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:
Insights into the effects of multiple frequency ultrasound combined with acid treatments on the physicochemical and thermal properties of brown rice postcooking
Yu-Wen Lin, Chian-Lin Tsai, Chung‐Jen Chen, et al.
LWT (2023) Vol. 188, pp. 115423-115423
Open Access | Times Cited: 16
Yu-Wen Lin, Chian-Lin Tsai, Chung‐Jen Chen, et al.
LWT (2023) Vol. 188, pp. 115423-115423
Open Access | Times Cited: 16
Showing 16 citing articles:
Impact of Premna microphylla Turcz leaf water extracts on the properties of gelatin-carrageenan edible film and its application in cherry tomatoes storage
Ping‐Hsiu Huang, Chao Jian, Yu-Wen Lin, et al.
Food Chemistry X (2025) Vol. 25, pp. 102186-102186
Open Access | Times Cited: 3
Ping‐Hsiu Huang, Chao Jian, Yu-Wen Lin, et al.
Food Chemistry X (2025) Vol. 25, pp. 102186-102186
Open Access | Times Cited: 3
Effects of atmospheric pressure plasma treatment on the quality and cellulose modification of brown rice
Xiaonan Yang, Lixin Ma, Jingwei Zheng, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103744-103744
Closed Access | Times Cited: 8
Xiaonan Yang, Lixin Ma, Jingwei Zheng, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103744-103744
Closed Access | Times Cited: 8
Exploitation of Post-Ripening Treatment for Improving Cold Tolerance and Storage Period of Jin Huang Mango
Ying-Che Lee, Meng-Chieh Yu, Chi-Yun Yen, et al.
Horticulturae (2024) Vol. 10, Iss. 1, pp. 103-103
Open Access | Times Cited: 4
Ying-Che Lee, Meng-Chieh Yu, Chi-Yun Yen, et al.
Horticulturae (2024) Vol. 10, Iss. 1, pp. 103-103
Open Access | Times Cited: 4
Modifications on the Processing Parameters of Traditional Pineapple Slices by Stabilized Sound Pressure of Multiple Frequency Ultrasonic-Assisted Osmotic Dehydration
Yu-Wen Lin, Yueh-An Yao, Dawei Huang, et al.
Processes (2024) Vol. 12, Iss. 6, pp. 1109-1109
Open Access | Times Cited: 4
Yu-Wen Lin, Yueh-An Yao, Dawei Huang, et al.
Processes (2024) Vol. 12, Iss. 6, pp. 1109-1109
Open Access | Times Cited: 4
Bactericidal effect of ultrasound on glutinous rice during soaking and its influence on physicochemical properties of starch and quality characteristics of sweet dumplings
Shuli Wang, Xiaojie Wang, Yu Liu, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107034-107034
Closed Access | Times Cited: 4
Shuli Wang, Xiaojie Wang, Yu Liu, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107034-107034
Closed Access | Times Cited: 4
Characterization of the effects of micro-bubble treatment on the cleanliness of intestinal sludge, physicochemical properties, and textural quality of shrimp (Litopenaeus vannamei)
Ping‐Hsiu Huang, Yi Wu, Ping-Hao Huang, et al.
Food Chemistry (2025) Vol. 472, pp. 142909-142909
Open Access
Ping‐Hsiu Huang, Yi Wu, Ping-Hao Huang, et al.
Food Chemistry (2025) Vol. 472, pp. 142909-142909
Open Access
Comparison of microwave-assisted and hot-air-drying method on the physicochemical properties and eating quality of rice bran noodles
Ping‐Hsiu Huang, Yu‐Tsung Cheng, Wen‐Chien Lu, et al.
Food Bioscience (2025), pp. 106566-106566
Closed Access
Ping‐Hsiu Huang, Yu‐Tsung Cheng, Wen‐Chien Lu, et al.
Food Bioscience (2025), pp. 106566-106566
Closed Access
Optimizing Processing Sequences in Combined Techniques for Rice Starch Modification: A Mini Review of Current Understanding
Jingxian An, Zhipeng Zhang, Yuan Yao
Journal of Cereal Science (2025), pp. 104179-104179
Closed Access
Jingxian An, Zhipeng Zhang, Yuan Yao
Journal of Cereal Science (2025), pp. 104179-104179
Closed Access
Insights into the physicochemical and structural properties of pumpkin flour via synergistic treatments with debranching enzymes and freeze-thaw cycle
Ping‐Hsiu Huang, T.T.Y. Wang, Wen‐Chang Chang
Food Hydrocolloids (2024) Vol. 157, pp. 110421-110421
Open Access | Times Cited: 3
Ping‐Hsiu Huang, T.T.Y. Wang, Wen‐Chang Chang
Food Hydrocolloids (2024) Vol. 157, pp. 110421-110421
Open Access | Times Cited: 3
Effect of cooking treatment on the formation mechanism and physicochemical properties of mung bean (Vigna radiata L.) paste
Ping‐Hsiu Huang, Yu‐Tsung Cheng, Yung‐Jia Chan, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101054-101054
Open Access | Times Cited: 2
Ping‐Hsiu Huang, Yu‐Tsung Cheng, Yung‐Jia Chan, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101054-101054
Open Access | Times Cited: 2
Physicochemical properties of Dioscorea alata Tainung No. 1 and 2 via different drying methods and application on the frozen tangyuan
Ping‐Hsiu Huang, Yu‐Tsung Cheng, Shu‐Ju Chen, et al.
Food Bioscience (2024) Vol. 59, pp. 103993-103993
Closed Access | Times Cited: 2
Ping‐Hsiu Huang, Yu‐Tsung Cheng, Shu‐Ju Chen, et al.
Food Bioscience (2024) Vol. 59, pp. 103993-103993
Closed Access | Times Cited: 2
Effect of freezing rates on α-amylase enzymatic susceptibility, in vitro digestibility, and technological properties of starch microparticles
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Jessica Renaly Fernandes Morais, et al.
Food Chemistry (2024) Vol. 453, pp. 139688-139688
Closed Access | Times Cited: 2
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Jessica Renaly Fernandes Morais, et al.
Food Chemistry (2024) Vol. 453, pp. 139688-139688
Closed Access | Times Cited: 2
Application of resveratrol butyric acid derivatives in the processing, physicochemical characterization, and the shelf‐life extension of Chinese sausages low in sodium nitrite
Ping‐Hsiu Huang, Yu‐Wei Chen, Hua‐Jin Fan, et al.
Journal of Food Safety (2024) Vol. 44, Iss. 3
Closed Access | Times Cited: 2
Ping‐Hsiu Huang, Yu‐Wei Chen, Hua‐Jin Fan, et al.
Journal of Food Safety (2024) Vol. 44, Iss. 3
Closed Access | Times Cited: 2
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
Yejun Zhong, Lin Chen, Yawen Zheng, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103877-103877
Closed Access | Times Cited: 1
Design of cañihua-rice: Development and characterization of an analogue of rice by warm-extrusion of cañihua (Chenopodium pallidicaule Aellen) and rice (Oryza sativa) flours
Andrés Quispe, María Carolina Moreno, Alicia Magaly Leon Tacca, et al.
Food and Humanity (2023) Vol. 2, pp. 100193-100193
Closed Access | Times Cited: 3
Andrés Quispe, María Carolina Moreno, Alicia Magaly Leon Tacca, et al.
Food and Humanity (2023) Vol. 2, pp. 100193-100193
Closed Access | Times Cited: 3
Mechanisms of starchy foods glycemic index reduction under different means and their impacts on food sensory qualities: A review
Yujie Zhang, Xingyu Mei, Wenqing Li, et al.
Food Chemistry (2024) Vol. 467, pp. 142351-142351
Closed Access
Yujie Zhang, Xingyu Mei, Wenqing Li, et al.
Food Chemistry (2024) Vol. 467, pp. 142351-142351
Closed Access
