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:
Properties and Functionality of Cereal Non-Starch Polysaccharides in Breadmaking
Angelika Bieniek, Krzysztof Buksa
Applied Sciences (2023) Vol. 13, Iss. 4, pp. 2282-2282
Open Access | Times Cited: 9
Angelika Bieniek, Krzysztof Buksa
Applied Sciences (2023) Vol. 13, Iss. 4, pp. 2282-2282
Open Access | Times Cited: 9
Showing 9 citing articles:
The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method
Angelika Bieniek, Krzysztof Buksa
Molecules (2024) Vol. 29, Iss. 4, pp. 904-904
Open Access | Times Cited: 4
Angelika Bieniek, Krzysztof Buksa
Molecules (2024) Vol. 29, Iss. 4, pp. 904-904
Open Access | Times Cited: 4
SUSTAINABLE AND CONTEMPORARY APPROACHES TO EXPLORE THE NUTRITIONAL AND PROCESSING PERSPECTIVES OF BUCKWHEAT: CURRENT EVIDENCE AND PROSPECTS
Zunaira Basharat, Tabussam Tufail, Feng Shao, et al.
Food Bioscience (2025), pp. 106312-106312
Closed Access
Zunaira Basharat, Tabussam Tufail, Feng Shao, et al.
Food Bioscience (2025), pp. 106312-106312
Closed Access
The influence of non-starch polysaccharides on the formation mechanism of wheat dough
Jing Zhang, Jinchuan Xu, Min Zhang
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136268-136268
Closed Access | Times Cited: 3
Jing Zhang, Jinchuan Xu, Min Zhang
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136268-136268
Closed Access | Times Cited: 3
The Influence of Oat β-Glucans of Different Molar Mass on the Properties of Gluten-Free Bread
Angelika Bieniek, Krzysztof Buksa
Molecules (2024) Vol. 29, Iss. 19, pp. 4579-4579
Open Access | Times Cited: 2
Angelika Bieniek, Krzysztof Buksa
Molecules (2024) Vol. 29, Iss. 19, pp. 4579-4579
Open Access | Times Cited: 2
The Influence of Arabinoxylan on the Properties of Sourdough Wheat Bread
Angelika Bieniek, Krzysztof Buksa
Applied Sciences (2024) Vol. 14, Iss. 6, pp. 2649-2649
Open Access | Times Cited: 1
Angelika Bieniek, Krzysztof Buksa
Applied Sciences (2024) Vol. 14, Iss. 6, pp. 2649-2649
Open Access | Times Cited: 1
The Influence of Arabinoxylan of Different Molar Masses on the Properties of Rye Bread Baked by the Postponed Baking Method
Angelika Bieniek, Krzysztof Buksa
Foods (2024) Vol. 13, Iss. 16, pp. 2482-2482
Open Access | Times Cited: 1
Angelika Bieniek, Krzysztof Buksa
Foods (2024) Vol. 13, Iss. 16, pp. 2482-2482
Open Access | Times Cited: 1
The Impact of Fermented Scald on Rye and Hull-Less Barley Dough and Bread Structure Formation
Rūta Mūrniece, Sanita Reidzāne, Ruta Galoburda, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4475-4475
Open Access | Times Cited: 3
Rūta Mūrniece, Sanita Reidzāne, Ruta Galoburda, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4475-4475
Open Access | Times Cited: 3
Multi-objective development of novel egg free cakes using quinoa protein and its quality attributes
Rasha Salah Mohamed, Zahra S. Ahmed, Safaa S. Abozed
Foods and raw materials (2024), pp. 276-286
Open Access
Rasha Salah Mohamed, Zahra S. Ahmed, Safaa S. Abozed
Foods and raw materials (2024), pp. 276-286
Open Access
Physical Properties, Health Functionality, and Sensory Evaluation of Bread with the Unused Parts of Waxy Barley
Tsugumi Furuichi, Ayane Uno, Yoko Tsurunaga
Applied Sciences (2024) Vol. 14, Iss. 24, pp. 11730-11730
Open Access
Tsugumi Furuichi, Ayane Uno, Yoko Tsurunaga
Applied Sciences (2024) Vol. 14, Iss. 24, pp. 11730-11730
Open Access
