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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:

The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour
Bao Xing, Zhuo Zhang, Manli Zhu, et al.
Food Chemistry (2022) Vol. 399, pp. 133976-133976
Closed Access | Times Cited: 24

Showing 24 citing articles:

Influence of germination on the bioactivity, structural, functional and volatile characteristics of different chickpea flours
Hong‐Yan Mao, Shuo Yuan, Li Qin, et al.
Food Chemistry X (2024) Vol. 21, pp. 101195-101195
Open Access | Times Cited: 8
Recent advances in germinated cereal and pseudo-cereal starch: Properties and challenges in its modulation on quality of starchy foods
Xueling Zheng, Qingfa Wang, Limin Li, et al.
Food Chemistry (2024) Vol. 458, pp. 140221-140221
Closed Access | Times Cited: 6
Effect of extrusion temperature on characteristic amino acids, fatty acids, organic acids, and phenolics of white quinoa based on metabolomics
Jianxin Song, Yao Tang
Food Research International (2023) Vol. 169, pp. 112761-112761
Closed Access | Times Cited: 16
Investigating the effect of lattice design on sauce adhesion in 3D printed durum wheat pasta
Min Jin Chung, Su Hyun Lee, Hyun‐Woo Kim, et al.
Food Bioscience (2024) Vol. 59, pp. 103858-103858
Closed Access | Times Cited: 4
The importance of starch chain-length distribution for in vitro digestion of ungelatinized and retrograded foxtail millet starch
Bao Xing, Liang Zou, Jingke Liu, et al.
Food Research International (2024) Vol. 189, pp. 114563-114563
Closed Access | Times Cited: 4
Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security
Franklyn Zapana, Julio Vidaurre-Ruiz, Laura Linares-García, et al.
Plant Foods for Human Nutrition (2025) Vol. 80, Iss. 1
Closed Access
Unveiling the dynamic interactions of gluten–starch–water in frozen dough: An in‐depth review
Mohsin Rasheed, Xiangqi Fan, Hongyan Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Quinoa flour addition improves the rheological properties and resistant starch content of wheat dough: From the view of starch physicochemical properties and starch-protein interaction
Yanrong Ma, Lei Guo, Yifei Chen, et al.
LWT (2025), pp. 117804-117804
Open Access
Impact of Germination on the Edible Quality and Nutritional Properties of Brown Rice Noodles
Ruiyun Chen, Xudong Yan, Mingxi Cai, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2152-2152
Open Access | Times Cited: 3
Evaluation of extruded quinoa flour on dough rheology and white salted noodles quality
Ruihan Huang, Kai Huang, Hongdong Song, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Moderate milling improved storage stability of quinoa based on the evaluation of lipid oxidation and physicochemical characteristics
Dongjing Ni, Feng Gao, Hongwei Cao, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Enhancing Nutritional Profile of Pasta: The Impact of Sprouted Pseudocereals and Cushuro on Digestibility and Health Potential
Luz María Paucar‐Menacho, Juan Carlos Vásquez Guzmán, Wilson Daniel Símpalo-López, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4395-4395
Open Access | Times Cited: 7
Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains
Luz María Paucar‐Menacho, Márcio Schmiele, Juan Carlos Vásquez Guzmán, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 353-353
Open Access | Times Cited: 2
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
Effect of hydroxytyrosol, Moringa, and spirulina on the physicochemical properties and nutritional characteristics of gluten‐free brownies
Rocío Peñalver, Lorena Martínez‐Zamora, José M. Lorenzo, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 1, pp. 385-398
Open Access | Times Cited: 5
Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications
Mariasole Cervini, Chiara Lobuono, Federica Volpe, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2315-2315
Open Access | Times Cited: 1
Combined physicochemical and transcriptomic analyses reveal the effect of the OsGA20ox1 gene on the starch properties of germinated brown rice
Guangchen Zhang, Dong Hua, Yiqiao Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134849-134849
Closed Access | Times Cited: 1
Bioprocessing techniques for the development of gluten-free/hypoimmunogenic pasta
T. Tamilselvan, P. Prabhasankar
Elsevier eBooks (2024), pp. 261-284
Closed Access
Cereal-based foods for people with special needs: focus on celiac disease and metabolic syndrome
Lorena S. Sciarini, Alberto E. León, Gabriela Pérez
Elsevier eBooks (2024), pp. 243-255
Closed Access
The role of β‐glucanase in modifying dough characteristics, texture and in vitro starch digestibility of highland barley‐enriched bread
Mei Yang, Shuo Zhang, Qian Wang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7040-7052
Closed Access
Effects of different adzuki bean flour additions on structural and functional characteristics of extruded buckwheat noodles
Chaofan Zhao, Jiankang Zhou, Zhuo Zhang, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Tea-making technology by using quinoa raw materials
Xueyong Zhou, Ting YUE, Zuofu WEI, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 1
Influence of Germination on the Bioactivity, Structural, Functional and Volatile Characteristics of Different Chickpea Flours
Xiangrui Ren, Hong‐Yan Mao, Xiaoyan Zhao, et al.
(2023)
Closed Access | Times Cited: 1
Desafios e estratégias da aplicação de farinhas fermentadas na fortificação de massas alimentícias: Uma revisão
Amanda Fulgoni da Cunha Estanech, Paulo Cezar da Cunha Júnior, Aline Soares Cascaes Teles, et al.
OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA (2023) Vol. 21, Iss. 7, pp. 6386-6401
Open Access | Times Cited: 1
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