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 structure and solubility of wheat arabinoxylan during the breadmaking process
Yasuyuki Nishitsuji, Kristin Whitney, Kenji Nakamura, et al.
Food Hydrocolloids (2020) Vol. 109, pp. 106129-106129
Open Access | Times Cited: 39
Yasuyuki Nishitsuji, Kristin Whitney, Kenji Nakamura, et al.
Food Hydrocolloids (2020) Vol. 109, pp. 106129-106129
Open Access | Times Cited: 39
Showing 26-50 of 39 citing articles:
Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions
Rebecca Sempio, Aylin W. Sahin, Jens Walter, et al.
Cereal Chemistry (2023) Vol. 101, Iss. 1, pp. 7-37
Open Access | Times Cited: 4
Rebecca Sempio, Aylin W. Sahin, Jens Walter, et al.
Cereal Chemistry (2023) Vol. 101, Iss. 1, pp. 7-37
Open Access | Times Cited: 4
Digital monitoring and response surface methodology optimization of wheat bran bleaching by hydrogen peroxide and its incorporation into wheat Flour
Mohammed Aïder, Meriem Zaddem, Ahasanul Karim
Future Foods (2024) Vol. 9, pp. 100327-100327
Open Access | Times Cited: 1
Mohammed Aïder, Meriem Zaddem, Ahasanul Karim
Future Foods (2024) Vol. 9, pp. 100327-100327
Open Access | Times Cited: 1
Changes to Structural and Compositional Features of Water-Soluble Arabinoxylans in Sourdough Bread
Jayani Kulathunga, Kristin Whitney, Şenay Şimşek
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 36, pp. 20056-20063
Closed Access | Times Cited: 1
Jayani Kulathunga, Kristin Whitney, Şenay Şimşek
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 36, pp. 20056-20063
Closed Access | Times Cited: 1
Quality and noodle‐making performance of wheat flour with varied gluten strengths altered by addition of various arabinoxylans
Jeongeon Kim, Meera Kweon
Journal of Food Science (2024) Vol. 89, Iss. 11, pp. 7494-7508
Closed Access | Times Cited: 1
Jeongeon Kim, Meera Kweon
Journal of Food Science (2024) Vol. 89, Iss. 11, pp. 7494-7508
Closed Access | Times Cited: 1
Digital Monitoring and Response Surface Methodology Optimization of Wheat Bran Bleaching by Hydrogen Peroxide and its Incorporation into Wheat Flour
Mohammed Aïder, Meriem Zaddem, Ahasanul Karim
(2024)
Closed Access
Mohammed Aïder, Meriem Zaddem, Ahasanul Karim
(2024)
Closed Access
Quality characteristics and bread-making properties of Korean whole wheat flour produced at different addition levels of wheat bran
Jeongmin Park, Sung Ran Yoon, Jung A Ryu
Deleted Journal (2024) Vol. 31, Iss. 4, pp. 527-540
Closed Access
Jeongmin Park, Sung Ran Yoon, Jung A Ryu
Deleted Journal (2024) Vol. 31, Iss. 4, pp. 527-540
Closed Access
Quality characteristics and bread-making properties of Korean whole wheat flour produced at different addition levels of wheat bran
Jeongmin Park, Sung Ran Yoon, Jung A Ryu
Deleted Journal (2024) Vol. 31, Iss. 4, pp. 527-540
Closed Access
Jeongmin Park, Sung Ran Yoon, Jung A Ryu
Deleted Journal (2024) Vol. 31, Iss. 4, pp. 527-540
Closed Access
Effects of water-unextractable arabinoxylan from wheat processing wastewater on the quality characteristics of multigrain bread
Sihai Han, Yanbin Wang, Yunhui Zhang, et al.
LWT (2024) Vol. 210, pp. 116867-116867
Open Access
Sihai Han, Yanbin Wang, Yunhui Zhang, et al.
LWT (2024) Vol. 210, pp. 116867-116867
Open Access
Effects of Cooking and Market Classes on Nutritional and Antioxidant Properties of Dry Bean Flours and Soluble Dietary Fiber-Rich Fractions
Ana M. Magallanes López, Osvaldo H. Campanella, Şenay Şimşek
Bioactive Carbohydrates and Dietary Fibre (2024) Vol. 32, pp. 100454-100454
Closed Access
Ana M. Magallanes López, Osvaldo H. Campanella, Şenay Şimşek
Bioactive Carbohydrates and Dietary Fibre (2024) Vol. 32, pp. 100454-100454
Closed Access
Unveiling the Breadmaking Transformation: Structural and Functional Insights into Arabinoxylan
Meng Xiao, Xing Jia, Ji Kang, et al.
(2023)
Closed Access | Times Cited: 1
Meng Xiao, Xing Jia, Ji Kang, et al.
(2023)
Closed Access | Times Cited: 1
Phase‐Transfer Strategy toward High‐Throughput Chromatographic Detection of Pentosan Content in Wheat‐Derived Products
Weiqi Xie, Yi‐Xian Gong, Shi‐Wen Huang, et al.
ChemistrySelect (2021) Vol. 6, Iss. 5, pp. 1162-1167
Closed Access | Times Cited: 3
Weiqi Xie, Yi‐Xian Gong, Shi‐Wen Huang, et al.
ChemistrySelect (2021) Vol. 6, Iss. 5, pp. 1162-1167
Closed Access | Times Cited: 3
Detection and isolation of typical gut indigenous bacteria in mice fed corn starch, bread flour or whole wheat flour
Natsumi Takei, Takashi Kuda, Natsumi Handa, et al.
Food Bioengineering (2022) Vol. 1, Iss. 1, pp. 91-100
Open Access | Times Cited: 2
Natsumi Takei, Takashi Kuda, Natsumi Handa, et al.
Food Bioengineering (2022) Vol. 1, Iss. 1, pp. 91-100
Open Access | Times Cited: 2
Breads
Nicola Gasparre, Cristina M. Rosell, Maneka Malalgoda
Springer eBooks (2023), pp. 25-51
Closed Access
Nicola Gasparre, Cristina M. Rosell, Maneka Malalgoda
Springer eBooks (2023), pp. 25-51
Closed Access
Dynamic Changes in Ferulic Acid and Diferulic Acids During Bread-Making: Implications for Arabinoxylan Molecular Weight and Dough Properties
Yasuyuki Nishitsuji, Whitney Kristin, Katsuyuki Hayakawa, et al.
(2023)
Closed Access
Yasuyuki Nishitsuji, Whitney Kristin, Katsuyuki Hayakawa, et al.
(2023)
Closed Access
