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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:

Gluten‐Free Breads: The Gap Between Research and Commercial Reality
Laura Román, Mayara Belorio, Manuel Gómez
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 3, pp. 690-702
Open Access | Times Cited: 156

Showing 1-25 of 156 citing articles:

Utilization of text mining as a big data analysis tool for food science and nutrition
D. Tao, Pengkun Yang, Hao Feng
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 2, pp. 875-894
Open Access | Times Cited: 186
Innovative approaches towards improved gluten-free bread properties
Denisse Bender, Regine Schönlechner
Journal of Cereal Science (2019) Vol. 91, pp. 102904-102904
Closed Access | Times Cited: 146
Gluten-Free Bread and Bakery Products Technology
Zuzana Šmídová, Jana Rysová
Foods (2022) Vol. 11, Iss. 3, pp. 480-480
Open Access | Times Cited: 96
Traditional Foods From Maize (Zea mays L.) in Europe
Pedro Revilla, Mara Lisa Alves, Viоlеtа Аnđеlkоvić, et al.
Frontiers in Nutrition (2022) Vol. 8
Open Access | Times Cited: 71
Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges
Etiene Valéria de Aguiar, Fernanda G. Santos, Urszula Krupa‐Kozak, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 5, pp. 693-705
Closed Access | Times Cited: 82
Psyllium: a useful functional ingredient in food systems
Mayara Belorio, Manuel Gómez
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 2, pp. 527-538
Closed Access | Times Cited: 75
Wheat gluten: A functional protein still challenging to replace in gluten‐free cereal‐based foods
Nicola Gasparre, Cristina M. Rosell
Cereal Chemistry (2022) Vol. 100, Iss. 2, pp. 243-255
Open Access | Times Cited: 45
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
Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives
Laura Román, Mario M. Martínez
Foods (2019) Vol. 8, Iss. 7, pp. 267-267
Open Access | Times Cited: 60
Recent strategies for tackling the problems in gluten-free diet and products
İlkem Demirkesen, Berrin Özkaya
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 3, pp. 571-597
Closed Access | Times Cited: 56
Influence of psyllium versus xanthan gum in starch properties
Mayara Belorio, Gisele Marcondes Luz, Manuel Gómez
Food Hydrocolloids (2020) Vol. 105, pp. 105843-105843
Closed Access | Times Cited: 54
Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes
Fernanda G. Santos, Etiene Valéria de Aguiar, Cristina M. Rosell, et al.
Food Hydrocolloids (2020) Vol. 113, pp. 106487-106487
Open Access | Times Cited: 52
A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator
Jordanna Santos Monteiro, Priscila Farage, Renata Puppin Zandonadi, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 614-614
Open Access | Times Cited: 51
The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill
Shunjing Luo, Xudong Yan, Yuteng Fu, et al.
Food Chemistry (2021) Vol. 348, pp. 129032-129032
Closed Access | Times Cited: 49
Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis
Bernardo Romão, Ana Luísa Falcomer, Gabriela Palos, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 506-506
Open Access | Times Cited: 42
Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread
Camilly Fratelli, Fernanda G. Santos, Denise G. Muniz, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 954-954
Open Access | Times Cited: 41
What about gluten‐free products? An insight on celiac consumers' opinions and expectations
Natália Manzatti Machado Alencar, Vitória Alves de Araújo, Letícia Faggian, et al.
Journal of Sensory Studies (2021) Vol. 36, Iss. 4
Closed Access | Times Cited: 41
Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products
Vanessa Dias Capriles, Etiene Valéria de Aguiar, Fernanda G. Santos, et al.
Food Research International (2023) Vol. 173, pp. 113389-113389
Closed Access | Times Cited: 21
Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life
Evangelia Papagianni, Kali Kotsiou, Anthia Matsakidou, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109734-109734
Closed Access | Times Cited: 6
Exploring the integration of orange peel for sustainable gluten-free flatbread making
Nicola Gasparre, Raquel Garzón, Karina Marín, et al.
LWT (2024) Vol. 198, pp. 115969-115969
Open Access | Times Cited: 6
Effect of starch degradation induced by extruded pregelatinization treatment on the quality of gluten-free brown rice bread
Xudong Yan, Shunjing Luo, Jiangping Ye, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132764-132764
Closed Access | Times Cited: 6
Intermediate length amylose increases the crumb hardness of rice flour gluten-free breads
Laura Román, Montserrat P. Reguilón, Manuel Gómez, et al.
Food Hydrocolloids (2019) Vol. 100, pp. 105451-105451
Closed Access | Times Cited: 45
Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation
Maria Belén Ríos, Amaia Iriondo‐DeHond, Maite Iriondo-DeHond, et al.
Molecules (2020) Vol. 25, Iss. 6, pp. 1358-1358
Open Access | Times Cited: 40
Effect of Hydration on Gluten-Free Breads Made with Hydroxypropyl Methylcellulose in Comparison with Psyllium and Xanthan Gum
Mayara Belorio, Manuel Gómez
Foods (2020) Vol. 9, Iss. 11, pp. 1548-1548
Open Access | Times Cited: 40
Psyllium as an improver in gluten-free breads: Effect on volume, crumb texture, moisture binding and staling kinetics
Bojana Filipčev, Milica Pojić, Olivera Šimurina, et al.
LWT (2021) Vol. 151, pp. 112156-112156
Closed Access | Times Cited: 37
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