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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:

Effects of the pre-frying process on the cooking quality of rice
Candela Paesani, Manuel Gómez
LWT (2020) Vol. 140, pp. 110743-110743
Closed Access | Times Cited: 11

Showing 11 citing articles:

Structural characteristics and in vitro starch digestibility of oil-modified cooked rice with varied addition manipulations
Lin Wang, Feifei Hu, Loraine Bainto-Ancheta, et al.
Food Research International (2024) Vol. 186, pp. 114381-114381
Closed Access | Times Cited: 6
Effect of germinating quinoa flour on wheat noodle quality and changes in blood glucose
Ying Zhang, Zhimin Ma, Hongwei Cao, et al.
Food Bioscience (2022) Vol. 48, pp. 101809-101809
Closed Access | Times Cited: 26
Perspectives on Novel Technologies of Processing and Monitoring the Safety and Quality of Prepared Food Products
Jinjin Huang, Min Zhang, Zhongxiang Fang
Foods (2023) Vol. 12, Iss. 16, pp. 3052-3052
Open Access | Times Cited: 15
Development and pasteurization of in-packaged ready-to-eat rice products prepared with novel microwave-assisted induction heating (MAIH) technology
Yi‐Chen Lee, Chiu‐Chu Hwang, Yung‐Hsiang Tsai, et al.
Applied Food Research (2025), pp. 100697-100697
Open Access
The role of long-term storage and temperature in modulating cooking qualities and physicochemical properties of foxtail millet
Zhenyu Liu, Zhanzhan Wang, Yongxia Fu, et al.
Journal of Cereal Science (2023) Vol. 110, pp. 103644-103644
Closed Access | Times Cited: 5
Detection of Aroma Profile in Spanish Rice Paella during Socarrat Formation by Electronic Nose and Sensory Panel
Juan Diego Barea-Ramos, J.P. Santos, Jesús Lozano, et al.
Chemosensors (2023) Vol. 11, Iss. 6, pp. 342-342
Open Access | Times Cited: 5
Comparative Metabolome Profiling for Revealing the Effects of Different Cooking Methods on Glutinous Rice Longjing57 (Oryza sativa L. var. Glutinosa)
Zhenhua Guo, Lijun Cai, Chuanxue Liu, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1617-1617
Open Access | Times Cited: 1
Structural characteristics determining starch digestibility in cooked rice complexed with an emulsion formulation
Masatsugu Tamura, Akira Fujimoto, Rika Kitamura, et al.
Food Chemistry (2024) Vol. 465, pp. 141913-141913
Closed Access | Times Cited: 1
Effect of Medium Chain Triglycerides on the Digestion and Quality Characteristics of Tea Polyphenols-Fortified Cooked Rice
Ying Li, Liya Niu, Chao Sun, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4366-4366
Open Access | Times Cited: 2
Effect of adding various supplements on physicochemical properties and starch digestibility of cooked rice
Lin Wang, Yidi Cai, Peeraphat Prempree, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access
Precooking Technology and Product Development of Coarse Cereals
Juntao Sun, Quanzeng Wei, Deguo Wang, et al.
Starch - Stärke (2023) Vol. 75, Iss. 11-12
Closed Access | Times Cited: 1
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