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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:

In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads
Ippolyti Gkountenoudi-Eskitzi, Kali Kotsiou, Maria Irakli, et al.
Food Research International (2023) Vol. 166, pp. 112579-112579
Closed Access | Times Cited: 23

Showing 23 citing articles:

Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life
Evangelia Papagianni, Kali Kotsiou, Anthia Matsakidou, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109734-109734
Closed Access | Times Cited: 6
A Review on Healthier Bread Making: Focusing on the Underlying Mechanisms for Decreasing Glycemic Index
Enes Mustafa Ucar, Mevlüde Kızıl
Food Reviews International (2025), pp. 1-40
Closed Access
Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints
Marijana Djordjević, Miljana Djordjević, Małgorzata Starowicz, et al.
Antioxidants (2024) Vol. 13, Iss. 2, pp. 142-142
Open Access | Times Cited: 5
Macromolecular, thermal, and nonthermal technologies for reduction of glycemic index in food-A review
G. Jeevarathinam, Seema Ramniwas, Punit Singh, et al.
Food Chemistry (2024) Vol. 445, pp. 138742-138742
Closed Access | Times Cited: 5
Non-invasive microstructural characterization and in vivo glycemic response of white bread formulated with soluble dietary fiber
José D. Torres, Verónica Dueik, D. J. Carré, et al.
Food Bioscience (2024) Vol. 61, pp. 104505-104505
Open Access | Times Cited: 5
Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread
Zihan Gao, Guangzhen Wang, Jing Zhang, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 767-767
Open Access | Times Cited: 4
Functional foods with a tailored glycemic response based on food matrix and its interactions: Can it be a reality?
Debarati Mondal, Monika Awana, Shreya Mandal, et al.
Food Chemistry X (2024) Vol. 22, pp. 101358-101358
Open Access | Times Cited: 4
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: 2
Flaxseed and sprouted lentil seeds as functional ingredients in the development of nutritionally fortified “clean-label” gluten-free breads
Evangelia Papagianni, Kali Kotsiou, Costas G. Βiliaderis, et al.
Food Hydrocolloids for Health (2023) Vol. 4, pp. 100165-100165
Open Access | Times Cited: 6
Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars
Nicolás Francisco Bongianino, María Eugenia Steffolani, Claudio David Morales, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2780-2780
Open Access | Times Cited: 3
Effects of Tremella aurantialba on physical properties, in vitro glucose release, digesta rheology, and microstructure of bread
Hui Feng, Lifei Luo, Liyan Wang, et al.
Journal of Food Science (2023) Vol. 88, Iss. 12, pp. 4853-4866
Closed Access | Times Cited: 3
Effectiveness of Chickpeas on Blood Sugar: A Systematic Review and Meta-Analysis of Randomized Controlled Trials
Taegwang Nam, Anna Kim, Yong-Taek Oh
Nutrients (2023) Vol. 15, Iss. 21, pp. 4556-4556
Open Access | Times Cited: 3
Preparation and examination of the quality of gingerbread made with composite flour and sugar beet
Bayan Muldabekova, Galiya Zhazykbayeva, Pernekul Maliktayeva, et al.
Potravinarstvo Slovak Journal of Food Sciences (2023) Vol. 17, pp. 514-528
Open Access | Times Cited: 2
Impact of supplement of Qingke flours on physiochemical properties, sensory and in vitro starch digestibility of wheat bread and its enhancement by bread quality improvers
Shang Lin, Bingyu Huang, Shuxiang Liu, et al.
Food Chemistry X (2023) Vol. 19, pp. 100855-100855
Open Access | Times Cited: 2
Development of a yeast‐free bread using legume and nut flours in a gluten‐free flour: Techno‐functional characteristics and sensory evaluation
Ayça Taş Tuna, J. Ortiz‐Solà, Laura López‐Mas, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 3999-4010
Open Access
Partial substitution of wheat flour with kiwi starch: Rheology, microstructure changes in dough and the quality properties of bread
Zhenyun She, Qinyu Zhao, Danting Hou, et al.
Food Chemistry X (2024) Vol. 23, pp. 101614-101614
Open Access
Longan seed tannins as a quality tyrosinase inhibitor and browning resistance agent: Activity and mechanism
Wei‐Ming Chai, Tingting Shao, Shanmei Zeng, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 119918-119918
Closed Access
Acorns: From an Ancient Food to a Modern Sustainable Resource
Leonardo G. Inácio, Raul Bernardino, Susana Bernardino, et al.
Sustainability (2024) Vol. 16, Iss. 22, pp. 9613-9613
Open Access
Mechanisms of starchy foods glycemic index reduction under different means and their impacts on food sensory qualities: A review
Yujie Zhang, Xingyu Mei, Wenqing Li, et al.
Food Chemistry (2024) Vol. 467, pp. 142351-142351
Closed Access
Acorn gasification char valorisation in the manufacture of alkali activated materials
M.A. Gómez-Casero, Luís Calado, Pedro Romano, et al.
Construction and Building Materials (2023) Vol. 407, pp. 133533-133533
Open Access | Times Cited: 1
The effect of Dictyophora indusiata, oats and Polygonatum kingianum on the physicochemical properties and in vitro digestion of pizza crust
Kejun Chen, Charles S. Brennan, Margaret A. Brennan, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 785-796
Open Access | Times Cited: 1
Chickpea flour in gluten-free baked products
Rafaela Soares dos Santos Kanai, Bianca de Souza, Marianne Ayumi Shirai
Seven Editora eBooks (2023)
Open Access
Development of a Yeast-Free and Gluten-Free Bread Using Legume and Nut Flours: Techno-Functional Characteristics and Sensory Evaluation Using Free Choice Profile
Ayça Tuna, Laura López‐Mas, Filiz Baser, et al.
(2023)
Closed Access
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