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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:

A review on biotechnological potential of multifarious enzymes in bread making
Seema Dahiya, Bijender Kumar Bajaj, Anil Kumar, et al.
Process Biochemistry (2020) Vol. 99, pp. 290-306
Closed Access | Times Cited: 75

Showing 26-50 of 75 citing articles:

Application of Microbial Enzymes in Food Industry
Bisma Jan, Sageer Abass, Sameer Ahmad
Springer eBooks (2024), pp. 323-336
Closed Access | Times Cited: 1
Recombinant production of SAG1 fused with xylanase in Pichia pastoris induced higher protective immunity against Eimeria tenella infection in chicken
Chen Liu, HanBing Wei, Ruiying Liang, et al.
Microbial Biotechnology (2024) Vol. 17, Iss. 3
Open Access | Times Cited: 1
Characterization of a highly thermostable recombinant xylanase from Anoxybacillus ayderensis
Züleyha AKPINAR, Hakan Karaoğlu
Protein Expression and Purification (2024) Vol. 219, pp. 106478-106478
Closed Access | Times Cited: 1
Effect of cellulase on dough structure and quality characteristics of tough biscuits enriched with potato whole flour
Xinhua Liu, Xiao Zhu, Ying Zhu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3484-3493
Closed Access | Times Cited: 1
Sprouted wheat flour for improving physical, chemical, rheological, microbial load, and quality properties of fino bread
Waleed Badawy, Sati Y. Al-Dalain, Manal Abdelaziz, et al.
Open Chemistry (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 1
Solid‐state fermentation by Aspergillus niger and Lactobacillus plantarum improved the nutritional and physicochemical properties of wheat bran and whole wheat bread
Ziyuan Wang, Shuimiao Song, Jiayuan Liu, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 5223-5233
Closed Access | Times Cited: 1
Combined effects of α-amylase, xylanase, and cellulase coproduced by Stachybotrys microspora on dough properties and bread quality as a bread improver
Ines Ben Hmad, Abir Mokni Ghribi, Mouna Bouassida, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134391-134391
Closed Access | Times Cited: 1
Microbial enzymes and major applications in the food industry: a concise review
Anupama Kumar, Sunny Dhiman, Bhanu Krishan, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
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
The postbiotic potential of Aspergillus oryzae – a narrative review
Yvonne Seidler, Gerald Rimbach, Kai Lüersen, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Potential of fungal thermostable alpha amylase enzyme isolated from Hot springs of Central Anatolia (Turkey) in wheat bread quality
Arzu Ünal, Asiye Seis Subaşı, Semra Malkoç, et al.
Food Bioscience (2021) Vol. 45, pp. 101492-101492
Closed Access | Times Cited: 11
Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough
Han Hu, Xiangyu Zhou, Yuxin Zhang, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 398-398
Open Access | Times Cited: 4
Mechanism differences between reductive and oxidative dough rheology improvers in the formation of 1D and 3D gluten network
Jihui Gao, Yizhan Guo, Rongrong Yan, et al.
Biomaterials (2021) Vol. 280, pp. 121275-121275
Closed Access | Times Cited: 10
Effect of enzyme compositions on the rheological properties of bread dough enriched in buckwheat flour
Wenjun Liu, Margaret A. Brennan, Dawei Tu, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 3
Microbial proteases: A next generation green catalyst for industrial, environmental and biomedical sustainability
Adegoke Isiaka Adetunji, Morufat Oluwatosin Olaitan, Mariana Erasmus, et al.
Food Materials Research (2023) Vol. 3, Iss. 1
Open Access | Times Cited: 3
Bread and Other Baked Products
Bernd Hitzmann, D. Sievert, R. C. Hoseney, et al.
Ullmann's Encyclopedia of Industrial Chemistry (2022), pp. 1-58
Closed Access | Times Cited: 6
The Contribution of New Breed Purple Wheat (8526-2 and 8529-1) Varieties Wholemeal Flour and Sourdough to Quality Parameters and Acrylamide Formation in Wheat Bread
Dovilė Klupšaitė, Aura Kaminskaite, Arnoldas Rimsa, et al.
Fermentation (2022) Vol. 8, Iss. 12, pp. 724-724
Open Access | Times Cited: 5
Pyrite biomining proficiency of sulfur dioxygenase (SDO) enzyme extracted from Acidithiobacillus thiooxidans
Mathiyazhagan Narayanan, Devarajan Natarajan, Sabariswaran Kandasamy, et al.
Process Biochemistry (2021) Vol. 111, pp. 207-212
Closed Access | Times Cited: 7
A combined use of different functional additives for improvement of wheat flour quality for bread making
Saba Iqbal, Saqib Arif, Salman Khurshid, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 7, pp. 3261-3271
Closed Access | Times Cited: 2
Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality
Tiago Carregari Polachini, Eve-Anne Norwood, Patricia Le Bail, et al.
Food Research International (2023) Vol. 167, pp. 112696-112696
Open Access | Times Cited: 2
Significance of enzyme kinetics in food processing and production
E. Juarez-Enriquez, Anahí Levario-Gómez, Emilio Ochoa-Reyes, et al.
Elsevier eBooks (2022), pp. 467-482
Closed Access | Times Cited: 4
Psychrophilic Amylase and Protease Production Using Aspergillus oryzae CP3
Mohd Sayeed, Ahmed Bin Saleh Hassaan, Majid Mohiuddin, et al.
Asian Journal of Biological Sciences (2024) Vol. 17, Iss. 3, pp. 388-396
Closed Access
Characteristics of the production technology of wheat bread with organic acids
А А Сидоров, P. Protsak, M. Кukhtyn, et al.
Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies (2024) Vol. 26, Iss. 101, pp. 121-126
Open Access
Effect of commercial lipase incorporation on technological properties of bread
Annanda Carvalho dos Santos, Rômulo Alves Morais, Glêndara Aparecida de Souza Martins, et al.
International Food Research Journal (2024) Vol. 31, Iss. 3, pp. 681-695
Closed Access
Characterization and application of Bacillus velezensisD6 co‐producing α‐amylase and protease
Z. Wang, Shuang Wang, Hua Bai, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 15, pp. 9617-9629
Closed Access

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