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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:

Effect of thermal treatment on the physicochemical, ultrastructural and nutritional characteristics of whole grain highland barley
Yi-Peng Bai, Huiming Zhou, Ke-Rui Zhu, et al.
Food Chemistry (2020) Vol. 346, pp. 128657-128657
Closed Access | Times Cited: 62

Showing 1-25 of 62 citing articles:

Highland barley: Chemical composition, bioactive compounds, health effects, and applications
Mohammed Obadi, Jun Sun, Bin Xu
Food Research International (2021) Vol. 140, pp. 110065-110065
Closed Access | Times Cited: 164
Effect of Drying Methods on Phenolic Compounds and Antioxidant Activity of Urtica dioica L. Leaves
Leani Martìnez Garcìa, Costanza Ceccanti, Carmine Negro, et al.
Horticulturae (2021) Vol. 7, Iss. 1, pp. 10-10
Open Access | Times Cited: 63
Effect of thermal processing on the molecular, structural, and antioxidant characteristics of highland barley β-glucan
Yi-Peng Bai, Huiming Zhou, Ke-Rui Zhu, et al.
Carbohydrate Polymers (2021) Vol. 271, pp. 118416-118416
Closed Access | Times Cited: 59
Structural modification of starch and protein: From the perspective of gelatinization degree of oat flour
Yujuan Gu, Xiaoyan Zhang, Shuya Song, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129406-129406
Closed Access | Times Cited: 8
Different thermal treatments of highland barley kernel affect its flour physicochemical properties by structural modification of starch and protein
Haoran Wang, Zaigui Li, Lili Wang, et al.
Food Chemistry (2022) Vol. 387, pp. 132835-132835
Closed Access | Times Cited: 37
Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley)
Qingyue Hong, Guangjing Chen, Zhirong Wang, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 1, pp. 119-129
Open Access | Times Cited: 37
The non-enzymatic browning of pine bark during thermal treatment: Color and chemical changes, color kinetics and insights into mechanisms
Guangyan Yao, Xiaopeng Chen, Zi-Yu Long, et al.
Industrial Crops and Products (2023) Vol. 204, pp. 117289-117289
Closed Access | Times Cited: 17
Changes in Cooking Characteristics, Structural Properties and Bioactive Components of Wheat Flour Noodles Partially Substituted with Whole-Grain Hulled Tartary Buckwheat Flour
Mengna Zhang, Zhigang Chen
Foods (2024) Vol. 13, Iss. 3, pp. 395-395
Open Access | Times Cited: 7
Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products
Mia Schutte, Stefan Hayward, Marena Manley
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-20
Open Access | Times Cited: 6
Synergism of jet milling and deep eutectic solvent pretreatment on grapevine lignin fractionation and enhancing enzymatic hydrolysis
Yuan Zhu, Tian‐xiao Yang, Hang Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 132144-132144
Closed Access | Times Cited: 6
Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour
Bin Dang, Wengang Zhang, Jie Zhang, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2021-2021
Open Access | Times Cited: 25
Vacuum-steam pulsed blanching (VSPB) enhances drying quality, shortens the drying time of gingers by inactivating enzymes, altering texture, microstructure and ultrastructure
Hui Wang, Jian-Sheng Meng, G.S.V. Raghavan, et al.
LWT (2021) Vol. 154, pp. 112714-112714
Open Access | Times Cited: 31
Effect of drying methods on the quality of tiger nuts (Cyperus esculents L.) and its oil
Zhenshan Zhang, Hui-jie Jia, Xiaodan Li, et al.
LWT (2022) Vol. 167, pp. 113827-113827
Closed Access | Times Cited: 22
Enzyme inactivation induced by thermal stabilization in highland barley and impact on lipid oxidation and aroma profiles
Qianna Zheng, Zheng Wang, Feiyang Xiong, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 11
Structural characteristics and biological activities of polysaccharides from barley: a review
Haoyingye Yao, Junyi Yin, Shaoping Nie
Food & Function (2024) Vol. 15, Iss. 7, pp. 3246-3258
Closed Access | Times Cited: 4
Effect of triple-frequency sono-germination and soaking treatments on techno-functional characteristics of barley
Tabussam Tufail, Huma Bader Ul Ain, Jawad Ashraf, et al.
Ultrasonics Sonochemistry (2025) Vol. 113, pp. 107231-107231
Open Access
Effects of Barley (Hordeum vulgare L.) on Antioxidant Activities of Maillard Reaction Products and Consumer Acceptance of Barley Nurungji, Traditional Korean Snack
Yerim Jeong, Il Sook Choi
Foods (2025) Vol. 14, Iss. 4, pp. 655-655
Open Access
Effect of thermal treatment on structural and physicochemical properties and in vitro starch and protein digestibility of whole grain highland barley
Yaxuan Ai, Jialiang Shi, Yong Zhao, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Status of processing, nutritional and edible properties of rice after various degree of milling of brown rice
Lele Lu, Qin Shen, Shibo Yu, et al.
Journal of Cereal Science (2025), pp. 104176-104176
Closed Access
Effect of pre-gelatinized highland barley flour on texture and digestibility of fortified dried noodles: A protein and starch perspective
Jie Wang, Mutai Bao, Yang Liu, et al.
Food Chemistry (2025), pp. 144549-144549
Closed Access
Comparison of distribution and physicochemical properties of β-glucan extracted from different fractions of highland barley grains
Yao Li, Maolan You, Haibo Liu, et al.
International Journal of Biological Macromolecules (2021) Vol. 189, pp. 91-99
Closed Access | Times Cited: 25
Effect of Thermal Treatment on the Physicochemical, Ultrastructural, and Antioxidant Characteristics of Euryale ferox Seeds and Flour
Qin Li, Hongtao Li, Yi-Peng Bai, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2404-2404
Open Access | Times Cited: 18
Toward a comprehensive understanding of various milling methods on the physicochemical properties of highland barley flours and eating quality of corresponding sugar-free cookies
Fei Ge, Ruhui Xia, Di Wu, et al.
Food Chemistry (2023) Vol. 413, pp. 135657-135657
Closed Access | Times Cited: 9
The structural integrity of endosperm/cotyledon cells and cell modification affect starch digestion properties
Jia-Sheng Wang, Chong Liu, Xueling Zheng, et al.
Food & Function (2023) Vol. 14, Iss. 15, pp. 6784-6801
Closed Access | Times Cited: 9
A Comprehensive Study on the Influence of Superheated Steam Treatment on Lipolytic Enzymes, Physicochemical Characteristics, and Volatile Composition of Lightly Milled Rice
Chenguang Zhou, Bin Li, Wenli Yang, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 240-240
Open Access | Times Cited: 3
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