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:
Effect of a polyphenol molecular size on the gluten proteins – polyphenols interactions studied with FT-Raman spectroscopy
Magdalena Krekora, Agnieszka Nawrocka
Food Biophysics (2022) Vol. 17, Iss. 4, pp. 535-544
Closed Access | Times Cited: 8
Magdalena Krekora, Agnieszka Nawrocka
Food Biophysics (2022) Vol. 17, Iss. 4, pp. 535-544
Closed Access | Times Cited: 8
Showing 8 citing articles:
Preparation, structural changes and functional properties of the covalent complexes of almond protein and phloretin
Yongsong Zhang, Na Xia, Zhenzhen Ding, et al.
International Journal of Biological Macromolecules (2025), pp. 139322-139322
Closed Access
Yongsong Zhang, Na Xia, Zhenzhen Ding, et al.
International Journal of Biological Macromolecules (2025), pp. 139322-139322
Closed Access
Explore the Interaction between Ellagic Acid and Zein Using Multi-Spectroscopy Analysis and Molecular Docking
Shunan Zhao, Yong Deng, Tianyi Yan, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2764-2764
Open Access | Times Cited: 12
Shunan Zhao, Yong Deng, Tianyi Yan, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2764-2764
Open Access | Times Cited: 12
A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception
Nazarena Cela, Nicola Condelli, Giuseppe Perretti, et al.
Beverages (2023) Vol. 9, Iss. 1, pp. 18-18
Open Access | Times Cited: 6
Nazarena Cela, Nicola Condelli, Giuseppe Perretti, et al.
Beverages (2023) Vol. 9, Iss. 1, pp. 18-18
Open Access | Times Cited: 6
Influence of TiO2 and ZnO Nanoparticles on α-Synuclein and β-Amyloid Aggregation and Formation of Protein Fibrils
Nora Slekiene, Valentinas Snitka, Ingrida Bružaitė, et al.
Materials (2022) Vol. 15, Iss. 21, pp. 7664-7664
Open Access | Times Cited: 9
Nora Slekiene, Valentinas Snitka, Ingrida Bružaitė, et al.
Materials (2022) Vol. 15, Iss. 21, pp. 7664-7664
Open Access | Times Cited: 9
Effect of gluten protein levels on physicochemical and fermentation properties of corn dough
Dongdong Xie, Xing Li, Xinhao Li, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 189-196
Closed Access | Times Cited: 2
Dongdong Xie, Xing Li, Xinhao Li, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 189-196
Closed Access | Times Cited: 2
Impact of Corn, Bean, and Semolina Flour Blends and Processing Methods on the Physical Properties and Antioxidant Activity of Instant Noodles
Diana Aviles-Simental, José Alberto Gallegos‐Infante, Nuria Elizabeth Rocha‐Guzmán, et al.
Physchem (2024) Vol. 4, Iss. 3, pp. 356-368
Open Access
Diana Aviles-Simental, José Alberto Gallegos‐Infante, Nuria Elizabeth Rocha‐Guzmán, et al.
Physchem (2024) Vol. 4, Iss. 3, pp. 356-368
Open Access
Exploring the effect of sinapic acid on the structure, aggregation behavior and molecular interactions of gluten and its components
Fan Feng, Yunxiang Ma, Jin Wang, et al.
Food Hydrocolloids (2024), pp. 110883-110883
Closed Access
Fan Feng, Yunxiang Ma, Jin Wang, et al.
Food Hydrocolloids (2024), pp. 110883-110883
Closed Access
Development of Functional Bread: Exploring the Nutritional, Bioactive and Microbial Potential of Carob (Ceratonia siliqua L.) Pulp Powder
Jana Zahorec, Dragana Šoronja–Simović, Jovana Petrović, et al.
Processes (2024) Vol. 12, Iss. 12, pp. 2882-2882
Open Access
Jana Zahorec, Dragana Šoronja–Simović, Jovana Petrović, et al.
Processes (2024) Vol. 12, Iss. 12, pp. 2882-2882
Open Access
