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:
Defining whole-grain foods – does it change estimations of intakes and associations with CVD risk factors: an Australian and Swedish perspective
Katrina R. Kissock, Eva Warensjö Lemming, Cecilia Axelsson, et al.
British Journal Of Nutrition (2021) Vol. 126, Iss. 11, pp. 1725-1736
Closed Access | Times Cited: 6
Katrina R. Kissock, Eva Warensjö Lemming, Cecilia Axelsson, et al.
British Journal Of Nutrition (2021) Vol. 126, Iss. 11, pp. 1725-1736
Closed Access | Times Cited: 6
Showing 6 citing articles:
A New Carbohydrate Food Quality Scoring System to Reflect Dietary Guidelines: An Expert Panel Report
Adam Drewnowski, Matthieu Maillot, Yanni Papanikolaou, et al.
Nutrients (2022) Vol. 14, Iss. 7, pp. 1485-1485
Open Access | Times Cited: 14
Adam Drewnowski, Matthieu Maillot, Yanni Papanikolaou, et al.
Nutrients (2022) Vol. 14, Iss. 7, pp. 1485-1485
Open Access | Times Cited: 14
Multiple Metrics of Carbohydrate Quality Place Starchy Vegetables Alongside Non-starchy Vegetables, Legumes, and Whole Fruit
Adam Drewnowski, Matthieu Maillot, Florent Vieux
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 14
Adam Drewnowski, Matthieu Maillot, Florent Vieux
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 14
Screening and Application of Novel Homofermentative Lactic Acid Bacteria Results in Low-FODMAP Whole-Wheat Bread
Małgorzata Borowska, Lilit Ispiryan, Emma Neylon, et al.
Fermentation (2023) Vol. 9, Iss. 4, pp. 336-336
Open Access | Times Cited: 5
Małgorzata Borowska, Lilit Ispiryan, Emma Neylon, et al.
Fermentation (2023) Vol. 9, Iss. 4, pp. 336-336
Open Access | Times Cited: 5
Bioactive components of whole grain and their effect on health
Luis Valladares, Fernando Vio del Río
Nutrición Hospitalaria (2024)
Open Access | Times Cited: 1
Luis Valladares, Fernando Vio del Río
Nutrición Hospitalaria (2024)
Open Access | Times Cited: 1
Impact of low FODMAP sourdough bread on gut microbiota using an in vitro colonic fermentation model
Fatma Koç, Elke K. Arendt, Aidan Coffey, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Fatma Koç, Elke K. Arendt, Aidan Coffey, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
The relation of whole grain surrogate estimates and food definition to total whole grain intake in the Finnish adult population
Rilla Tammi, Satu Männistö, Heli Reinivuo, et al.
European Journal of Nutrition (2023) Vol. 62, Iss. 4, pp. 1821-1831
Open Access | Times Cited: 4
Rilla Tammi, Satu Männistö, Heli Reinivuo, et al.
European Journal of Nutrition (2023) Vol. 62, Iss. 4, pp. 1821-1831
Open Access | Times Cited: 4
