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:
Solid‐state fermentation by S. cerevisiae with high resistance to ferulic acid improves the physicochemical properties of wheat bran and quality of bran‐rich Chinese steamed bread
Bobo Zhang, Xinhua Xie, Hongshuai Zhu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 2, pp. 954-965
Closed Access | Times Cited: 5
Bobo Zhang, Xinhua Xie, Hongshuai Zhu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 2, pp. 954-965
Closed Access | Times Cited: 5
Showing 5 citing articles:
Fermentation biotechnology applied to wheat bran for the degradation of cell wall fiber and its potential health benefits: A review
Ling Fan, Sen Ma, Li Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133529-133529
Closed Access | Times Cited: 12
Ling Fan, Sen Ma, Li Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133529-133529
Closed Access | Times Cited: 12
Hybrid Modification of Wheat Bran Using Microbial Processing and Ultrasound: Enhancements in Bran Composition and Bread Quality
Eom Jun SIk, Hatice Beki̇roğlu, Necattin Cihat İçyer, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 167-167
Open Access
Eom Jun SIk, Hatice Beki̇roğlu, Necattin Cihat İçyer, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 167-167
Open Access
Comparative Genomics and Characterisation of the Role of Saccharomyces cerevisiae Respiration in the Fermentation of Chinese Steamed Bread
Yawen Gao, Yufeng Guo, Jiaping Pang, et al.
Journal of Fungi (2025) Vol. 11, Iss. 2, pp. 114-114
Open Access
Yawen Gao, Yufeng Guo, Jiaping Pang, et al.
Journal of Fungi (2025) Vol. 11, Iss. 2, pp. 114-114
Open Access
Solid‐state fermentation by Aspergillus niger and Lactobacillus plantarum improved the nutritional and physicochemical properties of wheat bran and whole wheat bread
Ziyuan Wang, Shuimiao Song, Jiayuan Liu, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 5223-5233
Closed Access | Times Cited: 1
Ziyuan Wang, Shuimiao Song, Jiayuan Liu, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 5223-5233
Closed Access | Times Cited: 1
Effects of solid-state fermented wheat bran on inflammation level, serum lipid profiles and intestinal microbiota in Kunming mice
Yuanyuan Cui, Changhe Ding, Qianqian Liu, et al.
Food Bioscience (2024), pp. 105366-105366
Closed Access | Times Cited: 1
Yuanyuan Cui, Changhe Ding, Qianqian Liu, et al.
Food Bioscience (2024), pp. 105366-105366
Closed Access | Times Cited: 1
