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:
The influence of selected polyphenols on the gluten structure - A study on gluten dough with application of FT-IR and FT-Raman spectroscopy
Magdalena Krekora, Agnieszka Nawrocka
Journal of Cereal Science (2022) Vol. 108, pp. 103570-103570
Open Access | Times Cited: 13
Magdalena Krekora, Agnieszka Nawrocka
Journal of Cereal Science (2022) Vol. 108, pp. 103570-103570
Open Access | Times Cited: 13
Showing 13 citing articles:
Food matrix-flavonoid interactions and their effect on bioavailability
Jingjing Zhang, Hui Wang, Chao Ai, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-22
Closed Access | Times Cited: 17
Jingjing Zhang, Hui Wang, Chao Ai, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-22
Closed Access | Times Cited: 17
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
Wen Li, Xinyang Sun, Alfred Mugambi Mariga, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109388-109388
Closed Access | Times Cited: 15
Effect of Tea Polyphenols on the Storage Stability of Non-Fermented Frozen Dough: Protein Structures and State of Water
Kai Zheng, Zhehan Chen, Yang Fu, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 80-80
Open Access | Times Cited: 20
Kai Zheng, Zhehan Chen, Yang Fu, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 80-80
Open Access | Times Cited: 20
Microwave and Steam Processing: A Novel Approach to Modifying the Characteristics of Reconstituted Whole Wheat Flour and Dough
Xuhua Liu, Qi Sun, Rong Yan, et al.
Molecules (2025) Vol. 30, Iss. 2, pp. 203-203
Open Access
Xuhua Liu, Qi Sun, Rong Yan, et al.
Molecules (2025) Vol. 30, Iss. 2, pp. 203-203
Open Access
Apple peel flour instead of sugar in sponge cake: Nutritional, sensory, physical, and microbiological evaluation
Vilma Quitral, Marina de Cueto, Miguel Pérez-Garcı́a, et al.
Food Science and Technology International (2025)
Closed Access
Vilma Quitral, Marina de Cueto, Miguel Pérez-Garcı́a, et al.
Food Science and Technology International (2025)
Closed Access
Polyphenols as enhancers of emulsifying and antioxidant properties of egg and yeast protein emulsions: understanding the molecular interactions behind their technological and functional potential
Ana Catarina Ribeiro, Carlo Bravo, Rui Miguel Ramos, et al.
Food Hydrocolloids (2025), pp. 111399-111399
Open Access
Ana Catarina Ribeiro, Carlo Bravo, Rui Miguel Ramos, et al.
Food Hydrocolloids (2025), pp. 111399-111399
Open Access
Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties
Anna Rita Bavaro, Palmira De Bellis, Vito Linsalata, et al.
Antioxidants (2025) Vol. 14, Iss. 4, pp. 475-475
Open Access
Anna Rita Bavaro, Palmira De Bellis, Vito Linsalata, et al.
Antioxidants (2025) Vol. 14, Iss. 4, pp. 475-475
Open Access
Vibrational Spectroscopy in Plant-Based Protein Research: Quantification and Structural Analysis
Elif Çavdaroğlu, Çağrı Çavdaroğlu, Banu Özen
Trends in Food Science & Technology (2025), pp. 105058-105058
Closed Access
Elif Çavdaroğlu, Çağrı Çavdaroğlu, Banu Özen
Trends in Food Science & Technology (2025), pp. 105058-105058
Closed Access
Synergistic impact of heat-ultrasound treatment on the properties and digestibility of Sagittaria sagittifolia L. starch-phenolic acid complexes
Husnain Raza, Kashif Ameer, Xiaofeng Ren, et al.
International Journal of Biological Macromolecules (2023) Vol. 245, pp. 125457-125457
Closed Access | Times Cited: 10
Husnain Raza, Kashif Ameer, Xiaofeng Ren, et al.
International Journal of Biological Macromolecules (2023) Vol. 245, pp. 125457-125457
Closed Access | Times Cited: 10
Modification of hordein by gallic acid in ethanol-free environments: Impact of covalent and non-covalent interactions on structure, physicochemical properties and self-assembly
Yuanjing Sun, Zihao Wei
Food Chemistry (2024) Vol. 449, pp. 139273-139273
Closed Access | Times Cited: 3
Yuanjing Sun, Zihao Wei
Food Chemistry (2024) Vol. 449, pp. 139273-139273
Closed Access | Times Cited: 3
Changes in the rheological, textural, microstructural and in vitro antioxidant properties of biscuit dough by incorporation of the extract and fiber-rich residue obtained through green extraction of defatted date seeds
Meththa Ranasinghe, Constantinos Stathopoulos, Balan Sundarakani, et al.
Food Structure (2024), pp. 100395-100395
Open Access | Times Cited: 2
Meththa Ranasinghe, Constantinos Stathopoulos, Balan Sundarakani, et al.
Food Structure (2024), pp. 100395-100395
Open Access | Times Cited: 2
Characterization and functional application of artichoke bracts: enrichment of bread with health promoting compounds
Anna Rita Bavaro, Palmira De Bellis, Marco Montemurro, et al.
LWT (2024), pp. 117256-117256
Open Access | Times Cited: 2
Anna Rita Bavaro, Palmira De Bellis, Marco Montemurro, et al.
LWT (2024), pp. 117256-117256
Open Access | Times Cited: 2
Changes in the conformation and biochemical properties of gluten network after phenolic acid supplementation
Konrad Kłosok, Renata Welc, Agnieszka Nawrocka
Journal of Cereal Science (2023) Vol. 110, pp. 103651-103651
Closed Access | Times Cited: 5
Konrad Kłosok, Renata Welc, Agnieszka Nawrocka
Journal of Cereal Science (2023) Vol. 110, pp. 103651-103651
Closed Access | Times Cited: 5
Evaluation of a Gluten-Based Edible Film Incorporated with Beetroot Extract and ZnO Nanoparticles as an Active Food Packaging System
Nancy Siti Djenar, Mohamad Ali Fulazzaky, Kardian Rinaldi, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 6, pp. 1511-1526
Closed Access | Times Cited: 1
Nancy Siti Djenar, Mohamad Ali Fulazzaky, Kardian Rinaldi, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 6, pp. 1511-1526
Closed Access | Times Cited: 1
