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:
Effect of canna edulis ker flour on quality of quick‐frozen dumpling wrappers
Yu‐Fen Liu, Haiyan Gao, Jie Zeng, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 5
Open Access | Times Cited: 7
Yu‐Fen Liu, Haiyan Gao, Jie Zeng, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 5
Open Access | Times Cited: 7
Showing 7 citing articles:
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review
Honghong Zhang, Haoran Fan, Xueming Xu, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104251-104251
Closed Access | Times Cited: 24
Honghong Zhang, Haoran Fan, Xueming Xu, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104251-104251
Closed Access | Times Cited: 24
Effect of Canna edulis starch addition on the properties of flour, rheology of dough and quality of semi‐dry noodles
Meng Cao, Chang Liu, Zhou Zhou, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Meng Cao, Chang Liu, Zhou Zhou, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Elucidation on the quality improvement of dumpling wrappers by glycosylated potato protein under freeze-thaw cycle treatment
Xingli Liu, Chuanhong Ren, Boren Yu, et al.
International Journal of Biological Macromolecules (2025), pp. 140359-140359
Closed Access
Xingli Liu, Chuanhong Ren, Boren Yu, et al.
International Journal of Biological Macromolecules (2025), pp. 140359-140359
Closed Access
Effect of wheat flour particle size on the quality deterioration of quick-frozen dumpling wrappers during freeze-thawed cycles
Lulu Yin, Xinyue Wu, Guolan Qin, et al.
Food Research International (2024) Vol. 195, pp. 114957-114957
Closed Access | Times Cited: 3
Lulu Yin, Xinyue Wu, Guolan Qin, et al.
Food Research International (2024) Vol. 195, pp. 114957-114957
Closed Access | Times Cited: 3
Effect of enzymatic hydrolysis of arabinoxylan on the quality of frozen dough during the subfreezing process
Nannan Zhu, Yu‐Fen Liu, Xing Zhang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 6062-6069
Closed Access | Times Cited: 2
Nannan Zhu, Yu‐Fen Liu, Xing Zhang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 6062-6069
Closed Access | Times Cited: 2
Use of arrowroot (Maranta arundinacea L.) and canna (Canna edulis Ker) for the formulation of products, including baked and confectionery staple goods
Elevina Pérez, Olivier Gibert, Mary Lares, et al.
Elsevier eBooks (2024), pp. 237-250
Closed Access
Elevina Pérez, Olivier Gibert, Mary Lares, et al.
Elsevier eBooks (2024), pp. 237-250
Closed Access
Effects of high‐temperature cooking soybean dregs on the characteristics of non‐fermented dough and the sensory quality of dumpling wrapper
Jingjing Zeng, Haiyan Gao, Jie Zeng, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 2, pp. 831-840
Closed Access
Jingjing Zeng, Haiyan Gao, Jie Zeng, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 2, pp. 831-840
Closed Access
