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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:

Production and characterization of okara dietary fiber produced by fermentation with Monascus anka
Congcong Sun, Xuefeng Wu, Xiaoju Chen, et al.
Food Chemistry (2020) Vol. 316, pp. 126243-126243
Closed Access | Times Cited: 93

Showing 1-25 of 93 citing articles:

Systematic review on modification methods of dietary fiber
Jiapan Gan, Liang Xie, Guanyi Peng, et al.
Food Hydrocolloids (2021) Vol. 119, pp. 106872-106872
Closed Access | Times Cited: 111
Preparation, structural characterization, biological activity, and nutritional applications of oligosaccharides
Ya-jing Chen, Xin Sui, Yue Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101289-101289
Open Access | Times Cited: 15
Advancements in modifying insoluble dietary fiber: Exploring the microstructure, physicochemical properties, biological activity, and applications in food industry—A review
Tong Liu, Hongyu Lei, Xinyu Zhen, et al.
Food Chemistry (2024) Vol. 458, pp. 140154-140154
Closed Access | Times Cited: 13
Effects of fermentation on the structural characteristics and in vitro binding capacity of soluble dietary fiber from tea residues
Jiajun Chen, Hairong Huang, Yi Chen, et al.
LWT (2020) Vol. 131, pp. 109818-109818
Closed Access | Times Cited: 79
Functional and structural properties of dietary fiber from citrus peel affected by the alkali combined with high-speed homogenization treatment
Yue Zhang, Jin‐song Liao, Jun‐Ru Qi
LWT (2020) Vol. 128, pp. 109397-109397
Closed Access | Times Cited: 78
Effect of cavitation jet processing on the physicochemical properties and structural characteristics of okara dietary fiber
Wu ChangLing, Fei Teng, David Julian McClements, et al.
Food Research International (2020) Vol. 134, pp. 109251-109251
Closed Access | Times Cited: 77
Enrichment of yogurt with carrot soluble dietary fiber prepared by three physical modified treatments: Microstructure, rheology and storage stability
Ruihong Dong, Wang Liao, Jianhua Xie, et al.
Innovative Food Science & Emerging Technologies (2021) Vol. 75, pp. 102901-102901
Closed Access | Times Cited: 62
Structural properties and adsorption capacities of Mesona chinensis Benth residues dietary fiber prepared by cellulase treatment assisted by Aspergillus niger or Trichoderma reesei
Jingyu Si, Chaoran Yang, Yi Chen, et al.
Food Chemistry (2022) Vol. 407, pp. 135149-135149
Closed Access | Times Cited: 43
Effects of extraction methods on the structure and functional properties of soluble dietary fiber from blue honeysuckle (Lonicera caerulea L.) berry
Run Ji, Xiuling Zhang, Chenghai Liu, et al.
Food Chemistry (2023) Vol. 431, pp. 137135-137135
Closed Access | Times Cited: 23
Modification of pea dietary fibre by superfine grinding assisted enzymatic modification: Structural, physicochemical, and functional properties
Renhui Yang, Ying Ye, Weiting Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131408-131408
Closed Access | Times Cited: 13
Effects of combined fermentation and ultrasonic treatments on the structure and properties of Okara soluble dietary fiber
Mengxi Xie, Chiji Jie, Taiyuan Shi, et al.
Food Chemistry Advances (2024) Vol. 4, pp. 100682-100682
Open Access | Times Cited: 7
Insights into the structural characteristics and in vitro starch digestibility on steamed rice bread as affected by the addition of okara
Zhongyue Tang, Jin Fan, Zhizhu Zhang, et al.
Food Hydrocolloids (2020) Vol. 113, pp. 106533-106533
Closed Access | Times Cited: 56
Enzymatic and enzyme-physical modification of citrus fiber by xylanase and planetary ball milling treatment
Li-wen Song, Jun‐Ru Qi, Jin‐song Liao, et al.
Food Hydrocolloids (2021) Vol. 121, pp. 107015-107015
Closed Access | Times Cited: 52
Reduction of off-flavor volatile compounds in okara by fermentation with four edible fungi
Zhaojun Wang, Tianyu Gao, Zhiyong He, et al.
LWT (2021) Vol. 155, pp. 112941-112941
Open Access | Times Cited: 47
Green approaches for dietary fibre-rich polysaccharide production from the cooking liquid of Adzuki beans: Enzymatic extraction combined with ultrasonic or high-pressure homogenisation
Fangzhou Xu, Shikai Zhang, Tao Zhou, et al.
Food Hydrocolloids (2022) Vol. 130, pp. 107679-107679
Closed Access | Times Cited: 36
Protective effect of fermented okara on the regulation of inflammation, the gut microbiota, and SCFAs production in rats with TNBS-induced colitis
Cheng‐Jie Hong, Sheng-Yi Chen, Yi‐Hao Hsu, et al.
Food Research International (2022) Vol. 157, pp. 111390-111390
Closed Access | Times Cited: 33
Screen of high efficiency cellulose degrading strains and effects on tea residues dietary fiber modification: Structural properties and adsorption capacities
Jingyu Si, Chaoran Yang, Wenjie Ma, et al.
International Journal of Biological Macromolecules (2022) Vol. 220, pp. 337-347
Closed Access | Times Cited: 33
Effect of Soluble Dietary Fiber of Navel Orange Peel Prepared by Mixed Solid-State Fermentation on the Quality of Jelly
Yanan Cheng, Puyou Xue, Yi Chen, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1724-1724
Open Access | Times Cited: 20
Recent advances in polysaccharide biomodification by microbial fermentation: production, properties, bioactivities, and mechanisms
Gang Wang, Liuming Xie, Zhibing Huang, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12999-13023
Closed Access | Times Cited: 20
Production, structural and functional characteristics of soluble dietary fiber from fermented okara by Penicillium expansum
Liang Zhong, Kecheng Li, Weiwei Huang, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126621-126621
Closed Access | Times Cited: 18
High energy media mill modified pea dietary fiber: Physicochemical property and its mechanism in stabilizing pea protein beverage
Yuting Li, Yuqi Tian, Lizhen Deng, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109392-109392
Closed Access | Times Cited: 18
Optimization of Mixed Fermentation Conditions of Dietary Fiber from Soybean Residue and the Effect on Structure, Properties and Potential Biological Activity of Dietary Fiber from Soybean Residue
Xifei Xu, Xuejing Zhang, Mubai Sun, et al.
Molecules (2023) Vol. 28, Iss. 3, pp. 1322-1322
Open Access | Times Cited: 17
Characterization of physicochemical and functional properties of soluble dietary fiber from separate and co-fermented okara by lactic acid bacteria and Kluyveromyces marxianus C21
Xiujuan Wang, Hanyu Xue, Yunbo Li, et al.
LWT (2024) Vol. 205, pp. 116476-116476
Open Access | Times Cited: 6
In vivo absorption, in vitro digestion, and fecal fermentation properties of non-starch polysaccharides from Chinese chestnut kernels and their effects on human gut microbiota
Fei Peng, Zuoqing Yu, Kui Niu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101829-101829
Open Access | Times Cited: 5
From insoluble to soluble: An overview of processing methods for dietary fibers in Okara
Robert Spiess, Stephanie Jeske, Mario Arcari, et al.
Trends in Food Science & Technology (2025), pp. 104861-104861
Closed Access
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