Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Technological and prebiotic aspects of young bamboo culm flour (Dendrocalamus latiflorus) combined with rice flour to produce healthy extruded products
Ulliana Marques Sampaio, Marcos Fellipe da Silva, Rosana Goldbeck, et al.
Food Research International (2023) Vol. 165, pp. 112482-112482
Closed Access | Times Cited: 9

Showing 9 citing articles:

Understanding of hydrocolloid functions for enhancing the physicochemical features of rice flour and noodles
Supaluck Kraithong, Atiruj Theppawong, Suyong Lee, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108821-108821
Closed Access | Times Cited: 29
High-fiber cookies with bamboo flour and edible flowers: evaluation of structural properties, phenolic content, antioxidant activity and nutritional value.
Joanna Grzelczyk, Piotr Drożdżyński, Grażyna Budryn, et al.
LWT (2025), pp. 117321-117321
Open Access | Times Cited: 1
Sustainable production of naturally colored extruded breakfast cereals from blends of broken rice and vegetable flours
Victor Guilherme Sebastião, Daniel Batista, Ana Paula Rebellato, et al.
Food Research International (2023) Vol. 172, pp. 113078-113078
Closed Access | Times Cited: 13
Projecting the Impacts of Climate Change, Soil, and Landscape on the Geographic Distribution of Ma Bamboo (Dendrocalamus latiflorus Munro) in China
Li-Jia Chen, Yanqiu Xie, Tianyou He, et al.
Forests (2024) Vol. 15, Iss. 8, pp. 1321-1321
Open Access | Times Cited: 4
Optimizing a Coproduct from Maize Ethanol Production for Sustainable Plant-Based Food Ingredients
Victor Guilherme Sebastião, Barbara Braga Cruz, Roberta A. Teixeira, et al.
ACS Food Science & Technology (2025)
Open Access
Characterization and evaluation of grain sorghum flour (Sorghum bicolor (L.) Moench subjected to storage in different packaging
Juliana Aparecida Célia, Osvaldo Resende, Lígia Campos de Moura Silva, et al.
Journal of Stored Products Research (2024) Vol. 105, pp. 102256-102256
Closed Access | Times Cited: 2
Young bamboo flour as a substitute for emulsifying salts in requeijão cremoso processed cheese and the effect on the quality parameters
Gisela S Costa, Ramon S. Rocha, Mônica Q. Freitas, et al.
Food Research International (2024) Vol. 188, pp. 114457-114457
Closed Access | Times Cited: 2
Potato flour content determination of potato–wheat flour mixture based on hyperspectral imaging
Minghui Yue, Shanshan Zhang, Jing Zhang, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 9, pp. 4780-4789
Closed Access | Times Cited: 2
Influence of Bamboo Shoots (Dendrocalamus asper) Flour Addition and Baking Temperatures on the Sensory and Physical Characteristics of Cookies
Doddy Andy Darmajana, Diang Sagita, Novita Wulandari
International Journal of Design & Nature and Ecodynamics (2023) Vol. 18, Iss. 6, pp. 1427-1434
Open Access | Times Cited: 2
Page 1

Scroll to top