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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:

Matcha-fortified rice noodles: Characteristics of in vitro starch digestibility, antioxidant and eating quality
Yun Li, Jianhui Xiao, Jin Tu, et al.
LWT (2021) Vol. 149, pp. 111852-111852
Closed Access | Times Cited: 46

Showing 1-25 of 46 citing articles:

The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids: Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage
Jing Chen, Haoliang Cai, Sha Yang, et al.
Food Research International (2022) Vol. 162, pp. 111933-111933
Closed Access | Times Cited: 63
Utilization of heat-induced curdlan gel to improve the cooking qualities of thermally sterilized fresh rice noodles
Lin Gao, Minghang Guan, Yang Qin, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129693-129693
Closed Access | Times Cited: 10
Physical, chemical, sensorial properties and in vitro digestibility of wheat bread enriched with yunnan commercial and wild edible mushrooms
Yudi Liu, Heng Zhang, Margaret A. Brennan, et al.
LWT (2022) Vol. 169, pp. 113923-113923
Open Access | Times Cited: 28
Insights into Recent Updates on Factors and Technologies That Modulate the Glycemic Index of Rice and Its Products
Ngô Văn Tài, Kannika Kunyanee, Naphatrapi Luangsakul
Foods (2023) Vol. 12, Iss. 19, pp. 3659-3659
Open Access | Times Cited: 20
Low glycemic index noodle and pasta: Cereal type, ingredient, and processing
Congli Cui, Yong Wang, Jian Ying, et al.
Food Chemistry (2023) Vol. 431, pp. 137188-137188
Closed Access | Times Cited: 19
Effects of rice protein on the formation and structural properties of starch-lipid complexes in instant rice noodles incorporated with different fatty acids
Jing Chen, Haoliang Cai, Mengna Zhang, et al.
Food Bioscience (2023) Vol. 54, pp. 102851-102851
Closed Access | Times Cited: 18
A review on matcha: Chemical composition, health benefits, with insights on its quality control by applying chemometrics and multi-omics
Yi Qian Phuah, Sui Kiat Chang, Wen-Jie Ng, et al.
Food Research International (2023) Vol. 170, pp. 113007-113007
Closed Access | Times Cited: 16
A Detailed Review on Quality Parameters of Functional Noodles
Maninder Meenu, Bandana Padhan, Joanna Zhou, et al.
Food Reviews International (2022) Vol. 39, Iss. 9, pp. 6162-6198
Closed Access | Times Cited: 22
Effects of different content of EGCG or caffeic acid addition on the structure, cooking, antioxidant characteristics and in vitro starch digestibility of extruded buckwheat noodles
Peiqi Tang, Shuyi Zhang, Linghan Meng, et al.
International Journal of Biological Macromolecules (2023) Vol. 252, pp. 126426-126426
Closed Access | Times Cited: 15
Mechanism of the release and transformation of polyphenols during germination and fermentation in millets: profile and metabolomics based analysis
Yu Wang, Yu Zhang, Sen Li, et al.
Food & Function (2025)
Closed Access
Fortification of cricket and silkworm pupae powders to improve nutritional quality and digestibility of rice noodles
Hua Li, Yü Liu, Nidthaya Seephua, et al.
Food Chemistry X (2025) Vol. 26, pp. 102279-102279
Open Access
Starch‐based noodles: Current technologies, properties, and challenges
Sneh Punia Bangar, N. Afzal Ali, Aderonke Ibidunni Olagunju, et al.
Journal of Texture Studies (2022) Vol. 54, Iss. 1, pp. 21-53
Closed Access | Times Cited: 19
A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics
Jian‐Hui Ye, Qi-Ting Fang, Lin Zeng, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 22, pp. 7959-7980
Closed Access | Times Cited: 11
Feasible methods to control starch digestibility: Strategies for reducing glycemic index of rice noodles
Xueran Luo, Xianhui Chang, Kun Zhuang, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104536-104536
Closed Access | Times Cited: 4
Effects of different roasting conditions on sugars profile, volatile compounds, carotenoids and antioxidant activities of orange-fleshed sweet potato
Suoying He, Suoying He, Liya Niu, et al.
Food Chemistry X (2025) Vol. 25, pp. 102201-102201
Open Access
Enhancing the Quality Indicators And Shelf-life of Cantonese Mooncakes by Employing Different Flour Complex Ratios Formulating Crusts to Minimize Oil Penetration
Li-Ya Tseng, Ping‐Hsiu Huang, Jhih-Ying Ciou, et al.
Applied Food Research (2025), pp. 100722-100722
Open Access
Effects of water-soluble protein of turtle shell on the quality and in vitro digestibility of rice noodles
Mengying Ren, Jian-feng Lu, Yuesheng Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 140563-140563
Closed Access
Identification of key odorants responsible for the seaweed-like aroma quality of Shandong matcha
Yazhao Zhang, Xiaotong Wu, Yali Shi, et al.
Food Research International (2025) Vol. 204, pp. 115945-115945
Closed Access
Insight into property, function, and digestion of potato starch modified by phenolic compounds with varying structures
Nan Chen, Haoxiang Gao, Qiang He, et al.
Journal of Food Science (2023) Vol. 88, Iss. 3, pp. 962-976
Closed Access | Times Cited: 10
Polyphenol-fortified extruded sweet potato starch vermicelli: Slow-releasing polyphenols is the main factor that reduces the starch digestibility
Yun Li, Liya Niu, Leiyan Wu, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127584-127584
Closed Access | Times Cited: 9
Impact of Bioactive Compounds of Plant Leaf Powders in White Chocolate Production: Changes in Antioxidant Properties during the Technological Processes
Szymon Poliński, Patrycja Topka, Małgorzata Tańska, et al.
Antioxidants (2022) Vol. 11, Iss. 4, pp. 752-752
Open Access | Times Cited: 15
Functional components profile and glycemic index of kidney beans
Shengshu Xu, Likang Qin, Muhammad Saleem Mazhar, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 15
Enhancing nutritional and functional properties of rice starch by modification with Matcha extract
Hümeyra Çetin‐Babaoğlu, Hümeyra Aydın, Rumeysa Kumas, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 4284-4291
Open Access | Times Cited: 2
Interactions between rice starch and flavor components and their impact on flavor
XinYue Hu, Yongchun Huang, Xiangyi Tang, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133397-133397
Closed Access | Times Cited: 2
Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon‐plucked fresh tea leaves
Shuang Liang, Ying Gao, Daniel Granato, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 2
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