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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:

Comparison of the behavior of fungal and plant cell wall during gastrointestinal digestion and resulting health effects: A review
Raffaele Colosimo, Frederick J. Warren, Cathrina H. Edwards, et al.
Trends in Food Science & Technology (2021) Vol. 110, pp. 132-141
Open Access | Times Cited: 21

Showing 21 citing articles:

Interactions between sorghum starch and mushroom polysaccharides and their effects on starch gelatinization and digestion
Juncai Tu, Benu Adhikari, Margaret A. Brennan, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108504-108504
Closed Access | Times Cited: 47
A Review of Plant-Based Drinks Addressing Nutrients, Flavor, and Processing Technologies
Aijun Xie, Yushi Dong, Zifei Liu, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3952-3952
Open Access | Times Cited: 43
Designing healthier plant-based foods: Fortification, digestion, and bioavailability
Isobelle Farrell McClements, David Julian McClements
Food Research International (2023) Vol. 169, pp. 112853-112853
Open Access | Times Cited: 41
Novel fungal alternative proteins from Penicillium limosum for enhancing structural and functional properties of plant-based meat analogues
Changtai Zhang, Xiaohui Wu, Jian Chen, et al.
Food Chemistry (2024) Vol. 444, pp. 138627-138627
Closed Access | Times Cited: 13
Designing healthier and more sustainable ultraprocessed foods
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Open Access | Times Cited: 11
Nutritional, Textural, and Sensory Attributes of Protein Bars Formulated with Mycoproteins
Xiaoyan You, Yue Ding, Qingyun Bu, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 671-671
Open Access | Times Cited: 6
Plant-sourced intrinsic dietary fiber: Physical structure and health function
Wangyan Qin, Lijun Sun, Ming Miao, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 341-355
Closed Access | Times Cited: 34
Alternative dietary protein sources to support healthy and active skeletal muscle aging
Ino van der Heijden, Alistair J. Monteyne, Francis B. Stephens, et al.
Nutrition Reviews (2022) Vol. 81, Iss. 2, pp. 206-230
Open Access | Times Cited: 23
In vitro protein digestion and carbohydrate colon fermentation of microbial biomass samples from bacterial, filamentous fungus and yeast sources
Emilia Nordlund, Pia Silventoinen, Tiina Hyytiäinen-Pabst, et al.
Food Research International (2024) Vol. 182, pp. 114146-114146
Open Access | Times Cited: 5
In vitro protein digestibility of edible filamentous fungi compared to common food protein sources
Ricky Wang, Taner Şar, Amir Mahboubi, et al.
Food Bioscience (2023) Vol. 54, pp. 102862-102862
Open Access | Times Cited: 11
Colonic in vitro fermentation of mycoprotein promotes shifts in gut microbiota, with enrichment of Bacteroides species
Raffaele Colosimo, Hannah C. Harris, Jennifer Ahn‐Jarvis, et al.
Communications Biology (2024) Vol. 7, Iss. 1
Open Access | Times Cited: 4
Effect of different cooking methods on the nutrient, and subsequent bioaccessibility and biological activities in Boletus auripes
Xuejiao Li, Linman Yu, Yushan Xie, et al.
Food Chemistry (2022) Vol. 405, pp. 134358-134358
Closed Access | Times Cited: 17
Formation and Characterization of Mycelium–Potato Protein Hybrid Materials for Application in Meat Analogs or Substitutes
Ramdattu Santhapur, Disha Jayakumar, David Julian McClements
Foods (2024) Vol. 13, Iss. 24, pp. 4109-4109
Open Access | Times Cited: 3
β-glucan release from fungal and plant cell walls after simulated gastrointestinal digestion
Raffaele Colosimo, Ana-Isabel Mulet-Cabero, Kathryn Cross, et al.
Journal of Functional Foods (2021) Vol. 83, pp. 104543-104543
Open Access | Times Cited: 15
Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits
Juncai Tu, Margaret A. Brennan, Gang Wu, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1812-1812
Open Access | Times Cited: 15
Loss of Phosphomannose Isomerase Impairs Growth, Perturbs Cell Wall Integrity, and Reduces Virulence of Fusarium oxysporum f. sp. cubense on Banana Plants
Sayed Usman, Xinwei Ge, Yueqiang Xu, et al.
Journal of Fungi (2023) Vol. 9, Iss. 4, pp. 478-478
Open Access | Times Cited: 4
Fermotein®: A Novel Versatile Protein- and Fiber-Rich Food Ingredient Based on Fungal Fermentation
Wilhelmus Theodorus Antonius Maria de Laat, Kirsten Catharina Christina Knobel, Maloe Kleine Haar
Elsevier eBooks (2024), pp. 567-579
Closed Access | Times Cited: 1
Fungal β-1, 3-glucanosyltransferases: A comprehensive review on classification, catalytic mechanism and functional role
Tingting Wen, Zhikang Qian, Lei Sun, et al.
International Journal of Biological Macromolecules (2024), pp. 138651-138651
Closed Access | Times Cited: 1
Recent insights into glucans biosynthesis and engineering strategies in edible fungi
Fengjie Cui, Xin Fu, Lei Sun, et al.
Critical Reviews in Biotechnology (2023) Vol. 44, Iss. 7, pp. 1262-1279
Closed Access | Times Cited: 3
Genome-wide identification of the MYB gene family and FfMYB13 regulation analysis in cell wall synthesis underlying tissue toughening process of yellow Flammulina filiformis stipes
Benfeng Zhang, Xuyang Wei, Linhao Xi, et al.
International Journal of Biological Macromolecules (2024) Vol. 288, pp. 138660-138660
Closed Access
The Tissue Browning and Concomitant Toughening of Yellow Flammulina filiformis Stipes Is Caused by Oxidative Damage-Mediated Metabolic Disorder and Cell Wall Glycan Remodeling
Bing Deng, Benfeng Zhang, Linhao Xi, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 44, pp. 16593-16603
Closed Access | Times Cited: 1
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