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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:

A novel lactic acid bacterium for improving the quality and shelf life of whole wheat bread
Lei Sun, Xiangfei Li, Yingyue Zhang, et al.
Food Control (2019) Vol. 109, pp. 106914-106914
Closed Access | Times Cited: 76

Showing 1-25 of 76 citing articles:

Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review
Sen Ma, Zhen Wang, Xingfeng Guo, et al.
Food Chemistry (2021) Vol. 360, pp. 130038-130038
Closed Access | Times Cited: 126
Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients
Luc De Vuyst, Andrea Comasio, Simon Van Kerrebroeck
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 15, pp. 2447-2479
Open Access | Times Cited: 119
Rice Bran: From Waste to Nutritious Food Ingredients
Bee Ling Tan, Mohd Esa Norhaizan, Chan Lee
Nutrients (2023) Vol. 15, Iss. 11, pp. 2503-2503
Open Access | Times Cited: 59
Effects of mixed fermentation of different lactic acid bacteria and yeast on phytic acid degradation and flavor compounds in sourdough
Luping Fang, Weijun Wang, Zhixia Dou, et al.
LWT (2023) Vol. 174, pp. 114438-114438
Open Access | Times Cited: 49
Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses
Hassan Barzegar, Behrooz Alizadeh Behbahani, Fereshteh Falah
Food Science & Nutrition (2021) Vol. 9, Iss. 8, pp. 4094-4107
Open Access | Times Cited: 71
A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies
Mizanur Rahman, Raihanul Islam, Shariful Hasan, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 319-319
Open Access | Times Cited: 53
Lactic Acid Bacteria as Biopreservation Against Spoilage Molds in Dairy Products – A Review
Ce Shi, Maryam Maktabdar
Frontiers in Microbiology (2022) Vol. 12
Open Access | Times Cited: 53
The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review
Xinyang Sun, Simiao Wu, Wen Li, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108212-108212
Closed Access | Times Cited: 46
Probiotics and their postbiotics for the control of opportunistic fungal pathogens: A review
S. Divyashree, B. Shruthi, P.R. Vanitha, et al.
Biotechnology Reports (2023) Vol. 38, pp. e00800-e00800
Open Access | Times Cited: 29
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
Xudong Yan, David Julian McClements, Shunjing Luo, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-20
Closed Access | Times Cited: 9
Effects of new fermentation strains: Weissella confusa GTA22 and Weissella koreensis QAY6 on the quality of dough and steamed bread
Qifeng Wang, Wenjun Wang, Yumeng Zhang, et al.
Food Bioscience (2025), pp. 106223-106223
Closed Access | Times Cited: 1
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: 52
Effect of highland barely germination on thermomechanical, rheological, and micro-structural properties of wheat-oat composite flour dough
Waleed AL‐Ansi, Jalal Ahmed Fadhl, Abdulmageed Bagash Abdullah, et al.
Food Bioscience (2023) Vol. 53, pp. 102521-102521
Open Access | Times Cited: 23
Impact of exopolysaccharides-producing lactic acid bacteria on the chemical, rheological properties of buckwheat sourdough and the quality of buckwheat bread
Jing Zhang, Yijun Yao, Jun Li, et al.
Food Chemistry (2023) Vol. 425, pp. 136369-136369
Closed Access | Times Cited: 23
Effects of sourdough on bread staling rate: From the perspective of starch retrogradation and gluten depolymerization
Meixuan Li, Honghong Zhang, Lingyi Lyu, et al.
Food Bioscience (2024) Vol. 59, pp. 103877-103877
Closed Access | Times Cited: 7
Valorisation potential and challenges of food side product streams for food applications: A review using the example of Switzerland
I. Salvatore, R. Leue-Rüegg, C. Beretta, et al.
Future Foods (2024) Vol. 9, pp. 100325-100325
Open Access | Times Cited: 7
Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour
Bernadette-Emőke Teleky, Gheorghe Adrian Martău, Floricuța Ranga, et al.
Biomolecules (2020) Vol. 10, Iss. 5, pp. 778-778
Open Access | Times Cited: 47
Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs
Bogdan Păcularu‐Burada, Luminița Anca Georgescu, Mihaela Aida Vasile, et al.
Microorganisms (2020) Vol. 8, Iss. 5, pp. 643-643
Open Access | Times Cited: 46
Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds
Maria Simona Chiș, Adriana Păucean, Simona MAN, et al.
Applied Sciences (2020) Vol. 10, Iss. 20, pp. 7140-7140
Open Access | Times Cited: 43
Wheat Proteins: A Valuable Resources to Improve Nutritional Value of Bread
Sonia Goel, Mohinder Singh, Sapna Grewal, et al.
Frontiers in Sustainable Food Systems (2021) Vol. 5
Open Access | Times Cited: 33
Assessment of Physicochemical and Rheological Properties of Xylo-Oligosaccharides and Glucose-Enriched Doughs Fermented with BB-12
Gabriela Precup, Bernadette-Emőke Teleky, Floricuța Ranga, et al.
Biology (2022) Vol. 11, Iss. 4, pp. 553-553
Open Access | Times Cited: 27
Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review
Aiping Liu, Rui‐Xia Xu, Shun Zhang, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 27
Sensory attributes of wheat bread: a review of influential factors
Neda Mollakhalili‐Meybodi, Zhaleh Sheidaei, Nasim Khorshidian, et al.
Journal of Food Measurement & Characterization (2022) Vol. 17, Iss. 3, pp. 2172-2181
Closed Access | Times Cited: 26
Effects of ferulic acid on the polymerization behavior of gluten protein and its components
Wen Li, Xinyang Sun, Alfred Mugambi Mariga, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109388-109388
Closed Access | Times Cited: 15
Effect of sourdough on the quality of whole wheat fresh noodles fermented with exopolysaccharide lactic acid bacteria
Yake Du, Zhen Dai, Tingting Hong, et al.
Food Research International (2023) Vol. 172, pp. 113108-113108
Closed Access | Times Cited: 14
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