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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:

Arabinoxylan structural characteristics, interaction with gut microbiota and potential health functions
Zhuoyun Chen, Shanshan Li, Yuanfang Fu, et al.
Journal of Functional Foods (2019) Vol. 54, pp. 536-551
Closed Access | Times Cited: 110

Showing 1-25 of 110 citing articles:

The plant cell wall: Biosynthesis, construction, and functions
Baocai Zhang, Yihong Gao, Lanjun Zhang, et al.
Journal of Integrative Plant Biology (2020) Vol. 63, Iss. 1, pp. 251-272
Open Access | Times Cited: 338
Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health
Nirmala Prasadi V. P., Iris J. Joye
Nutrients (2020) Vol. 12, Iss. 10, pp. 3045-3045
Open Access | Times Cited: 265
Ultrasound-assisted extraction and characteristics of maize polysaccharides from different sites
Zongyan Song, Xiong Xiong, Gangliang Huang
Ultrasonics Sonochemistry (2023) Vol. 95, pp. 106416-106416
Open Access | Times Cited: 51
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: 49
Impact of probiotics and prebiotics targeting metabolic syndrome
Douglas Xavier-Santos, Raquel Bedani, Egidio Dorea Lima, et al.
Journal of Functional Foods (2019) Vol. 64, pp. 103666-103666
Open Access | Times Cited: 79
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: 48
Grafted ferulic acid dose-dependently enhanced the apparent viscosity and antioxidant activities of arabinoxylan
Xingyue Xiao, Jinli Qiao, Jing Wang, et al.
Food Hydrocolloids (2022) Vol. 128, pp. 107557-107557
Closed Access | Times Cited: 39
Recent Developments in Molecular Characterization, Bioactivity, and Application of Arabinoxylans from Different Sources
Jinxin Pang, Yi Zhang, Xiaoyang Tong, et al.
Polymers (2023) Vol. 15, Iss. 1, pp. 225-225
Open Access | Times Cited: 22
Arabinoxylan source and xylanase specificity influence the production of oligosaccharides with prebiotic potential
Reskandi C. Rudjito, Amparo Jiménez-Quero, Maria Del Carmen Casado Muñoz, et al.
Carbohydrate Polymers (2023) Vol. 320, pp. 121233-121233
Open Access | Times Cited: 22
Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods
Zhongwei Chen, Andrew L. Mense, Lauren R. Brewer, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 14
Isolation of arabinoxylan and cellulose-rich arabinoxylan from wheat bran of different varieties and their functionalities
Amritpal Kaur, Balwinder Singh, Madhav P. Yadav, et al.
Food Hydrocolloids (2020) Vol. 112, pp. 106287-106287
Closed Access | Times Cited: 57
Arabinoxylan from wheat bran: molecular degradation and functional investigation
Yan Liu, Shaowei Wang, Ji Kang, et al.
Food Hydrocolloids (2020) Vol. 107, pp. 105914-105914
Closed Access | Times Cited: 55
The prebiotic potential of brewers’ spent grain on livestock’s health: a review
Emanuel Joel Lao, Noel Dimoso, Jofrey Raymond, et al.
Tropical Animal Health and Production (2020) Vol. 52, Iss. 2, pp. 461-472
Closed Access | Times Cited: 52
Valorization of cereal by-product hemicelluloses: Fractionation and purity considerations
Anis N. Arzami, Thao M. Ho, Kirsi S. Mikkonen
Food Research International (2021) Vol. 151, pp. 110818-110818
Open Access | Times Cited: 52
Isolation, Structural, Functional, and Bioactive Properties of Cereal Arabinoxylan─A Critical Review
Hong-Ju He, Jinli Qiao, Yan Liu, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 51, pp. 15437-15457
Closed Access | Times Cited: 51
Impact of arabinoxylan on characteristics, stability and lipid oxidation of oil-in-water emulsions: Arabinoxylan from wheat bran, corn bran, rice bran, and rye bran
Shanshan Li, Hong Chen, Wei Cheng, et al.
Food Chemistry (2021) Vol. 358, pp. 129813-129813
Closed Access | Times Cited: 43
Fermentation models of dietary fibre in vitro and in vivo - A review
Ji Kang, Sijia Yin, Jie Liu, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107685-107685
Closed Access | Times Cited: 29
Arabinoxylan from rice bran protects mice against high-fat diet-induced obesity and metabolic inflammation by modulating gut microbiota and short-chain fatty acids
Shunjing Luo, He Li, Huibin Zhang, et al.
Food & Function (2022) Vol. 13, Iss. 14, pp. 7707-7719
Closed Access | Times Cited: 29
Are olive pomace powders a safe source of bioactives and nutrients?
Tânia Bragança Ribeiro, Ana Oliveira, Marta Coelho, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 5, pp. 1963-1978
Open Access | Times Cited: 48
Prebiotic properties, antioxidant activity, and acute oral toxicity of xylooligosaccharides derived enzymatically from corncob
Pinpanit Boonchuay, Rawiwan Wongpoomchai, Sanchai Jaturasitha, et al.
Food Bioscience (2021) Vol. 40, pp. 100895-100895
Closed Access | Times Cited: 39
Plant-sourced intrinsic dietary fiber: Physical structure and health function
Wangyan Qin, Lijun Sun, Ming Miao, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 341-355
Closed Access | Times Cited: 34
Rye Flour and Rye Bran: New Perspectives for Use
Dariusz Dziki
Processes (2022) Vol. 10, Iss. 2, pp. 293-293
Open Access | Times Cited: 27
Impact of water soluble arabinoxylan on starch-gluten interactions in dough
Xuefeng Zhu, Han Tao, Huili Wang, et al.
LWT (2022) Vol. 173, pp. 114289-114289
Open Access | Times Cited: 25
Arabinoxylan of varied structural features distinctively affects the functional and in vitro digestibility of wheat starch
Ji Kang, Zhi-Yan Huang-Fu, Xiaona Tian, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108615-108615
Closed Access | Times Cited: 14
Influence of structural features and feruloylation on fermentability and ability to modulate gut microbiota of arabinoxylan in in vitro fermentation
Zhongxia Li, Huibin Zhang, He Li, et al.
Frontiers in Microbiology (2023) Vol. 13
Open Access | Times Cited: 13
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