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:
Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour
Daniel Rico, Ana Belén Cano-Hila, Ana Belén Martín‐Diana
Molecules (2021) Vol. 26, Iss. 18, pp. 5578-5578
Open Access | Times Cited: 14
Daniel Rico, Ana Belén Cano-Hila, Ana Belén Martín‐Diana
Molecules (2021) Vol. 26, Iss. 18, pp. 5578-5578
Open Access | Times Cited: 14
Showing 14 citing articles:
Health-promoting benefits of lentils: Anti-inflammatory and anti-microbial effects
R. Todd Alexander, Abdullah Khaja, Nicholas Debiec, et al.
Current Research in Physiology (2024) Vol. 7, pp. 100124-100124
Open Access | Times Cited: 9
R. Todd Alexander, Abdullah Khaja, Nicholas Debiec, et al.
Current Research in Physiology (2024) Vol. 7, pp. 100124-100124
Open Access | Times Cited: 9
Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints
Marijana Djordjević, Miljana Djordjević, Małgorzata Starowicz, et al.
Antioxidants (2024) Vol. 13, Iss. 2, pp. 142-142
Open Access | Times Cited: 6
Marijana Djordjević, Miljana Djordjević, Małgorzata Starowicz, et al.
Antioxidants (2024) Vol. 13, Iss. 2, pp. 142-142
Open Access | Times Cited: 6
Effects of Extrusion Treatment on the Physicochemical and Baking Quality of Japonica Rice Batters and Rice Breads
Wenxia He, Jingni Tang, Yang Chen, et al.
Gels (2025) Vol. 11, Iss. 2, pp. 86-86
Open Access
Wenxia He, Jingni Tang, Yang Chen, et al.
Gels (2025) Vol. 11, Iss. 2, pp. 86-86
Open Access
Peach Peel Extrusion for the Development of Sustainable Gluten-Free Plant-Based Flours
Ana Belén Martín‐Diana, Iván Jesús Jiménez-Pulido, Ingrid Aguiló‐Aguayo, et al.
Molecules (2025) Vol. 30, Iss. 3, pp. 573-573
Open Access
Ana Belén Martín‐Diana, Iván Jesús Jiménez-Pulido, Ingrid Aguiló‐Aguayo, et al.
Molecules (2025) Vol. 30, Iss. 3, pp. 573-573
Open Access
Pulse type and extrusion conditions affect phenolic profile and physical properties of extruded products
Massimo Blandino, Andrea Bresciani, Monica Locatelli, et al.
Food Chemistry (2022) Vol. 403, pp. 134369-134369
Closed Access | Times Cited: 11
Massimo Blandino, Andrea Bresciani, Monica Locatelli, et al.
Food Chemistry (2022) Vol. 403, pp. 134369-134369
Closed Access | Times Cited: 11
Microstructure of Extrusion-Cooked Whole Grain in Controlling Product Quality
Congli Cui, Dong Li, Lijun Wang, et al.
Food Reviews International (2023) Vol. 40, Iss. 6, pp. 1621-1646
Closed Access | Times Cited: 5
Congli Cui, Dong Li, Lijun Wang, et al.
Food Reviews International (2023) Vol. 40, Iss. 6, pp. 1621-1646
Closed Access | Times Cited: 5
Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread
Ángel L. Gutiérrez, Marina Villanueva, Daniel Rico, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2781-2781
Open Access | Times Cited: 5
Ángel L. Gutiérrez, Marina Villanueva, Daniel Rico, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2781-2781
Open Access | Times Cited: 5
Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties
Ana Belén Martín‐Diana, Belén Blanco Espeso, Iván Jesús Jiménez-Pulido, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3610-3610
Open Access | Times Cited: 8
Ana Belén Martín‐Diana, Belén Blanco Espeso, Iván Jesús Jiménez-Pulido, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3610-3610
Open Access | Times Cited: 8
Postbiotics in the Bakery Products: Applications and Nutritional Values
Abolfazl Asqardokht-Aliabadi, Vahideh Sarabi‐Aghdam, Aziz Homayouni Rad, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access | Times Cited: 1
Abolfazl Asqardokht-Aliabadi, Vahideh Sarabi‐Aghdam, Aziz Homayouni Rad, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access | Times Cited: 1
Comparison and modeling of moisture sorption isotherms of deproteinized rapeseed meal and model extrudate
Mariya Dushkova, Apostol Simitchiev, Hristo Kalaydzhiev, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Open Access | Times Cited: 4
Mariya Dushkova, Apostol Simitchiev, Hristo Kalaydzhiev, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Open Access | Times Cited: 4
Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product
Lucia Francesca Vuono, Vincenzo Sicari, Antonio Mincione, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3796-3796
Open Access
Lucia Francesca Vuono, Vincenzo Sicari, Antonio Mincione, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3796-3796
Open Access
Development of gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology
Batuhan Bursa, Huri İlyasoğlu
Food Science and Technology International (2024)
Closed Access
Batuhan Bursa, Huri İlyasoğlu
Food Science and Technology International (2024)
Closed Access
Impact of quinoa and food processing on gastrointestinal health: a narrative review
Daniel Connolly, Jagrani Minj, Kevin Murphy, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-14
Closed Access
Daniel Connolly, Jagrani Minj, Kevin Murphy, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-14
Closed Access
Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activity
Amber TEHSEEN, Nazir Ahmad, M. Nisa, et al.
Food Science and Technology (2022) Vol. 42
Open Access
Amber TEHSEEN, Nazir Ahmad, M. Nisa, et al.
Food Science and Technology (2022) Vol. 42
Open Access
