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:

Extraction and characterisation of arabinoxylan from brewers spent grain and investigation of microbiome modulation potential
Kieran M. Lynch, Conall Strain, Crystal N. Johnson, et al.
European Journal of Nutrition (2021) Vol. 60, Iss. 8, pp. 4393-4411
Open Access | Times Cited: 46

Showing 1-25 of 46 citing articles:

Arabinoxylans as Functional Food Ingredients: A Review
Emanuele Zannini, Ángela Bravo Núñez, Aylin W. Sahin, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 1026-1026
Open Access | Times Cited: 94
Feed your microbes to deal with stress: a psychobiotic diet impacts microbial stability and perceived stress in a healthy adult population
Kirsten Berding, Thomaz F. S. Bastiaanssen, Gerard M. Moloney, et al.
Molecular Psychiatry (2022) Vol. 28, Iss. 2, pp. 601-610
Open Access | Times Cited: 89
The Potential of Brewer’s Spent Grain in the Circular Bioeconomy: State of the Art and Future Perspectives
Anđela Zeko-Pivač, Marina Tišma, Polona Žnidaršič–Plazl, et al.
Frontiers in Bioengineering and Biotechnology (2022) Vol. 10
Open Access | Times Cited: 75
Brewers’ Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges
Laura Nyhan, Aylin W. Sahin, Harold H. Schmitz, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 28, pp. 10543-10564
Open Access | Times Cited: 42
Arabinoxylans: A review on protocols for their recovery, functionalities and roles in food formulations
Fernanda Jimena Hernández-Pinto, Juan Daniel Miranda-Medina, Abril Natera-Maldonado, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129309-129309
Closed Access | Times Cited: 26
Sustainable plant-based ingredients as wheat flour substitutes in bread making
Yaqin Wang, Ching Jian
npj Science of Food (2022) Vol. 6, Iss. 1
Open Access | Times Cited: 57
Beer and Microbiota: Pathways for a Positive and Healthy Interaction
Corina‐Aurelia Zugravu, Cosmin Medar, Loredana Sabina Cornelia Manolescu, et al.
Nutrients (2023) Vol. 15, Iss. 4, pp. 844-844
Open Access | Times Cited: 24
Xylooligosaccharides from lignocellulosic biomass and their applications as nutraceuticals: a review on their production, purification, and characterization
Ravindra Kumar, Geir Næss, Mette Sørensen
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 7765-7775
Open Access | Times Cited: 8
Production of an Extract with β-1,4-Xylanase Activity by Fusarium oxysporum f. sp. melonis on a Sonicated Brewer’s Spent Grain Substrate
Irma A. Arreola-Cruz, Rosalba Troncoso‐Rojas, Francisco Vásquez-Lara, et al.
Fermentation (2025) Vol. 11, Iss. 1, pp. 42-42
Open Access | Times Cited: 1
Brewer's spent grain: Unveiling innovative applications in the food and packaging industry
Pramod Aradwad, Sharvari Raut, Ahmed Abdelfattah, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 3
Open Access | Times Cited: 1
Efficiency of Resistant Starch and Dextrins as Prebiotics: A Review of the Existing Evidence and Clinical Trials
M Włodarczyk, Katarzyna Śliżewska
Nutrients (2021) Vol. 13, Iss. 11, pp. 3808-3808
Open Access | Times Cited: 41
Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain
Antonietta Baiano, Barbara la Gatta, Mariacinzia Rutigliano, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 834-834
Open Access | Times Cited: 19
Comprehensive review of barley dietary fibers with Emphasis on arabinoxylans
Fatma Boukid
Bioactive Carbohydrates and Dietary Fibre (2024) Vol. 31, pp. 100410-100410
Closed Access | Times Cited: 6
Subcritical water treatment to modify insoluble dietary fibers from brewer’s spent grain for improved functionality and gut fermentability
Xueqian Su, Qing Jin, Yixiang Xu, et al.
Food Chemistry (2023) Vol. 435, pp. 137654-137654
Open Access | Times Cited: 12
A water-soluble arabinoxylan from Chinese liquor distillers' grains: Structural characterization and anti-colitic properties
Hao Cui, Xia Li, Jiayi Que, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 131186-131186
Closed Access | Times Cited: 4
Valorisation of Brewer’s Spent Grain: Lignocellulosic Fractionation and its Potential for Polymer and Composite Material Applications
Sacha Pérocheau Arnaud
Chemistry Africa (2024) Vol. 7, Iss. 6, pp. 2989-3010
Open Access | Times Cited: 4
Cereal-Derived Water-Unextractable Arabinoxylans: Structure Feature, Effects on Baking Products and Human Health
Manchun Huang, Juan Bai, Daniele Giuseppe Buccato, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2369-2369
Open Access | Times Cited: 4
In vitro digestibility of bioprocessed Brewer’s spent yeast: Demonstrating protein quality and gut microbiome modulation potential
Alice Jaeger, Laura Nyhan, Aylin W. Sahin, et al.
Food Research International (2025) Vol. 202, pp. 115732-115732
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
Barley fermentation on nutritional constituents: structural changes and structure–function correlations
Yufeng He, Tao Liu, Danaè S. Larsen, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-15
Closed Access
Regulation of Sugar Metabolism During Fermentation of Brewers' Spent Grain by Leuconostoc pseudomesenteroidesDSM20193
Prabin Koirala, Maina Ndegwa, Mojzita Dominik, et al.
Microbial Biotechnology (2025) Vol. 18, Iss. 4
Open Access
Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro
Prabin Koirala, Alice Costantini, Ndegwa Henry Maina, et al.
Fermentation (2022) Vol. 8, Iss. 10, pp. 487-487
Open Access | Times Cited: 17
Postprandial Glycemic and Insulinemic Response by a Brewer’s Spent Grain Extract-Based Food Supplement in Subjects with Slightly Impaired Glucose Tolerance: A Monocentric, Randomized, Cross-Over, Double-Blind, Placebo-Controlled Clinical Trial
Hammad Ullah, Cristina Esposito, Roberto Piccinocchi, et al.
Nutrients (2022) Vol. 14, Iss. 19, pp. 3916-3916
Open Access | Times Cited: 16
Impact of different fibre ingredients on a low-FODMAP biscuit model system
Aylin W. Sahin, Jonas J. Atzler, Emily Crofton, et al.
Food & Function (2023) Vol. 14, Iss. 15, pp. 7082-7095
Open Access | Times Cited: 9
Integrated Metabolomics and Metagenomics Unveiled Biomarkers of Antioxidant Potential in Fermented Brewer’s Grains
Hammad Qamar, Yuanfei Li, Rong He, et al.
Antioxidants (2024) Vol. 13, Iss. 7, pp. 872-872
Open Access | Times Cited: 3
Page 1 - Next Page

Scroll to top