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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:

A review on insoluble-bound phenolics in plant-based food matrix and their contribution to human health with future perspectives
Bing Zhang, Yujing Zhang, Hongyan Li, et al.
Trends in Food Science & Technology (2020) Vol. 105, pp. 347-362
Closed Access | Times Cited: 155

Showing 1-25 of 155 citing articles:

Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites
Gautam Gaur, Michael G. Gänzle
Current Research in Food Science (2023) Vol. 6, pp. 100448-100448
Open Access | Times Cited: 102
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: 70
Recent Advances in Natural Polyphenol Research
Irene Dini, Lucia Grumetto
Molecules (2022) Vol. 27, Iss. 24, pp. 8777-8777
Open Access | Times Cited: 66
Importance of Insoluble-Bound Phenolics to the Antioxidant Potential Is Dictated by Source Material
Fereidoon Shahidi, Abul Hossain
Antioxidants (2023) Vol. 12, Iss. 1, pp. 203-203
Open Access | Times Cited: 46
Effect and mechanism of insoluble dietary fiber on postprandial blood sugar regulation
Gaopeng Zhang, Dan Wang, Yangyue Ding, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104354-104354
Closed Access | Times Cited: 15
Phenolic profiles and antioxidant activities of free, esterified and bound phenolic compounds in walnut kernel
Shutian Wu, Danyu Shen, Ruohui Wang, et al.
Food Chemistry (2021) Vol. 350, pp. 129217-129217
Closed Access | Times Cited: 85
Phenolics of cereal, pulse and oilseed processing by-products and potential effects of solid-state fermentation on their bioaccessibility, bioavailability and health benefits: A review
Joy Roasa, Ray De Villa, Yoshinori Mine, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 954-974
Closed Access | Times Cited: 80
Enrichment of yogurt with carrot soluble dietary fiber prepared by three physical modified treatments: Microstructure, rheology and storage stability
Ruihong Dong, Wang Liao, Jianhua Xie, et al.
Innovative Food Science & Emerging Technologies (2021) Vol. 75, pp. 102901-102901
Closed Access | Times Cited: 62
In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans
Sunantha Ketnawa, Yukiharu Ogawa
Scientific Reports (2021) Vol. 11, Iss. 1
Open Access | Times Cited: 59
Ultrasonic disruption effects on the extraction efficiency, characterization, and bioactivities of polysaccharides from Panax notoginseng flower
Jing Wu, Ruizhan Chen, Tan Li, et al.
Carbohydrate Polymers (2022) Vol. 291, pp. 119535-119535
Closed Access | Times Cited: 59
Chemical Profile and Antioxidant Capacity of Kombucha Tea by the Pure Cultured Kombucha
Xiaotong Wang, Dahong Wang, Hemin Wang, et al.
LWT (2022) Vol. 168, pp. 113931-113931
Open Access | Times Cited: 51
Insoluble dietary fibers: structure, metabolism, interactions with human microbiome, and role in gut homeostasis
Mostafa H. Baky, Mohammed Salah, Nada Ezzelarab, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 7, pp. 1954-1968
Closed Access | Times Cited: 51
Effects of different extraction methods on contents, profiles, and antioxidant abilities of free and bound phenolics of Sargassum polycystum from the South China Sea
Yujiao Wu, Heqi Gao, Yuxi Wang, et al.
Journal of Food Science (2022) Vol. 87, Iss. 3, pp. 968-981
Open Access | Times Cited: 47
Effect of rice bran on properties of yogurt: Comparison between addition of bran before fermentation and after fermentation
Tongfeng Wu, Chong Deng, Shunjing Luo, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108122-108122
Closed Access | Times Cited: 44
Deep eutectic solvent-based ultrasonic-assisted extraction of phenolic compounds from different potato genotypes: Comparison of free and bound phenolic profiles and antioxidant activity
Haicui Suo, Ziting Peng, Zhiqiang Guo, et al.
Food Chemistry (2022) Vol. 388, pp. 133058-133058
Closed Access | Times Cited: 43
Bioactive Compounds and Antioxidant Activities in Different Fractions of Mango Fruits (Mangifera indica L., Cultivar Tommy Atkins and Keitt)
Marcello Salvatore Lenucci, Riccardo Tornese, Giovanni Mita, et al.
Antioxidants (2022) Vol. 11, Iss. 3, pp. 484-484
Open Access | Times Cited: 42
Microbial Bioconversion of Phenolic Compounds in Agro-industrial Wastes: A Review of Mechanisms and Effective Factors
Zehra Gulsunoglu‐Konuskan, Meral Kılıç‐Akyılmaz
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 23, pp. 6901-6910
Closed Access | Times Cited: 39
Bound Polyphenols from Red Quinoa Prevailed over Free Polyphenols in Reducing Postprandial Blood Glucose Rises by Inhibiting α-Glucosidase Activity and Starch Digestion
Yu Zhang, Bing Bai, Yu Yan, et al.
Nutrients (2022) Vol. 14, Iss. 4, pp. 728-728
Open Access | Times Cited: 38
Polyphenol-Dietary Fiber Conjugates from Fruits and Vegetables: Nature and Biological Fate in a Food and Nutrition Perspective
Ana Fernandes, Nuno Mateus, Víctor de Freitas
Foods (2023) Vol. 12, Iss. 5, pp. 1052-1052
Open Access | Times Cited: 37
Cereal polyphenols inhibition mechanisms on advanced glycation end products and regulation on type 2 diabetes
Lezhen Dong, Ying Li, Qin Chen, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-19
Closed Access | Times Cited: 33
Lignin and metal–organic frameworks: mutual partners on the road to sustainability
Ruijin Li, Danlian Huang, Lei Lei, et al.
Journal of Materials Chemistry A (2023) Vol. 11, Iss. 6, pp. 2595-2617
Closed Access | Times Cited: 22
Exploring the synergistic benefits of insoluble dietary fiber and bound phenolics: Unveiling the role of bound phenolics in enhancing bioactivities of insoluble dietary fiber
Siyuan Zheng, Yue Zhang, Qing Chen, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104554-104554
Closed Access | Times Cited: 9
Ripening stage impacts nutritional components, antiglycemic potential, digestibility and antioxidant properties of grumixama (Eugenia brasiliensis Lam.) fruit
Anna Maria Forcelini Bonin, Suélen Ávila, Schaina Andriela Pontarollo Etgeton, et al.
Food Research International (2024) Vol. 178, pp. 113956-113956
Closed Access | Times Cited: 8
Nutraceutical Potential of Underutilized Tropical Fruits and Their Byproducts: Phenolic Profile, Antioxidant Capacity, and Biological Activity of Jerivá (Syagrus romanzoffiana) and Butiá (Butia catarinensis)
Renan Danielski, Fereidoon Shahidi
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 8, pp. 4035-4048
Closed Access | Times Cited: 8
Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice (Oryza sativa L.)
Shuyi Li, Hui Xu, Yong Sui, et al.
Foods (2022) Vol. 11, Iss. 11, pp. 1552-1552
Open Access | Times Cited: 36
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