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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:

Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes
Luz María Paucar‐Menacho, Wilson Daniel Símpalo-López, Williams Esteward Castillo Martínez, et al.
Foods (2022) Vol. 11, Iss. 11, pp. 1541-1541
Open Access | Times Cited: 18

Showing 18 citing articles:

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits
Belén Hidalgo-Fuentes †, Edgar De Jesús-José †, Anselmo de J. Cabrera-Hidalgo, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 844-844
Open Access | Times Cited: 21
Methods of Modifying the Content of Glucosinolates and Their Derivatives in Sprouts and Microgreens During Their Cultivation and Postharvest Handling
Magdalena Michalczyk
International Journal of Food Science (2025) Vol. 2025, Iss. 1
Open Access
Cereal sprout‐based food products: Industrial application, novel extraction, consumer acceptance, antioxidant potential, sensory evaluation, and health perspective
Zahra Maqbool, Waseem Khalid, Mahum Mahum, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 2, pp. 707-721
Open Access | Times Cited: 12
Nutritional aspects of composite flours for baked and extruded products: A review
Carolina A. A. Amadeu, Sílvia Maria Martelli, Fernanda Maria Vanin
Cereal Chemistry (2024) Vol. 101, Iss. 3, pp. 450-467
Closed Access | Times Cited: 2
Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties
Luz María Paucar‐Menacho, Márcio Schmiele, Alicia Lavado-Cruz, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3259-3259
Open Access | Times Cited: 14
Mycotoxin Determination and Occurrence in Pseudo-Cereals Intended for Food and Feed: A Review
María Vanessa Vila-López, Noelia Pallarés, Emilia Ferrer, et al.
Toxins (2023) Vol. 15, Iss. 6, pp. 379-379
Open Access | Times Cited: 7
Enhancing Nutritional Profile of Pasta: The Impact of Sprouted Pseudocereals and Cushuro on Digestibility and Health Potential
Luz María Paucar‐Menacho, Juan Carlos Vásquez Guzmán, Wilson Daniel Símpalo-López, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4395-4395
Open Access | Times Cited: 5
A Comparative Study of the Effects of Whole Cereals and Refined Cereals on Intestinal Microbiota
Dan Yu, Li Zhu, Minjie Gao, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2847-2847
Open Access | Times Cited: 4
Evaluación nutricional de snacks extruidos a base de tres variedades de quinua andina peruana
María del Carmen Delgado Laime, Rosa Huaraca Aparco, Fidelia Tapia Tadeo, et al.
Revista Alfa (2024) Vol. 8, Iss. 23, pp. 424-438
Open Access
Calcium caseinate enhancement of bread and its role in manipulating the glycaemic response and antioxidant potential of the product
Nosa B. Idahagbon, Lokesh Kumar, Robert J. Nicholas, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7639-7648
Open Access
Baked Products Enriched with Grain and Seeds Sprouts
Ricardo H. Hernández‐Figueroa, Emma Mani‐López, Aurelio López‐Malo
Food and Humanity (2024) Vol. 3, pp. 100426-100426
Closed Access
Sprouted grains as new plant-based protein sources
Cristina Martı́nez-Villaluenga, Rebeca Salvador‐Reyes, Juana Frı́as, et al.
Elsevier eBooks (2024), pp. 139-178
Closed Access
Ground Ivy (Glechoma hederacea L.) as an Innovative Additive for Enriching Wheat Bread: Study on Flour Fermentation Properties, Dough Rheological Properties and Bread Quality
Karolina Pycia, Agata Pawłowska, Zuzanna Posadzka, et al.
Applied Sciences (2024) Vol. 14, Iss. 20, pp. 9392-9392
Open Access
Impact of Composite Flour on Nutritional, Bioactive and Sensory Characteristics of Pastry Foods: A Review
Gbeminiyi Olamiti, Shonisani Eugenia Ramashia
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 3, pp. 1018-1034
Open Access
Bio-Based Bakery Products: A Present Insight on Its Nutritive Potential
Chávez-García Stephany Nefertari, Cruz-Casas Dora Elisa, Campos-Muzquiz Lizeth Guadalupe, et al.
(2024), pp. 1-20
Closed Access
Optimization of rheological properties of bread dough with substitution of wheat flour for whole grain flours from germinated Andean pseudocereals
Luz María Paucar‐Menacho, Wilson Daniel Símpalo-López, Williams Esteward Castillo Martínez, et al.
Ciência Rural (2024) Vol. 54, Iss. 11
Open Access
Effects of a Plant-Based Additive on the Properties of Flour and Dough during Fermentation
Alexander Maslov, Elena E. Zinurova Adelya M. Ermakova, T.A. Yamashev, et al.
Food Processing Techniques and Technology (2023), pp. 347-356
Open Access
Produção de farinhas compostas à base de farinha de trigo com subprodutos da indústria de extração de óleo de Cártamo (>i<Carthamus tinctorius>/i<) e Girassol (>i<Helianthus annuus>/i<) a partir do processo de extrusão e mistura convencional
Carolina Aparecida Antunes Amadeu
(2023)
Open Access
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