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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:

Impact of sourdough fermentation on appetite and postprandial metabolic responses – a randomised cross-over trial with whole grain rye crispbread
Galia Zamaratskaia, Daniel Johansson, Matheus Antunes Junqueira, et al.
British Journal Of Nutrition (2017) Vol. 118, Iss. 9, pp. 686-697
Open Access | Times Cited: 25

Showing 25 citing articles:

Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review
Oluwafemi Ayodeji Adebo, Ilce Gabriela Medina‐Meza
Molecules (2020) Vol. 25, Iss. 4, pp. 927-927
Open Access | Times Cited: 358
Variable selection and validation in multivariate modelling
Lin Shi, Johan A. Westerhuis, Johan Rosén, et al.
Bioinformatics (2018) Vol. 35, Iss. 6, pp. 972-980
Open Access | Times Cited: 169
Fermented foods: Harnessing their potential to modulate the microbiota-gut-brain axis for mental health
Ramya Balasubramanian, Elizabeth Schneider, Eoin Gunnigle, et al.
Neuroscience & Biobehavioral Reviews (2024) Vol. 158, pp. 105562-105562
Open Access | Times Cited: 27
Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits
Omar Pérez-Alvarado, Andrea Zepeda-Hernández, Luis Eduardo García-Amezquita, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 53
Rye and health - Where do we stand and where do we go?
Karin Jönsson, Roger Andersson, Knud Erik Bach Knudsen, et al.
Trends in Food Science & Technology (2018) Vol. 79, pp. 78-87
Open Access | Times Cited: 79
Acute Effects of Dietary Fiber in Starchy Foods on Glycemic and Insulinemic Responses: A Systematic Review of Randomized Controlled Crossover Trials
Sofia Tsitsou, Christina Athanasaki, George Dimitriadis, et al.
Nutrients (2023) Vol. 15, Iss. 10, pp. 2383-2383
Open Access | Times Cited: 21
Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update
Juan Fernández‐Peláez, Candela Paesani, Manuel Gómez
Agronomy (2020) Vol. 10, Iss. 12, pp. 1962-1962
Open Access | Times Cited: 49
Nutritional benefits of sourdoughs: A systematic review
Léa Ribet, Robin Dessalles, Corinne Lesens, et al.
Advances in Nutrition (2022) Vol. 14, Iss. 1, pp. 22-29
Open Access | Times Cited: 23
Does sourdough bread provide clinically relevant health benefits?
V. D’Amico, Michael G. Gänzle, Lisa Call, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 16
Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review
Guohua Zhang, Jian Tu, Faizan Ahmed Sadiq, et al.
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 4, pp. 1209-1226
Open Access | Times Cited: 39
Microstructure and viscosity of in vitro-digested rye and wheat food products
Lü Jing, Henrik Hansson, Daniel Johansson, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 109990-109990
Open Access | Times Cited: 4
Effect of rye consumption on markers of glycemic control: evidence on the “rye factor”: a systematic review and meta-analysis of randomized controlled trials
Mohammad Reza Aghaye Ghazvini, Faezeh Ghanbari‐Gohari, Sahar Foshati, et al.
Nutrition & Metabolism (2025) Vol. 22, Iss. 1
Open Access
Consumption of sourdough bread and changes in the glycemic control and satiety: A systematic review
Maria Esther Rolim, Maria Izabel C. M. Fortes, Anize von Frankenberg, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 3, pp. 801-816
Closed Access | Times Cited: 17
The role of cereal soluble fiber in the beneficial modulation of glycometabolic gastrointestinal hormones
Stefan Kabisch, Martin O. Weickert, A. Pfeiffer
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 13, pp. 4331-4347
Open Access | Times Cited: 12
Plant-based fermented foods and the satiety cascade: A systematic review of randomized controlled trials
Georgia Chatonidi, Jonas Poppe, Kristin Verbeke
Trends in Food Science & Technology (2023) Vol. 133, pp. 127-137
Open Access | Times Cited: 6
Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics
Hana Ameur, Ali Zein Alabiden Tlais, Cristiano Paganoni, et al.
International Journal of Food Microbiology (2023) Vol. 410, pp. 110513-110513
Closed Access | Times Cited: 5
The Effect of Rye-Based Foods on Postprandial Plasma Insulin Concentration: The Rye Factor
K Iversen, Karin Jönsson, Rikard Landberg
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 6
Effects of whole grain intake on glucagon-like peptide 1 and glucose-dependent insulinotropic peptide: a systematic review and meta-analysis
Zahra Hassanzadeh-Rostami, Saeed Ghobadi, Shiva Faghih
Nutrition Reviews (2022) Vol. 81, Iss. 4, pp. 384-396
Closed Access | Times Cited: 4
Untargeted metabolomics and novel data analysis strategies to identify biomarkers of diet and type 2 diabetes
Lin Shi
(2017)
Closed Access | Times Cited: 4
Pizza Leavening Technique Influences Postprandial Glucose Response: A Randomized Controlled Trial in Patients With Type 1 Diabetes
Luisa Cavagnuolo, Lutgarda Bozzetto, Luca Franco, et al.
Diabetes Care (2019) Vol. 42, Iss. 10, pp. e157-e158
Open Access | Times Cited: 4
Industrial upcycling of almond skin through production of novel brioches
Giuliana Garofalo, Raimondo Gaglio, Enrico Viola, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101143-101143
Open Access
Sourdough Bread and Metabolic Risk Factors. A Randomized, Controlled Trial in Subjects with Metabolic Syndrome
Karla Alejandra Pérez‐Vega, Albert Sanllorente, María-Dolores Zomeño, et al.
(2024)
Open Access
Sourdough Bread with Different Fermentation Times: A Randomized Clinical Trial in Subjects with Metabolic Syndrome
Karla Alejandra Pérez‐Vega, Albert Sanllorente, María Dolores Zomeño, et al.
Nutrients (2024) Vol. 16, Iss. 15, pp. 2380-2380
Open Access
Nutritional value and health benefits in the gut microbiome of sourdough-based and other baking products
Jayani Kulathunga, Şenay Şimşek
Elsevier eBooks (2024), pp. 203-211
Closed Access
Whole Grains and Appetite
Sabine Ibrügger, K Iversen, Mette Kristensen, et al.
(2021), pp. 241-274
Closed Access
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