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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:

Dough rheology and loaf quality of wheat-cassava bread using different cassava varieties and wheat substitution levels
Shadrack Mubanga Chisenga, Tilahun Seyoum Workneh, Geremew Bultosa, et al.
Food Bioscience (2020) Vol. 34, pp. 100529-100529
Closed Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties
Sheyma Khemiri, Nadia Khelifi, Maria Cristiana Nunes, et al.
Algal Research (2020) Vol. 50, pp. 101998-101998
Open Access | Times Cited: 102
Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles
Liangyi Li, Wenhua Zhou, Anqi Wu, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 698-698
Open Access | Times Cited: 24
Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review
Sunday J. Olakanmi, Digvir S. Jayas, Jitendra Paliwal
Foods (2022) Vol. 11, Iss. 20, pp. 3287-3287
Open Access | Times Cited: 24
Effect of defatted melon seed residue on dough development and bread quality
Guoqiang Zhang, Afroditi Chatzifragkou, Dimitris Charalampopoulos, et al.
LWT (2023) Vol. 183, pp. 114892-114892
Open Access | Times Cited: 14
Changes in the physicochemical and protein distribution properties of dough with the wheat oligopeptide incorporation
Hongyan Liu, Liuyu Wan, Shensheng Xiao, et al.
Food Bioscience (2023) Vol. 52, pp. 102354-102354
Closed Access | Times Cited: 13
Alterations in the multilevel structure and depolymerization behavior of gluten induced by selenium in fermented dough
Chaodong Du, Song Zhu, Yue Li, et al.
Food Bioscience (2023) Vol. 56, pp. 103389-103389
Closed Access | Times Cited: 13
Investigating the impact of sorghum variety and type of flour on chemical, functional, rheological and baking properties
Rubina Rumler, Denisse Bender, Alessandra Marti, et al.
Journal of Cereal Science (2024) Vol. 116, pp. 103881-103881
Open Access | Times Cited: 4
Effect of Cassava Flour and Ginger Powder Addition on Physicochemical and Antioxidant Properties of Bread
I. M. Robinson, Ayten A. Tas
Applied Sciences (2025) Vol. 15, Iss. 7, pp. 3762-3762
Open Access
The role of enzymes in gluten-free bakery products: A review of technological and nutritional perspectives
Mitra Pashaei, Fereshte Bahmanyar, Sima Tahmouzi, et al.
Applied Food Research (2025), pp. 100923-100923
Open Access
Quality deterioration of frozen dough bread during terminal freezing and thawing: From the insight of moisture and starch properties
Hongyan Liu, Yaonan Xing, Dezheng Liu, et al.
Food Bioscience (2023) Vol. 56, pp. 103435-103435
Closed Access | Times Cited: 9
Review of formation mechanisms and quality regulation of chewiness in staple foods: Rice, noodles, potatoes and bread
Gui‐Fang Huang, David Julian McClements, Kuang He, et al.
Food Research International (2024) Vol. 187, pp. 114459-114459
Closed Access | Times Cited: 3
Evaluation of the Effect of Improvers: Psyllium and Xanthan Gum in Bread Loaf with Partial Replacement of Quinoa Flour
Laidy Quinte, Ingrid Valderrama, Iván Best
Foods (2025) Vol. 14, Iss. 3, pp. 418-418
Open Access
Sensory acceptability and nutritional quality of composite bread with added puree from biofortified beans in Malawi
William Kasapila, Agnes Mwangwela, Dumbo Njera, et al.
Legume Science (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 2
Study on the Effect of Microwaved Brewer’s Spent Grains on the Quality and Flavor Characteristics of Bread
Jieyi Cheng, Zheng Li, Jinling Zhao, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 461-461
Open Access | Times Cited: 2
Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour
Patchimaporn Udomkun, Cargele Masso, Rony Swennen, et al.
Food Science & Nutrition (2022) Vol. 10, Iss. 9, pp. 3085-3097
Open Access | Times Cited: 7
Improvement effect of different protein powder on cooking characteristics of gluten‐free pasta and the establishment of quality evaluation based on principal component analysis
Renjie Zhao, Ruixuan Zhao, Qingyao Li, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 1138-1149
Closed Access | Times Cited: 4
Evaluation of the addition of cassava flour fermented with lactic acid bacteria on the sensorial and nutritional properties of a baked product
R. Marisol Martínez, Mario Cruz, Araceli Loredo‐Treviño, et al.
Food and Humanity (2024) Vol. 3, pp. 100329-100329
Closed Access | Times Cited: 1
Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products
Maria Alejandra Ospina Portilla, Jhon Larry Moreno, Thierry Tran, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 8, pp. 4671-4679
Open Access | Times Cited: 2
Primary Quality Control Parameters of Cassava Raw Materials
Shadrack Mubanga Chisenga
IntechOpen eBooks (2021)
Open Access | Times Cited: 4
Effect of rice bran and spent soymilk on the dough rheological properties and quality of bread
Chengtao Wang, Probo Y. Nugrahedi, Yanvi Johan
Food Research (2023) Vol. 7, Iss. Supplementary 1, pp. 151-160
Open Access | Times Cited: 1
Assessment of Functional Properties of Wheat–Cassava Composite Flour
Mingjuan Li, Yayuan Zhang, Xiangrong You, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3585-3585
Open Access | Times Cited: 1
Characterization of Physicochemical, Functional, and Pasting Properties of Made from Wheat, Grass Pea, Anchote, and Blends Flours
Bekele Kuma, Habtamu Admasu, Shire Leta
International Journal of Food Engineering and Technology (2023)
Open Access | Times Cited: 1
Wheat GSPs and Processing Quality Are Affected by Irrigation and Nitrogen through Nitrogen Remobilisation
Yuanxin Shen, Xiaojie Han, Haoxiang Feng, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4407-4407
Open Access | Times Cited: 1
Evaluation and Optimization of Proximate Composition, Farinographical, Extensographical and Sensory Properties of Sausage Rolls Made from Wheat-Breadfruit Flour Composite
Taiwo O. Olurin, O. A. B. Ogunmoyela, Somiame Itseme Okuofu, et al.
Journal of applied science and environmental management (2024) Vol. 28, Iss. 2, pp. 345-355
Open Access
Optimization of Oven Temperature on the Chemical Quality of Cookies Made from Cashew Nut Waste Flour
Fahmi Arifan, Mifta Nur Hidayah, Siti Susanti, et al.
E3S Web of Conferences (2024) Vol. 503, pp. 05004-05004
Open Access
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