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:
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
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
Showing 14 citing articles:
Production of Type III Sourdough by Spray- and Freeze-Drying Focusing on Organic Acids, Volatile Organic Compounds, and Cell Viability During Storage
Ivan De Marco, Jaqueline Oliveira de Moraes, Fernanda Nunes Ferreira, et al.
ACS Food Science & Technology (2025)
Open Access
Ivan De Marco, Jaqueline Oliveira de Moraes, Fernanda Nunes Ferreira, et al.
ACS Food Science & Technology (2025)
Open Access
How to deliver sourdough with appropriate characteristics for the bakery industry? The answer may be provided by microbiota
Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, Juliano De Dea Lindner, et al.
Food Bioscience (2023) Vol. 56, pp. 103072-103072
Closed Access | Times Cited: 15
Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, Juliano De Dea Lindner, et al.
Food Bioscience (2023) Vol. 56, pp. 103072-103072
Closed Access | Times Cited: 15
FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective
Lilit Ispiryan, Emanuele Zannini, Elke K. Arendt
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1491-1516
Open Access | Times Cited: 21
Lilit Ispiryan, Emanuele Zannini, Elke K. Arendt
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1491-1516
Open Access | Times Cited: 21
Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production
Natali Hernández-Parada, Óscar González-Ríos, Mirna Leonor Suárez-Quiroz, et al.
Microorganisms (2022) Vol. 11, Iss. 1, pp. 109-109
Open Access | Times Cited: 14
Natali Hernández-Parada, Óscar González-Ríos, Mirna Leonor Suárez-Quiroz, et al.
Microorganisms (2022) Vol. 11, Iss. 1, pp. 109-109
Open Access | Times Cited: 14
Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome
Richa Arora, Anuj K. Chandel
Food Research International (2023) Vol. 173, pp. 113425-113425
Closed Access | Times Cited: 6
Richa Arora, Anuj K. Chandel
Food Research International (2023) Vol. 173, pp. 113425-113425
Closed Access | Times Cited: 6
A systematic review of drying methods and their impact on technological characteristics of sourdough type III
Ivan De Marco, Cássia Maria da Silva, Jaqueline Oliveira de Moraes, et al.
Biotechnology Research and Innovation (2022) Vol. 6, Iss. 1, pp. e2022003-e2022003
Open Access | Times Cited: 8
Ivan De Marco, Cássia Maria da Silva, Jaqueline Oliveira de Moraes, et al.
Biotechnology Research and Innovation (2022) Vol. 6, Iss. 1, pp. e2022003-e2022003
Open Access | Times Cited: 8
Screening and Application of Novel Homofermentative Lactic Acid Bacteria Results in Low-FODMAP Whole-Wheat Bread
Małgorzata Borowska, Lilit Ispiryan, Emma Neylon, et al.
Fermentation (2023) Vol. 9, Iss. 4, pp. 336-336
Open Access | Times Cited: 4
Małgorzata Borowska, Lilit Ispiryan, Emma Neylon, et al.
Fermentation (2023) Vol. 9, Iss. 4, pp. 336-336
Open Access | Times Cited: 4
FODMAP reduction strategies for nutritionally valuable baking products: current state and future challenges
Marcus Schmidt, Marianna Raczyk
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 22, pp. 8036-8053
Closed Access | Times Cited: 2
Marcus Schmidt, Marianna Raczyk
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 22, pp. 8036-8053
Closed Access | Times Cited: 2
Sourdough Lactic Acid Bacteria as Functional Microorganisms for Technological Purposes
Zühal Alkay, Enes Dertli̇
Springer eBooks (2024), pp. 309-341
Closed Access
Zühal Alkay, Enes Dertli̇
Springer eBooks (2024), pp. 309-341
Closed Access
Impact of Sourdough Microbiota on FODMAPs and ATI Content in Bakery Products
Sabrina Geißlitz, Katharina Anne Scherf
Springer eBooks (2024), pp. 425-459
Closed Access
Sabrina Geißlitz, Katharina Anne Scherf
Springer eBooks (2024), pp. 425-459
Closed Access
Impact of low FODMAP sourdough bread on gut microbiota using an in vitro colonic fermentation model
Fatma Koç, Elke K. Arendt, Aidan Coffey, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access
Fatma Koç, Elke K. Arendt, Aidan Coffey, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access
The usage of sourdough powder as the natural preservative and glycemic index lowering agent in salty muffins
Hümeyra Çetin Babaoğlu, Sultan Arslan‐Tontul, Lokman Karaduman, et al.
British Food Journal (2023) Vol. 125, Iss. 10, pp. 3573-3584
Closed Access | Times Cited: 1
Hümeyra Çetin Babaoğlu, Sultan Arslan‐Tontul, Lokman Karaduman, et al.
British Food Journal (2023) Vol. 125, Iss. 10, pp. 3573-3584
Closed Access | Times Cited: 1
Transferring theoretical principles into practical applications: Cereals, pseudocereals, and their applications in breadmaking and other agri-food
Dubravka Novotni, Tamer H. Gamel, Cynthia Helou, et al.
Elsevier eBooks (2023), pp. 399-431
Closed Access
Dubravka Novotni, Tamer H. Gamel, Cynthia Helou, et al.
Elsevier eBooks (2023), pp. 399-431
Closed Access
What have been highly pointed in bread and sourdough researches: using bibliometric analysis as a powerful tool
Özen Sökmen, Özlem Sökmen Gürçam, Ayşe Neslihan Dündar, et al.
European Food Science and Engineering (2022) Vol. 3, Iss. 1, pp. 36-43
Open Access
Özen Sökmen, Özlem Sökmen Gürçam, Ayşe Neslihan Dündar, et al.
European Food Science and Engineering (2022) Vol. 3, Iss. 1, pp. 36-43
Open Access
