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:
Sourdough performances of the golden cereal Tritordeum: Dynamics of microbial ecology, biochemical and nutritional features
Kashika Arora, Ilaria Carafa, Francesca Fava, et al.
International Journal of Food Microbiology (2022) Vol. 374, pp. 109725-109725
Closed Access | Times Cited: 12
Kashika Arora, Ilaria Carafa, Francesca Fava, et al.
International Journal of Food Microbiology (2022) Vol. 374, pp. 109725-109725
Closed Access | Times Cited: 12
Showing 12 citing articles:
The Role of Alternative Crops in an Upcoming Global Food Crisis: A Concise Review
Antonios Mavroeidis, Ioannis ROUSSIS, Ioanna KAKABOUKI
Foods (2022) Vol. 11, Iss. 22, pp. 3584-3584
Open Access | Times Cited: 18
Antonios Mavroeidis, Ioannis ROUSSIS, Ioanna KAKABOUKI
Foods (2022) Vol. 11, Iss. 22, pp. 3584-3584
Open Access | Times Cited: 18
Microbial ecology and metabolite dynamics of backslopped triticale sourdough productions and the impact of scale
Víctor González-Alonso, Inés Pradal, Yohanes Raditya Wardhana, et al.
International Journal of Food Microbiology (2023) Vol. 408, pp. 110445-110445
Open Access | Times Cited: 8
Víctor González-Alonso, Inés Pradal, Yohanes Raditya Wardhana, et al.
International Journal of Food Microbiology (2023) Vol. 408, pp. 110445-110445
Open Access | Times Cited: 8
Tritordeum: Promising Cultivars to Improve Health
Salvatore De, Antonella Venezia, Luigia Di Stasio, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 661-661
Open Access | Times Cited: 2
Salvatore De, Antonella Venezia, Luigia Di Stasio, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 661-661
Open Access | Times Cited: 2
Identification and biotechnological characterisation of yeast microbiota involved in spontaneous fermented wholegrain sourdoughs
Beatriz García‐Béjar, Pilar Fernández‐Pacheco, Javier Carreño‐Domínguez, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 15, pp. 7683-7693
Open Access | Times Cited: 6
Beatriz García‐Béjar, Pilar Fernández‐Pacheco, Javier Carreño‐Domínguez, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 15, pp. 7683-7693
Open Access | Times Cited: 6
New fermented Plant-Based Ingredients in Sourdough Breads Enhanced Nutritional Value and Impacted on Gut Microbiota
Federica Mastrolonardo, Alice Costantini, Andrea Polo, et al.
Future Foods (2024) Vol. 10, pp. 100498-100498
Open Access | Times Cited: 1
Federica Mastrolonardo, Alice Costantini, Andrea Polo, et al.
Future Foods (2024) Vol. 10, pp. 100498-100498
Open Access | Times Cited: 1
Identification and Selection of Prospective Probiotics for Enhancing Gastrointestinal Digestion: Application in Pharmaceutical Preparations and Dietary Supplements
Claudia Cappello, Ali Zein Alabiden Tlais, Marta Acin‐Albiac, et al.
Nutrients (2023) Vol. 15, Iss. 6, pp. 1306-1306
Open Access | Times Cited: 3
Claudia Cappello, Ali Zein Alabiden Tlais, Marta Acin‐Albiac, et al.
Nutrients (2023) Vol. 15, Iss. 6, pp. 1306-1306
Open Access | Times Cited: 3
In vitro faecal fermentation of Tritordeum breads and its effect on the human gut health
Kashika Arora, Giulia Gaudioso, Pavel Solovyev, et al.
Current Research in Microbial Sciences (2023) Vol. 6, pp. 100214-100214
Open Access | Times Cited: 3
Kashika Arora, Giulia Gaudioso, Pavel Solovyev, et al.
Current Research in Microbial Sciences (2023) Vol. 6, pp. 100214-100214
Open Access | Times Cited: 3
Sourdough “Biga” Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model
Alice Costantini, Michela Verni, Federica Mastrolonardo, et al.
Nutrients (2023) Vol. 15, Iss. 13, pp. 2958-2958
Open Access | Times Cited: 2
Alice Costantini, Michela Verni, Federica Mastrolonardo, et al.
Nutrients (2023) Vol. 15, Iss. 13, pp. 2958-2958
Open Access | Times Cited: 2
Sustainable Processes and Physico-Chemical Characterization of Artisanal Spontaneous Gluten Free Sourdough (Quinoa, Amaranth and Brown Rice) Compared to Wheat Sourdough
Rocío Peñalver, Waldo A. Díaz-Vásquez, Mario A. Maulén, et al.
Sustainability (2024) Vol. 16, Iss. 8, pp. 3297-3297
Open Access
Rocío Peñalver, Waldo A. Díaz-Vásquez, Mario A. Maulén, et al.
Sustainability (2024) Vol. 16, Iss. 8, pp. 3297-3297
Open Access
Use of non-conventional ingredients to develop and improve functional and bio-fortified sourdough-based and other bakery products
Alexandrina Sîrbu
Elsevier eBooks (2024), pp. 297-319
Closed Access
Alexandrina Sîrbu
Elsevier eBooks (2024), pp. 297-319
Closed Access
Tritordeum Bulel and Aucan: Promising Cultivars to Improve Health
Salvatore De, Antonella Venezia, Luigia Di Stasio, et al.
(2023)
Open Access | Times Cited: 1
Salvatore De, Antonella Venezia, Luigia Di Stasio, et al.
(2023)
Open Access | Times Cited: 1
Sensory Profile of Gluten-Free Breads Based on Alternative Commercial Flours
Karen F. Irigoytia, María Belén Parodi, Nancy Noemí Esposito, et al.
Foods (2023), pp. 124-124
Open Access
Karen F. Irigoytia, María Belén Parodi, Nancy Noemí Esposito, et al.
Foods (2023), pp. 124-124
Open Access
