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:
Phenolic profile and fermentation patterns of different commercial gluten-free pasta during in vitro large intestine fermentation
Gabriele Rocchetti, Luigi Lucini, Giulia Chiodelli, et al.
Food Research International (2017) Vol. 97, pp. 78-86
Closed Access | Times Cited: 56
Gabriele Rocchetti, Luigi Lucini, Giulia Chiodelli, et al.
Food Research International (2017) Vol. 97, pp. 78-86
Closed Access | Times Cited: 56
Showing 1-25 of 56 citing articles:
Interaction of dietary polyphenols and gut microbiota: Microbial metabolism of polyphenols, influence on the gut microbiota, and implications on host health
Gizem Çatalkaya, Koen Venema, Luigi Lucini, et al.
Food Frontiers (2020) Vol. 1, Iss. 2, pp. 109-133
Open Access | Times Cited: 229
Gizem Çatalkaya, Koen Venema, Luigi Lucini, et al.
Food Frontiers (2020) Vol. 1, Iss. 2, pp. 109-133
Open Access | Times Cited: 229
Interactions between phenolic compounds, amylolytic enzymes and starch: an updated overview
Gianluca Giuberti, Gabriele Rocchetti, Luigi Lucini
Current Opinion in Food Science (2020) Vol. 31, pp. 102-113
Closed Access | Times Cited: 157
Gianluca Giuberti, Gabriele Rocchetti, Luigi Lucini
Current Opinion in Food Science (2020) Vol. 31, pp. 102-113
Closed Access | Times Cited: 157
Functional implications of bound phenolic compounds and phenolics–food interaction: A review
Gabriele Rocchetti, Rosa Pérez-Gregório, José M. Lorenzo, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 811-842
Open Access | Times Cited: 157
Gabriele Rocchetti, Rosa Pérez-Gregório, José M. Lorenzo, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 811-842
Open Access | Times Cited: 157
Nutritional, Functional, Textural and Sensory Evaluation of Spirulina Enriched Green Pasta: A Potential Dietary and Health Supplement
Deepak Koli, Shalini Gaur Rudra, Arpan Bhowmik, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 979-979
Open Access | Times Cited: 81
Deepak Koli, Shalini Gaur Rudra, Arpan Bhowmik, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 979-979
Open Access | Times Cited: 81
Biogenic ZnO Nanoparticles Synthesized Using a Novel Plant Extract: Application to Enhance Physiological and Biochemical Traits in Maize
Daniele Del Buono, Alessandro Di Michele, Ferdinando Costantino, et al.
Nanomaterials (2021) Vol. 11, Iss. 5, pp. 1270-1270
Open Access | Times Cited: 81
Daniele Del Buono, Alessandro Di Michele, Ferdinando Costantino, et al.
Nanomaterials (2021) Vol. 11, Iss. 5, pp. 1270-1270
Open Access | Times Cited: 81
Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta
Gabriele Rocchetti, Luigi Lucini, Giulia Chiodelli, et al.
Food Research International (2017) Vol. 100, pp. 69-77
Closed Access | Times Cited: 74
Gabriele Rocchetti, Luigi Lucini, Giulia Chiodelli, et al.
Food Research International (2017) Vol. 100, pp. 69-77
Closed Access | Times Cited: 74
UHPLC-ESI-QTOF-MS profile of polyphenols in Goji berries (Lycium barbarum L.) and its dynamics during in vitro gastrointestinal digestion and fermentation
Gabriele Rocchetti, Giulia Chiodelli, Gianluca Giuberti, et al.
Journal of Functional Foods (2017) Vol. 40, pp. 564-572
Closed Access | Times Cited: 70
Gabriele Rocchetti, Giulia Chiodelli, Gianluca Giuberti, et al.
Journal of Functional Foods (2017) Vol. 40, pp. 564-572
Closed Access | Times Cited: 70
Pigmented sorghum polyphenols as potential inhibitors of starch digestibility: An in vitro study combining starch digestion and untargeted metabolomics
Gabriele Rocchetti, Gianluca Giuberti, Matteo Busconi, et al.
Food Chemistry (2019) Vol. 312, pp. 126077-126077
Closed Access | Times Cited: 59
Gabriele Rocchetti, Gianluca Giuberti, Matteo Busconi, et al.
Food Chemistry (2019) Vol. 312, pp. 126077-126077
Closed Access | Times Cited: 59
Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation
Merve Tomaş, Gabriele Rocchetti, Silvia Ghisoni, et al.
Food Research International (2019) Vol. 130, pp. 108954-108954
Closed Access | Times Cited: 59
Merve Tomaş, Gabriele Rocchetti, Silvia Ghisoni, et al.
Food Research International (2019) Vol. 130, pp. 108954-108954
Closed Access | Times Cited: 59
Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta
Valentina Melini, Francesca Melini, Rita Acquistucci
Antioxidants (2020) Vol. 9, Iss. 4, pp. 343-343
Open Access | Times Cited: 57
Valentina Melini, Francesca Melini, Rita Acquistucci
Antioxidants (2020) Vol. 9, Iss. 4, pp. 343-343
Open Access | Times Cited: 57
The recovery, catabolism and potential bioactivity of polyphenols from carrot subjected to in vitro simulated digestion and colonic fermentation
Ruihong Dong, Shuai Liu, Jianhua Xie, et al.
Food Research International (2021) Vol. 143, pp. 110263-110263
Closed Access | Times Cited: 53
Ruihong Dong, Shuai Liu, Jianhua Xie, et al.
Food Research International (2021) Vol. 143, pp. 110263-110263
Closed Access | Times Cited: 53
Protective Effects of Gynostemma pentaphyllum (var. Ginpent) against Lipopolysaccharide-Induced Inflammation and Motor Alteration in Mice
Andrea Mastinu, Sara Anna Bonini, Marika Premoli, et al.
Molecules (2021) Vol. 26, Iss. 3, pp. 570-570
Open Access | Times Cited: 50
Andrea Mastinu, Sara Anna Bonini, Marika Premoli, et al.
Molecules (2021) Vol. 26, Iss. 3, pp. 570-570
Open Access | Times Cited: 50
Impact of Protein Content on the Antioxidants, Anti-Inflammatory Properties and Glycemic Index of Wheat and Wheat Bran
Iván Jesús Jiménez-Pulido, Daniel Rico, Jara Perez, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2049-2049
Open Access | Times Cited: 30
Iván Jesús Jiménez-Pulido, Daniel Rico, Jara Perez, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2049-2049
Open Access | Times Cited: 30
Novel cookie formulation with defatted sesame flour: Evaluation of its technological and sensory properties. Changes in phenolic profile, antioxidant activity, and gut microbiota after simulated gastrointestinal digestion
Agustín Lucini Más, Federico Iván Brigante, Emiliano Salvucci, et al.
Food Chemistry (2022) Vol. 389, pp. 133122-133122
Closed Access | Times Cited: 29
Agustín Lucini Más, Federico Iván Brigante, Emiliano Salvucci, et al.
Food Chemistry (2022) Vol. 389, pp. 133122-133122
Closed Access | Times Cited: 29
Exogenous abscisic acid mitigates chilling injury in zucchini during cold storage by eliciting a time-dependent shaping of specialized metabolites
Alejandro Castro‐Cegrí, Pascual García-Pérez, Manuel Jamilena, et al.
Postharvest Biology and Technology (2024) Vol. 212, pp. 112864-112864
Open Access | Times Cited: 6
Alejandro Castro‐Cegrí, Pascual García-Pérez, Manuel Jamilena, et al.
Postharvest Biology and Technology (2024) Vol. 212, pp. 112864-112864
Open Access | Times Cited: 6
Bioaccessibility of phenolic compounds following in vitro large intestine fermentation of nuts for human consumption
Gabriele Rocchetti, Giulia Chiodelli, Gianluca Giuberti, et al.
Food Chemistry (2017) Vol. 245, pp. 633-640
Closed Access | Times Cited: 58
Gabriele Rocchetti, Giulia Chiodelli, Gianluca Giuberti, et al.
Food Chemistry (2017) Vol. 245, pp. 633-640
Closed Access | Times Cited: 58
Effect of dietary polyphenols on the in vitro starch digestibility of pigmented maize varieties under cooking conditions
Gabriele Rocchetti, Gianluca Giuberti, Antonio Gallo, et al.
Food Research International (2018) Vol. 108, pp. 183-191
Closed Access | Times Cited: 53
Gabriele Rocchetti, Gianluca Giuberti, Antonio Gallo, et al.
Food Research International (2018) Vol. 108, pp. 183-191
Closed Access | Times Cited: 53
Edible nuts deliver polyphenols and their transformation products to the large intestine: An in vitro fermentation model combining targeted/untargeted metabolomics
Gabriele Rocchetti, Sudarshana Reddy Bhumireddy, Gianluca Giuberti, et al.
Food Research International (2018) Vol. 116, pp. 786-794
Closed Access | Times Cited: 53
Gabriele Rocchetti, Sudarshana Reddy Bhumireddy, Gianluca Giuberti, et al.
Food Research International (2018) Vol. 116, pp. 786-794
Closed Access | Times Cited: 53
Bioaccessibility and transformation pathways of phenolic compounds in processed mulberry (Morus alba L.) leaves after in vitro gastrointestinal digestion and faecal fermentation
Yanfang Yu, Bing Zhang, Yuhui Xia, et al.
Journal of Functional Foods (2019) Vol. 60, pp. 103406-103406
Closed Access | Times Cited: 53
Yanfang Yu, Bing Zhang, Yuhui Xia, et al.
Journal of Functional Foods (2019) Vol. 60, pp. 103406-103406
Closed Access | Times Cited: 53
Bioaccessibility analysis of anthocyanins and ellagitannins from blackberry at simulated gastrointestinal and colonic levels
Franco Van de Velde, María Élida Pirovani, Silvina R. Drago
Journal of Food Composition and Analysis (2018) Vol. 72, pp. 22-31
Open Access | Times Cited: 49
Franco Van de Velde, María Élida Pirovani, Silvina R. Drago
Journal of Food Composition and Analysis (2018) Vol. 72, pp. 22-31
Open Access | Times Cited: 49
In vitro gastrointestinal digestion and probiotics fermentation impact on bioaccessbility of phenolics compounds and antioxidant capacity of some native and exotic fruit residues with potential antidiabetic effects
Romy Gleyse Chagas Barros, Ubatã Corrêa Pereira, Julianna Karla Santana Andrade, et al.
Food Research International (2020) Vol. 136, pp. 109614-109614
Closed Access | Times Cited: 44
Romy Gleyse Chagas Barros, Ubatã Corrêa Pereira, Julianna Karla Santana Andrade, et al.
Food Research International (2020) Vol. 136, pp. 109614-109614
Closed Access | Times Cited: 44
Potential of Legumes: Nutritional Value, Bioactive Properties, Innovative Food Products, and Application of Eco-friendly Tools for Their Assessment
Bruna Carbas, Nelson Machado, Shivani Pathania, et al.
Food Reviews International (2021) Vol. 39, Iss. 1, pp. 160-188
Closed Access | Times Cited: 36
Bruna Carbas, Nelson Machado, Shivani Pathania, et al.
Food Reviews International (2021) Vol. 39, Iss. 1, pp. 160-188
Closed Access | Times Cited: 36
Extraction Kinetics of Total Polyphenols, Flavonoids, and Condensed Tannins of Lentil Seed Coat: Comparison of Solvent and Extraction Methods
Fernanda Galgano, Roberta Tolve, Teresa Scarpa, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1810-1810
Open Access | Times Cited: 36
Fernanda Galgano, Roberta Tolve, Teresa Scarpa, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1810-1810
Open Access | Times Cited: 36
Gluten-free cereal-based food products: the potential of metabolomics to investigate changes in phenolics profile and their in vitro bioaccessibility
Gabriele Rocchetti, Gianluca Giuberti, Luigi Lucini
Current Opinion in Food Science (2017) Vol. 22, pp. 1-8
Closed Access | Times Cited: 40
Gabriele Rocchetti, Gianluca Giuberti, Luigi Lucini
Current Opinion in Food Science (2017) Vol. 22, pp. 1-8
Closed Access | Times Cited: 40
In vitro large intestine fermentation of gluten-free rice cookies containing alfalfa seed (Medicago sativa L.) flour: A combined metagenomic/metabolomic approach
Gabriele Rocchetti, Alice Senizza, Antonio Gallo, et al.
Food Research International (2019) Vol. 120, pp. 312-321
Closed Access | Times Cited: 38
Gabriele Rocchetti, Alice Senizza, Antonio Gallo, et al.
Food Research International (2019) Vol. 120, pp. 312-321
Closed Access | Times Cited: 38
