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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:

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

Showing 1-25 of 38 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: 223
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
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: 153
Potential role of microbiome in Chronic Fatigue Syndrome/Myalgic Encephalomyelits (CFS/ME)
Giuseppe Lupo, Gabriele Rocchetti, Luigi Lucini, et al.
Scientific Reports (2021) Vol. 11, Iss. 1
Open Access | Times Cited: 58
Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health
Rhowell N. Tiozon, Kristel June D. Sartagoda, Luster May N. Serrano, et al.
Trends in Food Science & Technology (2022) Vol. 127, pp. 14-25
Open Access | Times Cited: 45
Cereal polyphenols inhibition mechanisms on advanced glycation end products and regulation on type 2 diabetes
Lezhen Dong, Ying Li, Qin Chen, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-19
Closed Access | Times Cited: 34
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
Digestive fate of polyphenols: updated view of the influence of chemical structure and the presence of cell wall material
Eden Eran Nagar, Zoya Okun, Avi Shpigelman
Current Opinion in Food Science (2019) Vol. 31, pp. 38-46
Closed Access | Times Cited: 71
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
Metabolomic insight into the profile, in vitro bioaccessibility and bioactive properties of polyphenols and glucosinolates from four Brassicaceae microgreens
Merve Tomaş, Leilei Zhang, Gökhan Zengin, et al.
Food Research International (2021) Vol. 140, pp. 110039-110039
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
Impact of Cold versus Hot Brewing on the Phenolic Profile and Antioxidant Capacity of Rooibos (Aspalathus linearis) Herbal Tea
Elisabetta Damiani, Patricia Carloni, Gabriele Rocchetti, et al.
Antioxidants (2019) Vol. 8, Iss. 10, pp. 499-499
Open Access | Times Cited: 43
Physicochemical, Rheological, and Sensory Properties of Gluten-Free Cookie Produced by Flour of Chestnut, Date Seed, and Modified Starch
Mehrdad Mohammadi, Nasim Khorshidian, Mojtaba Yousefi, et al.
Journal of Food Quality (2022) Vol. 2022, pp. 1-10
Open Access | Times Cited: 26
Oleuropein from olive leaf extracts and extra-virgin olive oil provides distinctive phenolic profiles and modulation of microbiota in the large intestine
Gabriele Rocchetti, Maria Luisa Callegari, Alice Senizza, et al.
Food Chemistry (2022) Vol. 380, pp. 132187-132187
Open Access | Times Cited: 24
Gluten-Free Cookies: A Comprehensive Review of Substitutes for Wheat Flour
Rafael Fernandes Almeida, Lara Aguiar Borges, Daniel Anacleto, et al.
Food and Humanity (2025), pp. 100549-100549
Closed Access
Incorporation of wheat malt into a cookie recipe and its effect on the physicochemical properties of the corresponding dough and cookies
Bin Yang, Mengmeng Guo, Zhengtao Zhao
LWT (2019) Vol. 117, pp. 108651-108651
Closed Access | Times Cited: 42
Identification of markers of sensory quality in ground coffee: an untargeted metabolomics approach
Gabriele Rocchetti, Gian Paolo Braceschi, Luigi Odello, et al.
Metabolomics (2020) Vol. 16, Iss. 12
Open Access | Times Cited: 37
Linoleic acid induces metabolic stress in the intestinal microorganism Bifidobacterium breve DSM 20213
Alice Senizza, Gabriele Rocchetti, Maria Luisa Callegari, et al.
Scientific Reports (2020) Vol. 10, Iss. 1
Open Access | Times Cited: 34
Effects of food matrix elements (dietary fibres) on grapefruit peel flavanone profile and on faecal microbiota during in vitro fermentation
Rongxue Tang, Haifei Yu, Zheng Ruan, et al.
Food Chemistry (2021) Vol. 371, pp. 131065-131065
Closed Access | Times Cited: 30
In vitro cytotoxic activity of six Syzygium leaf extracts as related to their phenolic profiles: An untargeted UHPLC-QTOF-MS approach
Gabriele Rocchetti, Luigi Lucini, Shaimaa R. Ahmed, et al.
Food Research International (2019) Vol. 126, pp. 108715-108715
Closed Access | Times Cited: 31
Prebiotic potential of pulp and kernel cake from Jerivá (Syagrus romanzoffiana) and Macaúba palm fruits (Acrocomia aculeata)
Amanda Cristina Andrade, Júlia Fernanda Urbano Marinho, Angélica Cristina de Souza, et al.
Food Research International (2020) Vol. 136, pp. 109595-109595
Closed Access | Times Cited: 30
Gluten-free bakery products: Ingredients and processes
Manuel Gómez
Advances in food and nutrition research (2022), pp. 189-238
Closed Access | Times Cited: 17
Gastrointestinal digestion of yerba mate, rosemary and green tea extracts and their subsequent colonic fermentation by human, pig or rat inocula
Vanesa Gesser Corrêa, Jéssica Amanda Andrade Garcia-Manieri, María Inês Días, et al.
Food Research International (2024) Vol. 194, pp. 114918-114918
Closed Access | Times Cited: 3
The functional implications of high-amylose wholegrain wheat flours: An in vitro digestion and fermentation approach combined with metabolomics
Pascual García-Pérez, Gianluca Giuberti, Francesco Sestili, et al.
Food Chemistry (2023) Vol. 418, pp. 135959-135959
Open Access | Times Cited: 7
Polyphenols and Sesquiterpene Lactones from Artichoke Heads: Modulation of Starch Digestion, Gut Bioaccessibility, and Bioavailability following In Vitro Digestion and Large Intestine Fermentation
Gabriele Rocchetti, Gianluca Giuberti, Franco Lucchini, et al.
Antioxidants (2020) Vol. 9, Iss. 4, pp. 306-306
Open Access | Times Cited: 20
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