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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:

Techno-functional properties of protein from protease-treated brewers’ spent grain (BSG) and investigation of antioxidant activity of extracted proteins and BSG residues
Joncer Naibaho, Małgorzata Korzeniowska, Aneta Wojdyło, et al.
Journal of Cereal Science (2022) Vol. 107, pp. 103524-103524
Open Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Active ingredients in waste of distillers’ grains and their resource utilization
Bin Dong, Yijie Wang, Lili Han, et al.
Reviews in Environmental Science and Bio/Technology (2025)
Closed Access | Times Cited: 1
Brewers’ Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges
Laura Nyhan, Aylin W. Sahin, Harold H. Schmitz, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 28, pp. 10543-10564
Open Access | Times Cited: 37
Extraction, Composition, Functionality, and Utilization of Brewer’s Spent Grain Protein in Food Formulations
Bhanu Devnani, Galo Chuchuca Moran, Lutz Großmann
Foods (2023) Vol. 12, Iss. 7, pp. 1543-1543
Open Access | Times Cited: 36
Brewers spent grain protein hydrolysate as a functional ingredient for muffins: Antioxidant, antidiabetic, and sensory evaluation
Nooshin Bazsefidpar, Amir Pouya Ghandehari Yazdi, Amin Karimi, et al.
Food Chemistry (2023) Vol. 435, pp. 137565-137565
Open Access | Times Cited: 17
Recycling potential of brewer's spent grains for circular biorefineries
Deepti Agrawal, Deeksha Gopaliya, Nicholas Willoughby, et al.
Current Opinion in Green and Sustainable Chemistry (2022) Vol. 40, pp. 100748-100748
Open Access | Times Cited: 26
Valorization of Bioactive Compounds Extracted from Brewer’s Spent Grain (BSG) for Sustainable Food Waste Recycling
Huijung Chu, Taghi Miri, Helen Onyeaka
Sustainability (2025) Vol. 17, Iss. 6, pp. 2477-2477
Open Access
Fortification of dairy-free yoghurt with bioactive protein from solid-state fermented brewers’ spent grain
Jiao Zhang, Ariane Perez-Gavilan, Adriana Cunha Neves
Applied Food Research (2025), pp. 100833-100833
Open Access
Optimization of protein extraction from brewer’s spent grain and production of bioactive peptides
Nooshin Bazsefidpar, Hassan Ahmadi Gavlighi, Amir Pouya Ghandehari Yazdi, et al.
Biomass Conversion and Biorefinery (2023) Vol. 14, Iss. 15, pp. 17455-17465
Closed Access | Times Cited: 10
Optimizing the extraction of protein from broken rice using response surface methodology and comparing the protein functional properties
Yinan Cai, Qingquan Li, Dehai Li, et al.
Journal of Cereal Science (2023) Vol. 113, pp. 103726-103726
Closed Access | Times Cited: 10
Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity
Anisha Anisha, Deepika Kaushik, Mukul Kumar, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 6, pp. 3154-3179
Open Access | Times Cited: 9
In silico bioactivity analysis of peptide fractions derived from brewer's spent grain hydrolysates
José E. Aguilar-Toalá, Yair Cruz‐Narváez, David Quintanar‐Guerrero, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2804-2815
Open Access | Times Cited: 3
By-Product Valorization as a Means for the Brewing Industry to Move toward a Circular Bioeconomy
P Pasquet, M. Villain-Gambier, Dominique Trébouet
Sustainability (2024) Vol. 16, Iss. 8, pp. 3472-3472
Open Access | Times Cited: 3
1Characteristics of walnut oil and the residual cake prepared using various pretreatment and extraction methods
Shinuo Cao, Xiang Fei, Shanshan Li, et al.
LWT (2024) Vol. 206, pp. 116596-116596
Open Access | Times Cited: 3
Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior
Joncer Naibaho, Emir Jonuzi, Nika Butula, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1955-1964
Open Access | Times Cited: 15
The roles of brewers’ spent grain derivatives in coconut-based yogurt-alternatives: Microstructural characteristic and the evaluation of physico-chemical properties during the storage
Joncer Naibaho, Nika Butula, Emir Jonuzi, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1195-1204
Open Access | Times Cited: 13
Soy-based yogurt-alternatives enriched with brewers’ spent grain flour and protein hydrolysates: Microstructural evaluation and physico-chemical properties during the storage
Joncer Naibaho, Emir Jonuzi, Nika Butula, et al.
LWT (2023) Vol. 178, pp. 114626-114626
Open Access | Times Cited: 7
Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties
Paola Conte, Maria Paciulli, Marina Mefleh, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 9, pp. 2363-2373
Closed Access | Times Cited: 2
Techno-Functions and Safety Concerns of Plant-Based Peptides in Food Matrices
Chi‐Ching Lee, Itthanan Suttikhana, Tolulope Joshua Ashaolu
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 22, pp. 12398-12414
Closed Access | Times Cited: 2
Brewers’ spent grain as a functional ingredient in bakery, pasta, and cereal-based products
Hamed Saberian, Amir Pouya Ghandehari Yazdi, Mohammad Nejatian, et al.
Future Foods (2024), pp. 100479-100479
Open Access | Times Cited: 2
Chemical compositions, antioxidant activities and techno‐functionality of spent grain treated by autoclave treatment: evaluation of water and temperature levels
Joncer Naibaho, Łukasz Bobak, Anna Pudło, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 4, pp. 2130-2140
Open Access | Times Cited: 8
Determination of Functionalities of Proteins and Their Corresponding Hydrolysates from Brewers’ Spent Grain
Jiao Zhang, Ariane Perez-Gavilan, Adriana Cunha Neves
Journal of the American Society of Brewing Chemists (2024), pp. 1-12
Closed Access | Times Cited: 1
Microwave-assisted protein extraction from foxtail millet: Optimization, structural characterization, techno-functional properties, and bioactivity of peptides
S. Karki, Wai Prathumpai, Anil Kumar Anal
International Journal of Biological Macromolecules (2024), pp. 139312-139312
Closed Access | Times Cited: 1
Functional, thermal, bioactive and antihypertensive properties of hot trub derived from brewing waste as an alternative source of protein
Luan Gustavo Santos, Vilásia Guimarães Martins
Food Hydrocolloids (2023) Vol. 146, pp. 109292-109292
Closed Access | Times Cited: 4
Effect of Physical Separation with or without Ultrasound Application on Brewers’ Spent Grain to Obtain Powders for Potential Application in Foodstuffs
C. Cabrera Ruiz, Heidi Schalchli, Priscilla Siqueira Melo, et al.
(2024)
Open Access
Synergistic effect of bath-ultrasonication and heating treatments on two-steps treatment of brewers’ spent grain
Joncer Naibaho, Łukasz Bobak, Aneta Wojdyło, et al.
Heliyon (2024) Vol. 10, Iss. 15, pp. e35166-e35166
Open Access
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