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:
Prebiotic wheat bread: Technological, sensorial and nutritional perspectives and challenges
Neda Mollakhalili‐Meybodi, Masoumeh Arab, Amene Nematollahi, et al.
LWT (2021) Vol. 149, pp. 111823-111823
Closed Access | Times Cited: 19
Neda Mollakhalili‐Meybodi, Masoumeh Arab, Amene Nematollahi, et al.
LWT (2021) Vol. 149, pp. 111823-111823
Closed Access | Times Cited: 19
Showing 19 citing articles:
Textural Properties of Bakery Products: A Review of Instrumental and Sensory Evaluation Studies
Raquel P. F. Guiné
Applied Sciences (2022) Vol. 12, Iss. 17, pp. 8628-8628
Open Access | Times Cited: 47
Raquel P. F. Guiné
Applied Sciences (2022) Vol. 12, Iss. 17, pp. 8628-8628
Open Access | Times Cited: 47
Effect of processing on the microbiological, proximate, antinutritional and mineral profile of selected yellow cassava varieties and sorghum malt as potential raw materials for alcoholic beverage production
Patrick Othuke Akpoghelie, Great Iruoghene Edo, Shaimaa Imad Ali, et al.
Beverage Plant Research (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 8
Patrick Othuke Akpoghelie, Great Iruoghene Edo, Shaimaa Imad Ali, et al.
Beverage Plant Research (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 8
An overview of prebiotics and their applications in the food industry
Vanessa Cosme Ferreira, Tiago Linhares Cruz Tabosa Barroso, Luiz Eduardo Nochi Castro, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 11, pp. 2957-2976
Closed Access | Times Cited: 9
Vanessa Cosme Ferreira, Tiago Linhares Cruz Tabosa Barroso, Luiz Eduardo Nochi Castro, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 11, pp. 2957-2976
Closed Access | Times Cited: 9
Comparison of the in-vitro effect of five prebiotics with different structure on gut microbiome and metabolome
Juncheng Liu, Xingyu Lu, Fang Fang, et al.
Food Bioscience (2024), pp. 103810-103810
Closed Access | Times Cited: 2
Juncheng Liu, Xingyu Lu, Fang Fang, et al.
Food Bioscience (2024), pp. 103810-103810
Closed Access | Times Cited: 2
Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type
Ameneh Shiri, Mohammad Hassan Ehrampoush, Seyed Ali Yasini Ardakani, et al.
Food Science & Nutrition (2021) Vol. 9, Iss. 11, pp. 6139-6151
Open Access | Times Cited: 17
Ameneh Shiri, Mohammad Hassan Ehrampoush, Seyed Ali Yasini Ardakani, et al.
Food Science & Nutrition (2021) Vol. 9, Iss. 11, pp. 6139-6151
Open Access | Times Cited: 17
Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products
Maria Di Cairano, Roberta Tolve, Nazarena Cela, et al.
Springer eBooks (2022), pp. 215-249
Closed Access | Times Cited: 9
Maria Di Cairano, Roberta Tolve, Nazarena Cela, et al.
Springer eBooks (2022), pp. 215-249
Closed Access | Times Cited: 9
Nutritional, antioxidant, carbohydrate hydrolyzing enzyme inhibitory activities, and glyceamic index of wheat bread as influence by bambara groundnut substitution
Samuel Oladeji Oguntuase, Oluwole Steve Ijarotimi, Timilehin David Oluwajuyitan, et al.
SN Applied Sciences (2022) Vol. 4, Iss. 4
Open Access | Times Cited: 8
Samuel Oladeji Oguntuase, Oluwole Steve Ijarotimi, Timilehin David Oluwajuyitan, et al.
SN Applied Sciences (2022) Vol. 4, Iss. 4
Open Access | Times Cited: 8
Impact of garlic oligosaccharide fractions on microcosmic, mesoscopic, or macroscopic characteristics of dough
Jiaming Liu, Qian Li, Min Zhang, et al.
Food Research International (2022) Vol. 160, pp. 111739-111739
Closed Access | Times Cited: 8
Jiaming Liu, Qian Li, Min Zhang, et al.
Food Research International (2022) Vol. 160, pp. 111739-111739
Closed Access | Times Cited: 8
Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective
Neda Mollakhalili‐Meybodi, Mohammad Hassan Ehrampoush, Bahador Hajimohammadi, et al.
Food Science & Nutrition (2022) Vol. 11, Iss. 1, pp. 284-294
Open Access | Times Cited: 8
Neda Mollakhalili‐Meybodi, Mohammad Hassan Ehrampoush, Bahador Hajimohammadi, et al.
Food Science & Nutrition (2022) Vol. 11, Iss. 1, pp. 284-294
Open Access | Times Cited: 8
Gut Microbiota Fermentation of Digested Almond–Psyllium–Flax Seed-Based Artisan Bread Promotes Mediterranean Diet-Resembling Microbial Community
Kourtney L. Sprague, Sumudu Rajakaruna, Brant Bandow, et al.
Microorganisms (2024) Vol. 12, Iss. 6, pp. 1189-1189
Open Access | Times Cited: 1
Kourtney L. Sprague, Sumudu Rajakaruna, Brant Bandow, et al.
Microorganisms (2024) Vol. 12, Iss. 6, pp. 1189-1189
Open Access | Times Cited: 1
Enrichment of foods with prebiotics
María Ángeles Stegmayer, Noelí Sirini, L.S. Frizzo, et al.
Elsevier eBooks (2023), pp. 171-201
Closed Access | Times Cited: 3
María Ángeles Stegmayer, Noelí Sirini, L.S. Frizzo, et al.
Elsevier eBooks (2023), pp. 171-201
Closed Access | Times Cited: 3
Valorization and Functionalization of Cereal‐Based Industry By‐Products for Nutraceuticals
Melekşen Akın, Marko Jukić, Jasmina Lukinac, et al.
(2023), pp. 173-222
Open Access | Times Cited: 2
Melekşen Akın, Marko Jukić, Jasmina Lukinac, et al.
(2023), pp. 173-222
Open Access | Times Cited: 2
Enzyme applications in baking: From dough development to shelf-life extension
Md. Anamul Hasan Chowdhury, Feroj Sarkar, Chowdhury Sanat Anjum Reem, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137020-137020
Closed Access
Md. Anamul Hasan Chowdhury, Feroj Sarkar, Chowdhury Sanat Anjum Reem, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137020-137020
Closed Access
Hydrocolloid effect on Joha rice pancake dough rheology and sensory evaluation by fuzzy logic
Kshirod Kumar Dash, Gunjan Gohain, G. V. S. Bhagya Raj
Measurement Food (2024) Vol. 13, pp. 100136-100136
Open Access
Kshirod Kumar Dash, Gunjan Gohain, G. V. S. Bhagya Raj
Measurement Food (2024) Vol. 13, pp. 100136-100136
Open Access
Fructooligosaccharides (FOS)
Sergio Alatorre‐Santamaría, Alma Cruz‐Guerrero, F. Guzmán-Rodríguez
Springer eBooks (2023), pp. 1271-1300
Closed Access | Times Cited: 1
Sergio Alatorre‐Santamaría, Alma Cruz‐Guerrero, F. Guzmán-Rodríguez
Springer eBooks (2023), pp. 1271-1300
Closed Access | Times Cited: 1
Gluten‐free Nan‐e‐Fasaee : Formulation optimization on the basis of quinoa flour and inulin
Narjes Jamali, Mehran Sayadi, Roghayeh Nejati, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 2, pp. 1146-1157
Open Access | Times Cited: 1
Narjes Jamali, Mehran Sayadi, Roghayeh Nejati, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 2, pp. 1146-1157
Open Access | Times Cited: 1
Fructooligosaccharides (FOS)
Sergio Alatorre‐Santamaría, Alma Cruz‐Guerrero, F. Guzmán-Rodríguez
Springer eBooks (2022), pp. 1-30
Closed Access | Times Cited: 2
Sergio Alatorre‐Santamaría, Alma Cruz‐Guerrero, F. Guzmán-Rodríguez
Springer eBooks (2022), pp. 1-30
Closed Access | Times Cited: 2
Prebiotic and Synbiotic Foods
Uday S. Annapure, Harsh B. Jadhav
Microorganisms for sustainability (2022), pp. 75-112
Closed Access | Times Cited: 1
Uday S. Annapure, Harsh B. Jadhav
Microorganisms for sustainability (2022), pp. 75-112
Closed Access | Times Cited: 1
Production and Quality Evaluation of Cupcakes Enriched with Prebiotics
Hanan A. Hussien, Hayat M. N. Afify, Zeinab Shabib
Food Technology Research Journal (2023) Vol. 2, Iss. 3, pp. 55-67
Open Access
Hanan A. Hussien, Hayat M. N. Afify, Zeinab Shabib
Food Technology Research Journal (2023) Vol. 2, Iss. 3, pp. 55-67
Open Access
