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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:

Effect of bran addition on rheological properties of dough and quality of triticale bread
Joanna Kaszuba, Grażyna Jaworska, Barbara Krochmal‐Marczak, et al.
Journal of Food Processing and Preservation (2020) Vol. 45, Iss. 1
Open Access | Times Cited: 15

Showing 15 citing articles:

Genetic factors influencing triticale quality for food
Francesco Camerlengo, Alecia M. Kiszonas
Journal of Cereal Science (2023) Vol. 113, pp. 103744-103744
Open Access | Times Cited: 15
Bread making quality parameters of some Ukrainian and Polish triticale cultivars
Joanna Kaszuba, Henryk Woś, Г. В. Щипак
Euphytica (2024) Vol. 220, Iss. 2
Open Access | Times Cited: 5
Physicochemical Properties, Polyphenol and Mineral Composition of Different Triticale Varieties Cultivated in the Republic of Moldova
Georgiana Gabriela Codină, Florin Ursachi, Adriana Dabija, et al.
Molecules (2025) Vol. 30, Iss. 6, pp. 1233-1233
Open Access
Antioxidant Potential and Phenolic Acid Profiles in Triticale Grain under Integrated and Conventional Cropping Systems
Marta Jańczak-Pieniążek, Daniela Horvat, Marija Viljevac Vuletić, et al.
Agriculture (2023) Vol. 13, Iss. 5, pp. 1078-1078
Open Access | Times Cited: 10
Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products
Joanna Kaszuba, Ireneusz Kapusta, Zuzanna Posadzka
Molecules (2021) Vol. 26, Iss. 3, pp. 562-562
Open Access | Times Cited: 21
Grinding Characteristics of New Varieties of Winter Triticale Grain
Dariusz Dziki, Waleed H. Hassoon, Aneta Kramek, et al.
Processes (2023) Vol. 11, Iss. 5, pp. 1477-1477
Open Access | Times Cited: 8
The Influence of Cropping Systems on Photosynthesis, Yield, and Grain Quality of Selected Winter Triticale Cultivars
Marta Jańczak-Pieniążek
Sustainability (2023) Vol. 15, Iss. 14, pp. 11075-11075
Open Access | Times Cited: 6
Comparative compositional and functional characterisation of rye varieties and novel industrial milling fractions
Edina Jaksics, Renáta Németh, Alexandra Farkas, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 7, pp. 4463-4472
Open Access | Times Cited: 9
Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour
Karolina Pycia, Joanna Kaszuba, Zuzanna Posadzka, et al.
Polymers (2023) Vol. 15, Iss. 8, pp. 1870-1870
Open Access | Times Cited: 4
Productivity and grain quality of winter triticale varieties (Triticosecale Wittmack el. Camus) under different soil and climatic growing conditions
A. M. Kyrylchuk, Svitlana Liashenko, І. В. Безпрозвана, et al.
Plant varieties studying and protection (2023) Vol. 19, Iss. 3, pp. 155-167
Open Access | Times Cited: 2
The content and distribution pattern of chemicals and bioactive compounds of triticale grains
Zefang Jiang, Mo Li, Qianyun Han, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5502-5511
Closed Access
The Influence of Agrotechnical Factors on the Yield and Quality Parameters of Winter Triticale Grain
Marta Jańczak-Pieniążek, Joanna Kaszuba
Agriculture (2024) Vol. 14, Iss. 12, pp. 2219-2219
Open Access
Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars
Aliona Ghendov‐Moșanu, Sorina Ropciuc, Adriana Dabija, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 41-41
Open Access
ПУТИ ПОВЫШЕНИЯ ПИЩЕВОЙ ЦЕННОСТИ ХЛЕБОБУЛОЧНЫХ И МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ С ИСПОЛЬЗОВАНИЕМ ТРИТИКАЛЕВОЙ МУКИ (ОБЗОР)
A. V. Veiberov, К.П. Кузьмина, Roman Kandrokov, et al.
Vestnik APK Verhnevolzh`ia (2024), Iss. 4(68), pp. 79-91
Open Access
СУЧАСНІ НАУКОВІ ДОСЛІДЖЕННЯ НОВИХ СПОСОБІВ ПОЛІПШЕННЯ ЯКОСТІ І ЗБЕРІГАННЯ ХЛІБА
Т. М. Лозова
Herald of Lviv University of Trade and Economics Technical sciences (2023), Iss. 32, pp. 52-58
Open Access | Times Cited: 1
Wpływ dodatku otrąb na wybrane właściwości reologiczne ciasta pszenżytniego oraz cechy pieczywa
Anna Frás
Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin (2022), Iss. 297/298, pp. 39-43
Open Access
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