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:
Phenolics in buckwheat hull extracts and their antioxidant activities on bulk oil and emulsions
Haeseong Lee, Taehwan Lim, Jaecheol Kim, et al.
Journal of Food Science (2022) Vol. 87, Iss. 7, pp. 2831-2846
Closed Access | Times Cited: 6
Haeseong Lee, Taehwan Lim, Jaecheol Kim, et al.
Journal of Food Science (2022) Vol. 87, Iss. 7, pp. 2831-2846
Closed Access | Times Cited: 6
Showing 6 citing articles:
In vitro antioxidant and lipid-lowering properties of free and bound phenolic compounds from buckwheat hulls
Juan Kan, Min Cao, Cuicui Chen, et al.
Food Bioscience (2023) Vol. 53, pp. 102725-102725
Closed Access | Times Cited: 9
Juan Kan, Min Cao, Cuicui Chen, et al.
Food Bioscience (2023) Vol. 53, pp. 102725-102725
Closed Access | Times Cited: 9
Inhibition mechanism of buckwheat hulls polyphenols on α-amylase and α-glucosidase using kinetics, spectroscopics and molecular docking approaches
Caihong Xu, Min He, Zhongli Jiang, et al.
International Journal of Biological Macromolecules (2024), pp. 136046-136046
Closed Access | Times Cited: 2
Caihong Xu, Min He, Zhongli Jiang, et al.
International Journal of Biological Macromolecules (2024), pp. 136046-136046
Closed Access | Times Cited: 2
Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a Review
Zhibek Atambayeva, A. N. Nurgazezova, Kumarbek Amirkhanov, et al.
Polish Journal of Food and Nutrition Sciences (2024), pp. 293-312
Open Access | Times Cited: 1
Zhibek Atambayeva, A. N. Nurgazezova, Kumarbek Amirkhanov, et al.
Polish Journal of Food and Nutrition Sciences (2024), pp. 293-312
Open Access | Times Cited: 1
Effects of roasting and ultrasound‐assisted enzymatic treatment of Nigella sativa L. seeds on thymoquinone in the oil and antioxidant activity of defatted seed meal
Fatemeh Mashhadi Abolghasem, Ryun Hee Kim, Sun Young Park, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 13, pp. 6208-6218
Closed Access | Times Cited: 2
Fatemeh Mashhadi Abolghasem, Ryun Hee Kim, Sun Young Park, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 13, pp. 6208-6218
Closed Access | Times Cited: 2
Optimization of the preparation process of Spirulina blended liquor and Spirulina fermented wine, analysis of volatile components and in vitro antioxidant study
Hao Gong, Jia Feng, Junping Lv, et al.
Journal of Food Science (2024) Vol. 89, Iss. 11, pp. 7228-7243
Closed Access
Hao Gong, Jia Feng, Junping Lv, et al.
Journal of Food Science (2024) Vol. 89, Iss. 11, pp. 7228-7243
Closed Access
The Effects of Extracts from Buckwheat Hulls on the Quality Characteristics of Chicken Meatballs during Refrigerated Storage
Dorota Pietrzak, Adam Zwolan, Marta Chmiel, et al.
Applied Sciences (2022) Vol. 12, Iss. 19, pp. 9612-9612
Open Access | Times Cited: 2
Dorota Pietrzak, Adam Zwolan, Marta Chmiel, et al.
Applied Sciences (2022) Vol. 12, Iss. 19, pp. 9612-9612
Open Access | Times Cited: 2
