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:
Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models
Noelia Díaz‐Morales, Mónica Cavia-Sáiz, Ma Dolores Rivero-Pérez, et al.
Food & Function (2023) Vol. 14, Iss. 3, pp. 1785-1794
Open Access | Times Cited: 6
Noelia Díaz‐Morales, Mónica Cavia-Sáiz, Ma Dolores Rivero-Pérez, et al.
Food & Function (2023) Vol. 14, Iss. 3, pp. 1785-1794
Open Access | Times Cited: 6
Showing 6 citing articles:
Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products
Mia Schutte, Stefan Hayward, Marena Manley
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-20
Open Access | Times Cited: 5
Mia Schutte, Stefan Hayward, Marena Manley
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-20
Open Access | Times Cited: 5
Mechanisms of flavonoid inhibition of Maillard reaction product formation in relation to whole grains processing
Cyprian O. Syeunda, Joseph M. Awika
Food Chemistry (2024) Vol. 449, pp. 139237-139237
Closed Access | Times Cited: 4
Cyprian O. Syeunda, Joseph M. Awika
Food Chemistry (2024) Vol. 449, pp. 139237-139237
Closed Access | Times Cited: 4
Bioaccessible Bread Melanoidins Modulate Oxidative Stress, Reduce Inflammation and Suppress Adhesion of Helicobacter pylori to Caco-2 Cells
Gisela Gerardi, Virginia Temiño, Gonzalo Salazar, et al.
Nutrients (2025) Vol. 17, Iss. 4, pp. 648-648
Open Access
Gisela Gerardi, Virginia Temiño, Gonzalo Salazar, et al.
Nutrients (2025) Vol. 17, Iss. 4, pp. 648-648
Open Access
New approach using alternative proteolytic enzymes to the conventional enzyme pronase for the isolation of bread melanoidins
Mónica Cavia-Sáiz, Gisela Gerardi, Pilar Múñiz, et al.
Food Chemistry (2025) Vol. 478, pp. 143699-143699
Closed Access
Mónica Cavia-Sáiz, Gisela Gerardi, Pilar Múñiz, et al.
Food Chemistry (2025) Vol. 478, pp. 143699-143699
Closed Access
Elucidating the structure of melanoidins derived from biscuits: A preliminary study
Mariela Patrignani, Lucía del Sol González Forte, José Ángel Rufián‐Henares, et al.
Food Chemistry (2023) Vol. 419, pp. 136082-136082
Closed Access | Times Cited: 10
Mariela Patrignani, Lucía del Sol González Forte, José Ángel Rufián‐Henares, et al.
Food Chemistry (2023) Vol. 419, pp. 136082-136082
Closed Access | Times Cited: 10
Effect of fish skin gelatin on characteristics and staling properties of bread made from pre-baked frozen dough
Xiaoyun Chen, Tingyue Su, Huixin Yang, et al.
Food Bioscience (2023) Vol. 55, pp. 103070-103070
Closed Access | Times Cited: 5
Xiaoyun Chen, Tingyue Su, Huixin Yang, et al.
Food Bioscience (2023) Vol. 55, pp. 103070-103070
Closed Access | Times Cited: 5
