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:
Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties
Sylwia Stępniewska, G. Cacak-Pietrzak, Anna Szafrańska, et al.
Applied Sciences (2024) Vol. 14, Iss. 7, pp. 2772-2772
Open Access | Times Cited: 5
Sylwia Stępniewska, G. Cacak-Pietrzak, Anna Szafrańska, et al.
Applied Sciences (2024) Vol. 14, Iss. 7, pp. 2772-2772
Open Access | Times Cited: 5
Showing 5 citing articles:
The Impact of Oyster Mushrooms (Pleurotus ostreatus) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread
Sylwia Stępniewska, Agnieszka Salamon, G. Cacak-Pietrzak, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 199-199
Open Access
Sylwia Stępniewska, Agnieszka Salamon, G. Cacak-Pietrzak, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 199-199
Open Access
Nutritional Quality of Rye Bread with the Addition of Selected Malts from Beans
Anna Czubaszek, Mateusz Gertchen, Alan Gasiński, et al.
Molecules (2025) Vol. 30, Iss. 5, pp. 1006-1006
Open Access
Anna Czubaszek, Mateusz Gertchen, Alan Gasiński, et al.
Molecules (2025) Vol. 30, Iss. 5, pp. 1006-1006
Open Access
Impact of Rye Malt with Various Diastatic Activity on Wholegrain Rye Flour Rheology and Sugar Formation in Scalding and Fermentation Processes
Rūta Mūrniece, Sanita Reidzāne, Vitālijs Radenkovs, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2077-2077
Open Access | Times Cited: 1
Rūta Mūrniece, Sanita Reidzāne, Vitālijs Radenkovs, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2077-2077
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
Assessment of the Suitability of Flour Obtained from Mountain Rye Grain Milling and the Method of Dough Fermentation for the Production of Rye Bread
Joanna Kaszuba, Magdalena Czyż, Tomasz Cebulak, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3035-3035
Open Access
Joanna Kaszuba, Magdalena Czyż, Tomasz Cebulak, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3035-3035
Open Access
