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:
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
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
Showing 5 citing articles:
Evaluation of cushuro (Nostoc sphaericum) as an alternative source of minerals, functional protein and bioactive peptides
Nancy Chasquibol, Axel Sotelo, Mateo Tapia, et al.
LWT (2025), pp. 117426-117426
Open Access
Nancy Chasquibol, Axel Sotelo, Mateo Tapia, et al.
LWT (2025), pp. 117426-117426
Open Access
Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains
Luz María Paucar‐Menacho, Márcio Schmiele, Juan Carlos Vásquez Guzmán, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 353-353
Open Access | Times Cited: 1
Luz María Paucar‐Menacho, Márcio Schmiele, Juan Carlos Vásquez Guzmán, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 353-353
Open Access | Times Cited: 1
Ethnobotanical Knowledge of Nostocales and its Contribution to the SDGS
Víctor Carhuapoma–Delacruz, Melanio Jurado–Escobar, Nicasio Valencia Mamani, et al.
Journal of Lifestyle and SDGs Review (2024) Vol. 4, Iss. 2, pp. e02169-e02169
Closed Access
Víctor Carhuapoma–Delacruz, Melanio Jurado–Escobar, Nicasio Valencia Mamani, et al.
Journal of Lifestyle and SDGs Review (2024) Vol. 4, Iss. 2, pp. e02169-e02169
Closed Access
Sensory Development of Yogurt Based on Whey and Cushuro (Nostoc Sphaericum), Using Novel Consumer-Based Sensory Evaluation Methods
Jhoselyn Liñan-Pérez, Claudia Galarreta-Morales, Fanny Emma Ludeña‐Urquizo, et al.
(2024)
Closed Access
Jhoselyn Liñan-Pérez, Claudia Galarreta-Morales, Fanny Emma Ludeña‐Urquizo, et al.
(2024)
Closed Access
Antioxidant Bioaccessibility of Cooked Gluten-Free Pasta Enriched with Tomato Pomace or Linseed Meal
Lorenzo Estivi, Gabriella Pasini, Amel Betrouche, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3700-3700
Open Access
Lorenzo Estivi, Gabriella Pasini, Amel Betrouche, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3700-3700
Open Access
