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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 physicochemical properties, pre-processing, and extraction on the functionality of wheat bran arabinoxylans in breadmaking – A review
Solja Pietiäinen, Annelie Moldin, Anna Ström, et al.
Food Chemistry (2022) Vol. 383, pp. 132584-132584
Open Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

Arabinoxylans as Functional Food Ingredients: A Review
Emanuele Zannini, Ángela Bravo Núñez, Aylin W. Sahin, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 1026-1026
Open Access | Times Cited: 93
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
Wheat bran layers: composition, structure, fractionation, and potential uses in foods
Zhongwei Chen, Andrew L. Mense, Lauren R. Brewer, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 19, pp. 6636-6659
Closed Access | Times Cited: 34
Recent Developments in Molecular Characterization, Bioactivity, and Application of Arabinoxylans from Different Sources
Jinxin Pang, Yi Zhang, Xiaoyang Tong, et al.
Polymers (2023) Vol. 15, Iss. 1, pp. 225-225
Open Access | Times Cited: 23
Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods
Zhongwei Chen, Andrew L. Mense, Lauren R. Brewer, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 14
Using the Chopin Mixolab to model the effects of arabinoxylan ingredients on breadmaking. Part 1: Modelling combined effects of AX and water adjustment on Mixolab parameters
Grant M. Campbell, Konstantina Solomou, Keira J. O’Byrne, et al.
Food and Bioproducts Processing (2025)
Open Access | Times Cited: 1
Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive
Muhammad Bilal, Dandan Li, Chong Xie, et al.
Food Chemistry (2024) Vol. 463, pp. 141146-141146
Closed Access | Times Cited: 7
Arabinoxylan supplemented bread: From extraction of fibers to effect of baking, digestion, and fermentation
Dongming Zhang, Reskandi C. Rudjito, Solja Pietiäinen, et al.
Food Chemistry (2023) Vol. 413, pp. 135660-135660
Open Access | Times Cited: 15
Recycling of wheat gluten wastewater: separation, characterisation, and solution rheology of arabinoxylans
Mengyuan Geng, Jiale Li, Denglin Luo, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1852-1863
Closed Access | Times Cited: 4
Valorization of wheat bran arabinoxylan: A review on nutritional and materials perspectives
Muhammad Bilal, Dandan Li, Chong Xie, et al.
Grain & Oil Science and Technology (2024) Vol. 7, Iss. 3, pp. 196-208
Open Access | Times Cited: 4
Cereal dietary fiber regulates the quality of whole grain products: Interaction between composition, modification and processing adaptability
Wen Li, Rui Xu, Shaoshuang Qin, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133223-133223
Closed Access | Times Cited: 4
Ferulic acid mediates microbial fermentation of arabinoxylan to enhance host immunity by suppressing TLR4/NF-κB signaling
Jingyi Huang, Zhiqiang Sun, Ge Zhang, et al.
International Journal of Biological Macromolecules (2025), pp. 139810-139810
Open Access
Structural analysis of arabinoxylan and its effect on beer foam: A comparison of three arabinoxylans with different viscosity
Wen Li, Jingyan Lu, Yundong Ju, et al.
Food Hydrocolloids (2025), pp. 111117-111117
Closed Access
Using the Chopin Mixolab to model the effects of arabinoxylan ingredients on breadmaking. Part 2: Predicting the effects of combinations of different arabinoxylans
Konstantina Solomou, Nikolina Čukelj, Mohammad Alyassin, et al.
Food and Bioproducts Processing (2025)
Open Access
Flour composition, dough, and bread properties of intermediate wheatgrass (Thinopyrum intermedium) compared to annual wheat species
Siri Grandal, Anne Rieder, Tzvetelin Dessev, et al.
Food Chemistry (2025) Vol. 474, pp. 143205-143205
Closed Access
Enhancement of physicochemical, microbiological, and sensory properties of oil cake fortified with wheat bran, α-amylase microcapsules, and Roselle extract nano-emulsions during storage
Golnaz Soltani, Alireza Rahman, Lida Shahsavani Mojarad, et al.
LWT (2025) Vol. 218, pp. 117491-117491
Open Access
Effects of Different Pretreatments on Wheat Bran and Its Arabinoxylan Obtained by Sequential Extraction with Dilute Alkali and Alkali–Urea Mixture
Axiang Liu, Shengjie Zhang, Wentao Wang, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 696-696
Open Access
High temperature 1H DOSY NMR reveals sourdough fermentation of wheat flour alters the molecular structure of water-extractable arabinoxylans.
Pasquinel Weckx, Víctor González-Alonso, Ewoud Vaneeckhaute, et al.
Food Hydrocolloids (2025), pp. 111332-111332
Closed Access
Fabrication and Characterization of Ferulated Water-Extractable Arabinoxylan Electrospun Nanofibers
Manuel Robles-Ceceña, Agustín Rascón–Chu, Valeria Miranda-Arizmendi, et al.
Polysaccharides (2025) Vol. 6, Iss. 2, pp. 32-32
Open Access
Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract
Cheng Li, Gengjun Chen, Michael Tilley, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1479-1479
Open Access | Times Cited: 3
Structure Characterization and Dye Adsorption Properties of Modified Fiber from Wheat Bran
Wenbin Quan, J. Wang, Jihong Huang, et al.
Molecules (2024) Vol. 29, Iss. 11, pp. 2581-2581
Open Access | Times Cited: 3
Hydrothermal Treatment and Enzymatic Hydrolysis of Wheat Bran and Their Effects on Physical Structure
Andrew L. Mense, Changquan Zhang, Qiaoquan Liu, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 3, pp. 642-655
Closed Access | Times Cited: 2
Feruloylation and hydrolysis of arabinoxylan extracted from wheat bran: Effect on bread quality and shelf-life
Solja Pietiäinen, Amparo Jiménez-Quero, Annelie Moldin, et al.
Journal of Cereal Science (2024) Vol. 117, pp. 103920-103920
Open Access | Times Cited: 2
In Vitro Antioxidant Properties of Wheat Bran Extracts and Their Inhibitory Effects on Collagenase, Elastase, and Hyaluronidase
Cheng Li, Wei Wu, Michael Tilley, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 8, pp. 1960-1966
Closed Access | Times Cited: 2
Feruloylation and Hydrolysis of Arabinoxylan Extracted from Wheat Bran: Effect on Dough Rheology and Microstructure
Solja Pietiäinen, Youngsun Lee, Amparo Jiménez-Quero, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2309-2309
Open Access | Times Cited: 2
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