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OpenAlex Citation Counts

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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:

Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough
Xiaoya Li, Honghai Hu, Fen Xu, et al.
International Journal of Food Science & Technology (2018) Vol. 54, Iss. 5, pp. 1777-1786
Closed Access | Times Cited: 21

Showing 21 citing articles:

Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread
Jinying Guo, Feng Liu, Chuanfa Gan, et al.
Food Chemistry (2021) Vol. 368, pp. 130853-130853
Closed Access | Times Cited: 80
Effects of different gelatinization degrees of starch in potato flour on the quality of steamed bread
Li Cheng, Xu Wang, Zhengbiao Gu, et al.
International Journal of Biological Macromolecules (2022) Vol. 209, pp. 144-152
Closed Access | Times Cited: 24
Physicochemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts
Karolina Pycia, Eva Ivanišová
Foods (2020) Vol. 9, Iss. 8, pp. 1081-1081
Open Access | Times Cited: 33
Ionomic and metabolomic analyses reveal association between nutritional value and aleurone layer thickness in rice
Yue She, Xiaofei Gao, Wenwen Lu, et al.
Food Chemistry (2025) Vol. 471, pp. 142829-142829
Closed Access
The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products
Lucie Lebert, François Buche, Arnaud Sorin, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3552-3552
Open Access | Times Cited: 17
Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds
Zhao Fen, Jinying Guo, Gege Zhang, et al.
Food Research International (2024) Vol. 195, pp. 114962-114962
Closed Access | Times Cited: 3
Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles
Min Xu, Gary G. Hou, Fengyun Ma, et al.
LWT (2020) Vol. 126, pp. 109294-109294
Closed Access | Times Cited: 26
The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits
Maria Molina, Lisa Lamothe, Deniz Z. Gunes, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2335-2335
Open Access | Times Cited: 22
Bread-making potential of heat-moisture treated cassava flour-additive complexes
Olayemi Eyituoyo Dudu, Ying Ma, Aminat Olabisi Adelekan, et al.
LWT (2020) Vol. 130, pp. 109477-109477
Open Access | Times Cited: 23
Study on the quality characteristics of hot-dry noodles by microbial polysaccharides
Yixuan Liu, Xiaorong Liu, Liuyu Wan, et al.
Food Research International (2022) Vol. 163, pp. 112200-112200
Closed Access | Times Cited: 13
Evaluation of rheological properties, microstructure and water mobility in buns dough enriched in aleurone flour modified by enzyme combinations
Mei Yang, Nana Li, Aixia Wang, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 11, pp. 5913-5922
Closed Access | Times Cited: 17
Effect of cellulase and pentosanase with lactic acid bacteria to increase gluten formation and elasticity in whole-wheat dough sheets
Xiaohui Liang, Jing Hong, Boya Liu, et al.
LWT (2024) Vol. 205, pp. 116521-116521
Open Access | Times Cited: 2
Exploring the effect of cereal bran cell wall on rheological properties of wheat flour
Tabussam Tufail, Farhan Saeed, Muhammad Umair Arshad, et al.
Journal of Food Processing and Preservation (2019) Vol. 44, Iss. 3
Open Access | Times Cited: 15
Effect of rice bran extract on the preservation of pork burger treated with high pressure processing
Sara Martillanes, Rosario Ramírez, Gonzalo Amaro‐Blanco, et al.
Journal of Food Processing and Preservation (2019) Vol. 44, Iss. 1
Open Access | Times Cited: 14
Effect of sprouting time on dough and cookies properties
Sarra Jrıbı, Marta Sahagún, Mayara Belorio, et al.
Journal of Food Measurement & Characterization (2020) Vol. 14, Iss. 3, pp. 1595-1600
Closed Access | Times Cited: 14
Influence of wheat bran dietary fiber on gluten protein structure during dough fermentation
Ning Liu, Sen Ma, Zhen Wang, et al.
Journal of Food Processing and Preservation (2020) Vol. 45, Iss. 1
Open Access | Times Cited: 10
Prediction of the rheological properties of wheat dough by starch‐gluten model dough systems: effect of gluten fraction and starch variety
Fen Xu, Wei Liu, Liang Zhang, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 4, pp. 2126-2137
Closed Access | Times Cited: 6
Leavening capacity, physicochemical and textural properties of wheat dough enriched with non-commercial unripe banana flours
Mutshidzi Matidza, Tsietsie Ephraim Kgatla, Mpho Edward Mashau
AIMS Agriculture and Food (2023) Vol. 8, Iss. 4, pp. 978-994
Open Access | Times Cited: 2
Effect of cereal endospermic cell wall on farinographic and mixographic characteristics of wheat flour
Huma Bader Ul Ain, Farhan Saeed, Muhammad Kashif, et al.
Journal of Food Processing and Preservation (2020) Vol. 44, Iss. 11
Open Access | Times Cited: 5
Physicochemical and microbiological properties of Arabic flatbread produced from wild natural sour starters
Ashraf M. Al-khamaiseh, Ayed Amr, Murad Al‐Holy, et al.
Food Bioscience (2023) Vol. 53, pp. 102650-102650
Closed Access | Times Cited: 1
Effects of high‐temperature cooking soybean dregs on the characteristics of non‐fermented dough and the sensory quality of dumpling wrapper
Jingjing Zeng, Haiyan Gao, Jie Zeng, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 2, pp. 831-840
Closed Access
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