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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:

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

Showing 1-25 of 40 citing articles:

Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta
Marianna Raczyk, Katarzyna Polanowska, Bartosz Kruszewski, et al.
Molecules (2022) Vol. 27, Iss. 2, pp. 355-355
Open Access | Times Cited: 57
Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review
Silvia Zingale, Alfio Spina, Carlo Ingrao, et al.
Plants (2023) Vol. 12, Iss. 3, pp. 530-530
Open Access | Times Cited: 25
Structure and Trends of Worldwide Research on Durum Wheat by Bibliographic Mapping
Antonio Blanco
International Journal of Plant Biology (2024) Vol. 15, Iss. 1, pp. 132-160
Open Access | Times Cited: 9
Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Pleurotus eryngii) Mushroom Powder as a Mediterranean Diet Staple
Maria Calasso, Antonino De Lisi, Arianna Ressa, et al.
Antioxidants (2025) Vol. 14, Iss. 3, pp. 284-284
Open Access | Times Cited: 1
Wheat Bread Enriched with Black Chokeberry (Aronia melanocarpa L.) Pomace: Physicochemical Properties and Sensory Evaluation
G. Cacak-Pietrzak, Dariusz Dziki, Urszula Gawlik‐Dziki, et al.
Applied Sciences (2023) Vol. 13, Iss. 12, pp. 6936-6936
Open Access | Times Cited: 18
A review of enhancing noodle quality: Fortification with micronutrients and substitution with nutrient‐dense alternative
Fitriyono Ayustaningwarno, Aditya Suryaputra, Gemala Anjani
Journal of Food Science (2025) Vol. 90, Iss. 1
Closed Access
Enriching pasta with soluble and insoluble fibre: A strategy for boosting fibre intake
Rebecca Sempio, Laura Nyhan, Aylin W. Sahin, et al.
Applied Food Research (2025), pp. 100737-100737
Open Access
Effect of varied addition of freeze-dried strawberry powder on selected quality parameters of common wheat pasta
Beata Biernacka, Dariusz Dziki, Jolanta Piekut, et al.
International Agrophysics (2025) Vol. 39, Iss. 2, pp. 125-134
Open Access
Reduced Predicted Glycaemic Response and Inhibitory Effects on Lipid‐Digesting Enzymes of Pasta Enriched With Flour of Malus domestica “Annurca cv.” Pulp or Peel
Maria Neve Ombra, Filomena Nazzaro, Florinda Fratianni
International Journal of Food Science (2025) Vol. 2025, Iss. 1
Open Access
Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties
Katarzyna Sujka, G. Cacak-Pietrzak, Alicja Sułek, et al.
Molecules (2022) Vol. 27, Iss. 13, pp. 4065-4065
Open Access | Times Cited: 17
Influence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food
Andrea Aínsa, Adrián Honrado, Pedro Marquina, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2525-2525
Open Access | Times Cited: 16
Exploring Edible Insects: From Sustainable Nutrition to Pasta and Noodle Applications—A Critical Review
Carlos Gabriel Arp, Gabriella Pasini
Foods (2024) Vol. 13, Iss. 22, pp. 3587-3587
Open Access | Times Cited: 3
Pasta Enriched with Carrot and Olive Leaf Flour Retains High Levels of Accessible Bioactives after In Vitro Digestion
Veronica Conti, Chiara Piccini, Marco Romi, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3540-3540
Open Access | Times Cited: 8
Wild Garlic (Allium ursinum) Preparations in the Design of Novel Functional Pasta
Bojana Filipčev, Jovana Kojić, Jelena Krulj, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4376-4376
Open Access | Times Cited: 8
Agreeability and gastrointestinal motility responses to fully characterized experimental pasta enriched in wheat by-products
Mirco Vacca, Mohamad Khalil, Antonio Rampino, et al.
Journal of Functional Foods (2024) Vol. 123, pp. 106598-106598
Open Access | Times Cited: 2
Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace
Dorota Gałkowska, Teresa Witczak, Karolina Pycia
Molecules (2022) Vol. 27, Iss. 23, pp. 8616-8616
Open Access | Times Cited: 11
Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch
Mariasole Cervini, Mario Gabrielli, Giorgia Spigno, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 327-327
Open Access | Times Cited: 6
Understanding the role of dietary fibers on gluten-free pasta's functional quality aspects
Srutee Rout, Rakesh Kumar Gupta, Harsh B. Jadhav, et al.
Elsevier eBooks (2024), pp. 157-178
Closed Access | Times Cited: 2
Cooking Quality and Chemical and Technological Characteristics of Wholegrain Einkorn Pasta Obtained from Micronized Flour
Laura Gazza, Elena Galassi, Francesca Nocente, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2905-2905
Open Access | Times Cited: 9
Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking
Beata Biernacka, Dariusz Dziki, Urszula Gawlik‐Dziki
Molecules (2022) Vol. 27, Iss. 14, pp. 4495-4495
Open Access | Times Cited: 8
Physical and culinary analysis of long gluten-free extruded pasta based on high protein quinoa flour
Deiny Maryeli Córdoba-Cerón, Darwin Carranza-Saavedra, Diego Fernando Roa-Acosta, et al.
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 8
4D Color Change of 3D-printed Pasta Cooked with Different-Flavored Waters and its Potential Use as a Cooking Indicator
Ahmed Fathy Ghazal, Min Zhang, Chunli Li
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 4939-4959
Closed Access | Times Cited: 1
Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough
Miguel A. Gallardo, Wagner Gonçalves Vieira, María Esther Martínez‐Navarro, et al.
Molecules (2024) Vol. 29, Iss. 21, pp. 5140-5140
Open Access | Times Cited: 1
The effect of the addition of various species of mushrooms on the physicochemical and sensory properties of semolina pasta
Magdalena Szydłowska-Tutaj, Urszula Złotek, Agnieszka Wójtowicz, et al.
Food & Function (2022) Vol. 13, Iss. 16, pp. 8425-8435
Closed Access | Times Cited: 7
Response Surface Methodology and Textural Profile Analysis for Optimization of Fruit Peel-Based Extruded Snack (Elbow Macaroni)
Pragya Mishra, Ena Gupta, Karishma Gupta
Journal of Food Quality (2022) Vol. 2022, pp. 1-8
Open Access | Times Cited: 6
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