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:
Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan
N. B. Utarova, Mukhtarbek Kakimov, Bożena Gajdzik, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 271-271
Open Access | Times Cited: 10
N. B. Utarova, Mukhtarbek Kakimov, Bożena Gajdzik, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 271-271
Open Access | Times Cited: 10
Showing 10 citing articles:
Sustainable Trends and Determinants of Wheat Cultivation in Poland (2004–2023): A Spatiotemporal Analysis of Productivity, Resilience, and Climate Adaptation
Radosław Wolniak, Wiesław Grebski
Sustainability (2025) Vol. 17, Iss. 5, pp. 2225-2225
Open Access
Radosław Wolniak, Wiesław Grebski
Sustainability (2025) Vol. 17, Iss. 5, pp. 2225-2225
Open Access
Technology Development in Online Grocery Shopping—From Shopping Services to Virtual Reality, Metaverse, and Smart Devices: A Review
Kinga Stecuła, Radosław Wolniak, Barış Aydın
Foods (2024) Vol. 13, Iss. 23, pp. 3959-3959
Open Access | Times Cited: 2
Kinga Stecuła, Radosław Wolniak, Barış Aydın
Foods (2024) Vol. 13, Iss. 23, pp. 3959-3959
Open Access | Times Cited: 2
The usage of Poka-Yoka in Industry 4.0 conditions
Scientific Papers of Silesian University of Technology Organization and Management Series (2024) Vol. 2024, Iss. 191
Open Access | Times Cited: 1
Scientific Papers of Silesian University of Technology Organization and Management Series (2024) Vol. 2024, Iss. 191
Open Access | Times Cited: 1
Evolution of Polish E-Consumers’ Environmental Awareness and Purchasing Behavior over Ten Years
Bożena Gajdzik, Kamila Bartuś, Magdalena Jaciow, et al.
Sustainability (2024) Vol. 16, Iss. 11, pp. 4686-4686
Open Access | Times Cited: 1
Bożena Gajdzik, Kamila Bartuś, Magdalena Jaciow, et al.
Sustainability (2024) Vol. 16, Iss. 11, pp. 4686-4686
Open Access | Times Cited: 1
Development of almond flour bread recipe
Е. С. Смирнова, E. V. Razhina, N. L. Lopaeva, et al.
New Technologies (2024) Vol. 20, Iss. 1, pp. 119-127
Open Access
Е. С. Смирнова, E. V. Razhina, N. L. Lopaeva, et al.
New Technologies (2024) Vol. 20, Iss. 1, pp. 119-127
Open Access
КРИТЕРІЇ ЯКОСТІ І БЕЗПЕЧНОСТІ ДО БОРОШНЯНИХ КОНДИТЕРСЬКИХ ВИРОБІВ ДЛЯ ДІТЕЙ З ОСОБЛИВИМИ ДІЄТИЧНИМИ ПОТРЕБАМИ
Олександр Венглінський
ГРААЛЬ НАУКИ (2024), Iss. 39, pp. 304-306
Closed Access
Олександр Венглінський
ГРААЛЬ НАУКИ (2024), Iss. 39, pp. 304-306
Closed Access
Utilization of Secondary Raw Materials from Rice and Buckwheat Processing for the Production of Enriched Bread: Optimization of Formulation, Physicochemical and Organoleptic Properties, Structural and Mechanical Properties, and Microbiological Safety
Madina Yessembek, Baltash Tarabayev, Mukhtarbek Kakimov, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2678-2678
Open Access
Madina Yessembek, Baltash Tarabayev, Mukhtarbek Kakimov, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2678-2678
Open Access
A flour composite mixture for gluten-free confectionery
Tsira Khutsidze, Eliza Pruidze, Maria Silagadze, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 453-467
Open Access
Tsira Khutsidze, Eliza Pruidze, Maria Silagadze, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 453-467
Open Access
Effects of four kinds of improver on fermentation characteristics of gluten‐free rice dough
Yang Yang, SongDi Zhang, Chunmin Ma, et al.
Journal of Food Science (2024)
Closed Access
Yang Yang, SongDi Zhang, Chunmin Ma, et al.
Journal of Food Science (2024)
Closed Access
Bio-Based Bakery Products: A Present Insight on Its Nutritive Potential
Chávez-García Stephany Nefertari, Cruz-Casas Dora Elisa, Campos-Muzquiz Lizeth Guadalupe, et al.
(2024), pp. 1-20
Closed Access
Chávez-García Stephany Nefertari, Cruz-Casas Dora Elisa, Campos-Muzquiz Lizeth Guadalupe, et al.
(2024), pp. 1-20
Closed Access
