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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:

Impact of food processing on rye product properties and their in vitro digestion
Daniel Johansson, José L. Vázquez-Gutiérrez, Rikard Landberg, et al.
European Journal of Nutrition (2017) Vol. 57, Iss. 4, pp. 1651-1666
Open Access | Times Cited: 32

Showing 1-25 of 32 citing articles:

Simulating human digestion: developing our knowledge to create healthier and more sustainable foods
Alan R. Mackie, Ana-Isabel Mulet-Cabero, Amelia Torcello‐Gómez
Food & Function (2020) Vol. 11, Iss. 11, pp. 9397-9431
Open Access | Times Cited: 137
Rye and health - Where do we stand and where do we go?
Karin Jönsson, Roger Andersson, Knud Erik Bach Knudsen, et al.
Trends in Food Science & Technology (2018) Vol. 79, pp. 78-87
Open Access | Times Cited: 79
The mechanisms of various hydrocolloids regulating the quality and starch digestibility of whole rye bread
Yexun Weng, Yueyue Yang, Zhengyu Jin, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2676-2688
Closed Access | Times Cited: 7
Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential
Zühal Alkay, Fereshteh Falah, Hasan Cankurt, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1732-1732
Open Access | Times Cited: 6
Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update
Juan Fernández‐Peláez, Candela Paesani, Manuel Gómez
Agronomy (2020) Vol. 10, Iss. 12, pp. 1962-1962
Open Access | Times Cited: 49
Biomarkers of cereal food intake
Rikard Landberg, Kati Hanhineva, Kieran Tuohy, et al.
Genes & Nutrition (2019) Vol. 14, Iss. 1
Open Access | Times Cited: 47
Rye: A wonder crop with industrially important macromolecules and health benefits
Pinderpal Kaur, Kawaljit Singh Sandhu, Sukhvinder Singh Purewal, et al.
Food Research International (2021) Vol. 150, pp. 110769-110769
Closed Access | Times Cited: 38
Nutritional benefits of sourdoughs: A systematic review
Léa Ribet, Robin Dessalles, Corinne Lesens, et al.
Advances in Nutrition (2022) Vol. 14, Iss. 1, pp. 22-29
Open Access | Times Cited: 23
Basic helix-loop-helix (bHLH) gene family in rye (Secale cereale L.): genome-wide identification, phylogeny, evolutionary expansion and expression analyses
Xingyu Chen, Caimei Yao, Jiahao Liu, et al.
BMC Genomics (2024) Vol. 25, Iss. 1
Open Access | Times Cited: 4
Microstructure and viscosity of in vitro-digested rye and wheat food products
Lü Jing, Henrik Hansson, Daniel Johansson, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 109990-109990
Open Access | Times Cited: 4
Processing Has Differential Effects on Microbiota-Accessible Carbohydrates in Whole Grains during In Vitro Fermentation
Caroline Smith, Mallory J. Van Haute, Devin J. Rose
Applied and Environmental Microbiology (2020) Vol. 86, Iss. 21
Open Access | Times Cited: 32
Impact of sourdough fermentation on appetite and postprandial metabolic responses – a randomised cross-over trial with whole grain rye crispbread
Galia Zamaratskaia, Daniel Johansson, Matheus Antunes Junqueira, et al.
British Journal Of Nutrition (2017) Vol. 118, Iss. 9, pp. 686-697
Open Access | Times Cited: 25
In vitro digestion of bread: How is it influenced by the bolus characteristics?
Jing Gao, Suyun Lin, Xiaoxuan Jin, et al.
Journal of Texture Studies (2019) Vol. 50, Iss. 3, pp. 257-268
Closed Access | Times Cited: 25
Oral impairments decrease the nutrient bioaccessibility of bread in the elderly
Susana Ribes, Mélany Genot, Laurent Aubry, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108202-108202
Open Access | Times Cited: 11
Eulerian-Lagrangian finite element modelling of food flow-fracture in the stomach to engineer digestion
Christos Skamniotis, Cathrina H. Edwards, Serafim Bakalis, et al.
Innovative Food Science & Emerging Technologies (2020) Vol. 66, pp. 102510-102510
Closed Access | Times Cited: 18
Impact of a Fermented High-Fiber Rye Diet on Helicobacter pylori and Cardio-Metabolic Risk Factors: A Randomized Controlled Trial Among Helicobacter pylori-Positive Chinese Adults
Kun Xue, Yuwei Liu, K Iversen, et al.
Frontiers in Nutrition (2021) Vol. 7
Open Access | Times Cited: 15
The effect of structure and texture on the breakdown pattern during mastication and impacts on in vitro starch digestibility of high fibre rye extrudates
Syed Ariful Alam, Saara Pentikäinen, Johanna Närväinen, et al.
Food & Function (2019) Vol. 10, Iss. 4, pp. 1958-1973
Closed Access | Times Cited: 16
Use of the β-Glucan-Producing Lactic Acid Bacteria Strains Levilactobacillus brevis and Pediococcus claussenii for Sourdough Fermentation—Chemical Characterization and Chemopreventive Potential of In Situ-Enriched Wheat and Rye Sourdoughs and Breads
Wiebke Schlörmann, Julia A. Bockwoldt, Sabine M. Hübner, et al.
Nutrients (2022) Vol. 14, Iss. 7, pp. 1510-1510
Open Access | Times Cited: 9
Kernel structure in breads reduces in vitro starch digestion rate and estimated glycaemic potency only at high grain inclusion rates
Akila SRV, Suman Mishra, Allan Hardacre, et al.
Food Structure (2019) Vol. 21, pp. 100109-100109
Open Access | Times Cited: 12
Evolutions of rheology, microstructure and digestibility of parboiled rice during simulated semi-dynamic gastrointestinal digestion
Shahid Iqbal, Ping Zhang, Peng Wu, et al.
LWT (2021) Vol. 148, pp. 111700-111700
Closed Access | Times Cited: 11
The contribution of cell wall integrity to gastric emptying and in vitro starch digestibility and fermentation performance of highland barley foods
Lu Chun, Zixuan Zhao, Guobao Huang, et al.
Food Research International (2023) Vol. 169, pp. 112912-112912
Closed Access | Times Cited: 4
Investigate the Effects of Processed Oats and Pinto Beans on the Composition of Human Gut Microbiome: An In Vitro Study
Yongjia Gong, Liping Zhao, Mukund V. Karwe, et al.
Bioactive Carbohydrates and Dietary Fibre (2024) Vol. 32, pp. 100434-100434
Closed Access | Times Cited: 1
Multiscale structure barrier of whole grains and its transformation during heating as starch digestibility controllers in digestive tract: A review
Xiaoyu Chen, Ling Zhu, Hui Zhang, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110606-110606
Closed Access | Times Cited: 1
Resistant Starch in Wheat‐, Barley‐, Rye‐, and Oat‐Based Foods: A Review
Si Nhat Nguyen, Pamela Drawbridge, Trust Beta
Starch - Stärke (2021) Vol. 75, Iss. 9-10
Closed Access | Times Cited: 7
Transferring theoretical principles into practical applications: Cereals, pseudocereals, and their applications in breadmaking and other agri-food
Dubravka Novotni, Tamer H. Gamel, Cynthia Helou, et al.
Elsevier eBooks (2023), pp. 399-431
Closed Access | Times Cited: 2
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