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:
Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: Development and exploitation in the breadmaking process
Federica Cardinali, Cristiana Garofalo, Anna Reale, et al.
Food Research International (2022) Vol. 161, pp. 111796-111796
Closed Access | Times Cited: 13
Federica Cardinali, Cristiana Garofalo, Anna Reale, et al.
Food Research International (2022) Vol. 161, pp. 111796-111796
Closed Access | Times Cited: 13
Showing 13 citing articles:
Bioprospecting of sourdough microbial species from artisan bakeries in the city of Valencia
Gemma Sanmartín, Isabel E. Sánchez‐Adriá, José A. Prieto, et al.
Food Microbiology (2024) Vol. 120, pp. 104474-104474
Open Access | Times Cited: 5
Gemma Sanmartín, Isabel E. Sánchez‐Adriá, José A. Prieto, et al.
Food Microbiology (2024) Vol. 120, pp. 104474-104474
Open Access | Times Cited: 5
Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread
Federica Cardinali, Luca Belleggia, Anna Reale, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 460-460
Open Access | Times Cited: 5
Federica Cardinali, Luca Belleggia, Anna Reale, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 460-460
Open Access | Times Cited: 5
GC × GC-ToF-MS combined with multivariate statistical methods to explore the effects of L. paracasei fermentation on bread flavor characteristics
Yuxia Yang, Jinxi Cui, Zhongli Jiang, et al.
Food Chemistry (2023) Vol. 435, pp. 137643-137643
Closed Access | Times Cited: 13
Yuxia Yang, Jinxi Cui, Zhongli Jiang, et al.
Food Chemistry (2023) Vol. 435, pp. 137643-137643
Closed Access | Times Cited: 13
Morphotextural, microbiological, and volatile characterization of flatbread containing cricket (Acheta domesticus) powder and buckwheat (Fagopyrum esculentum) flour
Luca Belleggia, Roberta Foligni, Ilario Ferrocino, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 11, pp. 2777-2795
Open Access | Times Cited: 5
Luca Belleggia, Roberta Foligni, Ilario Ferrocino, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 11, pp. 2777-2795
Open Access | Times Cited: 5
Oat Okara Fermentation: New Insights into the Microbiological and Metabolomic Characterization
Federica Meanti, Chiara Mussio, Gabriele Rocchetti, et al.
Fermentation (2024) Vol. 10, Iss. 11, pp. 545-545
Open Access | Times Cited: 1
Federica Meanti, Chiara Mussio, Gabriele Rocchetti, et al.
Fermentation (2024) Vol. 10, Iss. 11, pp. 545-545
Open Access | Times Cited: 1
Mixed fermentation of lactic acid bacteria and sourdough on quality and storage characteristics of steamed bun
Junjian Ran, Yuhan Tang, Yue Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 102035-102035
Open Access | Times Cited: 1
Junjian Ran, Yuhan Tang, Yue Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 102035-102035
Open Access | Times Cited: 1
The Ability of the Yeast Wickerhamomyces anomalus to Hydrolyze Immunogenic Wheat Gliadin Proteins
Paula Xiomara Méndez, José Antonio Uña, Soledad Vega-Fernández, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 4105-4105
Open Access | Times Cited: 5
Paula Xiomara Méndez, José Antonio Uña, Soledad Vega-Fernández, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 4105-4105
Open Access | Times Cited: 5
Development of sourdough bread from roll-milled and stone-ground soft (Triticum aestivum) wheat flours milled to different extraction rates
Federica Cardinali, Cristiana Garofalo, Manuela Taccari, et al.
European Food Research and Technology (2023) Vol. 250, Iss. 2, pp. 581-591
Open Access | Times Cited: 2
Federica Cardinali, Cristiana Garofalo, Manuela Taccari, et al.
European Food Research and Technology (2023) Vol. 250, Iss. 2, pp. 581-591
Open Access | Times Cited: 2
Sourdough Microbiota Diversity in Southern Europe
João Miguel Rocha, Pasquale Russo, Vittorio Capozzi, et al.
Springer eBooks (2024), pp. 21-59
Closed Access
João Miguel Rocha, Pasquale Russo, Vittorio Capozzi, et al.
Springer eBooks (2024), pp. 21-59
Closed Access
Sourdough-based microorganisms and metabolites in nutraceutical and pharmaceutical products
Hicham Mechqoq, João Miguel Rocha, Noureddine El Aouad, et al.
Elsevier eBooks (2024), pp. 391-411
Closed Access
Hicham Mechqoq, João Miguel Rocha, Noureddine El Aouad, et al.
Elsevier eBooks (2024), pp. 391-411
Closed Access
Safety aspects of natural starter used in sourdough products
Iulia Bleoancă, Leontina Grigore‐Gurgu, Bogdan Păcularu‐Burada, et al.
Elsevier eBooks (2024), pp. 19-46
Closed Access
Iulia Bleoancă, Leontina Grigore‐Gurgu, Bogdan Păcularu‐Burada, et al.
Elsevier eBooks (2024), pp. 19-46
Closed Access
The impact of the lactic acid bacteria on the food-borne pathogens in sourdough-based products
Hilal Samut, Noemí Echegaray, Mirian Pateiro, et al.
Elsevier eBooks (2024), pp. 73-96
Closed Access
Hilal Samut, Noemí Echegaray, Mirian Pateiro, et al.
Elsevier eBooks (2024), pp. 73-96
Closed Access
Influence of refreshment varying flour and water on sourdough viscoelasticity and textural properties of bread
José Luis Espinoza-Acosta, Melina J. Navarro‐Eúan, Nydia E. Buitimea‐Cantúa, et al.
Cereal Chemistry (2024)
Closed Access
José Luis Espinoza-Acosta, Melina J. Navarro‐Eúan, Nydia E. Buitimea‐Cantúa, et al.
Cereal Chemistry (2024)
Closed Access
