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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:

Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours
Tamara Dapčević Hadnađev, Jelena Tomić, Dubravka Škrobot, et al.
Discover Food (2022) Vol. 2, Iss. 1
Open Access | Times Cited: 19

Showing 19 citing articles:

Sustainable plant-based ingredients as wheat flour substitutes in bread making
Yaqin Wang, Ching Jian
npj Science of Food (2022) Vol. 6, Iss. 1
Open Access | Times Cited: 57
Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread
Tatiana Capcanari, Eugenia Covaliov, Cătălina Negoița, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4327-4327
Open Access | Times Cited: 12
Technological approaches applied in the design of gluten-free bakery products
Rodica Siminiuc, Dinu Țurcanu
Czech Journal of Food Sciences (2023) Vol. 41, Iss. 3, pp. 155-172
Open Access | Times Cited: 10
Technological Challenges of Spirulina Powder as the Functional Ingredient in Gluten-Free Rice Crackers
Ivana Nikolić, Ivana Lončarević, Slađana Rakita, et al.
Processes (2025) Vol. 13, Iss. 3, pp. 908-908
Open Access
Ohmic Heating for Sustainable Bakery Production: Advancing Quality and Efficiency by Raw Material Pretreatment, Dough Fermentation, and Baking
Era Yusraini, Chang-Wei Hsieh, Mohsen Gavahian
Food and Bioprocess Technology (2025)
Closed Access
Formulation and evaluation of cereal-based breads fortified with natural prebiotics from green banana, moringa leaves powder and soya powder
Shuvonkar Kangsha Bonik, Sumita Tabassum Tamanna, Tapsia Arefin Happy, et al.
Applied Food Research (2023) Vol. 4, Iss. 1, pp. 100377-100377
Open Access | Times Cited: 6
Impact of inherent chemical composition of wheat and various processing technologies on whole wheat flour and its final products
Maninder Meenu, Satveer Kaur, Mona Yadav, et al.
Cereal Research Communications (2024) Vol. 53, Iss. 1, pp. 409-424
Closed Access | Times Cited: 1
Improving the quality and digestibility of wheat flour starch and protein for noodles through ultrasound, high hydrostatic pressure, and plasma technologies: A review
Zahoor Ahmed, Nisar Uddin, Anam Latif, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137383-137383
Closed Access | Times Cited: 1
YEAST IN SOURDOUGH:FUNDAMENTAL INSIGHTS AND THEIR ROLE IN FUNCTIONAL PROCESSES
Ye.R. HONCHAR
Biotechnologia Acta (2024) Vol. 17, Iss. 3, pp. 5-15
Open Access
Baked Products Enriched with Grain and Seeds Sprouts
Ricardo H. Hernández‐Figueroa, Emma Mani‐López, Aurelio López‐Malo
Food and Humanity (2024) Vol. 3, pp. 100426-100426
Closed Access
Enhancing the quality of wholemeal bread with chia, sesame, and rosehip: mathematical modelling and organoleptic analysis
Liliya Alashbayeva, Makhamedkali Kenzhekhojayev, А.С. Боранкулова, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 993-1005
Open Access
Effect of wheat grain germination time on physicochemical and texture properties, starch digestion, and protein hydrolysis rate in bread making
Ernesto Moreno, Heidi Maria Palma‐Rodríguez, Juan Pablo Hernández‐Uribe, et al.
Journal of Cereal Science (2024), pp. 104091-104091
Closed Access
Reduction in rancidity development in fortified whole‐grain maize meal by hot‐air drying of the grain
John R.N. Taylor, Henriëtte L. de Kock, Edna Makule, et al.
Cereal Chemistry (2023) Vol. 101, Iss. 2, pp. 323-333
Open Access | Times Cited: 1
Cereal-based foods for people with special needs: focus on celiac disease and metabolic syndrome
Lorena S. Sciarini, Alberto E. León, Gabriela Pérez
Elsevier eBooks (2024), pp. 243-255
Closed Access
Sourdough based microbiota and fermentations as a source of exopolysaccharides, starch, dietary fibers, phenolic acids, fatty acids, phytosterols, and other bioactive compounds
Gülay Özkan, Elifsu Nemli, Beyza Saricaoglu, et al.
Elsevier eBooks (2024), pp. 263-277
Closed Access
Labneh, Ayran, Amasi, and Tarag
Usman Mir Khan, Anam Latif, Rana Muhammad Aadil
Methods and protocols in food science (2024), pp. 215-255
Closed Access
Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content
Valentina Nikolić, Slađana Žilić, Marijana Šimić, et al.
Food Technology and Biotechnology (2023) Vol. 61, Iss. 3, pp. 302-311
Open Access
Development of bread technology with the use of grain raw materials
Zh. К. Nurgozhina, Д. А. Шаншарова
The Journal of Almaty Technological University (2023), Iss. 4, pp. 150-155
Open Access
Quality of culinary products based on flour mixture with Atherina pontica powder
Mykhailo KRAVCHENKO, Volodymyr Piddubnyi, Inna Danyliuk
International Scientific-Practical Journal COMMODITIES AND MARKETS (2022) Vol. 42, Iss. 2, pp. 104-116
Open Access
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