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:
Gluten free and high protein-fiber wheat flour blends: Macro-micronutrient, dietary fiber, functional properties, and sensory attributes
Oluwole Steve Ijarotimi, Oluwaseun Grace Ogunjobi, Timilehin David Oluwajuyitan
Food Chemistry Advances (2022) Vol. 1, pp. 100134-100134
Open Access | Times Cited: 12
Oluwole Steve Ijarotimi, Oluwaseun Grace Ogunjobi, Timilehin David Oluwajuyitan
Food Chemistry Advances (2022) Vol. 1, pp. 100134-100134
Open Access | Times Cited: 12
Showing 12 citing articles:
Effects of banana peel flour (Musa paradisiaca AAB (sub-group Pisang Nangka)) substitution on physicochemical and sensory properties of bun
Nur Fitriani Usdyana Attahmid, M. Naemaa
Food Research (2025) Vol. 8, Iss. Supplementary 8, pp. 22-33
Open Access | Times Cited: 1
Nur Fitriani Usdyana Attahmid, M. Naemaa
Food Research (2025) Vol. 8, Iss. Supplementary 8, pp. 22-33
Open Access | Times Cited: 1
Enhancing blood glucose regulation and antioxidant activity in high-protein, high-fiber composite cookies: A study of whole-wheat, sweet potato, peanut, and rice bran incorporation
Udeh Charles Chiedu, Sunday A. Malomo, Ijarotimi Oluwole Steve
Food Chemistry Advances (2025) Vol. 6, pp. 100876-100876
Closed Access
Udeh Charles Chiedu, Sunday A. Malomo, Ijarotimi Oluwole Steve
Food Chemistry Advances (2025) Vol. 6, pp. 100876-100876
Closed Access
Mitigation of anti-nutrients from millet by employing traditional to cutting-edge processing’s to enhance nutrition profile
T. V. K. Singh, Ravinder Kaushik
Journal of Food Composition and Analysis (2025), pp. 107605-107605
Closed Access
T. V. K. Singh, Ravinder Kaushik
Journal of Food Composition and Analysis (2025), pp. 107605-107605
Closed Access
In vitro antioxidants and anti-inflammatory potentials of high protein-fibre cookies produced from whole wheat, sweet potato, rice bran and peanut composite flour blends
Charles Chiedu Udeh, Sunday A. Malomo, Oluwole Steve Ijarotimi
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 3
Charles Chiedu Udeh, Sunday A. Malomo, Oluwole Steve Ijarotimi
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 3
Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of Bacillus vallismortis Laccase
Xiaoyu Zhu, Shijin Zhang, Luyao Bian, et al.
Foods (2023) Vol. 12, Iss. 22, pp. 4146-4146
Open Access | Times Cited: 5
Xiaoyu Zhu, Shijin Zhang, Luyao Bian, et al.
Foods (2023) Vol. 12, Iss. 22, pp. 4146-4146
Open Access | Times Cited: 5
The Nutritional Qualities of Walnuts and Their Planted Soils from China—Level and Relationship
Maokai Cui, Qingyang Li, Zhanglin Ni, et al.
Forests (2023) Vol. 14, Iss. 7, pp. 1369-1369
Open Access | Times Cited: 4
Maokai Cui, Qingyang Li, Zhanglin Ni, et al.
Forests (2023) Vol. 14, Iss. 7, pp. 1369-1369
Open Access | Times Cited: 4
Physicochemical, Nutritional and Functional Properties of Composite Flour Blends from Whole Wheat, Sweet Potato, Defatted Peanut and Rice Bran
Udeh Charles Chiedu, Sunday A. Malomo, Ijarotimi Oluwole Steve, et al.
European Journal of Nutrition & Food Safety (2023) Vol. 15, Iss. 12, pp. 41-55
Open Access | Times Cited: 4
Udeh Charles Chiedu, Sunday A. Malomo, Ijarotimi Oluwole Steve, et al.
European Journal of Nutrition & Food Safety (2023) Vol. 15, Iss. 12, pp. 41-55
Open Access | Times Cited: 4
Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains
Agata Wojciechowicz-Budzisz, Pavel Skřivan, Marcela Sluková, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 39-39
Open Access | Times Cited: 2
Agata Wojciechowicz-Budzisz, Pavel Skřivan, Marcela Sluková, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 39-39
Open Access | Times Cited: 2
Optimization and quality evaluation of functional pasta made from germinated finger millet, buckwheat, and black gram
Vijay Shankar Kushwaha, Shubhangi Srivastava, Prashant Pandharinath Said
Food Science and Technology International (2024)
Closed Access
Vijay Shankar Kushwaha, Shubhangi Srivastava, Prashant Pandharinath Said
Food Science and Technology International (2024)
Closed Access
Utilization of Polygonum cognatum Meissn, a Gastronomic Product of the Turkish Culinary Culture, in the Production of Gluten-free Biscuits
Fatma HAYIT, Aysenur Erdogan
Journal of Culinary Science & Technology (2024), pp. 1-21
Closed Access
Fatma HAYIT, Aysenur Erdogan
Journal of Culinary Science & Technology (2024), pp. 1-21
Closed Access
Steamed Bread from Juai Pumpkin Puree One of South Kalimantan Superior Agricultural Commodities
Rini Hustiany, Suci Latifah Noor Fahmi, Zairin Zairin
IOP Conference Series Earth and Environmental Science (2024) Vol. 1413, Iss. 1, pp. 012066-012066
Open Access
Rini Hustiany, Suci Latifah Noor Fahmi, Zairin Zairin
IOP Conference Series Earth and Environmental Science (2024) Vol. 1413, Iss. 1, pp. 012066-012066
Open Access
Improving Organoleptic and Physicochemical Properties of Breadfruit Flour through Tannin Reduction
Sri Widowati, Widaningrum, Anna Sulistyaningrum
E3S Web of Conferences (2023) Vol. 444, pp. 01009-01009
Open Access
Sri Widowati, Widaningrum, Anna Sulistyaningrum
E3S Web of Conferences (2023) Vol. 444, pp. 01009-01009
Open Access
