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:
Effects of Lycium barbarum on gluten structure, in vitro starch digestibility, and compound noodle quality
Fei Hu, Jin-Yu Li, Peng-Ren Zou, et al.
Food Bioscience (2023) Vol. 54, pp. 102915-102915
Closed Access | Times Cited: 14
Fei Hu, Jin-Yu Li, Peng-Ren Zou, et al.
Food Bioscience (2023) Vol. 54, pp. 102915-102915
Closed Access | Times Cited: 14
Showing 14 citing articles:
Exploring Phytochemicals and Their Pharmacological Applications from Ethnomedicinal Plants: A Focus on Lycium barbarum, Solanacea
B.B. BAIMAKHANOVA, А.К. САДАНОВ, Andrey Bogoyavlenskiy, et al.
Heliyon (2025) Vol. 11, Iss. 2, pp. e41782-e41782
Open Access | Times Cited: 1
B.B. BAIMAKHANOVA, А.К. САДАНОВ, Andrey Bogoyavlenskiy, et al.
Heliyon (2025) Vol. 11, Iss. 2, pp. e41782-e41782
Open Access | Times Cited: 1
Effects of hydrocolloids on the structure and physicochemical properties of triticale starch during fermentation
Yueyue Yang, Qi Zhang, Yexun Weng, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137327-137327
Closed Access | Times Cited: 4
Yueyue Yang, Qi Zhang, Yexun Weng, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137327-137327
Closed Access | Times Cited: 4
Effect of phytochemicals from grape seed on the improvement of noodle quality and the structure of wheat gluten
Ya‐Fang Shang, Tong Jiang, Yiwei Liu, et al.
LWT (2025) Vol. 218, pp. 117482-117482
Open Access
Ya‐Fang Shang, Tong Jiang, Yiwei Liu, et al.
LWT (2025) Vol. 218, pp. 117482-117482
Open Access
Effect of Polygonatum cyrtonema Hua polysaccharides on gluten structure, in vitro digestion and shelf-life of fresh wet noodle
Siqing Xiong, Pengcheng Tao, Yuanguo Yu, et al.
International Journal of Biological Macromolecules (2024), pp. 135475-135475
Closed Access | Times Cited: 3
Siqing Xiong, Pengcheng Tao, Yuanguo Yu, et al.
International Journal of Biological Macromolecules (2024), pp. 135475-135475
Closed Access | Times Cited: 3
Investigating the effect of different contents of Mung beans on the structure and function of extruded Buckwheat noodles
Jiankang Zhou, Zhuo Zhang, Jiawei Qiao, et al.
Applied Food Research (2024), pp. 100501-100501
Open Access | Times Cited: 2
Jiankang Zhou, Zhuo Zhang, Jiawei Qiao, et al.
Applied Food Research (2024), pp. 100501-100501
Open Access | Times Cited: 2
Effect of oxidized starch on the storage stability of frozen raw noodles: Water distribution, protein structure, and quality attributes
Lili Hou, Ziyang Jia, Kaifeng Zhao, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 4148-4161
Closed Access | Times Cited: 1
Lili Hou, Ziyang Jia, Kaifeng Zhao, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 4148-4161
Closed Access | Times Cited: 1
Lycium barbarum pulp addition improves the dough properties and gluten protein structure
Fei Hu, Yuzhu Song, Jin-Yu Li, et al.
Food Chemistry X (2024) Vol. 23, pp. 101773-101773
Open Access | Times Cited: 1
Fei Hu, Yuzhu Song, Jin-Yu Li, et al.
Food Chemistry X (2024) Vol. 23, pp. 101773-101773
Open Access | Times Cited: 1
Physicochemical, Quality and Flavor Characteristics of Starch Noodles with Auricularia cornea var. Li. Powder
Yang Gao, Xinzhen Zhang, Ran Wang, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1185-1185
Open Access
Yang Gao, Xinzhen Zhang, Ran Wang, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1185-1185
Open Access
Study on the impact of chitin derivatives on the quality of pre-cooked wet alkaline noodles and antioxidant browning
Yuan Mei, Chengyun Gan, Fangjiao Chen, et al.
LWT (2024) Vol. 204, pp. 116440-116440
Open Access
Yuan Mei, Chengyun Gan, Fangjiao Chen, et al.
LWT (2024) Vol. 204, pp. 116440-116440
Open Access
Effects of acetylated distarch phosphate on the physicochemical characteristics and stability of the oyster sauce system
Xiao Li, Feixue Zou, Xuemin Kang, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Xiao Li, Feixue Zou, Xuemin Kang, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
The application of monoglycerides to improve the quality of fresh noodles: Discerning the roles of acyl chain length and dispersity
Zehua Zhang, Yiyuan Zou, Zhiling Tang, et al.
Food Chemistry (2024) Vol. 465, pp. 142144-142144
Closed Access
Zehua Zhang, Yiyuan Zou, Zhiling Tang, et al.
Food Chemistry (2024) Vol. 465, pp. 142144-142144
Closed Access
Lycium barbarum Polysaccharide Alleviates Amyloid‐β‐Induced Toxicity in the Caenorhabditis elegans Model
Lu An, Wenbo Wang, Jihao Chu, et al.
Food Frontiers (2024)
Open Access
Lu An, Wenbo Wang, Jihao Chu, et al.
Food Frontiers (2024)
Open Access
Effect of Yam Flour Modified with Plasma-Activated Water Combined with Extrusion Treatment on the Quality of Chinese Noodles
Miaomiao Shi, Yirui Chen, Xiaopei Zhu, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 77-77
Open Access
Miaomiao Shi, Yirui Chen, Xiaopei Zhu, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 77-77
Open Access
Effect of Oxidised Starch on the Storage Stability of Frozen Raw Noodles: Water Distribution, Protein Structure, and Quality Attributes
Lili Hou, Ziyang Jia, Kaifeng Zhao, et al.
(2023)
Closed Access
Lili Hou, Ziyang Jia, Kaifeng Zhao, et al.
(2023)
Closed Access
