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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:

Microstructure, physicochemical properties, and adsorption capacity of deoiled red raspberry pomace and its total dietary fiber
Meixuan Li, Yixiao Liu, Guang Yang, et al.
LWT (2021) Vol. 153, pp. 112478-112478
Open Access | Times Cited: 36

Showing 1-25 of 36 citing articles:

The effects of different extraction methods on physicochemical, functional and physiological properties of soluble and insoluble dietary fiber from Rubus chingiiHu. fruits
Siqi Wang, Yingqi Fang, Yongbin Xu, et al.
Journal of Functional Foods (2022) Vol. 93, pp. 105081-105081
Open Access | Times Cited: 51
Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties
Ieva Jurevičiūtė, Milda Keršienė, Loreta Bašinskienė, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 716-716
Open Access | Times Cited: 35
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: 11
Impact of Incorporating Two Types of Dried Raspberry Pomace into Gluten-Free Bread on Its Nutritional and Antioxidant Characteristics
Anna Pecyna, Monika Krzywicka, Agata Blicharz‐Kania, et al.
Applied Sciences (2024) Vol. 14, Iss. 4, pp. 1561-1561
Open 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
An overview of pyrolysis of de-oiled cakes for the production of biochar, bio-oil, and pyro-gas: Current status, challenges, and future perspective
Lakshmi Rajpoot, Ankita Tagade, Gunavant Deshpande, et al.
Bioresource Technology Reports (2022) Vol. 19, pp. 101205-101205
Closed Access | Times Cited: 27
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: 19
Sustainable raw materials for efficient valorization and recovery of bioactive compounds
Branimir Pavlić, Milica Aćimović, Aleksandra Sknepnek, et al.
Industrial Crops and Products (2022) Vol. 193, pp. 116167-116167
Closed Access | Times Cited: 21
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: 3
Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics
Ningjie Li, Songjun Wang, Tianli Wang, et al.
Foods (2022) Vol. 11, Iss. 12, pp. 1722-1722
Open Access | Times Cited: 18
Effects of rice vinegar treatment on the antioxidant activities and protein structures of whole egg liquid before and after gastrointestinal digestion
Mingmin Qing, Jingnan Zang, Yanqiu Ma, et al.
Food Chemistry (2022) Vol. 404, pp. 134574-134574
Closed Access | Times Cited: 17
Physicochemical properties of dietary fiber of bergamot and its effect on diabetic mice
Huifan Liu, Jiaxi Liang, Churong Liang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 16
Effect of Insoluble Dietary Fiber Extracted from Feijoa (Acca sellowiana (O. Berg) Burret.) Supplementation on Physicochemical and Functional Properties of Wheat Bread
Dan Wang, Qingmin Wang, Yunfei Sun, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 2019-2019
Open Access | Times Cited: 9
Characterization of Băbească Neagră Grape Pomace and Incorporation into Jelly Candy: Evaluation of Phytochemical, Sensory, and Textural Properties
Mariana Spinei, Mircea Oroian
Foods (2023) Vol. 13, Iss. 1, pp. 98-98
Open Access | Times Cited: 8
Process Modeling and Convective Drying Optimization of Raspberry Pomace as a Fiber-Rich Functional Ingredient: Effect on Techno-Functional and Bioactive Properties
José P. Tejeda-Miramontes, Brenda C. Espinoza-Paredes, Ana Zatarain-Palffy, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3597-3597
Open Access | Times Cited: 2
The Effect of Berry Pomace on Quality Changes of Beef Patties during Refrigerated Storage
Živilė Tarasevičienė, Indrė Čechovičienė, Aurelija Paulauskienė, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2180-2180
Open Access | Times Cited: 10
Effects of Extraction Methods on the Structural Characteristics and Functional Properties of Insoluble Dietary Fiber Extracted from Aronia melanocarpa
Xin Wen, Xuyuan Qin, Zhaolian Han, et al.
ACS Food Science & Technology (2023) Vol. 3, Iss. 4, pp. 666-674
Closed Access | Times Cited: 5
Effects of high-pressure processing on the physicochemical and adsorption properties, structural characteristics, and dietary fiber content of kelp (Laminaria japonica)
Zhao Song-lin, Zhitao Pan, Nima Azarakhsh, et al.
Current Research in Food Science (2023) Vol. 8, pp. 100671-100671
Open Access | Times Cited: 5
Fractionation of Glycans from Hot‐Water Extracts with Ceramic Ultrafiltration Membranes
M. Wolf, Stefan Hanstein
Chemie Ingenieur Technik (2024) Vol. 96, Iss. 4, pp. 410-417
Open Access | Times Cited: 1
Physicochemical and functional properties of dietary fibres extracted from the pseudostem of Musa balbisiana Colla
Priyanka Bhattacharyya, Mamoni Das, Ananta Saikia, et al.
Annals of Phytomedicine An International Journal (2024) Vol. 13, Iss. 1
Open Access | Times Cited: 1
Effect of Issatchenkia terricola WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine Processing
Hongying He, Yuchen Yan, Dong Dan, et al.
Journal of Fungi (2021) Vol. 8, Iss. 1, pp. 17-17
Open Access | Times Cited: 13
Composition, structural, physicochemical and functional properties of dietary fiber from different tissue parts of Shatianyu (Citrus grandis L. Osbeck)
Mei Deng, Jiamin Ye, Shuai Zhang, et al.
LWT (2023) Vol. 191, pp. 115581-115581
Open Access | Times Cited: 4
Microstructure, physicochemical and functional properties of Dendrobium officinale pomace and its total dietary fiber
Weiwei Liu, Huijuan Jing, Chaoyang Ma, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 4, pp. 3927-3937
Closed Access | Times Cited: 3
Green Processing of Black Raspberry Pomace: Application of Sonotrode-Based Extraction Technique and Particles from Gas-Saturated Solutions (PGSS) Technology
Nataša Nastić, Zorana Mutavski, Jelena Živković, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3867-3867
Open Access | Times Cited: 3
Development and Characterization of Multigrain Pan Bread Prepared Using Quinoa, Lupin, and Fenugreek Seeds with Yellow Maize as a Gluten-Free Diet
Garsa Alshehry, Eman Algarni, Huda Aljumayi, et al.
Journal of Food Quality (2022) Vol. 2022, pp. 1-8
Open Access | Times Cited: 5
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