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:
Non-covalent dietary fiber - Polyphenol interactions and their influence on polyphenol bioaccessibility
Lidija Jakobek, Petra Matić
Trends in Food Science & Technology (2018) Vol. 83, pp. 235-247
Closed Access | Times Cited: 287
Lidija Jakobek, Petra Matić
Trends in Food Science & Technology (2018) Vol. 83, pp. 235-247
Closed Access | Times Cited: 287
Showing 1-25 of 287 citing articles:
Polyphenol-Mediated Gut Microbiota Modulation: Toward Prebiotics and Further
Maria-Carolina Rodríguez-Daza, Elena C. Pulido-Mateos, Joseph Lupien‐Meilleur, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 265
Maria-Carolina Rodríguez-Daza, Elena C. Pulido-Mateos, Joseph Lupien‐Meilleur, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 265
Interaction of dietary polyphenols and gut microbiota: Microbial metabolism of polyphenols, influence on the gut microbiota, and implications on host health
Gizem Çatalkaya, Koen Venema, Luigi Lucini, et al.
Food Frontiers (2020) Vol. 1, Iss. 2, pp. 109-133
Open Access | Times Cited: 229
Gizem Çatalkaya, Koen Venema, Luigi Lucini, et al.
Food Frontiers (2020) Vol. 1, Iss. 2, pp. 109-133
Open Access | Times Cited: 229
Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure
Xuwei Liu, Carine Le Bourvellec, Catherine M.G.C. Renard
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 6, pp. 3574-3617
Open Access | Times Cited: 190
Xuwei Liu, Carine Le Bourvellec, Catherine M.G.C. Renard
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 6, pp. 3574-3617
Open Access | Times Cited: 190
Modulation of the human gut microbiota by phenolics and phenolic fiber‐rich foods
Yit Tao Loo, Kate Howell, Miin Chan, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 4, pp. 1268-1298
Open Access | Times Cited: 169
Yit Tao Loo, Kate Howell, Miin Chan, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 4, pp. 1268-1298
Open Access | Times Cited: 169
Interactions between phenolic compounds, amylolytic enzymes and starch: an updated overview
Gianluca Giuberti, Gabriele Rocchetti, Luigi Lucini
Current Opinion in Food Science (2020) Vol. 31, pp. 102-113
Closed Access | Times Cited: 157
Gianluca Giuberti, Gabriele Rocchetti, Luigi Lucini
Current Opinion in Food Science (2020) Vol. 31, pp. 102-113
Closed Access | Times Cited: 157
Functional implications of bound phenolic compounds and phenolics–food interaction: A review
Gabriele Rocchetti, Rosa Pérez-Gregório, José M. Lorenzo, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 811-842
Open Access | Times Cited: 157
Gabriele Rocchetti, Rosa Pérez-Gregório, José M. Lorenzo, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 811-842
Open Access | Times Cited: 157
Inhibition of α-amylase by polyphenolic compounds: Substrate digestion, binding interactions and nutritional intervention
Lijun Sun, Yueyi Wang, Ming Miao
Trends in Food Science & Technology (2020) Vol. 104, pp. 190-207
Closed Access | Times Cited: 154
Lijun Sun, Yueyi Wang, Ming Miao
Trends in Food Science & Technology (2020) Vol. 104, pp. 190-207
Closed Access | Times Cited: 154
Oleogels for development of health-promoting food products
Artur J. Martins, A. A. Vicente, Lorenzo Pastrana, et al.
Food Science and Human Wellness (2019) Vol. 9, Iss. 1, pp. 31-39
Open Access | Times Cited: 149
Artur J. Martins, A. A. Vicente, Lorenzo Pastrana, et al.
Food Science and Human Wellness (2019) Vol. 9, Iss. 1, pp. 31-39
Open Access | Times Cited: 149
The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances
Mariana Spinei, Mircea Oroian
Foods (2021) Vol. 10, Iss. 4, pp. 867-867
Open Access | Times Cited: 111
Mariana Spinei, Mircea Oroian
Foods (2021) Vol. 10, Iss. 4, pp. 867-867
Open Access | Times Cited: 111
Polyphenol–Polysaccharide Complex: Preparation, Characterization, and Potential Utilization in Food and Health
Qingbin Guo, Xingyue Xiao, Laifeng Lu, et al.
Annual Review of Food Science and Technology (2022) Vol. 13, Iss. 1, pp. 59-87
Closed Access | Times Cited: 87
Qingbin Guo, Xingyue Xiao, Laifeng Lu, et al.
Annual Review of Food Science and Technology (2022) Vol. 13, Iss. 1, pp. 59-87
Closed Access | Times Cited: 87
Oat phenolic compounds regulate metabolic syndrome in high fat diet-fed mice via gut microbiota
Lezhen Dong, Chuan Qin, Ying Li, et al.
Food Bioscience (2022) Vol. 50, pp. 101946-101946
Closed Access | Times Cited: 69
Lezhen Dong, Chuan Qin, Ying Li, et al.
Food Bioscience (2022) Vol. 50, pp. 101946-101946
Closed Access | Times Cited: 69
Health-Improving Effects of Polyphenols on the Human Intestinal Microbiota: A Review
Boris Nemzer, Fadwa Al-Taher, Diganta Kalita, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 3, pp. 1335-1335
Open Access | Times Cited: 2
Boris Nemzer, Fadwa Al-Taher, Diganta Kalita, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 3, pp. 1335-1335
Open Access | Times Cited: 2
Plant phenolics as functional food ingredients
Celestino Santos‐Buelga, Ana M. Gonzaléz‐Paramás, Oludemi Taofiq, et al.
Advances in food and nutrition research (2019), pp. 183-257
Closed Access | Times Cited: 119
Celestino Santos‐Buelga, Ana M. Gonzaléz‐Paramás, Oludemi Taofiq, et al.
Advances in food and nutrition research (2019), pp. 183-257
Closed Access | Times Cited: 119
Berry Polyphenols and Fibers Modulate Distinct Microbial Metabolic Functions and Gut Microbiota Enterotype-Like Clustering in Obese Mice
Maria-Carolina Rodríguez-Daza, Marcela Roquim, Stéphanie Dudonné, et al.
Frontiers in Microbiology (2020) Vol. 11
Open Access | Times Cited: 116
Maria-Carolina Rodríguez-Daza, Marcela Roquim, Stéphanie Dudonné, et al.
Frontiers in Microbiology (2020) Vol. 11
Open Access | Times Cited: 116
Effects of microbial fermentation and microwave treatment on the composition, structural characteristics, and functional properties of modified okara dietary fiber
Derong Lin, Xiaomei Long, Yichen Huang, et al.
LWT (2020) Vol. 123, pp. 109059-109059
Closed Access | Times Cited: 113
Derong Lin, Xiaomei Long, Yichen Huang, et al.
LWT (2020) Vol. 123, pp. 109059-109059
Closed Access | Times Cited: 113
A review of current and future food applications of natural hydrocolloids
Ahmet Yemenicioğlu, Stefano Farris, Meltem Türkyılmaz, et al.
International Journal of Food Science & Technology (2019) Vol. 55, Iss. 4, pp. 1389-1406
Open Access | Times Cited: 104
Ahmet Yemenicioğlu, Stefano Farris, Meltem Türkyılmaz, et al.
International Journal of Food Science & Technology (2019) Vol. 55, Iss. 4, pp. 1389-1406
Open Access | Times Cited: 104
Dietary fiber-based colon-targeted delivery systems for polyphenols
Hsi-Yang Tang, Zhongxiang Fang, Ken Ng
Trends in Food Science & Technology (2020) Vol. 100, pp. 333-348
Closed Access | Times Cited: 104
Hsi-Yang Tang, Zhongxiang Fang, Ken Ng
Trends in Food Science & Technology (2020) Vol. 100, pp. 333-348
Closed Access | Times Cited: 104
Chemical composition, structural and functional properties of soluble dietary fiber obtained from coffee peel using different extraction methods
Wenjiang Dong, Dandan Wang, Rongsuo Hu, et al.
Food Research International (2020) Vol. 136, pp. 109497-109497
Closed Access | Times Cited: 99
Wenjiang Dong, Dandan Wang, Rongsuo Hu, et al.
Food Research International (2020) Vol. 136, pp. 109497-109497
Closed Access | Times Cited: 99
Antioxidant activity and bioaccessibility of phenolic compounds in white, red, blue, purple, yellow and orange edible flowers through a simulated intestinal barrier
Janne Santos de Morais, Anderson S. Sant’Ana, Aline Macedo Dantas, et al.
Food Research International (2020) Vol. 131, pp. 109046-109046
Open Access | Times Cited: 96
Janne Santos de Morais, Anderson S. Sant’Ana, Aline Macedo Dantas, et al.
Food Research International (2020) Vol. 131, pp. 109046-109046
Open Access | Times Cited: 96
Seaweed Components as Potential Modulators of the Gut Microbiota
Emer Shannon, Michael A. Conlon, María Hayes
Marine Drugs (2021) Vol. 19, Iss. 7, pp. 358-358
Open Access | Times Cited: 95
Emer Shannon, Michael A. Conlon, María Hayes
Marine Drugs (2021) Vol. 19, Iss. 7, pp. 358-358
Open Access | Times Cited: 95
The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters
Danila Cianciosi, Tamara Y. Forbes‐Hernández, Lucia Regolo, et al.
Food Chemistry (2021) Vol. 375, pp. 131904-131904
Closed Access | Times Cited: 92
Danila Cianciosi, Tamara Y. Forbes‐Hernández, Lucia Regolo, et al.
Food Chemistry (2021) Vol. 375, pp. 131904-131904
Closed Access | Times Cited: 92
Functional properties of Cornelian cherry (Cornus mas L.): a comprehensive review
Oskar Szczepaniak, Joanna Kobus‐Cisowska, Weronika A. Kusek, et al.
European Food Research and Technology (2019) Vol. 245, Iss. 10, pp. 2071-2087
Open Access | Times Cited: 82
Oskar Szczepaniak, Joanna Kobus‐Cisowska, Weronika A. Kusek, et al.
European Food Research and Technology (2019) Vol. 245, Iss. 10, pp. 2071-2087
Open Access | Times Cited: 82
Influence of food matrix and food processing on the chemical interaction and bioaccessibility of dietary phytochemicals: A review
Fereidoon Shahidi, Yao Pan
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 23, pp. 6421-6445
Closed Access | Times Cited: 81
Fereidoon Shahidi, Yao Pan
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 23, pp. 6421-6445
Closed Access | Times Cited: 81
Correlations between Microbiota Bioactivity and Bioavailability of Functional Compounds: A Mini-Review
Emanuel Vamanu, Florentina Gatea
Biomedicines (2020) Vol. 8, Iss. 2, pp. 39-39
Open Access | Times Cited: 70
Emanuel Vamanu, Florentina Gatea
Biomedicines (2020) Vol. 8, Iss. 2, pp. 39-39
Open Access | Times Cited: 70
Fruits and their impact on the gut microbiota, gut motility and constipation
Zoi Katsirma, Eirini Dimidi, Ana Rodríguez-Mateos, et al.
Food & Function (2021) Vol. 12, Iss. 19, pp. 8850-8866
Open Access | Times Cited: 67
Zoi Katsirma, Eirini Dimidi, Ana Rodríguez-Mateos, et al.
Food & Function (2021) Vol. 12, Iss. 19, pp. 8850-8866
Open Access | Times Cited: 67
