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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:

Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years
Muhammad Arif Najmi Khairuddin, Ola Lasekan
Foods (2021) Vol. 10, Iss. 11, pp. 2523-2523
Open Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

The ultra-processed foods hypothesis: a product processed well beyond the basic ingredients in the package
Francesco Visioli, Franca Marangoni, Vincenzo Fogliano, et al.
Nutrition Research Reviews (2022) Vol. 36, Iss. 2, pp. 340-350
Open Access | Times Cited: 41
Recent advancements in the sensors for food analysis to detect gluten: A mini-review [2019–2023]
Sapna Jain, Bhawna Yadav Lamba, Sanjeev Kumar Dubey
Food Chemistry (2024) Vol. 449, pp. 139204-139204
Closed Access | Times Cited: 7
Protein characteristics, amino acid profile, health benefits and methods of extraction and isolation of proteins from some pseudocereals—a review
Vasundhara Rao, Amrita Poonia
Food Production Processing and Nutrition (2023) Vol. 5, Iss. 1
Open Access | Times Cited: 17
The Use of Bamboo Fiber in the Production of High-Fiber, Low-Carbohydrate, and Gluten-Free Bread: Physicochemical and Spectroscopic Properties
Monika Wójcik, Arkadiusz Matwijczuk, Lidia Ślusarczyk, et al.
Processes (2025) Vol. 13, Iss. 1, pp. 83-83
Open Access
Soy protein, zein, and rice starch for the development of improved plant protein-based products by high-moisture extrusion
Guido Rolandelli, Oguz K. Ozturk, Ana Maria Velasquez Giraldo, et al.
Food Research International (2025) Vol. 202, pp. 115709-115709
Closed Access
Effects of bran-enriched flour blends on the antioxidant properties, nutritional quality, and glycemic control of high-fiber biscuits
Brice Ulrich Saha Foudjo, Choumessi Tchewonpi Aphrodite, Ismael Ngnie–Teta, et al.
(2025) Vol. 3
Open Access
Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance
Yunus Temitayo Imam, Emmanuel Anyachukwu Irondi, Wasiu Awoyale, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 4
Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread
Zihan Gao, Guangzhen Wang, Jing Zhang, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 767-767
Open Access | Times Cited: 4
Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits
Emmanuel Anyachukwu Irondi, Yunus Temitayo Imam, Emmanuel Oladipo Ajani, et al.
Grain & Oil Science and Technology (2023) Vol. 6, Iss. 4, pp. 163-171
Open Access | Times Cited: 9
Nutritional and Nutraceutical Properties of Selected Pulses to Promote Gluten-Free Food Products
M. Jaqueline Palomares-Navarro, Vanessa Sánchez-Quezada, Julian J. Palomares‐Navarro, et al.
Plant Foods for Human Nutrition (2023) Vol. 78, Iss. 2, pp. 253-260
Closed Access | Times Cited: 8
The Effect of Stimulants on Nectar Composition, Flowering, and Seed Yield of Common Buckwheat (Fagopyrum esculentum Moench)
Agnieszka Płażek, Michał Dziurka, Aneta Słomka, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 16, pp. 12852-12852
Open Access | Times Cited: 5
Development and Characterization of High-Fiber, Gluten-Free Pasta for Celiac Disease Patients
Sofyan Maghaydah, Mahmoud Abughoush, Waed Hayajneh, et al.
Applied Sciences (2024) Vol. 14, Iss. 9, pp. 3779-3779
Open Access | Times Cited: 1
Sorghum and Millets
Aniket More, Sonia Morya, Adams Ovie Iyiola
(2024), pp. 121-144
Closed Access | Times Cited: 1
Teff and Fonio
Sapna Jarial, Jaspreet Kaur, Jyoti Singh, et al.
(2024), pp. 145-161
Closed Access | Times Cited: 1
Novel application of a food ingredient based on soybean extruded‐expelled meal containing probiotics for improving gluten‐free bread quality
Adriana P. Castellanos‐Fuentes, Carolina E. Genevois, Silvia K. Flores, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 12, pp. 6855-6861
Closed Access | Times Cited: 3
Development of grain drink technology based on unsteamed buckwheat
G. M. Kerimova, И. А. Фоменко, A. R. Pivchenko, et al.
New Technologies (2023) Vol. 19, Iss. 2, pp. 57-71
Open Access | Times Cited: 2
The effect of micronutrient fortification on texture and nutrition enhancement of gluten-free pasta enriched by tempeh
Enny Sholichah, Rima Kumalasari, Novita Indrianti, et al.
AIP conference proceedings (2024) Vol. 3055, pp. 060001-060001
Open Access
Functional foods and celiac disease prevalent in North America and globally
Fabio Grizzi, Mohamed A.A.A. Hegazi
Elsevier eBooks (2024), pp. 105-114
Closed Access
Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée
Karolina Szulc, Sabina Galus
Molecules (2024) Vol. 29, Iss. 8, pp. 1880-1880
Open Access
Celiac Disease: Myth or Reality
Gamze Nil Yazıcı, Isilay Yilmaz, Mehmet Özer
(2024), pp. 665-720
Closed Access
Effect of electrochemically activated aqueous solution on the yield of reducing agents during enzymatic hydrolysis of green buckwheat starch
А. Г. Погорелов, O. A. Suvorov, Elena Alekseenko, et al.
E3S Web of Conferences (2024) Vol. 539, pp. 02036-02036
Open Access
Use of non-conventional raw materials in the production of gluten-free pasta – a review
Fariza Sagyntay, Baltash Tarabayev, Bayan Muldabekova, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 719-740
Open Access
Cacay seed cake flour and papaya dietary fiber concentrates as nutritional supplement and quality improvers for gluten-free breads
Gisela Estefanía Ordoñez-Delgado, Diego Fernando Roa-Acosta, Jhon Edinson Nieto‐Calvache
NFS Journal (2024) Vol. 36, pp. 100188-100188
Open Access
Development and characterisation of gluten‐free fresh pasta using teff, rice, and buckwheat flours enhanced with thermal waters: a mixture design approach
Tayse Ferreira Ferreira da Silveira, Jihene Hasni, Nathalie Portelada, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8351-8360
Closed Access
Innovative Grain Processing: Trends and Technologies
Georgiana Gabriela Codină, Adriana Dabija
Applied Sciences (2024) Vol. 14, Iss. 23, pp. 10954-10954
Open Access
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