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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:

Effects of dietary fiber on human health
Yang He, Bixiang Wang, Wen Lian-kui, et al.
Food Science and Human Wellness (2021) Vol. 11, Iss. 1, pp. 1-10
Open Access | Times Cited: 187

Showing 1-25 of 187 citing articles:

The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview
Wanzi Yao, Yufeng Gong, Chunsheng Li, et al.
Food Chemistry X (2022) Vol. 13, pp. 100252-100252
Open Access | Times Cited: 70
Diversity of fibers in common foods: Key to advancing dietary research
Reihane Khorasaniha, Hana Olof, Athalia Voisin, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108495-108495
Open Access | Times Cited: 40
A review on the heavy metal adsorption capacity of dietary fibers derived from agro-based wastes: Opportunities and challenges for practical applications in the food industry
Zarifeh Raji, Ahasanul Karim, Antoine Karam, et al.
Trends in Food Science & Technology (2023) Vol. 137, pp. 74-91
Closed Access | Times Cited: 36
Improvement of the functional properties of insoluble dietary fiber from corn bran by ultrasonic-microwave synergistic modification
Caixia Jiang, Xiangrui Zeng, Xuyao Wei, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106817-106817
Open Access | Times Cited: 16
A review of healthy role of dietary fiber in modulating chronic diseases
Mengyuan Li, Sen Ma
Food Research International (2024) Vol. 191, pp. 114682-114682
Closed Access | Times Cited: 16
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: 45
Benefits of a plant-based diet and considerations for the athlete
Keely A. Shaw, Gordon A. Zello, Carol D. Rodgers, et al.
European Journal of Applied Physiology (2022) Vol. 122, Iss. 5, pp. 1163-1178
Closed Access | Times Cited: 42
Physicochemical properties and biological functions of soluble dietary fibers isolated from common and Tartary buckwheat sprouts
Ding‐Tao Wu, Jin Wang, Jie Li, et al.
LWT (2023) Vol. 183, pp. 114944-114944
Open Access | Times Cited: 33
Ultraprocessed plant‐based foods: Designing the next generation of healthy and sustainable alternatives to animal‐based foods
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 5, pp. 3531-3559
Closed Access | Times Cited: 30
Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review
Wendy Sztupecki, Larbi Rhazi, Flore Dépeint, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2693-2693
Open Access | Times Cited: 23
Ferulic acid combined with different dietary fibers improve glucose metabolism and intestinal barrier function by regulating gut microbiota in high-fat diet-fed mice
Wei Fang, Wenting Peng, Wentao Qi, et al.
Journal of Functional Foods (2023) Vol. 112, pp. 105919-105919
Open Access | Times Cited: 22
Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review
Diana Jimenez-Champi, Frank L. Romero-Orejon, Angie Moran-Reyes, et al.
CyTA - Journal of Food (2023) Vol. 21, Iss. 1, pp. 418-432
Open Access | Times Cited: 20
Higher Muscle Protein Synthesis Rates Following Ingestion of an Omnivorous Meal Compared with an Isocaloric and Isonitrogenous Vegan Meal in Healthy, Older Adults
Philippe J. M. Pinckaers, Jacintha Domić, Heather L. Petrick, et al.
Journal of Nutrition (2023) Vol. 154, Iss. 7, pp. 2120-2132
Open Access | Times Cited: 20
Dietary Fiber from Navel Orange Peel Prepared by Enzymatic and Ultrasound-Assisted Deep Eutectic Solvents: Physicochemical and Prebiotic Properties
Liling Zhou, Jiaqian Luo, Qiu‐Tao Xie, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 2007-2007
Open Access | Times Cited: 19
Designing healthier and more sustainable ultraprocessed foods
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 8
Regulation of glycose and lipid metabolism and application based on the colloidal nutrition science properties of konjac glucomannan: A comprehensive review
Pengkui Xia, Ying Zheng, Li Sun, et al.
Carbohydrate Polymers (2024) Vol. 331, pp. 121849-121849
Closed Access | Times Cited: 7
High-fiber cookies with bamboo flour and edible flowers: evaluation of structural properties, phenolic content, antioxidant activity and nutritional value.
Joanna Grzelczyk, Piotr Drożdżyński, Grażyna Budryn, et al.
LWT (2025), pp. 117321-117321
Open Access
Mushrooms in innovative food products: challenges and potential opportunities as meat substitutes, snacks and functional beverages
Alex Graça Contato, Carlos Adam Conte‐Júnior
Trends in Food Science & Technology (2025), pp. 104868-104868
Closed Access
Nutritional and functional characterization of different types of brewer's spent grain flours
Daniela C. García, Ivanna Villalba, Nicola Savino, et al.
Food Bioscience (2025) Vol. 64, pp. 105890-105890
Closed Access
Effects of Bacillus velezensis fermentation on the composition, structure, physicochemical properties and in vitro hypoglycemic effects of highland barley dietary fiber
An Wang, Shimei Zhang, Liang Li, et al.
International Journal of Biological Macromolecules (2025), pp. 139964-139964
Closed Access
Exploring the Benefits of Nutrition of Little Millet: Unveiling the Effect of Processing Methods on Bioactive Properties
Annu Kumari, Pardeep Kumar Sadh, Ajay Kamboj, et al.
Journal of Food Biochemistry (2025) Vol. 2025, Iss. 1
Open Access
Nutritional and Bioactive Compounds of Novel Protein‐Based Ingredients From Industrial Hempseed Hearts
Bingqi Chen, Vermont P. Día
Sustainable Food Proteins (2025) Vol. 3, Iss. 1
Open Access
Extracción de fibra dietaria de cáscara de naranja mediante microondas y método convencional: Propiedades macromoleculares y funcionales
Roberto Domı́nguez, Luz Araceli Ochoa‐Martínez, Juliana Morales‐Castro, et al.
TECNOCIENCIA CHIHUAHUA (2025) Vol. 18, Iss. 4, pp. e1686-e1686
Open Access
Physiological and Metabolic Effects of Opuntia ficus indica spp. Peel Formulations
José Arias‐Rico, Iris Cristal Hernández-Ortega, Osmar Antonio Jaramillo‐Morales, et al.
Life (2025) Vol. 15, Iss. 2, pp. 148-148
Open Access
Advances in understanding dietary fiber: Classification, structural characterization, modification, and gut microbiome interactions
Yiming Feng, Qing Jin, Xuanbo Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Open Access
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