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:
Enzyme inactivation induced by thermal stabilization in highland barley and impact on lipid oxidation and aroma profiles
Qianna Zheng, Zheng Wang, Feiyang Xiong, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 11
Qianna Zheng, Zheng Wang, Feiyang Xiong, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 11
Showing 11 citing articles:
The formation mechanism, analysis strategies and regulation measures of cereal aroma: A review
Yao Feng, Hongwei Cao, Hongdong Song, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104452-104452
Closed Access | Times Cited: 10
Yao Feng, Hongwei Cao, Hongdong Song, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104452-104452
Closed Access | Times Cited: 10
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: 6
Wengang Zhang, Yingliang Yang, Jie Zhang, et al.
LWT (2024) Vol. 198, pp. 115972-115972
Open Access | Times Cited: 6
Effect of cooking methods on volatile compounds and texture properties in maize porridge
Shihao Wang, Kaixuan Chen, Ailing Tian, et al.
Food Chemistry X (2024) Vol. 22, pp. 101515-101515
Open Access | Times Cited: 4
Shihao Wang, Kaixuan Chen, Ailing Tian, et al.
Food Chemistry X (2024) Vol. 22, pp. 101515-101515
Open Access | Times Cited: 4
Effect of cooking methods on volatile compounds and texture properties in millet porridge
Xinyang Liu, Shihao Wang, Meifan Pan, et al.
Food Chemistry X (2024) Vol. 23, pp. 101652-101652
Open Access | Times Cited: 4
Xinyang Liu, Shihao Wang, Meifan Pan, et al.
Food Chemistry X (2024) Vol. 23, pp. 101652-101652
Open Access | Times Cited: 4
Thermal Treatments Affect the Color, Water Activity, and Fatty Acid Profile of Cachichín Seed (Oecopetalum mexicanum)
Alejandro Esli Hernández-Mora, Fernando Carlos Gómez-Meriño, Marisol Castillo Morales, et al.
(2025), pp. 28-28
Open Access
Alejandro Esli Hernández-Mora, Fernando Carlos Gómez-Meriño, Marisol Castillo Morales, et al.
(2025), pp. 28-28
Open Access
Characterizing the mono- and triacylglycerol lipase (MAGL and TAGL) genes from pearl millet (Pennisetum glaucum L.) and elucidating their dynamics with biochemical traits linked with rancidity
Ranjeet Ranjan Kumar, Prashanth Babu H, Kangkan Pandit, et al.
Planta (2025) Vol. 261, Iss. 3
Closed Access
Ranjeet Ranjan Kumar, Prashanth Babu H, Kangkan Pandit, et al.
Planta (2025) Vol. 261, Iss. 3
Closed Access
Unlocking the potential of Selenium (Se) bio-fortification and optimal food processing of barely grains on the alleviation of Se-deficiency in highland diets
Mo Li, Shiyue Zhou, Chenni Zhou, et al.
Journal of Food Composition and Analysis (2025), pp. 107436-107436
Closed Access
Mo Li, Shiyue Zhou, Chenni Zhou, et al.
Journal of Food Composition and Analysis (2025), pp. 107436-107436
Closed Access
Influence of 10 MeV electron beam irradiation on the lipid stability of oat and barley during storage
Yue Tang, Lei Xu, Zhiyang Yu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100904-100904
Open Access | Times Cited: 8
Yue Tang, Lei Xu, Zhiyang Yu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100904-100904
Open Access | Times Cited: 8
Study on the Changes in Volatile Flavor Compounds in Whole Highland Barley Flour during Accelerated Storage after Different Processing Methods
Wengang Zhang, Xijuan Yang, Jie Zhang, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2137-2137
Open Access | Times Cited: 7
Wengang Zhang, Xijuan Yang, Jie Zhang, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2137-2137
Open Access | Times Cited: 7
Advances in the Application of Infrared in Food Processing for Improved Food Quality and Microbial Inactivation
Christian Anumudu, Helen Onyeaka, Chiemerie Theresa Ekwueme, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4001-4001
Open Access | Times Cited: 1
Christian Anumudu, Helen Onyeaka, Chiemerie Theresa Ekwueme, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4001-4001
Open Access | Times Cited: 1
Chemistry of infrared processing
Hitesh Jethani, Umesh H. Hebbar
Elsevier eBooks (2024), pp. 35-51
Closed Access
Hitesh Jethani, Umesh H. Hebbar
Elsevier eBooks (2024), pp. 35-51
Closed Access
