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 addition of wheat bran hydrolysate on bread properties
Ali Cingöz, Özlem Akpınar, Abdülvahit Sayaslan
Journal of Food Science (2024) Vol. 89, Iss. 5, pp. 2567-2580
Open Access | Times Cited: 6
Ali Cingöz, Özlem Akpınar, Abdülvahit Sayaslan
Journal of Food Science (2024) Vol. 89, Iss. 5, pp. 2567-2580
Open Access | Times Cited: 6
Showing 6 citing articles:
Application of Conventional and Hybrid Thermal-Enzymatic Modified Wheat Flours as Clean Label Bread Improvers
Piotr Lewko, Agnieszka Wójtowicz, Marek Gancarz
Applied Sciences (2024) Vol. 14, Iss. 17, pp. 7659-7659
Open Access | Times Cited: 2
Piotr Lewko, Agnieszka Wójtowicz, Marek Gancarz
Applied Sciences (2024) Vol. 14, Iss. 17, pp. 7659-7659
Open Access | Times Cited: 2
The Use of Thyme and Lemongrass Essential Oils in Cereal Technology—Effect on Wheat Dough Behavior and Bread Properties
Lucie Jurkaninová, Ivan Švec, Iva Kučerová, et al.
Applied Sciences (2024) Vol. 14, Iss. 11, pp. 4831-4831
Open Access | Times Cited: 1
Lucie Jurkaninová, Ivan Švec, Iva Kučerová, et al.
Applied Sciences (2024) Vol. 14, Iss. 11, pp. 4831-4831
Open Access | Times Cited: 1
Physical, nutritional, and bioactive components, in vitro starch digestibility, and textural and organoleptic properties of Beyşehir tarhana with various oleaster parts
Nazlı Şahin, Ali Cingöz, Abdülvahit Sayaslan
Cereal Chemistry (2024)
Closed Access
Nazlı Şahin, Ali Cingöz, Abdülvahit Sayaslan
Cereal Chemistry (2024)
Closed Access
The Mechanism Underlying the Increase in Bread Hardness in Association with Alterations in Protein and Starch Characteristics During Room-Temperature Storage
Huaiwen Wang, Wei Liu, Peipei Zhang, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3921-3921
Open Access
Huaiwen Wang, Wei Liu, Peipei Zhang, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3921-3921
Open Access
Effects of protein-glutaminase on the quality of wheat dough and bread
Lingyi Lyu, Xuepan Qi, H. Ye, et al.
Food Hydrocolloids (2024), pp. 110962-110962
Closed Access
Lingyi Lyu, Xuepan Qi, H. Ye, et al.
Food Hydrocolloids (2024), pp. 110962-110962
Closed Access
Extraction and characterization of microcrystalline cellulose from carrot pomace using green pretreatment technologies
Hilal Meral, Aslıhan Demirdöven
Food Chemistry (2024) Vol. 468, pp. 142429-142429
Closed Access
Hilal Meral, Aslıhan Demirdöven
Food Chemistry (2024) Vol. 468, pp. 142429-142429
Closed Access
