Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

A study of factors influencing the water absorption capacity of Canadian hard red winter wheat flour
H. D. Sapirstein, Yao Wu, Filiz Köksel, et al.
Journal of Cereal Science (2018) Vol. 81, pp. 52-59
Closed Access | Times Cited: 46

Showing 26-50 of 46 citing articles:

Effects of delayed harvest on wheat quality, gluten strength, and protein composition of hard red spring wheat
Kathleen Dorrian, M.S. Mkhabela, H. D. Sapirstein, et al.
Cereal Chemistry (2022) Vol. 100, Iss. 1, pp. 196-212
Closed Access | Times Cited: 6
Insights into the Potential of Buckwheat Flour Fractions in Wheat Bread Dough
Ionica Coțovanu, Costel Mironeasa, Silvia Mironeasa
Applied Sciences (2022) Vol. 12, Iss. 5, pp. 2302-2302
Open Access | Times Cited: 5
Effects of storage strategies on physicochemical properties of stored wheat in Ethiopia
Admasu Fanta Worku, Karta Kaske Kalsa, Merkuz Abera, et al.
AIMS Agriculture and Food (2019) Vol. 4, Iss. 3, pp. 578-591
Open Access | Times Cited: 7
Differentiation and identification of winter bread wheat verieties according to a complex of baking quality indicators
O. A. Demydov, V. M. Hudzenko, І. В. Правдзіва
Plant varieties studying and protection (2021) Vol. 17, Iss. 3, pp. 226-239
Open Access | Times Cited: 7
Application of low-intensity ultrasound as a rapid, cost-effective tool to wheat screening: Discrimination of Canadian varieties at 10 MHz
Ali Salimi Khorshidi, Nancy Ames, Richard D. Cuthbert, et al.
Journal of Cereal Science (2019) Vol. 88, pp. 9-15
Closed Access | Times Cited: 6
Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads
Janaína Gomes dos Santos, Poliana Martins de Ávila, Raphael Gomes, et al.
MOJ Food Processing & Technology (2023) Vol. 11, Iss. 1, pp. 9-14
Open Access | Times Cited: 2
Estimation of Roasted and Raw Faba Bean and Lentil Flour Functional Properties
Kristine Ozolina, Inga Sarenkova, Sandra Muižniece-Brasava, et al.
Food & Nutrition Journal (2024) Vol. 9, Iss. 1
Open Access
The Role of Wheat Flour Minor Components in Predicting Water Absorption
Laura Rezette, Kamal Kansou, Guy Della Valle, et al.
(2024)
Closed Access
Comprehensive Review of the Quality and Processing Suitability of U.S. Hard Red Spring Wheat: Current Strategies, Challenges, and Future Potential Scope
Md. Najmol Hoque, Md. Shahidul Islam
Agriculture (2024) Vol. 14, Iss. 6, pp. 853-853
Open Access
Optimization of rheological properties of bread dough with substitution of wheat flour for whole grain flours from germinated Andean pseudocereals
Luz María Paucar‐Menacho, Wilson Daniel Símpalo-López, Williams Esteward Castillo Martínez, et al.
Ciência Rural (2024) Vol. 54, Iss. 11
Open Access
Characterization of the Gluten Aggregation, Dough Rheological, and Physicochemical Properties of Flours Used in the Production of Flat Breads in Eskişehir
Yaşar Karaduman, Onur Çiçek, Nida Sarsilmazer, et al.
European Food Science and Engineering (2024)
Closed Access
Advancing water absorption capacity in hard winter wheat using a multivariate genomic prediction approach
Meseret A. Wondifraw, Zachary J. Winn, Scott D. Haley, et al.
Crop Science (2024) Vol. 64, Iss. 6, pp. 3086-3098
Open Access
Elucidation of the genetic architecture of water absorption capacity in hard winter wheat through genome wide association study
Meseret A. Wondifraw, Zachary J. Winn, Scott D. Haley, et al.
The Plant Genome (2024) Vol. 17, Iss. 3
Open Access
Quality and Storage Characteristics of Hot Press Tortilla Prepared from Yam-Wheat Composite Flour
Tawakalit Tope Asiyanbi‐Hammed, Şenay Şimşek
Food and Nutrition Sciences (2020) Vol. 11, Iss. 04, pp. 235-254
Open Access | Times Cited: 3
PRODUCTION OF SPECIFIC FLOUR FOR FROZEN PRODUCTS BY FLOUR STREAMS BLENDING
D. Zhygunov, S. Sots, Y. Barkovska, et al.
Food Science and Technology (2023) Vol. 17, Iss. 1
Open Access | Times Cited: 1
Characterization of selected wheat (Triticum aestivum) cultivars for their physicochemical and cookies making quality characteristics
Jyoti Narwal, Ritika B. Yadav, Baljeet S. Yadav
Cereal Research Communications (2023) Vol. 52, Iss. 2, pp. 789-801
Closed Access | Times Cited: 1
Rheological behaviour, physical and sensory properties of orange fleshed sweet potato and soy concentrate bread
Rebecca Olajumoke Oloniyo, Olufunmilayo Sade Omoba, Olugbenga Olufemi Awolu
Journal of Food Science and Technology (2021) Vol. 59, Iss. 6, pp. 2189-2199
Open Access | Times Cited: 3
Quality evaluation of near isogenic lines of wheat developed through marker assisted backcross breeding for grain softness
Tej Pratap Jitendra Kumar, Arvind Kumar Ahlawat, Sumit Kumar Singh, et al.
Indian Journal of Genetics and Plant Breeding (The) (2022) Vol. 82, Iss. 01, pp. 56-64
Open Access | Times Cited: 1
Evaluation of xanthan gum and ascorbic acid in the physicochemical properties of bean/corn flour and pound cake
Juan José Figueroa-González, Miguel Servín‐Palestina, José Ángel Cid-Ríos
Journal of Enviromental Sciences and Natural Resources (2023), pp. 1-9
Open Access
FORMATION OF WATER ABSORPTION CAPACITY OF FLOUR ON MILLS OF DIFFERENT PRODUCTIVITY
D. Zhygunov, S. Sots, H. Zhyhunova, et al.
Grain Products and Mixed Fodder’s (2023) Vol. 23, Iss. 1, pp. 4-13
Open Access
Selected quality parameters of wheat flour and dough for the production of Iraqi flatbread
Abeer S. Alhendi, Nuhoodh K. Al‐Hayani, Mustafa A. M. Alsharafani, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 12
Open Access
Previous Page - Page 2

Scroll to top