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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:

Effect of thermal processing on the molecular, structural, and antioxidant characteristics of highland barley β-glucan
Yi-Peng Bai, Huiming Zhou, Ke-Rui Zhu, et al.
Carbohydrate Polymers (2021) Vol. 271, pp. 118416-118416
Closed Access | Times Cited: 59

Showing 1-25 of 59 citing articles:

The microstructure and gel properties of linseed oil and soy protein isolate based-oleogel constructed with highland barley β-glucan and its application in luncheon meat
Yanqing Ma, Fayin Ye, Jia Chen, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108666-108666
Closed Access | Times Cited: 47
Multi-scale structure, rheological and digestive properties of starch isolated from highland barley kernels subjected to different thermal treatments
Haoran Wang, Yang Li, Lijuan Wang, et al.
Food Hydrocolloids (2022) Vol. 129, pp. 107630-107630
Closed Access | Times Cited: 56
Structural diversity and physicochemical properties of polysaccharides isolated from pumpkin (Cucurbita moschata) by different methods
Xu Jiao, Fei Li, Jing Zhao, et al.
Food Research International (2022) Vol. 163, pp. 112157-112157
Closed Access | Times Cited: 46
Extraction and prebiotic potential of β-glucan from highland barley and its application in probiotic microcapsules
Cong Yuan, Ronghai Hu, He Li, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108520-108520
Closed Access | Times Cited: 27
Extracellular polymeric substances sustain photoreduction of Cr(VI) by Shewanella oneidensis-CdS biohybrid system
Siyu Zhang, Changhao Li, Changdong Ke, et al.
Water Research (2023) Vol. 243, pp. 120339-120339
Closed Access | Times Cited: 19
Effect of pearling on nutritional value of highland barley flour and processing characteristics of noodles
Qianna Zheng, Zheng Wang, Feiyang Xiong, et al.
Food Chemistry X (2023) Vol. 17, pp. 100596-100596
Open Access | Times Cited: 16
A systematic review of highland barley: Ingredients, health functions and applications
Yiming Lyu, Sen Ma, Jingke Liu, et al.
Grain & Oil Science and Technology (2021) Vol. 5, Iss. 1, pp. 35-43
Open Access | Times Cited: 38
Screening, optimization and characterization of exopolysaccharides produced by novel strains isolated from Moroccan raw donkey milk
Reda Derdak, Souraya Sakoui, Oana Lelia Pop, et al.
Food Chemistry X (2022) Vol. 14, pp. 100305-100305
Open Access | Times Cited: 26
Effects of composition, starch structural orders, and kernel structure on starch in vitro digestion of highland barley
Xiaoyu Chen, Ling Zhu, Hui Zhang, et al.
Carbohydrate Polymers (2022) Vol. 301, pp. 120274-120274
Closed Access | Times Cited: 22
Recent advances in oral delivery of bioactive molecules: Focus on prebiotic carbohydrates as vehicle matrices
Seid Reza Falsafi, Sneh Punia Bangar, Vandana Chaudhary, et al.
Carbohydrate Polymers (2022) Vol. 298, pp. 120074-120074
Closed Access | Times Cited: 21
Extraction and characterization of waxy and normal barley β-glucans and their effects on waxy and normal barley starch pasting and degradation properties and mash filtration rate
Qiao Li, Juan Liu, Huisheng Zhai, et al.
Carbohydrate Polymers (2022) Vol. 302, pp. 120405-120405
Open Access | Times Cited: 21
Structural Characterization and Antioxidant Activity of β-Glucans from Highland Barley Obtained with Ultrasonic–Microwave-Assisted Extraction
Lihua Chen, Chunfeng Cui, Zhiheng Wang, et al.
Molecules (2024) Vol. 29, Iss. 3, pp. 684-684
Open Access | Times Cited: 4
Comparing the Structural and Physicochemical Properties of Highland Barley β-Glucan from Different Sources: A Focus on Color
Yu Ping, Xuemin Kang, Pengfei Liu, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 316-316
Open Access
Effects of Ganoderma lucidum fermentation on the structure of Tartary buckwheat polysaccharide and its impact on gut microbiota composition
Rui Zhang, Shiping Zou, Qin Cen, et al.
International Journal of Biological Macromolecules (2025), pp. 140944-140944
Closed Access
Characterization of ultrasonicated and ozonated oat 1, 4-β-D-glucan
Prabhjot Kaur, Kamaljit Kaur, Jaspreet Kaur, et al.
Innovative Food Science & Emerging Technologies (2025) Vol. 102, pp. 103977-103977
Closed Access
Effect of thermal and non-thermal processing on fermentable oligo-di-monosaccharides and polyols (FODMAPs) content in millet, sorghum, soybean and sesame varieties
Docus Alowo, Solomon Olum, Ivan Muzira Mukisa, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
β-Glucan Extracted from Pichia kudriavzevii DPUL-51–6Y, Kluyveromyces marxianus DPUL-F15, and Saccharomyces cerevisiae DPUL-C6 Shows Ameliorating Effects on DSS-Induced Ulcerative Colitis on BALB/c Mice
Y. Zhu, Dashuai He, Xiaoxi Gao, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Integrative lipidomics and proteomics reveal the aging mechanisms of heat-treated oat flour during long-term storage
Rui Huo, Yuanyuan Zhang, Meili Zhang, et al.
Food Chemistry X (2025), pp. 102481-102481
Open Access
The structural integrity of endosperm/cotyledon cells and cell modification affect starch digestion properties
Jia-Sheng Wang, Chong Liu, Xueling Zheng, et al.
Food & Function (2023) Vol. 14, Iss. 15, pp. 6784-6801
Closed Access | Times Cited: 9
Removal of Aflatoxin B1 Using Alfalfa Leaves as an Adsorbent Material: A Comparison between Two In Vitro Experimental Models
María de Jesús Nava-Ramírez, Alma Vázquez‐Durán, Juan de Dios Figueroa‐Cárdenas, et al.
Toxins (2023) Vol. 15, Iss. 10, pp. 604-604
Open Access | Times Cited: 9
Pulsed Electric Field Treatment of Oat and Barley Flour: Influence on Enzymes, Non-starch Polysaccharides, Dough Rheological Properties, and Application in Flat Bread
Tomislava Grgić, Roman Bleha, Petra Smrčková, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 4303-4324
Open Access | Times Cited: 3
Structural changes and components’ interactions alter the digestion property of in-kernel starch from thermally processed Tibetan Qingke
Yi-Peng Bai, Huiming Zhou, Xiao-Na Guo, et al.
Food Research International (2022) Vol. 162, pp. 111950-111950
Closed Access | Times Cited: 15
Effect of oven roasting on major chemical components in cereals and its modulation on flour‐based products quality
Limin Li, Qingfa Wang, Chong Liu, et al.
Journal of Food Science (2023) Vol. 88, Iss. 7, pp. 2740-2757
Open Access | Times Cited: 8
Effects of milling on texture and in vitro starch digestibility of oat rice
Meng Shen, Kai Huang, Xiao Guan, et al.
Food Chemistry X (2023) Vol. 19, pp. 100783-100783
Open Access | Times Cited: 7
Extraction, isolation, structural characterization, and antioxidant activity of polysaccharides from elderberry fruit
Xinxin Wei, Junxiu Yao, Fangzhou Wang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 11
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