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:
Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling
Hana Ameur, Vincenzo Cantatore, Pasquale Filannino, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 7
Hana Ameur, Vincenzo Cantatore, Pasquale Filannino, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 7
Showing 7 citing articles:
High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation
Ali Zein Alabiden Tlais, Giuseppina Maria Fiorino, Andrea Polo, et al.
Molecules (2020) Vol. 25, Iss. 13, pp. 2987-2987
Open Access | Times Cited: 116
Ali Zein Alabiden Tlais, Giuseppina Maria Fiorino, Andrea Polo, et al.
Molecules (2020) Vol. 25, Iss. 13, pp. 2987-2987
Open Access | Times Cited: 116
Effects of improver on the quality of frozen Chinese sweet rice wine dough: Water status, protein structure and flavor properties
Wenjie Ma, Jialuo Shan, Mengyao Wang, et al.
Food Chemistry (2024) Vol. 445, pp. 138713-138713
Closed Access | Times Cited: 7
Wenjie Ma, Jialuo Shan, Mengyao Wang, et al.
Food Chemistry (2024) Vol. 445, pp. 138713-138713
Closed Access | Times Cited: 7
Physicochemical and Sensory Properties of Waffle Incorporated With Date Seed (Phoenix dactylifera L.) Flour
Nur Ain Humaira Amran, Naemaa Mohamad
BIO Web of Conferences (2025) Vol. 165, pp. 07001-07001
Open Access
Nur Ain Humaira Amran, Naemaa Mohamad
BIO Web of Conferences (2025) Vol. 165, pp. 07001-07001
Open Access
Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: a comprehensive comparison with conventional approaches in the baking industry
Giuseppe Perri, Graziana Difonzo, Lorenzo Ciraldo, et al.
Current Research in Food Science (2025), pp. 101053-101053
Open Access
Giuseppe Perri, Graziana Difonzo, Lorenzo Ciraldo, et al.
Current Research in Food Science (2025), pp. 101053-101053
Open Access
VALORIZATION OF PRICKLY PEAR PEELS & SEED PRESS-CAKE IN TRADITIONAL SOURDOUGHS AND EVALUATION OF THEIR BREAD-MAKING CAPACITIES
Youssef Chafai, Anas Raffak, Mohamed El-aalaoui, et al.
Journal of Microbiology Biotechnology and Food Sciences (2023), pp. e9744-e9744
Open Access | Times Cited: 2
Youssef Chafai, Anas Raffak, Mohamed El-aalaoui, et al.
Journal of Microbiology Biotechnology and Food Sciences (2023), pp. e9744-e9744
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
Green extraction technologies for valorization of date seed waste to achieve sustainable development goals: Biofunctional and innovative food applications
Kandi Sridhar, Arifa Akram, Fawzi Banat
Food Research International (2024) Vol. 198, pp. 115392-115392
Closed Access
Kandi Sridhar, Arifa Akram, Fawzi Banat
Food Research International (2024) Vol. 198, pp. 115392-115392
Closed Access
