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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 improved rehydration property, flavor characteristics and nutritional quality of freeze-dried instant rice supplemented with tea powder products
Tiantian Fu, Liya Niu, Leiyan Wu, et al.
LWT (2021) Vol. 141, pp. 110932-110932
Closed Access | Times Cited: 20

Showing 20 citing articles:

Effect of ultrasound pretreatment on the drying kinetics and characteristics of pregelatinized kidney beans based on microwave-assisted drying
Mengge Li, Bo Wang, Weiqiao Lv, et al.
Food Chemistry (2022) Vol. 397, pp. 133806-133806
Closed Access | Times Cited: 40
Impact of processing conditions on the rehydration kinetics and texture profile of freeze-dried carbohydrates sources
Vitor André Silva Vidal, Sara Slettemark Juel, Kirill Mukhatov, et al.
Journal of Agriculture and Food Research (2025), pp. 101693-101693
Open Access | Times Cited: 1
Main starch molecular structures controlling the textural attributes of cooked instant rice
Cheng Li, Enpeng Li, Bo Gong
Food Hydrocolloids (2022) Vol. 132, pp. 107866-107866
Closed Access | Times Cited: 20
Effects of enzymatic treatments and drying methods on the physical properties and rehydration kinetics of instant rice
Nur Yasmeen Syukrina Mohammed Yussof, Shyang Pei Hong, Eng‐Tong Phuah, et al.
IOP Conference Series Earth and Environmental Science (2025) Vol. 1470, Iss. 1, pp. 012003-012003
Open Access
Influences of Weizmannia coagulans PR06 Fermentation on Texture, Cooking Quality and Starch Digestibility of Oolong Tea-Fortified Rice Noodles
Juqing Huang, Pufu Lai, Lihui Xiang, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2673-2673
Open Access | Times Cited: 2
Cake of Japonica, Indica and glutinous rice: Effect of matcha powder on the volatile profiles, nutritional properties and optimal production parameters
Ran Wei, Lisheng Qian, Kayama Kayama, et al.
Food Chemistry X (2023) Vol. 18, pp. 100657-100657
Open Access | Times Cited: 6
Influence of instant rice characteristics and processing conditions on starch digestibility—A review
Jiakang Lin, Cheng Li
Journal of Food Science (2023) Vol. 88, Iss. 8, pp. 3143-3154
Open Access | Times Cited: 6
Comparison of in vitro starch digestibility and structure of matcha‐fortified starch vermicelli from different botanical sources
Yun Li, Liya Niu, Chao Sun, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 15, pp. 7775-7784
Closed Access | Times Cited: 5
Effects of yeast fermentation on the quality characteristics and in vitro starch digestibility of fried-free instant noodles with rapid rehydration
Shengxin Ji, Zhen Li, Ning Tang, et al.
LWT (2023) Vol. 191, pp. 115633-115633
Open Access | Times Cited: 5
Effects of Co‐Addition of Plant Peptides and Lauric Acid on the Physicochemical Properties and In Vitro Digestibility of Sweet Potato Starch
Xiaoyan Wang, Jianhui Xiao, Zicong Zeng, et al.
Starch - Stärke (2023) Vol. 75, Iss. 7-8
Closed Access | Times Cited: 4
Multi-scale structural insights on starch digestibility of instant rice
Jiakang Lin, Enpeng Li, Cheng Li
Food Chemistry (2024) Vol. 456, pp. 140074-140074
Closed Access | Times Cited: 1
Improvement of overall quality of black rice by stabilization combined with solid-state fermentation
Yejun Zhong, Lin Chen, Yawen Zheng, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103877-103877
Closed Access | Times Cited: 1
Comparative evaluation of chemical substances and sensory properties of postharvest rose (Rosa rugosa cv. Plena) and tea infusion prepared by five drying techniques
Min Feng, Bimal Chitrakar, Cunshan Zhou, et al.
Drying Technology (2022) Vol. 41, Iss. 4, pp. 523-535
Closed Access | Times Cited: 7
Assessing Impact of Cooking Methods on the Physicochemical and Sensory Properties of Instant Fortified Rice Congee for the Elderly
Noor Farisya Mohd Shaharom, Anida Yusoff, Siti Roha Ab Mutalib, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 723-723
Open Access | Times Cited: 1
Effect of Microwave Precooking and Freeze-Drying on the Quality of the Germinated Brown Rice
Huanan Guan, Yongcun Wu, Xiaofei Liu
Journal of Food Processing and Preservation (2023) Vol. 2023, pp. 1-12
Open Access | Times Cited: 3
Comparative evaluation of physicochemical, functional and texture properties and sensory acceptance of different instant rice varieties coated with Spirulina and edible polymers
Niramon Utama‐ang, Ittikorn Kuatrakul, Wannaporn Klangpetch, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 7, pp. 4183-4193
Closed Access | Times Cited: 3
Gas chromatography‐ion mobility spectrometry (GC‐IMS) technique and its recent applications in grain research
Chao Ma, Honglei Nie, Lingxiao Liu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 15, pp. 9093-9101
Closed Access
White rice enrichment with phenols upon cooking in olive leaf infusion: a preliminary study
M. A. Nour-Eldein, Spyros Grigorakis, Abdessamie Kellil, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 15, pp. 7403-7410
Closed Access | Times Cited: 1
A study on a new blended tea product using disk granulation
Ana P. Rehder, Alcina M. F. Xavier, Marcos A.S. Barrozo
Particulate Science And Technology (2022) Vol. 40, Iss. 8, pp. 980-990
Closed Access
Heat Transfer Analysis in the Drying Process of Sorghum Rice Instant
Arina Fatharani, Devi Yuni Susanti, Joko Nugroho WK
Advances in biological sciences research/Advances in Biological Sciences Research (2022)
Open Access
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