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:
Individual or mixing extrusion of Tartary buckwheat and adzuki bean: Effect on quality properties and starch digestibility of instant powder
Zhuo Zhang, Yongqiang Liang, Liang Zou, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 4
Zhuo Zhang, Yongqiang Liang, Liang Zou, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 4
Showing 4 citing articles:
Instant quinoa powder: Effect of enzymatic hydrolysis and extrusion on its physicochemical and rheological properties
Marta Guerrero Muñoz, Remigio Yamid Pismag, Jesus Bravo, et al.
NFS Journal (2025), pp. 100220-100220
Open Access
Marta Guerrero Muñoz, Remigio Yamid Pismag, Jesus Bravo, et al.
NFS Journal (2025), pp. 100220-100220
Open Access
Effects of enzymatic hydrolysis technology on the physicochemical properties and biological activities of American ginseng beverages
Shengyuan Guo, Yichen Hu, Chaofan Zhao, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 5, pp. 3674-3687
Open Access | Times Cited: 3
Shengyuan Guo, Yichen Hu, Chaofan Zhao, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 5, pp. 3674-3687
Open Access | Times Cited: 3
Research Progress on the Physicochemical Properties of Starch-Based Foods by Extrusion Processing
Chao Qiu, Han Hu, Bing‐Huei Chen, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3677-3677
Open Access | Times Cited: 3
Chao Qiu, Han Hu, Bing‐Huei Chen, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3677-3677
Open Access | Times Cited: 3
Effects of different adzuki bean flour additions on structural and functional characteristics of extruded buckwheat noodles
Chaofan Zhao, Jiankang Zhou, Zhuo Zhang, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Chaofan Zhao, Jiankang Zhou, Zhuo Zhang, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
The role of non-starch constituents in the extrusion processing of slow-digesting starch diets: A review
Aiquan Jiao, Shiming Zhou, Yueyue Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 136060-136060
Closed Access
Aiquan Jiao, Shiming Zhou, Yueyue Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 136060-136060
Closed Access
