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 Lactobacillus plantarum fermentation on the structure, physicochemical properties, and digestibility of foxtail millet starches
Chang Lei, Yueyi Dang, Min Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132496-132496
Closed Access | Times Cited: 6
Chang Lei, Yueyi Dang, Min Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132496-132496
Closed Access | Times Cited: 6
Showing 6 citing articles:
Combined Lactobacillus plantarum fermentation and heat-moisture treatment: correlation analysis of physicochemical properties of rice flour and quality of rice noodles
Sijie Zhang, Y.F. Ma, X. Q. Ren, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101120-101120
Closed Access
Sijie Zhang, Y.F. Ma, X. Q. Ren, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101120-101120
Closed Access
Effects of Lactobacillus plantarum fermentation on the structure and digestion of resistant starch type 3 and properties of fermented starch in the simulated digestion system
Meijuan Xu, Shenwan Wang, Jian Zou, et al.
Carbohydrate Polymers (2025) Vol. 353, pp. 123264-123264
Closed Access
Meijuan Xu, Shenwan Wang, Jian Zou, et al.
Carbohydrate Polymers (2025) Vol. 353, pp. 123264-123264
Closed Access
Effect of co‐fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae on the structural, physicochemical, and digestibility properties of lotus starch
Yu‐Ting Zhao, Yu‐Hang Jiang, Wei‐Gang Xin, et al.
Journal of the Science of Food and Agriculture (2025)
Open Access
Yu‐Ting Zhao, Yu‐Hang Jiang, Wei‐Gang Xin, et al.
Journal of the Science of Food and Agriculture (2025)
Open Access
Uncovering the multiscale structure and physicochemical properties of starch extracted from naturally fermented mung bean liquid by wet milling
Keke Zhang, Yanyan Zhang, Long Cheng, et al.
Food Bioscience (2024), pp. 105298-105298
Closed Access
Keke Zhang, Yanyan Zhang, Long Cheng, et al.
Food Bioscience (2024), pp. 105298-105298
Closed Access
Comparison of Structure and Physicochemical Properties of Hybrid Foxtail Millets and Their Parental Lines
Zhang Guiying, Yurong Guo, Wenjuan Du, et al.
Agronomy (2024) Vol. 14, Iss. 11, pp. 2527-2527
Open Access
Zhang Guiying, Yurong Guo, Wenjuan Du, et al.
Agronomy (2024) Vol. 14, Iss. 11, pp. 2527-2527
Open Access
Structural and Aroma Profile Enhancement of Sorghum (Sorghum bicolour L. Moench) Through Lactobacillus plantarum Fermentation
Mingzhe Yang, Wenhao Wang, Changyuan Wang, et al.
Food Biophysics (2024) Vol. 20, Iss. 1
Closed Access
Mingzhe Yang, Wenhao Wang, Changyuan Wang, et al.
Food Biophysics (2024) Vol. 20, Iss. 1
Closed Access
