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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:

Side‐by‐side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability
Chiara Roye, Karen Bulckaen, Yamina De Bondt, et al.
Cereal Chemistry (2019) Vol. 97, Iss. 1, pp. 20-33
Open Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

Ultrasound-assisted extraction and characteristics of maize polysaccharides from different sites
Zongyan Song, Xiong Xiong, Gangliang Huang
Ultrasonics Sonochemistry (2023) Vol. 95, pp. 106416-106416
Open Access | Times Cited: 51
Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review
Wendy Sztupecki, Larbi Rhazi, Flore Dépeint, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2693-2693
Open Access | Times Cited: 30
Valorization of cereal by-product hemicelluloses: Fractionation and purity considerations
Anis N. Arzami, Thao M. Ho, Kirsi S. Mikkonen
Food Research International (2021) Vol. 151, pp. 110818-110818
Open Access | Times Cited: 54
Isolation, Structural, Functional, and Bioactive Properties of Cereal Arabinoxylan─A Critical Review
Hong-Ju He, Jinli Qiao, Yan Liu, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 51, pp. 15437-15457
Closed Access | Times Cited: 52
Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems
Frederik Janssen, Viena Monterde, Arno G.B. Wouters
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1517-1554
Open Access | Times Cited: 19
Particle size of dietary fibre has diverse effects on in vitro gut fermentation rate and end-products depending on food source
Hong Yao, Bernadine M. Flanagan, Barbara A. Williams, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108096-108096
Closed Access | Times Cited: 23
Efficacy of Aflatoxin B1 and Fumonisin B1 Adsorption by Maize, Wheat, and Oat Bran
Youngsun Lee, Jenna M. Lemmetty, Hanna Nihtilä, et al.
Toxins (2024) Vol. 16, Iss. 7, pp. 288-288
Open Access | Times Cited: 5
Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran
Chiara Roye, Muriel Henrion, Hélène Chanvrier, et al.
Foods (2020) Vol. 9, Iss. 6, pp. 738-738
Open Access | Times Cited: 38
Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber
Ndegwa Henry Maina, Anne Rieder, Yamina De Bondt, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2566-2566
Open Access | Times Cited: 29
Effects of Co-Modification by Extrusion and Enzymatic Hydrolysis on Physicochemical Properties of Black Wheat Bran and Its Prebiotic Potential
Chunli Kong, Caiping Duan, Shunzhi Zhang, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2367-2367
Open Access | Times Cited: 11
Changes in the physicochemical properties and structural characteristics of rice bran polysaccharides extracted by specific enzyme cocktail and ultrasound
Yuchun Liu, Guo Chao, Chao Wang, et al.
Food Chemistry (2025) Vol. 476, pp. 143453-143453
Closed Access
Durum and Bread Wheat Flours. Preliminary Mineral Characterization and Its Potential Health Claims
María Ciudad‐Mulero, María Cruz Matallana González, María Jesús Callejo, et al.
Agronomy (2021) Vol. 11, Iss. 1, pp. 108-108
Open Access | Times Cited: 26
Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread
Laura Pirkola, Johan Dicksved, Jussi Loponen, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 10
A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric Hindrance
Stefano Renzetti, Mira Theunissen, Karlijn Horrevorts
Foods (2021) Vol. 10, Iss. 10, pp. 2311-2311
Open Access | Times Cited: 22
Identification of plant polysaccharides by MALDI-TOF MS fingerprinting after periodate oxidation and thermal hydrolysis
Carolina O. Pandeirada, Jos A. Hageman, Hans‐Gerd Janssen, et al.
Carbohydrate Polymers (2022) Vol. 292, pp. 119685-119685
Open Access | Times Cited: 15
Extruded Wheat Bran Consumption Increases Serum Short-Chain Fatty Acids but Does Not Modulate Psychobiological Functions in Healthy Men: A Randomized, Placebo-Controlled Trial
Boushra Dalile, Danique La Torre, Polona Kalc, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 14
In vitro Colon Fermentation of Soluble Arabinoxylan Is Modified Through Milling and Extrusion
Teresa Demuth, Veronica Edwards, Lea Bircher, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 19
Effects of wholegrain compared to refined grain Intake on cardiometabolic risk markers, gut microbiota and gastrointestinal symptoms in children: A randomized crossover trial
Marie T. B. Madsen, Rikard Landberg, Dennis Sandris Nielsen, et al.
American Journal of Clinical Nutrition (2023) Vol. 119, Iss. 1, pp. 18-28
Open Access | Times Cited: 7
Isolating a fraction enriched in sub-aleurone gluten proteins through dry fractionation of wheat miller's bran
Wisse Hermans, Pia Silventoinen, Yamina De Bondt, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103775-103775
Closed Access | Times Cited: 2
The microbiome modulating potential of superheated steam (SHS) treatment of dietary fibres
Fatma Koç, Ivan Sugrue, Kiera Murphy, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 80, pp. 103082-103082
Open Access | Times Cited: 11
In vitro simulated fecal fermentation of mixed grains on short-chain fatty acid generation and its metabolized mechanism
Lei Xu, Qiaoru Yu, Lixue Ma, et al.
Food Research International (2023) Vol. 170, pp. 112949-112949
Closed Access | Times Cited: 6
Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foods
Frederik Janssen, Christophe M. Courtin, Arno G.B. Wouters
Critical Reviews in Food Science and Nutrition (2023), pp. 1-19
Open Access | Times Cited: 6
The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran
Yamina De Bondt, Inge Liberloo, Chiara Roye, et al.
Foods (2020) Vol. 9, Iss. 12, pp. 1755-1755
Open Access | Times Cited: 18
Cereal bran protects vitamin A from degradation during simmering and storage
Eline Van Wayenbergh, Nore Struyf, Mohammad Naser Rezaei, et al.
Food Chemistry (2020) Vol. 331, pp. 127292-127292
Open Access | Times Cited: 17
Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran
Chiara Roye, Hélène Chanvrier, Muriel Henrion, et al.
Innovative Food Science & Emerging Technologies (2020) Vol. 66, pp. 102520-102520
Closed Access | Times Cited: 17
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