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OpenAlex Citation Counts

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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:

Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling
Qiuyu Wang, Haifeng Zhang, Wenzheng Zhu, et al.
International Journal of Food Properties (2022) Vol. 25, Iss. 1, pp. 748-763
Open Access | Times Cited: 15

Showing 15 citing articles:

Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread
Fan Zhang, Jinying Guo, Peiyao Li, et al.
Food Chemistry (2024) Vol. 447, pp. 138932-138932
Closed Access | Times Cited: 22
A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality
Ting‐Shi He, Ran Feng, Han Tao, et al.
Food Chemistry (2023) Vol. 435, pp. 137642-137642
Closed Access | Times Cited: 24
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review
Honghong Zhang, Haoran Fan, Xueming Xu, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104251-104251
Closed Access | Times Cited: 24
Elucidation on the quality improvement of dumpling wrappers by glycosylated potato protein under freeze-thaw cycle treatment
Xingli Liu, Chuanhong Ren, Boren Yu, et al.
International Journal of Biological Macromolecules (2025), pp. 140359-140359
Closed Access
Improving the quality of frozen steamed stuffed buns after freeze-thaw cycles: synergistic effects of cellulase, xylanase and sourdough
Fu Zhang, Xiaohong Sun, Ke‐Xue Zhu, et al.
Food Bioscience (2025), pp. 106524-106524
Closed Access
Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns
Bailu Yang, Yining Zhang, Jiayi Yuan, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3833-3833
Open Access | Times Cited: 16
Effects of freeze–thaw cycles on the physicochemical and in vitro digestibility of starch in pre‐fermented frozen raw dough
Haifeng Zhang, Li Yin, Qiuyu Wang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 3297-3307
Closed Access | Times Cited: 2
Effects of Freeze–Thaw Cycles on the Quality of a Novel Mixed Grain Composite Dough and Its Product (Potato-Oat Yu): Hybridization of Potatoes and Oats
X. L. Zhang, Guangyue Ren, Wenchao Liu, et al.
ACS Omega (2024) Vol. 9, Iss. 16, pp. 18449-18457
Open Access | Times Cited: 1
Effects of curdlan on the quality of frozen steamed bread: quality changes, water state and starch crystallinity
Liuyu Hou, Beibei Zhao, Shi‐Jian Fu, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6611-6618
Closed Access | Times Cited: 1
Assessing the Safety of Hotel Food: Knowledge, Attitude, and Practices of Food Handlers
Cynthia Esinam Segbedzi, Edward Wilson Ansah, Daniel Apaak
Journal of Food Quality (2024) Vol. 2024, Iss. 1
Open Access
Peptide incorporation in frozen dough and steamed bread: Characteristics and structure-function relationship
Gege Zhang, Jinying Guo, Zhao Fen, et al.
LWT (2024) Vol. 205, pp. 116551-116551
Open Access
Innovative use of wastewater-extracted Arabinoxylans: Elevating steamed bread texture and structure
Jiahao Wan, Yifan Wei, Yunhui Zhang, et al.
Food Chemistry (2024) Vol. 466, pp. 142120-142120
Closed Access
A Comparative Study of Magnetic Field on the Maximum Ice Crystal Formation Zone and Whole Freezing Process for Improving the Frozen Dough Quality
Ting‐Shi He, Ran Feng, Han Tao, et al.
(2023)
Closed Access
Effects of freeze-thaw cycles on the quality of a novel mixed grain composite dough and its product (Potato-oat yu): hybridisation of potatoes and oats
Xi Zhang, Guangyue Ren, Wenchao Liu, et al.
Research Square (Research Square) (2023)
Open Access
Effects of Different Thawing Methods on Rheology, Microstructure and Water Distribution of Frozen Dough and Quality of Corresponding Steamed Bread
Fan Zhang, Jinying Guo, Peiyao Li, et al.
(2023)
Closed Access
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