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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:

Functional categorisation of dietary fibre in foods: Beyond ‘soluble’ vs ‘insoluble’
Michael J. Gidley, Gleb E. Yakubov
Trends in Food Science & Technology (2018) Vol. 86, pp. 563-568
Open Access | Times Cited: 120

Showing 1-25 of 120 citing articles:

Major Phytochemicals: Recent Advances in Health Benefits and Extraction Method
Ashwani Kumar, P Nirmal, Mukul Kumar, et al.
Molecules (2023) Vol. 28, Iss. 2, pp. 887-887
Open Access | Times Cited: 268
Effects of dietary fiber on human health
Yang He, Bixiang Wang, Wen Lian-kui, et al.
Food Science and Human Wellness (2021) Vol. 11, Iss. 1, pp. 1-10
Open Access | Times Cited: 204
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
Nutraceuticals: Transformation of Conventional Foods into Health Promoters/Disease Preventers and Safety Considerations
Mudhi AlAli, Maream Alqubaisy, Mariam Nasser Aljaafari, et al.
Molecules (2021) Vol. 26, Iss. 9, pp. 2540-2540
Open Access | Times Cited: 163
A critical review on interplay between dietary fibers and gut microbiota
Shuxin Ye, Bakht Ramin Shah, Jing Li, et al.
Trends in Food Science & Technology (2022) Vol. 124, pp. 237-249
Closed Access | Times Cited: 154
The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview
Wanzi Yao, Yufeng Gong, Chunsheng Li, et al.
Food Chemistry X (2022) Vol. 13, pp. 100252-100252
Open Access | Times Cited: 76
The European Polysaccharide Network of Excellence (EPNOE) research roadmap 2040: Advanced strategies for exploiting the vast potential of polysaccharides as renewable bioresources
Martin Gericke, Adérito J. R. Amaral, Tatiana Budtova, et al.
Carbohydrate Polymers (2023) Vol. 326, pp. 121633-121633
Open Access | Times Cited: 44
Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility
Claire Holland, Peter Ryden, Cathrina H. Edwards, et al.
Foods (2020) Vol. 9, Iss. 2, pp. 201-201
Open Access | Times Cited: 135
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
Building a Resilient, Sustainable, and Healthier Food Supply Through Innovation and Technology
David Julian McClements, Rodolphe Barrangou, Colin Hill, et al.
Annual Review of Food Science and Technology (2020) Vol. 12, Iss. 1, pp. 1-28
Open Access | Times Cited: 72
Effect of soybean insoluble dietary fiber on prevention of obesity in high-fat diet fed mice via regulation of the gut microbiota
Bixiang Wang, Hansong Yu, Yang He, et al.
Food & Function (2021) Vol. 12, Iss. 17, pp. 7923-7937
Closed Access | Times Cited: 72
Chia seeds (Salvia hispanica L.): A therapeutic weapon in metabolic disorders
Waseem Khalid, Muhammad Sajid Arshad, Afifa Aziz, et al.
Food Science & Nutrition (2022) Vol. 11, Iss. 1, pp. 3-16
Open Access | Times Cited: 48
Structural properties and adsorption capacities of Mesona chinensis Benth residues dietary fiber prepared by cellulase treatment assisted by Aspergillus niger or Trichoderma reesei
Jingyu Si, Chaoran Yang, Yi Chen, et al.
Food Chemistry (2022) Vol. 407, pp. 135149-135149
Closed Access | Times Cited: 45
Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation
Dilini Perera, Lavaraj Devkota, Gil Garnier, et al.
Food Chemistry (2023) Vol. 415, pp. 135743-135743
Open Access | Times Cited: 38
Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review
Wendy Sztupecki, Larbi Rhazi, Flore Dépeint, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2693-2693
Open Access | Times Cited: 30
Innovations in legume processing: Ultrasound-based strategies for enhanced legume hydration and processing
Gaurav Kumar, Dang Truong Le, Juraj Durco, et al.
Trends in Food Science & Technology (2023) Vol. 139, pp. 104122-104122
Open Access | Times Cited: 24
Beyond soluble and insoluble: A comprehensive framework for classifying dietary fibre’s health effects
Christoffel J. Opperman, Mahsa Majzoobi, Asgar Farahnaky, et al.
Food Research International (2025) Vol. 206, pp. 115843-115843
Open Access | Times Cited: 1
Future foods: a manifesto for research priorities in structural design of foods
David Julian McClements
Food & Function (2020) Vol. 11, Iss. 3, pp. 1933-1945
Closed Access | Times Cited: 67
Future foods: Is it possible to design a healthier and more sustainable food supply?
David Julian McClements
Nutrition Bulletin (2020) Vol. 45, Iss. 3, pp. 341-354
Closed Access | Times Cited: 63
Chitosan reduces vitamin D bioaccessibility in food emulsions by binding to mixed micelles
Yunbing Tan, Ruyi Li, Chengzhen Liu, et al.
Food & Function (2019) Vol. 11, Iss. 1, pp. 187-199
Closed Access | Times Cited: 57
Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations
Joanna Nadia, John E. Bronlund, R. Paul Singh, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 3, pp. 2660-2698
Closed Access | Times Cited: 54
Natural ‘capsule’ in food plants: Cell wall porosity controls starch digestion and fermentation
Haiteng Li, Siqian Chen, Alexander T. Bui, et al.
Food Hydrocolloids (2021) Vol. 117, pp. 106657-106657
Closed Access | Times Cited: 46
Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking
Natalia P. Vidal, Laura Román, V.J. Shiva Swaraj, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 77, pp. 102956-102956
Open Access | Times Cited: 34
Effect of milling intensity on the properties of chitin, chitosan and chitosan films obtained from grasshopper
Hongguang Zhu, Han-Qi Tang, Fei Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 239, pp. 124249-124249
Closed Access | Times Cited: 17
Differential effects of pectin-based dietary fibre type and gut microbiota composition on in vitro fermentation outcomes
Hong Yao, Bernadine M. Flanagan, Barbara A. Williams, et al.
Carbohydrate Polymers (2024) Vol. 339, pp. 122284-122284
Open Access | Times Cited: 6
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