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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:

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: 11

Showing 11 citing articles:

Rye Flour and Rye Bran: New Perspectives for Use
Dariusz Dziki
Processes (2022) Vol. 10, Iss. 2, pp. 293-293
Open Access | Times Cited: 27
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
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
Study on the influence mechanism of raw potato flour on the stability of ketchup
Bishi Fu, Jiahui Fang, Zhengbiao Gu, et al.
Food Chemistry (2025), pp. 143908-143908
Closed Access
Basic helix-loop-helix (bHLH) gene family in rye (Secale cereale L.): genome-wide identification, phylogeny, evolutionary expansion and expression analyses
Xingyu Chen, Caimei Yao, Jiahao Liu, et al.
BMC Genomics (2024) Vol. 25, Iss. 1
Open Access | Times Cited: 3
Evaluation of the Possibilities of Using Oat Malt in Wheat Breadmaking
Agnieszka Salamon, Hanna Kowalska, Sylwia Stępniewska, et al.
Applied Sciences (2024) Vol. 14, Iss. 10, pp. 4101-4101
Open Access | Times Cited: 3
Comparison of the Rheological Behavior of Fortified Rye–Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product
Greta Adamczyk, Zuzanna Posadzka, Teresa Witczak, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 559-559
Open Access | Times Cited: 7
Ergot Alkaloids in Rye Flour Marketed in Czech Republic: Comparison Between ELISA and LC–MS Methodologies
Rastislav Boško, Jan Martiník, Simona Wawroszová, et al.
Food Analytical Methods (2024) Vol. 17, Iss. 5, pp. 787-794
Closed Access | Times Cited: 1
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
Enhancing the Performance of Layered Wood Composites Through the Non-Food Application of Dietary Fiber in Their Bonding Matrix
Marta Wronka, Anita Wronka, Grzegorz Kowaluk
Applied Sciences (2024) Vol. 14, Iss. 24, pp. 11780-11780
Open Access
Effect of Genotype and Environment on Yield and Technological and Nutrition Traits on Winter Rye Grain from Organic Production
Sylwia Stępniewska, G. Cacak-Pietrzak, Anna Frás, et al.
Agriculture (2024) Vol. 14, Iss. 12, pp. 2249-2249
Open Access
ВПЛИВ ПЕРЕДПОСІВНОЇ ОБРОБКИ НАСІННЯ НА АМІЛАЗНУ АКТИВНІСТЬ, ВМІСТ ВУГЛЕВОДІВ І БІЛКІВ В ЗЕРНІ ЖИТА ОЗИМОГО
А. О. Куриленко, О. Б. Кучменко
Bulletin of Sumy National Agrarian University The series Agronomy and Biology (2022) Vol. 48, Iss. 2, pp. 105-110
Open Access
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