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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:

Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times
Veronica Gallo, Annalisa Romano, Pasquale Ferranti, et al.
Food Structure (2022) Vol. 33, pp. 100284-100284
Closed Access | Times Cited: 10

Showing 10 citing articles:

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
Re-Thinking Table Salt Reduction in Bread with Halophyte Plant Solutions
Maria João Barroca, Catarina Flores, Sandrine Ressurreição, et al.
Applied Sciences (2023) Vol. 13, Iss. 9, pp. 5342-5342
Open Access | Times Cited: 6
Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and starch digestibility
Clelia Covino, A. Tafuri, Angela Sorrentino, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 7, pp. 4070-4082
Closed Access | Times Cited: 1
Techno-Functional Characterization of Pulse Proteins (Broad Bean, Mung Bean, and Lentil Bean) as Sustainable Plant-Based Meat and Dairy Alternatives
Zanoor ul Ashraf, Asir Gani, Asima Shah, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 6, pp. 1341-1351
Closed Access | Times Cited: 1
Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality
Denisa Atudorei, Silvia Mironeasa, Georgiana Gabriela Codinǎ
Foods (2022) Vol. 11, Iss. 19, pp. 2982-2982
Open Access | Times Cited: 7
Extending shelf life and optimizing effective parameters by using clove oil (Syzygium aromaticum oleum)/orange oil (Citrus aurantium var dulcis oleum) in bread: thermal, morphological and sensory approach
Fatma İrem Şahin, Nil Acaralı
Journal of Food Science and Technology (2023) Vol. 60, Iss. 12, pp. 3002-3013
Closed Access | Times Cited: 2
Influence of Thermal Treatment and Granulometry on Physicochemical, Techno-Functional and Nutritional Properties of Lentil Flours
Angela Daniela Carboni, Gonçalo Nuno Martins, Paula C. Castilho, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2744-2744
Open Access
Ekmek Yapımında Kullanılan Farklı Kurubaklagil ve Tahıl Unlarının Sağlık Üzerine Etkileri
Yasemin Tuğba Öğünç, Neslişah Rakıcıoğlu
İstanbul Gelişim Üniversitesi Sağlık Bilimleri Dergisi (2024), Iss. 23, pp. 941-953
Open Access
Production of Kaeng Liang Soup (Thai Style Spicy Mixed Vegetable Soup) Powder Using Foam-mat Drying
Satitpong Munlum, Marasri Junsi
Journal of Current Science and Technology (2023) Vol. 14, Iss. 1
Open Access
LATEST DIRECTIONS OF DEVELOPMENT OF RESEARCH IN THE FIELD OF BAKERY
Yelena Oleinikova, А.В. ЧИЖАЕВА, Mereke Alimzhanova, et al.
МИКРОБИОЛОГИЯ ЖӘНЕ ВИРУСОЛОГИЯ (2022), Iss. 4(39), pp. 19-30
Closed Access
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