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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:

Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology
Ionica Coțovanu, Silvia Mironeasa
Applied Sciences (2021) Vol. 11, Iss. 4, pp. 1731-1731
Open Access | Times Cited: 21

Showing 21 citing articles:

Buckwheat and Amaranth as Raw Materials for Brewing, a Review
Adriana Dabija, Marius Eduard Ciocan, Ancuța Chetrariu, et al.
Plants (2022) Vol. 11, Iss. 6, pp. 756-756
Open Access | Times Cited: 46
Buckwheat: an underutilized crop with attractive sensory qualities and health benefits
Galia Zamaratskaia, Karin Gerhardt, Martin Knický, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12303-12318
Open Access | Times Cited: 17
Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features
Ionica Coțovanu, Silvia Mironeasa
Foods (2021) Vol. 10, Iss. 7, pp. 1539-1539
Open Access | Times Cited: 31
Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production
Ionica Coțovanu, Mădălina Ungureanu‐Iuga, Silvia Mironeasa
Plants (2021) Vol. 10, Iss. 10, pp. 2150-2150
Open Access | Times Cited: 28
Evaluation of the Effect of Improvers: Psyllium and Xanthan Gum in Bread Loaf with Partial Replacement of Quinoa Flour
Laidy Quinte, Ingrid Valderrama, Iván Best
Foods (2025) Vol. 14, Iss. 3, pp. 418-418
Open Access
Influence of Buckwheat Seed Fractions on Dough and Baking Performance of Wheat Bread
Ionica Coțovanu, Silvia Mironeasa
Agronomy (2022) Vol. 12, Iss. 1, pp. 137-137
Open Access | Times Cited: 16
Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread
Ionica Coțovanu, Costel Mironeasa, Silvia Mironeasa
Foods (2023) Vol. 12, Iss. 8, pp. 1730-1730
Open Access | Times Cited: 10
Features of Bread Made from Different Amaranth Flour Fractions Partially Substituting Wheat Flour
Ionica Coțovanu, Silvia Mironeasa
Applied Sciences (2022) Vol. 12, Iss. 2, pp. 897-897
Open Access | Times Cited: 15
The Influence of the Addition of Rosehip Powder to Wheat Flour on the Dough Farinographic Properties and Bread Physico-Chemical Characteristics
Nicoleta Vartolomei, Maria Turtoi
Applied Sciences (2021) Vol. 11, Iss. 24, pp. 12035-12035
Open Access | Times Cited: 18
Dough rheology and internal structure of bread produced with wheat flour partially substituted by buckwheat flour: A step towards enhancing nutritional value
Bárbara Biduski, Mariana Maçãs, Nooshin Vahedikia, et al.
Food Structure (2023) Vol. 39, pp. 100364-100364
Closed Access | Times Cited: 7
Effects of Dry Heat Treatment and Milling on Sorghum Chemical Composition, Functional and Molecular Characteristics
Ana Batariuc, Mădălina Ungureanu‐Iuga, Silvia Mironeasa
Applied Sciences (2021) Vol. 11, Iss. 24, pp. 11881-11881
Open Access | Times Cited: 15
Characterisation of Bario Rice Flour Varieties: Nutritional Compositions and Physicochemical Properties
Macdalyna Esther Ronie, Ahmad Hazim Abdul Aziz, Nor Qhairul Izzreen Mohd Noor, et al.
Applied Sciences (2022) Vol. 12, Iss. 18, pp. 9064-9064
Open Access | Times Cited: 10
Effects of coarse cereals on dough and Chinese steamed bread – a review
Yunfei Yang, Xinwei Wang
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 4
Factors affecting plant food particle behaviour during in vitro colonic microbial fermentation
Hong Yao, Bernadine M. Flanagan, Barbara A. Williams, et al.
Trends in Food Science & Technology (2024), pp. 104802-104802
Open Access | Times Cited: 1
Current Approaches in Using Plant Ingredients to Diversify Range of Bakery and Pasta Products
Silvia Mironeasa
Applied Sciences (2022) Vol. 12, Iss. 6, pp. 2794-2794
Open Access | Times Cited: 6
Insights into the Potential of Buckwheat Flour Fractions in Wheat Bread Dough
Ionica Coțovanu, Costel Mironeasa, Silvia Mironeasa
Applied Sciences (2022) Vol. 12, Iss. 5, pp. 2302-2302
Open Access | Times Cited: 5
An Evaluation of the Dough Rheology and Bread Quality of Replacement Wheat Flour with Different Quinoa Particle Sizes
Ionica Coțovanu, Silvia Mironeasa
Agronomy (2022) Vol. 12, Iss. 10, pp. 2271-2271
Open Access | Times Cited: 4
Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Soup
Nyarai Mungofa, Daniso Beswa
International Journal of Food Science (2024) Vol. 2024, Iss. 1
Open Access
Partial Substitution of Wheat Flour with Fish Protein Powder Influences Physicochemical, Rheological, and Sensory Properties of the Flour, Dough, and Bread
Seyed Pezhman Hosseini Shekarabi, Mahsa Shahbazi
Journal of Aquatic Food Product Technology (2021) Vol. 31, Iss. 1, pp. 2-18
Closed Access | Times Cited: 3
Transformation of the formula of fitness ginger based on green buckwheat enriched with rapse protein isolate: a systematic review
Наталья Викторовна Рубан, A. S. Kolosova, Л.И. Рысева, et al.
Proceedings of the Voronezh State University of Engineering Technologies (2023) Vol. 85, Iss. 1, pp. 167-173
Open Access
EFFECT OF WHOLEGRAIN BUCKWHEAT FLOUR ADDITION ON CHEMICAL COMPOSITION AND SENSORY QUALITY OF NUTRITIVE ENRICHED WHEAT SCONES
Nataša Lakić-Karalić, Ladislav Vasilišin, Slavica Grujić, et al.
Deleted Journal (2023) Vol. 4, Iss. 1, pp. 1-6
Open Access
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