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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:
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
Shaohui Li, Aixia Zhang, Wei Zhao, et al.
Food Bioscience (2024) Vol. 57, pp. 103581-103581
Closed Access | Times Cited: 4
Showing 4 citing articles:
Insights into the starch and proteins molecular structure changes of foxtail millet sourdough: Effect of fermentation from grains of cereal to pre-meal
Shaohui Li, Songyan Liu, Hanmei Wu, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132729-132729
Closed Access | Times Cited: 1
Shaohui Li, Songyan Liu, Hanmei Wu, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132729-132729
Closed Access | Times Cited: 1
Effect of Buckwheat hulls at cell-scale on physiochemical and textural properties of steamed rice cake
Lijuan Wang, Zicong Guo, Haoran Wang, et al.
LWT (2024), pp. 116818-116818
Open Access
Lijuan Wang, Zicong Guo, Haoran Wang, et al.
LWT (2024), pp. 116818-116818
Open Access
Mixed fermentation of lactic acid bacteria and sourdough on quality and storage characteristics of steamed bun
Junjian Ran, Yuhan Tang, Yue Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 102035-102035
Open Access
Junjian Ran, Yuhan Tang, Yue Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 102035-102035
Open Access
Effects of Sourdough and Lactic Acid Bacteria Mixed Fermentation on Quality and Storage Characteristics of Steamed Buns
Junjian Ran, Yuhan Tang, Yue Zhang, et al.
(2024)
Closed Access
Junjian Ran, Yuhan Tang, Yue Zhang, et al.
(2024)
Closed Access