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:
Seaweed extract as an effective dough conditioner in bread manufacturing
Lukas Salvó Aabel, Elena Hakme, Cecilie Wirenfeldt Nielsen, et al.
LWT (2024) Vol. 197, pp. 115881-115881
Open Access | Times Cited: 3
Lukas Salvó Aabel, Elena Hakme, Cecilie Wirenfeldt Nielsen, et al.
LWT (2024) Vol. 197, pp. 115881-115881
Open Access | Times Cited: 3
Showing 3 citing articles:
Effects of protein-glutaminase on the quality of wheat dough and bread
Lingyi Lyu, Xuepan Qi, H. Ye, et al.
Food Hydrocolloids (2024), pp. 110962-110962
Closed Access
Lingyi Lyu, Xuepan Qi, H. Ye, et al.
Food Hydrocolloids (2024), pp. 110962-110962
Closed Access
Kinetic modeling of acrylamide formation during seaweed bread baking
Sarah Normann Jensen, Elena Hakme, Aberham Hailu Feyissa
LWT (2024), pp. 117260-117260
Open Access
Sarah Normann Jensen, Elena Hakme, Aberham Hailu Feyissa
LWT (2024), pp. 117260-117260
Open Access
Influence of refreshment varying flour and water on sourdough viscoelasticity and textural properties of bread
José Luis Espinoza-Acosta, Melina J. Navarro‐Eúan, Nydia E. Buitimea‐Cantúa, et al.
Cereal Chemistry (2024)
Closed Access
José Luis Espinoza-Acosta, Melina J. Navarro‐Eúan, Nydia E. Buitimea‐Cantúa, et al.
Cereal Chemistry (2024)
Closed Access
