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:
Fortification of Wheat Bread with Edible Chrysanthemum (Chrysanthemum morifolium Ramat.): Unraveling the Mechanisms of Dough Rheology and Bread Quality Changes
Huihuang Xu, Min Wu, Nan Shang, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 1, pp. 82-97
Closed Access | Times Cited: 8
Huihuang Xu, Min Wu, Nan Shang, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 1, pp. 82-97
Closed Access | Times Cited: 8
Showing 8 citing articles:
Effects of hydrocolloids on mechanical properties, viscoelastic and microstructural properties of starch-based modeling clay
Mengwei Zhang, Li Cheng, Yan Hong, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 130963-130963
Closed Access | Times Cited: 5
Mengwei Zhang, Li Cheng, Yan Hong, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 130963-130963
Closed Access | Times Cited: 5
Enrichment of Wheat Bread with Platycodon grandiflorus Root (PGR) Flour: Rheological Properties and Microstructure of Dough and Physicochemical Characterization of Bread
Yuanyuan Liu, Qian Zhang, Yuhan Wang, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 580-580
Open Access | Times Cited: 6
Yuanyuan Liu, Qian Zhang, Yuhan Wang, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 580-580
Open Access | Times Cited: 6
White bean and hazelnuts flours: Application in gluten-free bread
Ayça Tuna, Carola Cappa, Figen Tokatlı, et al.
LWT (2023) Vol. 184, pp. 114995-114995
Open Access | Times Cited: 6
Ayça Tuna, Carola Cappa, Figen Tokatlı, et al.
LWT (2023) Vol. 184, pp. 114995-114995
Open Access | Times Cited: 6
Gelidium amansii Polysaccharide–Based Flour as a Novel Ingredient in Gluten-Free Dough: Effects on the Rheological and Thermomechanical Properties
Qiaozhi Zhang, Pengpeng Sun, Shiyu Fan, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 4040-4052
Closed Access | Times Cited: 1
Qiaozhi Zhang, Pengpeng Sun, Shiyu Fan, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 4040-4052
Closed Access | Times Cited: 1
Effect of fish skin gelatin on characteristics and staling properties of bread made from pre-baked frozen dough
Xiaoyun Chen, Tingyue Su, Huixin Yang, et al.
Food Bioscience (2023) Vol. 55, pp. 103070-103070
Closed Access | Times Cited: 5
Xiaoyun Chen, Tingyue Su, Huixin Yang, et al.
Food Bioscience (2023) Vol. 55, pp. 103070-103070
Closed Access | Times Cited: 5
Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities
Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Eduardo Wagner Vasconcelos de Andrade, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2110-2123
Closed Access | Times Cited: 1
Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Eduardo Wagner Vasconcelos de Andrade, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2110-2123
Closed Access | Times Cited: 1
Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation
Sibel Bölek, Feyza Tosya, Feriha Göksu
Food Science and Technology International (2024)
Closed Access
Sibel Bölek, Feyza Tosya, Feriha Göksu
Food Science and Technology International (2024)
Closed Access
Chrysanthemum morifolium
Sapna Panwar, NAMITA NAMITA, Saipriya Panigrahi, et al.
Elsevier eBooks (2024), pp. 65-85
Closed Access
Sapna Panwar, NAMITA NAMITA, Saipriya Panigrahi, et al.
Elsevier eBooks (2024), pp. 65-85
Closed Access
