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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:

Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives
Laura Román, Mario M. Martínez
Foods (2019) Vol. 8, Iss. 7, pp. 267-267
Open Access | Times Cited: 60

Showing 26-50 of 60 citing articles:

Impact of drying methods on banana flour in the gluten-free bread quality
Verónica Guadalupe-Moyano, Sócrates Palácios-Ponce, Cristina M. Rosell, et al.
LWT (2022) Vol. 168, pp. 113904-113904
Open Access | Times Cited: 15
Milling and rheological properties of high amylose wheat
Elisa De Arcangelis, Maria Carmela Trivisonno, Martina Angelicola, et al.
Journal of Cereal Science (2021) Vol. 102, pp. 103335-103335
Closed Access | Times Cited: 19
Physical properties, microstructure and digestion behavior of amylose-lipid powder complexes prepared using conventional and spray-drying based methods
Pheakdey Yun, Sakamon Devahastin, Naphaporn Chiewchan
Food Bioscience (2020) Vol. 37, pp. 100724-100724
Closed Access | Times Cited: 19
Physicochemical properties of enzymatically prepared resistant starch from maize flour and its use in cookies formulation
Anum Khan, Samiya Siddiqui, Ubaid Ur Rahman, et al.
International Journal of Food Properties (2020) Vol. 23, Iss. 1, pp. 549-569
Open Access | Times Cited: 18
Pressure moisture treatment and hydro-thermal treatment of starch
Hui-Yun Kim, Moo‐Yeol Baik
Food Science and Biotechnology (2021) Vol. 31, Iss. 3, pp. 261-274
Open Access | Times Cited: 16
Can consumption of type 4 resistant starch reduce high blood glucose fluctuations? A randomised trial
Fatih Cesur, Gözde Işıker Kara
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 3989-3998
Open Access | Times Cited: 2
Heat-treated bean flour: Exploring techno-functionality via starch-protein structure-function analysis
Navneet, Mario M. Martínez, Iris J. Joye
Food Hydrocolloids (2024) Vol. 157, pp. 110416-110416
Open Access | Times Cited: 2
Nutritional Bar with Potato-Based Resistant Starch Attenuated Post-Prandial Glucose and Insulin Response in Healthy Adults
Vishnupriya Gourineni, Maria Stewart, Meredith L. Wilcox, et al.
Foods (2020) Vol. 9, Iss. 11, pp. 1679-1679
Open Access | Times Cited: 18
In vitro glycemic index, physicochemical properties and sensory characteristics of white bread incorporated with resistant starch powder prepared by a novel spray-drying based method
Pheakdey Yun, Sakamon Devahastin, Naphaporn Chiewchan
Journal of Food Engineering (2020) Vol. 294, pp. 110438-110438
Closed Access | Times Cited: 16
Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits
Yanrong Ma, Daying Wu, Lei Guo, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 10
Feeding dairy cows bakery by-products enhanced nutrient digestibility, but affected fecal microbial composition and pH in a dose-dependent manner
A. Kaltenegger, Elke Humer, Cátia Pacífico, et al.
Journal of Dairy Science (2021) Vol. 104, Iss. 7, pp. 7781-7793
Open Access | Times Cited: 14
Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread
Zawanah Abdol Rahim Yassin, Yin Li Tan, Akila SRV, et al.
Foods (2022) Vol. 11, Iss. 10, pp. 1513-1513
Open Access | Times Cited: 9
The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin
Fereshteh Ansari, Tatiana Colombo Pimentel, Hadi Pourjafar, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3366-3366
Open Access | Times Cited: 9
A quick FT-IR method for estimation of α-amylase resistant starch from banana flour and the breadmaking process
Hirak Parikh, Bhaumik Prajapati, Mainavi Patel, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 4, pp. 3568-3578
Closed Access | Times Cited: 5
A Comprehensive Review Resistant Starch‐Containing Bread as a Functional Food: Its Effect on Appetite, Glycemic Index, and Glycemic Response
Tuba Tekin, Mehmet Fisunoğlu
Starch - Stärke (2023) Vol. 75, Iss. 9-10
Closed Access | Times Cited: 5
Current Trends in the Realm of Baking: When Indulgent Consumers Demand Healthy Sustainable Foods
Mario M. Martínez, Manuel Gómez
Foods (2019) Vol. 8, Iss. 10, pp. 518-518
Open Access | Times Cited: 12
Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions
Rebecca Sempio, Aylin W. Sahin, Jens Walter, et al.
Cereal Chemistry (2023) Vol. 101, Iss. 1, pp. 7-37
Open Access | Times Cited: 4
Quality matrix reveals the potential of Chak-hao as a nutritional supplement: a comparative study of matrix components, antioxidants and physicochemical attributes
Veda Krishnan, Monika Awana, Amisha Rani, et al.
Journal of Food Measurement & Characterization (2020) Vol. 15, Iss. 1, pp. 826-840
Closed Access | Times Cited: 9
Substituting Whole Wheat Flour with Pigeon Pea (Cajanus cajan) Flour in Chapati: Effect on Nutritional Characteristics, Color Profiles, and In Vitro Starch and Protein Digestion
Sirin Sachanarula, Praew Chantarasinlapin, Sirichai Adisakwattana
Foods (2022) Vol. 11, Iss. 20, pp. 3157-3157
Open Access | Times Cited: 5
Nutritional characterization of an Italian traditional bread from ancient grains: the case study of the durum wheat bread “Pane di Monreale”
Valentina Melini, Francesca Melini, Rita Acquistucci
European Food Research and Technology (2020) Vol. 247, Iss. 1, pp. 193-200
Closed Access | Times Cited: 7
Dirençli nişastanın glisemik indeks ve glisemik kontrol üzerindeki etkisi
Esila Bayar, Suphiye Mine Yurttagül
Toros University Journal of Food Nutrition and Gastronomy (2024) Vol. 2, Iss. 2, pp. 211-223
Open Access
Preparation of 1,3‐Diglyceride Microcapsules with Low Glycemic Index
Rui Xu, Fenghua Qian, Aizheng Zong, et al.
Starch - Stärke (2024) Vol. 76, Iss. 7-8
Closed Access
Effects of particle size on the physical, chemical, and technological properties of pre-gelatinized whole pinhão (Araucaria angustifolia) flour
Maria Josikelvia de Oliveira Almeida, Bruna Rafaela da Silva Monteiro Wanderley, Alícia de Francisco, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 7, pp. 5695-5709
Closed Access
STUDY ON MODIFICATION OF RED PUMPKIN STARCH (Cucurbita moschata) TO CREATE RESISTANT STARCH USING ENZYME
Hoang Minh Vo, Huong Thi Yen Nguyen, Hien Thi Nguyen
TRA VINH UNIVERSITY JOURNAL OF SCIENCE (2024)
Open Access
Resistant starch content of Australian foods
Laima W. Hareer, Christine Tran, Hayley M. O’Neill, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 5997-6006
Open Access

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