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:
Physicochemical and Antioxidative Properties of Pigmented Barley Cultivars Processed by Germination and Roasting
Soo-Ji Kang, Na-Gyeong Koo, Min-Ju Park, et al.
Journal of the Korean Society of Food Science and Nutrition (2023) Vol. 52, Iss. 2, pp. 186-192
Open Access | Times Cited: 6
Soo-Ji Kang, Na-Gyeong Koo, Min-Ju Park, et al.
Journal of the Korean Society of Food Science and Nutrition (2023) Vol. 52, Iss. 2, pp. 186-192
Open Access | Times Cited: 6
Showing 6 citing articles:
Effects of Barley (Hordeum vulgare L.) on Antioxidant Activities of Maillard Reaction Products and Consumer Acceptance of Barley Nurungji, Traditional Korean Snack
Yerim Jeong, Il Sook Choi
Foods (2025) Vol. 14, Iss. 4, pp. 655-655
Open Access
Yerim Jeong, Il Sook Choi
Foods (2025) Vol. 14, Iss. 4, pp. 655-655
Open Access
Anti-Inflammatory Effects of Barley Sprout Fermented by Lactic Acid Bacteria in RAW264.7 Macrophages and Caco-2 Cells
Sang‐Hyun Kim, Youn Young Shim, Young Jun Kim, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1781-1781
Open Access | Times Cited: 3
Sang‐Hyun Kim, Youn Young Shim, Young Jun Kim, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1781-1781
Open Access | Times Cited: 3
Lactic acid bacteria-malted vinegar: fermentation characteristics and anti-hyperlipidemic effect
So-Won Jang, Hyeon Hwa Oh, Kyung Eun Moon, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 6, pp. 1425-1436
Closed Access | Times Cited: 2
So-Won Jang, Hyeon Hwa Oh, Kyung Eun Moon, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 6, pp. 1425-1436
Closed Access | Times Cited: 2
Exploring the dynamics of bioactive metabolites changes in barley grains (Hordeum vulgare L.) during roasting: Insights from UPLC-QqQ-MS/MS analysis combined to chemometrics
Eman Shawky, Samar M. Bassam, Hanan S. Marzouk, et al.
Food Research International (2024) Vol. 178, pp. 113961-113961
Closed Access | Times Cited: 2
Eman Shawky, Samar M. Bassam, Hanan S. Marzouk, et al.
Food Research International (2024) Vol. 178, pp. 113961-113961
Closed Access | Times Cited: 2
Fermentation characteristics and anti-hypolipidemic effect of barley wine from co-fermentation with yeast and lactic acid bacteria
So-Won Jang, Hyeon Hwa Oh, Do‐Youn Jeong, et al.
Food Science and Biotechnology (2024) Vol. 34, Iss. 4, pp. 981-989
Closed Access
So-Won Jang, Hyeon Hwa Oh, Do‐Youn Jeong, et al.
Food Science and Biotechnology (2024) Vol. 34, Iss. 4, pp. 981-989
Closed Access
Antioxidant, digestive enzyme activity, and anti-inflammatory effect of plant mixture including Scutellaria baicalensis
S. S. Lee, Mi Ja Chung
Deleted Journal (2024) Vol. 31, Iss. 6, pp. 1043-1056
Closed Access
S. S. Lee, Mi Ja Chung
Deleted Journal (2024) Vol. 31, Iss. 6, pp. 1043-1056
Closed Access
