Open Access Helper

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:

Technological characteristics of whole wheat bread: effects of wheat varieties, sourdough treatments and sourdough levels
Asiye Seis Subaşı, Recai Ercan
European Food Research and Technology (2024) Vol. 250, Iss. 10, pp. 2593-2608
Open Access | Times Cited: 4

Showing 4 citing articles:

Comparative Genomics and Characterisation of the Role of Saccharomyces cerevisiae Respiration in the Fermentation of Chinese Steamed Bread
Yawen Gao, Yufeng Guo, Jiaping Pang, et al.
Journal of Fungi (2025) Vol. 11, Iss. 2, pp. 114-114
Open Access
Development of Functional Sourdough Bread Using Lactobacillus sakei and Germinated Brown Rice: Evaluation of Phenolic Compounds, Antioxidant Capacity, Gamma‐Amino Butyric Acid (GABA) Content, and Sensory Characteristics
Seyed Ali Sobhanian, Solmaz Saremnezhad, Mostafa Soltani
Food Science & Nutrition (2025) Vol. 13, Iss. 3
Open Access
Comparative Analysis of Bread Quality Using Yeast Strains from Alcoholic Beverage Production
Anqi Chen, Chenwei Pan, Jian Chen
Microorganisms (2024) Vol. 12, Iss. 12, pp. 2609-2609
Open Access | Times Cited: 1
Fortification of pasta with upcycled bread and plant-based powder blends
Najeebah Az‐Zahra Tashim, Syazana Abdullah Lim, Aida M. Basri
Discover Food (2024) Vol. 4, Iss. 1
Open Access
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