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:
Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications
Erica Pontonio, Kashika Arora, Cinzia Dingeo, et al.
Frontiers in Microbiology (2021) Vol. 12
Open Access | Times Cited: 13
Erica Pontonio, Kashika Arora, Cinzia Dingeo, et al.
Frontiers in Microbiology (2021) Vol. 12
Open Access | Times Cited: 13
Showing 13 citing articles:
Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits
Omar Pérez-Alvarado, Andrea Zepeda-Hernández, Luis Eduardo Garcia‐Amezquita, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 53
Omar Pérez-Alvarado, Andrea Zepeda-Hernández, Luis Eduardo Garcia‐Amezquita, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 53
Effectiveness of modified atmosphere and vacuum packaging in preserving the volatilome of Stelvio PDO cheese over time
Bruno Galli, Elisabetta Trossolo, Ilaria Carafa, et al.
Food Chemistry (2024) Vol. 444, pp. 138544-138544
Open Access | Times Cited: 4
Bruno Galli, Elisabetta Trossolo, Ilaria Carafa, et al.
Food Chemistry (2024) Vol. 444, pp. 138544-138544
Open Access | Times Cited: 4
The role of flours and leavening systems on the formation of acrylamide in the technological process of baked products: cases studies of bread and biscuits
Andrea Marianelli, Ylenia Pieracci, Giulio Scappaticci, et al.
LWT (2025), pp. 117387-117387
Open Access
Andrea Marianelli, Ylenia Pieracci, Giulio Scappaticci, et al.
LWT (2025), pp. 117387-117387
Open Access
Application of a sourdough type-II fermentation model to gelatinized legume flours: starter robustness, technological and nutritional implications, potential of the bread and pasta fortification.
Marco Montemurro, Giuseppe Perri, Michela Verni, et al.
Applied Food Research (2025), pp. 100725-100725
Open Access
Marco Montemurro, Giuseppe Perri, Michela Verni, et al.
Applied Food Research (2025), pp. 100725-100725
Open Access
Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread
Rūta Mūrniece, Sanita Reidzāne, Vitālijs Radenkovs, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 979-979
Open Access
Rūta Mūrniece, Sanita Reidzāne, Vitālijs Radenkovs, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 979-979
Open Access
Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics
Hana Ameur, Ali Zein Alabiden Tlais, Cristiano Paganoni, et al.
International Journal of Food Microbiology (2023) Vol. 410, pp. 110513-110513
Closed Access | Times Cited: 5
Hana Ameur, Ali Zein Alabiden Tlais, Cristiano Paganoni, et al.
International Journal of Food Microbiology (2023) Vol. 410, pp. 110513-110513
Closed Access | Times Cited: 5
Evolution of the spontaneous sourdoughs microbiota prepared with organic or conventional whole wheat flours from South Brazil
Letícia da Fontoura Xavier Costa, Caroline Isabel Kothe, Tiela Trapp Grassotti, et al.
Anais da Academia Brasileira de Ciências (2022) Vol. 94, Iss. suppl 4
Open Access | Times Cited: 5
Letícia da Fontoura Xavier Costa, Caroline Isabel Kothe, Tiela Trapp Grassotti, et al.
Anais da Academia Brasileira de Ciências (2022) Vol. 94, Iss. suppl 4
Open Access | Times Cited: 5
Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014
Larisa Rebeca Șerban, Adriana Păucean, Maria Simona Chiș, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1096-1096
Open Access | Times Cited: 2
Larisa Rebeca Șerban, Adriana Păucean, Maria Simona Chiș, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1096-1096
Open Access | Times Cited: 2
Plant-derived food waste management, valorization, and recycling through sourdough fermentation
Erica Pontonio, Alessandro Stringari, Raffaella Di Cagno, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104589-104589
Open Access
Erica Pontonio, Alessandro Stringari, Raffaella Di Cagno, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104589-104589
Open Access
Impact of organic and conventional farming practices on the multidimensional characteristics of flour and indirectly on bread
Nerea Fernández‐Canto, Ma Belén García-Gómez, Ma Lourdes Vázquez‐Odériz, et al.
LWT (2024), pp. 116807-116807
Open Access
Nerea Fernández‐Canto, Ma Belén García-Gómez, Ma Lourdes Vázquez‐Odériz, et al.
LWT (2024), pp. 116807-116807
Open Access
Comparison of the nutritional value of minor and pseudocereal crops to major crops and the barriers in their breeding for developing healthy grains
Elena Peñas, Irène Tomé, Cristina Martínez‐Villaluenga
Elsevier eBooks (2023), pp. 99-133
Closed Access
Elena Peñas, Irène Tomé, Cristina Martínez‐Villaluenga
Elsevier eBooks (2023), pp. 99-133
Closed Access
Minimal influence of milling technique in contrast to sourdough on the nutritional and organoleptic quality of bread
Lauriane Mietton, Jennifer Mata-Orozco, Stéphane Guézenec, et al.
Food Microbiology (2023) Vol. 118, pp. 104426-104426
Closed Access
Lauriane Mietton, Jennifer Mata-Orozco, Stéphane Guézenec, et al.
Food Microbiology (2023) Vol. 118, pp. 104426-104426
Closed Access
Classification of different types of flours available in the Romanian market based on the nutrition content
Katalin Bodor, John T. Szilagyi, O. Szakács, et al.
Acta Universitatis Sapientiae Alimentaria (2023) Vol. 16, Iss. 1, pp. 18-31
Open Access
Katalin Bodor, John T. Szilagyi, O. Szakács, et al.
Acta Universitatis Sapientiae Alimentaria (2023) Vol. 16, Iss. 1, pp. 18-31
Open Access
