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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:

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

Showing 16 citing articles:

Fermentation biotechnology applied to wheat bran for the degradation of cell wall fiber and its potential health benefits: A review
Ling Fan, Sen Ma, Li Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133529-133529
Closed Access | Times Cited: 14
Triticale and sorghum as feedstock for bioethanol production via consolidated bioprocessing
Sarel Johannes Marthinus Malherbe, Rosemary A. Cripwell, Lorenzo Favaro, et al.
Renewable Energy (2023) Vol. 206, pp. 498-505
Open Access | Times Cited: 19
The formation mechanism and textural properties of a complex gel based on soybean glycinin-chitosan complex coacervates: Effects of pH, heat treatment temperature and centrifugation
Chu‐Li Wu, Xiaoyin Li, Xie-ying Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 130170-130170
Closed Access | Times Cited: 6
Rheo-fermentation properties of bread dough with different gluten contents processed by 3D printing
Jiang Qian, Wei Xing, Qianchen Liu, et al.
Food Chemistry (2023) Vol. 433, pp. 137318-137318
Closed Access | Times Cited: 13
Exploring the transformative effects of solid-state fermentation on the structure, texture, and metabolism of oat-based dough
Juan Sun, Waleed AL‐Ansi, Lu Lu, et al.
International Journal of Food Science & Technology (2025) Vol. 60, Iss. 1
Open Access
Functional microbiome assembly in food environments: addressing sustainable development challenges
Yao Gu, Tingting Liu, Waleed AL‐Ansi, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Heat-induced mung protein isolate hydrogels enhanced via chitosan: Mechanisms and applications in β-carotene encapsulation
Shanshan Wu, Hui‐Wen Gu, Yidan Xu, et al.
Food Hydrocolloids (2025), pp. 111113-111113
Open Access
Enhancing Xinong black spike whole flour dough and Mantous through CP non-thermal treatment: Quality improvements and consumer preference
Teng Zhang, Junbo Liu, Jialiang He, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103957-103957
Closed Access
New insight into quality changes in bread dough under different state/phase transitions during frozen storage
Jinhong Zhao, Jingwei Li, Zhenhua Wang, et al.
Food Hydrocolloids (2025), pp. 111319-111319
Closed Access
Physicochemical Properties, Polyphenol and Mineral Composition of Different Triticale Varieties Cultivated in the Republic of Moldova
Georgiana Gabriela Codină, Florin Ursachi, Adriana Dabija, et al.
Molecules (2025) Vol. 30, Iss. 6, pp. 1233-1233
Open Access
Correlation of Viscoelastic Properties with Water Status of Scallop Adductors During Heat Pump Drying: Effects of Ultrasound Pretreatment and Drying Conditions
Jing Liu, Zhao Ya, Qilong Shi
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 5097-5118
Closed Access | Times Cited: 3
Effect of different enzymes on thermal and structural properties of gluten, gliadin, and glutenin in triticale whole-wheat dough
M. Liu, Mingcong Fan, Haifeng Qian, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127384-127384
Closed Access | Times Cited: 8
A novel kneading method for improving the quality of whole wheat dough and bread
Juan Sun, Waleed AL‐Ansi, Fan Zhu, et al.
Journal of Cereal Science (2023) Vol. 112, pp. 103690-103690
Closed Access | Times Cited: 7
Intelligent Monitoring of Post-Processing Characteristics in 3D-Printed Food Products: A Focus on Fermentation Process of Starch-gluten Mixture Using NIR and Multivariate Analysis
Jiang Qian, Yanru Bao, Te Ma, et al.
Journal of Food Engineering (2024), pp. 112357-112357
Closed Access | Times Cited: 2
Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars
Aliona Ghendov‐Moșanu, Sorina Ropciuc, Adriana Dabija, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 41-41
Open Access
ПУТИ ПОВЫШЕНИЯ ПИЩЕВОЙ ЦЕННОСТИ ХЛЕБОБУЛОЧНЫХ И МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ С ИСПОЛЬЗОВАНИЕМ ТРИТИКАЛЕВОЙ МУКИ (ОБЗОР)
A. V. Veiberov, К.П. Кузьмина, Roman Kandrokov, et al.
Vestnik APK Verhnevolzh`ia (2024), Iss. 4(68), pp. 79-91
Open Access
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