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:
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
Showing 1 citing articles:
Optimization of the Germination Time of Proso and Foxtail Millets to Enhance the Bioactive Properties, Antioxidant Activity, and Enzymatic Power and Reduce Antinutritional Factor
Roman Karki, Pravin Ojha, Sushma Maharjan, et al.
Current Research in Food Science (2025) Vol. 10, pp. 100987-100987
Open Access
Roman Karki, Pravin Ojha, Sushma Maharjan, et al.
Current Research in Food Science (2025) Vol. 10, pp. 100987-100987
Open Access
Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread
Rūta Mūrniece, Sanita Reidzāne, Vitālijs Radenkovs, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 979-979
Open Access
Rūta Mūrniece, Sanita Reidzāne, Vitālijs Radenkovs, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 979-979
Open Access
