Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production
Ionica Coțovanu, Mădălina Ungureanu‐Iuga, Silvia Mironeasa
Plants (2021) Vol. 10, Iss. 10, pp. 2150-2150
Open Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Wheat Bread Enriched with Black Chokeberry (Aronia melanocarpa L.) Pomace: Physicochemical Properties and Sensory Evaluation
G. Cacak-Pietrzak, Dariusz Dziki, Urszula Gawlik‐Dziki, et al.
Applied Sciences (2023) Vol. 13, Iss. 12, pp. 6936-6936
Open Access | Times Cited: 18
Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread
Ionica Coțovanu, Silviu-Gabriel Stroe, Florin Ursachi, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 133-133
Open Access | Times Cited: 23
Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses
Ionica Coțovanu, Costel Mironeasa, Silvia Mironeasa
Plants (2023) Vol. 12, Iss. 4, pp. 698-698
Open Access | Times Cited: 14
Flatbread - A canvas for innovation: A review
Fatma Boukid
Applied Food Research (2022) Vol. 2, Iss. 1, pp. 100071-100071
Open Access | Times Cited: 21
Evaluation of the Effect of Improvers: Psyllium and Xanthan Gum in Bread Loaf with Partial Replacement of Quinoa Flour
Laidy Quinte, Ingrid Valderrama, Iván Best
Foods (2025) Vol. 14, Iss. 3, pp. 418-418
Open Access
Effect of Raphanus sativus L. var. sativus on Bakery Quality
Anastasia V. Paymulina, Olga Golub, Galina Chekryga, et al.
Food Processing Techniques and Technology (2025), pp. 45-60
Open Access
Influence of acetylated di-starch adipate and quinoa flour on the properties of gluten-free batter and bread
Mahan Parsamajd, Mahboubeh Fazaeli, Marjan Majdinasab, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Influence of Buckwheat Seed Fractions on Dough and Baking Performance of Wheat Bread
Ionica Coțovanu, Silvia Mironeasa
Agronomy (2022) Vol. 12, Iss. 1, pp. 137-137
Open Access | Times Cited: 16
Effects of molecular characteristics and microstructure of amaranth particle sizes on dough rheology and wheat bread characteristics
Ionica Coțovanu, Silvia Mironeasa
Scientific Reports (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 16
Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes
G. Cacak-Pietrzak, Katarzyna Sujka, J. Księżak, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1244-1244
Open Access | Times Cited: 3
Features of Bread Made from Different Amaranth Flour Fractions Partially Substituting Wheat Flour
Ionica Coțovanu, Silvia Mironeasa
Applied Sciences (2022) Vol. 12, Iss. 2, pp. 897-897
Open Access | Times Cited: 15
Dandelion Flowers as an Additive to Wheat Bread: Physical Properties of Dough and Bread Quality
G. Cacak-Pietrzak, Dariusz Dziki, Urszula Gawlik‐Dziki, et al.
Applied Sciences (2022) Vol. 13, Iss. 1, pp. 477-477
Open Access | Times Cited: 15
Sourdough Wheat Bread Enriched with Grass Pea and Lupine Seed Flour: Physicochemical and Sensory Properties
G. Cacak-Pietrzak, Katarzyna Sujka, J. Księżak, et al.
Applied Sciences (2023) Vol. 13, Iss. 15, pp. 8664-8664
Open Access | Times Cited: 8
Principal component analysis for particle size‐based classification of gorgon nut flour and their morphological, structural, thermal and pasting characteristics
Rajiv Sharma, Nachiket Kotwaliwale, Navdeep Jindal, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 6, pp. 3144-3153
Closed Access | Times Cited: 3
Insights into the Potential of Buckwheat Flour Fractions in Wheat Bread Dough
Ionica Coțovanu, Costel Mironeasa, Silvia Mironeasa
Applied Sciences (2022) Vol. 12, Iss. 5, pp. 2302-2302
Open Access | Times Cited: 5
An Evaluation of the Dough Rheology and Bread Quality of Replacement Wheat Flour with Different Quinoa Particle Sizes
Ionica Coțovanu, Silvia Mironeasa
Agronomy (2022) Vol. 12, Iss. 10, pp. 2271-2271
Open Access | Times Cited: 4
Quality Attributes of Wheat and Aerial Yam Composite Flours and Evaluation of Biscuits from the Flours
R. M. O. Kayode, Adesewa Priscilla Olowoseye, Cynthia Nguevese Chia, et al.
Food Science and Engineering (2024), pp. 172-186
Open Access
Nutritional enhancement of sprouted cereal flours with Macrotermes subhyalinus and Cirina butyrospermi: a strategy for combating malnutrition
ACE Boko, A O Koko, SH Blei, et al.
African Journal of Food Agriculture Nutrition and Development (2024) Vol. 24, Iss. 04, pp. 26054-26071
Open Access
Assessment of Functional UF- quinoa Cheese Properties
Z. M. R. Hassan, Hoda S. El‐Sayed, Suhila Saad
Biocatalysis and Agricultural Biotechnology (2024) Vol. 59, pp. 103241-103241
Closed Access
Effect of nutrient-rich quinoa fraction composite wheat flour on product development
R. Madhumathi, K. V. Harish Prashanth, Aashitosh A. Inamdar
Journal of Food Science and Technology (2024) Vol. 62, Iss. 1, pp. 134-143
Closed Access
Ekmek Yapımında Kullanılan Farklı Kurubaklagil ve Tahıl Unlarının Sağlık Üzerine Etkileri
Yasemin Tuğba Öğünç, Neslişah Rakıcıoğlu
İstanbul Gelişim Üniversitesi Sağlık Bilimleri Dergisi (2024), Iss. 23, pp. 941-953
Open Access
Effects of Moisture Content and Lime Concentrate on Physiochemical, Mechanical, and Sensory Properties of Quinoa Snacks: An Ancient Andean Crop in Puno, Peru
Carmen Mindani, Edwin O. Baldeón, Vladimiro Ibáñez Quispe, et al.
AgriEngineering (2024) Vol. 6, Iss. 4, pp. 3931-3951
Open Access
Effects of Red Dragon Fruit Puree Application on Physicochemical Properties of Selected Bakery Products
Ignasius Radix A.P. Jati, Erni Setijawaty, Ratna Chrismiari Purwestri
Applied Sciences (2024) Vol. 14, Iss. 23, pp. 11023-11023
Open Access
Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum
Regine Schöenlechner, Denisse Bender, Stefano D’Amico, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3125-3125
Open Access | Times Cited: 1
Enrichment of Taboun Bread with Quinoa Seeds as a Functional Ingredient
Ahmad AlMaayta, Ola D. Al-Maseimi, Khaled Abu-Alruz
Current Research in Nutrition and Food Science Journal (2023) Vol. 11, Iss. 2, pp. 844-865
Open Access | Times Cited: 1
Page 1 - Next Page

Scroll to top