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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:

Comparison of different bread types: Chemical and physical parameters
Márcio Carocho, Patrícia Morales, María Ciudad‐Mulero, et al.
Food Chemistry (2019) Vol. 310, pp. 125954-125954
Open Access | Times Cited: 79

Showing 1-25 of 79 citing articles:

Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread
Fan Zhang, Jinying Guo, Peiyao Li, et al.
Food Chemistry (2024) Vol. 447, pp. 138932-138932
Closed Access | Times Cited: 22
Bee pollen and bee bread nutritional potential: Chemical composition and macronutrient digestibility under in vitro gastrointestinal system
Volkan Aylanç, Soraia I. Falcão, Miguel Vilas‐Boas
Food Chemistry (2023) Vol. 413, pp. 135597-135597
Open Access | Times Cited: 32
Characteristics of sourdough bread fermented with Pediococcus pentosaceus and Saccharomyces cerevisiae and its bio-preservative effect against Aspergillus flavus
Juhui Jin, Thi Thanh Hanh Nguyen, Sanjida Humayun, et al.
Food Chemistry (2020) Vol. 345, pp. 128787-128787
Closed Access | Times Cited: 61
Comparison of heavy metal levels and health risk assessment of different bread types marketed in Turkey
Burhan Başaran
Journal of Food Composition and Analysis (2022) Vol. 108, pp. 104443-104443
Closed Access | Times Cited: 31
Evaluation on the water state of frozen dough and quality of steamed bread with proper amount of sanxan added during freeze-thawed cycles
Jie Li, Le Sun, Bolun Li, et al.
Journal of Cereal Science (2022) Vol. 108, pp. 103564-103564
Open Access | Times Cited: 30
Quality Characterization of Fava Bean-Fortified Bread Using Hyperspectral Imaging
Sunday J. Olakanmi, Digvir S. Jayas, Jitendra Paliwal, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 231-231
Open Access | Times Cited: 6
Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour
Denisa Atudorei, Olivia Atudorei, Georgiana Gabriela Codină
Foods (2021) Vol. 10, Iss. 7, pp. 1542-1542
Open Access | Times Cited: 35
Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product
Iulian Eugen Rusu, Romina Alina Marc, Crina Mureșan, et al.
Plants (2021) Vol. 10, Iss. 8, pp. 1558-1558
Open Access | Times Cited: 33
Enhancing nutritional and antioxidant properties of wheat bread: The role of foxtail millet and ripe banana pulp
Md. Joynal Abedin, Jannatul Tajria, Abu Tareq Mohammad Abdullah, et al.
Food Chemistry Advances (2025), pp. 100932-100932
Open Access
Nutritional and technological assessment of durum wheat-faba bean enriched flours, and sensory quality of developed composite bread
Asmaa Benayad, Mona Taghouti, Aouatif Benali, et al.
Saudi Journal of Biological Sciences (2020) Vol. 28, Iss. 1, pp. 635-642
Open Access | Times Cited: 33
Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review
Sunday J. Olakanmi, Digvir S. Jayas, Jitendra Paliwal
Foods (2022) Vol. 11, Iss. 20, pp. 3287-3287
Open Access | Times Cited: 22
Proximate composition, amino acid composition and food product application of anchovy: a review
N.M. Kari, Fisal Ahmad, Mohd Nor Azman Ayub
Food Research (2022) Vol. 6, Iss. 4, pp. 16-29
Open Access | Times Cited: 20
Investigation of In Situ and Ex Situ Mode of LAB Incorporation and the Effect on Dough Viscoelasticity, Bread Texture, and Overall Physical Quality Postbaking
YiNing Dong, Ismaı̈l Fliss, Salwa Karboune
ACS Food Science & Technology (2024) Vol. 4, Iss. 2, pp. 316-332
Closed Access | Times Cited: 4
Innovations in nondestructive assessment of baked products: Current trends and future prospects
Sunday J. Olakanmi, Vimala S. K. Bharathi, Digvir S. Jayas, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Open Access | Times Cited: 4
Bread consumption trends in Poland: A socio‐economic perspective and factors affecting current intake
Adam Sadowski, Bogusława Dobrowolska, Piotr Dziugan, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 7776-7787
Open Access | Times Cited: 4
Designing safe grain-based food processes
Ram Kumar Shrestha, Jana K. Richter, Girish M. Ganjyal, et al.
Elsevier eBooks (2025), pp. 305-376
Closed Access
Examination of the physico-chemical parameters of some romanian breads
Katalin Bodor, József Szilágyi, Júlia Incze, et al.
Applied Food Research (2025), pp. 100744-100744
Open Access
Nutritional and functional aspects of European cereal-based fermented foods and beverages
Tolulope Joshua Ashaolu, László Varga, Babett Greff
Food Research International (2025) Vol. 209, pp. 116221-116221
Open Access
Valorization of Buckwheat (Fagopyrum esculentum) in Baked Goods Through Sprouting Process
Alessio Sergiacomo, Andrea Bresciani, Mara Miele, et al.
Food and Bioprocess Technology (2025)
Open Access
Comparison of the effects of three different fungal laccases on the quality of rye bread
Peng Zhou, Ran Zhang, Yuan Gao, et al.
Food Chemistry (2025), pp. 144035-144035
Closed Access
Phytochemical diversity and biological activities of Hypericum japonicum and Hypericum sampsonii: Potential for natural product-based food applications
Paula Barciela, Daniele Bobrowski Rodrigues, Ana Perez-Vazquez, et al.
Food Chemistry (2025), pp. 144355-144355
Closed Access
The fruits of sumac (Rhus coriaria L.) as a functional additive and salt replacement to wheat bread
Dariusz Dziki, G. Cacak-Pietrzak, Waleed H. Hassoon, et al.
LWT (2020) Vol. 136, pp. 110346-110346
Closed Access | Times Cited: 28
Durum and Bread Wheat Flours. Preliminary Mineral Characterization and Its Potential Health Claims
María Ciudad‐Mulero, María Cruz Matallana González, María Jesús Callejo, et al.
Agronomy (2021) Vol. 11, Iss. 1, pp. 108-108
Open Access | Times Cited: 26
Identification of desirable mechanical and sensory properties of bread for the elderly
Martina Moretton, Camilla Cattaneo, Ana Carolina Mosca, et al.
Food Quality and Preference (2022) Vol. 104, pp. 104716-104716
Open Access | Times Cited: 17
The effect of γ-[Glu](1≤n≤5)-Gln on the physicochemical characteristics of frozen dough and the quality of baked bread
Junjie Lin, Dongxiao Sun‐Waterhouse, Runmei Tang, et al.
Food Chemistry (2020) Vol. 343, pp. 128406-128406
Closed Access | Times Cited: 25
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