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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:

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

Showing 11 citing articles:

Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre
Qingyang Liu, Simiao Wu, Xinyang Sun
Food Hydrocolloids (2024) Vol. 160, pp. 110742-110742
Closed Access | Times Cited: 4
Organic acids in bread-making affecting gluten structure and digestibility
Ana Elisa Ramos Magalhães, Maria Isabel Landim Neves, Bruna dos Reis Gasparetto, et al.
Food Research International (2023) Vol. 174, pp. 113520-113520
Closed Access | Times Cited: 6
The differentiation between condensed and hydrolyzable tannins with different molecular weights in affecting the rheological property of wheat flour-based dough
Wenju Ge, Yan Xu, Meng Niu, et al.
Journal of Cereal Science (2023) Vol. 111, pp. 103666-103666
Closed Access | Times Cited: 5
Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars
Patrícia Tozatti, Erin J. Hopkins, Connie Briggs, et al.
Food Science and Technology International (2020) Vol. 26, Iss. 7, pp. 614-628
Closed Access | Times Cited: 14
Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods
Gui‐Fang Huang, David Julian McClements, Kuang He, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-16
Closed Access | Times Cited: 1
Enzymatic cross‐linking to improve the handling properties of dough prepared within a normal and reduced NaCl environment
Dellaney Konieczny, Andrea K. Stone, Pierre Hucl, et al.
Journal of Texture Studies (2020) Vol. 51, Iss. 4, pp. 567-574
Closed Access | Times Cited: 5
Honey induces changes in the molecular structure and microstructure of gluten in wheat-rye sourdoughs
Julia Nutter, Amelia I. Saiz
Food Science and Technology International (2024)
Closed Access
Measurement of effective penetration depth of line laser into wheat flour in Raman hyperspectral imaging system
Xiaobin Wang
Materials Express (2022) Vol. 12, Iss. 8, pp. 1108-1115
Closed Access | Times Cited: 1
Study on the Penetration Depth of Light into Wheat Flour by Hyperspectral Imaging
Xiaobin Wang
Journal of Biobased Materials and Bioenergy (2021) Vol. 15, Iss. 4, pp. 514-520
Closed Access | Times Cited: 1
Modification of wheat mill diagram for studying structural and rheological aspect of primary streams to optimize the voluminous bread’s formulation
Zeynab Raftani Amiri, Saeed Moammaei, Sepideh Haghighat Kharazi
Research Square (Research Square) (2023)
Open Access
Improving the process of kneading yeast dough with cam working elements
Vitalii Rachok, Volodymyr Telychkun, Stanka Damyanova, et al.
Ukrainian Food Journal (2020) Vol. 9, Iss. 2, pp. 437-451
Open Access
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