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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:

Understanding the deterioration of fresh brown rice noodles from the macro and micro perspectives
Wei Xue, Congnan Zhang, Kang Wang, et al.
Food Chemistry (2020) Vol. 342, pp. 128321-128321
Closed Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

Improvement of rice noodle quality by saturated-steam heat moisture treatment
Xudong Yan, Shunjing Luo, Jiangping Ye, et al.
Carbohydrate Polymers (2025) Vol. 353, pp. 123303-123303
Closed Access | Times Cited: 2
An HS-GC-IMS analysis of volatile flavor compounds in brown rice flour and brown rice noodles produced using different methods
Zhouliang Sun, Qingyun Lyu, Lei Chen, et al.
LWT (2022) Vol. 161, pp. 113358-113358
Open Access | Times Cited: 30
Effect of phosphate salts on the shelf-life and quality characteristics of semi-dried noodles
Tiantian Zhao, Xiao‐Na Guo, Ke‐Xue Zhu
Food Chemistry (2022) Vol. 384, pp. 132481-132481
Closed Access | Times Cited: 29
Freezing rate's impact on starch retrogradation, ice recrystallization, and quality of water-added and water-free quick-frozen rice noodles
Kong Qiao, Bangzhu Peng
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 134047-134047
Closed Access | Times Cited: 7
Quality characteristics, texture properties and moisture migration of fresh brown rice noodles under different storage and temperatures conditions
Cong‐Cong Qiao, Tian Xiaohong, Lei‐Xin Wang, et al.
Journal of Cereal Science (2022) Vol. 104, pp. 103434-103434
Closed Access | Times Cited: 27
Apigenin@ZIF-8 with pH-responsive sustained release function added to propolis-gelatin films achieved an outstanding antibacterial effect
Lihan Wang, Shasha Cheng, Kaiwen Qin, et al.
Food Packaging and Shelf Life (2023) Vol. 40, pp. 101191-101191
Closed Access | Times Cited: 14
(E)-2-Hexenal-loaded ethyl cellulose/agarose aerogel: Preparation, characterization and application in fresh rice noodles preservation
Haiyan Li, Zekun Jin, Nengguo Tao
International Journal of Biological Macromolecules (2025), pp. 142138-142138
Closed Access
Effect of chemically modified starch on retrogradation and quality characteristics of semi-dry rice noodles
Xudong Yan, Wanqing Wen, Meng Li, et al.
Grain & Oil Science and Technology (2025)
Open Access
Effect of Canna edulis starch addition on the properties of flour, rheology of dough and quality of semi‐dry noodles
Meng Cao, Chang Liu, Zhou Zhou, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Impact of flour particle size on digestibility and gut microbiota modulation in brown rice noodles: Balancing cell wall disruption and starch damage
Shaobai Xiong, Xiaoyan Yan, Xudong Yan, et al.
International Journal of Biological Macromolecules (2025) Vol. 307, pp. 141967-141967
Closed Access
Prediction of the Ecological Behavior of Burkholderia gladiolus in Fresh Wet Rice Noodles at Different Temperatures and Its Correlation with Quality Changes
Mengmeng Li, Ke Xiong, Jin Wen, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1291-1291
Open Access
Enhancing the physicochemical qualities and consumer acceptability of rice noodles through yeast fermentation
Shin‐Yong Yeoh, Nurjannah Majid, Azhar Mat Easa
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
Effects of Milling Methods on Rice Flour Properties and Rice Product Quality: A Review
Yu Tian, Sun Jing, Jiaxin Li, et al.
Rice Science (2023) Vol. 31, Iss. 1, pp. 33-46
Open Access | Times Cited: 10
Ordered structural changes of retrograded instant rice noodles during the long-term storage
Jin Chen, Xiaoli Zhao, Shiqi Li, et al.
Food Research International (2023) Vol. 175, pp. 113727-113727
Closed Access | Times Cited: 10
Insights into the effect mechanism of freeze-thaw cycles on starch gel structure and quality characteristics of frozen extruded whole buckwheat noodles
Weiwei Cheng, Meixia Fu, Kaiwen Xie, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134577-134577
Closed Access | Times Cited: 3
Applications of novel non-thermal physical field technologies in enhancing the quality and storage stability of grains
Qiang Liu, Shuai Hou, Yijia Zhang, et al.
Journal of Stored Products Research (2024) Vol. 108, pp. 102398-102398
Closed Access | Times Cited: 3
Effects of red lentil protein addition on textural quality and starch digestibility of brown rice noodles
Dong‐Hui Geng, Lu Liu, Zexue Lin, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 12, pp. 6656-6666
Closed Access | Times Cited: 19
Effect of rice bran with extrusion cooking on quality and starch retrogradation of fresh brown rice noodles during storage at different temperatures
Tian Xiaohong, Bin Tan, Lei‐Xin Wang, et al.
Cereal Chemistry (2022) Vol. 99, Iss. 6, pp. 1296-1307
Closed Access | Times Cited: 12
Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature
Wen Xiao, Yuqin Ding, Ying Cheng, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2130-2130
Open Access | Times Cited: 11
Identification and evaluation of spoilage potential of four Bacillus strains isolated from slimy rice noodles
Honghao Dong, Hong Zhu, Hailun He, et al.
Food Microbiology (2022) Vol. 110, pp. 104160-104160
Closed Access | Times Cited: 10
Effect of Bacteria Content in Wheat Flour on Storage Stability of Fresh Wet Noodles
Wen Yang, Ke‐Xue Zhu, Xiao‐Na Guo
Foods (2022) Vol. 11, Iss. 19, pp. 3093-3093
Open Access | Times Cited: 8
Survival, Growth, and Toxin Production of Bacillus cereus During Cooking and Storage of Fresh Rice Noodles
Barakatullah Mohammadi, Marco Esteban Pérez Reyes, Stephanie Smith
Journal of Food Protection (2024) Vol. 87, Iss. 3, pp. 100239-100239
Open Access | Times Cited: 1
Effect of frozen storage on the quality of frozen instant soup rice noodles: From the moisture and starch characteristics
Kong Qiao, Bangzhu Peng
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135320-135320
Closed Access | Times Cited: 1
Natural Solutions for Food Safety: Antibacterial activity of Xanthohumol against food spoilage microorganisms and foodborne pathogens and its application prospect in food
Qianqian Zhang, Jawad Ashraf, Bin Xu
Food Bioscience (2024), pp. 105767-105767
Closed Access | Times Cited: 1
Effects of thermal processing on physicochemical and storage properties of Tartary buckwheat bran
Qianwei Ma, Jian Ye, Xiaohui Wu, et al.
Journal of Cereal Science (2023) Vol. 113, pp. 103752-103752
Closed Access | Times Cited: 3
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