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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:

Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process
Wenfei Tian, Gengjun Chen, Michael Tilley, et al.
Food Chemistry (2020) Vol. 345, pp. 128851-128851
Closed Access | Times Cited: 62

Showing 1-25 of 62 citing articles:

Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties
Simone Schefer, Marie Oest, Sascha Rohn
Foods (2021) Vol. 10, Iss. 11, pp. 2798-2798
Open Access | Times Cited: 64
A comprehensive review of wheat phytochemicals: From farm to fork and beyond
Wenfei Tian, Yi Zheng, Weiqun Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2274-2308
Closed Access | Times Cited: 37
Ferulic Acid—A Brief Review of Its Extraction, Bioavailability and Biological Activity
Krystyna Pyrzyńska
Separations (2024) Vol. 11, Iss. 7, pp. 204-204
Open Access | Times Cited: 10
Oatmeal and wheat flour as the sources of thyroid peroxidase and proinflammatory enzymes modulators in the prevention of thyroid diseases
Urszula Gawlik‐Dziki, Ewa Habza-Kowalska, Katarzyna Piwowarczyk, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Physical, chemical, sensorial properties and in vitro digestibility of wheat bread enriched with yunnan commercial and wild edible mushrooms
Yudi Liu, Heng Zhang, Margaret A. Brennan, et al.
LWT (2022) Vol. 169, pp. 113923-113923
Open Access | Times Cited: 26
Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain
Antonietta Baiano, Barbara la Gatta, Mariacinzia Rutigliano, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 834-834
Open Access | Times Cited: 18
Effect of bran particle size on rheology properties and baking quality of whole wheat flour from four different varieties
Cheng Li, Michael Tilley, Richard Chen, et al.
LWT (2023) Vol. 175, pp. 114504-114504
Open Access | Times Cited: 15
Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds
Luisina Monsierra, Pablo Mansilla, Gabriela Pérez
Foods (2024) Vol. 13, Iss. 2, pp. 194-194
Open Access | Times Cited: 5
Recent insight into the advances and prospects of microbial lipases and their potential applications in industry
Azadeh Eskandari, Thean Chor Leow, Mohd Basyaruddin Abdul Rahman, et al.
International Microbiology (2024) Vol. 27, Iss. 6, pp. 1597-1631
Closed Access | Times Cited: 5
Circular bioeconomy for cocoa by-product industry: Development of whey protein-cocoa bean shell concentrate particles obtained by spray-drying and freeze-drying for commercial applications
Alexandra Valencia, Carlos Elías‐Peñafiel, Christian R. Encina-Zelada, et al.
Food and Bioproducts Processing (2024) Vol. 146, pp. 38-48
Closed Access | Times Cited: 4
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
Potential bioaccessibility of phenolic acids in whole wheat products during in vitro gastrointestinal digestion and probiotic fermentation
Wenfei Tian, Ruijia Hu, Gengjun Chen, et al.
Food Chemistry (2021) Vol. 362, pp. 130135-130135
Open Access | Times Cited: 32
Recent Advances in Lipases and Their Applications in the Food and Nutraceutical Industry
A.L. Reyes-Reyes, Francisco Valero, Georgina Sandoval
Catalysts (2022) Vol. 12, Iss. 9, pp. 960-960
Open Access | Times Cited: 25
Effect of Tomato, Beetroot and Carrot Juice Addition on Physicochemical, Antioxidant and Texture Properties of Wheat Bread
Marianna Raczyk, Bartosz Kruszewski, Ewa Zachariasz
Antioxidants (2022) Vol. 11, Iss. 11, pp. 2178-2178
Open Access | Times Cited: 22
A novel strategy for improving the antioxidant, iridoid, and flavor properties of Noni (Morinda citrifolia L.) fruit juice by lactic acid bacteria fermentation
Chao Zhang, Xiaoai Chen, Xiaoxue Guo, et al.
LWT (2023) Vol. 184, pp. 115075-115075
Open Access | Times Cited: 13
Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.)
Tianle Wu, Peng Wang, Yuyu Zhang, et al.
Food Chemistry (2023) Vol. 427, pp. 136666-136666
Closed Access | Times Cited: 11
Effect of 3D printing and traditional molding on phenolic compounds and antioxidant activity in steamed bread
Shu Ma, Yanru Bao, Ming Xu, et al.
Food Chemistry (2024) Vol. 454, pp. 139699-139699
Closed Access | Times Cited: 3
Wheat grain phenolics: a review on composition, bioactivity, and influencing factors
Dongyun Ma, Chenyang Wang, Jianchao Feng, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 101, Iss. 15, pp. 6167-6185
Closed Access | Times Cited: 29
The Influence of Pulsed Electric Field and Air Temperature on the Course of Hot-Air Drying and the Bioactive Compounds of Apple Tissue
Agnieszka Ciurzyńska, Magdalena Trusińska, Katarzyna Rybak, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 2970-2970
Open Access | Times Cited: 10
Comparison of nutritional quality, phenolic compounds, and antioxidant activity of conventional and 3D printed biscuits from wholegrain and multigrain flours
Yusuf Olamide Kewuyemi, Hema Kesa, Reinout Meijboom, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 83, pp. 103243-103243
Closed Access | Times Cited: 16
Elucidation of phenolic metabolites in wheat seedlings (Triticum aestivum L.) by NMR and HPLC-Q-Orbitrap-MS/MS: Changes in isolated phenolics and antioxidant effects through diverse growth times
HanGyeol Lee, Ji Yeong Yang, Eun Ji, et al.
Food Chemistry X (2022) Vol. 17, pp. 100557-100557
Open Access | Times Cited: 15
Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products
Mia Schutte, Stefan Hayward, Marena Manley
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-20
Open Access | Times Cited: 2
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
Changes in structure and phenolic profiles during processing of steamed bread enriched with purple sweetpotato flour
Rongbin Cui, Fan Zhu
Food Chemistry (2021) Vol. 369, pp. 130578-130578
Closed Access | Times Cited: 20
The impact of processing on the release and antioxidant capacity of ferulic acid from wheat: A systematic review
Haizhen Han, Louise Dye, Alan R. Mackie
Food Research International (2022) Vol. 164, pp. 112371-112371
Open Access | Times Cited: 13
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