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:
Effects of dietary fiber on human health
Yang He, Bixiang Wang, Wen Lian-kui, et al.
Food Science and Human Wellness (2021) Vol. 11, Iss. 1, pp. 1-10
Open Access | Times Cited: 187
Yang He, Bixiang Wang, Wen Lian-kui, et al.
Food Science and Human Wellness (2021) Vol. 11, Iss. 1, pp. 1-10
Open Access | Times Cited: 187
Showing 26-50 of 187 citing articles:
Dynamic high‐pressure microfluidization for the extraction and processing of polysaccharides: a focus on some foods and by‐products
Yang Zhang, Jingchun Yang, Ling Yang, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Yang Zhang, Jingchun Yang, Ling Yang, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
The impact of dietary fiber on colorectal cancer patients based on machine learning
Xinwei Ji, Lixin Wang, Pengbo Luan, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
Xinwei Ji, Lixin Wang, Pengbo Luan, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
Influence of Sample Preparation Method on Total Dietary Fiber Content Measurement of Low Carbohydrate Bread Containing High Levels of Cross‐Linked Phosphorylated RS4 Wheat Starch
Jialiang Shi, Tanya Jeradechachai, Clodualdo C. Maniñgat, et al.
Cereal Chemistry (2025)
Closed Access
Jialiang Shi, Tanya Jeradechachai, Clodualdo C. Maniñgat, et al.
Cereal Chemistry (2025)
Closed Access
Effects of Vegetable and Fruit Juicing on Gut and Oral Microbiome Composition
Maria Luisa Savo Sardaro, Veronika Grote, Jong Seok Baik, et al.
Nutrients (2025) Vol. 17, Iss. 3, pp. 458-458
Open Access
Maria Luisa Savo Sardaro, Veronika Grote, Jong Seok Baik, et al.
Nutrients (2025) Vol. 17, Iss. 3, pp. 458-458
Open Access
Structural, physicochemical and functional properties of dietary fiber from black rice bran treated by different processing methods
Qin Ma, Xin Wang, Ruifen Zhang, et al.
Food Bioscience (2025), pp. 106025-106025
Closed Access
Qin Ma, Xin Wang, Ruifen Zhang, et al.
Food Bioscience (2025), pp. 106025-106025
Closed Access
Plant‐based and sustainable diet: A systematic review of its impact on obesity
Sara Paola Mambrini, Claudia Penzavecchia, F. Menichetti, et al.
Obesity Reviews (2025)
Open Access
Sara Paola Mambrini, Claudia Penzavecchia, F. Menichetti, et al.
Obesity Reviews (2025)
Open Access
Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern
Lei Zhou, Wangang Zhang, Jingyu Wang
Trends in Food Science & Technology (2022) Vol. 122, pp. 140-156
Closed Access | Times Cited: 33
Lei Zhou, Wangang Zhang, Jingyu Wang
Trends in Food Science & Technology (2022) Vol. 122, pp. 140-156
Closed Access | Times Cited: 33
Principle and Application of Steam Explosion Technology in Modification of Food Fiber
Chao Ma, Liying Ni, Zebin Guo, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3370-3370
Open Access | Times Cited: 27
Chao Ma, Liying Ni, Zebin Guo, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3370-3370
Open Access | Times Cited: 27
Acute Effects of Dietary Fiber in Starchy Foods on Glycemic and Insulinemic Responses: A Systematic Review of Randomized Controlled Crossover Trials
Sofia Tsitsou, Christina Athanasaki, George Dimitriadis, et al.
Nutrients (2023) Vol. 15, Iss. 10, pp. 2383-2383
Open Access | Times Cited: 17
Sofia Tsitsou, Christina Athanasaki, George Dimitriadis, et al.
Nutrients (2023) Vol. 15, Iss. 10, pp. 2383-2383
Open Access | Times Cited: 17
Characterization and Function Analysis of Soluble Dietary Fiber Obtained from Radish Pomace by Different Extraction Methods
Xiqian Tan, Xiaoxiao Cheng, Bingyu Ma, et al.
Molecules (2024) Vol. 29, Iss. 2, pp. 500-500
Open Access | Times Cited: 5
Xiqian Tan, Xiaoxiao Cheng, Bingyu Ma, et al.
Molecules (2024) Vol. 29, Iss. 2, pp. 500-500
Open Access | Times Cited: 5
Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato
Yusuf Olamide Kewuyemi, Oluwafemi Ayodeji Adebo
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 5
Yusuf Olamide Kewuyemi, Oluwafemi Ayodeji Adebo
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 5
Novel animal product substitutes: A new category of plant‐based alternatives to meat, seafood, egg, and dairy products
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 5
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 5
Unveiling the breadmaking transformation: Structural and functional insights into Arabinoxylan
Meng Xiao, Xing Jia, Ji Kang, et al.
Carbohydrate Polymers (2024) Vol. 330, pp. 121845-121845
Closed Access | Times Cited: 4
Meng Xiao, Xing Jia, Ji Kang, et al.
Carbohydrate Polymers (2024) Vol. 330, pp. 121845-121845
Closed Access | Times Cited: 4
Acetylated polysaccharides: Synthesis, physicochemical properties, bioactivities, and food applications
Xin Wang, Zhijun Wang, Mingyue Shen, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 15, pp. 4849-4864
Closed Access | Times Cited: 24
Xin Wang, Zhijun Wang, Mingyue Shen, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 15, pp. 4849-4864
Closed Access | Times Cited: 24
Characterization of okara and rice bran and their application as fat substitutes in chicken nugget formulations
Larissa Echeverria, Camila da Silva, Eliane Dalva Godoy Danesi, et al.
LWT (2022) Vol. 161, pp. 113383-113383
Open Access | Times Cited: 23
Larissa Echeverria, Camila da Silva, Eliane Dalva Godoy Danesi, et al.
LWT (2022) Vol. 161, pp. 113383-113383
Open Access | Times Cited: 23
Physicochemical Properties and Bioaccessibility of Phenolic Compounds of Dietary Fibre Concentrates from Vegetable By-Products
Ana A. Vaz, Isabel Odriozola‐Serrano, Gemma Oms‐Oliu, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2578-2578
Open Access | Times Cited: 22
Ana A. Vaz, Isabel Odriozola‐Serrano, Gemma Oms‐Oliu, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2578-2578
Open Access | Times Cited: 22
Vegan diet: nutritional components, implementation, and effects on adults’ health
Edyta Łuszczki, Faustina Boakye, Magdalena Zielińska, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 11
Edyta Łuszczki, Faustina Boakye, Magdalena Zielińska, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 11
Effects of acetyl groups on the prebiotic properties of glucomannan extracted from Artemisia sphaerocephala Krasch seeds
Haocheng Li, Gongda Wang, Ximei Yan, et al.
Carbohydrate Polymers (2024) Vol. 330, pp. 121805-121805
Closed Access | Times Cited: 3
Haocheng Li, Gongda Wang, Ximei Yan, et al.
Carbohydrate Polymers (2024) Vol. 330, pp. 121805-121805
Closed Access | Times Cited: 3
Supplementation with soluble or insoluble rice-bran fibers increases short-chain fatty acid producing bacteria in the gut microbiota in vitro
Karley K. Mahalak, LinShu Liu, Jamshed Bobokalonov, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 3
Karley K. Mahalak, LinShu Liu, Jamshed Bobokalonov, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 3
Structure, physicochemical and adsorption properties of insoluble dietary fiber from Lycium Barbarum residue: A potential functional factor
Haixuan Sun, Weiben Ge, Deao Song, et al.
Food Bioscience (2024) Vol. 61, pp. 104703-104703
Closed Access | Times Cited: 3
Haixuan Sun, Weiben Ge, Deao Song, et al.
Food Bioscience (2024) Vol. 61, pp. 104703-104703
Closed Access | Times Cited: 3
Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification
Helen Stephanie Ofei Darko, Lama Ismaiel, Benedetta Fanesi, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2658-2658
Open Access | Times Cited: 3
Helen Stephanie Ofei Darko, Lama Ismaiel, Benedetta Fanesi, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2658-2658
Open Access | Times Cited: 3
Effect of Particle Size on Physicochemical Properties and in vitro Hypoglycemic Ability of Insoluble Dietary Fiber From Corn Bran
Caixia Jiang, Rui Wang, Xiaolan Liu, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 18
Caixia Jiang, Rui Wang, Xiaolan Liu, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 18
Effect of Olive Pomace Fiber on the Baking Properties of Wheat Flour and Flat Bread (Barbari Bread) Quality
Elham Azadfar, Amir Hossein Elhami Rad, Akram Sharifi, et al.
Journal of Food Processing and Preservation (2023) Vol. 2023, pp. 1-9
Open Access | Times Cited: 10
Elham Azadfar, Amir Hossein Elhami Rad, Akram Sharifi, et al.
Journal of Food Processing and Preservation (2023) Vol. 2023, pp. 1-9
Open Access | Times Cited: 10
Scientific and technological research on the use of wine lees
Roberta Barreto de Andrade Bulos, Francine da Gama Paz, Ciro Gomes Machado, et al.
Food Production Processing and Nutrition (2023) Vol. 5, Iss. 1
Open Access | Times Cited: 9
Roberta Barreto de Andrade Bulos, Francine da Gama Paz, Ciro Gomes Machado, et al.
Food Production Processing and Nutrition (2023) Vol. 5, Iss. 1
Open Access | Times Cited: 9
Extraction of Dietary Fibers from Plant-Based Industry Waste: A Comprehensive Review
Ivana Buljeta, Drago Šubarić, Jurislav Babić, et al.
Applied Sciences (2023) Vol. 13, Iss. 16, pp. 9309-9309
Open Access | Times Cited: 9
Ivana Buljeta, Drago Šubarić, Jurislav Babić, et al.
Applied Sciences (2023) Vol. 13, Iss. 16, pp. 9309-9309
Open Access | Times Cited: 9
