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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:

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: 20

Showing 20 citing articles:

Development and irradiation preservation technology study on fresh wet noodles incorporating lotus rhizome residue
Ruibing Duan, Zhenfu Huang, Xianqiang Chen, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
A review of enhancing noodle quality: Fortification with micronutrients and substitution with nutrient‐dense alternative
Fitriyono Ayustaningwarno, Aditya Suryaputra, Gemala Anjani
Journal of Food Science (2025) Vol. 90, Iss. 1
Closed Access
Effect of lotus rhizome residue on the quality and nutritional properties of wheat‐based noodles
Ruibing Duan, Zhenfu Huang, Xianqiang Chen, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
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: 16
Effect of adding wheat (Triticum aestivum L.) farina with varied integrity of endosperm cell wall on dough characteristics, dried noodles quality and starch digestibility
Huichao Zhou, Chong Liu, Jiaying Shang, et al.
International Journal of Biological Macromolecules (2023) Vol. 243, pp. 125076-125076
Closed Access | Times Cited: 12
Fundamental opportunities and challenges of nutraceutical noodles enriched with agri-food by-products
Zahoor Ahmed, Jin Chen, Tabussam Tufail, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104299-104299
Closed Access | Times Cited: 7
Recent developments on utilising diverse plant seed flours as novel functional ingredients for noodle formulation and their impact on quality attributes
Ume Roobab, Sajid Maqsood
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 1082-1093
Closed Access | Times Cited: 5
Effect of pomegranate peel powder‐infused multigrain chapatti on diabetes prevention: A randomized clinical trial
Muhammad Zubaır, Aftab Ahmed, Muhammad Afzaal, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 7, pp. 4879-4892
Open Access | Times Cited: 1
Quality assessment and sensory evaluation of green banana starch enriched instant noodles
Md. Faridul Islam, Shariful Islam, Md. Abdus Satter Miah, et al.
Applied Food Research (2024) Vol. 4, Iss. 1, pp. 100431-100431
Open Access | Times Cited: 1
Assessment of Pudding Formulations Using Lyophilized Apricot, Plum, and Plum–Apricot Powders: Texture, Bioactivity, and Sensory Quality
Aneta Popova, Pavlina Doykina, Dasha Mihaylova, et al.
Dairy (2024) Vol. 5, Iss. 4, pp. 688-701
Open Access | Times Cited: 1
Health Benefits of Okara for the Management of Diabetes Mellitus
Kaisun Nesa Lesa, Nazir Ahmad, Yunika Mayangsari, et al.
Journal of Food Quality (2023) Vol. 2023, pp. 1-11
Open Access | Times Cited: 3
Formulation optimization and characterization of functional Kemesha
Derese Wodajo Bekele, Shimelis Admassu Emire
Heliyon (2023) Vol. 9, Iss. 10, pp. e20829-e20829
Open Access | Times Cited: 3
Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes
Marı́a Isabel Cambero Rodríguez, Gonzalo D. Garcı́a de Fernando, M.D. Romero de Ávila, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2339-2339
Open Access | Times Cited: 2
Optimizing the quality of bran-fortified stewing noodles using extruded wheat bran and improvers
Yibo Li, Guoqin Yao, Wangyang Shen, et al.
Italian Journal of Food Science (2024) Vol. 36, Iss. 2, pp. 1-12
Open Access
Evaluation of physicochemical properties of Rohu fish noodles
Sabrina Zaman, Fazlur Rahman, Mahfujul Alam, et al.
Food Chemistry Advances (2024) Vol. 4, pp. 100732-100732
Open Access
Effect of tea polyphenols on the quality of frozen cooked noodles
Yali Ping, Lei Zhang, Hua Li, et al.
Cereal Chemistry (2024)
Open Access
New applications of soybean residues in food development
Zhongwen Cao, Chengcheng Xie, Lingchen Zhou, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 2837-2845
Closed Access
Nutritional Analysis and Economic Viability of Fried Ube Noodles: A Comprehensive Study
Joshua B. Español, Jade Diane A. Español, John Paul De Vera, et al.
International Journal of Management Innovation & Entrepreneurial Research (2024) Vol. 10, Iss. 1, pp. 10-18
Open Access
Biologically Active Peptides from Mung Bean [Vigna radiata (L.) R. Wilczek]
Alejandro Escobedo, David Fonseca‐Hernandez, Arturo Alfaro‐Díaz, et al.
BENTHAM SCIENCE PUBLISHERS eBooks (2023), pp. 144-159
Closed Access
Formulation Optimization and Characterization of Functional Kemesha
Derese Bekele Wodajo, Shimelis Admassu Emire
(2023)
Closed Access
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