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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:

Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran
Lavinia Florina Călinoiu, Dan Cristian Vodnar
Biomolecules (2019) Vol. 10, Iss. 1, pp. 21-21
Open Access | Times Cited: 107

Showing 26-50 of 107 citing articles:

Extrusion as a tool to enhance the nutritional and bioactive potential of cereal and legume by-products
Xiadani Orozco-Angelino, Johanan Espinosa‐Ramírez, Sergio O. Serna‐Saldívar
Food Research International (2023) Vol. 169, pp. 112889-112889
Closed Access | Times Cited: 17
The effect of crude glycerol impurities on 1,3-propanediol biosynthesis by Klebsiella pneumoniae DSMZ 2026
Laura Mitrea, Monica Trif, Dan Cristian Vodnar
Renewable Energy (2020) Vol. 153, pp. 1418-1427
Closed Access | Times Cited: 47
Poly(vinyl alcohol)-Based Biofilms Plasticized with Polyols and Colored with Pigments Extracted from Tomato By-Products
Laura Mitrea, Lavinia Florina Călinoiu, Gheorghe Adrian Martău, et al.
Polymers (2020) Vol. 12, Iss. 3, pp. 532-532
Open Access | Times Cited: 44
Mexican Oregano (Lippia graveolens Kunth) as Source of Bioactive Compounds: A Review
Israel Bautista-Hernández, Cristóbal N. Aguilar, Guillermo Cristian Guadalupe Martínez-Ávila, et al.
Molecules (2021) Vol. 26, Iss. 17, pp. 5156-5156
Open Access | Times Cited: 31
The utilization of oat for the production of wholegrain foods: Processing technology and products
Huijia Mao, Minghao Xu, Jingyun Ji, et al.
Food Frontiers (2021) Vol. 3, Iss. 1, pp. 28-45
Closed Access | Times Cited: 31
Comparison of Different Extraction Solvents for Characterization of Antioxidant Potential and Polyphenolic Composition in Boletus edulis and Cantharellus cibarius Mushrooms from Romania
Melinda Fogarasi, Maria-Ioana Socaciu, Claudiu-Dan Sălăgean, et al.
Molecules (2021) Vol. 26, Iss. 24, pp. 7508-7508
Open Access | Times Cited: 31
Subcritical water extraction of bioactive phenolic compounds from distillery stillage
Wioleta Mikucka, Magdalena Zielińska, Katarzyna Bułkowska, et al.
Journal of Environmental Management (2022) Vol. 318, pp. 115548-115548
Closed Access | Times Cited: 25
Effect of Tomato, Beetroot and Carrot Juice Addition on Physicochemical, Antioxidant and Texture Properties of Wheat Bread
Marianna Raczyk, Bartosz Kruszewski, Ewa Zachariasz
Antioxidants (2022) Vol. 11, Iss. 11, pp. 2178-2178
Open Access | Times Cited: 22
Effect of Processing on Bioactive Compounds, Antioxidant Activity, Physicochemical, and Sensory Properties of Orange Sweet Potato, Red Rice, and Their Application for Flake Products
Ignasius Radix A.P. Jati, Laurensia Maria Yulian Dwiputranti Darmoatmodjo, Thomas Indarto Putut Suseno, et al.
Plants (2022) Vol. 11, Iss. 3, pp. 440-440
Open Access | Times Cited: 21
Polyphenols—Ensured Accessibility from Food to the Human Metabolism by Chemical and Biotechnological Treatments
Oana Lelia Pop, Ramona Suharoschi, Sonia Socaci, et al.
Antioxidants (2023) Vol. 12, Iss. 4, pp. 865-865
Open Access | Times Cited: 13
Thermal stability of total phenolic compounds and antioxidant activities of jaboticaba peel: Effect of solvents and extraction methods
Wanda Izabel Monteiro de Lima Marsiglia, Líbia de S Conrado, Raphael Lucas Jacinto Almeida, et al.
Journal of the Indian Chemical Society (2023) Vol. 100, Iss. 5, pp. 100995-100995
Closed Access | Times Cited: 13
Advancements in Clay Materials for Trace Level Determination and Remediation of Phenols from Wastewater: A Review
Zakariyya Uba Zango, Muhammad Nur’ Hafiz Rozaini, Noor Hana Hanif Abu Bakar, et al.
Separations (2023) Vol. 10, Iss. 2, pp. 125-125
Open Access | Times Cited: 11
Phenolic profile of micro- and nano-encapsulated olive leaf extract in biscuits during in vitro gastrointestinal digestion
Călina Ciont, Graziana Difonzo, Antonella Pasqualone, et al.
Food Chemistry (2023) Vol. 428, pp. 136778-136778
Open Access | Times Cited: 11
Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products
Iván Jesús Jiménez-Pulido, Daniel Rico, Daniel Antonio de Luis, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 378-378
Open Access | Times Cited: 3
Novel foods, food enzymes, and food additives derived from food by-products of plant or animal origin: principles and overview of the EFSA safety assessment
Gabriela Precup, Eleonora Marini, Panagiota Zakidou, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 3
Enhancing nutritional quality and bioactivity of wheat bran through acid and alkaline pretreatments
Silvia Amalia Nemeş, Bernadette-Emőke Teleky, Floricuța Ranga, et al.
Journal of Cereal Science (2024) Vol. 118, pp. 103979-103979
Open Access | Times Cited: 3
Dietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay
Monika Sejbuk, Iwona Mirończuk-Chodakowska, Sercan Karav, et al.
Antioxidants (2024) Vol. 13, Iss. 10, pp. 1220-1220
Open Access | Times Cited: 3
The Chemical and Biological Profiles of Leaves from Commercial Blueberry Varieties
Bianca Eugenia Ştefănescu, Lavinia Florina Călinoiu, Floricuța Ranga, et al.
Plants (2020) Vol. 9, Iss. 9, pp. 1193-1193
Open Access | Times Cited: 36
Enzyme Selection and Hydrolysis under Optimal Conditions Improved Phenolic Acid Solubility, and Antioxidant and Anti-Inflammatory Activities of Wheat Bran
Sara Bautista-Expósito, Irène Tomé, Ana Belén Martín‐Diana, et al.
Antioxidants (2020) Vol. 9, Iss. 10, pp. 984-984
Open Access | Times Cited: 34
Wheat grain phenolics: a review on composition, bioactivity, and influencing factors
Dongyun Ma, Chenyang Wang, Jianchao Feng, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 101, Iss. 15, pp. 6167-6185
Closed Access | Times Cited: 29
Current Trends of Food Analysis, Safety, and Packaging
Bindu Modi, Hari Timilsina, Sobika Bhandari, et al.
International Journal of Food Science (2021) Vol. 2021, pp. 1-20
Open Access | Times Cited: 29
Pleurotus ostreatus: A potential concurrent biotransformation agent/ingredient on development of functional foods (cookies)
Edith Espinosa-Páez, Carlos E. Hernández-Luna, Samuel Longoria-García, et al.
LWT (2021) Vol. 148, pp. 111727-111727
Closed Access | Times Cited: 28
A Novel Strategy to Produce a Soluble and Bioactive Wheat Bran Ingredient Rich in Ferulic Acid
Ana Belén Martín‐Diana, Irène Tomé, María Jesús García‐Casas, et al.
Antioxidants (2021) Vol. 10, Iss. 6, pp. 969-969
Open Access | Times Cited: 28
Overview of the Sustainable Valorization of Using Waste and By-Products in Grain Processing
C Danciu, Anca Tulbure, M. Stanciu, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3770-3770
Open Access | Times Cited: 9
Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates
Marta Igual, Maria Simona Chiș, Sonia Socaci, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 928-928
Open Access | Times Cited: 24

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