Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Science and Technology of Fibers in Food Systems
Jorge Welti‐Chanes, Sergio O. Serna‐Saldívar, Osvaldo H. Campanella, et al.
Food engineering series (2020)
Closed Access | Times Cited: 53

Showing 1-25 of 53 citing articles:

Nutritional values, beneficial effects, and food applications of broccoli (Brassica oleracea var. italica Plenck)
Hang Li, Yu Xia, Hongyan Liu, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 288-308
Closed Access | Times Cited: 102
Carbohydrate Analysis
Kerry C. Huber, James N. BeMiller
Food science text series (2024), pp. 303-329
Closed Access | Times Cited: 53
Solid-state fermentation for enhancing the nutraceutical content of agrifood by-products: Recent advances and its industrial feasibility
Luis O. Cano y Postigo, Daniel A. Jacobo‐Velázquez, Daniel Guajardo‐Flores, et al.
Food Bioscience (2021) Vol. 41, pp. 100926-100926
Closed Access | Times Cited: 73
The replacement of cereals by legumes in extruded snack foods: Science, technology and challenges
Ayten A. Tas, Asrar Shah
Trends in Food Science & Technology (2021) Vol. 116, pp. 701-711
Closed Access | Times Cited: 59
Probiotics, prebiotics, and synbiotics added to dairy products: Uses and applications to manage type 2 diabetes
Andrea Zepeda-Hernández, Luis Eduardo García-Amezquita, Teresa Requena, et al.
Food Research International (2021) Vol. 142, pp. 110208-110208
Open Access | Times Cited: 57
Dietary Fiber and Prebiotic Compounds in Fruits and Vegetables Food Waste
Corina Silvia Pop, Ramona Suharoschi, Oana Lelia Pop
Sustainability (2021) Vol. 13, Iss. 13, pp. 7219-7219
Open Access | Times Cited: 53
Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends
Andrea Hoehnel, Emanuele Zannini, Elke K. Arendt
Trends in Food Science & Technology (2022) Vol. 128, pp. 238-252
Open Access | Times Cited: 41
Preparation, characteristics, and soil-biodegradable analysis of corn starch/nanofibrillated cellulose (CS/NFC) and corn starch/nanofibrillated lignocellulose (CS/NFLC) films
Elham Malekzadeh, Aliasghar Tatari, Mohammadreza Dehghani Firouzabadi
Carbohydrate Polymers (2023) Vol. 309, pp. 120699-120699
Closed Access | Times Cited: 30
Millets as smart future food with essential phytonutrients for promoting health
Seerat Saleem, Naveed Ul Mushtaq, Wasifa Hafiz Shah, et al.
Journal of Food Composition and Analysis (2023) Vol. 124, pp. 105669-105669
Closed Access | Times Cited: 28
Interaction between Dietary Fibre and Bioactive Compounds in Plant By-Products: Impact on Bioaccessibility and Bioavailability
Vanesa Núñez-Gómez, Rocío González‐Barrio, María Jesús Periago
Antioxidants (2023) Vol. 12, Iss. 4, pp. 976-976
Open Access | Times Cited: 20
Extracción de fibra dietaria de cáscara de naranja mediante microondas y método convencional: Propiedades macromoleculares y funcionales
Roberto Domı́nguez, Luz Araceli Ochoa‐Martínez, Juliana Morales‐Castro, et al.
TECNOCIENCIA CHIHUAHUA (2025) Vol. 18, Iss. 4, pp. e1686-e1686
Open Access
Unraveling the nutritional potential of millet by-products through extraction of high value compounds for the development of novel food products
Ravinderjit Kaur, Neha Goyal, Gaurav Panesar, et al.
Food Chemistry (2025) Vol. 472, pp. 142983-142983
Closed Access
RSM-Based Process Intensification for Arabinoxylan and Beta-Glucan Extraction from Brewer's Spent Grain Using Ultrasound and Microwave-Assisted Technologies
Ebenezer Ola Falade, Kouadio Jean Eric‐Parfait Kouamé, Yunyun Zheng, et al.
Chemical Engineering and Processing - Process Intensification (2025), pp. 110178-110178
Closed Access
Use of a Novel Passive E-Nose to Monitor Fermentable Prebiotic Fiber Consumption
Lawrence R. Kosinski, Phillip A. Engen, Barbara Swanson, et al.
Sensors (2025) Vol. 25, Iss. 3, pp. 797-797
Open Access
Innovative technologies for the production of food ingredients with prebiotic potential: Modifications, applications, and validation methods
Alejandra Hurtado‐Romero, Mariano Del Toro-Barbosa, Luis Eduardo García-Amezquita, et al.
Trends in Food Science & Technology (2020) Vol. 104, pp. 117-131
Closed Access | Times Cited: 52
Fluidized bed drying of blackberry wastes: Drying kinetics, particle characterization and nutritional value of the obtained granular solids
Agustina Sozzi, Mariana T. Zambon, Germán Mazza, et al.
Powder Technology (2021) Vol. 385, pp. 37-49
Closed Access | Times Cited: 42
Investigating next-generation edible packaging: Protein-based films and coatings for delivering active compounds
Myat Noe Khin, Shabbir Ahammed, Md. Murtuza Kamal, et al.
Food Hydrocolloids for Health (2024) Vol. 6, pp. 100182-100182
Open Access | Times Cited: 4
Dietary fiber in plant cell walls—the healthy carbohydrates
Yi An, Weitai Lu, Wenze Li, et al.
Food Quality and Safety (2022) Vol. 6
Open Access | Times Cited: 24
Dietary fiber modification: structure, physicochemical properties, bioactivities, and application—a review
Wei Tang, Xinyi Lin, Noman Walayat, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 22, pp. 7895-7915
Closed Access | Times Cited: 11
Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil‐in‐water emulsions
Libia Lizeth Garzón Ospina, Cristina Coronas‐Lozano, Pedro J. García‐Moreno, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 9, pp. 5541-5552
Closed Access | Times Cited: 3
Aqueous enzymatic extraction: A green, environmentally friendly and sustainable oil extraction technology
Yuhang Gao, Zhansheng Ding, Yuanfa Liu, et al.
Trends in Food Science & Technology (2023) Vol. 144, pp. 104315-104315
Closed Access | Times Cited: 10
Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds
Gita Addelia Nevara, Kharidah Muhammad, Norhasnida Zawawi, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 754-754
Open Access | Times Cited: 22
Preparation and characterization of konjac glucomannan (KGM) and deacetylated KGM (Da‐KGM) obtained by sonication
Shuxin Ye, Jingsong Zhu, Bakht Ramin Shah, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 102, Iss. 10, pp. 4333-4344
Closed Access | Times Cited: 15
Edible seeds pioneered in preparing modern age bakery food products: recent challenges and applications
Shubhi Singh, Smriti Gaur
Food Chemistry Advances (2024) Vol. 4, pp. 100684-100684
Open Access | Times Cited: 2
Process Modeling and Convective Drying Optimization of Raspberry Pomace as a Fiber-Rich Functional Ingredient: Effect on Techno-Functional and Bioactive Properties
José P. Tejeda-Miramontes, Brenda C. Espinoza-Paredes, Ana Zatarain-Palffy, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3597-3597
Open Access | Times Cited: 2
Page 1 - Next Page

Scroll to top