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:
Comparison of Metabolites and Main Nutritional Components between Uncooked and Cooked Purple Rice
Wenfei Gu, Yuehong Peng, Ruizhi Wang, et al.
Metabolites (2023) Vol. 13, Iss. 9, pp. 1018-1018
Open Access | Times Cited: 6
Wenfei Gu, Yuehong Peng, Ruizhi Wang, et al.
Metabolites (2023) Vol. 13, Iss. 9, pp. 1018-1018
Open Access | Times Cited: 6
Showing 6 citing articles:
Physical and Chemical Properties, Flavor and Organoleptic Characteristics of a Walnut and Purple Rice Fermented Plant Drink
Hongyu Mu, Tianyi Dai, Si Huang, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 400-400
Open Access | Times Cited: 5
Hongyu Mu, Tianyi Dai, Si Huang, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 400-400
Open Access | Times Cited: 5
Advances and Future Prospects of Pigment Deposition in Pigmented Rice
Hong Lang, Xingtian Jia, Bing He, et al.
Plants (2025) Vol. 14, Iss. 6, pp. 963-963
Open Access
Hong Lang, Xingtian Jia, Bing He, et al.
Plants (2025) Vol. 14, Iss. 6, pp. 963-963
Open Access
Effect of roselle and purple rice powder on baking quality and aroma characteristic of bread
Yuyue Qin, Kai Jiang, Jiaying Song, et al.
LWT (2024) Vol. 199, pp. 116134-116134
Open Access | Times Cited: 3
Yuyue Qin, Kai Jiang, Jiaying Song, et al.
LWT (2024) Vol. 199, pp. 116134-116134
Open Access | Times Cited: 3
Biomarkers of the main nutritional components in purple rice during five successive grain filling stages
Qiangqiang Xiong, Yanyao Lu, Wenfei Gu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101528-101528
Open Access | Times Cited: 3
Qiangqiang Xiong, Yanyao Lu, Wenfei Gu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101528-101528
Open Access | Times Cited: 3
Protein structural properties, proteomics and flavor characterization analysis of rice during cooking
Donghao Zhang, Yanpei Cai, Fei Lao, et al.
Food Chemistry (2024) Vol. 465, pp. 142101-142101
Closed Access | Times Cited: 2
Donghao Zhang, Yanpei Cai, Fei Lao, et al.
Food Chemistry (2024) Vol. 465, pp. 142101-142101
Closed Access | Times Cited: 2
In vitro evaluation of antioxidant and antibacterial activities of crude and anthocyanin-rich fraction of Philippine rice wine (tapuy) lees
Edward Kevin B. Bragais, Rui Yu
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 12, pp. 9781-9792
Closed Access | Times Cited: 1
Edward Kevin B. Bragais, Rui Yu
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 12, pp. 9781-9792
Closed Access | Times Cited: 1
