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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 high-pressure microfluidization treatment on the structural, physiochemical properties of insoluble dietary fiber in highland barley bran
Jiaxin Li, Huihan Xi, Aixia Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129743-129743
Closed Access | Times Cited: 18

Showing 18 citing articles:

Structure, physicochemical and adsorption properties of insoluble dietary fiber from Lycium Barbarum residue: A potential functional factor
Haixuan Sun, Weiben Ge, Deao Song, et al.
Food Bioscience (2024) Vol. 61, pp. 104703-104703
Closed Access | Times Cited: 6
Modification of black soybean (Glycine max(L.)merr.) residue insoluble dietary fiber with ultrasonic, microwave, high temperature and high-pressure, and extrusion
Hui Lei, Yu Zhang, Tingting Guan, et al.
Food Chemistry (2025) Vol. 473, pp. 143020-143020
Closed Access
Dynamic high‐pressure microfluidization for the extraction and processing of polysaccharides: a focus on some foods and by‐products
Yang Zhang, Jingchun Yang, Ling Yang, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Effects of steam explosion on the structural, physicochemical, and functional characteristics of dietary fiber in sorghum grains
Xiaoli Ma, Yuan Zhang, X. Chu, et al.
LWT (2025), pp. 117522-117522
Open Access
Functional properties and application potential of black soybean meal insoluble dietary fiber remodeled by ultrasound combined with ultrahigh pressure
Tong Liu, Xinyu Zhen, Nan Zheng, et al.
LWT (2025) Vol. 221, pp. 117594-117594
Open Access
Effects of enzymes combined with Lactobacillus plantarum and Bifidobacterium on the properties and in vitro hypoglycemic activity of sea buckthorn insoluble dietary fiber
Tingting Guo, Zongyi He, Fang Wang, et al.
Food Bioscience (2025), pp. 106472-106472
Closed Access
Dynamic high pressure microfluidization modified oat dietary fiber: texture modulation and its mechanistic in whole grain oat milk
Ziyue Kang, Ning Meng, Ming Liu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110418-110418
Closed Access | Times Cited: 3
Detailed Phytochemical Composition, Cyto-/Hepatotoxicity, and Antioxidant/Anti-Inflammatory Profile of Moroccan Spices: A Study on Coriander, Caraway, and Mystical Cumin
Hiba Bouzaid, Liliana Espírito Santo, Diana Melo, et al.
Molecules (2024) Vol. 29, Iss. 15, pp. 3485-3485
Open Access | Times Cited: 3
Effect of extrusion processing on physicochemical and functional properties of water-soluble dietary fiber and water-insoluble dietary fiber of whole grain highland barley
Jingwen Xu, Tiantian Tian, Yong Zhao
Food & medicine homology. (2024) Vol. 2, Iss. 2, pp. 9420032-9420032
Closed Access | Times Cited: 2
Enhancement of physicochemical, in vitro hypoglycemic, hypolipidemic, antioxidant and prebiotic properties of oat bran dietary fiber: Dynamic high pressure microfluidization
Ziyue Kang, Ning Meng, Ming Liu, et al.
Food Bioscience (2024) Vol. 61, pp. 104983-104983
Closed Access | Times Cited: 1
Mechanism of promoting okara insoluble to soluble dietary fiber by high-pressure homogenization-microbial fermentation
Derong Lin, Hongjin Ning, Ya Liu, et al.
Bioresource Technology (2024) Vol. 416, pp. 131774-131774
Closed Access | Times Cited: 1
High pressure processing at different hydration levels as a tool to enhance rice bran stability and techno-functionality
Eva Grau-Fuentes, Raquel Garzón, Dolores Rodrigo, et al.
Food Research International (2024) Vol. 201, pp. 115593-115593
Open Access | Times Cited: 1
Structure, Physicochemical and Adsorption Properties of Insoluble Dietary Fiber from Lycium Barbarum Residue: A Potential Functional Factor
Hongxin Wang, Haixuan Sun, Weiben Ge, et al.
(2024)
Closed Access
Fighting microplastics: The role of dietary fibers in protecting health
Huiping Wang, Zhen Wang, Sijie Zhang, et al.
Food Frontiers (2024) Vol. 5, Iss. 5, pp. 1984-1998
Open Access
Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: physicochemical properties, mixed flour quality, steamed bread quality, and flavor
Liu Anqi, Haiqin Li, Wentao Xu, et al.
LWT (2024) Vol. 213, pp. 117049-117049
Open Access
Machine learning-enhanced modeling and characterization for optimizing dietary Fiber production from Highland barley bran
Derong Lin, Yinhe Liu, Yi Ma, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137616-137616
Closed Access
Thermal processing improved dietary fiber quality of whole grain highland barley: Studies on structural, physiochemical and functional properties
Yaxuan Ai, Qingbin Guo, Yong Zhao, et al.
Journal of Cereal Science (2024), pp. 104087-104087
Closed Access
Effect of induced electric field treatment on structural and physicochemical properties of wheat bran to enhance soluble dietary fiber content
Shaoshuang Qin, Ming Li, Yulu Yang, et al.
Food Research International (2024) Vol. 201, pp. 115618-115618
Closed Access
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