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:
Effect of sprouting time on dough and cookies properties
Sarra Jrıbı, Marta Sahagún, Mayara Belorio, et al.
Journal of Food Measurement & Characterization (2020) Vol. 14, Iss. 3, pp. 1595-1600
Closed Access | Times Cited: 14
Sarra Jrıbı, Marta Sahagún, Mayara Belorio, et al.
Journal of Food Measurement & Characterization (2020) Vol. 14, Iss. 3, pp. 1595-1600
Closed Access | Times Cited: 14
Showing 14 citing articles:
Comparison of sprouting, airfryer‐drying, and airfryer‐baking effects on technical, physical, and chemical properties of quinoa flour and quinoa snack
Duygu BAŞKAYA SEZER
Journal of Food Science (2025) Vol. 90, Iss. 1
Open Access | Times Cited: 1
Duygu BAŞKAYA SEZER
Journal of Food Science (2025) Vol. 90, Iss. 1
Open Access | Times Cited: 1
Cereal sprout‐based food products: Industrial application, novel extraction, consumer acceptance, antioxidant potential, sensory evaluation, and health perspective
Zahra Maqbool, Waseem Khalid, Mahum Mahum, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 2, pp. 707-721
Open Access | Times Cited: 14
Zahra Maqbool, Waseem Khalid, Mahum Mahum, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 2, pp. 707-721
Open Access | Times Cited: 14
Sprouted Oats (Avena sativa L.) in Baked Goods: From the Rheological Properties of Dough to the Physical Properties of Biscuits
Alessio Sergiacomo, Andrea Bresciani, Francesca Gallio, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 4094-4105
Open Access | Times Cited: 5
Alessio Sergiacomo, Andrea Bresciani, Francesca Gallio, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 4094-4105
Open Access | Times Cited: 5
Sprouted grains in product development. Case studies of sprouted wheat for baking flours and fermented beverages
Jerson Duvan Peñaranda, Marta Bueno, Francisco Javier Gómez Álvarez, et al.
International Journal of Gastronomy and Food Science (2021) Vol. 25, pp. 100375-100375
Closed Access | Times Cited: 31
Jerson Duvan Peñaranda, Marta Bueno, Francisco Javier Gómez Álvarez, et al.
International Journal of Gastronomy and Food Science (2021) Vol. 25, pp. 100375-100375
Closed Access | Times Cited: 31
Biotechnological Tools for the Production of Low-FODMAP Wholegrain Wheat and Rye Cookies and Crackers
Aleksandra Torbica, Bojana Filipčev, Vesna Vujasinović, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 582-582
Open Access
Aleksandra Torbica, Bojana Filipčev, Vesna Vujasinović, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 582-582
Open Access
The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits
Maria Molina, Lisa Lamothe, Deniz Z. Gunes, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2335-2335
Open Access | Times Cited: 22
Maria Molina, Lisa Lamothe, Deniz Z. Gunes, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2335-2335
Open Access | Times Cited: 22
Whole wheat flour replaced by sprouted wheat improves phenolic compounds profile, rheological and bread-making properties
Tatiana Cauduro, Carolina Thomaz dos Santos D’Almeida, Bárbara Biduski, et al.
Journal of Cereal Science (2023) Vol. 114, pp. 103778-103778
Closed Access | Times Cited: 7
Tatiana Cauduro, Carolina Thomaz dos Santos D’Almeida, Bárbara Biduski, et al.
Journal of Cereal Science (2023) Vol. 114, pp. 103778-103778
Closed Access | Times Cited: 7
Comparison and evaluation of L. reuteri and L. rhamnosus-fermented egg yolk on the physicochemical and flavor properties of cookies
Jie Jia, Xiaofan Deng, Xin Jia, et al.
Food Chemistry X (2023) Vol. 21, pp. 101096-101096
Open Access | Times Cited: 7
Jie Jia, Xiaofan Deng, Xin Jia, et al.
Food Chemistry X (2023) Vol. 21, pp. 101096-101096
Open Access | Times Cited: 7
Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product
Vincenzo Alfeo, Elisabetta Bravi, Dayana Ceccaroni, et al.
Foods (2020) Vol. 9, Iss. 10, pp. 1447-1447
Open Access | Times Cited: 19
Vincenzo Alfeo, Elisabetta Bravi, Dayana Ceccaroni, et al.
Foods (2020) Vol. 9, Iss. 10, pp. 1447-1447
Open Access | Times Cited: 19
Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation
Nikola Maravić, Biljana Pajin, Miroslav Hadnađev, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3363-3363
Open Access | Times Cited: 2
Nikola Maravić, Biljana Pajin, Miroslav Hadnađev, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3363-3363
Open Access | Times Cited: 2
Sprouted wheat wholemeal as a techno-functional ingredient in hard pretzels
Reihaneh Abdi, Madhu Sharma, Wei Cao, et al.
Food Research International (2024) Vol. 194, pp. 114878-114878
Open Access | Times Cited: 1
Reihaneh Abdi, Madhu Sharma, Wei Cao, et al.
Food Research International (2024) Vol. 194, pp. 114878-114878
Open Access | Times Cited: 1
Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies
Abdellatif A. Mohamed, Mohamed S. Alamri, Shahzad Hussain, et al.
Molecules (2022) Vol. 27, Iss. 10, pp. 3066-3066
Open Access | Times Cited: 7
Abdellatif A. Mohamed, Mohamed S. Alamri, Shahzad Hussain, et al.
Molecules (2022) Vol. 27, Iss. 10, pp. 3066-3066
Open Access | Times Cited: 7
Effect of the addition of hydrolyzed broad bean flour (Vicia faba. L) on the functional, pasting and rheological properties of a wheat-broad bean flour paste
Ileana de los Angeles Gremasqui, María Alejandra Giménez, Manuel Oscar Lobo, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access
Ileana de los Angeles Gremasqui, María Alejandra Giménez, Manuel Oscar Lobo, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access
