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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 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

Showing 1-25 of 53 citing articles:

Phenolic Profile and Susceptibility to Fusarium Infection of Pigmented Maize Cultivars
Jamila Bernardi, Lorenzo Stagnati, Luigi Lucini, et al.
Frontiers in Plant Science (2018) Vol. 9
Open Access | Times Cited: 421
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: 154
Mining maize diversity and improving its nutritional aspects within agro‐food systems
Natalia Palacios‐Rojas, Laura McCulley, Mikayla Kaeppler, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 4, pp. 1809-1834
Open Access | Times Cited: 95
Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties
Gabriele Rocchetti, Luigi Lucini, José M. Lorenzo, et al.
Food Chemistry (2018) Vol. 271, pp. 157-164
Closed Access | Times Cited: 88
Colored Corn: An Up-Date on Metabolites Extraction, Health Implication, and Potential Use
Raffaella Colombo, Lucia Ferron, Adele Papetti
Molecules (2021) Vol. 26, Iss. 1, pp. 199-199
Open Access | Times Cited: 66
Phenolic, nutritional and molecular interaction study among different millet varieties
Giridhar Goudar, Manne Munikumar, Gonchigar Jayanna Sathisha, et al.
Food Chemistry Advances (2022) Vol. 2, pp. 100150-100150
Open Access | Times Cited: 59
Dietary Polyphenols and Obesity: A Review of Polyphenol Effects on Lipid and Glucose Metabolism, Mitochondrial Homeostasis, and Starch Digestibility and Absorption
Courage Sedem Dzah, David Asante-Donyinah, Emmanuel Letsyo, et al.
Plant Foods for Human Nutrition (2022) Vol. 78, Iss. 1, pp. 1-12
Closed Access | Times Cited: 37
Advances of metabolomic in exploring phenolic compounds diversity in cereal and their health implications
Deepika Kathuria, Sheetal Thakur, Narpinder Singh
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 4213-4233
Closed Access | Times Cited: 9
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
Cinnamon Shows Antidiabetic Properties that Are Species-Specific: Effects on Enzyme Activity Inhibition and Starch Digestion
Nicholas J. Hayward, Gordon J. McDougall, Sara Farag, et al.
Plant Foods for Human Nutrition (2019) Vol. 74, Iss. 4, pp. 544-552
Open Access | Times Cited: 56
Extrusion pregelatinization improves texture, viscoelasticity and in vitro starch digestibility of mango and amaranth flours
Daniel E. García-Valle, Edith Agama‐Acevedo, María del Carmen Núñez-Santiago, et al.
Journal of Functional Foods (2021) Vol. 80, pp. 104441-104441
Open 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: 48
Tea polyphenols-OSA starch interaction and its impact on interface properties and oxidative stability of O/W emulsion
Yue Li, Yang Yihan, Song Zhu, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108187-108187
Closed Access | Times Cited: 34
Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model
Marianela Desireé Rodríguez, Luisina Monsierra, Pablo Mansilla, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 12, pp. 6327-6338
Open Access | Times Cited: 7
Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds
Luisina Monsierra, Pablo Mansilla, Gabriela Pérez
Foods (2024) Vol. 13, Iss. 2, pp. 194-194
Open Access | Times Cited: 5
Beyond colors: The health benefits of maize anthocyanins
Bharat Bhushan, Satish Kumar, Charanjeet Kaur, et al.
Applied Food Research (2024) Vol. 4, Iss. 1, pp. 100399-100399
Open Access | Times Cited: 5
Functional foods with a tailored glycemic response based on food matrix and its interactions: Can it be a reality?
Debarati Mondal, Monika Awana, Shreya Mandal, et al.
Food Chemistry X (2024) Vol. 22, pp. 101358-101358
Open Access | Times Cited: 5
Phenolic acids, lignans, and low-molecular-weight phenolics exhibit the highest in vitro cellular bioavailability in different digested and faecal-fermented phenolics-rich plant extracts
Pascual García-Pérez, Gabriele Rocchetti, Gianluca Giuberti, et al.
Food Chemistry (2023) Vol. 412, pp. 135549-135549
Open Access | Times Cited: 15
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
Red beet (Beta vulgaris) and amaranth (Amaranthus sp.) microgreens: Effect of storage and in vitro gastrointestinal digestion on the untargeted metabolomic profile
Gabriele Rocchetti, Merve Tomaş, Leilei Zhang, et al.
Food Chemistry (2020) Vol. 332, pp. 127415-127415
Closed Access | Times Cited: 36
Different fractions from wheat flour provide distinctive phenolic profiles and different bioaccessibility of polyphenols following in vitro digestion
Leilei Zhang, Pascual García-Pérez, Erika Martinelli, et al.
Food Chemistry (2022) Vol. 404, pp. 134540-134540
Closed Access | Times Cited: 20
Transformation of polyphenols found in pigmented gluten-free flours during in vitro large intestinal fermentation
Gabriele Rocchetti, Luigi Lucini, Gianluca Giuberti, et al.
Food Chemistry (2019) Vol. 298, pp. 125068-125068
Closed Access | Times Cited: 34
Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil’s Antioxidant Phytochemicals during In Vitro Gastrointestinal Digestion
Gabriele Rocchetti, Biancamaria Senizza, Gianluca Giuberti, et al.
Antioxidants (2020) Vol. 9, Iss. 4, pp. 302-302
Open Access | Times Cited: 28
Kernel characterization and starch morphology in five varieties of Peruvian Andean maize
Rebeca Salvador‐Reyes, Ana Paula Rebellato, Juliana Azevedo Lima Pallone, et al.
Food Research International (2021) Vol. 140, pp. 110044-110044
Open Access | Times Cited: 25
The role of drying methods in determining the in vitro digestibility of starch in whole chestnut flour
Zhenglei Yang, Yuyang Zhang, Yanwen Wu, et al.
LWT (2021) Vol. 153, pp. 112583-112583
Open Access | Times Cited: 25
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