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OpenAlex Citation Counts

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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:

Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure
Hongwei Cao, Rulian Sun, Yu Liu, et al.
Food Chemistry X (2022) Vol. 14, pp. 100347-100347
Open Access | Times Cited: 19

Showing 19 citing articles:

Research Progress of Quinoa Seeds (Chenopodium quinoa Wild.): Nutritional Components, Technological Treatment, and Application
Hongyan Mu, Sophia Jun Xue, Qingrui Sun, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 2087-2087
Open Access | Times Cited: 26
Biological self-assembled hyphae/starch porous carbon composites for removal of organic pollutants from water
Bolun Zhang, Yiping Jin, Xiaohan Huang, et al.
Chemical Engineering Journal (2022) Vol. 450, pp. 138264-138264
Closed Access | Times Cited: 31
Factors and modification techniques enhancing starch gel structure and their applications in foods:A review
Yongqiang Gong, Shuzhi Xiao, Zihan Yao, et al.
Food Chemistry X (2024) Vol. 24, pp. 102045-102045
Open Access | Times Cited: 7
The extension of vacuum microwave drying time improved the physicochemical properties, in vitro digestibility and antioxidant activity of brown rice flour
Zihan Shao, Yu Song, Ying Hong, et al.
LWT (2023) Vol. 184, pp. 115023-115023
Open Access | Times Cited: 14
Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours
Ainhoa Vicente, Marina Villanueva, Pedro A. Caballero, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1421-1421
Open Access | Times Cited: 12
Analysis of key enzyme activity and aroma volatile compounds in microwave-irradiated quinoa during storage
Hongwei Cao, Jinzhe Han, Rulian Sun, et al.
Journal of Cereal Science (2024) Vol. 116, pp. 103857-103857
Closed Access | Times Cited: 4
Sugar boiling pre-treatment improves radio frequency explosion puffing quality on modifying the physicochemical and functional properties of purple sweet potato flour
Chao Mao, Yu-Rui Chen, Pengfei Ye, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139543-139543
Closed Access
Effect of ultrasound assisted novel and conventional frying on Maillard reaction products and quality of jackfruit chips
Karthimol Anilkumar, A.D. Srikanth Tangirala, Vincent Hema, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Effects of milling on texture and in vitro starch digestibility of oat rice
Meng Shen, Kai Huang, Xiao Guan, et al.
Food Chemistry X (2023) Vol. 19, pp. 100783-100783
Open Access | Times Cited: 7
Refining quinoa storage stability through microwave-induced structural alterations and activity suppression of key enzymes
Hongwei Cao, Xiaowei Dong, Chong Wang, et al.
Food Chemistry (2024) Vol. 446, pp. 138786-138786
Closed Access | Times Cited: 2
Kodo millet: Technological impact and nutritional benefits for value‐addition in food products
Deep Shikha, Yogesh Kumar, Vijay Singh Sharanagat, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 6
Closed Access | Times Cited: 2
Effects of Different Extraction Methods on the Gelatinization and Retrogradation Properties of Highland Barley Starch
Mengzi Nie, Chunhong Piao, Jiaxin Li, et al.
Molecules (2022) Vol. 27, Iss. 19, pp. 6524-6524
Open Access | Times Cited: 9
Physicochemical properties and structure of buckwheat flour modified by steam-treatment
Bowen Yang, Jiake Wang, Tongliang Yang, et al.
International Journal of Food Engineering (2023) Vol. 19, Iss. 3-4, pp. 113-120
Closed Access | Times Cited: 4
Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review
Naveed Mahmood, Bertrand Muhoza, Anjineyulu Kothakot, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 4
Effect of Chinese bayberry residue on quality of Chinese quinoa (Chenopodium quinoa Willd.) Rice wine
Jian Ma, Wuyang Huang, Yanhong Ma, et al.
Food Chemistry X (2024) Vol. 23, pp. 101584-101584
Open Access | Times Cited: 1
The role of microwave absorption capacity and water mobility in the microwave treatment of grain vs. flour: Impact on the treated flour characteristics
Ainhoa Vicente, Marina Villanueva, J. M. Muñoz, et al.
Food Hydrocolloids (2024), pp. 110680-110680
Open Access
Improving Technological Properties of Food Grain Through the Use of Modern Technologies: Scoping Review
Л.Ч. Бурак, Александр Николаевич Сапач
Health Food & Biotechnology (2024) Vol. 6, Iss. 1
Open Access
Effects of microwave vacuum drying on drying characteristics, quality attributes and starch structure of germinated brown rice
Haihui Zhu, Chenghai Liu, Chunmei Bai, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137153-137153
Closed Access
Recent advances in the impact of novel thermal technologies on gluten-free grain starches: Structures, techno-functional properties, and food applications
Dongsheng Hu, Gaoji Yang, Liu‐Min Fan, et al.
Food Hydrocolloids (2024) Vol. 162, pp. 110961-110961
Closed Access
Microwave Treatment
Kao Wu, Zekun Xu
(2023), pp. 145-167
Closed Access
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