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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:

How to deliver sourdough with appropriate characteristics for the bakery industry? The answer may be provided by microbiota
Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, Juliano De Dea Lindner, et al.
Food Bioscience (2023) Vol. 56, pp. 103072-103072
Closed Access | Times Cited: 15

Showing 15 citing articles:

Evaluation of the effect of freeze drying and cryoprotectant addition on a starter culture obtained from star fruit and its application in sourdough bread
Jean Lopes da Silva, Diana Lopes da Silva, Júlio César Polonio, et al.
Food Bioscience (2025), pp. 106132-106132
Closed Access
Physicochemical properties of whole grain foxtail millet sourdough and steamed bread quality: Co-fermentation of lactic acid bacteria and yeast in whole grain fermented foods
Shaohui Li, Aixia Zhang, Wei Zhao, et al.
Food Bioscience (2024) Vol. 57, pp. 103581-103581
Closed Access | Times Cited: 4
Sourdoughs as Natural Enhancers of Bread Quality and Shelf Life: A Review
Ricardo H. Hernández‐Figueroa, Emma Mani‐López, Enrique Palou, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 7-7
Open Access | Times Cited: 11
Developing a functional gluten-free sourdough bread by incorporating Quinoa, Amaranth, Rice and Spirulina
Rocío Peñalver, Gema Nieto
LWT (2024) Vol. 201, pp. 116162-116162
Open Access | Times Cited: 4
Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera
Rocío Peñalver, Gaspar Ros, Gema Nieto
Foods (2023) Vol. 12, Iss. 21, pp. 3920-3920
Open Access | Times Cited: 6
Food Fermentation and Its Relevance in the Human History
Ramesh C. Ray, Spiros Paramithiotis, Aswani Thekkangil, et al.
(2024), pp. 1-57
Closed Access | Times Cited: 1
Developing a Functional Gluten-Free Sourdough Bread by Incorporating Quinoa, Amaranth, Rice and Spirulina
Rocío Peñalver, Gema Nieto
(2024)
Closed Access
Effects of acidification by traditional Jiaozi starter and neutralization with alkali (Na2CO3) on whole wheat dough properties
Zhijian Li, Yu Cao, Mengmeng Zhou
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 6149-6156
Closed Access
Casein hydrolysate in naturally-fermented buckwheat sourdough: Effects on fermented and physicochemical characteristics, texture, and bacterial microbial composition
Ling Guo, Biqi Liu, Liang Chen, et al.
International Journal of Food Microbiology (2024) Vol. 417, pp. 110705-110705
Closed Access
Characteristics of whole wheat steamed bread production by two-stage fermentation procedure with Jiaozi as starter
Zhijian Li, Tongyun Liu, Lulu Zhang
Journal of Cereal Science (2024) Vol. 118, pp. 103953-103953
Closed Access
The impact of fermentation length and dough composition on the stability of liquid sourdough starters
Charlotte Bauer Munch-Andersen, Davide Porcellato, Tove Gulbrandsen Devold, et al.
International Journal of Food Microbiology (2024) Vol. 426, pp. 110932-110932
Open Access
Sustainable Processes and Physico-Chemical Characterization of Artisanal Spontaneous Gluten Free Sourdough (Quinoa, Amaranth and Brown Rice) Compared to Wheat Sourdough
Rocío Peñalver, Waldo A. Díaz-Vásquez, Mario A. Maulén, et al.
Sustainability (2024) Vol. 16, Iss. 8, pp. 3297-3297
Open Access
Genotypic Stability of Lactic Acid Bacteria in Industrial Rye Bread Sourdoughs Assessed by ITS-PCR Analysis
Liis Lutter, Aljona Kuzina, Helena Andreson
Microorganisms (2024) Vol. 12, Iss. 9, pp. 1872-1872
Open Access
Baked Products Enriched with Grain and Seeds Sprouts
Ricardo H. Hernández‐Figueroa, Emma Mani‐López, Aurelio López‐Malo
Food and Humanity (2024) Vol. 3, pp. 100426-100426
Closed Access
Sourdough Bread Market Perception in Brazil: First Insights
Thamylles Thuany Mayrink Lima, Juliano De Dea Lindner, José Guilherme Prado Martin
(2024), pp. 325-339
Closed Access
Propriedades tecnológicas de pão “zero glúten” produzido com fermento natural de farinha de arroz
Tatiane Codem Tonetto, Dejanir Pissinin, Felipe de Lima Franzen, et al.
DELOS Desarrollo Local Sostenible (2023) Vol. 16, Iss. 49, pp. 3771-3787
Open Access
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