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:
Does sourdough bread provide clinically relevant health benefits?
V. D’Amico, Michael G. Gänzle, Lisa Call, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 14
V. D’Amico, Michael G. Gänzle, Lisa Call, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 14
Showing 14 citing articles:
Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time
Adriana Păucean, Larisa-Rebeca Șerban, Maria Simona Chiș, et al.
Food Chemistry X (2024) Vol. 22, pp. 101298-101298
Open Access | Times Cited: 7
Adriana Păucean, Larisa-Rebeca Șerban, Maria Simona Chiș, et al.
Food Chemistry X (2024) Vol. 22, pp. 101298-101298
Open Access | Times Cited: 7
How to deliver sourdough with appropriate characteristics for the bakery industry? The answer may be provided by microbiota
Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, Juliano De Dea Lindner, et al.
Food Bioscience (2023) Vol. 56, pp. 103072-103072
Closed Access | Times Cited: 17
Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, Juliano De Dea Lindner, et al.
Food Bioscience (2023) Vol. 56, pp. 103072-103072
Closed Access | Times Cited: 17
Contribution of sourdough fermentation and yeast invertase to degradation of FODMAPs in sourdough bread and pasta
Yuqi Shao, Mariagrazia Molfetta, Fabio Minervini, et al.
European Food Research and Technology (2025)
Closed Access
Yuqi Shao, Mariagrazia Molfetta, Fabio Minervini, et al.
European Food Research and Technology (2025)
Closed Access
The role of gluten and wheat in irritable bowel syndrome and noncoeliac gluten or wheat sensitivity
Tom van Gils, Magnus Simrèn
Current Opinion in Gastroenterology (2025)
Closed Access
Tom van Gils, Magnus Simrèn
Current Opinion in Gastroenterology (2025)
Closed Access
Nutritional and functional aspects of European cereal-based fermented foods and beverages
Tolulope Joshua Ashaolu, László Varga, Babett Greff
Food Research International (2025), pp. 116221-116221
Open Access
Tolulope Joshua Ashaolu, László Varga, Babett Greff
Food Research International (2025), pp. 116221-116221
Open Access
Sourdoughs as Natural Enhancers of Bread Quality and Shelf Life: A Review
Ricardo H. Hernández‐Figueroa, Emma Mani‐López, Enrique Palou, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 7-7
Open Access | Times Cited: 13
Ricardo H. Hernández‐Figueroa, Emma Mani‐López, Enrique Palou, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 7-7
Open Access | Times Cited: 13
Two randomized crossover multicenter studies investigating gastrointestinal symptoms after bread consumption in individuals with noncoeliac wheat sensitivity: do wheat species and fermentation type matter?
Marlijne C. G. de Graaf, Emma Timmers, Bo Bonekamp, et al.
American Journal of Clinical Nutrition (2024) Vol. 119, Iss. 4, pp. 896-907
Open Access | Times Cited: 2
Marlijne C. G. de Graaf, Emma Timmers, Bo Bonekamp, et al.
American Journal of Clinical Nutrition (2024) Vol. 119, Iss. 4, pp. 896-907
Open Access | Times Cited: 2
A Functional Bread Fermented with Saccharomyces cerevisiae UFMG A-905 Prevents Allergic Asthma in Mice
Ana Paula Carvalho Thiers Calazans, Thamires Melchiades Silva Milani, Ana Silvia Prata, et al.
Current Developments in Nutrition (2024) Vol. 8, Iss. 4, pp. 102142-102142
Open Access | Times Cited: 2
Ana Paula Carvalho Thiers Calazans, Thamires Melchiades Silva Milani, Ana Silvia Prata, et al.
Current Developments in Nutrition (2024) Vol. 8, Iss. 4, pp. 102142-102142
Open Access | Times Cited: 2
Microbiome-based precision nutrition: Prebiotics, probiotics and postbiotics
Adrián Odriozola, Adriana González-Silvera, Iñaki Odriozola, et al.
Advances in genetics (2024), pp. 237-310
Closed Access | Times Cited: 2
Adrián Odriozola, Adriana González-Silvera, Iñaki Odriozola, et al.
Advances in genetics (2024), pp. 237-310
Closed Access | Times Cited: 2
Effect of Air Classification and Enzymatic and Microbial Bioprocessing on Defatted Durum Wheat Germ: Characterization and Use as Bread Ingredient
Angela Longo, Gianfranco Amendolagine, Marcello Greco Miani, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1953-1953
Open Access | Times Cited: 2
Angela Longo, Gianfranco Amendolagine, Marcello Greco Miani, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1953-1953
Open Access | Times Cited: 2
GLUTENSİZ ŞALGAM SUYU ÜRETİMİ VE TS11149 ŞALGAM SUYU STANDARDINA UYGUNLUĞUNUN ARAŞTIRILMASI
Şeyda Yanardağ Karabulut, Sami Bulut
GIDA / THE JOURNAL OF FOOD (2024) Vol. 49, Iss. 2, pp. 269-283
Open Access | Times Cited: 1
Şeyda Yanardağ Karabulut, Sami Bulut
GIDA / THE JOURNAL OF FOOD (2024) Vol. 49, Iss. 2, pp. 269-283
Open Access | Times Cited: 1
Sustainable Processes and Physico-Chemical Characterization of Artisanal Spontaneous Gluten Free Sourdough (Quinoa, Amaranth and Brown Rice) Compared to Wheat Sourdough
Rocío Peñalver, Waldo A. Díaz-Vásquez, Mario A. Maulén, et al.
Sustainability (2024) Vol. 16, Iss. 8, pp. 3297-3297
Open Access
Rocío Peñalver, Waldo A. Díaz-Vásquez, Mario A. Maulén, et al.
Sustainability (2024) Vol. 16, Iss. 8, pp. 3297-3297
Open Access
Sourdough-based microbiota, fermentations, and development of taste and aroma active compounds and their impact on the final products and in the global sensorial perception and preferences by the consumers
Tuğba Özdal, Fayrouz Abu-Khalil
Elsevier eBooks (2024), pp. 229-245
Closed Access
Tuğba Özdal, Fayrouz Abu-Khalil
Elsevier eBooks (2024), pp. 229-245
Closed Access
The benefits of sourdough bread
Ioana-Ştefania Şerban, Irina Mihaela Matran
The Romanian Journal of Nutrition. (2024) Vol. 4, Iss. 4, pp. 32-32
Closed Access
Ioana-Ştefania Şerban, Irina Mihaela Matran
The Romanian Journal of Nutrition. (2024) Vol. 4, Iss. 4, pp. 32-32
Closed Access
Bio-Based Bakery Products: A Present Insight on Its Nutritive Potential
Chávez-García Stephany Nefertari, Cruz-Casas Dora Elisa, Campos-Muzquiz Lizeth Guadalupe, et al.
(2024), pp. 1-20
Closed Access
Chávez-García Stephany Nefertari, Cruz-Casas Dora Elisa, Campos-Muzquiz Lizeth Guadalupe, et al.
(2024), pp. 1-20
Closed Access
