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:
Micronization Effects on Structural, Functional, and Antioxidant Properties of Wheat Bran
Sitong Lai, Zhenjia Chen, Yanqing Zhang, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 98-98
Open Access | Times Cited: 15
Sitong Lai, Zhenjia Chen, Yanqing Zhang, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 98-98
Open Access | Times Cited: 15
Showing 15 citing articles:
Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review
Wendy Sztupecki, Larbi Rhazi, Flore Dépeint, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2693-2693
Open Access | Times Cited: 23
Wendy Sztupecki, Larbi Rhazi, Flore Dépeint, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2693-2693
Open Access | Times Cited: 23
Heat-induced aggregation behavior of wheat gluten after adding citrus pectin with different esterification degree
Wanlu Shi, Jinfeng Chen, Yanli Cui, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109420-109420
Closed Access | Times Cited: 12
Wanlu Shi, Jinfeng Chen, Yanli Cui, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109420-109420
Closed Access | Times Cited: 12
The Latest Innovations in Wheat Flour Milling: A Review
Dariusz Dziki
Agricultural Engineering/Inżynieria Rolnicza (2023) Vol. 27, Iss. 1, pp. 147-162
Open Access | Times Cited: 8
Dariusz Dziki
Agricultural Engineering/Inżynieria Rolnicza (2023) Vol. 27, Iss. 1, pp. 147-162
Open Access | Times Cited: 8
Wet refining: A novel approach for modification of wheat bran fiber
Praveen Saini, Akhouri Sanjay Kumar Sinha, K. Prasad
Innovative Food Science & Emerging Technologies (2023) Vol. 90, pp. 103508-103508
Closed Access | Times Cited: 8
Praveen Saini, Akhouri Sanjay Kumar Sinha, K. Prasad
Innovative Food Science & Emerging Technologies (2023) Vol. 90, pp. 103508-103508
Closed Access | Times Cited: 8
Fermentation of millet bran with Bacillus natto : enhancement of bioactivity levels and the bioactivity of bran extract
Shimei Zhang, An Wang, Zhaoxin Lu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 6196-6207
Closed Access | Times Cited: 2
Shimei Zhang, An Wang, Zhaoxin Lu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 6196-6207
Closed Access | Times Cited: 2
Effects of Particle Size Distribution on the Physicochemical, Functional, and Structural Properties of Alfalfa Leaf Powder
Sitong Lai, Qingliang Cui, Yuanlin Sun, et al.
Agriculture (2024) Vol. 14, Iss. 4, pp. 634-634
Open Access | Times Cited: 2
Sitong Lai, Qingliang Cui, Yuanlin Sun, et al.
Agriculture (2024) Vol. 14, Iss. 4, pp. 634-634
Open Access | Times Cited: 2
Effects of airflow superfine pulverization on the structure, functional properties, and flavor quality of wheat bran
Ying Mao, Yinghui Zhang, Tiantian Li, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 14, pp. 8655-8669
Closed Access | Times Cited: 2
Ying Mao, Yinghui Zhang, Tiantian Li, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 14, pp. 8655-8669
Closed Access | Times Cited: 2
Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties
Paola Conte, Maria Paciulli, Marina Mefleh, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 9, pp. 2363-2373
Closed Access | Times Cited: 1
Paola Conte, Maria Paciulli, Marina Mefleh, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 9, pp. 2363-2373
Closed Access | Times Cited: 1
Particle Size as an Indicator of Wheat Flour Quality: A Review
Dariusz Dziki, Anna Krajewska, Pavol Findura
Processes (2024) Vol. 12, Iss. 11, pp. 2480-2480
Open Access | Times Cited: 1
Dariusz Dziki, Anna Krajewska, Pavol Findura
Processes (2024) Vol. 12, Iss. 11, pp. 2480-2480
Open Access | Times Cited: 1
Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough
Han Hu, Xiangyu Zhou, Yuxin Zhang, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 398-398
Open Access | Times Cited: 4
Han Hu, Xiangyu Zhou, Yuxin Zhang, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 398-398
Open Access | Times Cited: 4
Preparation and properties of oriented and hydrophobic aerogels from corn stover
Yaru Li, Xianghong Li, Liu Ai, et al.
Industrial Crops and Products (2023) Vol. 205, pp. 117414-117414
Closed Access | Times Cited: 4
Yaru Li, Xianghong Li, Liu Ai, et al.
Industrial Crops and Products (2023) Vol. 205, pp. 117414-117414
Closed Access | Times Cited: 4
Characterising the effect of commercial wheat grain milling methods on wheat bran characteristics
Praveen Saini, Akhouri Sanjay Kumar Sinha, K. Prasad
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6398-6408
Closed Access
Praveen Saini, Akhouri Sanjay Kumar Sinha, K. Prasad
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6398-6408
Closed Access
Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: physicochemical properties, mixed flour quality, steamed bread quality, and flavor
Liu Anqi, Haiqin Li, Wentao Xu, et al.
LWT (2024) Vol. 213, pp. 117049-117049
Open Access
Liu Anqi, Haiqin Li, Wentao Xu, et al.
LWT (2024) Vol. 213, pp. 117049-117049
Open Access
Effect of induced electric field treatment on structural and physicochemical properties of wheat bran to enhance soluble dietary fiber content
Shaoshuang Qin, Ming Li, Yulu Yang, et al.
Food Research International (2024) Vol. 201, pp. 115618-115618
Closed Access
Shaoshuang Qin, Ming Li, Yulu Yang, et al.
Food Research International (2024) Vol. 201, pp. 115618-115618
Closed Access
FEATURES OF THE GRAIN MICRONIZATION PROCESS
Yurii Polievoda, Viktor Revva, Ihor Tverdokhlib
Vibrations in engineering and technology (2023), Iss. 1 (108), pp. 92-98
Open Access | Times Cited: 1
Yurii Polievoda, Viktor Revva, Ihor Tverdokhlib
Vibrations in engineering and technology (2023), Iss. 1 (108), pp. 92-98
Open Access | Times Cited: 1
