Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls
Łukasz Sęczyk, Michał Świeca, Dariusz Dziki, et al.
Food Chemistry (2016) Vol. 214, pp. 32-38
Closed Access | Times Cited: 86

Showing 1-25 of 86 citing articles:

Food industry by-products used as functional ingredients of bakery products
Zita E. Martins, Olı́via Pinho, Isabel M. P. L. V. O. Ferreira
Trends in Food Science & Technology (2017) Vol. 67, pp. 106-128
Closed Access | Times Cited: 228
Utilization of Vegetable and Fruit By-products as Functional Ingredient and Food
Ke Qi Lau, Mohd Redzwan Sabran, Siti Raihanah Shafie
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 127
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties
Roberta Tolve, Barbara Simonato, Giada Rainero, et al.
Foods (2021) Vol. 10, Iss. 1, pp. 75-75
Open Access | Times Cited: 106
Application of Agri-Food By-Products in the Food Industry
Roxana Nicoleta Rațu, Ionuț Dumitru Veleșcu, Florina Stoica, et al.
Agriculture (2023) Vol. 13, Iss. 8, pp. 1559-1559
Open Access | Times Cited: 59
Identification of antioxidant and anti‐inflammatory peptides obtained by simulated gastrointestinal digestion of three edible insects species (Gryllodes sigillatus, Tenebrio molitor, Schistocerca gragaria)
Ewelina Zielińska, Barbara Baraniak, Monika Karaś
International Journal of Food Science & Technology (2018) Vol. 53, Iss. 11, pp. 2542-2551
Closed Access | Times Cited: 114
The possibility of using by-products from the flaxseed industry for functional bread production
Anna Wirkijowska, Piotr Zarzycki, Aldona Sobota, et al.
LWT (2019) Vol. 118, pp. 108860-108860
Closed Access | Times Cited: 85
Flaxseed (Linum usitatissimum); phytochemistry, pharmacological characteristics and functional food applications
Samina Kauser, Ashiq Hussain, Shahmir Ashraf, et al.
Food Chemistry Advances (2023) Vol. 4, pp. 100573-100573
Open Access | Times Cited: 29
Sea buckthorn-nutritional composition, bioactivity, safety, and applications: A review
Wenting Yu, Yongqiang Du, Shanshan Li, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106371-106371
Closed Access | Times Cited: 12
Quality characteristics of wheat flour dough and bread containing grape pomace flour
Monika Šporin, Martina Avbelj, Boris Kovač, et al.
Food Science and Technology International (2017) Vol. 24, Iss. 3, pp. 251-263
Closed Access | Times Cited: 83
Enhancement of functional and nutritional properties of bread using a mix of natural ingredients from novel varieties of flaxseed and lupine
Traudy Wandersleben, Eduardo A. Morales, César Burgos‐Díaz, et al.
LWT (2018) Vol. 91, pp. 48-54
Closed Access | Times Cited: 69
Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review
Isabella Taglieri, Monica Macaluso, Alessandro Bianchi, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 5, pp. 1732-1743
Closed Access | Times Cited: 51
Impact of wheat bran micronization on dough properties and bread quality: Part II – Quality, antioxidant and nutritional properties of bread
Suyun Lin, Xiaoxuan Jin, Jing Gao, et al.
Food Chemistry (2022) Vol. 396, pp. 133631-133631
Closed Access | Times Cited: 34
Stabilization of antioxidant thyme-leaves extract (Thymus vulgaris) within biopolymers and its application in functional bread formulation
Zahra Akbarbaglu, Narges Mazloomi, Khashayar Sarabandi, et al.
Future Foods (2024) Vol. 9, pp. 100356-100356
Open Access | Times Cited: 7
Obesity and neurological disorders: Dietary perspective of a global menace
Zuhaib F. Bhat, James D. Morton, Sue Mason, et al.
Critical Reviews in Food Science and Nutrition (2017) Vol. 59, Iss. 8, pp. 1294-1310
Closed Access | Times Cited: 60
Bread Enrichment with Oilseeds. A Review
Beatriz De Lamo, Manuel Gómez
Foods (2018) Vol. 7, Iss. 11, pp. 191-191
Open Access | Times Cited: 54
Effect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gum
Jorge M. Vieira, Raphaela Araújo Mantovani, Maria Filomena de Jesus Raposo, et al.
Carbohydrate Polymers (2019) Vol. 213, pp. 217-227
Open Access | Times Cited: 54
Composition, processing, and quality control of whole flaxseed products used to fortify foods
Shan Zhang, Yashu Chen, David Julian McClements, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 587-614
Closed Access | Times Cited: 27
Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties
Yuan Gao, Tingting Liu, Caihong Su, et al.
Food Chemistry X (2022) Vol. 13, pp. 100267-100267
Open Access | Times Cited: 24
Effect of Canna edulis starch addition on the properties of flour, rheology of dough and quality of semi‐dry noodles
Meng Cao, Chang Liu, Zhou Zhou, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Ethnic and traditional Iranian breads: different types, and historical and cultural aspects
Vahid Mohammadpour Karizaki
Journal of Ethnic Foods (2017) Vol. 4, Iss. 1, pp. 8-14
Open Access | Times Cited: 36
Influence of Phenolic-Food Matrix Interactions on In Vitro Bioaccessibility of Selected Phenolic Compounds and Nutrients Digestibility in Fortified White Bean Paste
Łukasz Sęczyk, Urszula Gawlik‐Dziki, Michał Świeca
Antioxidants (2021) Vol. 10, Iss. 11, pp. 1825-1825
Open Access | Times Cited: 25
Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread
Patricia Dahdah, Roberto Cabizza, Maria Grazia Farbo, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 3
Application and Development Prospects of Dietary Fibers in Flour Products
Wen Jia Han, Sen Ma, Li Li, et al.
Journal of Chemistry (2017) Vol. 2017, pp. 1-8
Open Access | Times Cited: 32
Fermented pearl millet: a product with enhanced bioactive compounds and DNA damage protection activity
Sukhvinder Singh Purewal, Kawaljit Singh Sandhu, Raj Kumar Salar, et al.
Journal of Food Measurement & Characterization (2019) Vol. 13, Iss. 2, pp. 1479-1488
Closed Access | Times Cited: 29
Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread
Marcin Andrzej Kurek, Jarosław Wyrwisz, Sabina Karp, et al.
Journal of Food Science and Technology (2018) Vol. 55, Iss. 5, pp. 1632-1640
Open Access | Times Cited: 28
Page 1 - Next Page

Scroll to top