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:
Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours
Ainhoa Vicente, Marina Villanueva, Pedro A. Caballero, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1421-1421
Open Access | Times Cited: 12
Ainhoa Vicente, Marina Villanueva, Pedro A. Caballero, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1421-1421
Open Access | Times Cited: 12
Showing 12 citing articles:
Microwave irradiation of corn kernels: Effects on structural, thermal, functional and rheological properties of corn flour
Nan-nan An, Dong Li, Lijun Wang, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108939-108939
Closed Access | Times Cited: 28
Nan-nan An, Dong Li, Lijun Wang, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108939-108939
Closed Access | Times Cited: 28
Microwave treatment enhances the physical and sensory quality of quinoa-enriched gluten-free bread
Ainhoa Vicente, Marina Villanueva, Pedro A. Caballero, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110244-110244
Open Access | Times Cited: 4
Ainhoa Vicente, Marina Villanueva, Pedro A. Caballero, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110244-110244
Open Access | Times Cited: 4
From ‘Farm to Fork’: Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges
Javier Matías, María José Rodríguez, Antonio Carrillo‐Vico, et al.
Plants (2024) Vol. 13, Iss. 14, pp. 1914-1914
Open Access | Times Cited: 4
Javier Matías, María José Rodríguez, Antonio Carrillo‐Vico, et al.
Plants (2024) Vol. 13, Iss. 14, pp. 1914-1914
Open Access | Times Cited: 4
Experimentation and Analysis of Physical Properties Related to Quinoa Straws
Sun Bin, Chuanzhi Xi, Zengcun Chang, et al.
AgriEngineering (2025) Vol. 7, Iss. 2, pp. 38-38
Open Access
Sun Bin, Chuanzhi Xi, Zengcun Chang, et al.
AgriEngineering (2025) Vol. 7, Iss. 2, pp. 38-38
Open Access
Chain length of fatty acid determines the reassembly behaviors of starch-lipid complexes following microwave heat-moisture treatment
Xiaoyan Tan, Fubin Wu, Chengdeng Chi, et al.
Food Chemistry (2025) Vol. 478, pp. 143724-143724
Closed Access
Xiaoyan Tan, Fubin Wu, Chengdeng Chi, et al.
Food Chemistry (2025) Vol. 478, pp. 143724-143724
Closed Access
Microwave-treated rice flour halves the need of hydroxypropyl methylcellulose in the formulation of gluten-free bread
Marina Villanueva, Ainhoa Vicente, Grazielle Náthia-Neves, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109738-109738
Open Access | Times Cited: 3
Marina Villanueva, Ainhoa Vicente, Grazielle Náthia-Neves, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109738-109738
Open Access | Times Cited: 3
Effect of microwave‐assisted treatment on proximate, techno‐functional, thermal, structural, and storage properties of TGN (Cyperus esculentus L.) flour
Adebola O. Oladunjoye, Goodness O. Olaoluwa
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6494-6505
Closed Access | Times Cited: 3
Adebola O. Oladunjoye, Goodness O. Olaoluwa
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6494-6505
Closed Access | Times Cited: 3
Characterisation and multivariate analysis of changes in quality attributes of microwave-treated pearl millet flour
T Sundaresan, T. Jayasree Joshi, P. Srinivasa Rao
Journal of Cereal Science (2024), pp. 104086-104086
Closed Access | Times Cited: 2
T Sundaresan, T. Jayasree Joshi, P. Srinivasa Rao
Journal of Cereal Science (2024), pp. 104086-104086
Closed Access | Times Cited: 2
Quality Evaluation of Low-Fat Pork Sausages Using Quinoa Flour and Gum Arabic from Acacia Senegal VAR Kerensis
Martha Bosibori Ombonga, Mary Omwamba, Benard O. Oloo
(2024)
Closed Access
Martha Bosibori Ombonga, Mary Omwamba, Benard O. Oloo
(2024)
Closed Access
Bioactive and Nutritional Potential of an Infant Food Based on Mangifera Indica, Musa Paradisiaca, Chenopodium Quinoa and Amaranthus Caudatus Flour
Luis Alfredo Espinoza-Espinoza, Sheyla Thalya Atoche-Dioses, Luis Alberto Ruiz-Flores, et al.
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 2, pp. 763-779
Open Access
Luis Alfredo Espinoza-Espinoza, Sheyla Thalya Atoche-Dioses, Luis Alberto Ruiz-Flores, et al.
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 2, pp. 763-779
Open Access
The role of microwave absorption capacity and water mobility in the microwave treatment of grain vs. flour: Impact on the treated flour characteristics
Ainhoa Vicente, Marina Villanueva, J. M. Muñoz, et al.
Food Hydrocolloids (2024), pp. 110680-110680
Open Access
Ainhoa Vicente, Marina Villanueva, J. M. Muñoz, et al.
Food Hydrocolloids (2024), pp. 110680-110680
Open Access
Quality Evaluation of Low-Fat Pork Sausages Using Quinoa Flour and Gum Arabic from <i>Acacia Senegal</i> var. <i>Ke</i><i>rensis</i>
Martha Bosibori Ombonga, Mary Omwamba, Benard O. Oloo
Food and Nutrition Sciences (2024) Vol. 15, Iss. 12, pp. 1230-1252
Open Access
Martha Bosibori Ombonga, Mary Omwamba, Benard O. Oloo
Food and Nutrition Sciences (2024) Vol. 15, Iss. 12, pp. 1230-1252
Open Access
