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:
A Chemometric Approach to Assess the Rheological Properties of Durum Wheat Dough by Indirect FTIR Measurements
Fabio Fanari, Gianluca Carboni, Francesco Desogus, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 5, pp. 1040-1054
Open Access | Times Cited: 22
Fabio Fanari, Gianluca Carboni, Francesco Desogus, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 5, pp. 1040-1054
Open Access | Times Cited: 22
Showing 22 citing articles:
Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies
Somali Dhal, Arfat Anis, Hamid Shaikh, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 941-941
Open Access | Times Cited: 23
Somali Dhal, Arfat Anis, Hamid Shaikh, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 941-941
Open Access | Times Cited: 23
Enhanced Stability and Performance of Immobilized Lipase Using Hydrophobically Modified Single-Crystalline Ordered Macro–Microporous CuBTC as a Carrier Material
Zeqing Liu, Lingmei Dai, Dehua Liu, et al.
ACS Sustainable Chemistry & Engineering (2024) Vol. 12, Iss. 10, pp. 3909-3920
Closed Access | Times Cited: 8
Zeqing Liu, Lingmei Dai, Dehua Liu, et al.
ACS Sustainable Chemistry & Engineering (2024) Vol. 12, Iss. 10, pp. 3909-3920
Closed Access | Times Cited: 8
Effect of Tea Polyphenols on the Storage Stability of Non-Fermented Frozen Dough: Protein Structures and State of Water
Kai Zheng, Zhehan Chen, Yang Fu, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 80-80
Open Access | Times Cited: 20
Kai Zheng, Zhehan Chen, Yang Fu, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 80-80
Open Access | Times Cited: 20
Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies
Aditi Pradhan, Arfat Anis, Mohammad Asif Alam, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3650-3650
Open Access | Times Cited: 11
Aditi Pradhan, Arfat Anis, Mohammad Asif Alam, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3650-3650
Open Access | Times Cited: 11
Monitoring of milk rennet coagulation: chemical and physical perspective using Raman spectroscopy
Leonardo Sibono, Stefania Tronci, Martin A.B. Hedegaard, et al.
Applied Food Research (2025), pp. 100701-100701
Open Access
Leonardo Sibono, Stefania Tronci, Martin A.B. Hedegaard, et al.
Applied Food Research (2025), pp. 100701-100701
Open Access
Rapid dough making quality analysis of wheat flour using Fourier transform infrared spectroscopy and chemometrics
James M. Kelly, Björn Bohman, Dion Bennett, et al.
Food Chemistry (2025) Vol. 475, pp. 143335-143335
Open Access
James M. Kelly, Björn Bohman, Dion Bennett, et al.
Food Chemistry (2025) Vol. 475, pp. 143335-143335
Open Access
Assessing the Carasau Bread Doughs Microwave Spectra
E. Orrù, Matteo Bruno Lodi, Luca Lodi
Foods (2025) Vol. 14, Iss. 7, pp. 1177-1177
Open Access
E. Orrù, Matteo Bruno Lodi, Luca Lodi
Foods (2025) Vol. 14, Iss. 7, pp. 1177-1177
Open Access
Effects of Replacing Butter with SPAN80-Tailored Soywax/Rice Bran Oil Oleogel in Food Product: A Study on Whole Wheat Cookies
Somali Dhal, Deblu Sahu, Haladhar Behera, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 4, pp. 842-859
Closed Access | Times Cited: 3
Somali Dhal, Deblu Sahu, Haladhar Behera, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 4, pp. 842-859
Closed Access | Times Cited: 3
Effects of Different Bran Pretreatments on Rheological and Functional Properties of Triticale Whole-wheat Flour
Meng Xu, Tingting Li, Jiajia Zhao, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 3, pp. 576-588
Closed Access | Times Cited: 16
Meng Xu, Tingting Li, Jiajia Zhao, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 3, pp. 576-588
Closed Access | Times Cited: 16
Effect of Spray- and Freeze-Dried Microcapsules Containing Probiotics and γ-Aminobutyric Acid on Nutritional, Physicochemical, Textural, Pasting, Rheological, and Microstructural Characteristics of Composite Dough
Sourav Misra, Shubham Mandliya, Pooja Pandey, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 2, pp. 464-478
Closed Access | Times Cited: 7
Sourav Misra, Shubham Mandliya, Pooja Pandey, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 2, pp. 464-478
Closed Access | Times Cited: 7
Single-Crystalline Ordered Nanoporous Metal–Organic Frameworks for Lipase Immobilization and Structured Lipid Production
Zeqing Liu, Yuhan Li, Lingmei Dai, et al.
ACS Applied Nano Materials (2024) Vol. 7, Iss. 14, pp. 17140-17150
Closed Access | Times Cited: 2
Zeqing Liu, Yuhan Li, Lingmei Dai, et al.
ACS Applied Nano Materials (2024) Vol. 7, Iss. 14, pp. 17140-17150
Closed Access | Times Cited: 2
Changes in the rheological, textural, microstructural and in vitro antioxidant properties of biscuit dough by incorporation of the extract and fiber-rich residue obtained through green extraction of defatted date seeds
Meththa Ranasinghe, Constantinos Stathopoulos, Balan Sundarakani, et al.
Food Structure (2024), pp. 100395-100395
Open Access | Times Cited: 2
Meththa Ranasinghe, Constantinos Stathopoulos, Balan Sundarakani, et al.
Food Structure (2024), pp. 100395-100395
Open Access | Times Cited: 2
Characterization of Enzymatic Modified Soluble Dietary Fiber from Rhodomyrtus tomentosa fruits: A Potential Ingredient in Reducing AGEs Accumulation
Yejun Deng, Yong Liu, Caihong Zhang, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 1, pp. 232-246
Closed Access | Times Cited: 10
Yejun Deng, Yong Liu, Caihong Zhang, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 1, pp. 232-246
Closed Access | Times Cited: 10
Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz
Claudia Macciò, Andrea Melis, Matteo Bruno Lodi, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2396-2396
Open Access | Times Cited: 5
Claudia Macciò, Andrea Melis, Matteo Bruno Lodi, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2396-2396
Open Access | Times Cited: 5
Preliminary Design and Test of a Microwave Inline Moisture Sensor for the Carasau Bread Industry
Giacomo Muntoni, Matteo Bruno Lodi, Alessandro Fedeli, et al.
IEEE Open Journal of Antennas and Propagation (2024) Vol. 5, Iss. 5, pp. 1166-1180
Open Access | Times Cited: 1
Giacomo Muntoni, Matteo Bruno Lodi, Alessandro Fedeli, et al.
IEEE Open Journal of Antennas and Propagation (2024) Vol. 5, Iss. 5, pp. 1166-1180
Open Access | Times Cited: 1
Acid hydrolysis roles in transformation of cellulose-I into cellulose-II for enhancing nitrocellulose performance as an energetic polymer
Sekar Tri Wulan Amelia, W. Widiyastuti, Tantular Nurtono, et al.
Cellulose (2024)
Closed Access | Times Cited: 1
Sekar Tri Wulan Amelia, W. Widiyastuti, Tantular Nurtono, et al.
Cellulose (2024)
Closed Access | Times Cited: 1
Effects of Carasau Dough Composition on the Microwave Dielectric Spectra up to 20 GHz
Matteo Bruno Lodi, Claudia Macciò, Nicola Curreli, et al.
IEEE Transactions on AgriFood Electronics (2023) Vol. 1, Iss. 1, pp. 50-57
Open Access | Times Cited: 3
Matteo Bruno Lodi, Claudia Macciò, Nicola Curreli, et al.
IEEE Transactions on AgriFood Electronics (2023) Vol. 1, Iss. 1, pp. 50-57
Open Access | Times Cited: 3
Application of FTIR Microspectroscopy in Oenology: Shedding Light on Cell Wall Composition of Saccharomyces cerevisiae Strains
Renato L. Binati, Nicola Ferremi Leali, M. Avesani, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 6, pp. 1596-1609
Open Access | Times Cited: 2
Renato L. Binati, Nicola Ferremi Leali, M. Avesani, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 6, pp. 1596-1609
Open Access | Times Cited: 2
In Situ ATR Spectroscopy Study of the Interaction of Acacia senegal Gum with Gold Nanoparticles Films at the Solid–Liquid Interface
Athénaïs Davantès, Michaël Nigen, Christian Sanchez, et al.
Langmuir (2023) Vol. 40, Iss. 1, pp. 529-540
Closed Access | Times Cited: 2
Athénaïs Davantès, Michaël Nigen, Christian Sanchez, et al.
Langmuir (2023) Vol. 40, Iss. 1, pp. 529-540
Closed Access | Times Cited: 2
Physicochemical, rheological and structural properties of selected cultivars of wheat (T. aestivum)
Jyoti Narwal, Ritika B. Yadav, Baljeet S. Yadav
European Food Research and Technology (2024) Vol. 250, Iss. 7, pp. 2025-2038
Closed Access
Jyoti Narwal, Ritika B. Yadav, Baljeet S. Yadav
European Food Research and Technology (2024) Vol. 250, Iss. 7, pp. 2025-2038
Closed Access
Changes in the Functional Groups of Wheat Flour Resulting from Treated Seeds with Ag Nanoparticles Using FTIR Spectroscopy
Lina M. Alnaddaf
Lecture notes in networks and systems (2024), pp. 28-32
Closed Access
Lina M. Alnaddaf
Lecture notes in networks and systems (2024), pp. 28-32
Closed Access
Effect of the Presence of Physiological Disorder Recognized as “yellow berry” on the Quality of Starch in Bread Wheat (Triticum aestivum) and Durum Wheat (Triticum durum)
Cindy Veronica Padilla‐Torres, Guadalupe Amanda López‐Ahumada, Iram Mondaca Fernández, et al.
Starch - Stärke (2024)
Closed Access
Cindy Veronica Padilla‐Torres, Guadalupe Amanda López‐Ahumada, Iram Mondaca Fernández, et al.
Starch - Stärke (2024)
Closed Access
