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:
Molecular mechanism for the influence of yam starch multiscale structure on the sensory texture of cooked yam
Ye Li, Shengyang Ji, Minghao Xu, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132572-132572
Closed Access | Times Cited: 3
Ye Li, Shengyang Ji, Minghao Xu, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132572-132572
Closed Access | Times Cited: 3
Showing 3 citing articles:
Mechanism of starch multi-scale structural in determining the textural properties and formability of starch pearls
Xi Zhao, Shixiang Xu, Minghao Xu, et al.
International Journal of Biological Macromolecules (2024), pp. 138283-138283
Closed Access | Times Cited: 1
Xi Zhao, Shixiang Xu, Minghao Xu, et al.
International Journal of Biological Macromolecules (2024), pp. 138283-138283
Closed Access | Times Cited: 1
Detecting the genetic variants associated with key culinary traits in Dioscorea alata
Komivi Dossa, Mahugnon Ezékiel Houngbo, Mathieu Léchaudel, et al.
LWT (2024) Vol. 202, pp. 116301-116301
Open Access
Komivi Dossa, Mahugnon Ezékiel Houngbo, Mathieu Léchaudel, et al.
LWT (2024) Vol. 202, pp. 116301-116301
Open Access
Insights into the regulation mechanisms of dual hydrothermal treatment on the structure and digestive characteristics of A- and B-type wheat starch granules
Sijie Zhang, Zhen Wang, Xinpeng Zhou, et al.
Food Research International (2024) Vol. 200, pp. 115448-115448
Closed Access
Sijie Zhang, Zhen Wang, Xinpeng Zhou, et al.
Food Research International (2024) Vol. 200, pp. 115448-115448
Closed Access
