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:
Challenges to Increasing Dietary Fiber in White Flour and Bread
Peter R. Shewry, Anneke Prins, Ondřej Kosík, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 24, pp. 13513-13522
Open Access | Times Cited: 5
Peter R. Shewry, Anneke Prins, Ondřej Kosík, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 24, pp. 13513-13522
Open Access | Times Cited: 5
Showing 5 citing articles:
Flour composition, dough, and bread properties of intermediate wheatgrass (Thinopyrum intermedium) compared to annual wheat species
Siri Grandal, Anne Rieder, Tzvetelin Dessev, et al.
Food Chemistry (2025) Vol. 474, pp. 143205-143205
Closed Access
Siri Grandal, Anne Rieder, Tzvetelin Dessev, et al.
Food Chemistry (2025) Vol. 474, pp. 143205-143205
Closed Access
Impact of Dietary Fiber on Inflammation in Humans
Stefan Kabisch, Jasmin Hajir, Varvara Sukhobaevskaia, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 5, pp. 2000-2000
Open Access
Stefan Kabisch, Jasmin Hajir, Varvara Sukhobaevskaia, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 5, pp. 2000-2000
Open Access
Recent Advances in the Assessment of Cereal and Cereal-Based Product Quality
Gamze Yazar, Jozef L. Kokini
Foods (2025) Vol. 14, Iss. 7, pp. 1220-1220
Open Access
Gamze Yazar, Jozef L. Kokini
Foods (2025) Vol. 14, Iss. 7, pp. 1220-1220
Open Access
Ferulic acid concentration in 233 maize inbreds and its processing stability in selected high-ferulic-acid lines
Xue Gong, Yuan Li, Li Liu, et al.
Food Chemistry (2025) Vol. 484, pp. 144333-144333
Closed Access
Xue Gong, Yuan Li, Li Liu, et al.
Food Chemistry (2025) Vol. 484, pp. 144333-144333
Closed Access
Evaluation of the Phenolic Components, Fiber Content, Antioxidant Activity, and Prebiotic Capacity of a Shortbread Cookie Fortified with Hazelnut Skin Waste
Lara Costantini, Giacomo Di Matteo, Martina Felli, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3814-3814
Open Access | Times Cited: 1
Lara Costantini, Giacomo Di Matteo, Martina Felli, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3814-3814
Open Access | Times Cited: 1
