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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:

A study of factors influencing the water absorption capacity of Canadian hard red winter wheat flour
H. D. Sapirstein, Yao Wu, Filiz Köksel, et al.
Journal of Cereal Science (2018) Vol. 81, pp. 52-59
Closed Access | Times Cited: 46

Showing 1-25 of 46 citing articles:

Effect of roasting treatment on functional and antioxidant properties of chia seed flours
Mahrokh Hatamian, Mohammad Noshad, Saman Abdanan Mehdizadeh, et al.
NFS Journal (2020) Vol. 21, pp. 1-8
Open Access | Times Cited: 61
Enhancing traceability of wheat quality through the supply chain
Mohammad Nadimi, Eric Hawley, Jing Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 2495-2522
Open Access | Times Cited: 19
The Baking Quality of Wheat Flour (Triticum aestivum L.) Obtained from Wheat Grains Cultivated in Various Farming Systems (Organic vs. Integrated vs. Conventional)
Katarzyna Wysocka, G. Cacak-Pietrzak, Beata Feledyn-Szewczyk, et al.
Applied Sciences (2024) Vol. 14, Iss. 5, pp. 1886-1886
Open Access | Times Cited: 7
Combining grain yield, protein content and protein quality by multi-trait genomic selection in bread wheat
Sebastian Michel, Franziska Löschenberger, Christian Ametz, et al.
Theoretical and Applied Genetics (2019) Vol. 132, Iss. 10, pp. 2767-2780
Open Access | Times Cited: 43
Optimization of CO2 Concentration on Mortality of Various Stages of Callosobruchus maculatus and Development of Controlled Atmosphere Storage Structure for Black Gram Grains
V. Siva Shankar, G. Velmurugan, S. Kaliappan, et al.
Adsorption Science & Technology (2022) Vol. 2022
Open Access | Times Cited: 25
Optimization of machine learning models for predicting glutinous rice quality stored under various conditions
Abhishek Dasore, Norhashila Hashim, Rosnah Shamsudin, et al.
Journal of Stored Products Research (2025) Vol. 111, pp. 102550-102550
Closed Access
Effect of Cassava Flour and Ginger Powder Addition on Physicochemical and Antioxidant Properties of Bread
I. M. Robinson, Ayten A. Tas
Applied Sciences (2025) Vol. 15, Iss. 7, pp. 3762-3762
Open Access
Physicochemical, nutritional, and functional characterization of gluten-free ingredients and their impact on the bread texture
Kashika Arora, Ali Zein Alabiden Tlais, Guenther Augustin, et al.
LWT (2023) Vol. 177, pp. 114566-114566
Open Access | Times Cited: 9
Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology
Ionica Coțovanu, Silvia Mironeasa
Applied Sciences (2021) Vol. 11, Iss. 4, pp. 1731-1731
Open Access | Times Cited: 21
A Novel Nanoscaled Chemo Dye–Based Sensor for the Identification of Volatile Organic Compounds During the Mildewing Process of Stored Wheat
Hao Lin, Wencui Kang, Felix Y.H. Kutsanedzie, et al.
Food Analytical Methods (2019) Vol. 12, Iss. 12, pp. 2895-2907
Closed Access | Times Cited: 25
Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour
Sylwia Stępniewska, Waleed H. Hassoon, Anna Szafrańska, et al.
Foods (2019) Vol. 8, Iss. 8, pp. 331-331
Open Access | Times Cited: 22
Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity
Calvin Onyango, Susan Karenya Luvitaa, Kibet Lagat, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 911-911
Open Access | Times Cited: 12
Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review
Xinyang Sun, Filiz Köksel, Martin G. Scanlon, et al.
Cereal Chemistry (2022) Vol. 99, Iss. 4, pp. 709-723
Open Access | Times Cited: 12
The role of wheat flour minor components in predicting water absorption
Laura Rezette, Kamal Kansou, Guy Della Valle, et al.
Food Chemistry (2024) Vol. 463, pp. 141232-141232
Open Access | Times Cited: 2
Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study
Aleš Kuhar, Mojca Korošec, Anja Bolha, et al.
Foods (2020) Vol. 9, Iss. 9, pp. 1172-1172
Open Access | Times Cited: 16
Grain of Hybrids Between Spelt (<i>Triticum spelta</i> L.) and Bread Wheat (<i>Triticum aestivum</i> L.) as a New Raw Material for Breadmaking
Marian Wiwart, Anna Szafrańska, Elżbieta Suchowilska
Polish Journal of Food and Nutrition Sciences (2023), pp. 265-277
Open Access | Times Cited: 6
Relationship between nitrogen functionality and wheat flour dough rheology: Extensional and shear approaches
Susane Trevisan, Ali Khorshidi, Martin G. Scanlon
Food Research International (2022) Vol. 162, pp. 112049-112049
Closed Access | Times Cited: 9
Particle size distribution control during wheat milling: nutritional quality and functional basis of flour products—a comprehensive review
Xiaoling Tian, Xiaoxi Wang, Zhen Wang, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 12, pp. 7556-7572
Closed Access | Times Cited: 8
Quality of Winter Wheat Flour from Different Sowing and Nitrogen Management Strategies: A Case Study in Northeastern Poland
Krzysztof Lachutta, K. Jankowski
Applied Sciences (2024) Vol. 14, Iss. 12, pp. 5167-5167
Open Access | Times Cited: 1
Nutritional, Antioxidant and Structural Properties of Rusk Developed From Wheat–Bambara Groundnut (Vigna subterranean) Flour
Shonisani Eugenia Ramashia, Rilwele Calmon Sikhipha, Gbeminiyi Olamiti, et al.
Legume Science (2024) Vol. 6, Iss. 4
Open Access | Times Cited: 1
Effects of water absorption and salt on discrimination of wheat gluten strength assessed by dough mixing and protein composition
Carly Isaak, H. D. Sapirstein, Yao Wu, et al.
Journal of Cereal Science (2019) Vol. 89, pp. 102752-102752
Closed Access | Times Cited: 11
Effect of chemical oxidizers and enzymatic treatments on the rheology of dough prepared from five different wheat cultivars
Patrícia Tozatti, Erin J. Hopkins, Connie Briggs, et al.
Journal of Cereal Science (2019) Vol. 90, pp. 102806-102806
Closed Access | Times Cited: 11
Effects of the pre-frying process on the cooking quality of rice
Candela Paesani, Manuel Gómez
LWT (2020) Vol. 140, pp. 110743-110743
Closed Access | Times Cited: 11
Baking tests: Effect of sucrose and water on yeast gassing power
Pierre Gélinas, Carole McKinnon
Cereal Chemistry (2018) Vol. 95, Iss. 6, pp. 822-828
Closed Access | Times Cited: 11
Utilization potential of Glutograph in wheat breeding programs and the influence of genotype and environment on bread wheat quality
Asuman Kaplan Evlice, Aliye Pehlivan, Turgay Şanal, et al.
Cereal Chemistry (2020) Vol. 97, Iss. 3, pp. 634-641
Closed Access | Times Cited: 9
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