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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:

Process of steam explosion assisted superfine grinding on particle size, chemical composition and physico-chemical properties of wheat bran powder
Feng Kong, Lan Wang, Haifei Gao, et al.
Powder Technology (2020) Vol. 371, pp. 154-160
Closed Access | Times Cited: 60

Showing 1-25 of 60 citing articles:

Steam explosion as sustainable biomass pretreatment technique for biofuel production: Characteristics and challenges
Anh Tuan Hoang, Xuân Phương Nguyễn, Xuan Quang Duong, et al.
Bioresource Technology (2023) Vol. 385, pp. 129398-129398
Closed Access | Times Cited: 103
Effect of steam explosion on phenolics and antioxidant activity in plants: A review
Fachun Wan, Chengfeng Feng, Kaiyun Luo, et al.
Trends in Food Science & Technology (2022) Vol. 124, pp. 13-24
Closed Access | Times Cited: 72
Scalable lignocellulosic biorefineries: Technoeconomic review for efficient fermentable sugars production
Kaili Ding, Dong Liu, Xueli Chen, et al.
Renewable and Sustainable Energy Reviews (2024) Vol. 202, pp. 114692-114692
Closed Access | Times Cited: 16
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: 49
Structure, thermal stability, physicochemical and functional characteristics of insoluble dietary fiber obtained from rice bran with steam explosion treatment: Effect of different steam pressure and particle size of rice bran
Xin-Yi Tian, Jianfu Liu, Zhuo Cheng, et al.
Food Research International (2024) Vol. 187, pp. 114310-114310
Closed Access | Times Cited: 11
Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview
Ruth B. Cuvas-Limón, Clarisse Nobre, Mario Cruz, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 18, pp. 2984-3006
Open Access | Times Cited: 51
Effect of black soybean flour particle size on the nutritional, texture and physicochemical characteristics of cookies
Liping Yang, Sunyan Wang, Wangfen Zhang, et al.
LWT (2022) Vol. 164, pp. 113649-113649
Open Access | Times Cited: 37
Cereal Waste Valorization through Conventional and Current Extraction Techniques—An Up-to-Date Overview
Anca Corina Fărcaş, Sonia Socaci, Silvia Amalia Nemeş, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2454-2454
Open Access | Times Cited: 29
Principle and Application of Steam Explosion Technology in Modification of Food Fiber
Chao Ma, Liying Ni, Zebin Guo, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3370-3370
Open Access | Times Cited: 29
Physicochemical, structure properties and in vitro hypoglycemic activity of soluble dietary fiber from adlay (Coix lachryma-jobi L. var. ma-yuen Stapf) bran treated by steam explosion
Xinjing Tang, Zhirong Wang, Jiong Zheng, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 21
Effects of steam explosion on raspberry leaf structure and the release of water-soluble nutrients and phenolics
Zhiyue Wang, Zeyuan Deng, Chengwei Yu, et al.
Food Chemistry (2024) Vol. 445, pp. 138708-138708
Closed Access | Times Cited: 6
Functional properties and structure of soluble dietary fiber obtained from rice bran with steam explosion treatment
Xin-Yi Tian, Jianfu Liu, Cong‐Cong Qiao, et al.
Journal of Cereal Science (2024) Vol. 118, pp. 103938-103938
Closed Access | Times Cited: 6
Integrated Technology for Cereal Bran Valorization: Perspectives for a Sustainable Industrial Approach
Silvia Amalia Nemeş, Lavinia Florina Călinoiu, Francisc Vasile Dulf, et al.
Antioxidants (2022) Vol. 11, Iss. 11, pp. 2159-2159
Open Access | Times Cited: 26
Effect of steam explosion treatment on structural and physicochemical properties, and potential application of soluble dietary fiber from grain and oil processing by‐products: A review
Xin‐Yi Tian, Jianfu Liu, Na‐Na Wu, et al.
Cereal Chemistry (2024) Vol. 101, Iss. 3, pp. 437-449
Closed Access | Times Cited: 5
Steam explosion pretreatment: Dramatic reduction in energy consumption for wheat bran grinding
Tairan Pang, Lan Wang, Feng Kong, et al.
Journal of Cereal Science (2024) Vol. 117, pp. 103893-103893
Closed Access | Times Cited: 5
Effects of black soybean powder particle size on the characteristics of mixed powder and wheat flour dough
Liping Yang, Sunyan Wang, Houfang Zhang, et al.
LWT (2022) Vol. 167, pp. 113834-113834
Open Access | Times Cited: 21
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: 19
Application of steam explosion pretreatment for accelerating the phenolics extraction from pomegranate peel: Mechanism and modeling
Kun Yu, Xiaoxiu Huang, Zehao Yu, et al.
Journal of Food Engineering (2023) Vol. 357, pp. 111629-111629
Closed Access | Times Cited: 11
Ultrafine grinding improves the nutritional, physicochemical, and antioxidant activities of two varieties of whole‐grain highland barley
Lu Liu, Jingwen Xu, Ge Zhang, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 1960-1975
Closed Access | Times Cited: 4
Solid-state fermentation using wheat bran to produce glucose syrup and functional cereal bars
Célia Cristina Malaguti Figueiredo, Filipe Oliveira Granero, Luciana Pereira Silva, et al.
Bioprocess and Biosystems Engineering (2024) Vol. 47, Iss. 7, pp. 1081-1094
Open Access | Times Cited: 4
Cereal dietary fiber regulates the quality of whole grain products: Interaction between composition, modification and processing adaptability
Wen Li, Rui Xu, Shaoshuang Qin, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133223-133223
Closed Access | Times Cited: 4
Enhancement of grindability and physicochemical properties of Ganoderma lucidum through steam explosion and its impact on quality characteristics of wheat dough
Feng Kong, Yue Li, Xinru Qiu, et al.
LWT (2025), pp. 117485-117485
Open Access
Steam Explosion Enhances the Powder Property, Instant Solubility, and Diffusivity of Superfine Ground Tea Powder
Xin Zhuang, Yue Chen, Shuaiwen Wang, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1345-1345
Open Access
Effect of solid-state yeast fermentation on the physicochemical properties, antioxidant and anti-nutritional activity of wheat bran
Reshma Saroj, Mudasir Ahmad Malik, Devinder Kaur
Cereal Research Communications (2025)
Closed Access
Impact of steam explosion pretreatment of defatted soybean meal on the flavor of soy sauce
Yujie Zhang, Yixu Feng, Huiqin Shi, et al.
LWT (2021) Vol. 156, pp. 113034-113034
Open Access | Times Cited: 26
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