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OpenAlex Citation Counts

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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:

Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour
Sylwia Stępniewska, Waleed H. Hassoon, Anna Szafrańska, et al.
Foods (2019) Vol. 8, Iss. 8, pp. 331-331
Open Access | Times Cited: 22

Showing 22 citing articles:

Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties
Simone Schefer, Marie Oest, Sascha Rohn
Foods (2021) Vol. 10, Iss. 11, pp. 2798-2798
Open Access | Times Cited: 73
Coffee silverskin and cocoa pod husk modified with methacrylic acid as fillers for the urea-formaldehyde resin in plywood production
Jakub Kawalerczyk, Matthias H. Hoffmann, M. Ekwińska, et al.
European Journal of Wood and Wood Products (2025) Vol. 83, Iss. 2
Closed Access | Times Cited: 1
Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough
Tatiana Bojňanská, Janette Musilová, Alena Vollmannová
Foods (2021) Vol. 10, Iss. 5, pp. 1087-1087
Open Access | Times Cited: 53
Rye Flour and Rye Bran: New Perspectives for Use
Dariusz Dziki
Processes (2022) Vol. 10, Iss. 2, pp. 293-293
Open Access | Times Cited: 28
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
Rye: Current state and future trends in research and applications
Renáta Németh, Sándor Tömösközi
Acta Alimentaria (2021) Vol. 50, Iss. 4, pp. 620-640
Open Access | Times Cited: 30
Baking properties of flour and nutritional value of rye bread with brewer's spent grain
Anna Czubaszek, Agata Wojciechowicz-Budzisz, Radosław Spychaj, et al.
LWT (2021) Vol. 150, pp. 111955-111955
Closed Access | Times Cited: 27
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
Interaction of dough preparation method, green tea extract and baking temperature on the quality of rye bread and acrylamide content
Sylwia Onacik‐Gür, Anna Szafrańska, Marek Roszko, et al.
LWT (2021) Vol. 154, pp. 112759-112759
Open Access | Times Cited: 21
The realm of plant proteins with focus on their application in developing new bakery products
Fatma Boukid
Advances in food and nutrition research (2022), pp. 101-136
Closed Access | Times Cited: 11
Influence of Nitrogen Fertilisation Level and Weather Conditions on Yield and Quantitative Profile of Anti-Nutritional Compounds in Grain of Selected Rye Cultivars
Alicja Sułek, G. Cacak-Pietrzak, Marcin Studnicki, et al.
Agriculture (2024) Vol. 14, Iss. 3, pp. 418-418
Open Access | Times Cited: 2
A comprehensive review on biochemical and technological properties of rye ( Secale cereale L.)
Ali Ikram, Farhan Saeed, Ramzan Ahmed Noor, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 2212-2228
Open Access | Times Cited: 5
Impact of Genotype, Weather Conditions and Production Technology on the Quantitative Profile of Anti-Nutritive Compounds in Rye Grains
J. Grabinski, Alicja Sułek, Marta Wyzińska, et al.
Agronomy (2021) Vol. 11, Iss. 1, pp. 151-151
Open Access | Times Cited: 12
Assessment of the Starch-Amylolytic Complex of Rye Flours by Traditional Methods and Modern One
Sylwia Stępniewska, G. Cacak-Pietrzak, Anna Szafrańska, et al.
Materials (2021) Vol. 14, Iss. 24, pp. 7603-7603
Open Access | Times Cited: 12
Enrichment of Wholemeal Rye Bread with Plant Sterols: Rheological Analysis, Optimization of the Production, Nutritional Profile and Starch Digestibility
Mussa Makran, Antonio Cilla, Claudia Mónika Haros, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 93-93
Open Access | Times Cited: 8
PHYSICOCHEMICAL, RHEOLOGICAL, AND SENSORY EVALUATION OF VOLUMINOUS BREADS ENRICHED BY PURSLANE (PORTULACA OLERACEA L.)
Mehri Delvarianzadeh, Leila Nouri, Abdorreza Mohammadi Nafchi, et al.
Italian Journal of Food Science (2020) Vol. 32, Iss. 4
Closed Access | Times Cited: 12
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
Physicochemical and microbiological properties of Arabic flatbread produced from wild natural sour starters
Ashraf M. Al-khamaiseh, Ayed Amr, Murad Al‐Holy, et al.
Food Bioscience (2023) Vol. 53, pp. 102650-102650
Closed Access | Times Cited: 1
THE APPLICATION OF NON-BAKERY RAW MATERIALS TO BAKERY FLOURS, THEIR EFFECT ON THE TECHNOLOGICAL QUALITY AND THE COST OF INNOVATIVE PRODUCTS
Tatiana Bojňanská, Anna Kolesárová, Eva Ivanišová, et al.
Journal of Microbiology Biotechnology and Food Sciences (2023), pp. e10522-e10522
Open Access | Times Cited: 1
Bridging the Genotype–Phenotype Gap for Precision Breeding in Rye
Bernd Hackauf, M. Timothy Rabanus‐Wallace, Viktor Korzun
Compendium of plant genomes (2021), pp. 135-180
Closed Access | Times Cited: 3
Application of the response surface method (RSM) to optimize of the conditioning of primitive rye grain krzyca (Secale cereale var. multicaule) before milling
S Konopka, Beata Piłat
Technical Sciences (2020), Iss. 2019/2020
Open Access | Times Cited: 2
Determination of Grain Yield and Some Forage Quality Traits of Rye Genotypes at Different Sowing Densities
Özge Doğanay ERBAŞ KÖSE, Zeki Mut
Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi (2021) Vol. 25, Iss. 4, pp. 778-786
Open Access | Times Cited: 1
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