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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.

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Showing 20 citing articles:

Characterization and Function Analysis of Soluble Dietary Fiber Obtained from Radish Pomace by Different Extraction Methods
Xiqian Tan, Xiaoxiao Cheng, Bingyu Ma, et al.
Molecules (2024) Vol. 29, Iss. 2, pp. 500-500
Open Access | Times Cited: 7
Development of a probiotic low‐fat set yogurt containing concentrated sweet pepper extract
Hossein Jooyandeh, Behrooz Alizadeh Behbahani
Food Science & Nutrition (2024) Vol. 12, Iss. 7, pp. 4656-4666
Open Access | Times Cited: 6
Micro and nano-encapsulated natural products in yogurt: An emerging trend to achieve multifunctional benefits in product quality and human health.
Mohammad Rezaul Islam Shishir, Md Saifullah, Sulafa B.H. Hashim, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110124-110124
Closed Access | Times Cited: 6
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: 6
Effect of modified okara insoluble dietary fibre on the quality of yoghurt
Yu Tian, Yanan Sheng, Tong Wu, et al.
Food Chemistry X (2023) Vol. 21, pp. 101064-101064
Open Access | Times Cited: 13
The Addition of Resveratrol-Loaded Emulsions to Yogurts: Physicochemical Characterization, In Vitro Bioaccessibility and NMR-Based Nutritional Profiles
Zihui Shi, Huan Chen, Junbo He, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 426-426
Open Access | Times Cited: 5
Structural, physicochemical, prebiotic properties of guava pulp insoluble dietary fiber and its quality enhancement ability on cow/goat yogurt: Impacts of ultrasound-assisted enzyme treatment
Jingyi Wang, Shumin He, Sihong Tao, et al.
Food Bioscience (2024) Vol. 58, pp. 103797-103797
Closed Access | Times Cited: 4
Discrepancy on the quality characteristics of soluble dietary fiber in wild Rosa roxburghii Tratt fruits from different regions
Ya Song, Qingqing Li, Yuting Liu, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Green extractions of bioactive compounds from citrus peels and their applications in the food industry
Ilayda Sanli, Gülay Özkan, Neşe Şahin‐Yeşilçubuk
Food Research International (2025), pp. 116352-116352
Closed Access
Effects of the Lactobacillus fermentation on Dendrobium officinale polysaccharide: Structural, physicochemical properties and in vitro bioactivities
Huasi Lin, Yanan Cheng, Lanxi Liang, et al.
Food Bioscience (2024) Vol. 61, pp. 105003-105003
Closed Access | Times Cited: 3
Fermentation for Revalorisation of Fruit and Vegetable By-Products: A Sustainable Approach Towards Minimising Food Loss and Waste
José Ángel Salas-Millán, Encarna Aguayo
Foods (2024) Vol. 13, Iss. 22, pp. 3680-3680
Open Access | Times Cited: 3
Effects of mixed enzymolysis alone or combined with acetylation or carboxymethylation on the role of jujube kernel fibre as a biosorbent for wastewater treatment
Nan Qin, Yunfei Li, Lan Zhang, et al.
RSC Advances (2024) Vol. 14, Iss. 32, pp. 23037-23047
Open Access | Times Cited: 2
Physicochemical properties of yoghurt supplemented with polymerized whey protein and inulin
Zengjia Zhou, Luyue Zhang, Tongji Liu, et al.
LWT (2024) Vol. 210, pp. 116888-116888
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
Modification of Insoluble Dietary Fiber from Psidium Guajava L. Carmine by Ultrasound-Assisted Enzyme Treatment and its Application During Yogurt Refrigeration
Jingyi Wang, Shumin He, Sihong Tao, et al.
(2024)
Closed Access
Influences of superfine-grinding and mix enzymatic hydrolysis combined with hydroxypropylation or acetylation on the structure and physicochemical properties of jujube kernel fiber
Jiangning Zhang, Ye Zheng
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access
Structure, Physicochemical and Adsorption Properties of Insoluble Dietary Fiber from Lycium Barbarum Residue: A Potential Functional Factor
Hongxin Wang, Haixuan Sun, Weiben Ge, et al.
(2024)
Closed Access
Influences of superfine‐grinding and mix enzymolysis alone or combined with hydroxypropylation or acetylation on the hypolipidemic and hypoglycemic properties of coconut endosperm residue fiber
Feng Chen, Chenlong He, Yan Li, et al.
Journal of Food Science (2024)
Open Access
Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: physicochemical properties, mixed flour quality, steamed bread quality, and flavor
Liu Anqi, Haiqin Li, Wentao Xu, et al.
LWT (2024) Vol. 213, pp. 117049-117049
Open Access
Investigating the role of lemon peel fiber in the casein gelation mechanism of low-fat yogurt
Tian Wang, Jianmin Chen, Yanbin Zhong, et al.
Food Hydrocolloids (2024), pp. 110862-110862
Closed Access
Grapefruit peel waste: unlocking the potential for industrial applications in the circular economy
Sahil Chaudhary, Barinderjit Singh
Food Science and Biotechnology (2024)
Closed Access
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