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OpenAlex Citation Counts

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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:

Strategies to fortify the nutritional values of polished rice by implanting selective traits from brown rice: A nutrigenomics-based approach
Somdatta Maiti, Avishek Banik
Food Research International (2023) Vol. 173, pp. 113271-113271
Closed Access | Times Cited: 10

Showing 10 citing articles:

Modulation of starch structure, swallowability and digestibility of 3D-printed diabetic-friendly food for the elderly by dry heating
Jinjin Huang, Min Zhang, Arun S. Mujumdar, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130629-130629
Closed Access | Times Cited: 11
Biofortification of Major Crops through Conventional and Modern Biotechnological Approaches to Fight Hidden Hunger: An Overview
Hritik Sen, Ashutosh Kumar, Harmeet Singh Janeja
Journal of Advances in Biology & Biotechnology (2024) Vol. 27, Iss. 7, pp. 96-113
Open Access | Times Cited: 2
Recent advances of CRISPR-based genome editing for enhancing staple crops
Feng Chen, Chen D. Lu, Yan Zhao, et al.
Frontiers in Plant Science (2024) Vol. 15
Open Access | Times Cited: 2
Untargeted Lipidomics Reveal Quality Changes in High-Moisture Japonica Brown Rice at Different Storage Temperatures
Lingyu Qu, Yan Zhao, XU Xiang-dong, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4218-4218
Open Access | Times Cited: 5
Oxidative Stability and Pasting Properties of High-Moisture Japonica Brown Rice following Different Storage Temperatures and Its Cooked Brown Rice Flavor
Lingyu Qu, Yan Zhao, Yanfei Li, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 471-471
Open Access | Times Cited: 1
Effects of Different Fermentation Processes on Cooking and Eating Quality Of Brown Rice Noodles
Mo Weiling, Peng Yingjiao, Guan Chunmin, et al.
(2024)
Closed Access | Times Cited: 1
Combined physicochemical and transcriptomic analyses reveal the effect of the OsGA20ox1 gene on the starch properties of germinated brown rice
Guangchen Zhang, Dong Hua, Yiqiao Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134849-134849
Closed Access | Times Cited: 1
Effects of different fermentation processes on cooking and eating quality of brown rice noodles
Mo Weiling, Peng Yingjiao, Guan Chunmin, et al.
LWT (2024) Vol. 208, pp. 116706-116706
Open Access | Times Cited: 1
Combined transcriptome and metabolome analyses reveal the mechanism of abundant bioactive compounds and high antioxidant activity in germinated weedy rice
Guangchen Zhang, Xiu‐qi Wang, Yiqiao Wang, et al.
Journal of Food Science (2024) Vol. 89, Iss. 9, pp. 5517-5530
Closed Access
The structural-mechanical damage behavior of rice bran layer under tensile processing for moderate milling
Zilong Xu, Liu Yang, Pingan Huang, et al.
Journal of Cereal Science (2024) Vol. 119, pp. 104007-104007
Closed Access
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