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:
Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time
Adriana Păucean, Larisa-Rebeca Șerban, Maria Simona Chiș, et al.
Food Chemistry X (2024) Vol. 22, pp. 101298-101298
Open Access | Times Cited: 7
Adriana Păucean, Larisa-Rebeca Șerban, Maria Simona Chiș, et al.
Food Chemistry X (2024) Vol. 22, pp. 101298-101298
Open Access | Times Cited: 7
Showing 7 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
Jean Lopes da Silva, Diana Lopes da Silva, Júlio César Polonio, et al.
Food Bioscience (2025), pp. 106132-106132
Closed Access
Influence of selected organic acid concentration on the quality and shelf life of teff injera
Ephrem Mesfin Jemere, Neela Satheesh, Sadik Jemal Awol, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Ephrem Mesfin Jemere, Neela Satheesh, Sadik Jemal Awol, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Glycaemic Index of Bakery Products and Possibilities of Its Optimization
Pavel Skřivan, Marcela Sluková, Andrej Sinica, et al.
Applied Sciences (2024) Vol. 14, Iss. 14, pp. 6070-6070
Open Access | Times Cited: 3
Pavel Skřivan, Marcela Sluková, Andrej Sinica, et al.
Applied Sciences (2024) Vol. 14, Iss. 14, pp. 6070-6070
Open Access | Times Cited: 3
Balancing Maillard reaction products formation and antioxidant activities for improved sensory quality and health benefit properties of pan baked buns
Yao Tang, Yuan Huang, Mengru Li, et al.
Food Research International (2024) Vol. 195, pp. 114984-114984
Closed Access | Times Cited: 2
Yao Tang, Yuan Huang, Mengru Li, et al.
Food Research International (2024) Vol. 195, pp. 114984-114984
Closed Access | Times Cited: 2
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
Microbial innovations in agriculture: interdisciplinary approaches to leveraging microbes for food sustainability and security
Debasis Mitra, Rahul Kumar, Neha Kamboj
Indian Journal of Microbiology Research (2024) Vol. 11, Iss. 3, pp. 129-139
Open Access
Debasis Mitra, Rahul Kumar, Neha Kamboj
Indian Journal of Microbiology Research (2024) Vol. 11, Iss. 3, pp. 129-139
Open Access
Influence of refreshment varying flour and water on sourdough viscoelasticity and textural properties of bread
José Luis Espinoza-Acosta, Melina J. Navarro‐Eúan, Nydia E. Buitimea‐Cantúa, et al.
Cereal Chemistry (2024)
Closed Access
José Luis Espinoza-Acosta, Melina J. Navarro‐Eúan, Nydia E. Buitimea‐Cantúa, et al.
Cereal Chemistry (2024)
Closed Access
