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:
Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products
Giovanna Iosca, Monica Turetta, Luciana De Vero, et al.
LWT (2023) Vol. 176, pp. 114524-114524
Open Access | Times Cited: 12
Giovanna Iosca, Monica Turetta, Luciana De Vero, et al.
LWT (2023) Vol. 176, pp. 114524-114524
Open Access | Times Cited: 12
Showing 12 citing articles:
Microbial Preservation and Contamination Control in the Baking Industry
Alane Beatriz Vermelho, Jean Vinícius Moreira, Athayde Neves, et al.
Fermentation (2024) Vol. 10, Iss. 5, pp. 231-231
Open Access | Times Cited: 7
Alane Beatriz Vermelho, Jean Vinícius Moreira, Athayde Neves, et al.
Fermentation (2024) Vol. 10, Iss. 5, pp. 231-231
Open Access | Times Cited: 7
Revalorization of beer brewing waste as an antifungal ingredient for bread biopreservation
Victor Dopazo, Abel Navarré, Jorge Calpe, et al.
Food Bioscience (2024) Vol. 58, pp. 103588-103588
Open Access | Times Cited: 5
Victor Dopazo, Abel Navarré, Jorge Calpe, et al.
Food Bioscience (2024) Vol. 58, pp. 103588-103588
Open Access | Times Cited: 5
Exploiting the bacterial exopolysaccharide bioconversion using residual cheese whey as culture medium
Elaine Cristina da Silva, Leandro Paes de Brito, Francisca Crislândia Oliveira Silva, et al.
Preparative Biochemistry & Biotechnology (2025), pp. 1-10
Closed Access
Elaine Cristina da Silva, Leandro Paes de Brito, Francisca Crislândia Oliveira Silva, et al.
Preparative Biochemistry & Biotechnology (2025), pp. 1-10
Closed Access
Kemitraan Pemerintah Dengan Publik-Swasta (PPP) dalam Pembangunan Infrastruktur Berkelanjutan di Indonesia
Muhammad Riza Pahripi, Mahyuni Mahyuni
VISA Journal of Vision and Ideas (2025) Vol. 5, Iss. 1
Closed Access
Muhammad Riza Pahripi, Mahyuni Mahyuni
VISA Journal of Vision and Ideas (2025) Vol. 5, Iss. 1
Closed Access
Lactiplantibacillus plantarum, the Integral Member of Vegetable Fermentations
Spiros Paramithiotis
Applied Biosciences (2025) Vol. 4, Iss. 1, pp. 7-7
Open Access
Spiros Paramithiotis
Applied Biosciences (2025) Vol. 4, Iss. 1, pp. 7-7
Open Access
Exploring the Inhibitory Activity of Selected Lactic Acid Bacteria against Bread Rope Spoilage Agents
Giovanna Iosca, Joanna Ivy Irorita Fugaban, Süleyman Øzmerih, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 290-290
Open Access | Times Cited: 10
Giovanna Iosca, Joanna Ivy Irorita Fugaban, Süleyman Øzmerih, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 290-290
Open Access | Times Cited: 10
Enhancing bread quality and extending shelf life using dried sourdough
Carla Lafuente, Tiago de Melo Nazareth, Victor Dopazo, et al.
LWT (2024) Vol. 203, pp. 116379-116379
Open Access | Times Cited: 3
Carla Lafuente, Tiago de Melo Nazareth, Victor Dopazo, et al.
LWT (2024) Vol. 203, pp. 116379-116379
Open Access | Times Cited: 3
Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities
Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Eduardo Wagner Vasconcelos de Andrade, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2110-2123
Closed Access | Times Cited: 1
Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Eduardo Wagner Vasconcelos de Andrade, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2110-2123
Closed Access | Times Cited: 1
Valorisation of Whey for Development of Different Types of Food Products Including Fermented Beverages
Rekha Chawla, Swarup Roy, Bhawna Malik
(2023), pp. 211-238
Closed Access | Times Cited: 3
Rekha Chawla, Swarup Roy, Bhawna Malik
(2023), pp. 211-238
Closed Access | Times Cited: 3
Whey: Source of Bioactive Peptides, Probiotics, Organic Acids, Aromatic Compounds and Enzymes
Dushica Santa, Sonja Srbinovska
(2023), pp. 239-258
Closed Access | Times Cited: 1
Dushica Santa, Sonja Srbinovska
(2023), pp. 239-258
Closed Access | Times Cited: 1
Water thermodynamics and lipid oxidation in stored whey butter
Dorota Cais‐Sokolińska, Paulina Bielska, Magdalena Rudzińska, et al.
Journal of Dairy Science (2023) Vol. 107, Iss. 4, pp. 1903-1915
Open Access | Times Cited: 1
Dorota Cais‐Sokolińska, Paulina Bielska, Magdalena Rudzińska, et al.
Journal of Dairy Science (2023) Vol. 107, Iss. 4, pp. 1903-1915
Open Access | Times Cited: 1
Application of Dried Sourdoughs with Lactic Acid Bacteria for Enhanced Bread Quality and Extended Shelf Life
Carla Lafuente, Tiago de Melo Nazareth, Victor Dopazo, et al.
(2023)
Closed Access
Carla Lafuente, Tiago de Melo Nazareth, Victor Dopazo, et al.
(2023)
Closed Access
