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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:

Comparison of the dietary fibre composition of old and modern durum wheat (Triticum turgidum spp. durum) genotypes
Michele Andrea De Santis, Ondřej Kosík, Diana Passmore, et al.
Food Chemistry (2017) Vol. 244, pp. 304-310
Open Access | Times Cited: 63

Showing 1-25 of 63 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: 268
Durum Wheat Breeding in the Mediterranean Region: Current Status and Future Prospects
I. N. Xynias, Ioannis Mylonas, Evangelos Korpetis, et al.
Agronomy (2020) Vol. 10, Iss. 3, pp. 432-432
Open Access | Times Cited: 138
Diversity of fibers in common foods: Key to advancing dietary research
Reihane Khorasaniha, Hana Olof, Athalia Voisin, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108495-108495
Open Access | Times Cited: 49
Dietary fiber sources and human benefits: The case study of cereal and pseudocereals
María Ciudad‐Mulero, Virginia Fernández-Ruíz, María Cruz Matallana González, et al.
Advances in food and nutrition research (2019), pp. 83-134
Closed Access | Times Cited: 121
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: 53
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: 49
Fuel ethanol production from starchy grain and other crops: An overview on feedstocks, affecting factors, and technical advances
Jun Li, Renyong Zhao, Youjie Xu, et al.
Renewable Energy (2022) Vol. 188, pp. 223-239
Open Access | Times Cited: 38
Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review
Silvia Zingale, Alfio Spina, Carlo Ingrao, et al.
Plants (2023) Vol. 12, Iss. 3, pp. 530-530
Open Access | Times Cited: 25
Influence of Drought and Salt Stress on Durum Wheat Grain Quality and Composition: A Review
Michele Andrea De Santis, Mario Soccio, Maura N. Laus, et al.
Plants (2021) Vol. 10, Iss. 12, pp. 2599-2599
Open Access | Times Cited: 54
Dietary Fiber from Plant-Based Food Wastes: A Comprehensive Approach to Cereal, Fruit, and Vegetable Waste Valorization
Sofia Plakantonaki, Ioannis ROUSSIS, Dimitrios Bilalis, et al.
Processes (2023) Vol. 11, Iss. 5, pp. 1580-1580
Open Access | Times Cited: 18
Assessing the impact of wheat varieties and processing methods on diabetes risk: A systematic review
Idoko Peter Idoko, Monica Ajuma Igbede, Helena Nbéu Nkula Manuel, et al.
World Journal of Biology Pharmacy and Health Sciences (2024) Vol. 18, Iss. 2, pp. 260-277
Open Access | Times Cited: 6
Improving the quality of dough obtained with old durum wheat using hydrocolloids
Maria Grazia Farbo, Costantino Fadda, Salvatore Marceddu, et al.
Food Hydrocolloids (2019) Vol. 101, pp. 105467-105467
Closed Access | Times Cited: 52
Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption
Galia Zamaratskaia, Karin Gerhardt, Karin Wendin
Trends in Food Science & Technology (2020) Vol. 107, pp. 114-123
Open Access | Times Cited: 45
Genotypic and Environmental Effects on Wheat Technological and Nutritional Quality
Eva Johansson, G. Branlard, Marta Cuniberti, et al.
Springer eBooks (2020), pp. 171-204
Closed Access | Times Cited: 44
Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients
María Ciudad‐Mulero, Lillian Barros, Ângela Fernandes, et al.
Nutrients (2020) Vol. 12, Iss. 2, pp. 504-504
Open Access | Times Cited: 40
Dietary fiber in plant cell walls—the healthy carbohydrates
Yi An, Weitai Lu, Wenze Li, et al.
Food Quality and Safety (2022) Vol. 6
Open Access | Times Cited: 26
Composition of Whole Grain Dietary Fiber and Phenolics and Their Impact on Markers of Inflammation
Jabir Khan, Palwasha Gul, Muhammad Tayyab Rashid, et al.
Nutrients (2024) Vol. 16, Iss. 7, pp. 1047-1047
Open Access | Times Cited: 5
Grain yield and grain protein of old and modern durum wheat cultivars grown under different cropping systems
Francesco Giunta, Giovanni Pruneddu, Rosella Motzo
Field Crops Research (2018) Vol. 230, pp. 107-120
Closed Access | Times Cited: 40
Do modern types of wheat have lower quality for human health?
Peter R. Shewry, Kirsty L. Hassall, H. Grausgruber, et al.
Nutrition Bulletin (2020) Vol. 45, Iss. 4, pp. 362-373
Open Access | Times Cited: 33
Wheat
Gustavo A. Slafer, Roxana Savin, Dante Pinochet, et al.
Elsevier eBooks (2021), pp. 98-163
Closed Access | Times Cited: 28
Microbial consortia and biochar as sustainable biofertilisers: Analysis of their impact on wheat growth and production
Marina Caldara, Mariolina Gullì, Sara Graziano, et al.
The Science of The Total Environment (2024) Vol. 917, pp. 170168-170168
Open Access | Times Cited: 4
Nutritional and functional characterization of different types of brewer's spent grain flours
Daniela C. García, Ivanna Villalba, Nicola Savino, et al.
Food Bioscience (2025) Vol. 64, pp. 105890-105890
Closed Access
Nutritional quality characterization of a set of durum wheat landraces from Iran and Mexico
Nayelli Hernández‐Espinosa, Barbara Laddomada, Thomas Payne, et al.
LWT (2020) Vol. 124, pp. 109198-109198
Closed Access | Times Cited: 32
Variation of the ferulic acid concentration and kernel weight in CIMMYT bread wheat germplasm and selection of lines for functional food production
Wenfei Tian, Xue Gong, María Itria Ibba, et al.
LWT (2024) Vol. 195, pp. 115829-115829
Open Access | Times Cited: 3
Minor components and wheat quality: Perspectives on climate changes
Didier Marion, Luc Saulnier
Journal of Cereal Science (2020) Vol. 94, pp. 103001-103001
Open Access | Times Cited: 25
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