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:
Effect of Adding Fermented Proso Millet Bran Dietary Fiber on Micro-Structural, Physicochemical, and Digestive Properties of Gluten-Free Proso Millet-Based Dough and Cake
Jing Xiao, Yinxia Li, Li Niu, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2964-2964
Open Access | Times Cited: 9
Jing Xiao, Yinxia Li, Li Niu, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2964-2964
Open Access | Times Cited: 9
Showing 9 citing articles:
Cereal dietary fiber regulates the quality of whole grain products: Interaction between composition, modification and processing adaptability
Wen Li, Rui Xu, Shaoshuang Qin, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133223-133223
Closed Access | Times Cited: 4
Wen Li, Rui Xu, Shaoshuang Qin, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133223-133223
Closed Access | Times Cited: 4
Unraveling the nutritional potential of millet by-products through extraction of high value compounds for the development of novel food products
Ravinderjit Kaur, Neha Goyal, Gaurav Panesar, et al.
Food Chemistry (2025) Vol. 472, pp. 142983-142983
Closed Access
Ravinderjit Kaur, Neha Goyal, Gaurav Panesar, et al.
Food Chemistry (2025) Vol. 472, pp. 142983-142983
Closed Access
Chemical acylation of pea protein isolate hydrolysate with fatty acid N-hydroxysuccinimide esters: Effect on structure and functional properties
Jing Xiao, Li Niu, Zongbo Tong, et al.
Food Chemistry (2024) Vol. 443, pp. 138495-138495
Closed Access | Times Cited: 3
Jing Xiao, Li Niu, Zongbo Tong, et al.
Food Chemistry (2024) Vol. 443, pp. 138495-138495
Closed Access | Times Cited: 3
Benefits of Fiber-Enriched Foods on Satiety and Parameters of Human Well-Being in Adults with and without Cardiometabolic Risk
Janine Ehret, Beate Brandl, Karsten Schweikert, et al.
Nutrients (2023) Vol. 15, Iss. 18, pp. 3871-3871
Open Access | Times Cited: 4
Janine Ehret, Beate Brandl, Karsten Schweikert, et al.
Nutrients (2023) Vol. 15, Iss. 18, pp. 3871-3871
Open Access | Times Cited: 4
Physical, textural, and sensory evaluation of cakes with carob molasses pulp
Yüksel Özdemır, Serpil Yalım Kaya, Sevcan İlhan
Toros University Journal of Food Nutrition and Gastronomy (2024) Vol. 2, Iss. 2, pp. 159-168
Open Access | Times Cited: 1
Yüksel Özdemır, Serpil Yalım Kaya, Sevcan İlhan
Toros University Journal of Food Nutrition and Gastronomy (2024) Vol. 2, Iss. 2, pp. 159-168
Open Access | Times Cited: 1
Value‐added pancakes: Incorporation of whole wheat, buckwheat, quinoa, and proso millet flour into pancakes and their effect on product quality
Elizabeth Nalbandian, D.B. Park, Natalie Camerino, et al.
Cereal Chemistry (2024)
Open Access | Times Cited: 1
Elizabeth Nalbandian, D.B. Park, Natalie Camerino, et al.
Cereal Chemistry (2024)
Open Access | Times Cited: 1
Development of functional bread and other bakery products
Semra Çi̇çek, Sevda Işık
Elsevier eBooks (2024), pp. 279-295
Closed Access
Semra Çi̇çek, Sevda Işık
Elsevier eBooks (2024), pp. 279-295
Closed Access
Millet-Based Food Products: An Overview
Anil Kumar Siroha, Sneh Punia Bangar
Current Food Science and Technology Reports (2024) Vol. 2, Iss. 2, pp. 213-220
Open Access
Anil Kumar Siroha, Sneh Punia Bangar
Current Food Science and Technology Reports (2024) Vol. 2, Iss. 2, pp. 213-220
Open Access
Perspectives of millets for nutritional properties, health benefits and food of the future: a review
Pardeep Kumar Sadh, Ajay Kamboj, Suresh Kumar, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access
Pardeep Kumar Sadh, Ajay Kamboj, Suresh Kumar, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access
