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:
Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive
Muhammad Bilal, Dandan Li, Chong Xie, et al.
Food Chemistry (2024) Vol. 463, pp. 141146-141146
Closed Access | Times Cited: 7
Muhammad Bilal, Dandan Li, Chong Xie, et al.
Food Chemistry (2024) Vol. 463, pp. 141146-141146
Closed Access | Times Cited: 7
Showing 7 citing articles:
Steam explosion enhancing Bacillus subtilis fermentation on lignocellulosic biomass to prepare high-titer microecological agents
Chonglei Li, Zhiguo Liu, Zhiqun Gong, et al.
Industrial Crops and Products (2025) Vol. 226, pp. 120707-120707
Open Access
Chonglei Li, Zhiguo Liu, Zhiqun Gong, et al.
Industrial Crops and Products (2025) Vol. 226, pp. 120707-120707
Open Access
Insight into the effect of wheatgrass powder on steamed bread properties: Impacts on gluten polymerization and starch gelatinization behavior
Muhammad Bilal, Yiwei Wu, Guangzheng Wang, et al.
Food Chemistry X (2025) Vol. 26, pp. 102306-102306
Open Access
Muhammad Bilal, Yiwei Wu, Guangzheng Wang, et al.
Food Chemistry X (2025) Vol. 26, pp. 102306-102306
Open Access
Germinated Flours from Different Botanical Sources: A Comprehensive Exploration of Their Influence on Dough Performance and Bread Quality
Ma. Angeles Garofalo, Cindy Espinales, Denisse Yagual, et al.
Food Reviews International (2025), pp. 1-19
Closed Access
Ma. Angeles Garofalo, Cindy Espinales, Denisse Yagual, et al.
Food Reviews International (2025), pp. 1-19
Closed Access
Effects of refrigeration-induced protein oxidation of rice and wheat steamed bread on the human gut microbiota in an in vitro fermentation model
Qiong Wu, Xiaojie Cui, Yuhui Yang, et al.
LWT (2025), pp. 117657-117657
Open Access
Qiong Wu, Xiaojie Cui, Yuhui Yang, et al.
LWT (2025), pp. 117657-117657
Open Access
The Molecular Mechanism of Enhanced Heat-induced Polymerization Behavior of Gluten by Mixed β-conglycinin and Hydrolysates of Glycinin
Guangzheng Wang, Cheng Xu, Tao Yang, et al.
Food Hydrocolloids (2025), pp. 111396-111396
Closed Access
Guangzheng Wang, Cheng Xu, Tao Yang, et al.
Food Hydrocolloids (2025), pp. 111396-111396
Closed Access
Competitive inhibition of family GH11 Aspergillus fumigatus endo-xylanase A by Oryza sativa xylanase inhibitor protein: Investigating key interface residues and non-covalent interactions
June C. Fu, Benzhuo Zu, Xinyu Qi, et al.
Molecular Catalysis (2024) Vol. 569, pp. 114651-114651
Closed Access
June C. Fu, Benzhuo Zu, Xinyu Qi, et al.
Molecular Catalysis (2024) Vol. 569, pp. 114651-114651
Closed Access
Biological properties of bioactive compounds from brewers’ spent grain: Current trends, challenges, and perspectives
Joncer Naibaho, Rizki Dwi Setiawan, Małgorzata Korzeniowska
Current Opinion in Food Science (2024), pp. 101268-101268
Closed Access
Joncer Naibaho, Rizki Dwi Setiawan, Małgorzata Korzeniowska
Current Opinion in Food Science (2024), pp. 101268-101268
Closed Access
