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:
Dietary fiber sources and human benefits: The case study of cereal and pseudocereals
María Ciudad‐Mulero, Virginia Fernández‐Ruiz, María Cruz Matallana González, et al.
Advances in food and nutrition research (2019), pp. 83-134
Closed Access | Times Cited: 121
María Ciudad‐Mulero, Virginia Fernández‐Ruiz, María Cruz Matallana González, et al.
Advances in food and nutrition research (2019), pp. 83-134
Closed Access | Times Cited: 121
Showing 1-25 of 121 citing articles:
Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health
Nirmala Prasadi V. P., Iris J. Joye
Nutrients (2020) Vol. 12, Iss. 10, pp. 3045-3045
Open Access | Times Cited: 257
Nirmala Prasadi V. P., Iris J. Joye
Nutrients (2020) Vol. 12, Iss. 10, pp. 3045-3045
Open Access | Times Cited: 257
A review on recent advances of plant mucilages and their applications in food industry: Extraction, functional properties and health benefits
Hülya Çakmak, Hulya Ilyasoglu Buyukkestelli, Ece Söğüt, et al.
Food Hydrocolloids for Health (2023) Vol. 3, pp. 100131-100131
Open Access | Times Cited: 40
Hülya Çakmak, Hulya Ilyasoglu Buyukkestelli, Ece Söğüt, et al.
Food Hydrocolloids for Health (2023) Vol. 3, pp. 100131-100131
Open Access | Times Cited: 40
Nutritional and functional perspectives of pseudocereals
Alisha Nandan, Pankaj Koirala, Abhishek Dutt Tripathi, et al.
Food Chemistry (2024) Vol. 448, pp. 139072-139072
Open Access | Times Cited: 12
Alisha Nandan, Pankaj Koirala, Abhishek Dutt Tripathi, et al.
Food Chemistry (2024) Vol. 448, pp. 139072-139072
Open Access | Times Cited: 12
Effects of microbial fermentation and microwave treatment on the composition, structural characteristics, and functional properties of modified okara dietary fiber
Derong Lin, Xiaomei Long, Yichen Huang, et al.
LWT (2020) Vol. 123, pp. 109059-109059
Closed Access | Times Cited: 105
Derong Lin, Xiaomei Long, Yichen Huang, et al.
LWT (2020) Vol. 123, pp. 109059-109059
Closed Access | Times Cited: 105
Application of chia (Salvia hispanica) mucilage as an ingredient replacer in foods
Jie Hong Chiang, Dayna Shu Min Ong, Felicia Siew Kay Ng, et al.
Trends in Food Science & Technology (2021) Vol. 115, pp. 105-116
Open Access | Times Cited: 73
Jie Hong Chiang, Dayna Shu Min Ong, Felicia Siew Kay Ng, et al.
Trends in Food Science & Technology (2021) Vol. 115, pp. 105-116
Open Access | Times Cited: 73
Characterization of insoluble dietary fiber from three food sources and their potential hypoglycemic and hypolipidemic effects
Xiao Yang, Juan Dai, Yan Zhong, et al.
Food & Function (2021) Vol. 12, Iss. 14, pp. 6576-6587
Closed Access | Times Cited: 62
Xiao Yang, Juan Dai, Yan Zhong, et al.
Food & Function (2021) Vol. 12, Iss. 14, pp. 6576-6587
Closed Access | Times Cited: 62
Guava (Psidium guajava L.) Fruit and Valorization of Industrialization By-Products
Jorge Eduardo Angulo López, Adriana C. Flores‐Gallegos, Cristián Torres‐León, et al.
Processes (2021) Vol. 9, Iss. 6, pp. 1075-1075
Open Access | Times Cited: 59
Jorge Eduardo Angulo López, Adriana C. Flores‐Gallegos, Cristián Torres‐León, et al.
Processes (2021) Vol. 9, Iss. 6, pp. 1075-1075
Open Access | Times Cited: 59
Comparative study on the structure, physicochemical, and functional properties of dietary fiber extracts from quinoa and wheat
Hong Chen, Min Xiong, Tingmei Bai, et al.
LWT (2021) Vol. 149, pp. 111816-111816
Closed Access | Times Cited: 56
Hong Chen, Min Xiong, Tingmei Bai, et al.
LWT (2021) Vol. 149, pp. 111816-111816
Closed Access | Times Cited: 56
Overview of the Composition of Whole Grains’ Phenolic Acids and Dietary Fibre and Their Effect on Chronic Non-Communicable Diseases
Jabir Khan, Muhammad Zahoor Khan, Yulin Ma, et al.
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 5, pp. 3042-3042
Open Access | Times Cited: 51
Jabir Khan, Muhammad Zahoor Khan, Yulin Ma, et al.
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 5, pp. 3042-3042
Open Access | Times Cited: 51
Advances in extraction, purification, structural characteristics and biological activities of hemicelluloses: A review
Yanan Gao, Mingkun Guo, Dandan Wang, et al.
International Journal of Biological Macromolecules (2022) Vol. 225, pp. 467-483
Closed Access | Times Cited: 47
Yanan Gao, Mingkun Guo, Dandan Wang, et al.
International Journal of Biological Macromolecules (2022) Vol. 225, pp. 467-483
Closed Access | Times Cited: 47
Wheat bran as potential source of dietary fiber: Prospects and challenges
Praveen Saini, Makdud Islam, Rahul Das, et al.
Journal of Food Composition and Analysis (2022) Vol. 116, pp. 105030-105030
Closed Access | Times Cited: 45
Praveen Saini, Makdud Islam, Rahul Das, et al.
Journal of Food Composition and Analysis (2022) Vol. 116, pp. 105030-105030
Closed Access | Times Cited: 45
Overview of nature, frequency and technological role of dietary fibre from cereals and pseudocereals from grain to bread
Aleksandra Torbica, Miloš Radosavljević, Miona Belović, et al.
Carbohydrate Polymers (2022) Vol. 290, pp. 119470-119470
Closed Access | Times Cited: 35
Aleksandra Torbica, Miloš Radosavljević, Miona Belović, et al.
Carbohydrate Polymers (2022) Vol. 290, pp. 119470-119470
Closed Access | Times Cited: 35
An Update Regarding the Bioactive Compound of Cereal By-Products: Health Benefits and Potential Applications
Anca Corina Fărcaş, Sonia Socaci, Silvia Amalia Nemeş, et al.
Nutrients (2022) Vol. 14, Iss. 17, pp. 3470-3470
Open Access | Times Cited: 35
Anca Corina Fărcaş, Sonia Socaci, Silvia Amalia Nemeş, et al.
Nutrients (2022) Vol. 14, Iss. 17, pp. 3470-3470
Open Access | Times Cited: 35
Anthocyanins in metabolites of purple corn
Taoyang Cai, Shangjie Ge‐Zhang, Mingbo Song
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 21
Taoyang Cai, Shangjie Ge‐Zhang, Mingbo Song
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 21
Experimental and computational approaches to optimizing the development of NFs reinforced polymer composite: A review of optimization strategies
Olajesu Favor Olanrewaju, Justus Uchenna Anaele, Sodiq Abiodun Kareem
Sustainable materials and technologies (2025), pp. e01259-e01259
Closed Access
Olajesu Favor Olanrewaju, Justus Uchenna Anaele, Sodiq Abiodun Kareem
Sustainable materials and technologies (2025), pp. e01259-e01259
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
Ebenezer Ola Falade, Kouadio Jean Eric‐Parfait Kouamé, Yunyun Zheng, et al.
Chemical Engineering and Processing - Process Intensification (2025), pp. 110178-110178
Closed Access
Effect of partial substitution of buckwheat on cooking characteristics, nutritional composition, and in vitro starch digestibility of extruded gluten-free rice noodles
Meixia Fu, Xuyang Sun, Di Wu, et al.
LWT (2020) Vol. 126, pp. 109332-109332
Closed Access | Times Cited: 67
Meixia Fu, Xuyang Sun, Di Wu, et al.
LWT (2020) Vol. 126, pp. 109332-109332
Closed Access | Times Cited: 67
Pseudocereals: a novel source of biologically active peptides
Diego Morales, Marta Miguel, Marta Garcés‐Rimón
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 9, pp. 1537-1544
Closed Access | Times Cited: 65
Diego Morales, Marta Miguel, Marta Garcés‐Rimón
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 9, pp. 1537-1544
Closed Access | Times Cited: 65
Chemical Composition, Nutritional Value, and Biological Evaluation of Tunisian Okra Pods (Abelmoschus esculentus L. Moench)
Mariem Haj Romdhane, Hassiba Chahdoura, Lillian Barros, et al.
Molecules (2020) Vol. 25, Iss. 20, pp. 4739-4739
Open Access | Times Cited: 54
Mariem Haj Romdhane, Hassiba Chahdoura, Lillian Barros, et al.
Molecules (2020) Vol. 25, Iss. 20, pp. 4739-4739
Open Access | Times Cited: 54
Cereal fiber: extrusion modifications for food industry
Michele Eliza Cortazzo Menis‐Henrique, Michele Scarton, Marcos Vinícius Fiorentini Piran, et al.
Current Opinion in Food Science (2020) Vol. 33, pp. 141-148
Closed Access | Times Cited: 50
Michele Eliza Cortazzo Menis‐Henrique, Michele Scarton, Marcos Vinícius Fiorentini Piran, et al.
Current Opinion in Food Science (2020) Vol. 33, pp. 141-148
Closed Access | Times Cited: 50
Dietary fibres and IBS: translating functional characteristics to clinical value in the era of personalised medicine
Daniel So, Peter R. Gibson, Jane G. Muir, et al.
Gut (2021) Vol. 70, Iss. 12, pp. 2383-2394
Closed Access | Times Cited: 45
Daniel So, Peter R. Gibson, Jane G. Muir, et al.
Gut (2021) Vol. 70, Iss. 12, pp. 2383-2394
Closed Access | Times Cited: 45
Incorporation of soluble dietary fiber in comminuted meat products: Special emphasis on changes in textural properties
Kaiser Younis, Owais Yousuf, Ovais Shafiq Qadri, et al.
Bioactive Carbohydrates and Dietary Fibre (2021) Vol. 27, pp. 100288-100288
Closed Access | Times Cited: 44
Kaiser Younis, Owais Yousuf, Ovais Shafiq Qadri, et al.
Bioactive Carbohydrates and Dietary Fibre (2021) Vol. 27, pp. 100288-100288
Closed Access | Times Cited: 44
The difference among structure, physicochemical and functional properties of dietary fiber extracted from triticale and hull-less barley
Min Xiong, Siyuan Zheng, Tingmei Bai, et al.
LWT (2021) Vol. 154, pp. 112771-112771
Open Access | Times Cited: 41
Min Xiong, Siyuan Zheng, Tingmei Bai, et al.
LWT (2021) Vol. 154, pp. 112771-112771
Open Access | Times Cited: 41
In vitro fermentation of fructooligosaccharide and galactooligosaccharide and their effects on gut microbiota and SCFAs in infants
Di Yao, Mengna Wu, Ying Dong, et al.
Journal of Functional Foods (2022) Vol. 99, pp. 105329-105329
Closed Access | Times Cited: 30
Di Yao, Mengna Wu, Ying Dong, et al.
Journal of Functional Foods (2022) Vol. 99, pp. 105329-105329
Closed Access | Times Cited: 30
Comparative evaluation of pseudocereal peptides: A review of their nutritional contribution
Muhammad Usman, Prasanna J. Patil, Arshad Mehmood, et al.
Trends in Food Science & Technology (2022) Vol. 122, pp. 287-313
Closed Access | Times Cited: 29
Muhammad Usman, Prasanna J. Patil, Arshad Mehmood, et al.
Trends in Food Science & Technology (2022) Vol. 122, pp. 287-313
Closed Access | Times Cited: 29
