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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:

Science and Technology of Fibers in Food Systems
Jorge Welti‐Chanes, Sergio O. Serna‐Saldívar, Osvaldo H. Campanella, et al.
Food engineering series (2020)
Closed Access | Times Cited: 53

Showing 26-50 of 53 citing articles:

Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds
Gita Addelia Nevara, Kharidah Muhammad, Norhasnida Zawawi, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 754-754
Open Access | Times Cited: 22
The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits
Maria Molina, Lisa Lamothe, Deniz Z. Gunes, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2335-2335
Open Access | Times Cited: 20
New insights suggest isomaltooligosaccharides are slowly digestible carbohydrates, rather than dietary fibers, at constitutive mammalian α-glucosidase levels
Young-Bo Song, Lisa Lamothe, Nardo Esmeralda Nava Rodriguez, et al.
Food Chemistry (2022) Vol. 383, pp. 132456-132456
Closed Access | Times Cited: 14
Compositional determinants of fruit and vegetable quality and nutritional value
Ariel R. Vicente, George A. Manganaris, Magalí Darré, et al.
Elsevier eBooks (2022), pp. 565-619
Closed Access | Times Cited: 13
Strawberry (Fragaria x Ananassa) intake on human health and disease outcomes: a comprehensive literature review
Prae Charoenwoodhipong, Michelle L. Zuelch, Carl L. Keen, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-31
Closed Access | Times Cited: 1
A review: Examining the effects of modern extraction techniques on functional and structural properties of cellulose and hemicellulose in Brewer's Spent Grain dietary fiber
Ebenezer Ola Falade, Kouadio Jean Eric‐Parfait Kouamé, Yanyun Zhu, et al.
Carbohydrate Polymers (2024) Vol. 348, pp. 122883-122883
Closed Access | Times Cited: 1
Evaluation of Tahiti lemon shell flour (Citrus latifolia Tanaka) as a fat mimetic
Lady Vanessa Jiménez Nempeque, Ángela Patricia Gómez Cabrera, Jhoana Colina
Journal of Food Science and Technology (2020) Vol. 58, Iss. 2, pp. 720-730
Open Access | Times Cited: 12
The Annealing of Acetylated Potato Starch with Various Substitution Degrees
Tomasz Zięba, Aleksandra Wilczak, Justyna Kobryń, et al.
Molecules (2021) Vol. 26, Iss. 7, pp. 2096-2096
Open Access | Times Cited: 9
Unripe banana biomass as a dairy fat partial replacer in vanilla homemade ice cream
Isabela Gomes CARDOSO, Monise Viana Abranches, Mayara Carolline Resende SILVA, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 3
Production of value added products from fruit juice residues using enzyme technology
Sonia Sharma, Alka Sagar, Saurabh Singh Yadav, et al.
Elsevier eBooks (2023), pp. 221-236
Closed Access | Times Cited: 3
Dietary Fiber from Soybean (Glycine max) Husk as Fat and Phosphate Replacer in Frankfurter Sausage: Effect on the Nutritional, Physicochemical and Nutraceutical Quality
Ana P. Araujo-Chapa, Vania Urías-Orona, Guillermo Niño‐Medina, et al.
Molecules (2023) Vol. 28, Iss. 13, pp. 4997-4997
Open Access | Times Cited: 3
Effect of structural characteristics of resistant starch prepared by various methods on microbial community and fermentative products
Siqi Li, Yantong Meng, Chao Wang, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 127725-127725
Closed Access | Times Cited: 3
Peach pomace: a potential probiotic carrier for fiber enrichment in milk
Hilal Meral, İkbal Savaş, Şeniz Karabıyıklı Çiçek, et al.
Journal of Food Measurement & Characterization (2023) Vol. 18, Iss. 3, pp. 1933-1946
Closed Access | Times Cited: 3
Particulate systems from maqui (Aristotelia chilensis) wastes to be used as nutraceutics or high value-added ingredients
Paula Sette, Francisco Garrido Makinistian, Carmen Maturano, et al.
Drying Technology (2021) Vol. 40, Iss. 13, pp. 2669-2684
Closed Access | Times Cited: 8
Diet, inflammation, and cardiovascular disease
Farhad Vahid, David E. Chiriboga, Torsten Bohn, et al.
Elsevier eBooks (2022), pp. 367-472
Closed Access | Times Cited: 5
Whole grain chemistry and nutrition from a health perspective: Understanding the fibre-phenolic-starch ménage à trois
Adrian S. D’costa, Nicolas Bordenave
Trends in Food Science & Technology (2023) Vol. 141, pp. 104196-104196
Open Access | Times Cited: 2
Controlled lipid digestion in the development of functional and personalized foods for a tailored delivery of dietary fats
Barbara Kupikowska-Stobba, Hui Niu, Iveta Klojdová, et al.
Food Chemistry (2024) Vol. 466, pp. 142151-142151
Closed Access
Exploring New Horizons for Wine Grapes: Modulating Functional Effects by Varying Harvest Timing and Solar Exposure
Daniel Rico, Daniel Schorn‐García, Laura Aceña, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 857-857
Open Access
Probiotics and prebiotics from fruit waste
Ankit Kumar, Abhishek Kumar, Rakesh Gehlot, et al.
Elsevier eBooks (2024), pp. 261-290
Closed Access
Prebiotics: Comprehensive Analysis of Sources, Structural Characteristics and Mechanistic Roles in Disease Regulation
Magdalin Sylvia Singarayar, A. Chandrasekaran, Dhivyadharshini Balasundaram, et al.
Microbial Pathogenesis (2024) Vol. 197, pp. 107071-107071
Closed Access
Nutritional Qualities and Valorization Trends of Vegetable and Fruit Byproducts: A Comprehensive Review
Zenebe Tadesse Tsegay, Sarah Tewolde‐Berhan, Guesh Mulaw
Journal of Food Quality (2024) Vol. 2024, Iss. 1
Open Access
An insight into the use of extruded brewers’ spent grain as a healthy human snack ingredient. Effects on food structure, sensory quality, satiety and gastrointestinal tolerance.
María Belén Gutiérrez-Barrutia, Sonia Cozzano, Patricia Arcia, et al.
Food Bioscience (2024), pp. 105583-105583
Open Access
Prebiotics and synbiotics
Anna Florowska, Adonis Hilal, Tomasz Florowski
Elsevier eBooks (2022), pp. 19-37
Closed Access | Times Cited: 3
Effect of kumquat (Fortunella margarita) powders dried by different methods on some physical and chemical properties of cake
Nezahat OLCAY, Mustafa Kürşat DEMİR
Journal of Food Measurement & Characterization (2021) Vol. 15, Iss. 6, pp. 5360-5368
Closed Access | Times Cited: 4
Quantitative characterization of the digestive viscosity profile of cereal soluble dietary fibers using in vitro digestion in Rapid ViscoAnalyzer
Grace Northrop, Susan M. Tosh, Nicolas Bordenave
Carbohydrate Polymers (2020) Vol. 248, pp. 116807-116807
Closed Access | Times Cited: 3

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