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:
Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat food
Lei Zhang, Qifan Meng, Guohua Zhao, et al.
Food Chemistry X (2023) Vol. 19, pp. 100845-100845
Open Access | Times Cited: 7
Lei Zhang, Qifan Meng, Guohua Zhao, et al.
Food Chemistry X (2023) Vol. 19, pp. 100845-100845
Open Access | Times Cited: 7
Showing 7 citing articles:
Phosphorus adsorption by calcium chloride-modified buckwheat hulls biochar and the potential application as a fertilizer
Feng Pan, Hong Wei, Yulong Huang, et al.
Journal of Cleaner Production (2024) Vol. 444, pp. 141233-141233
Closed Access | Times Cited: 25
Feng Pan, Hong Wei, Yulong Huang, et al.
Journal of Cleaner Production (2024) Vol. 444, pp. 141233-141233
Closed Access | Times Cited: 25
Effects of dry and wet ball milling on physicochemical properties of foxtail millet
Kai Wang, Changyu Zhang, Wei Zhao, et al.
Food Chemistry (2025), pp. 143916-143916
Closed Access
Kai Wang, Changyu Zhang, Wei Zhao, et al.
Food Chemistry (2025), pp. 143916-143916
Closed Access
Microbial community and organic compounds composition analysis and the edible security of common buckwheat fermented via Kombucha consortium
Majida Al‐Wraikat, Mohamed Aamer Abubaker, Yingli Liu, et al.
Food Chemistry Molecular Sciences (2025) Vol. 10, pp. 100247-100247
Open Access
Majida Al‐Wraikat, Mohamed Aamer Abubaker, Yingli Liu, et al.
Food Chemistry Molecular Sciences (2025) Vol. 10, pp. 100247-100247
Open Access
Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains
Agata Wojciechowicz-Budzisz, Pavel Skřivan, Marcela Sluková, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 39-39
Open Access | Times Cited: 2
Agata Wojciechowicz-Budzisz, Pavel Skřivan, Marcela Sluková, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 39-39
Open Access | Times Cited: 2
Effect of industry-scale microfluidizer system superfine-grinding on macromolecules of whole component pea and comparative effects on pea macromolecules
Xiaohong He, Taotao Dai, Ruihong Liang, et al.
Journal of Food Engineering (2024) Vol. 381, pp. 112160-112160
Closed Access
Xiaohong He, Taotao Dai, Ruihong Liang, et al.
Journal of Food Engineering (2024) Vol. 381, pp. 112160-112160
Closed Access
Effects of Stir-Frying and Heat–Moisture Treatment on the Physicochemical Quality of Glutinous Rice Flour for Making Taopian, a Traditional Chinese Pastry
Qiuping Xie, Shanshan Wu, Shiyu Lai, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2069-2069
Open Access
Qiuping Xie, Shanshan Wu, Shiyu Lai, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2069-2069
Open Access
Physicochemical, structural, digestive properties, and interaction mechanism of Tartary buckwheat starch-Rutin-calcium hydroxide complex
Xiaoping Li, M. Ahmad Alias Haji A. Bu, Xinxin Ding, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137269-137269
Closed Access
Xiaoping Li, M. Ahmad Alias Haji A. Bu, Xinxin Ding, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137269-137269
Closed Access
