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:
Individual and combined effects of α‐amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran
Wenjun Liu, Margaret A. Brennan, Charles S. Brennan, et al.
Journal of Food Science (2023) Vol. 88, Iss. 8, pp. 3228-3238
Closed Access | Times Cited: 5
Wenjun Liu, Margaret A. Brennan, Charles S. Brennan, et al.
Journal of Food Science (2023) Vol. 88, Iss. 8, pp. 3228-3238
Closed Access | Times Cited: 5
Showing 5 citing articles:
Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre
Qingyang Liu, Simiao Wu, Xinyang Sun
Food Hydrocolloids (2024) Vol. 160, pp. 110742-110742
Closed Access | Times Cited: 1
Qingyang Liu, Simiao Wu, Xinyang Sun
Food Hydrocolloids (2024) Vol. 160, pp. 110742-110742
Closed Access | Times Cited: 1
The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals
Chi Shen, Yingying Yu, Xue Zhang, et al.
Food Research International (2024) Vol. 198, pp. 115319-115319
Closed Access
Chi Shen, Yingying Yu, Xue Zhang, et al.
Food Research International (2024) Vol. 198, pp. 115319-115319
Closed Access
Recent Applications and Prospects of Enzymes in Quality and Safety Control of Fermented Foods
Yiwei Dai, Yingxi Chen, Xinping Lin, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3804-3804
Open Access
Yiwei Dai, Yingxi Chen, Xinping Lin, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3804-3804
Open Access
Production of an amylase from newly Bacillus strain: Optimization by response-surface methodology, characterization and application with a fungal lipase in bread making
Sameh Ben Mabrouk, Bouthaina Ben Hadj Hmida, Haïfa Sebii, et al.
International Journal of Biological Macromolecules (2024), pp. 138147-138147
Closed Access
Sameh Ben Mabrouk, Bouthaina Ben Hadj Hmida, Haïfa Sebii, et al.
International Journal of Biological Macromolecules (2024), pp. 138147-138147
Closed Access
Optimizing Techno-Functionality of Germinated Whole Wheat Flour Steam Bread Via Glucose Oxidase (Gox) and Pentosanase (Pn) Enzyme Innovation
Muhammad Bilal, Yining Zhang, Dandan Li, et al.
(2023)
Closed Access
Muhammad Bilal, Yining Zhang, Dandan Li, et al.
(2023)
Closed Access
