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:
Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity
Calvin Onyango, Susan Karenya Luvitaa, Kibet Lagat, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 911-911
Open Access | Times Cited: 12
Calvin Onyango, Susan Karenya Luvitaa, Kibet Lagat, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 911-911
Open Access | Times Cited: 12
Showing 12 citing articles:
Overview of the nutrient composition of selected milling products from rye, spelt and wheat in Germany
Larissa E. Pferdmenges, Regina Lohmayer, Lara Frommherz, et al.
Journal of Food Composition and Analysis (2025), pp. 107275-107275
Open Access
Larissa E. Pferdmenges, Regina Lohmayer, Lara Frommherz, et al.
Journal of Food Composition and Analysis (2025), pp. 107275-107275
Open Access
Exploring Compositional and Technological Strategies to Enhance the Quality of Millet-Based Bread: An Overview of Current and Prospective Outlooks
Arpan Dubey, V.K. Gupta, Punyadarshini Punam Tripathy
Food Reviews International (2025), pp. 1-45
Closed Access
Arpan Dubey, V.K. Gupta, Punyadarshini Punam Tripathy
Food Reviews International (2025), pp. 1-45
Closed Access
Exploring the potential of underutilized starch sources as nutritive alternatives to refined wheat flour: A review
N.S. Nirmani, Chathuni Jayathilake, Ruvini Liyanage, et al.
Journal of Future Foods (2025)
Open Access
N.S. Nirmani, Chathuni Jayathilake, Ruvini Liyanage, et al.
Journal of Future Foods (2025)
Open Access
Amaranth proteins and peptides: Biological properties and food uses
Fan Zhu
Food Research International (2022) Vol. 164, pp. 112405-112405
Closed Access | Times Cited: 18
Fan Zhu
Food Research International (2022) Vol. 164, pp. 112405-112405
Closed Access | Times Cited: 18
The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread
Cindy Espinales, Adriana Cuesta, Javier Moreno Tapia, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3328-3328
Open Access | Times Cited: 15
Cindy Espinales, Adriana Cuesta, Javier Moreno Tapia, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3328-3328
Open Access | Times Cited: 15
Trends in millet and pseudomillet proteins - Characterization, processing and food applications
Nitya Sharma, Jatindra K. Sahu, Vasudha Bansal, et al.
Food Research International (2022) Vol. 164, pp. 112310-112310
Closed Access | Times Cited: 11
Nitya Sharma, Jatindra K. Sahu, Vasudha Bansal, et al.
Food Research International (2022) Vol. 164, pp. 112310-112310
Closed Access | Times Cited: 11
Amaranth proteins: From extraction to application as nanoparticle-based delivery systems for bioactive compounds
Milad Hadidi, Fatemeh Aghababaei, Maryam Mahfouzi, et al.
Food Chemistry (2023) Vol. 439, pp. 138164-138164
Closed Access | Times Cited: 5
Milad Hadidi, Fatemeh Aghababaei, Maryam Mahfouzi, et al.
Food Chemistry (2023) Vol. 439, pp. 138164-138164
Closed Access | Times Cited: 5
Comparative study of physico-chemical composition, functional, morphological and pasting properties of major and minor millet flours as a gluten free alternative to wheat flour
Mohona Munshi, Kavya Dashora
Measurement Food (2024), pp. 100202-100202
Open Access | Times Cited: 1
Mohona Munshi, Kavya Dashora
Measurement Food (2024), pp. 100202-100202
Open Access | Times Cited: 1
Nutritional and Sensory Quality Attributes of Bread Produced from Wheat-Sprouted Finger Millet Flour
Adewole Samuel Adegoke, Adaramola Feyisara Banji, Adewole Oluwaseun Adetayo, et al.
International Journal of Science for Global Sustainability (2023) Vol. 9, Iss. 2, pp. 35-44
Open Access | Times Cited: 2
Adewole Samuel Adegoke, Adaramola Feyisara Banji, Adewole Oluwaseun Adetayo, et al.
International Journal of Science for Global Sustainability (2023) Vol. 9, Iss. 2, pp. 35-44
Open Access | Times Cited: 2
The Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity
Laura Gazza, Francesca Nocente
Foods (2023) Vol. 12, Iss. 18, pp. 3500-3500
Open Access | Times Cited: 2
Laura Gazza, Francesca Nocente
Foods (2023) Vol. 12, Iss. 18, pp. 3500-3500
Open Access | Times Cited: 2
Amaranthus crop for food security and sustainable food systems
Naman Kaur, Simran Kaur, Aparna Agarwal, et al.
Planta (2024) Vol. 260, Iss. 3
Closed Access
Naman Kaur, Simran Kaur, Aparna Agarwal, et al.
Planta (2024) Vol. 260, Iss. 3
Closed Access
Study on Various Treatments to Improve Nutritional and Rheological Properties of Finger Millet Porridge
Calvin Onyango, William Mutwiri, Susan Karenya Luvitaa, et al.
ACS Food Science & Technology (2023) Vol. 4, Iss. 1, pp. 68-76
Closed Access
Calvin Onyango, William Mutwiri, Susan Karenya Luvitaa, et al.
ACS Food Science & Technology (2023) Vol. 4, Iss. 1, pp. 68-76
Closed Access
