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:
Correlation of steam explosion severity with morphological and physicochemical characterization of soybean meal
Qinghua Zeng, Feng Kong, Yue Li, et al.
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 5
Qinghua Zeng, Feng Kong, Yue Li, et al.
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 5
Showing 5 citing articles:
Sustainable Cultivation of Discipline Competition Programs for Innovation and Entrepreneurship Education: An Example of the Food Science and Engineering Major
Xiaoqi Kong, Qinghua Zeng, Xingfeng Guo, et al.
Sustainability (2024) Vol. 16, Iss. 14, pp. 5846-5846
Open Access | Times Cited: 4
Xiaoqi Kong, Qinghua Zeng, Xingfeng Guo, et al.
Sustainability (2024) Vol. 16, Iss. 14, pp. 5846-5846
Open Access | Times Cited: 4
Preparing Ganoderma lucidum slices by improved steam explosion enhances their apparent, functional and structural properties
Chenhuai Xu, Yue Li, Xinru Qiu, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103835-103835
Closed Access | Times Cited: 2
Chenhuai Xu, Yue Li, Xinru Qiu, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103835-103835
Closed Access | Times Cited: 2
Modification of Tartary buckwheat flour via steam explosion and the quality characteristics of corresponding gluten-free whole-grain cookies
Feng Kong, Yue Li, Xinru Qiu, et al.
LWT (2024) Vol. 213, pp. 117066-117066
Open Access | Times Cited: 2
Feng Kong, Yue Li, Xinru Qiu, et al.
LWT (2024) Vol. 213, pp. 117066-117066
Open Access | Times Cited: 2
Steam explosion technology as a tool to alter the physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium) bran
Radhika Bharathi, Siri Grandal, Bjørge Westereng, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 93, pp. 103627-103627
Open Access | Times Cited: 1
Radhika Bharathi, Siri Grandal, Bjørge Westereng, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 93, pp. 103627-103627
Open Access | Times Cited: 1
Pectin from steam explosion-treated citrus peel exhibits good emulsion properties and bioavailability-promoting effect in vitro of nobiletin
Xiaohan Yang, Xiaohan Liu, Shaojie Zhao, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134758-134758
Closed Access | Times Cited: 1
Xiaohan Yang, Xiaohan Liu, Shaojie Zhao, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134758-134758
Closed Access | Times Cited: 1
