Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Using the Chopin Mixolab to model the effects of arabinoxylan ingredients on breadmaking. Part 1: Modelling combined effects of AX and water adjustment on Mixolab parameters
Grant M. Campbell, Konstantina Solomou, Keira J. O’Byrne and Kane L. SpencerFood and Bioproducts Processing 150 416 (2025)
https://doi.org/10.1016/j.fbp.2024.11.026
Development of Healthy and Clean-Label Crackers Incorporating Apple and Carrot Pomace Flours
Saeed Salari, Thomas Castigliego, Joana Ferreira, Ana Lima and Isabel SousaSustainability 16 (14) 5995 (2024)
https://doi.org/10.3390/su16145995
Distribution of Arabinoxylans and Their Relationship with Physiochemical and Rheological Properties in Wheat Flour Mill Streams as an Effective Way to Predict Flour Functionality
Piotr Lewko, Agnieszka Wójtowicz and Marek GancarzApplied Sciences 13 (9) 5458 (2023)
https://doi.org/10.3390/app13095458
Grain of Hybrids Between Spelt (Triticum spelta L.) and Bread Wheat (Triticum aestivum L.) as a New Raw Material for Breadmaking
Marian Wiwart, Anna Szafrańska and Elżbieta SuchowilskaPolish Journal of Food and Nutrition Sciences 265 (2023)
https://doi.org/10.31883/pjfns/170870
Comparative Study on Protein Quality and Rheological Behavior of Different Wheat Species
Khoa Dang Tran, Petr Konvalina, Ivana Capouchova, et al.Agronomy 10 (11) 1763 (2020)
https://doi.org/10.3390/agronomy10111763
Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran
Wenjun Liu, Margaret Anne Brennan, Luca Serventi and Charles Stephen BrennanFood Chemistry 234 93 (2017)
https://doi.org/10.1016/j.foodchem.2017.04.160
Rheological properties of refined wheat - millet flour based dough under thermo-mechanical stress
Subir K. Chakraborty, Anu Tiwari, Atishay Mishra and Alok SinghJournal of Food Science and Technology 52 (5) 3044 (2015)
https://doi.org/10.1007/s13197-014-1339-1
Wheat flour dough Alveograph characteristics predicted by Mixolab regression models
Georgiana Gabriela Codină, Silvia Mironeasa, Costel Mironeasa, Ciprian N Popa and Radiana Tamba‐BerehoiuJournal of the Science of Food and Agriculture 92 (3) 638 (2012)
https://doi.org/10.1002/jsfa.4623
Variability and relationship among Mixolab and Falling Number evaluation based on influence of fungal α‐amylase addition.
Georgiana Gabriela Codinǎ, Silvia Mironeasa and Costel MironeasaJournal of the Science of Food and Agriculture 92 (10) 2162 (2012)
https://doi.org/10.1002/jsfa.5603
Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour
Marcio Schmiele, Leandra Zafalon Jaekel, Stella Maris Cardoso Patricio, Caroline Joy Steel and Yoon Kil ChangInternational Journal of Food Science & Technology 47 (10) 2141 (2012)
https://doi.org/10.1111/j.1365-2621.2012.03081.x
Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve
Iuliana Banu, Georgeta Stoenescu, Violeta Ionescu and Iuliana AproduCzech Journal of Food Sciences 29 (1) 35 (2011)
https://doi.org/10.17221/40/2009-CJFS
Mixolab versus Alveograph and Falling Number
Georgiana Gabriela Codină, Silvia Mironeasa, Despina Bordei and Ana LeahuCzech Journal of Food Sciences 28 (3) 185 (2010)
https://doi.org/10.17221/169/2008-CJFS
Influence of the particle size on the rheological behaviour of chestnut flour doughs
R. Moreira, F. Chenlo, M.D. Torres and D.M. PrietoJournal of Food Engineering 100 (2) 270 (2010)
https://doi.org/10.1016/j.jfoodeng.2010.04.009