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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:

Techniques and technologies for the breadmaking process with unrefined wheat flours
Ottavia Parenti, Lorenzo Guerrini, Bruno Zanoni
Trends in Food Science & Technology (2020) Vol. 99, pp. 152-166
Closed Access | Times Cited: 78

Showing 1-25 of 78 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
Understanding whole‐wheat flour and its effect in breads: A review
Manuel Gómez, Luiz Carlos Gutkoski, Ángela Bravo‐Núñez
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 6, pp. 3241-3265
Open Access | Times Cited: 107
Sustainable plant-based ingredients as wheat flour substitutes in bread making
Yaqin Wang, Ching Jian
npj Science of Food (2022) Vol. 6, Iss. 1
Open Access | Times Cited: 57
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: 45
Kinetic modelling of ultrasound-assisted extraction of phenolics from cereal brans
Nataša Milićević, Predrag Kojić, Marijana Sakač, et al.
Ultrasonics Sonochemistry (2021) Vol. 79, pp. 105761-105761
Open Access | Times Cited: 52
Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review
Xinyang Sun, Simiao Wu, Filiz Köksel, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108123-108123
Closed Access | Times Cited: 37
Protein Ingredients in Bread: Technological, Textural and Health Implications
Pavel Prieto-Vázquez del Mercado, Luis Mojica, Norma Morales-Hernández
Foods (2022) Vol. 11, Iss. 16, pp. 2399-2399
Open Access | Times Cited: 31
Innovative modifications in food processing to reduce the levels of mycotoxins
Valéria M.R. Nunes, Motahareh Hashemi Moosavi, Amin Mousavi Khaneghah, et al.
Current Opinion in Food Science (2020) Vol. 38, pp. 155-161
Closed Access | Times Cited: 43
The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough
Xinyang Sun, Fei Pei, Yong Fang
Food Chemistry (2021) Vol. 370, pp. 130976-130976
Closed Access | Times Cited: 39
The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality
Denisa Atudorei, Olivia Atudorei, Georgiana Gabriela Codină
Plants (2022) Vol. 11, Iss. 9, pp. 1225-1225
Open Access | Times Cited: 27
Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance
Yunus Temitayo Imam, Emmanuel Anyachukwu Irondi, Wasiu Awoyale, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 5
Different fractions from wheat flour provide distinctive phenolic profiles and different bioaccessibility of polyphenols following in vitro digestion
Leilei Zhang, Pascual García-Pérez, Erika Martinelli, et al.
Food Chemistry (2022) Vol. 404, pp. 134540-134540
Closed Access | Times Cited: 20
Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours
Tamara Dapčević Hadnađev, Jelena Tomić, Dubravka Škrobot, et al.
Discover Food (2022) Vol. 2, Iss. 1
Open Access | Times Cited: 19
Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits
Emmanuel Anyachukwu Irondi, Yunus Temitayo Imam, Emmanuel Oladipo Ajani, et al.
Grain & Oil Science and Technology (2023) Vol. 6, Iss. 4, pp. 163-171
Open Access | Times Cited: 11
Physicochemical, in vitro starch digestibility and sensory characteristics of biofortified yellow maize-cowpea composite flours and biscuits
Emmanuel Anyachukwu Irondi, Kazeem K. Olatoye, Hassan Taiye Abdulameed, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 4
Enhancing nutritional and antioxidant properties of wheat bread: The role of foxtail millet and ripe banana pulp
Md. Joynal Abedin, Jannatul Tajria, Abu Tareq Mohammad Abdullah, et al.
Food Chemistry Advances (2025), pp. 100932-100932
Open Access
Effect of Partial Replacement of Wheat with Fava Bean and Black Cumin Flours on Nutritional Properties and Sensory Attributes of Bread
Melaku Tafese Awulachew
(2025), pp. 8-8
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
Big Data Analytics and Machine Learning for Smart Agriculture
M. Zaborowicz, Jakub Frankowski
Agriculture (2025) Vol. 15, Iss. 7, pp. 757-757
Open Access
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content
Ottavia Parenti, Lorenzo Guerrini, Bruno Zanoni, et al.
Food Chemistry (2020) Vol. 338, pp. 128120-128120
Closed Access | Times Cited: 29
The determination of bread dough readiness during kneading of wheat flour: A review of the available methods
Ottavia Parenti, Lorenzo Guerrini, Sara Bossa Mompin, et al.
Journal of Food Engineering (2021) Vol. 309, pp. 110692-110692
Closed Access | Times Cited: 25
Effect of kansui on the physicochemical, structural, and quality characteristics of adlay seed flour-fortified wheat noodles
Yangyue Ding, Jiarong Wang, Lina Sun, et al.
LWT (2021) Vol. 146, pp. 111458-111458
Closed Access | Times Cited: 24
Changes in structure and phenolic profiles during processing of steamed bread enriched with purple sweetpotato flour
Rongbin Cui, Fan Zhu
Food Chemistry (2021) Vol. 369, pp. 130578-130578
Closed Access | Times Cited: 21
Fusion-based strategy of CSA and mobile NIR for the quantification of free fatty acid in wheat varieties coupled with chemometrics
Muhammad Zareef, Muhammad Arslan, Md Mehedi Hassan, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2023) Vol. 298, pp. 122798-122798
Closed Access | Times Cited: 8
Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread
Alessandro Bianchi, Chiara Sanmartin, Isabella Taglieri, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2672-2672
Open Access | Times Cited: 8
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