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:
Dynamic changes in ferulic acid and diferulic acids in wheat flour doughs during the breadmaking process
Yasuyuki Nishitsuji, Kristin Whitney, Katsuyuki Hayakawa, et al.
Food Chemistry (2024) Vol. 443, pp. 138524-138524
Closed Access | Times Cited: 2
Yasuyuki Nishitsuji, Kristin Whitney, Katsuyuki Hayakawa, et al.
Food Chemistry (2024) Vol. 443, pp. 138524-138524
Closed Access | Times Cited: 2
Showing 2 citing articles:
Structural and quantitative changes in alkali-solubilized arabinoxylan throughout the breadmaking process
Yasuyuki Nishitsuji, Kristin Whitney, Katsuyuki Hayakawa, et al.
Food Chemistry (2025), pp. 143234-143234
Closed Access
Yasuyuki Nishitsuji, Kristin Whitney, Katsuyuki Hayakawa, et al.
Food Chemistry (2025), pp. 143234-143234
Closed Access
Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre
Qingyang Liu, Simiao Wu, Xinyang Sun
Food Hydrocolloids (2024) Vol. 160, pp. 110742-110742
Closed Access | Times Cited: 1
Qingyang Liu, Simiao Wu, Xinyang Sun
Food Hydrocolloids (2024) Vol. 160, pp. 110742-110742
Closed Access | Times Cited: 1
