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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:

An integrated look at the effect of structure on nutrient bioavailability in plant foods
Edoardo Capuano, Nicoletta Pellegrini
Journal of the Science of Food and Agriculture (2018) Vol. 99, Iss. 2, pp. 493-498
Closed Access | Times Cited: 59

Showing 1-25 of 59 citing articles:

Plant‐based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance
David Julian McClements, E. G. V. Newman, Isobelle Farrell McClements
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 6, pp. 2047-2067
Open Access | Times Cited: 316
Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review
Tim J. A. Finnigan, Benjamin T. Wall, Peter J. Wilde, et al.
Current Developments in Nutrition (2019) Vol. 3, Iss. 6, pp. nzz021-nzz021
Open Access | Times Cited: 156
The Nutritional Quality of Plant-Based Foods
Alissa A. Nolden, Ciarán G. Forde
Sustainability (2023) Vol. 15, Iss. 4, pp. 3324-3324
Open Access | Times Cited: 41
The therapeutic potential of dietary intervention: based on the mechanism of a tryptophan derivative-indole propionic acid on metabolic disorders
Ben Niu, Tong Pan, Yue Xiao, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-20
Closed Access | Times Cited: 22
Food Matrix and Macronutrient Digestion
Edoardo Capuano, Anja E.M. Janssen
Annual Review of Food Science and Technology (2021) Vol. 12, Iss. 1, pp. 193-212
Open Access | Times Cited: 63
Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies
Ikenna C. Ohanenye, Flora-Glad Chizoba Ekezie, Roghayeh Amini Sarteshnizi, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2299-2299
Open Access | Times Cited: 55
Bioaccessibility and associated concepts: Need for a consensus
Myriam M.-L. Grundy, Paul J. Moughan, Peter J. Wilde
Trends in Food Science & Technology (2024) Vol. 145, pp. 104373-104373
Closed Access | Times Cited: 10
Regulation of glycose and lipid metabolism and application based on the colloidal nutrition science properties of konjac glucomannan: A comprehensive review
Pengkui Xia, Ying Zheng, Li Sun, et al.
Carbohydrate Polymers (2024) Vol. 331, pp. 121849-121849
Closed Access | Times Cited: 9
Designing food structure to slow down digestion in starch-rich products
Nicoletta Pellegrini, Elena Vittadini, Vincenzo Fogliano
Current Opinion in Food Science (2020) Vol. 32, pp. 50-57
Open Access | Times Cited: 61
Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations
Joanna Nadia, John E. Bronlund, R. Paul Singh, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 3, pp. 2660-2698
Closed Access | Times Cited: 54
Emerging and practical food innovations for achieving the Sustainable Development Goals (SDG) target 2.2
Azza Mensi, Chibuike C. Udenigwe
Trends in Food Science & Technology (2021) Vol. 111, pp. 783-789
Closed Access | Times Cited: 48
The nutritional quality of animal-alternative processed foods based on plant or microbial proteins and the role of the food matrix
Jenni Lappi, Pia Silventoinen, Saara Pentikäinen, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 144-154
Open Access | Times Cited: 35
Current and emerging trends in cereal snack bars: implications for new product development
Fatma Boukid, M.M. Klerks, Nicoletta Pellegrini, et al.
International Journal of Food Sciences and Nutrition (2022) Vol. 73, Iss. 5, pp. 610-629
Open Access | Times Cited: 30
Strategic choices for in vitro food digestion methodologies enabling food digestion design
Dorine Duijsens, Katharina Pälchen, J.M. Guevara-Zambrano, et al.
Trends in Food Science & Technology (2022) Vol. 126, pp. 61-72
Open Access | Times Cited: 29
How pulse electric field treatment affects anti-nutritional factors and plant protein digestibility: A concise review
Ankan Kheto, Sakshi Manikpuri, Ayan Sarkar, et al.
Food Bioscience (2024) Vol. 61, pp. 104849-104849
Closed Access | Times Cited: 6
Effect of process-induced common bean hardness on structural properties of in vivo generated boluses and consequences for in vitro starch digestion kinetics
Andrea Pallares Pallares, Bram Loosveldt, Solomon Karimi, et al.
British Journal Of Nutrition (2019) Vol. 122, Iss. 04, pp. 388-399
Open Access | Times Cited: 47
Effects of grain source and processing methods on the nutritional profile and digestibility of grain amaranth
Myriam M.-L. Grundy, D. Momanyi, Claire Holland, et al.
Journal of Functional Foods (2020) Vol. 72, pp. 104065-104065
Open Access | Times Cited: 44
Conducting research on diet–microbiome interactions: A review of current challenges, essential methodological principles, and recommendations for best practice in study design
Erin R. Shanahan, Jessica McMaster, Heidi M. Staudacher
Journal of Human Nutrition and Dietetics (2021) Vol. 34, Iss. 4, pp. 631-644
Open Access | Times Cited: 37
Enhanced secretion of satiety-promoting gut hormones in healthy humans after consumption of white bread enriched with cellular chickpea flour: A randomized crossover study
Balázs Bajka, Ana M. Pinto, Natalia Pérez‐Moral, et al.
American Journal of Clinical Nutrition (2022) Vol. 117, Iss. 3, pp. 477-489
Open Access | Times Cited: 26
Metabolic profile of procyanidin A2 by human intestinal microbiota and their antioxidant and hypolipidemic potential in HepG2 cells
Liwen He, Guangmei Yang, Tong-Yun Li, et al.
European Journal of Nutrition (2025) Vol. 64, Iss. 3
Closed Access
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread?
Fatma Boukid, Elena Vittadini, Federica Lusuardi, et al.
Journal of Functional Foods (2019) Vol. 59, pp. 110-118
Closed Access | Times Cited: 39
Varietal differences in the effect of rice ageing on starch digestion
Rezvan Azizi, Edoardo Capuano, Ali Nasirpour, et al.
Food Hydrocolloids (2019) Vol. 95, pp. 358-366
Closed Access | Times Cited: 38
Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations
Katharina Pälchen, Wender L.P. Bredie, Dorine Duijsens, et al.
Food Research International (2022) Vol. 157, pp. 111245-111245
Closed Access | Times Cited: 21
Evaluating the Nutritional Properties of Food: A Scoping Review
Pei Wang, Jiazhang Huang, Junmao Sun, et al.
Nutrients (2022) Vol. 14, Iss. 11, pp. 2352-2352
Open Access | Times Cited: 20
Effect of whole foods on the microbial production of tryptophan-derived aryl hydrocarbon receptor agonists in growing pigs
Zhan Huang, S. de Vries, Vincenzo Fogliano, et al.
Food Chemistry (2023) Vol. 416, pp. 135804-135804
Open Access | Times Cited: 12
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