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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:

The potential improvements of naked barley pretreatments on GABA, β-glucan, and antioxidant properties
Waleed AL‐Ansi, Amer Ali Mahdi, Qais Ali Al‐Maqtari, et al.
LWT (2020) Vol. 130, pp. 109698-109698
Closed Access | Times Cited: 48

Showing 1-25 of 48 citing articles:

Highland barley: Chemical composition, bioactive compounds, health effects, and applications
Mohammed Obadi, Jun Sun, Bin Xu
Food Research International (2021) Vol. 140, pp. 110065-110065
Closed Access | Times Cited: 163
Molecular structure, morphological, and physicochemical properties of highlands barley starch as affected by natural fermentation
Waleed AL‐Ansi, Bilal Sajid Mushtaq, Amer Ali Mahdi, et al.
Food Chemistry (2021) Vol. 356, pp. 129665-129665
Closed Access | Times Cited: 66
Enrichment of gamma-aminobutyric acid in foods: From conventional methods to innovative technologies
Yu Sun, Arshad Mehmood, Maurizio Battino, et al.
Food Research International (2022) Vol. 162, pp. 111801-111801
Closed Access | Times Cited: 49
Influence of germination on bread-making behaviors, functional and shelf-life properties, and overall quality of highland barley bread
Waleed AL‐Ansi, Ying Zhang, Talal Abdulrazzak Ali Alkawry, et al.
LWT (2022) Vol. 159, pp. 113200-113200
Open Access | Times Cited: 39
Recent advances in the biosynthesis and industrial biotechnology of Gamma-amino butyric acid
Ripon Baroi Milon, Pengchen Hu, Xueqiong Zhang, et al.
Bioresources and Bioprocessing (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 10
Characterization of molecular, physicochemical, and morphological properties of starch isolated from germinated highland barley
Waleed AL‐Ansi, Amer Ali Mahdi, Qais Ali Al‐Maqtari, et al.
Food Bioscience (2021) Vol. 42, pp. 101052-101052
Closed Access | Times Cited: 44
Effect of highland barely germination on thermomechanical, rheological, and micro-structural properties of wheat-oat composite flour dough
Waleed AL‐Ansi, Jalal Ahmed Fadhl, Abdulmageed Bagash Abdullah, et al.
Food Bioscience (2023) Vol. 53, pp. 102521-102521
Open Access | Times Cited: 20
The role of guar gum in improving the gel and structural characteristics of germinated highland barley starch
Wentao Pan, Wenmeng Liu, Jinwang Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 238, pp. 124052-124052
Closed Access | Times Cited: 18
Functional components and antioxidant activity were improved in ginger fermented by Bifidobacterium adolescentis and Monascus purpureus
Yumei Tan, Mengxiang Gao, Li Li, et al.
LWT (2024) Vol. 197, pp. 115931-115931
Open Access | Times Cited: 6
Effects of synergistic modification using alkalis and guar gum on the pasting, rheological, and microstructural properties of germinated highland barley starch gels
Wentao Pan, Xin Qi, Mingyue Shen, et al.
Food Chemistry (2024) Vol. 447, pp. 138986-138986
Closed Access | Times Cited: 6
A systematic review of highland barley: Ingredients, health functions and applications
Yiming Lyu, Sen Ma, Jingke Liu, et al.
Grain & Oil Science and Technology (2021) Vol. 5, Iss. 1, pp. 35-43
Open Access | Times Cited: 37
Bioactive compounds of highland barley and their health benefits
Yitong Li, Tong Li, Rui Hai Liu
Journal of Cereal Science (2021) Vol. 103, pp. 103366-103366
Closed Access | Times Cited: 34
Change of physiochemical characteristics, nutritional quality, and volatile compounds of Chenopodium quinoa Willd. during germination
Yongli Lan, Xinze Wang, Lei Wang, et al.
Food Chemistry (2024) Vol. 445, pp. 138693-138693
Closed Access | Times Cited: 5
Exploring the transformative effects of solid-state fermentation on the structure, texture, and metabolism of oat-based dough
Juan Sun, Waleed AL‐Ansi, Lu Lu, et al.
International Journal of Food Science & Technology (2025) Vol. 60, Iss. 1
Open Access
Development of Functional Sourdough Bread Using Lactobacillus sakei and Germinated Brown Rice: Evaluation of Phenolic Compounds, Antioxidant Capacity, Gamma‐Amino Butyric Acid (GABA) Content, and Sensory Characteristics
Seyed Ali Sobhanian, Solmaz Saremnezhad, Mostafa Soltani
Food Science & Nutrition (2025) Vol. 13, Iss. 3
Open Access
Transcriptome Analysis Reveals the Molecular Mechanism of GABA Accumulation during Quinoa (Chenopodium quinoa Willd.) Germination
Derui Zhang, Xiaonan Wei, Ze Liu, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 41, pp. 12171-12186
Closed Access | Times Cited: 32
Unveiling the relationship between heat-resistant structure characteristics and inhibitory activity in colored highland barley proteinaceous α-amylase inhibitors
Tingting Liu, Yao Gu, Waleed AL‐Ansi, et al.
Food Chemistry (2025) Vol. 476, pp. 143401-143401
Closed Access
Progress of Grain Polyphenols: Biological Activities, Enrichment Methods, and Applications
Jialin He, Sihao Chen, Xinmiao Yao, et al.
Molecular Nutrition & Food Research (2025)
Closed Access
Physicochemical and bioactive properties of a high β-glucan barley variety ‘Betaone’ affected by germination processing
Mohammad Zahirul Islam, Hyo‐Geun An, Soo-Ji Kang, et al.
International Journal of Biological Macromolecules (2021) Vol. 177, pp. 129-134
Closed Access | Times Cited: 23
Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder
Xiang Xiao, Jiaying Li, Hao Xiong, et al.
Frontiers in Nutrition (2022) Vol. 8
Open Access | Times Cited: 17
Potential of Underutilized Grain Crops in the Western Mountains of Nepal for Food and Nutrient Security
Bijay Regmi, Samir Kunwar, Tri Dev Acharya, et al.
Agriculture (2023) Vol. 13, Iss. 7, pp. 1360-1360
Open Access | Times Cited: 10
Germination in improving the nutrition, health benefits and processing of highland barley
Ruirong Pan, Alkassoumi Hassane Hamadou, Bin Xu
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2162-2171
Closed Access | Times Cited: 3
Fractionation, physicochemical and structural characterization of polysaccharides from barley water-soluble fiber
Yuxiao Wang, Linyan Li, Ting Zhang, et al.
Food Hydrocolloids (2020) Vol. 113, pp. 106539-106539
Closed Access | Times Cited: 22
Effect of ultrasound and microwave pretreatment on sprouting, GABA, bioactive compounds, and other physicochemical properties of sorghum
Anagha Deore, K.A. Athmaselvi, N. Venkatachalapathy
Grain & Oil Science and Technology (2023) Vol. 6, Iss. 2, pp. 91-99
Open Access | Times Cited: 7
Volatile compound dynamics in oats solid-state fermentation: A comparative study of Saccharomyces cerevisiae A3, Lactococcus lactis 4355, and Lactobacillus plantarum 2329 inoculations
Juan Sun, Waleed AL‐Ansi, Mingcong Fan, et al.
Food Chemistry (2023) Vol. 437, pp. 137813-137813
Closed Access | Times Cited: 7
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