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 ethanol addition on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes
Libo Wang, Yilin Huang, Yanjuan Ren, et al.
Food Chemistry (2024) Vol. 451, pp. 139350-139350
Closed Access | Times Cited: 3
Libo Wang, Yilin Huang, Yanjuan Ren, et al.
Food Chemistry (2024) Vol. 451, pp. 139350-139350
Closed Access | Times Cited: 3
Showing 3 citing articles:
Quercetin: Potential antidiabetic effects through enzyme inhibition and starch digestibility
Deniz Günal‐Köroğlu, Gizem Çatalkaya, Büşra Yusufoğlu, et al.
Food Safety and Health (2024)
Open Access | Times Cited: 1
Deniz Günal‐Köroğlu, Gizem Çatalkaya, Büşra Yusufoğlu, et al.
Food Safety and Health (2024)
Open Access | Times Cited: 1
Effect of cellulase-assisted cold isostatic pressure extraction on the characteristics and functional properties of polyphenol extracts from camellia sinensis seeds
Xueting Sang, Feng Zhen, Hongru Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137384-137384
Closed Access
Xueting Sang, Feng Zhen, Hongru Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137384-137384
Closed Access
Changes in Functional Properties and In Vitro Digestibility of Black Tartary Buckwheat Starch by Autoclaving Combination with Pullulanase Treatment
Faying Zheng, Fan Nie, Ye Qiu, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4114-4114
Open Access
Faying Zheng, Fan Nie, Ye Qiu, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4114-4114
Open Access
