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:
Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours
Sofonyas Mindesil Anberbir, Neela Satheesh, Agimassie Agazie Abera, et al.
CyTA - Journal of Food (2023) Vol. 21, Iss. 1, pp. 217-236
Open Access | Times Cited: 8
Sofonyas Mindesil Anberbir, Neela Satheesh, Agimassie Agazie Abera, et al.
CyTA - Journal of Food (2023) Vol. 21, Iss. 1, pp. 217-236
Open Access | Times Cited: 8
Showing 8 citing articles:
Impact of LAB Fermentation on the Nutrient Content, Amino Acid Profile, and Estimated Glycemic Index of Sorghum, Pearl Millet, and Kodo Millet
Debabandya Mohapatra, C. Nickhil, Abhijit Kar, et al.
Frontiers in Bioscience-Elite (2024) Vol. 16, Iss. 2, pp. 18-18
Open Access | Times Cited: 3
Debabandya Mohapatra, C. Nickhil, Abhijit Kar, et al.
Frontiers in Bioscience-Elite (2024) Vol. 16, Iss. 2, pp. 18-18
Open Access | Times Cited: 3
Effect of fermentation on nutrient composition, antinutrients, and mineral bioaccessibility of finger millet based Injera: A traditional Ethiopian food
Helen Walle Endalew, Minaleshewa Atlabachew, Sotirios Karavoltsos, et al.
Food Research International (2024) Vol. 190, pp. 114635-114635
Closed Access | Times Cited: 2
Helen Walle Endalew, Minaleshewa Atlabachew, Sotirios Karavoltsos, et al.
Food Research International (2024) Vol. 190, pp. 114635-114635
Closed Access | Times Cited: 2
Influence of fermentation conditions, and the blends of sorghum and carrot pulp supplementation on the nutritional and sensory quality of tef injera
Mohammed Suraj, Mikiyas Abewaa, Ashagrie Mengistu, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 1
Mohammed Suraj, Mikiyas Abewaa, Ashagrie Mengistu, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 1
Teff: Its applicability in various food uses and potential as a key component in gluten-free food formulations—An overview of existing literature research
Egemen Özsüer, Merve Madenlioğlu, Güneş Eroğlu, et al.
European Food Science and Engineering (2024)
Closed Access | Times Cited: 1
Egemen Özsüer, Merve Madenlioğlu, Güneş Eroğlu, et al.
European Food Science and Engineering (2024)
Closed Access | Times Cited: 1
Comprehensive study on the effect of fermentation time, baking temperature and baking time on the physicochemical and nutritional properties of injera teff (Eragrostis teff)
Teressa Fekata Jebessa, Getachew Neme Tolesa, Geremew Bultosa, et al.
Food and Humanity (2024) Vol. 2, pp. 100256-100256
Closed Access
Teressa Fekata Jebessa, Getachew Neme Tolesa, Geremew Bultosa, et al.
Food and Humanity (2024) Vol. 2, pp. 100256-100256
Closed Access
Evaluating the preparation, nutritional, physical, and microbial quality of ‘ chuko’ : a ready-to-eat barley-based snack from Hetosa district, Arsi zone, Ethiopia
Tezazu Nigusie Beyene, Mesfin Wogayehu Tenagashaw, Neela Satheesh
Cogent Food & Agriculture (2024) Vol. 10, Iss. 1
Open Access
Tezazu Nigusie Beyene, Mesfin Wogayehu Tenagashaw, Neela Satheesh
Cogent Food & Agriculture (2024) Vol. 10, Iss. 1
Open Access
Impact of storage conditions on the instrumental colour of buckwheat products for meat industry applications
Radojica Rakić, Maja Petričević, Tanja Keškić, et al.
Biotechnology in Animal Husbandry (2024) Vol. 40, Iss. 1, pp. 77-85
Open Access
Radojica Rakić, Maja Petričević, Tanja Keškić, et al.
Biotechnology in Animal Husbandry (2024) Vol. 40, Iss. 1, pp. 77-85
Open Access
Supplementation of Spirulina (Arthrospira fusiformis) and Oyster Mushroom (Pleurotus ostreatus) at Different Fermentation Stages of Injera, an Ethiopian Fermented Flatbread, Influences Its Nutritional Content, Antioxidant Properties, and Sensory Characteristics
Awoke Zenebe, Abegaz Tizazu Andrgie, Tadesse Ogato, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, Iss. 1
Open Access
Awoke Zenebe, Abegaz Tizazu Andrgie, Tadesse Ogato, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, Iss. 1
Open Access
