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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:

Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake
Isabella Taglieri, Chiara Sanmartin, Francesca Venturi, et al.
Applied Sciences (2020) Vol. 10, Iss. 15, pp. 5235-5235
Open Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Futuristic food fortification with a balanced ratio of dietary ω-3/ω-6 omega fatty acids for the prevention of lifestyle diseases
Alok Patel, Sneha Sawant Desai, Varsha Kelkar Mane, et al.
Trends in Food Science & Technology (2022) Vol. 120, pp. 140-153
Open Access | Times Cited: 92
Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review
Isabella Taglieri, Monica Macaluso, Alessandro Bianchi, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 5, pp. 1732-1743
Closed Access | Times Cited: 51
A narrative review on nutraceutical, food and industrial applications of flaxseed ( Linum usitatissimum. L)
Cholakkal Shahada, Sonia Morya, Chinaza Godswill Awuchi
Cogent Food & Agriculture (2024) Vol. 10, Iss. 1
Open Access | Times Cited: 7
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties
Isabella Taglieri, Chiara Sanmartin, Francesca Venturi, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 942-942
Open Access | Times Cited: 38
E-Senses, Panel Tests and Wearable Sensors: A Teamwork for Food Quality Assessment and Prediction of Consumer’s Choices
Margherita Modesti, Alessandro Tonacci, Francesco Sansone, et al.
Chemosensors (2022) Vol. 10, Iss. 7, pp. 244-244
Open Access | Times Cited: 23
Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality
Alessandro Bianchi, Francesca Venturi, Angela Zinnai, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1351-1351
Open Access | Times Cited: 15
Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread
Łukasz Łopusiewicz, Przemysław Łukasz Kowalczewski, Hanna Maria Baranowska, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 595-595
Open Access | Times Cited: 13
Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality
Urszula Krupa‐Kozak, Natalia Bączek, Vanessa Dias Capriles, et al.
Molecules (2022) Vol. 27, Iss. 9, pp. 2690-2690
Open Access | Times Cited: 19
The role of flours and leavening systems on the formation of acrylamide in the technological process of baked products: cases studies of bread and biscuits
Andrea Marianelli, Ylenia Pieracci, Giulio Scappaticci, et al.
LWT (2025), pp. 117387-117387
Open Access
Fermenting of Flaxseed Cake with Lactiplantibacillus plantarum K06 to Increase its Application as Food Ingredient - the Effect on Changes in Protein and Phenolic Profiles, Cyanogenic Glycoside Degradation, and Functional Properties
Katarzyna Waszkowiak, Agnieszka Makowska, Beata Mikołajczak, et al.
LWT (2025), pp. 117419-117419
Open Access
Use of flaxseed cake as a source of nutrients in the food industry and possible health benefits- a review
Binanshu Talwar, Rajni Chopra, Neetu Kumra Taneja, et al.
Food Production Processing and Nutrition (2025) Vol. 7, Iss. 1
Open Access
Flaxseed Oilcake: An Ingredient with High Nutritional Value in the Realization of Innovative Food Products
Ancuţa Petraru, Sonia Amariei, Lacrimioara Șenilă
Foods (2025) Vol. 14, Iss. 7, pp. 1087-1087
Open Access
Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition
Piotr Zarzycki, Anna Wirkijowska, Dorota Teterycz, et al.
Applied Sciences (2024) Vol. 14, Iss. 10, pp. 3976-3976
Open Access | Times Cited: 3
Chemosensory analysis of emotional wines: Merging of explicit and implicit methods to measure emotions aroused by red wines
Alessandro Tonacci, Giulia Scalzini, Pierina Díaz-Guerrero, et al.
Food Research International (2024) Vol. 190, pp. 114611-114611
Closed Access | Times Cited: 3
Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread
Alessandro Bianchi, Isabella Taglieri, Angela Zinnai, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3470-3470
Open Access | Times Cited: 15
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
Postharvest Treatments on Sensorial and Biochemical Characteristics of Begonia cucullata Willd Edible Flowers
Ilaria Marchioni, Isabella Taglieri, Rosanna Dimita, et al.
Foods (2022) Vol. 11, Iss. 10, pp. 1481-1481
Open Access | Times Cited: 13
Edible seeds pioneered in preparing modern age bakery food products: recent challenges and applications
Shubhi Singh, Smriti Gaur
Food Chemistry Advances (2024) Vol. 4, pp. 100684-100684
Open Access | Times Cited: 2
Novel Formulations of Sourdough Bread Based on Supplements Containing Chokeberry Juice Fermented by Potentially Probiotic L. paracasei SP5
Ioanna Mantzourani, Maria Daoutidou, Αντωνία Τέρπου, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4031-4031
Open Access | Times Cited: 1
Valorization Potential of Oil Industry By-Products as Sources of Essential Fatty Acids
Adriana Laura Mihai, M. Negoiţă, Gabriela-Andreea Horneț, et al.
Processes (2022) Vol. 10, Iss. 11, pp. 2373-2373
Open Access | Times Cited: 6
The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality
Daniela Oliveira, Małgorzata Starowicz, Anita Ostaszyk, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4320-4320
Open Access | Times Cited: 3
Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread
Jan Bedrníček, František Lorenc, Markéta Jarošová, et al.
Antioxidants (2022) Vol. 11, Iss. 10, pp. 2022-2022
Open Access | Times Cited: 5
Effects of flaxseed cake fortification on bread shelf life, and its possible use as feed for Tenebrio molitor larvae in a circular economy: preliminary results
Isabella Taglieri, Stefano Bedini, Angela Zinnai, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 4, pp. 1736-1743
Closed Access | Times Cited: 6
Sourdough “Biga” Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model
Alice Costantini, Michela Verni, Federica Mastrolonardo, et al.
Nutrients (2023) Vol. 15, Iss. 13, pp. 2958-2958
Open Access | Times Cited: 2
Induced changes of phenolic compounds in turmeric bread by UV-C radiation
C. Hernández-Aguilar, Mariana Palma-Tenango, Rubén San Miguel-Chávez, et al.
Journal of Food Measurement & Characterization (2021) Vol. 16, Iss. 2, pp. 1012-1028
Open Access | Times Cited: 3
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