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 sourdough bread from roll-milled and stone-ground soft (Triticum aestivum) wheat flours milled to different extraction rates
Federica Cardinali, Cristiana Garofalo, Manuela Taccari, et al.
European Food Research and Technology (2023) Vol. 250, Iss. 2, pp. 581-591
Open Access | Times Cited: 2
Federica Cardinali, Cristiana Garofalo, Manuela Taccari, et al.
European Food Research and Technology (2023) Vol. 250, Iss. 2, pp. 581-591
Open Access | Times Cited: 2
Showing 2 citing articles:
Effect of Sourdough Made With Lactobacillus amylovorus and Lactobacillus brevis Starters on the Quality Characteristics of Gluten‐Free Bread Based on Corn Flour
Sepideh Tariverdi, Mehdi Gharekhani
Journal of Food Processing and Preservation (2025) Vol. 2025, Iss. 1
Open Access
Sepideh Tariverdi, Mehdi Gharekhani
Journal of Food Processing and Preservation (2025) Vol. 2025, Iss. 1
Open Access
Jerusalem artichoke ingredient for the nutritional profile improvement of sourdough bread: techno-functional properties and consumer perception
Lorena Franceschinis, Susana Diez, Andrés F. Rocha Parra, et al.
European Food Research and Technology (2024)
Closed Access
Lorena Franceschinis, Susana Diez, Andrés F. Rocha Parra, et al.
European Food Research and Technology (2024)
Closed Access
