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 highland barley powders with different peeling rates on the rheological properties of dough and sensory, volatile flavor evaluation of bread
Zong Yao, Shuangqi Tian, Yan Zhang, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Closed Access | Times Cited: 8
Zong Yao, Shuangqi Tian, Yan Zhang, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Closed Access | Times Cited: 8
Showing 8 citing articles:
Effect of highland barley treated with heat–moisture on interactions between gluten and starch granules in dough
Qingdan Bao, Mengyuan Li, Kun Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133254-133254
Closed Access | Times Cited: 6
Qingdan Bao, Mengyuan Li, Kun Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133254-133254
Closed Access | Times Cited: 6
Study of the effect of milling on nutritional and sensory quality and volatile flavor compounds of cooked highland barley rice
Wengang Zhang, Yingliang Yang, Jie Zhang, et al.
LWT (2024) Vol. 198, pp. 115972-115972
Open Access | Times Cited: 5
Wengang Zhang, Yingliang Yang, Jie Zhang, et al.
LWT (2024) Vol. 198, pp. 115972-115972
Open Access | Times Cited: 5
Preparation of bovine liver peptide-flavonoids binary complexes by free radical grafting: Rheological properties, functional effects and spectroscopic studies
Duan Yu-feng, Xue Yang, Ruheng Shen, et al.
Food Chemistry X (2025) Vol. 26, pp. 102355-102355
Open Access
Duan Yu-feng, Xue Yang, Ruheng Shen, et al.
Food Chemistry X (2025) Vol. 26, pp. 102355-102355
Open Access
The impact of supplementation with highland barley in different nutrients on weight loss: The nutrients and function relationship
Fan Xie, Yuting Yan, Xin Gao, et al.
Food Chemistry X (2025), pp. 102417-102417
Open Access
Fan Xie, Yuting Yan, Xin Gao, et al.
Food Chemistry X (2025), pp. 102417-102417
Open Access
Analysis of growth physiological changes and metabolome of highland barley seedlings under cadmium (II) stress
Yingyong Luo, Xian Huang, Ajia Sha, et al.
Environmental Pollution (2025), pp. 125664-125664
Closed Access
Yingyong Luo, Xian Huang, Ajia Sha, et al.
Environmental Pollution (2025), pp. 125664-125664
Closed Access
Highland barley improves lipid metabolism, liver injury, antioxidant capacities and liver functions in high-fat/cholesterol diet mice based on gut microbiota and LC-MS metabonomics
Xiang Li, Yan Du, Zhaoxin Tu, et al.
Food Bioscience (2022) Vol. 50, pp. 102094-102094
Closed Access | Times Cited: 17
Xiang Li, Yan Du, Zhaoxin Tu, et al.
Food Bioscience (2022) Vol. 50, pp. 102094-102094
Closed Access | Times Cited: 17
Baking quality and starch digestibility in whole wheat bread based on protein enrichment strategy: Significance of protein-starch-water interaction in dough
Fangye Zeng, Zhongbo Hu, Yueyue Yang, et al.
Food Bioscience (2024) Vol. 61, pp. 104403-104403
Closed Access
Fangye Zeng, Zhongbo Hu, Yueyue Yang, et al.
Food Bioscience (2024) Vol. 61, pp. 104403-104403
Closed Access
Effects of Layering Milling Technology on Dough Properties of Highland Barley and Bread Qualities
Shuangqi Tian, Jing Lu, Zhang Yan, et al.
Journal of Chemistry (2023) Vol. 2023, pp. 1-9
Open Access
Shuangqi Tian, Jing Lu, Zhang Yan, et al.
Journal of Chemistry (2023) Vol. 2023, pp. 1-9
Open Access
