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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:

Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process
Wenfei Tian, Gengjun Chen, Michael Tilley, et al.
Food Chemistry (2020) Vol. 345, pp. 128851-128851
Closed Access | Times Cited: 62

Showing 26-50 of 62 citing articles:

Multivariate assessment for predicting antioxidant activity from clove and pomegranate extracts by MCR-ALS and PLS models combined to IR spectroscopy
Anne Beatriz Figueira Câmara, Keverson Gomes de Oliveira, Marfran C. D. Santos, et al.
Food Chemistry (2022) Vol. 384, pp. 132321-132321
Closed Access | Times Cited: 12
Extracts of sorghum bran, grape seed, and green tea: Chromatographic comparison of phenolic profiles and mitigation effect on acrylamide in antioxidant-fortified bread
Gengjun Chen, JinRong Wang, Yonghui Li
Food Chemistry Advances (2022) Vol. 1, pp. 100082-100082
Open Access | Times Cited: 12
Grain phenolics: critical role in quality, storage stability and effects of processing in major grain crops—a concise review
Ansheef Ali, Ranjeet Ranjan Kumar, T. Vinutha, et al.
European Food Research and Technology (2022) Vol. 248, Iss. 8, pp. 2197-2213
Closed Access | Times Cited: 12
Effects of environment, nitrogen, and sulfur on total phenolic content and phenolic acid composition of winter wheat grain
Wenfei Tian, Tara Wilson, Gengjun Chen, et al.
Cereal Chemistry (2021) Vol. 98, Iss. 4, pp. 903-911
Closed Access | Times Cited: 14
The addition of yerba mate leaves on bread dough has influences on fermentation time and the availability of phenolic compounds?
Gabriela Soster Santetti, Marina Volpato Dacoreggio, Heloísa Patrício Inácio, et al.
LWT (2021) Vol. 146, pp. 111442-111442
Open Access | Times Cited: 14
Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities
Chao Zhang, Xiaoxue Guo, Ruijia Guo, et al.
Food Chemistry X (2022) Vol. 17, pp. 100548-100548
Open Access | Times Cited: 10
In search of better snacks: ohmic‐heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable‐enriched tortilla chips
Elisa Domínguez‐Hernández, Janet A. Gutiérrez‐Uribe, Martha Elena Domínguez-Hernández, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 6, pp. 2773-2785
Closed Access | Times Cited: 5
The Influence of Flavonoid Dihydroquercetin on the Enzymatic Processes of Dough Ripening and the Antioxidant Properties of Bread
И. В. Калинина, Rinat Fatkullin, Наталья Владимировна Науменко, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 263-263
Open Access | Times Cited: 5
Dynamic changes in ferulic acid and diferulic acids in wheat flour doughs during the breadmaking process
Yasuyuki Nishitsuji, Kristin Whitney, Katsuyuki Hayakawa, et al.
Food Chemistry (2024) Vol. 443, pp. 138524-138524
Closed Access | Times Cited: 1
Stone milling conditions and starter culture source influence phytic acid content and antioxidant activity in whole‐grain sourdough bread
Jayani Kulathunga, Şenay Şimşek
Cereal Chemistry (2024) Vol. 101, Iss. 2, pp. 313-322
Open Access | Times Cited: 1
Comparative Analysis of Vitamin, Mineral Content, and Antioxidant Capacity in Cereals and Legumes and Influence of Thermal Process
Corina Moisa, Anca Monica Brata, Iulia Mureşan, et al.
Plants (2024) Vol. 13, Iss. 7, pp. 1037-1037
Open Access | Times Cited: 1
Effect of Fiber and Insect Powder Addition on Selected Organoleptic and Nutritional Characteristics of Gluten-Free Bread
Alexandra Tauferová, Martina Pečová, Aneta Czerniková, et al.
Processes (2024) Vol. 12, Iss. 5, pp. 970-970
Open Access | Times Cited: 1
In Vitro Antioxidant Properties of Wheat Bran Extracts and Their Inhibitory Effects on Collagenase, Elastase, and Hyaluronidase
Cheng Li, Wei Wu, Michael Tilley, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 8, pp. 1960-1966
Closed Access | Times Cited: 1
Retention of bioactive compounds during technological steps of the production of bread enriched with roasted buckwheat hulls
Małgorzata Wronkowska, Henryk Zieliński, Natalia Bączek, et al.
Food Chemistry (2024) Vol. 460, pp. 140645-140645
Open Access | Times Cited: 1
Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre
Qingyang Liu, Simiao Wu, Xinyang Sun
Food Hydrocolloids (2024) Vol. 160, pp. 110742-110742
Closed Access | Times Cited: 1
Effect of Layered Debranning Processing on the Proximate Composition, Polyphenol Content, and Antioxidant Activity of Whole Grain Wheat
Wenwen Guan, Duqin Zhang, Bin Tan
Journal of Food Processing and Preservation (2023) Vol. 2023, pp. 1-12
Open Access | Times Cited: 4
Vacuum modification of wheat bread with encapsulated rosehip extract: Evaluation of physicochemical and microstructural properties
Sezin Tuta Şimşek, Seda Özgen
Journal of Cereal Science (2023) Vol. 112, pp. 103730-103730
Closed Access | Times Cited: 4
Effect of environment and field management strategies on phenolic acid profiles of hard red winter wheat genotypes
Wenfei Tian, B. R. Jaenisch, Yijie Gui, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 6, pp. 2424-2431
Closed Access | Times Cited: 10
Boosting the antioxidant potential of pasta by a premature stop mutation in wheat keto-acythiolase-2
Guo-Liang Zhang, Pengcheng Zhou, Yi-Lin Gong, et al.
Food Chemistry (2022) Vol. 385, pp. 132634-132634
Closed Access | Times Cited: 7
Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour
Wenfei Tian, Jingyang Tong, Xiaoyue Zhu, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2857-2857
Open Access | Times Cited: 9
Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds
Małgorzata Wronkowska, Natalia Bączek, Joanna Honke, et al.
Molecules (2023) Vol. 28, Iss. 11, pp. 4565-4565
Open Access | Times Cited: 3
Untargeted metabolomics analysis reveals improved phenolic profile in whole wheat bread with yerba mate and the effects of the bread-making process
Gabriela Soster Santetti, Luciana Ribeiro da Silva Lima, Bárbara Biduski, et al.
Food Research International (2022) Vol. 159, pp. 111635-111635
Open Access | Times Cited: 5
Unraveling the Influence of Wheat Bran Chemical Composition, Lipolytic Enzyme Activities, and Phenolic Components on the Bread-Making Properties of Reconstituted Whole Wheat Flours
Cheng Li, Wei Wu, Michael Tilley, et al.
ACS Food Science & Technology (2023) Vol. 3, Iss. 10, pp. 1728-1735
Closed Access | Times Cited: 2
Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity
Marco Spaggiari, Mia Marchini, Luca Calani, et al.
Foods (2022) Vol. 11, Iss. 4, pp. 495-495
Open Access | Times Cited: 4
Developing a Functional Gluten-Free Sourdough Bread by Incorporating Quinoa, Amaranth, Rice and Spirulina
Rocío Peñalver, Gema Nieto
(2024)
Closed Access

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