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:
Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014
Larisa Rebeca Șerban, Adriana Păucean, Maria Simona Chiș, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1096-1096
Open Access | Times Cited: 2
Larisa Rebeca Șerban, Adriana Păucean, Maria Simona Chiș, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1096-1096
Open Access | Times Cited: 2
Showing 2 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
Technological characteristics of whole wheat bread: effects of wheat varieties, sourdough treatments and sourdough levels
Asiye Seis Subaşı, Recai Ercan
European Food Research and Technology (2024) Vol. 250, Iss. 10, pp. 2593-2608
Open Access | Times Cited: 4
Asiye Seis Subaşı, Recai Ercan
European Food Research and Technology (2024) Vol. 250, Iss. 10, pp. 2593-2608
Open Access | Times Cited: 4
