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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:

Designing food structure to slow down digestion in starch-rich products
Nicoletta Pellegrini, Elena Vittadini, Vincenzo Fogliano
Current Opinion in Food Science (2020) Vol. 32, pp. 50-57
Open Access | Times Cited: 61

Showing 1-25 of 61 citing articles:

Physical barrier effects of dietary fibers on lowering starch digestibility
Hui Zhang, Shuguang Sun, Lianzhong Ai
Current Opinion in Food Science (2022) Vol. 48, pp. 100940-100940
Closed Access | Times Cited: 44
Rational food design and food microstructure
José Miguel Aguilera
Trends in Food Science & Technology (2022) Vol. 122, pp. 256-264
Closed Access | Times Cited: 38
Starch-guar gum-ferulic acid molecular interactions alter the ordered structure and ultimate retrogradation properties and in vitro digestibility of chestnut starch under extrusion treatment
Zhipeng Qiu, Ling Chen, Chenlu Rao, et al.
Food Chemistry (2023) Vol. 416, pp. 135803-135803
Closed Access | Times Cited: 30
Global nutritional challenges of reformulated food: A review
Helen Onyeaka, Ogueri Nwaiwu, KeChrist Obileke, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 6, pp. 2483-2499
Open Access | Times Cited: 28
The influence of short-range molecular order in gelatinized starch on the formation of starch-lauric acid complexes
Chen Chao, Shiqing Huang, Jinglin Yu, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129526-129526
Closed Access | Times Cited: 11
A Review on Healthier Bread Making: Focusing on the Underlying Mechanisms for Decreasing Glycemic Index
Enes Mustafa Ucar, Mevlüde Kızıl
Food Reviews International (2025), pp. 1-40
Closed Access | Times Cited: 1
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?
Mia Marchini, Eleonora Carini, Nicolò Cataldi, et al.
LWT (2020) Vol. 136, pp. 110299-110299
Open Access | Times Cited: 65
Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations
Joanna Nadia, John E. Bronlund, R. Paul Singh, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 3, pp. 2660-2698
Closed Access | Times Cited: 54
Polyphenolic inhibition of enterocytic starch digestion enzymes and glucose transporters for managing type 2 diabetes may be reduced in food systems
Emmanuel Ayua, Smith G. Nkhata, Sydney Namaumbo, et al.
Heliyon (2021) Vol. 7, Iss. 2, pp. e06245-e06245
Open Access | Times Cited: 51
Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient
Mariasole Cervini, Antonello Frustace, Guillermo Duserm Garrido, et al.
Heliyon (2021) Vol. 7, Iss. 3, pp. e06562-e06562
Open Access | Times Cited: 43
Microbial short-chain fatty acids: a bridge between dietary fibers and poultry gut health — A review
Qasim Ali, Sen Ma, Shaokai La, et al.
Animal Bioscience (2022) Vol. 35, Iss. 10, pp. 1461-1478
Open Access | Times Cited: 36
Designing food for the elderly: the critical impact of food structure
Sonia Calligaris, Martina Moretton, Sofia Melchior, et al.
Food & Function (2022) Vol. 13, Iss. 12, pp. 6467-6483
Open Access | Times Cited: 31
Strategic choices for in vitro food digestion methodologies enabling food digestion design
Dorine Duijsens, Katharina Pälchen, J.M. Guevara-Zambrano, et al.
Trends in Food Science & Technology (2022) Vol. 126, pp. 61-72
Open Access | Times Cited: 29
Microwave heating in rice and its influence on quality and techno-functional parameters of rice compositional components
Deepak Kumar Verma, Soubhagya Tripathy, Prem Prakash Srivastav
Journal of Food Composition and Analysis (2024) Vol. 128, pp. 106030-106030
Closed 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
Current Trends of Food Analysis, Safety, and Packaging
Bindu Modi, Hari Timilsina, Sobika Bhandari, et al.
International Journal of Food Science (2021) Vol. 2021, pp. 1-20
Open Access | Times Cited: 35
Macromolecular, thermal, and nonthermal technologies for reduction of glycemic index in food-A review
G. Jeevarathinam, Seema Ramniwas, Punit Singh, et al.
Food Chemistry (2024) Vol. 445, pp. 138742-138742
Closed Access | Times Cited: 5
Monitoring the effect of cell wall integrity in modulating the starch digestibility of durum wheat during different steps of bread making
Marianna Tagliasco, Maria Tecuanhuey, Reynard Reynard, et al.
Food Chemistry (2022) Vol. 396, pp. 133678-133678
Closed Access | Times Cited: 20
Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers
Claudia Di Rosa, Elisa De Arcangelis, Virginia Vitelli, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 319-319
Open Access | Times Cited: 11
Effect of “shape” on technological properties and nutritional quality of chickpea-corn-rice gluten free pasta
Xinying Suo, Margherita Dall’Asta, Gianluca Giuberti, et al.
LWT (2023) Vol. 192, pp. 115661-115661
Open Access | Times Cited: 11
Food matrices as delivery units of nutrients in processed foods
José Miguel Aguilera
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Design of sporopollenin-based functional ingredients for gastrointestinal tract targeted delivery
Pien JC Schouten, Diana Soto-Aguilar, Ali Aldalbahi, et al.
Current Opinion in Food Science (2022) Vol. 44, pp. 100809-100809
Open Access | Times Cited: 16
Contribution of the proximal and distal gastric phases to the breakdown of cooked starch-rich solid foods during static in vitro gastric digestion
Joanna Nadia, John E. Bronlund, Harjinder Singh, et al.
Food Research International (2022) Vol. 157, pp. 111270-111270
Open Access | Times Cited: 16
Potato flour as a functional ingredient in bread: evaluation of bread quality and starch characteristics
Kristin Whitney, Şenay Şimşek
International Journal of Food Science & Technology (2020) Vol. 55, Iss. 12, pp. 3639-3649
Closed Access | Times Cited: 26
Controlling starch digestibility and glycaemic response in maize-based foods
Luís A. Bello‐Pérez, Pamela C. Flores‐Silva, Israel Sifuentes‐Nieves, et al.
Journal of Cereal Science (2021) Vol. 99, pp. 103222-103222
Closed Access | Times Cited: 21
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