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:
Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type
Ameneh Shiri, Mohammad Hassan Ehrampoush, Seyed Ali Yasini Ardakani, et al.
Food Science & Nutrition (2021) Vol. 9, Iss. 11, pp. 6139-6151
Open Access | Times Cited: 17
Ameneh Shiri, Mohammad Hassan Ehrampoush, Seyed Ali Yasini Ardakani, et al.
Food Science & Nutrition (2021) Vol. 9, Iss. 11, pp. 6139-6151
Open Access | Times Cited: 17
Showing 17 citing articles:
Effect of atmospheric pressure cold plasma (ACP) treatment on the technological characteristics of quinoa flour
Leila Zare, Neda Mollakhalili‐Meybodi, Hossein Fallahzadeh, et al.
LWT (2021) Vol. 155, pp. 112898-112898
Open Access | Times Cited: 42
Leila Zare, Neda Mollakhalili‐Meybodi, Hossein Fallahzadeh, et al.
LWT (2021) Vol. 155, pp. 112898-112898
Open Access | Times Cited: 42
Application of inulin in bread: A review of technological properties and factors affecting its stability
Faezeh Mohammadi, Ameneh Shiri, Sima Tahmouzi, et al.
Food Science & Nutrition (2022) Vol. 11, Iss. 2, pp. 639-650
Open Access | Times Cited: 21
Faezeh Mohammadi, Ameneh Shiri, Sima Tahmouzi, et al.
Food Science & Nutrition (2022) Vol. 11, Iss. 2, pp. 639-650
Open Access | Times Cited: 21
Food Security beyond Cereals: A Cross-Geographical Comparative Study on Acorn Bread Heritage in the Mediterranean and the Middle East
Dauro M. Zocchi, Camilla Bondioli, Seyed Hamzeh Hosseini, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3898-3898
Open Access | Times Cited: 19
Dauro M. Zocchi, Camilla Bondioli, Seyed Hamzeh Hosseini, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3898-3898
Open Access | Times Cited: 19
Toward Sourdough Microbiome Data: A Review of Science and Patents
Gabriel Albagli, Priscilla Vanessa Finotelli, Tatiana Felix Ferreira, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 420-420
Open Access | Times Cited: 6
Gabriel Albagli, Priscilla Vanessa Finotelli, Tatiana Felix Ferreira, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 420-420
Open Access | Times Cited: 6
Accelerated technology for bread preparation using activated water
Ilyas Sharipkhanuly Akkozha, Auyelbek Iztayev, Bauyrzhan Iztayev, et al.
Potravinarstvo Slovak Journal of Food Sciences (2023) Vol. 17, pp. 484-502
Open Access | Times Cited: 5
Ilyas Sharipkhanuly Akkozha, Auyelbek Iztayev, Bauyrzhan Iztayev, et al.
Potravinarstvo Slovak Journal of Food Sciences (2023) Vol. 17, pp. 484-502
Open Access | Times Cited: 5
Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective
Neda Mollakhalili‐Meybodi, Mohammad Hassan Ehrampoush, Bahador Hajimohammadi, et al.
Food Science & Nutrition (2022) Vol. 11, Iss. 1, pp. 284-294
Open Access | Times Cited: 8
Neda Mollakhalili‐Meybodi, Mohammad Hassan Ehrampoush, Bahador Hajimohammadi, et al.
Food Science & Nutrition (2022) Vol. 11, Iss. 1, pp. 284-294
Open Access | Times Cited: 8
Nutritional composition and staling properties of gluten‐free bread‐added fermented acorn flour
Ayşe Levent, Kübra Aktaş
Food Science & Nutrition (2023) Vol. 12, Iss. 3, pp. 1955-1964
Open Access | Times Cited: 4
Ayşe Levent, Kübra Aktaş
Food Science & Nutrition (2023) Vol. 12, Iss. 3, pp. 1955-1964
Open Access | Times Cited: 4
Acorn (Quercus ithaburensis) Flour's effect on the physicochemical, textural, and sensory characteristics of raw and cooked beef meatballs
Tolga Akcan, Ecem Önel, Haluk Ergezer
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100887-100887
Closed Access | Times Cited: 1
Tolga Akcan, Ecem Önel, Haluk Ergezer
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100887-100887
Closed Access | Times Cited: 1
Effect of goji berry incorporation on the texture, physicochemical, and sensory properties of wheat bread
Saba Hashemi, Neda Mollakhalili‐Meybodi, Fateme Akrami Mohajeri, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 3982-3992
Open Access | Times Cited: 1
Saba Hashemi, Neda Mollakhalili‐Meybodi, Fateme Akrami Mohajeri, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 3982-3992
Open Access | Times Cited: 1
The Effect of Inulin Addition on Rice Dough and Bread Characteristics
Iva Burešová, Romana Šebestíková, Jaromír Šebela, et al.
Applied Sciences (2024) Vol. 14, Iss. 7, pp. 2882-2882
Open Access | Times Cited: 1
Iva Burešová, Romana Šebestíková, Jaromír Šebela, et al.
Applied Sciences (2024) Vol. 14, Iss. 7, pp. 2882-2882
Open Access | Times Cited: 1
Development of novel gluten-free bread based on fermented pseudo-cereals: effect on nutritional quality and textural properties
Zoulikha Tizemmour, Manel Mechmeche, Nesrine Messadi, et al.
Cereal Research Communications (2024)
Closed Access
Zoulikha Tizemmour, Manel Mechmeche, Nesrine Messadi, et al.
Cereal Research Communications (2024)
Closed Access
Technology for production of bakery products using hop yeast
G. E. Aubakirova, Z. K. Moldahmetova, Z. B. Tleubayeva
The Journal of Almaty Technological University (2024) Vol. 145, Iss. 3, pp. 48-58
Open Access
G. E. Aubakirova, Z. K. Moldahmetova, Z. B. Tleubayeva
The Journal of Almaty Technological University (2024) Vol. 145, Iss. 3, pp. 48-58
Open Access
Sourdough-Based Starter Cultures for Fermentation in Agri-food Industry
Gabriel Albagli, Lillyan Nathalia Brito Silva, Nathália Moura‐Nunes, et al.
Springer eBooks (2024), pp. 281-307
Closed Access
Gabriel Albagli, Lillyan Nathalia Brito Silva, Nathália Moura‐Nunes, et al.
Springer eBooks (2024), pp. 281-307
Closed Access
Quantification of Bioactive Compounds by HPLC-ESI-MS/MS and Evaluation of Antioxidant and Enzyme Inhibitory Activities of Acorn Flour Extracts
Laura Acquaticci, Agnese Santanatoglia, Elena Vittadini, et al.
Antioxidants (2024) Vol. 13, Iss. 12, pp. 1526-1526
Open Access
Laura Acquaticci, Agnese Santanatoglia, Elena Vittadini, et al.
Antioxidants (2024) Vol. 13, Iss. 12, pp. 1526-1526
Open Access
Gluten‐free Nan‐e‐Fasaee : Formulation optimization on the basis of quinoa flour and inulin
Narjes Jamali, Mehran Sayadi, Roghayeh Nejati, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 2, pp. 1146-1157
Open Access | Times Cited: 1
Narjes Jamali, Mehran Sayadi, Roghayeh Nejati, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 2, pp. 1146-1157
Open Access | Times Cited: 1
Technological characteristics of sodium reduced wheat bread: Effects of fermentation type and partial replacement of salt with potassium chloride
Mitra Pashaei, Neda Mollakhalili‐Meybodi, Jalal Sadeghizadeh, et al.
Food Science & Nutrition (2022) Vol. 10, Iss. 10, pp. 3282-3292
Open Access | Times Cited: 2
Mitra Pashaei, Neda Mollakhalili‐Meybodi, Jalal Sadeghizadeh, et al.
Food Science & Nutrition (2022) Vol. 10, Iss. 10, pp. 3282-3292
Open Access | Times Cited: 2
