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OpenAlex Citation Counts

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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend
Monika Garg, Satveer Kaur, Anjali Sharma, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 42

Showing 1-25 of 42 citing articles:

Deep eutectic solvents (DESs) and natural deep eutectic solvents (NADESs): Designer solvents for green extraction of anthocyanin
Maninder Meenu, Vasudha Bansal, Sudha Rana, et al.
Sustainable Chemistry and Pharmacy (2023) Vol. 34, pp. 101168-101168
Closed Access | Times Cited: 73
Anthocyanins-natural pigment of colored rice bran: Composition and biological activities
Ting Chen, Liuming Xie, Gang Wang, et al.
Food Research International (2023) Vol. 175, pp. 113722-113722
Closed Access | Times Cited: 31
Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity
Anayansi Escalante‐Aburto, Mayra Yesenia Mendoza-Córdova, Gail B. Mahady, et al.
Trends in Food Science & Technology (2023) Vol. 140, pp. 104140-104140
Open Access | Times Cited: 25
Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits
Tamer H. Gamel, Syed Muhammad Ghufran Saeed, Rashida Ali, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1358-1358
Open Access | Times Cited: 19
Bioaccessibility and Antioxidant Activity of Polyphenols from Pigmented Barley and Wheat
Borkwei Ed Nignpense, Sajid Latif, Nidhish Francis, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3697-3697
Open Access | Times Cited: 19
Health-Promoting Properties of Processed Red Cabbage (Brassica oleracea var. capitata f. rubra): Effects of Drying Methods on Bio-Compound Retention
Nicol Mejías, Antonio Vega‐Gálvez, Luis S. Gómez‐Pérez, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 830-830
Open Access | Times Cited: 4
Variations in the End-Use Quality of Whole Grain Flour Are Closely Related to the Metabolites in the Grains of Pigmented Wheat (Triticum aestivum L.)
Bin Wang, Jie Kang, Shuaiqi Wang, et al.
Plants (2025) Vol. 14, Iss. 2, pp. 171-171
Open Access
Enhancement of the Seed Color, Antioxidant Properties, and Agronomic Traits of Colored Wheat via Gamma Radiation Mutagenesis
Min Jeong Hong, Chan Seop Ko, Jin‐Baek Kim, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 487-487
Open Access
Integrated Green Biorefinery for the Production of Anthocyanins, Fermentable Sugars, and High Pure Lignin from Miscanthus × giganteus
Tirath Raj, Vijay Singh
Advanced Energy and Sustainability Research (2025)
Open Access
Colored wheat and derived products: key to global nutritional security
Asish Kumar Padhy, Parampreet Kaur, Satinder Singh, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 7, pp. 1894-1910
Closed Access | Times Cited: 18
The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products
Lucie Lebert, François Buche, Arnaud Sorin, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3552-3552
Open Access | Times Cited: 17
Metabolomics Uncovers the Mechanisms of Nitrogen Response to Anthocyanins Synthesis and Grain Quality of Colored Grain Wheat (Triticum aestivum L.)
Qiuyan Yan, Yaqin Jia, Fei Dong, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 34, pp. 19003-19015
Closed Access | Times Cited: 3
Mass spectrometry-based quantification of immunostimulatory gliadin proteins and peptides in coloured wheat varieties: Implications for Celiac Disease
Ricardo Dias, Sara da Silva, Bruna Rodrigues Monteiro, et al.
Food Research International (2024) Vol. 178, pp. 114008-114008
Open Access | Times Cited: 2
Antitumor Effects of an Anthocyanin-Rich Grain Diet in a Mouse Model of Lewis Lung Carcinoma
Maria A. Tikhonova, O. Y. Shoeva, М. В. Тендитник, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 11, pp. 5727-5727
Open Access | Times Cited: 2
Synergistic enhancement of anthocyanin stability and techno-functionality of colored wheat during the steamed bread processing by selectively hydrolyzed soy protein
Bailu Yang, X Wang, Weiwei Li, et al.
Food Chemistry (2024) Vol. 456, pp. 139984-139984
Closed Access | Times Cited: 2
Influence of Agronomic Practices on the Antioxidant Compounds of Pigmented Wheat (Triticum aestivum spp. aestivum L.) and Tritordeum (× Tritordeum martinii A. Pujadas, nothosp. nov.) Genotypes
Claudia Sardella, Barbora Burešová, Zora Kotíková, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 36, pp. 13220-13233
Open Access | Times Cited: 6
Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties
Romana Šebestíková, Iva Burešová, Tomáš Vyhnánek, et al.
Heliyon (2023) Vol. 9, Iss. 4, pp. e15118-e15118
Open Access | Times Cited: 5
Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12
Arshpreet Singh, S. P. Singh, Sushil Kumar Kansal, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 4
Identification and transcriptomic profiling of salinity stress response genes in colored wheat mutant
Min Jeong Hong, Chan Seop Ko, Jin‐Baek Kim, et al.
PeerJ (2024) Vol. 12, pp. e17043-e17043
Open Access | Times Cited: 1
Impact of inherent chemical composition of wheat and various processing technologies on whole wheat flour and its final products
Maninder Meenu, Satveer Kaur, Mona Yadav, et al.
Cereal Research Communications (2024) Vol. 53, Iss. 1, pp. 409-424
Closed Access | Times Cited: 1
Colourful staples on your table: Unus ex genere suo
Eshita Sharma, Priyanka Lal, Awadhesh Kumar, et al.
Food Research International (2024) Vol. 191, pp. 114715-114715
Closed Access | Times Cited: 1
Germination process impact on proximate, minerals, and phytochemicals of malt barley, Abyssinian purple-colored barley and wheat
Hagos Hailu Kassegn, Brtukan Gidey Hshe, Birhanu Kahsay Meresa, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 1
Molecular cytogenetic identification and nutritional composition evaluation of newly synthesized Triticum turgidum-Triticum boeoticum amphiploids (AABBAbAb)
Xin Liu, Xiaomei Jiang, Junqing Zhang, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 3
Bread wheat with enhanced grain carotenoid content: a novel option for wheat biofortification
Asish Kumar Padhy, Achla Sharma, Himanshu Sharma, et al.
Molecular Breeding (2022) Vol. 42, Iss. 11
Open Access | Times Cited: 5
Combining the genes of blue aleurone and purple pericarp in the genotype of spring bread wheat Saratovskaya 29 to increase anthocyanins in grain
Т. Т. Ефремова, S.V. Morozov, E.I. Chernyak, et al.
Journal of Cereal Science (2022) Vol. 109, pp. 103616-103616
Closed Access | Times Cited: 5
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