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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:

Combination of empirical and fundamental rheology for the characterization of dough from wheat flours with different extraction rate
Silvio Iacovino, Maria Carmela Trivisonno, Maria Cristina Messia, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109446-109446
Open Access | Times Cited: 21

Showing 21 citing articles:

Physico-chemical and nutritional properties of different high-amylose wheat breads
Silvio Iacovino, Michela Quiquero, Elisa De Arcangelis, et al.
Journal of Cereal Science (2024) Vol. 117, pp. 103919-103919
Closed Access | Times Cited: 5
Flour composition, dough, and bread properties of intermediate wheatgrass (Thinopyrum intermedium) compared to annual wheat species
Siri Grandal, Anne Rieder, Tzvetelin Dessev, et al.
Food Chemistry (2025) Vol. 474, pp. 143205-143205
Closed Access
Rheological Properties of Food
Lei Zhang
(2025), pp. 47-80
Closed Access
Effect of Mixed Yeast Strains and Additives on the Quality of Long-Term Refrigerated Fermented Doughs
Jun Liu, Lei Yang, Wang Ying-ji, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 717-717
Open Access
Fabrication and characterization of edible inks for 3D printing of dysphagia foods based on corn starch stabilized by calcium ions and hydrocolloids
Wenmeng Liu, Han Hu, David Julian McClements, et al.
Food Hydrocolloids (2025) Vol. 166, pp. 111278-111278
Closed Access
Durum wheat milling by-products for the production of pasta with high nutritional and cooking quality
Francesca Cuomo, C. Cinquanta, Maria Carmela Trivisonno, et al.
LWT (2024) Vol. 205, pp. 116504-116504
Open Access | Times Cited: 3
The effect of starch types on extensional, linear and nonlinear rheological properties of starch cracker dough
Berkay Berk, Yadigar Seyfi Cankal, Ebru Köroğlu, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 133848-133848
Closed Access | Times Cited: 3
Development of soy protein isolate-chelator soluble pectin composite gels as extrusion-based 3D food printing inks: Effects of mingling strategy
Jin Xie, Jinfeng Bi, Xiaoxian Liu, et al.
Food Hydrocolloids (2024) Vol. 162, pp. 110904-110904
Closed Access | Times Cited: 3
Effects of wheat cultivar, bran concentration and endoxylanase on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough
Xinyang Sun, Ziwu Bu, Simiao Wu
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137292-137292
Closed Access | Times Cited: 2
Viscosimetric properties of sodium hyaluronate and hypromellose solutions for medical devices
Francesca Cuomo, Antonio de Nigris, Lucio Zeppa, et al.
Journal of Molecular Liquids (2024) Vol. 398, pp. 124182-124182
Open Access | Times Cited: 2
Development and Process Optimization of a Steamed Fish Paste Cake Prototype for Room Temperature Distribution
Jinhwa Lee, Sang In Kang, Sana Mansoor, et al.
Processes (2024) Vol. 12, Iss. 4, pp. 795-795
Open Access | Times Cited: 2
Effect of Pretreated Yellow Split Pea Flour Supplementation on Dough Rheology, Texture, Volatile Profile, and Sensory Attributes of Wheat Flour–Based Breads
Kali Kotsiou, Georgios Palassaros, Maria Irakli, et al.
Food and Bioprocess Technology (2024) Vol. 18, Iss. 4, pp. 3993-4009
Closed Access | Times Cited: 2
Physicochemical and Functional Properties of Citrullus mucosospermus, Citroides, and Moringa oleifera Seeds’ Hydrocolloids
Olakunbi Olubi, Anthony O. Obilana, Nsenda Ngenda Tshilumbu, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1131-1131
Open Access | Times Cited: 1
Impact of Lycium barbarum Polysaccharides on Wheat Dough Quality and Hydration Dynamics
Majida Al‐Wraikat, Mohamed Aamer Abubaker, Linqiang Li, et al.
LWT (2024), pp. 116753-116753
Open Access | Times Cited: 1
Complex viscosity and cohesive energy density of mixtures of sodium hyaluronate and hypromellose for medical devices
Francesca Cuomo, Antonio de Nigris, Lucio Zeppa, et al.
Journal of Molecular Liquids (2024) Vol. 407, pp. 125138-125138
Open Access
The Analysis of Momentary Behavior for Pasta Dough Inside the Dough-Mixer
Zulhabri Ismail, Nahed Khiry Ismael, Mohamed I. Ghazy, et al.
Journal of Soil Sciences and Agricultural Engineering /Journal of Soil Sciences and Agricultural Engineering (2024), pp. 175-182
Open Access
Effect of Mixed-Strain and Additives on the Quality of Refrigerated Doughs
Jun Liu, Lei Yang, Wang Ying-ji, et al.
(2024)
Closed Access
Unraveling the mechanism of alleviating the textural deterioration of thermally sterilized cooked noodles: effect of gluten content and quality
Chen Yu, Xiao‐Na Guo, Ke‐Xue Zhu
Journal of Cereal Science (2024) Vol. 120, pp. 104045-104045
Closed Access
Evaluation of the Technological Performance of Soft Wheat Flours for Fresh-Pasta Production as Affected by Industrial Refining Degree
Silvio Iacovino, Raquel Garzón, Cristina M. Rosell, et al.
Food and Bioprocess Technology (2024)
Open Access
Recent advances in the impact of novel thermal technologies on gluten-free grain starches: Structures, techno-functional properties, and food applications
Dongsheng Hu, Gaoji Yang, Liu‐Min Fan, et al.
Food Hydrocolloids (2024) Vol. 162, pp. 110961-110961
Closed Access
Impact of surfactin on the physicochemical properties of dough and quality of corresponding steamed bread
Huifang Wang, Xinyue Wei, Dengdeng Li, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
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