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:
Effect of sweet potato flour on pasting, aggregation properties and dough quality of wheat flour
Feng Jia, Hang Wang, Longyuan Zhao, et al.
LWT (2023) Vol. 188, pp. 115440-115440
Open Access | Times Cited: 5
Feng Jia, Hang Wang, Longyuan Zhao, et al.
LWT (2023) Vol. 188, pp. 115440-115440
Open Access | Times Cited: 5
Showing 5 citing articles:
Evaluation of Agave salmiana by‐products as a functional ingredient for the development of sustainable foods
Isabel Márquez‐Rangel, Mario Cruz, Héctor A. Ruíz, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Isabel Márquez‐Rangel, Mario Cruz, Héctor A. Ruíz, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Influence of Lactic Acid Bacteria and Sourdough Addition on Dough Textural and Structural Properties
Junjian Ran, Xiangan Han, Yiwei Su, et al.
(2025)
Closed Access
Junjian Ran, Xiangan Han, Yiwei Su, et al.
(2025)
Closed Access
Impact of Some Processing Factors on the Pasting Properties of Poundo Flour Made From Precooked Sweet Potato Tubers
Olayemi Olubunmi Ojoawo, Bolanle Adenike Adejumo, Samuel Tunde Olorunsogo, et al.
Journal of Food Science (2025) Vol. 90, Iss. 4
Closed Access
Olayemi Olubunmi Ojoawo, Bolanle Adenike Adejumo, Samuel Tunde Olorunsogo, et al.
Journal of Food Science (2025) Vol. 90, Iss. 4
Closed Access
Comprehensive analysis of the effects of fresh Spirulina microcapsules on protein cross-linking and structural changes in wheat noodles
Zhihao Fan, Ayesha Shahid, Kerui Su, et al.
Food Chemistry (2025), pp. 144034-144034
Closed Access
Zhihao Fan, Ayesha Shahid, Kerui Su, et al.
Food Chemistry (2025), pp. 144034-144034
Closed Access
Cacay seed cake flour (Caryodendron orinocense Karst), physical, functional, rheological and structural properties
Celis-Carmona Daniel Deciderio, Alonso-Gómez Leonardo Alexis, Agudelo-Laverde Lina Marcela, et al.
Future Foods (2024) Vol. 9, pp. 100392-100392
Open Access | Times Cited: 1
Celis-Carmona Daniel Deciderio, Alonso-Gómez Leonardo Alexis, Agudelo-Laverde Lina Marcela, et al.
Future Foods (2024) Vol. 9, pp. 100392-100392
Open Access | Times Cited: 1
Protein Flour of Cacay (Caryodendron Orinocense Karst), Physical, Functional, Rheological and Structural Properties
Jhon Edinson Nieto‐Calvache, Daniel Deciderio Celis-Carmona, Leonardo Alexis Alonso-Gómez, et al.
(2024)
Closed Access
Jhon Edinson Nieto‐Calvache, Daniel Deciderio Celis-Carmona, Leonardo Alexis Alonso-Gómez, et al.
(2024)
Closed Access
