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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:

Physicochemical characterization of five types of citrus dietary fibers
Lei Wang, Honggao Xu, Fang Yuan, et al.
Biocatalysis and Agricultural Biotechnology (2015) Vol. 4, Iss. 2, pp. 250-258
Closed Access | Times Cited: 107

Showing 1-25 of 107 citing articles:

Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber
María Artiga-Artigas, Alejandra Acevedo-Fani, Olga Martín‐Belloso
Food Control (2017) Vol. 76, pp. 1-12
Closed Access | Times Cited: 198
Dietary Fibers from Fruits and Vegetables and Their Health Benefits via Modulation of Gut Microbiota
Jiefen Cui, Yunhe Lian, Chengying Zhao, et al.
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 5, pp. 1514-1532
Open Access | Times Cited: 184
Microwave assisted extraction with three modifications on structural and functional properties of soluble dietary fibers from grapefruit peel
Jiapan Gan, Ziyan Huang, Qiang Yu, et al.
Food Hydrocolloids (2019) Vol. 101, pp. 105549-105549
Closed Access | Times Cited: 176
Emerging trends in biomass-derived porous carbon materials for hydrogen storage
Setareh Elyasi, Shalakha Saha, Nishar Hameed, et al.
International Journal of Hydrogen Energy (2024) Vol. 62, pp. 272-306
Open Access | Times Cited: 16
Modification of insoluble dietary fibers from bamboo shoot shell: Structural characterization and functional properties
Xianliang Luo, Qi Wang, Dongya Fang, et al.
International Journal of Biological Macromolecules (2018) Vol. 120, pp. 1461-1467
Closed Access | Times Cited: 149
Coffee parchment as a new dietary fiber ingredient: Functional and physiological characterization
Vanesa Benítez, Miguel Rebollo‐Hernanz, Sara Hernanz, et al.
Food Research International (2019) Vol. 122, pp. 105-113
Closed Access | Times Cited: 136
Fiber from fruit pomace: A review of applications in cereal-based products
Amparo Quiles, Grant M. Campbell, Susanne Struck, et al.
Food Reviews International (2016) Vol. 34, Iss. 2, pp. 162-181
Open Access | Times Cited: 106
Tropical fruit by-products water extracts as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties
Marcela Albuquerque Cavalcanti de Albuquerque, Romina Levit, Carolina Beres, et al.
Journal of Functional Foods (2018) Vol. 52, pp. 724-733
Open Access | Times Cited: 101
Chemical composition, structural and functional properties of soluble dietary fiber obtained from coffee peel using different extraction methods
Wenjiang Dong, Dandan Wang, Rongsuo Hu, et al.
Food Research International (2020) Vol. 136, pp. 109497-109497
Closed Access | Times Cited: 99
Sweet and bitter oranges: An updated comparative review of their bioactives, nutrition, food quality, therapeutic merits and biowaste valorization practices
Mohamed A. Farag, Bishoy Abib, Laila Ayad, et al.
Food Chemistry (2020) Vol. 331, pp. 127306-127306
Closed Access | Times Cited: 76
Modification of insoluble dietary fiber from ginger residue through enzymatic treatments to improve its bioactive properties
Chaofan Wang, Rongzhen Song, Siqing Wei, et al.
LWT (2020) Vol. 125, pp. 109220-109220
Closed Access | Times Cited: 71
Physicochemical and functional properties of dietary fiber from pummelo (Citrus grandis L. Osbeck) and grapefruit (Citrus paradisi Mcfad) cultivars
Mei Deng, Yaosheng Lin, Lihong Dong, et al.
Food Bioscience (2021) Vol. 40, pp. 100890-100890
Closed Access | Times Cited: 56
Chemical composition, structural and functional properties of insoluble dietary fiber obtained from the Shatian pomelo peel sponge layer using different modification methods
Jiaqi Sang, Lu Li, Jing Wen, et al.
LWT (2022) Vol. 165, pp. 113737-113737
Open Access | Times Cited: 55
Characterization of soluble dietary fiber from citrus peels (Citrus unshiu), and its antioxidant capacity and beneficial regulating effect on gut microbiota
Qing Gu, Xin Gao, Qingqing Zhou, et al.
International Journal of Biological Macromolecules (2023) Vol. 246, pp. 125715-125715
Closed Access | Times Cited: 27
Pulsed electric field technology as a promising pre-treatment for enhancing orange agro-industrial waste biorefinery
Ramon Bocker, Eric Keven Silva
RSC Advances (2024) Vol. 14, Iss. 3, pp. 2116-2133
Open Access | Times Cited: 14
Correlations between hydrochar properties and chemical constitution of orange peel waste during hydrothermal carbonization
Kangxin Xiao, Huan Liu, Yang Li, et al.
Bioresource Technology (2018) Vol. 265, pp. 432-436
Closed Access | Times Cited: 83
Structure, physicochemical and bioactive properties of dietary fibers from Akebia trifoliata (Thunb.) Koidz. seeds using ultrasonication/shear emulsifying/microwave-assisted enzymatic extraction
Yongli Jiang, Haoyong Yin, Yuanrong Zheng, et al.
Food Research International (2020) Vol. 136, pp. 109348-109348
Closed Access | Times Cited: 58
Citrus processing by-products: an overlooked repository of bioactive compounds
Samandeep Kaur, Parmjit S. Panesar, Harish Kumar Chopra
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 1, pp. 67-86
Closed Access | Times Cited: 53
Effect of chemical and enzymatic modifications on the structural and physicochemical properties of dietary fiber from purple turnip (Brassica rapa L.)
Rui Ma, Jianan Chen, Xuejie Zhou, et al.
LWT (2021) Vol. 145, pp. 111313-111313
Closed Access | Times Cited: 48
Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace
Valeria Imeneo, Rosa Romeo, Antonio Gattuso, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2460-2460
Open Access | Times Cited: 47
Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products
Gema Nieto, Juana Fernández‐López, José Ángel Pérez‐Álvarez, et al.
Plants (2021) Vol. 10, Iss. 6, pp. 1069-1069
Open Access | Times Cited: 45
Modification of wheat bran insoluble and soluble dietary fibers with snail enzyme
Liu Xin, Keke Suo, Pei Wang, et al.
Food Science and Human Wellness (2021) Vol. 10, Iss. 3, pp. 356-361
Open Access | Times Cited: 43
Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties
Ieva Jurevičiūtė, Milda Keršienė, Loreta Bašinskienė, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 716-716
Open Access | Times Cited: 37
Comparison the Structural, Physicochemical, and Prebiotic Properties of Litchi Pomace Dietary Fibers before and after Modification
Yina Li, Yuanshan Yu, Jijun Wu, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 248-248
Open Access | Times Cited: 33
Underutilized citrus species: An insight of their nutraceutical potential and importance for the development of functional food
Vikas Kumar, Ramandeep Kaur, Poonam Aggarwal, et al.
Scientia Horticulturae (2022) Vol. 296, pp. 110909-110909
Closed Access | Times Cited: 29
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