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:
Determination of total protein and wet gluten in wheat flour by Fourier transform infrared photoacoustic spectroscopy with multivariate analysis
Qiang Liu, Wei Zhang, Bin Zhang, et al.
Journal of Food Composition and Analysis (2021) Vol. 106, pp. 104349-104349
Closed Access | Times Cited: 18
Qiang Liu, Wei Zhang, Bin Zhang, et al.
Journal of Food Composition and Analysis (2021) Vol. 106, pp. 104349-104349
Closed Access | Times Cited: 18
Showing 18 citing articles:
Non‐destructive characterization of pulse flours—A review
Chitra Sivakumar, Catherine Rui Jin Findlay, Chithra Karunakaran, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1613-1632
Open Access | Times Cited: 12
Chitra Sivakumar, Catherine Rui Jin Findlay, Chithra Karunakaran, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1613-1632
Open Access | Times Cited: 12
Functionalization of wheat bread with prebiotic dietary insoluble fiber from orange-fleshed sweet potato peel and haricot bean flours
Fasika Admasu, Eskindir Getachew Fentie, Habtamu Admassu, et al.
LWT (2024) Vol. 200, pp. 116182-116182
Open Access | Times Cited: 3
Fasika Admasu, Eskindir Getachew Fentie, Habtamu Admassu, et al.
LWT (2024) Vol. 200, pp. 116182-116182
Open Access | Times Cited: 3
A non-destructive determination of protein content in potato flour noodles using near-infrared hyperspectral imaging technology
Jing Zhang, Zhen Guo, Zhishang Ren, et al.
Infrared Physics & Technology (2023) Vol. 130, pp. 104595-104595
Closed Access | Times Cited: 10
Jing Zhang, Zhen Guo, Zhishang Ren, et al.
Infrared Physics & Technology (2023) Vol. 130, pp. 104595-104595
Closed Access | Times Cited: 10
Intelligent evaluation of free amino acid and crude protein content in raw peanut seed kernels using NIR spectroscopy paired with multivariable calibration
Suleiman A. Haruna, Huanhuan Li, Wenya Wei, et al.
Analytical Methods (2022) Vol. 14, Iss. 31, pp. 2989-2999
Closed Access | Times Cited: 16
Suleiman A. Haruna, Huanhuan Li, Wenya Wei, et al.
Analytical Methods (2022) Vol. 14, Iss. 31, pp. 2989-2999
Closed Access | Times Cited: 16
Characterization of ash content in wheat flour using data fusion
Jiacong Li, Shanzhe Zhang, Cuiling Liu, et al.
Infrared Physics & Technology (2023) Vol. 133, pp. 104792-104792
Closed Access | Times Cited: 8
Jiacong Li, Shanzhe Zhang, Cuiling Liu, et al.
Infrared Physics & Technology (2023) Vol. 133, pp. 104792-104792
Closed Access | Times Cited: 8
Glutenin-gliadin ratio changes combining heat-moisture treatment significantly influences the in vitro digestibility of starch in recombinant wheat flours
Xiaoyang Zou, Xiaolong Wang, Pai Peng, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125920-125920
Closed Access | Times Cited: 7
Xiaoyang Zou, Xiaolong Wang, Pai Peng, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125920-125920
Closed Access | Times Cited: 7
Associations of Protein Molecular Structures with Their Nutrient Supply and Biodegradation Characteristics in Different Byproducts of Seed-Used Pumpkin
Yang Li, Qinghua Wu, Jingyi Lv, et al.
Animals (2022) Vol. 12, Iss. 8, pp. 956-956
Open Access | Times Cited: 10
Yang Li, Qinghua Wu, Jingyi Lv, et al.
Animals (2022) Vol. 12, Iss. 8, pp. 956-956
Open Access | Times Cited: 10
Fe2O3/NiO nanocomposites: synthesis, characterization and roxarsone sensing by Fourier transform infrared photoacoustic spectroscopy
R. Suresh, Ángela Álvarez, Claudio Sandoval, et al.
New Journal of Chemistry (2023) Vol. 47, Iss. 27, pp. 12806-12815
Closed Access | Times Cited: 5
R. Suresh, Ángela Álvarez, Claudio Sandoval, et al.
New Journal of Chemistry (2023) Vol. 47, Iss. 27, pp. 12806-12815
Closed Access | Times Cited: 5
Rapid Determination of Crude Protein Content in Alfalfa Based on Fourier Transform Infrared Spectroscopy
Haijun Du, Yaru Zhang, Yanhua Ma, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2187-2187
Open Access | Times Cited: 1
Haijun Du, Yaru Zhang, Yanhua Ma, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2187-2187
Open Access | Times Cited: 1
IoT System for Gluten Prediction in Flour Samples Using NIRS Technology, Deep and Machine Learning Techniques
Oscar Jossa-Bastidas, Ainhoa Osa-Sanchez, Leire Bravo‐Lamas, et al.
Electronics (2023) Vol. 12, Iss. 8, pp. 1916-1916
Open Access | Times Cited: 4
Oscar Jossa-Bastidas, Ainhoa Osa-Sanchez, Leire Bravo‐Lamas, et al.
Electronics (2023) Vol. 12, Iss. 8, pp. 1916-1916
Open Access | Times Cited: 4
Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of Bacillus vallismortis Laccase
Xiaoyu Zhu, Shijin Zhang, Luyao Bian, et al.
Foods (2023) Vol. 12, Iss. 22, pp. 4146-4146
Open Access | Times Cited: 3
Xiaoyu Zhu, Shijin Zhang, Luyao Bian, et al.
Foods (2023) Vol. 12, Iss. 22, pp. 4146-4146
Open Access | Times Cited: 3
Tensor partial least squares for hyperspectral image classification
Onuwa Okwuashi, Christopher E. Ndehedehe, Dupe Nihinlola Olayinka
Geocarto International (2022) Vol. 37, Iss. 27, pp. 17487-17502
Open Access | Times Cited: 5
Onuwa Okwuashi, Christopher E. Ndehedehe, Dupe Nihinlola Olayinka
Geocarto International (2022) Vol. 37, Iss. 27, pp. 17487-17502
Open Access | Times Cited: 5
Separation and purification of antioxidant peptides from purple speckled kidney bean by macroporous adsorption resin and analysis of amino acid composition
Dan Li, Xinyu Xu, Yang Yang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 5
Dan Li, Xinyu Xu, Yang Yang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 5
Effects of different freezing temperatures on the molecular structure of gluten proteins
Keke Liang, Lin Zhang, Jie Zeng, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 3, pp. 2259-2267
Closed Access
Keke Liang, Lin Zhang, Jie Zeng, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 3, pp. 2259-2267
Closed Access
Changes in lamb soup’s colloidal nanoparticles for in vitro dynamic digestion: nutrition, colloidal properties and lipidomics
Jianing Fu, Shaobo Li, Meizhen Xu, et al.
LWT (2024), pp. 117212-117212
Open Access
Jianing Fu, Shaobo Li, Meizhen Xu, et al.
LWT (2024), pp. 117212-117212
Open Access
Lightweight deep learning algorithm for real-time wheat flour quality detection via NIR spectroscopy
Yang Yu, Rumeng Sun, Hongyan Li, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2024) Vol. 330, pp. 125653-125653
Closed Access
Yang Yu, Rumeng Sun, Hongyan Li, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2024) Vol. 330, pp. 125653-125653
Closed Access
Infrared-Photoacoustic Spectroscopy and Multiproduct Multivariate Calibration to Estimate the Proportion of Coffee Defects in Roasted Samples
Rafael Carlos Eloy Dias, Patrícia Valderrama, Paulo Henrique Março, et al.
Beverages (2023) Vol. 9, Iss. 1, pp. 21-21
Open Access | Times Cited: 1
Rafael Carlos Eloy Dias, Patrícia Valderrama, Paulo Henrique Março, et al.
Beverages (2023) Vol. 9, Iss. 1, pp. 21-21
Open Access | Times Cited: 1
Soybean testa spectral study
Olga Bugaets, E. А. Кайгородова, С.В. Зеленцов, et al.
Foods and raw materials (2023) Vol. 12, Iss. 1, pp. 47-59
Open Access
Olga Bugaets, E. А. Кайгородова, С.В. Зеленцов, et al.
Foods and raw materials (2023) Vol. 12, Iss. 1, pp. 47-59
Open Access
