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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:

Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiber
Guanyi Peng, Jiapan Gan, Ruihong Dong, et al.
LWT (2021) Vol. 149, pp. 111905-111905
Closed Access | Times Cited: 40

Showing 1-25 of 40 citing articles:

Importance of Insoluble-Bound Phenolics to the Antioxidant Potential Is Dictated by Source Material
Fereidoon Shahidi, Abul Hossain
Antioxidants (2023) Vol. 12, Iss. 1, pp. 203-203
Open Access | Times Cited: 49
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: 22
Effect and mechanism of insoluble dietary fiber on postprandial blood sugar regulation
Gaopeng Zhang, Dan Wang, Yangyue Ding, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104354-104354
Closed Access | Times Cited: 18
Advancements in modifying insoluble dietary fiber: Exploring the microstructure, physicochemical properties, biological activity, and applications in food industry—A review
Tong Liu, Hongyu Lei, Xinyu Zhen, et al.
Food Chemistry (2024) Vol. 458, pp. 140154-140154
Closed Access | Times Cited: 18
Structural, physicochemical and functional properties of dietary fiber from brown rice products treated by different processing techniques
Zhan‐qian Ma, Na Zhang, Xiaotong Zhai, et al.
LWT (2023) Vol. 182, pp. 114789-114789
Open Access | Times Cited: 25
Polyphenol-Rich Extracts and Essential Oil from Egyptian Grapefruit Peel as Potential Antioxidant, Antimicrobial, and Anti-Inflammatory Food Additives
Faten M. Ibrahim, Eman M. Nagiub Abdelsalam, Reda Sayed Mohammed, et al.
Applied Sciences (2024) Vol. 14, Iss. 7, pp. 2776-2776
Open Access | Times Cited: 9
Screen of high efficiency cellulose degrading strains and effects on tea residues dietary fiber modification: Structural properties and adsorption capacities
Jingyu Si, Chaoran Yang, Wenjie Ma, et al.
International Journal of Biological Macromolecules (2022) Vol. 220, pp. 337-347
Closed Access | Times Cited: 35
Assessing the bioactivity, cytotoxicity, and rheological properties of pectin recovered from citrus peels
Marie Carene Nancy Picot-Allain, Atefeh Amiri, Khalida Abdoun-Ouallouche, et al.
Food Bioscience (2022) Vol. 46, pp. 101550-101550
Closed Access | Times Cited: 30
New insights into non-extractable phenolic compounds analysis
Caroline Carboni Martins, Rafael C. Rodrigues, Giovana Domeneghini Mercali, et al.
Food Research International (2022) Vol. 157, pp. 111487-111487
Open Access | Times Cited: 30
Fortified yogurt with high-quality dietary fiber prepared from the by-products of grapefruit by superfine grinding combined with fermentation treatment
Xiaoting Qin, Chaoran Yang, Jingyu Si, et al.
LWT (2023) Vol. 188, pp. 115396-115396
Open Access | Times Cited: 20
High-pressure homogenization treatment of red seaweed Bangia fusco-purpurea affects the physicochemical, functional properties and enhances in vitro anti-glycation activity of its dietary fibers
Qingzhi Huang, Tao Hong, Mingjing Zheng, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 86, pp. 103369-103369
Closed Access | Times Cited: 18
Comparative analysis of dietary fibers from grapefruit peel prepared by ultrafine grinding: Structural properties, adsorption capacities, in vitro prebiotic activities
Xiaoting Qin, Xuewen Dong, Jie Tang, et al.
Food Bioscience (2023) Vol. 56, pp. 103163-103163
Closed Access | Times Cited: 18
The food by-products bioprocess wheel: a guidance tool for the food industry
Arnau Vilas-Franquesa, Marco Montemurro, M Casertano, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104652-104652
Open Access | Times Cited: 7
Enzymatic preparation and characterization of honey pomelo peel cellulose and its cellulose nanofibers
Zhi Yang, Qiaoling Chen
Industrial Crops and Products (2023) Vol. 206, pp. 117655-117655
Closed Access | Times Cited: 14
Release characteristic of bound polyphenols from tea residues insoluble dietary fiber by mixed solid-state fermentation with cellulose degrading strains CZ-6 and CZ-7
Jingyu Si, Jiayan Xie, Bing Zheng, et al.
Food Research International (2023) Vol. 173, pp. 113319-113319
Closed Access | Times Cited: 11
Introduction
Huizi Tan, Chao Yang, Shaoping Nie
Elsevier eBooks (2025), pp. 3-14
Closed Access
Evolution of analytical strategies in food sciences
Gloria Domínguez‐Rodríguez, J. A. Mendiola, Elena Ibáñez
Elsevier eBooks (2025), pp. 35-67
Closed Access
The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with Bacillus subtilis
Ping Zhang, Jialan Zhang, Li Li, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 499-499
Open Access
Structural, physicochemical, and functional properties of insoluble dietary fiber derived from okara by Viscozyme®L
Gaopeng Zhang, Manyi Hao, Ying He, et al.
Journal of Food Science (2023) Vol. 88, Iss. 5, pp. 1994-2008
Closed Access | Times Cited: 9
Phenolic antioxidants in the framework of Sustainable Development Goals: how far are we from zero waste?
Gabriela Boscariol Rasera, Raquel Bridi, Renan Danielski, et al.
Current Opinion in Food Science (2024) Vol. 57, pp. 101163-101163
Closed Access | Times Cited: 3
Influences of superfine-grinding and enzymolysis separately assisted with carboxymethylation and acetylation on the in vitro hypoglycemic and antioxidant activities of oil palm kernel expeller fibre
Bufan Xu, Anyu Zhang, Yajun Zheng, et al.
Food Chemistry (2024) Vol. 449, pp. 139192-139192
Closed Access | Times Cited: 3
Physicochemical Characteristics of Soluble Dietary Fiber Obtained from Grapefruit Peel Insoluble Dietary Fiber and Its Effects on Blueberry Jam
Jiayan Xie, Guanyi Peng, Xiaobo Hu, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3735-3735
Open Access | Times Cited: 15
Dual Enzymolysis Assisted by Acrylate or Phosphate Grafting: Influences on the Structural and Functional Properties of Jujube Residue Dietary Fiber
Yitao Zhao, Jianguo Xu, Yajun Zheng, et al.
Molecules (2024) Vol. 29, Iss. 2, pp. 478-478
Open Access | Times Cited: 2
From Bin to Benefit: Sustainable Valorization of Grapefruit (Citrus paradisi) Byproducts Towards the Circular Economy
Sahil Chaudhary, Barinderjit Singh
Current Food Science and Technology Reports (2024) Vol. 2, Iss. 3, pp. 271-296
Closed Access | Times Cited: 2
Extraction of bioactive compounds
Parthasarathi Subramanian, C. Anandharamakrishnan
Elsevier eBooks (2023), pp. 45-87
Closed Access | Times Cited: 5
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