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:
Characteristics of the microstructure and the key components of white kidney bean sourdough bread induced by mixed-strain fermentation and its influence on gut microbiota
Cheng Chen, Jing Huang, Jacob Ojobi Omedi, et al.
Food & Function (2023) Vol. 14, Iss. 16, pp. 7413-7425
Closed Access | Times Cited: 5
Cheng Chen, Jing Huang, Jacob Ojobi Omedi, et al.
Food & Function (2023) Vol. 14, Iss. 16, pp. 7413-7425
Closed Access | Times Cited: 5
Showing 5 citing articles:
Microbial protein production during fermentation of starch-rich legume flours using Aspergillus oryzae and Lactobacillus plantarum starter cultures
Yuriy Kryachko, Lashmitha Arasaratnam, James D. House, et al.
Journal of Bioscience and Bioengineering (2025)
Closed Access
Yuriy Kryachko, Lashmitha Arasaratnam, James D. House, et al.
Journal of Bioscience and Bioengineering (2025)
Closed Access
Effect of black bean supplemented with wheat bran sourdough fermentation by Pediococcus acidilactici or Pediococcus pentosaceus on baking quality and staling characteristics of wheat composite bread
Jing Huang, Jacob Ojobi Omedi, Chengye Huang, et al.
Applied Food Research (2024) Vol. 4, Iss. 1, pp. 100425-100425
Open Access | Times Cited: 3
Jing Huang, Jacob Ojobi Omedi, Chengye Huang, et al.
Applied Food Research (2024) Vol. 4, Iss. 1, pp. 100425-100425
Open Access | Times Cited: 3
The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model
Chengye Huang, Binle Zhang, Jing Huang, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2856-2856
Open Access
Chengye Huang, Binle Zhang, Jing Huang, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2856-2856
Open Access
Fermentation Performance of Carob Flour, Proso Millet Flour and Bran for Gluten-Free Flat-Bread
Bojana Voučko, Nikolina Čukelj, Ljiljana Nanjara, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3458-3458
Open Access
Bojana Voučko, Nikolina Čukelj, Ljiljana Nanjara, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3458-3458
Open Access
Enhanced Stability, Quality and Flavor of Bread through Sourdough Fermentation with Nisin-Secreting Lactococcus lactis NZ9700
Yaqian Ai, N. J. Kang, Manuel Montalbán‐López, et al.
Food Bioscience (2024), pp. 105484-105484
Closed Access
Yaqian Ai, N. J. Kang, Manuel Montalbán‐López, et al.
Food Bioscience (2024), pp. 105484-105484
Closed Access
