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:
Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations
Marta Appiani, Noemi Sofia Rabitti, Cristina Proserpio, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2613-2613
Open Access | Times Cited: 16
Marta Appiani, Noemi Sofia Rabitti, Cristina Proserpio, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2613-2613
Open Access | Times Cited: 16
Showing 16 citing articles:
Buckwheat and Amaranth as Raw Materials for Brewing, a Review
Adriana Dabija, Marius Eduard Ciocan, Ancuța Chetrariu, et al.
Plants (2022) Vol. 11, Iss. 6, pp. 756-756
Open Access | Times Cited: 45
Adriana Dabija, Marius Eduard Ciocan, Ancuța Chetrariu, et al.
Plants (2022) Vol. 11, Iss. 6, pp. 756-756
Open Access | Times Cited: 45
Determinants of Consumers’ Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review
Monica Laureati, Annalisa De Boni, Anna Saba, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1534-1534
Open Access | Times Cited: 7
Monica Laureati, Annalisa De Boni, Anna Saba, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1534-1534
Open Access | Times Cited: 7
CRISPR/Cas9-Mediated Targeted Mutagenesis of FtMYB45 Promotes Flavonoid Biosynthesis in Tartary Buckwheat (Fagopyrum tataricum)
Dong Wen, Lan Wu, Mengyue Wang, et al.
Frontiers in Plant Science (2022) Vol. 13
Open Access | Times Cited: 32
Dong Wen, Lan Wu, Mengyue Wang, et al.
Frontiers in Plant Science (2022) Vol. 13
Open Access | Times Cited: 32
Buckwheat: an underutilized crop with attractive sensory qualities and health benefits
Galia Zamaratskaia, Karin Gerhardt, Martin Knický, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12303-12318
Open Access | Times Cited: 15
Galia Zamaratskaia, Karin Gerhardt, Martin Knický, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12303-12318
Open Access | Times Cited: 15
Consumers acceptance of new food ingredients from the food industry’s by-products—a focus group study
Sophie Scheibenzuber, Emilia Pucci, Ombretta Presenti, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
Sophie Scheibenzuber, Emilia Pucci, Ombretta Presenti, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
Mint Plants (Mentha) as a Promising Source of Biologically Active Substances to Combat Hidden Hunger
Taras Hutsol, Олеся Петрівна Прісс, Liudmyla Kiurcheva, et al.
Sustainability (2023) Vol. 15, Iss. 15, pp. 11648-11648
Open Access | Times Cited: 7
Taras Hutsol, Олеся Петрівна Прісс, Liudmyla Kiurcheva, et al.
Sustainability (2023) Vol. 15, Iss. 15, pp. 11648-11648
Open Access | Times Cited: 7
Genome-wide investigation of UDP-Glycosyltransferase family in Tartary buckwheat (Fagopyrum tataricum)
Fan Yang, Lei Zhang, Xiao Zhang, et al.
BMC Plant Biology (2024) Vol. 24, Iss. 1
Open Access | Times Cited: 1
Fan Yang, Lei Zhang, Xiao Zhang, et al.
BMC Plant Biology (2024) Vol. 24, Iss. 1
Open Access | Times Cited: 1
How do consumers with different food neophobia levels react to health and environmental information? A case study on legume‐based formulations
Noemi Sofia Rabitti, Marta Appiani, Cristina Proserpio, et al.
Journal of Sensory Studies (2024) Vol. 39, Iss. 3
Closed Access | Times Cited: 1
Noemi Sofia Rabitti, Marta Appiani, Cristina Proserpio, et al.
Journal of Sensory Studies (2024) Vol. 39, Iss. 3
Closed Access | Times Cited: 1
Impact of gelatinization on common (Fagopyrum esculentum) and Tartary (Fagopyrum tataricum) buckwheat: effect on taste and flavor assessed by e-senses in relation to phenolic compounds
Susanna Buratti, G. Giovanelli, S. Benedetti, et al.
European Food Research and Technology (2022) Vol. 248, Iss. 10, pp. 2521-2530
Closed Access | Times Cited: 7
Susanna Buratti, G. Giovanelli, S. Benedetti, et al.
European Food Research and Technology (2022) Vol. 248, Iss. 10, pp. 2521-2530
Closed Access | Times Cited: 7
Enhancement of cation exchange and glucose binding capacity, flavonoids release and antioxidant capacity of Tartary buckwheat powder with ultrafine grinding
Xinhui Wang, Xue Zhang, Dongjie Zhang
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 4
Xinhui Wang, Xue Zhang, Dongjie Zhang
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 4
Bibliometric analysis on pseudocereals
Melekşen Akın, Sadiye Peral Eyduran, Μαρία Παπαγεωργίου, et al.
Cleaner and Circular Bioeconomy (2023) Vol. 6, pp. 100062-100062
Open Access | Times Cited: 3
Melekşen Akın, Sadiye Peral Eyduran, Μαρία Παπαγεωργίου, et al.
Cleaner and Circular Bioeconomy (2023) Vol. 6, pp. 100062-100062
Open Access | Times Cited: 3
Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization
Noemi Sofia Rabitti, Marta Appiani, Alessandra Marti, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3442-3442
Open Access | Times Cited: 4
Noemi Sofia Rabitti, Marta Appiani, Alessandra Marti, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3442-3442
Open Access | Times Cited: 4
Comprehensive genome-wide identification and expression profiles of SAUR family genes in Fagopyrum tataricum
Yi Yuan, Huanhuan Qi, Juan Zou, et al.
Research Square (Research Square) (2024)
Open Access
Yi Yuan, Huanhuan Qi, Juan Zou, et al.
Research Square (Research Square) (2024)
Open Access
Investigation of Rheological and Flow Properties of Buckwheat Dough with and Without Xanthan and Guar Gums for Optimized 3D Food Printing Across Temperature Variations
Sholpan Baimaganbetova, Sagyn Omirbekov, Yanwei Wang, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4054-4054
Open Access
Sholpan Baimaganbetova, Sagyn Omirbekov, Yanwei Wang, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4054-4054
Open Access
Biologically Active Peptides from Buckwheat (Fagopyrum esculentum Moench) Grain
Humberto Aguirre-Becerra, Byanka A. Cruz-Moreno, Ana Patricia Arenas-Salazar, et al.
BENTHAM SCIENCE PUBLISHERS eBooks (2023), pp. 94-114
Closed Access
Humberto Aguirre-Becerra, Byanka A. Cruz-Moreno, Ana Patricia Arenas-Salazar, et al.
BENTHAM SCIENCE PUBLISHERS eBooks (2023), pp. 94-114
Closed Access
Genome-wide investigation of UDP-Glycosyltransferase family in Tartary buckwheat (Fagopyrum tataricum)
Fan Yang, Lei Zhang, Xiao Zhang, et al.
Research Square (Research Square) (2023)
Open Access
Fan Yang, Lei Zhang, Xiao Zhang, et al.
Research Square (Research Square) (2023)
Open Access
