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 “Reproducibility of the visual palatability of the crumb of bread and a novel sensory evaluation method using images presented on a screen”.
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No. |
Publication Date |
Citing Article |
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1 |
2025 |
Salma Touil, Aouatif Benali, Ahmed Douaik, Nadia Belahbib, Nezha Saidi. Exploring the industrial potential of Moroccan oat varieties for functional food applications, Grain & Oil Science and Technology. 2025; https://doi.org/10.1016/j.gaost.2025.11.002 |
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2 |
2025 |
Anna Wirkijowska, Dorota Teterycz, Piotr Zarzycki. The Impact of Nut-Based Plant Beverages on Wheat Bread Quality: A Study of Almond, Hazelnut, and Walnut Beverages, Applied Sciences. 2025; 15: 8821. https://doi.org/10.3390/app15168821 |