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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:

Baking tests: Effect of sucrose and water on yeast gassing power
Pierre Gélinas, Carole McKinnon
Cereal Chemistry (2018) Vol. 95, Iss. 6, pp. 822-828
Closed Access | Times Cited: 11

Showing 11 citing articles:

Study of the effect of calcium signal participating in the antioxidant mechanism of yeast under high‐sugar environment
Dongdong Xie, Yingqi Sun, Xing Li, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 5776-5788
Closed Access | Times Cited: 4
Effect of sucrose levels on dynamic rheology properties of dough during fermentation process
Dongdong Xie, Yanan Lei, Xing Li
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 3, pp. 1326-1335
Closed Access | Times Cited: 9
Impact of acerola pulp on physical and chemical properties of lactose-free sweet bread during storage
Maria Paula Pimenta Vilas Boas, Letícia Casarine Almeida, Rafael Carvalho do Lago, et al.
Food Chemistry Advances (2024) Vol. 4, pp. 100605-100605
Open Access | Times Cited: 3
Active Dry Yeast: Lessons from Patents and Science
Pierre Gélinas
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 4, pp. 1227-1255
Open Access | Times Cited: 26
Contribution of yeast freezing to the quality of frozen dough: Rheological properties, protein depolymerization, gluten conformation and water state
Lunan Guo, Xinyang He, Yihang Wang, et al.
Food Bioscience (2024) Vol. 61, pp. 104866-104866
Closed Access | Times Cited: 2
Response of the distribution and molecular transition of gluten proteins and quality of Chinese steamed bread to different hydration levels
Wenxin Xie, Ruobing Jia, Yunpeng Qu, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 135784-135784
Closed Access | Times Cited: 1
Chemical leavening and other baker’s yeast substitutes: overview of patents filed between 1833 and 2019
Pierre Gélinas
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 12, pp. 6301-6310
Closed Access | Times Cited: 10
Characteristics of scalded dough fermented by co‐cultures of Saccharomyces cerevisiae Y10, Wickerhamomyces anomalus Y13 and Torulaspora delbrueckii Y22
Mengmeng Zhou, Zhijian Li
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 11, pp. 5923-5930
Closed Access | Times Cited: 5
Pesticides and gas production by baker's yeast in bread dough
Pierre Gélinas, Nathalie Rémillard
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 12, pp. 7528-7535
Closed Access | Times Cited: 2
Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour
Shakti Chandra Mondal, Jong‐Bang Eun
Cereal Chemistry (2023) Vol. 100, Iss. 3, pp. 696-707
Closed Access
Regulation of fructose levels on carbon flow and metabolites in yeast during food fermentation
Dongdong Xie, Yanan Lei, Yingqi Sun, et al.
Food Science and Technology International (2023)
Closed Access
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