Open Access Helper

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:

Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies
Mengli Zhang, Xiao‐Na Guo, Xiaohong Sun, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access | Times Cited: 3

Showing 3 citing articles:

Dielectric behavior of frozen dough during thawing: Insights into phase transition, mobility, and migration of water
Yiling Yang, Tao Yuan, Yejun Wu, et al.
Journal of Food Engineering (2025), pp. 112502-112502
Closed Access
Unveiling the dynamic interactions of gluten–starch–water in frozen dough: An in‐depth review
Mohsin Rasheed, Xiangqi Fan, Hongyan Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
A Comparative Study of Chinese and Western Pastry Production Processes--Taking Classic Bread and Chinese Steamed Buns as Examples
Li Xu, Jian Ding
Applied Mathematics and Nonlinear Sciences (2024) Vol. 9, Iss. 1
Open Access
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