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:
Recent advancements in the development of multigrain bread
Shabir Ahmad Mir, Saqib Farooq, Manzoor Ahmad Shah, et al.
Cereal Chemistry (2022) Vol. 100, Iss. 1, pp. 72-82
Closed Access | Times Cited: 13
Shabir Ahmad Mir, Saqib Farooq, Manzoor Ahmad Shah, et al.
Cereal Chemistry (2022) Vol. 100, Iss. 1, pp. 72-82
Closed Access | Times Cited: 13
Showing 13 citing articles:
Exploring Compositional and Technological Strategies to Enhance the Quality of Millet-Based Bread: An Overview of Current and Prospective Outlooks
Arpan Dubey, V.K. Gupta, Punyadarshini Punam Tripathy
Food Reviews International (2025), pp. 1-45
Closed Access
Arpan Dubey, V.K. Gupta, Punyadarshini Punam Tripathy
Food Reviews International (2025), pp. 1-45
Closed Access
Analysis of physicochemical and sensory properties of plant-based protein powder drinks
Sephira Odelia, Lazuardi Umar, Gabrielle Zhe, et al.
BIO Web of Conferences (2025) Vol. 169, pp. 04009-04009
Open Access
Sephira Odelia, Lazuardi Umar, Gabrielle Zhe, et al.
BIO Web of Conferences (2025) Vol. 169, pp. 04009-04009
Open Access
Dough rheology and internal structure of bread produced with wheat flour partially substituted by buckwheat flour: A step towards enhancing nutritional value
Bárbara Biduski, Mariana Maçãs, Nooshin Vahedikia, et al.
Food Structure (2023) Vol. 39, pp. 100364-100364
Closed Access | Times Cited: 6
Bárbara Biduski, Mariana Maçãs, Nooshin Vahedikia, et al.
Food Structure (2023) Vol. 39, pp. 100364-100364
Closed Access | Times Cited: 6
Flour blending can mitigate food insecurity and economic stress
Nigel Poole, Jason Donovan, Sarah Kariuki, et al.
Global Food Security (2024) Vol. 41, pp. 100758-100758
Open Access | Times Cited: 1
Nigel Poole, Jason Donovan, Sarah Kariuki, et al.
Global Food Security (2024) Vol. 41, pp. 100758-100758
Open Access | Times Cited: 1
Multigrain for Low-calorie, Low-fat, and High-fiber Food
Snehasis Chakraborty, Volkan Arif Yılmaz, Kaliramesh Siliveru
Current Food Science and Technology Reports (2024) Vol. 2, Iss. 3, pp. 347-358
Closed Access | Times Cited: 1
Snehasis Chakraborty, Volkan Arif Yılmaz, Kaliramesh Siliveru
Current Food Science and Technology Reports (2024) Vol. 2, Iss. 3, pp. 347-358
Closed Access | Times Cited: 1
Sustainable Utilization of Novosadska Variety Buckwheat as Cultivated Biodiversity-Friendly Crops
Boris Pisinov, Radojica Rakić, S. Rakić, et al.
(2024)
Open Access | Times Cited: 1
Boris Pisinov, Radojica Rakić, S. Rakić, et al.
(2024)
Open Access | Times Cited: 1
Effect of gluten protein levels on physicochemical and fermentation properties of corn dough
Dongdong Xie, Xing Li, Xinhao Li, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 189-196
Closed Access | Times Cited: 2
Dongdong Xie, Xing Li, Xinhao Li, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 189-196
Closed Access | Times Cited: 2
Supplementation of Aloe Vera to Formulate the Fortified Bread by Managing its Nutritional Profile
Nighat Raza, Naheed Bano, Ali Hamza, et al.
DIET FACTOR (Journal of Nutritional & Food Sciences) (2024), pp. 51-57
Open Access
Nighat Raza, Naheed Bano, Ali Hamza, et al.
DIET FACTOR (Journal of Nutritional & Food Sciences) (2024), pp. 51-57
Open Access
Sustainable Utilization of Novosadska variety Buckwheat as Cultivated Biodiversity-Friendly Crop
Boris Pisinov, Radojica Rakić, S. Rakić, et al.
Processes (2024) Vol. 12, Iss. 9, pp. 1827-1827
Open Access
Boris Pisinov, Radojica Rakić, S. Rakić, et al.
Processes (2024) Vol. 12, Iss. 9, pp. 1827-1827
Open 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
Flour Blending Can Mitigate Food Insecurity and Economic Stress
Nigel Poole, Jason Donovan, Sarah Kariuki, et al.
(2023)
Closed Access
Nigel Poole, Jason Donovan, Sarah Kariuki, et al.
(2023)
Closed Access
Options for freezing semi-finished products from bioactivated wheat in grain bread technology
Н Н Алехина, I A Bakaeva
Proceedings of the Voronezh State University of Engineering Technologies (2023) Vol. 85, Iss. 2, pp. 136-143
Open Access
Н Н Алехина, I A Bakaeva
Proceedings of the Voronezh State University of Engineering Technologies (2023) Vol. 85, Iss. 2, pp. 136-143
Open Access
The Role of Self-Construal in Group-Buying Propensities of Chinese and Canadian Generation Z
Amelia Zhao
Modern Economics & Management Forum (2022) Vol. 3, Iss. 5, pp. 323-323
Open Access
Amelia Zhao
Modern Economics & Management Forum (2022) Vol. 3, Iss. 5, pp. 323-323
Open Access
