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:
Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality
Denisa Atudorei, Silvia Mironeasa, Georgiana Gabriela Codinǎ
Foods (2022) Vol. 11, Iss. 19, pp. 2982-2982
Open Access | Times Cited: 7
Denisa Atudorei, Silvia Mironeasa, Georgiana Gabriela Codinǎ
Foods (2022) Vol. 11, Iss. 19, pp. 2982-2982
Open Access | Times Cited: 7
Showing 7 citing articles:
Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout
Loredana Plustea, Sylvestre Dossa, C. Dragomir, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 656-656
Open Access | Times Cited: 3
Loredana Plustea, Sylvestre Dossa, C. Dragomir, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 656-656
Open Access | Times Cited: 3
Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form
Denisa Atudorei, Silvia Mironeasa, Georgiana Gabriela Codinǎ
Foods (2023) Vol. 12, Iss. 6, pp. 1316-1316
Open Access | Times Cited: 8
Denisa Atudorei, Silvia Mironeasa, Georgiana Gabriela Codinǎ
Foods (2023) Vol. 12, Iss. 6, pp. 1316-1316
Open Access | Times Cited: 8
Comparative Analysis of Vitamin, Mineral Content, and Antioxidant Capacity in Cereals and Legumes and Influence of Thermal Process
Corina Moisa, Anca Monica Brata, Iulia Mureşan, et al.
Plants (2024) Vol. 13, Iss. 7, pp. 1037-1037
Open Access | Times Cited: 1
Corina Moisa, Anca Monica Brata, Iulia Mureşan, et al.
Plants (2024) Vol. 13, Iss. 7, pp. 1037-1037
Open Access | Times Cited: 1
Physicochemical and sensory attributes of scones made from wheat–taro (Colocasia esculenta )–lentils (Lens culinaris ) composite flour
Tengetile N. Shongwe, Solomon Worku Kidane, Jermiah S. Shelembe, et al.
Legume Science (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 1
Tengetile N. Shongwe, Solomon Worku Kidane, Jermiah S. Shelembe, et al.
Legume Science (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 1
Tissue-Specific Antioxidant Activities of Germinated Seeds in Lentil Cultivars during Thermal Processing
Ji Hye Kim, Shucheng Duan, You Rang Park, et al.
Antioxidants (2023) Vol. 12, Iss. 3, pp. 670-670
Open Access | Times Cited: 3
Ji Hye Kim, Shucheng Duan, You Rang Park, et al.
Antioxidants (2023) Vol. 12, Iss. 3, pp. 670-670
Open Access | Times Cited: 3
Partial substitution of wheat flour with kiwi starch: Rheology, microstructure changes in dough and the quality properties of bread
Zhenyun She, Qinyu Zhao, Danting Hou, et al.
Food Chemistry X (2024) Vol. 23, pp. 101614-101614
Open Access
Zhenyun She, Qinyu Zhao, Danting Hou, et al.
Food Chemistry X (2024) Vol. 23, pp. 101614-101614
Open Access
Comprehensive Analyses of Breads Supplemented with Tannic Acids
Yanbin Guan, Xun Yang, Chuang Pan, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3756-3756
Open Access | Times Cited: 1
Yanbin Guan, Xun Yang, Chuang Pan, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3756-3756
Open Access | Times Cited: 1
