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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:

Bioactive Components and Health Beneficial Properties of Whole Wheat Foods
Jie Liu, Liangli Yu, Yanbei Wu
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 46, pp. 12904-12915
Closed Access | Times Cited: 62

Showing 26-50 of 62 citing articles:

Bioactive Components in Whole Grains for the Regulation of Skeletal Muscle Function
Qing Li, Haihong Yang, Shuimiao Song, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2752-2752
Open Access | Times Cited: 14
Comparative Transcriptome Analysis Revealing the Enhanced Volatiles of Cofermentation of Yeast and Lactic Acid Bacteria on Whole Wheat Steamed Bread Dough
Zhu Ping, Kesheng Yang, Juan Shen, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 48, pp. 19129-19141
Closed Access | Times Cited: 7
Effects of environment, nitrogen, and sulfur on total phenolic content and phenolic acid composition of winter wheat grain
Wenfei Tian, Tara Wilson, Gengjun Chen, et al.
Cereal Chemistry (2021) Vol. 98, Iss. 4, pp. 903-911
Closed Access | Times Cited: 17
Effect of extrusion on phenolics from Jizi439 black wheat bran: The profile, structure, and bioactivities
Xi Chen, Wen-Shuai Tang, Xinyue Li, et al.
LWT (2022) Vol. 177, pp. 114369-114369
Open Access | Times Cited: 11
Integrative metabolome and transcriptome profiling provide insights into elucidation of the synthetic mechanisms of phenolic compounds in Yunnan hulled wheat (Triticum aestivum ssp. yunnanense King)
Chuanli Zhang, Yun Sha, Qianchao Wang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 7, pp. 4109-4127
Closed Access | Times Cited: 2
Flatbreads on the Rise, What about their Nutritional Quality? The Current State of the Mediterranean Market
Raquel Garzón, Nicola Gasparre, Antonella Pasqualone, et al.
Medical Research Archives (2022) Vol. 10, Iss. 7
Open Access | Times Cited: 10
Intact aleurone cells limit the hydrolysis of endogenous lipids in wheat bran during storage
Zhongwei Chen, Jiajuan Shen, Yuying Yang, et al.
Food Research International (2022) Vol. 161, pp. 111799-111799
Closed Access | Times Cited: 10
Biochemical and Structural Characterization of Ferulated Arabinoxylans Extracted from Nixtamalized and Non-Nixtamalized Maize Bran
Muzzamal Hussain, Farhan Saeed, Bushra Niaz, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3374-3374
Open Access | Times Cited: 10
Wheat grain biofortification for essential amino acids
Murilo Vieira Loro, Ivan Ricardo Carvalho, Alberto Cargnelutti Filho, et al.
Pesquisa Agropecuária Brasileira (2023) Vol. 58
Open Access | Times Cited: 6
A Comparative Study of the Effects of Whole Cereals and Refined Cereals on Intestinal Microbiota
Dan Yu, Li Zhu, Minjie Gao, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2847-2847
Open Access | Times Cited: 6
Potential Health Benefits of Whole Grains: Modulation of Mitochondrial Biogenesis and Energy Metabolism
Ziyuan Wang, Zihui Yang, Jie Liu, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 47, pp. 14065-14074
Closed Access | Times Cited: 13
Effect of wheat bran dietary fiber on structural properties and hydrolysis behavior of gluten after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae
Zhen Wang, Sen Ma, Li Li, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 9
Anthocyanins and its health benefits
Tenzin Chhoden, Arashdeep Singh, Poonam Aggarwal, et al.
Elsevier eBooks (2023), pp. 161-184
Closed Access | Times Cited: 5
Genome-wide association study of alkylresorcinols content in 161 wheat cultivars
Cong Zhao, Jingyang Tong, Zhiyuan Gao, et al.
Journal of Cereal Science (2023) Vol. 111, pp. 103679-103679
Closed Access | Times Cited: 4
Effects of wheat germ polysaccharides prepared by ultra-high pressure on functional constipation and gut microbiota
Chunbo Guan, Yukun Zhang, Heqin Wang, et al.
Food Bioscience (2023) Vol. 57, pp. 103347-103347
Closed Access | Times Cited: 4
Antioxidant and anti-inflammatory activities of the methanol extract from the bran of the colored wheat, 'Ariheuk'
Seung-Gyeom Kim, So-Hyeon Park, Joong‐Hyuck Auh
Applied Biological Chemistry (2024) Vol. 67, Iss. 1
Open Access | Times Cited: 1
The Quality Characteristics Comparison of Stone-Milled Dried Whole Wheat Noodles, Dried Wheat Noodles, and Commercially Dried Whole Wheat Noodles
Mengdi Cai, Chunxia Shen, Yuhui Li, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 55-55
Open Access | Times Cited: 7
Identification and Characterization of Major Flavonoids in Extracts from an Unexplored Medicinal Herb Orostachys fimbriata
Jeongho Lee, Hyerim Son, Kang Hyun Lee, et al.
Horticulturae (2022) Vol. 8, Iss. 11, pp. 1092-1092
Open Access | Times Cited: 6
Influence of sprouting on the bioaccessibility and bioactivity of benzoxazinoids, phenolic acids, and flavonoids of soft and hard wheat cultivars
Júlia Baranzelli, Sabrina Somacal, Camila Araujo Amorim Bonini, et al.
Food Research International (2023) Vol. 173, pp. 113338-113338
Closed Access | Times Cited: 3
Size Does Matter: The Influence of Bulb Size on the Phytochemical and Nutritional Profile of the Sweet Onion Landrace “Premanturska Kapula” (Allium cepa L.)
Nikola Major, Nina Išić, Tvrtko Karlo Kovačević, et al.
Antioxidants (2023) Vol. 12, Iss. 8, pp. 1596-1596
Open Access | Times Cited: 3
Bioactive compounds in lipids of selected wheat genotypes
Muhammad Usman Akram, Remziye Yılmaz, Ayten Salantur, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 11, pp. 6049-6058
Open Access | Times Cited: 3
Cereal‐Based Functional Foods
Semih Ötleş, Emine Nakilcioğlu
(2022), pp. 55-90
Closed Access | Times Cited: 5
Biochemical and nutritional properties of wheat bulgur: A review
Yasir Abbas Shah, Farhan Saeed, Muhammad Afzaal, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 10
Open Access | Times Cited: 5
Protective effect of 5-heptadecylresorcinol against obesity-associated skeletal muscle dysfunction by modulating mitochondrial biogenesis via the activation of SIRT3/PGC-1α signaling pathway
Ziyuan Wang, Qing Li, Yiming Hao, et al.
Journal of Functional Foods (2022) Vol. 95, pp. 105178-105178
Open Access | Times Cited: 5
Unraveling the Influence of Wheat Bran Chemical Composition, Lipolytic Enzyme Activities, and Phenolic Components on the Bread-Making Properties of Reconstituted Whole Wheat Flours
Cheng Li, Wei Wu, Michael Tilley, et al.
ACS Food Science & Technology (2023) Vol. 3, Iss. 10, pp. 1728-1735
Closed Access | Times Cited: 2

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