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 sourdough-type fermentation and sorghum type on the techno-functional properties of the batter used for kisra, a fermented flatbread
Sami Sidahmed Ali, John R.N. Taylor, M. Naushad Emmambux
Journal of Cereal Science (2024) Vol. 118, pp. 103937-103937
Open Access | Times Cited: 4
Sami Sidahmed Ali, John R.N. Taylor, M. Naushad Emmambux
Journal of Cereal Science (2024) Vol. 118, pp. 103937-103937
Open Access | Times Cited: 4
Showing 4 citing articles:
Nutritional, pasting, rheological and thermal properties of sorghum-Okara composite flours and porridges
Adeyemi A. Adeyanju, Praise Oluwabusayo Emmanuel, Adeoluwa Iyiade Adetunji, et al.
International Journal of Food Science & Technology (2025) Vol. 60, Iss. 1
Closed Access
Adeyemi A. Adeyanju, Praise Oluwabusayo Emmanuel, Adeoluwa Iyiade Adetunji, et al.
International Journal of Food Science & Technology (2025) Vol. 60, Iss. 1
Closed Access
Cereal-based fermented foods as microbiota-directed products for improved child nutrition and health in sub-Saharan Africa
Marcel Houngbédji, Jonas Sveen Jespersen, Sègla Wilfrid Padonou, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-22
Closed Access | Times Cited: 1
Marcel Houngbédji, Jonas Sveen Jespersen, Sègla Wilfrid Padonou, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-22
Closed Access | Times Cited: 1
Physicochemical, Functional, Antioxidant, Pasting and FT-IR Spectroscopic Properties of Fermented Acorns and Sorghum Using Traditional Algerian Processes
Rayene Belmouloud, Hayat Bourekoua, Agnieszka Wójtowicz, et al.
Processes (2024) Vol. 12, Iss. 8, pp. 1647-1647
Open Access
Rayene Belmouloud, Hayat Bourekoua, Agnieszka Wójtowicz, et al.
Processes (2024) Vol. 12, Iss. 8, pp. 1647-1647
Open Access
Investigating the effectiveness of jackfruit (Artocarpus heterophyllus) substitution on fermentation dynamics and potential health benefits in Idli batter
Arya Sajayan, V. Krishnasree, P. Safeena, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103900-103900
Closed Access
Arya Sajayan, V. Krishnasree, P. Safeena, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103900-103900
Closed Access
