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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:

Using Einkorn and Tritordeum Brewers’ Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta
Francesca Nocente, Chiara Natale, Elena Galassi, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 502-502
Open Access | Times Cited: 31

Showing 1-25 of 31 citing articles:

Extraction, Composition, Functionality, and Utilization of Brewer’s Spent Grain Protein in Food Formulations
Bhanu Devnani, Galo Chuchuca Moran, Lutz Großmann
Foods (2023) Vol. 12, Iss. 7, pp. 1543-1543
Open Access | Times Cited: 36
Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review
Federico Bianchi, Roberta Tolve, Giada Rainero, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 9, pp. 4356-4366
Closed Access | Times Cited: 70
Brewers’ Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges
Laura Nyhan, Aylin W. Sahin, Harold H. Schmitz, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 28, pp. 10543-10564
Open Access | Times Cited: 33
Spent Grain: A Functional Ingredient for Food Applications
Ancuța Chetrariu, Adriana Dabija
Foods (2023) Vol. 12, Iss. 7, pp. 1533-1533
Open Access | Times Cited: 19
Assessing the Potential of Brewer’s Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles
Marisa Nicolai, Lídia Palma, Ricardo Reis, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 95-95
Open Access
Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta
Rosa Schettino, Michela Verni, Marta Acin‐Albiac, et al.
Antioxidants (2021) Vol. 10, Iss. 5, pp. 742-742
Open Access | Times Cited: 44
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta
Annalisa Romano, Pasquale Ferranti, Veronica Gallo, et al.
Current Opinion in Food Science (2021) Vol. 41, pp. 249-259
Closed Access | Times Cited: 43
Evolution of wheat architecture, physiology, and metabolism during domestication and further cultivation: Lessons for crop improvement
Artūrs Katamadze, Omar Vergara‐Díaz, Estefanía Uberegui, et al.
The Crop Journal (2023) Vol. 11, Iss. 4, pp. 1080-1096
Open Access | Times Cited: 16
Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties
Dariusz Dziki
Processes (2021) Vol. 9, Iss. 8, pp. 1280-1280
Open Access | Times Cited: 37
Tritordeum: Creating a New Crop Species—The Successful Use of Plant Genetic Resources
C. M. Ávila, Cristina Rodríguez‐Suárez, Sergio G. Atienza
Plants (2021) Vol. 10, Iss. 5, pp. 1029-1029
Open Access | Times Cited: 27
Sustainable Re-Use of Brewer’s Spent Grain for the Production of High Protein and Fibre Pasta
Francesca Cuomo, Maria Carmela Trivisonno, Silvio Iacovino, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 642-642
Open Access | Times Cited: 19
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product
Elisabetta Lomuscio, Federico Bianchi, Mariasole Cervini, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2496-2496
Open Access | Times Cited: 16
Ancient Wheats—A Nutritional and Sensory Analysis Review
Hala Roumia, Zoltán Kókai, Bernadett Langó, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2411-2411
Open Access | Times Cited: 8
Valorisation potential and challenges of food side product streams for food applications: A review using the example of Switzerland
I. Salvatore, R. Leue-Rüegg, C. Beretta, et al.
Future Foods (2024) Vol. 9, pp. 100325-100325
Open Access | Times Cited: 2
Brewers’ spent grain as a functional ingredient in bakery, pasta, and cereal-based products
Hamed Saberian, Amir Pouya Ghandehari Yazdi, Mohammad Nejatian, et al.
Future Foods (2024), pp. 100479-100479
Open Access | Times Cited: 2
Sourdough performances of the golden cereal Tritordeum: Dynamics of microbial ecology, biochemical and nutritional features
Kashika Arora, Ilaria Carafa, Francesca Fava, et al.
International Journal of Food Microbiology (2022) Vol. 374, pp. 109725-109725
Closed Access | Times Cited: 12
Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles
Anju Pokharel, Randhir Kumar Jaidka, N. U. Sruthi, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1662-1662
Open Access | Times Cited: 6
Advances in the valorization of brewing by-products
Ilary Belardi, Giovanni De Francesco, Vincenzo Alfeo, et al.
Food Chemistry (2024) Vol. 465, pp. 141882-141882
Closed Access | Times Cited: 1
Quality Characteristics of Spelt Pasta Enriched with Spent Grain
Ancuța Chetrariu, Adriana Dabija
Agronomy (2021) Vol. 11, Iss. 9, pp. 1824-1824
Open Access | Times Cited: 13
Cooking Quality and Chemical and Technological Characteristics of Wholegrain Einkorn Pasta Obtained from Micronized Flour
Laura Gazza, Elena Galassi, Francesca Nocente, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2905-2905
Open Access | Times Cited: 8
Recycling of fig peels to enhance the quality of handmade pasta
Olimpia Panza, Amalia Conte, Matteo Alessandro Del Nobile
LWT (2022) Vol. 168, pp. 113872-113872
Open Access | Times Cited: 7
Tritordeum: a versatile and resilient cereal for Mediterranean agriculture and sustainable food production
George Papadopoulos, Antonios MAVROEIDIS, Panteleimon Stavropoulos, et al.
Cereal Research Communications (2023) Vol. 52, Iss. 2, pp. 323-331
Open Access | Times Cited: 3
Applications of Deep Eutectic Solvents in the Recovery of Bioactive Compounds from Brewer Spent Grains
Nujamee Ngasakul, Ali Kozlu, Iveta Klojdová, et al.
Food Reviews International (2023) Vol. 40, Iss. 9, pp. 2514-2538
Open Access | Times Cited: 3
Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study
Ancuța Chetrariu, Adriana Dabija
Applied Sciences (2022) Vol. 12, Iss. 3, pp. 1441-1441
Open Access | Times Cited: 6
Sensory quality and regulatory aspects of upcycled foods: Challenges and opportunities
Stergios Melios, Hope Johnson, Simona Grasso
Food Research International (2024) Vol. 199, pp. 115360-115360
Closed Access
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