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:
In vitro nutrition properties of whole Tartary buckwheat straight noodles and its amelioration on type 2 diabetic rats
Xiaojiang Wu, Guiming Fu, Ziwen Xu, et al.
Food Bioscience (2021) Vol. 46, pp. 101525-101525
Closed Access | Times Cited: 14
Xiaojiang Wu, Guiming Fu, Ziwen Xu, et al.
Food Bioscience (2021) Vol. 46, pp. 101525-101525
Closed Access | Times Cited: 14
Showing 14 citing articles:
Low glycemic index noodle and pasta: Cereal type, ingredient, and processing
Congli Cui, Yong Wang, Jian Ying, et al.
Food Chemistry (2023) Vol. 431, pp. 137188-137188
Closed Access | Times Cited: 21
Congli Cui, Yong Wang, Jian Ying, et al.
Food Chemistry (2023) Vol. 431, pp. 137188-137188
Closed Access | Times Cited: 21
Impact of Rutin and Other Phenolic Substances on the Digestibility of Buckwheat Grain Metabolites
Ivan Kreft, Mateja Germ, Aleksandra Golob, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 7, pp. 3923-3923
Open Access | Times Cited: 19
Ivan Kreft, Mateja Germ, Aleksandra Golob, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 7, pp. 3923-3923
Open Access | Times Cited: 19
A review of enhancing noodle quality: Fortification with micronutrients and substitution with nutrient‐dense alternative
Fitriyono Ayustaningwarno, Aditya Suryaputra, Gemala Anjani
Journal of Food Science (2025) Vol. 90, Iss. 1
Closed Access
Fitriyono Ayustaningwarno, Aditya Suryaputra, Gemala Anjani
Journal of Food Science (2025) Vol. 90, Iss. 1
Closed Access
Assessment of nutritional and technological features of a cereal-based traditional product: the case of Apulian Taralli
Barbara la Gatta, Mariacinzia Rutigliano, Flavia Dilucia, et al.
Food Bioscience (2025), pp. 106120-106120
Closed Access
Barbara la Gatta, Mariacinzia Rutigliano, Flavia Dilucia, et al.
Food Bioscience (2025), pp. 106120-106120
Closed Access
Study on flavor characterization, bitter perception quantification and abatement measures of Tartary buckwheat noodles
Xianhui Chang, Fuli Li, Congcong Xue, et al.
Food Chemistry X (2025) Vol. 26, pp. 102274-102274
Open Access
Xianhui Chang, Fuli Li, Congcong Xue, et al.
Food Chemistry X (2025) Vol. 26, pp. 102274-102274
Open Access
SUSTAINABLE AND CONTEMPORARY APPROACHES TO EXPLORE THE NUTRITIONAL AND PROCESSING PERSPECTIVES OF BUCKWHEAT: CURRENT EVIDENCE AND PROSPECTS
Zunaira Basharat, Tabussam Tufail, Feng Shao, et al.
Food Bioscience (2025), pp. 106312-106312
Closed Access
Zunaira Basharat, Tabussam Tufail, Feng Shao, et al.
Food Bioscience (2025), pp. 106312-106312
Closed Access
Formation of quadruplex composite network during boiling delayed noodles digestion
Peng Lin, Rongrong Ma, Yaoqi Tian
Food Chemistry (2025), pp. 144173-144173
Closed Access
Peng Lin, Rongrong Ma, Yaoqi Tian
Food Chemistry (2025), pp. 144173-144173
Closed Access
Phenolic composition, antioxidant activity and health benefits of Tartary (Fagopyrum tataricum Gaerth) and common (F. esculentum Moench) buckwheat grains: A review
Balwinder Singh, Somna Oberoi, Amritpal Kaur
Food Chemistry Advances (2024) Vol. 5, pp. 100820-100820
Open Access | Times Cited: 3
Balwinder Singh, Somna Oberoi, Amritpal Kaur
Food Chemistry Advances (2024) Vol. 5, pp. 100820-100820
Open Access | Times Cited: 3
Comparison of Heat and Drought Stress Responses among Twelve Tartary Buckwheat (Fagopyrum tataricum) Varieties
Lauranne Aubert, Muriel Quinet
Plants (2022) Vol. 11, Iss. 11, pp. 1517-1517
Open Access | Times Cited: 14
Lauranne Aubert, Muriel Quinet
Plants (2022) Vol. 11, Iss. 11, pp. 1517-1517
Open Access | Times Cited: 14
Analysis of genotype-by-environment effects on starch content in 281 Tartary buckwheat varieties and evaluation of the physicochemical properties of two elite varieties
Siyu Hou, Jiwan Han, Yihan Men, et al.
LWT (2024) Vol. 197, pp. 115866-115866
Open Access | Times Cited: 2
Siyu Hou, Jiwan Han, Yihan Men, et al.
LWT (2024) Vol. 197, pp. 115866-115866
Open Access | Times Cited: 2
Amaranth and buckwheat grains: Nutritional profile, development of functional foods, their pre-clinical cum clinical aspects and enrichment in feed
Harsh Kumar, Shivani Guleria, Neetika Kimta, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100836-100836
Open Access | Times Cited: 2
Harsh Kumar, Shivani Guleria, Neetika Kimta, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100836-100836
Open Access | Times Cited: 2
The regularity of heat-induced free radicals generation and transition of camellia oil
Jianmei Yang, Likang Qin, Yong Zhu, et al.
Food Research International (2022) Vol. 157, pp. 111295-111295
Closed Access | Times Cited: 11
Jianmei Yang, Likang Qin, Yong Zhu, et al.
Food Research International (2022) Vol. 157, pp. 111295-111295
Closed Access | Times Cited: 11
Phytochemistry, Bioactivities of Metabolites, and Traditional Uses of Fagopyrum tataricum
Ivan Kreft, Mateja Germ, Aleksandra Golob, et al.
Molecules (2022) Vol. 27, Iss. 20, pp. 7101-7101
Open Access | Times Cited: 9
Ivan Kreft, Mateja Germ, Aleksandra Golob, et al.
Molecules (2022) Vol. 27, Iss. 20, pp. 7101-7101
Open Access | Times Cited: 9
Some species of the genus Fagopyrum: chemical composition, pharmacological effects, prospects of use
Alexander Vladimirovich Mitishev, Anastasia Sergeevna Fednina, Evgeniy Evgenievich Kurdyukov, et al.
chemistry of plant raw material (2024), Iss. 1, pp. 31-56
Open Access
Alexander Vladimirovich Mitishev, Anastasia Sergeevna Fednina, Evgeniy Evgenievich Kurdyukov, et al.
chemistry of plant raw material (2024), Iss. 1, pp. 31-56
Open Access
