Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat
P. Abbasi Parizad, Mauro Marengo, Francesco Bonomi, et al.
Foods (2020) Vol. 9, Iss. 2, pp. 163-163
Open Access | Times Cited: 17

Showing 17 citing articles:

Interactions between phenolic compounds, amylolytic enzymes and starch: an updated overview
Gianluca Giuberti, Gabriele Rocchetti, Luigi Lucini
Current Opinion in Food Science (2020) Vol. 31, pp. 102-113
Closed Access | Times Cited: 149
Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks
Serena Carpentieri, Dominique Larrea-Wachtendorff, Francesco Donsı̀, et al.
Trends in Food Science & Technology (2022) Vol. 122, pp. 49-65
Closed Access | Times Cited: 50
Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend
Monika Garg, Satveer Kaur, Anjali Sharma, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 42
Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta
Valentina Melini, Francesca Melini, Rita Acquistucci
Antioxidants (2020) Vol. 9, Iss. 4, pp. 343-343
Open Access | Times Cited: 55
Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties
Dariusz Dziki
Processes (2021) Vol. 9, Iss. 8, pp. 1280-1280
Open Access | Times Cited: 40
Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits
Tamer H. Gamel, Syed Muhammad Ghufran Saeed, Rashida Ali, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1358-1358
Open Access | Times Cited: 18
Colored wheat and derived products: key to global nutritional security
Asish Kumar Padhy, Parampreet Kaur, Satinder Singh, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 7, pp. 1894-1910
Closed Access | Times Cited: 16
Artichoke By-Products Valorization for Phenols-Enriched Fresh Egg Pasta: A Sustainable Food Design Project
Tiziana Amoriello, Francesco Mellara, Stefania Ruggeri, et al.
Sustainability (2022) Vol. 14, Iss. 22, pp. 14778-14778
Open Access | Times Cited: 14
The Latest Innovations in Wheat Flour Milling: A Review
Dariusz Dziki
Agricultural Engineering/Inżynieria Rolnicza (2023) Vol. 27, Iss. 1, pp. 147-162
Open Access | Times Cited: 8
Effect of processing on the phytochemicals and quality attributes of vermicelli developed from colored wheat
Anita Kumari, Satveer Kaur, Natasha Sharma, et al.
Journal of Cereal Science (2022) Vol. 108, pp. 103560-103560
Closed Access | Times Cited: 12
The Influence of Hypericum perforatum L. Addition to Wheat Cookies on Their Antioxidant, Anti-Metabolic Syndrome, and Antimicrobial Properties
Anna Jakubczyk, Kaja Kiersnowska, Begümhan Ömeroğlu, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1379-1379
Open Access | Times Cited: 16
Optimizing gluten-free pasta quality: The impacts of transglutaminase concentration and kneading time on cooking properties, nutritional value, and rheological characteristics
Nayara Jessica da Silva Ramos, Edmar Bezerra Maciel Rocha, Thaísa Abrantes Souza Gusmão, et al.
LWT (2023) Vol. 189, pp. 115485-115485
Open Access | Times Cited: 6
Italian Dried Pasta: Conventional and Innovative Ingredients and Processing
Paola Conte, Antonio Piga, Alessandra Del, et al.
Springer eBooks (2021), pp. 89-116
Closed Access | Times Cited: 5
Pigmented grains and their by-products in innovative cereal-based products
Fatma Boukid
Elsevier eBooks (2024), pp. 281-293
Closed Access
By‐product of raspberry juice as a functional ingredient: effects on the properties and qualitative characteristics of enriched pasta
Diana De Santis, Serena Ferri, Alice S. Rossi, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 12, pp. 7720-7730
Open Access | Times Cited: 3
Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Antonella Pasqualone, Carmine Summo
Foods (2021) Vol. 10, Iss. 2, pp. 338-338
Open Access | Times Cited: 4
Colored cereals: Food applications
Slađana Žilić, Marijana Šimić, Valentina Nikolić
Elsevier eBooks (2023), pp. 73-109
Closed Access
Page 1

Scroll to top