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:
Natural fermentation of potato (Solanum tuberosum L.) starch: Effect of cultivar, amylose content, and drying method on expansion, chemical and morphological properties
Marisa Ferreira Karow, Felipe Nardo dos Santos, Bárbara Biduski, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129608-129608
Closed Access | Times Cited: 7
Marisa Ferreira Karow, Felipe Nardo dos Santos, Bárbara Biduski, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129608-129608
Closed Access | Times Cited: 7
Showing 7 citing articles:
Analysis of the Control Effect of Bacillus amyloliquefaciens C4 Wettable Powder on Potato Bacterial Wilt Caused by Ralstonia solanacearum
Zhixiang Xing, Dan Liu, Meng Luo, et al.
Agronomy (2025) Vol. 15, Iss. 1, pp. 206-206
Open Access | Times Cited: 1
Zhixiang Xing, Dan Liu, Meng Luo, et al.
Agronomy (2025) Vol. 15, Iss. 1, pp. 206-206
Open Access | Times Cited: 1
Molecular mechanism for the influence of yam starch multiscale structure on the sensory texture of cooked yam
Ye Li, Shengyang Ji, Minghao Xu, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132572-132572
Closed Access | Times Cited: 5
Ye Li, Shengyang Ji, Minghao Xu, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132572-132572
Closed Access | Times Cited: 5
Effects of fermentation by lactic acid bacteria with flocculating activity on the structure and physicochemical properties of pea starch
Zhenjie Zheng, Jiao Liu, Huixin Yang, et al.
Food Research International (2025) Vol. 212, pp. 116440-116440
Closed Access
Zhenjie Zheng, Jiao Liu, Huixin Yang, et al.
Food Research International (2025) Vol. 212, pp. 116440-116440
Closed Access
Effect of maturity on the drying characteristics of lotus seed and molecular structure, gelation and digestive properties of its starch
Zhixia Sun, Jun Chen, Taotao Dai, et al.
Carbohydrate Polymers (2024) Vol. 345, pp. 122589-122589
Closed Access
Zhixia Sun, Jun Chen, Taotao Dai, et al.
Carbohydrate Polymers (2024) Vol. 345, pp. 122589-122589
Closed Access
Uncovering the multiscale structure and physicochemical properties of starch extracted from naturally fermented mung bean liquid by wet milling
Keke Zhang, Yanyan Zhang, Long Cheng, et al.
Food Bioscience (2024), pp. 105298-105298
Closed Access
Keke Zhang, Yanyan Zhang, Long Cheng, et al.
Food Bioscience (2024), pp. 105298-105298
Closed Access
Gelatinization Behavior, Morphological, and Chemical Properties of Flour of Cassava, Sago, and Wheat
Setya Budi Muhammad Abduh, Nurwantoro Nurwantoro, Sri Mulyani, et al.
ASEAN Journal of Chemical Engineering (2024) Vol. 24, Iss. 3, pp. 260-275
Open Access
Setya Budi Muhammad Abduh, Nurwantoro Nurwantoro, Sri Mulyani, et al.
ASEAN Journal of Chemical Engineering (2024) Vol. 24, Iss. 3, pp. 260-275
Open Access
Effects of fermentation with Lactobacillus plantarum on rice flour: The role of granular characteristics
Jiwoong Park, Jong-Dae Park, Jung-Min Sung
Food Chemistry (2024) Vol. 464, pp. 141615-141615
Closed Access
Jiwoong Park, Jong-Dae Park, Jung-Min Sung
Food Chemistry (2024) Vol. 464, pp. 141615-141615
Closed Access
