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:
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
Dariusz Dziki
Processes (2022) Vol. 10, Iss. 2, pp. 293-293
Open Access | Times Cited: 27
Showing 1-25 of 27 citing articles:
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
Sylwia Stępniewska, G. Cacak-Pietrzak, Anna Szafrańska, et al.
Applied Sciences (2024) Vol. 14, Iss. 7, pp. 2772-2772
Open Access | Times Cited: 5
Overview of the nutrient composition of selected milling products from rye, spelt and wheat in Germany
Larissa E. Pferdmenges, Regina Lohmayer, Lara Frommherz, et al.
Journal of Food Composition and Analysis (2025), pp. 107275-107275
Open Access
Larissa E. Pferdmenges, Regina Lohmayer, Lara Frommherz, et al.
Journal of Food Composition and Analysis (2025), pp. 107275-107275
Open Access
Microbiological safety of unprocessed grains and flours
Luis Sabillón
Elsevier eBooks (2025), pp. 31-45
Closed Access
Luis Sabillón
Elsevier eBooks (2025), pp. 31-45
Closed Access
Lacticaseibacillus rhamnosus GG and Lactobacillus casei Shirota Growth on a Medium Enriched with Rye Protein, and Assessment of DPP-IV Inhibitory Activity
Areli Elizabeth García-Escamilla, Zaira Daniela Solís-Macías, Gabriela Rodríguez‐Serrano, et al.
(2025), pp. 34-34
Open Access
Areli Elizabeth García-Escamilla, Zaira Daniela Solís-Macías, Gabriela Rodríguez‐Serrano, et al.
(2025), pp. 34-34
Open Access
Sustainable Bioethanol Production from the Pretreated Waste Lignocellulosic Feedstocks
Belete Tessema Asfaw, Meroda Tesfaye Gari, Mani Jayakumar, et al.
Energy, environment, and sustainability (2024), pp. 377-394
Closed Access | Times Cited: 3
Belete Tessema Asfaw, Meroda Tesfaye Gari, Mani Jayakumar, et al.
Energy, environment, and sustainability (2024), pp. 377-394
Closed Access | Times Cited: 3
Overview of the Sustainable Valorization of Using Waste and By-Products in Grain Processing
C Danciu, Anca Tulbure, M. Stanciu, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3770-3770
Open Access | Times Cited: 9
C Danciu, Anca Tulbure, M. Stanciu, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3770-3770
Open Access | Times Cited: 9
Grain phenolics: critical role in quality, storage stability and effects of processing in major grain crops—a concise review
Ansheef Ali, Ranjeet Ranjan Kumar, T. Vinutha, et al.
European Food Research and Technology (2022) Vol. 248, Iss. 8, pp. 2197-2213
Closed Access | Times Cited: 12
Ansheef Ali, Ranjeet Ranjan Kumar, T. Vinutha, et al.
European Food Research and Technology (2022) Vol. 248, Iss. 8, pp. 2197-2213
Closed Access | Times Cited: 12
Unexplored Opportunities of Utilizing Food Waste in Food Product Development for Cardiovascular Health
Siraphat Taesuwan, Wachira Jirarattanarangsri, Sutee Wangtueai, et al.
Current Nutrition Reports (2024)
Closed Access | Times Cited: 2
Siraphat Taesuwan, Wachira Jirarattanarangsri, Sutee Wangtueai, et al.
Current Nutrition Reports (2024)
Closed Access | Times Cited: 2
Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic Microorganisms
Kamila Koj, Ewa Pejcz
Molecules (2023) Vol. 28, Iss. 4, pp. 1910-1910
Open Access | Times Cited: 6
Kamila Koj, Ewa Pejcz
Molecules (2023) Vol. 28, Iss. 4, pp. 1910-1910
Open Access | Times Cited: 6
Breeding cereal rye (Secale cereale) for quality traits
Lauren J. Brzozowski, Elżbieta Szuleta, Timothy D. Phillips, et al.
Crop Science (2023) Vol. 63, Iss. 4, pp. 1964-1987
Open Access | Times Cited: 6
Lauren J. Brzozowski, Elżbieta Szuleta, Timothy D. Phillips, et al.
Crop Science (2023) Vol. 63, Iss. 4, pp. 1964-1987
Open Access | Times Cited: 6
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
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
Multi-Bioactive Potential of a Rye Protein Isolate Hydrolysate by Enzymatic Processes
Desiree Islas-Martínez, Yair Noé Ávila-Vargas, Gabriela Rodríguez‐Serrano, et al.
Foods (2023), pp. 38-38
Open Access | Times Cited: 4
Desiree Islas-Martínez, Yair Noé Ávila-Vargas, Gabriela Rodríguez‐Serrano, et al.
Foods (2023), pp. 38-38
Open Access | Times Cited: 4
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
Rastislav Boško, Jan Martiník, Simona Wawroszová, et al.
Food Analytical Methods (2024) Vol. 17, Iss. 5, pp. 787-794
Closed Access | Times Cited: 1
Rye as a rich source of prohealthy compounds
Marlena Gzowska, Anna Frás, Magdalena Wiśniewska
Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin (2024), Iss. 301, pp. 29-34
Open Access | Times Cited: 1
Marlena Gzowska, Anna Frás, Magdalena Wiśniewska
Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin (2024), Iss. 301, pp. 29-34
Open Access | Times Cited: 1
Gradiente de humedad en el comportamiento agronómico del centeno cultivado en ambiente de zonas áridas
José Luís García-Hernández, Lorena Carolina Sosa‐Yáñez, Guadalupe Amanda López‐Ahumada
Ecosistemas y Recursos Agropecuarios (2024) Vol. 11, Iss. 2
Open Access | Times Cited: 1
José Luís García-Hernández, Lorena Carolina Sosa‐Yáñez, Guadalupe Amanda López‐Ahumada
Ecosistemas y Recursos Agropecuarios (2024) Vol. 11, Iss. 2
Open Access | Times Cited: 1
Comparison of Prolamins from Different Cereals Based on Structure and Functionality
X. Hu, Yajuan WANG, Dan Qiu, et al.
Journal of Cereal Science (2024) Vol. 120, pp. 104052-104052
Closed Access | Times Cited: 1
X. Hu, Yajuan WANG, Dan Qiu, et al.
Journal of Cereal Science (2024) Vol. 120, pp. 104052-104052
Closed Access | Times Cited: 1
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products
Lorenzo Siroli, Barbara Giordani, Samantha Rossi, et al.
Fermentation (2022) Vol. 8, Iss. 12, pp. 722-722
Open Access | Times Cited: 6
Lorenzo Siroli, Barbara Giordani, Samantha Rossi, et al.
Fermentation (2022) Vol. 8, Iss. 12, pp. 722-722
Open Access | Times Cited: 6
Relevance of increasing the share of winter rye in production crops of Western Siberia
А. A. Petrova, И. Е. Лихенко, G. V. Artemova
Siberian Herald of Agricultural Science (2023) Vol. 53, Iss. 3, pp. 53-62
Open Access | Times Cited: 3
А. A. Petrova, И. Е. Лихенко, G. V. Artemova
Siberian Herald of Agricultural Science (2023) Vol. 53, Iss. 3, pp. 53-62
Open Access | Times Cited: 3
Opportunities in Grain Processing, through the Use of Waste and By-Products: An Overview of Sustainable Valorization in the Food Industry
C Danciu, Anca Tulbure, M. Stanciu, et al.
(2023)
Open Access | Times Cited: 3
C Danciu, Anca Tulbure, M. Stanciu, et al.
(2023)
Open Access | Times Cited: 3
Molecular Characterization of Adhesives (Glue Lining Pastes) Used in Restoration
Brunella Cipolletta, Micaela Morelli, C. Perlingieri, et al.
Analytical Chemistry (2024) Vol. 96, Iss. 42, pp. 16551-16560
Closed Access
Brunella Cipolletta, Micaela Morelli, C. Perlingieri, et al.
Analytical Chemistry (2024) Vol. 96, Iss. 42, pp. 16551-16560
Closed Access
Nutritional characteristics and phenolic compounds in pigmented oats and rye
Sumanjot Kaur, Harsimran Kaur Kapoor, Chetanjot Kaur Romana, et al.
Elsevier eBooks (2024), pp. 135-155
Closed Access
Sumanjot Kaur, Harsimran Kaur Kapoor, Chetanjot Kaur Romana, et al.
Elsevier eBooks (2024), pp. 135-155
Closed Access
Assessment of the Suitability of Flour Obtained from Mountain Rye Grain Milling and the Method of Dough Fermentation for the Production of Rye Bread
Joanna Kaszuba, Magdalena Czyż, Tomasz Cebulak, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3035-3035
Open Access
Joanna Kaszuba, Magdalena Czyż, Tomasz Cebulak, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3035-3035
Open Access
Benefits of Using Pomace from Sea Buckthorn Fruit (Hippophaë rhamnoides L.) in the Production of Rye Bread for a Strategy of Sustainable Production and Consumption
Joanna K. Banach, Katarzyna Majewska, Beata Piłat, et al.
Applied Sciences (2024) Vol. 14, Iss. 23, pp. 11067-11067
Open Access
Joanna K. Banach, Katarzyna Majewska, Beata Piłat, et al.
Applied Sciences (2024) Vol. 14, Iss. 23, pp. 11067-11067
Open Access
Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs
Walter Mancino, Paola Carnevali, Valeria Terzi, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 998-998
Open Access | Times Cited: 1
Walter Mancino, Paola Carnevali, Valeria Terzi, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 998-998
Open Access | Times Cited: 1
Screening and use of nutritional and health-related benefits of the minor crops
Sándor Tömösközi, Edina Jaksics, Zsuzsanna Bugyi, et al.
Elsevier eBooks (2023), pp. 57-85
Closed Access
Sándor Tömösközi, Edina Jaksics, Zsuzsanna Bugyi, et al.
Elsevier eBooks (2023), pp. 57-85
Closed Access
