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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:

Bioactive Components and Health Beneficial Properties of Whole Wheat Foods
Jie Liu, Liangli Yu, Yanbei Wu
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 46, pp. 12904-12915
Closed Access | Times Cited: 62

Showing 1-25 of 62 citing articles:

Plant flavonoids: Classification, distribution, biosynthesis, and antioxidant activity
Nan Shen, Tongfei Wang, Quan Gan, et al.
Food Chemistry (2022) Vol. 383, pp. 132531-132531
Closed Access | Times Cited: 1206
A comprehensive review of wheat phytochemicals: From farm to fork and beyond
Wenfei Tian, Yi Zheng, Weiqun Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2274-2308
Closed Access | Times Cited: 41
Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods
Zhongwei Chen, Andrew L. Mense, Lauren R. Brewer, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 14
Advances in the novel and green-assisted techniques for extraction of bioactive compounds from millets: A comprehensive review
Nidhi Nayak, Rohan Rajendraji Bhujle, N.A. Nanje Gowda, et al.
Heliyon (2024) Vol. 10, Iss. 10, pp. e30921-e30921
Open Access | Times Cited: 12
Fermentation of Whole-Wheat Using Different Combinations of Lactic Acid Bacteria and Yeast: Impact on In Vitro and Ex Vivo Antioxidant Activity
Elena Tomassi, Nafiou Arouna, Milena Brasca, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 421-421
Open Access | Times Cited: 1
Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process
Wenfei Tian, Gengjun Chen, Michael Tilley, et al.
Food Chemistry (2020) Vol. 345, pp. 128851-128851
Closed Access | Times Cited: 63
Improved production of bacterial cellulose using Gluconacetobacter sp. LYP25, a strain developed in UVC mutagenesis with limited viability conditions
Jeongho Lee, Kang Hyun Lee, Seunghee Kim, et al.
International Journal of Biological Macromolecules (2023) Vol. 232, pp. 123230-123230
Closed Access | Times Cited: 19
Potential bioaccessibility of phenolic acids in whole wheat products during in vitro gastrointestinal digestion and probiotic fermentation
Wenfei Tian, Ruijia Hu, Gengjun Chen, et al.
Food Chemistry (2021) Vol. 362, pp. 130135-130135
Open Access | Times Cited: 33
The recent progress on the bioactive compounds from algal biomass for human health applications
Yang Yang, Sedky H.A. Hassan, Mukesh Kumar Awasthi, et al.
Food Bioscience (2022) Vol. 51, pp. 102267-102267
Closed Access | Times Cited: 23
Effect of bran particle size on rheology properties and baking quality of whole wheat flour from four different varieties
Cheng Li, Michael Tilley, Richard Chen, et al.
LWT (2023) Vol. 175, pp. 114504-114504
Open Access | Times Cited: 15
Mechanisms of flavonoid inhibition of Maillard reaction product formation in relation to whole grains processing
Cyprian O. Syeunda, Joseph M. Awika
Food Chemistry (2024) Vol. 449, pp. 139237-139237
Closed Access | Times Cited: 5
Rye: Current state and future trends in research and applications
Renáta Németh, Sándor Tömösközi
Acta Alimentaria (2021) Vol. 50, Iss. 4, pp. 620-640
Open Access | Times Cited: 30
Phenolic Components and Health Beneficial Properties of Onions
Feiyue Ren, Sumei Zhou
Agriculture (2021) Vol. 11, Iss. 9, pp. 872-872
Open Access | Times Cited: 28
Different fractions from wheat flour provide distinctive phenolic profiles and different bioaccessibility of polyphenols following in vitro digestion
Leilei Zhang, Pascual García-Pérez, Erika Martinelli, et al.
Food Chemistry (2022) Vol. 404, pp. 134540-134540
Closed Access | Times Cited: 20
Metabolic changes in response to varying whole-grain wheat and rye intake
Ville Koistinen, Sumanto Haldar, Marjo Tuomainen, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 4
Effects of Dietary Habits on Markers of Oxidative Stress in Subjects with Hashimoto’s Thyroiditis: Comparison Between the Mediterranean Diet and a Gluten-Free Diet
M. Laganà, Tommaso Piticchio, Angela Alibrandi, et al.
Nutrients (2025) Vol. 17, Iss. 2, pp. 363-363
Open Access
Decrypting the messages in the matrix: The proceedings of a symposium on dairy food matrix science and public health opportunities
Kevin Comerford, Allison L. Unger, Christopher J. Cifelli, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-14
Open Access
Blood glucose reduction associated with wholewheat noodle diet in rats with type 2 diabetes mellitus
Li Wu, Shiyuan Deng, Tang Chun-hong, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Extrusion processing: A strategy for improving the functional components, physicochemical properties, and health benefits of whole grains
Cuiping Yi, Nannan Qiang, Hong Zhu, et al.
Food Research International (2022) Vol. 160, pp. 111681-111681
Closed Access | Times Cited: 18
Accumulation of Wheat Phenolic Acids under Different Nitrogen Rates and Growing Environments
Wenfei Tian, Fengju Wang, Kaijie Xu, et al.
Plants (2022) Vol. 11, Iss. 17, pp. 2237-2237
Open Access | Times Cited: 17
Effects of particle size on quality characteristics of stone‐milled whole wheat flour
Mengdi Cai, Chunxia Shen, Yuhui Li, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 5, pp. 2483-2491
Closed Access | Times Cited: 9
Genetic improvement of dietary fiber in wheat grains
Changfeng Yang, Qian Chen, Xiaobang Zhang, et al.
Seed Biology (2024) Vol. 3, Iss. 1
Open Access | Times Cited: 3
Distribution of antioxidants and phenolic compounds in flour milling fractions from hard red winter wheat
Lauren R. Brewer, Jittawan Kubola, Sirithon Siriamornpun, et al.
Grain & Oil Science and Technology (2024) Vol. 7, Iss. 2, pp. 71-78
Open Access | Times Cited: 3
Identification of QTL for Alkylresorcinols in Wheat and Development of KASP Markers for Marker-Assisted Selection of Health-Promoting Varieties
Lei Zhi, Xue Gong, Hongyu Zhang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 31
Closed Access | Times Cited: 3
Cereals: Functional constituents and its health benefits
Poonam Baniwal, Rahul Mehra, Nishant Kumar, et al.
The Pharma Innovation (2021) Vol. 10, Iss. 2, pp. 343-349
Open Access | Times Cited: 21
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