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:
Role of xanthan gum in wheat‐highland barley dough and noodle quality
Jingwen Xu, Lu Liu, Xianghe Li, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 12
Open Access | Times Cited: 4
Jingwen Xu, Lu Liu, Xianghe Li, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 12
Open Access | Times Cited: 4
Showing 4 citing articles:
Performance comparison between different hydrocolloids to improve properties of dough and noodles made from maize-based composite dough
Yuan Jiang, Sihan Cheng, Jianping He, et al.
Food Chemistry X (2025) Vol. 27, pp. 102361-102361
Open Access
Yuan Jiang, Sihan Cheng, Jianping He, et al.
Food Chemistry X (2025) Vol. 27, pp. 102361-102361
Open Access
Effect of thermal treatment on structural and physicochemical properties and in vitro starch and protein digestibility of whole grain highland barley
Yaxuan Ai, Jialiang Shi, Yong Zhao, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Yaxuan Ai, Jialiang Shi, Yong Zhao, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Quality enhancement of sweet potato puree oat mixed‐grain noodles based on curdlan: recommended addition level and mechanism
Xinyu Wei, Guangyue Ren, Xu Duan, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4892-4906
Closed Access | Times Cited: 1
Xinyu Wei, Guangyue Ren, Xu Duan, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4892-4906
Closed Access | Times Cited: 1
Understanding the nutritional, structural, and physicochemical properties and in vitro digestibility of thermally-treated whole grain highland barley
Jingwen Xu, Yaxuan Ai, Yong Zhao
Research Square (Research Square) (2023)
Open Access
Jingwen Xu, Yaxuan Ai, Yong Zhao
Research Square (Research Square) (2023)
Open Access
