The joumal uses Crossref ited-by service counts times cited of published aricles. Citedby allows Crossref members to find out who is citing their conten. This is the Citing Article List of “Production, properties and quality improvements of gluten-free bread from underutilised cereals and legumes”.
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No. |
Publication Date |
Citing Article |
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1 |
2026 |
Johnson O. Olorunnusi, Praise J. Agbi, Daniel S. Ajewole, Rasheedat O. Oriola, Isaac S. Onyeakagbu, Temitope N. Oluwafemi, Victor N. Enujiugha. Current Trends in the Use of Underutilized Cereals and Pseudocereals in Sourdough Fermentation, Food Reviews International. 2026; 1. https://doi.org/10.1080/87559129.2026.2697067 |
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2 |
2026 |
Abdulrahman Alahmed, Abdellatif Mohamed, Mohamed A. Ibraheem, Shahzad Hussain. 2026; https://doi.org/10.2139/ssrn.7285363 |
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3 |
2026 |
Gian Pierre Silvera-Otañe, Marianela Díaz-Llocclla, Emerson Asto-Rodriguez, Anahí Rodríguez, Julio Vidaurre-Ruiz, Rebeca Salvador-Reyes. Advances in gluten-free baked products: Ingredient innovations, processing technologies, and implications for health and nutritional quality, Heliyon. 2026; 12: e45387e45387. https://doi.org/10.1016/j.heliyon.2026.e45387 |
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4 |
2026 |
Stephen A. Fagbemi, Oluwapelumi E. Foluso, Praise J. Agbi, Opeyemi I. Alabi, Omolara R. Adegbanke, Victor N. Enujiugha. Consumer preferences and consumption patterns in Nigeria: Influence of contributing factors and future perspectives, Food and Humanity. 2026; 7: 101441101441. https://doi.org/10.1016/j.foohum.2026.101441 |