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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:

A review on biotechnological potential of multifarious enzymes in bread making
Seema Dahiya, Bijender Kumar Bajaj, Anil Kumar, et al.
Process Biochemistry (2020) Vol. 99, pp. 290-306
Closed Access | Times Cited: 75

Showing 1-25 of 75 citing articles:

The Disposition of Bioactive Compounds from Fruit Waste, Their Extraction, and Analysis Using Novel Technologies: A Review
Anwar Ali, Sakhawat Riaz, Aysha Sameen, et al.
Processes (2022) Vol. 10, Iss. 10, pp. 2014-2014
Open Access | Times Cited: 55
Probiotics in the Sourdough Bread Fermentation: Current Status
Ingrid Teixeira Akamine, Felipe Raposo Passos Mansoldo, Alane Beatriz Vermelho
Fermentation (2023) Vol. 9, Iss. 2, pp. 90-90
Open Access | Times Cited: 29
Effect of Fold-Promoting Mutation and Signal Peptide Screening on Recombinant Glucan 1,4-Alpha-maltohydrolase Secretion in Pichia pastoris
Siyi Wang, Kai Zhu, Pulin Liu
Applied Biochemistry and Biotechnology (2025)
Closed Access
PROTEASES E SUAS APLICAÇÕES BIOTECNOLÓGICAS NAS INDÚSTRIAS ALIMENTÍCIAS
Maria Clara do Nascimento, Viviane do Nascimento e Silva Alencar, Thiago Pajeú Nascimento, et al.
(2021)
Open Access | Times Cited: 39
Solid-state fermentation of cassava (Manihot esculenta Crantz): a review
Egoamaka O. Egbune, Theresa Ezedom, Osuvwe C. Orororo, et al.
World Journal of Microbiology and Biotechnology (2023) Vol. 39, Iss. 10
Closed Access | Times Cited: 15
Characterization of a surfactant-stable α-amylase produced by solid-state fermentation of cassava (Manihot esculenta Crantz) tubers using Rhizopus oligosporus: Kinetics, thermal inactivation thermodynamics and potential application in laundry industries
Egoamaka O. Egbune, Oghenetega J. Avwioroko, Akpovwehwee A. Anigboro, et al.
Biocatalysis and Agricultural Biotechnology (2022) Vol. 39, pp. 102290-102290
Closed Access | Times Cited: 23
Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour
Denisa Atudorei, Olivia Atudorei, Georgiana Gabriela Codinǎ
Foods (2021) Vol. 10, Iss. 7, pp. 1542-1542
Open Access | Times Cited: 30
Antioxidant, flavor profile and quality of wheat dough bread incorporated with kiwifruit fermented by β-glucosidase producing lactic acid bacteria strains
Liang Li-ting, Jacob Ojobi Omedi, Weining Huang, et al.
Food Bioscience (2022) Vol. 46, pp. 101450-101450
Closed Access | Times Cited: 19
Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran
Wenjun Liu, Margaret A. Brennan, Dawei Tu, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 10
Characterization of a novel GH10 xylanase with a carbohydrate binding module from Aspergillus sulphureus and its synergistic hydrolysis activity with cellulase
Yajing Liu, Jian Wang, Chengling Bao, et al.
International Journal of Biological Macromolecules (2021) Vol. 182, pp. 701-711
Closed Access | Times Cited: 23
An Overview of Microbial α-amylase and Recent Biotechnological Developments
Rajendra Singh, Si Wouk Kim, Anila Kumari, et al.
Current Biotechnology (2022) Vol. 11, Iss. 1, pp. 11-26
Closed Access | Times Cited: 15
Expression and characterization of β‐1,3‐1,4‐glucanase of Aspergillus usamii in Escherichia coli and its application in sourdough bread making
Jing Huang, Dong Zhang, Wenqian Lin, et al.
Journal of Food Science (2024) Vol. 89, Iss. 3, pp. 1403-1413
Closed Access | Times Cited: 2
ULTRASOUND-ENZYME ASSISTED EXTRACTION OF POLYPHENOL AND AMYLASE ENZYME FROM VIETNAMESE RAMIE LEAVES: PREDICTIVE MODELING DEVELOPMENT AND OPTIMIZATION STUDY
Le Thi Kim Loan, Bùi Thế Vinh, Ngô Văn Tài
Journal of Microbiology Biotechnology and Food Sciences (2024) Vol. 13, Iss. 5, pp. e10700-e10700
Open Access | Times Cited: 2
Assessment of health risks from potassium bromate and trace metals in bread consumption in Ado Ekiti, Southwest, Nigeria
Johnson Adedeji Olusola, Adeyinka O. Aturamu, Kemi Funlayo Akeju, et al.
Journal of Trace Elements and Minerals (2024) Vol. 8, pp. 100158-100158
Open Access | Times Cited: 2
Recent advances in the application of xylanases in the food industry and production by actinobacteria: A review
Handray Fernandes de Souza, Lara Aguiar Borges, Victor Dédalo Di Próspero Gonçalves, et al.
Food Research International (2022) Vol. 162, pp. 112103-112103
Open Access | Times Cited: 14
Characterization and application of a novel xylanase from Halolactibacillus miurensis in wholewheat bread making
Yaping Zhang, Chun Liu, Manli Yang, et al.
Frontiers in Bioengineering and Biotechnology (2022) Vol. 10
Open Access | Times Cited: 12
The Influence of the Addition of Rosehip Powder to Wheat Flour on the Dough Farinographic Properties and Bread Physico-Chemical Characteristics
Nicoleta Vartolomei, Maria Turtoi
Applied Sciences (2021) Vol. 11, Iss. 24, pp. 12035-12035
Open Access | Times Cited: 16
Conversion of Wheat Bran to Xylanases and Dye Adsorbent by Streptomyces thermocarboxydus
Thi Ngoc Tran, Chien Thang Doan, San‐Lang Wang
Polymers (2021) Vol. 13, Iss. 2, pp. 287-287
Open Access | Times Cited: 15
Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread
Wenjun Liu, Margaret A. Brennan, Charles S. Brennan, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 273-273
Open Access | Times Cited: 5
Combined effects of α-amylase, xylanase, and cellulase coproduced by Stachybotrys microspora on dough properties and bread quality as a bread improver
Ines Ben Hmad, Abir Mokni Ghribi, Mouna Bouassida, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134391-134391
Closed Access | Times Cited: 1
The postbiotic potential of Aspergillus oryzae – a narrative review
Yvonne Seidler, Gerald Rimbach, Kai Lüersen, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Reducing FODMAPs and improving bread quality using type II sourdough with selected starter cultures
Leidiane Andréia Acordi Menezes, Ivan De Marco, N. Neves, et al.
International Journal of Food Sciences and Nutrition (2021) Vol. 72, Iss. 7, pp. 912-922
Closed Access | Times Cited: 14
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times
Veronica Gallo, Annalisa Romano, Pasquale Ferranti, et al.
Food Structure (2022) Vol. 33, pp. 100284-100284
Closed Access | Times Cited: 10
Individual and combined effects of α‐amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran
Wenjun Liu, Margaret A. Brennan, Charles S. Brennan, et al.
Journal of Food Science (2023) Vol. 88, Iss. 8, pp. 3228-3238
Closed Access | Times Cited: 5
Effect of a commercial peptidase on volatile composition and sensory properties of wheat bread crumb and crust
Dan Xu, Miaomiao Gu, Jinzhong Xi, et al.
LWT (2023) Vol. 189, pp. 115532-115532
Open Access | Times Cited: 5
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