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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:

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

Showing 11 citing articles:

The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies
Alessio Cappelli, Lorenzo Bettaccini, Enrico Cini
Trends in Food Science & Technology (2020) Vol. 104, pp. 91-101
Closed Access | Times Cited: 91
Identification and estimation of dietary fibre-induced processes during dough mixing using farinogram analysis
Antoni Miś, Agnieszka Nawrocka
Journal of Cereal Science (2025), pp. 104167-104167
Closed Access
Improvement of noodle quality: The effect of ultrasonic on noodles resting
Shuhong Li, Dong Tang, Sitong Liu, et al.
Journal of Cereal Science (2020) Vol. 96, pp. 103089-103089
Closed Access | Times Cited: 21
Water redistribution between model bread dough components during mixing
Antoni Miś, Magdalena Krekora, Zbigniew Niewiadomski, et al.
Journal of Cereal Science (2020) Vol. 95, pp. 103035-103035
Open Access | Times Cited: 17
Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties
Susane Trevisan, Filiz Köksel, Buket Çetiner, et al.
Cereal Chemistry (2024) Vol. 101, Iss. 4, pp. 871-883
Open Access | Times Cited: 1
Effects of delayed harvest on wheat quality, gluten strength, and protein composition of hard red spring wheat
Kathleen Dorrian, M.S. Mkhabela, H. D. Sapirstein, et al.
Cereal Chemistry (2022) Vol. 100, Iss. 1, pp. 196-212
Closed Access | Times Cited: 6
The effects of sodium reduction on the mechanical properties of doughs made from flours with a range of strengths using a mixograph
Xinyang Sun, Filiz Köksel, Martin G. Scanlon, et al.
Journal of Cereal Science (2020) Vol. 95, pp. 103071-103071
Closed Access | Times Cited: 6
Exploring the influence of weather on gluten strength of hard red spring wheat (Triticum aestivum L.) on the Canadian Prairies
M.S. Mkhabela, Paul Bullock, H. D. Sapirstein, et al.
Journal of Cereal Science (2021) Vol. 104, pp. 103410-103410
Closed Access | Times Cited: 6
Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths
Nayeon Baek, Yujin Moon, Jeongeon Kim, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3843-3843
Open Access | Times Cited: 2
Effect of β-glucans on water redistribution and gluten structure in a model dough during the mixing process
Renata Welc, Sabina Karp, Marcin Andrzej Kurek, et al.
International Agrophysics (2023) Vol. 37, Iss. 2, pp. 151-158
Open Access | Times Cited: 1
An investigation of grain characteristics, dough quality and baking performance of perennial wheats from contrasting parentage
Denise Pleming, Matthew T. Newell, Richard C. Hayes, et al.
Journal of Cereal Science (2023) Vol. 114, pp. 103798-103798
Open Access | Times Cited: 1
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