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:
Effects of improver on the quality of frozen Chinese sweet rice wine dough: Water status, protein structure and flavor properties
Wenjie Ma, Jialuo Shan, Mengyao Wang, et al.
Food Chemistry (2024) Vol. 445, pp. 138713-138713
Closed Access | Times Cited: 7
Wenjie Ma, Jialuo Shan, Mengyao Wang, et al.
Food Chemistry (2024) Vol. 445, pp. 138713-138713
Closed Access | Times Cited: 7
Showing 7 citing articles:
Effects of structural properties of glutelin on the formation of grain quality under elevated temperatures and additional nitrogen during the grain filling period
Yufei Zhao, Wei Wu, Ke Liu, et al.
Food Chemistry (2025) Vol. 476, pp. 143469-143469
Closed Access
Yufei Zhao, Wei Wu, Ke Liu, et al.
Food Chemistry (2025) Vol. 476, pp. 143469-143469
Closed Access
Effects of sea buckthorn residue protein hydrolysate on the quality of frozen pre-baked bread: water state and gluten structures
Yaxin Zhao, Tingting Li, Jiajia Zhao, et al.
Food Hydrocolloids (2025), pp. 111404-111404
Closed Access
Yaxin Zhao, Tingting Li, Jiajia Zhao, et al.
Food Hydrocolloids (2025), pp. 111404-111404
Closed Access
Effects of the Lactobacillus fermentation on Dendrobium officinale polysaccharide: Structural, physicochemical properties and in vitro bioactivities
Huasi Lin, Yanan Cheng, Lanxi Liang, et al.
Food Bioscience (2024) Vol. 61, pp. 105003-105003
Closed Access | Times Cited: 3
Huasi Lin, Yanan Cheng, Lanxi Liang, et al.
Food Bioscience (2024) Vol. 61, pp. 105003-105003
Closed Access | Times Cited: 3
Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies
Mengli Zhang, Xiao‐Na Guo, Xiaohong Sun, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access | Times Cited: 3
Mengli Zhang, Xiao‐Na Guo, Xiaohong Sun, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access | Times Cited: 3
Effect of modified grapefruit peel dietary fiber on bread: baking quality, flavor characteristics, and starch digestive properties
Wenjie Ma, Hairong Huang, Bing Zheng, et al.
Food Hydrocolloids (2024), pp. 110964-110964
Closed Access | Times Cited: 1
Wenjie Ma, Hairong Huang, Bing Zheng, et al.
Food Hydrocolloids (2024), pp. 110964-110964
Closed Access | Times Cited: 1
Improving Sweet Bread Properties with Diacetyl Tartaric Acid Ester of Monoglyceride (DATEM)
Yoga Pratama, Felda Pamella Hardiyanti, Antionius Hintono
Journal of Applied Food Technology (2024) Vol. 11, Iss. 1, pp. 8-13
Open Access
Yoga Pratama, Felda Pamella Hardiyanti, Antionius Hintono
Journal of Applied Food Technology (2024) Vol. 11, Iss. 1, pp. 8-13
Open Access
Effects of four kinds of improver on fermentation characteristics of gluten‐free rice dough
Yang Yang, SongDi Zhang, Chunmin Ma, et al.
Journal of Food Science (2024)
Closed Access
Yang Yang, SongDi Zhang, Chunmin Ma, et al.
Journal of Food Science (2024)
Closed Access
