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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:

Structural Variation and Content of Arabinoxylans in Endosperm and Bran of Durum Wheat (Triticum turgidum L.)
Ilaria Marcotuli, Yves S. Y. Hsieh, Jelle Lahnstein, et al.
Journal of Agricultural and Food Chemistry (2016) Vol. 64, Iss. 14, pp. 2883-2892
Open Access | Times Cited: 52

Showing 1-25 of 52 citing articles:

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health
Nirmala Prasadi V. P., Iris J. Joye
Nutrients (2020) Vol. 12, Iss. 10, pp. 3045-3045
Open Access | Times Cited: 268
Arabinoxylans as Functional Food Ingredients: A Review
Emanuele Zannini, Ángela Bravo Núñez, Aylin W. Sahin, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 1026-1026
Open Access | Times Cited: 93
Nutritional interest of dietary fiber and prebiotics in obesity: Lessons from the MyNewGut consortium
Nathalie M. Delzenne, Marta Olivares, Audrey M. Neyrinck, et al.
Clinical Nutrition (2019) Vol. 39, Iss. 2, pp. 414-424
Open Access | Times Cited: 117
Cereal-derived arabinoxylans: Structural features and structure–activity correlations
Jing Wang, Junying Bai, Mingcong Fan, et al.
Trends in Food Science & Technology (2019) Vol. 96, pp. 157-165
Closed Access | Times Cited: 112
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 on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry
Adriana Skendi, Kyriaki G. Zinoviadou, Μαρία Παπαγεωργίου, et al.
Foods (2020) Vol. 9, Iss. 9, pp. 1243-1243
Open Access | Times Cited: 68
Health-related effects and improving extractability of cereal arabinoxylans
Abdulmannan Fadel, Ayman M. Mahmoud, Jason J. Ashworth, et al.
International Journal of Biological Macromolecules (2017) Vol. 109, pp. 819-831
Open Access | Times Cited: 67
Comparison of the dietary fibre composition of old and modern durum wheat (Triticum turgidum spp. durum) genotypes
Michele Andrea De Santis, Ondřej Kosík, Diana Passmore, et al.
Food Chemistry (2017) Vol. 244, pp. 304-310
Open Access | Times Cited: 63
Valorization of cereal by-product hemicelluloses: Fractionation and purity considerations
Anis N. Arzami, Thao M. Ho, Kirsi S. Mikkonen
Food Research International (2021) Vol. 151, pp. 110818-110818
Open Access | Times Cited: 54
Efficiency of Resistant Starch and Dextrins as Prebiotics: A Review of the Existing Evidence and Clinical Trials
M Włodarczyk, Katarzyna Śliżewska
Nutrients (2021) Vol. 13, Iss. 11, pp. 3808-3808
Open Access | Times Cited: 41
Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive
Muhammad Bilal, Dandan Li, Chong Xie, et al.
Food Chemistry (2024) Vol. 463, pp. 141146-141146
Closed Access | Times Cited: 7
Isolation and structural elucidation by 2D NMR of planteose, a major oligosaccharide in the mucilage of chia (Salvia hispanica L.) seeds
Xiaohui Xing, Yves S. Y. Hsieh, Kuok Yap, et al.
Carbohydrate Polymers (2017) Vol. 175, pp. 231-240
Closed Access | Times Cited: 50
Functional and health-endorsing properties of wheat and barley cell wall’s non-starch polysaccharides
Huma Bader Ul Ain, Farhan Saeed, Nazir Ahmad, et al.
International Journal of Food Properties (2018) Vol. 21, Iss. 1, pp. 1463-1480
Open Access | Times Cited: 50
Structural modifications to water-soluble wheat bran arabinoxylan through milling and extrusion
Teresa Demuth, Julian Betschart, Laura Nyström
Carbohydrate Polymers (2020) Vol. 240, pp. 116328-116328
Open Access | Times Cited: 45
Non-Starch Polysaccharides in Durum Wheat: A Review
Ilaria Marcotuli, Pasqualina Colasuonno, Yves S. Y. Hsieh, et al.
International Journal of Molecular Sciences (2020) Vol. 21, Iss. 8, pp. 2933-2933
Open Access | Times Cited: 44
A study of factors influencing the water absorption capacity of Canadian hard red winter wheat flour
H. D. Sapirstein, Yao Wu, Filiz Köksel, et al.
Journal of Cereal Science (2018) Vol. 81, pp. 52-59
Closed Access | Times Cited: 46
Structural analysis and biological activity of cell wall polysaccharides extracted from Panax ginseng marc
Jing Li, Damao Wang, Xiaohui Xing, et al.
International Journal of Biological Macromolecules (2019) Vol. 135, pp. 29-37
Closed Access | Times Cited: 39
Changes in structure and solubility of wheat arabinoxylan during the breadmaking process
Yasuyuki Nishitsuji, Kristin Whitney, Kenji Nakamura, et al.
Food Hydrocolloids (2020) Vol. 109, pp. 106129-106129
Open Access | Times Cited: 39
Side‐by‐side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability
Chiara Roye, Karen Bulckaen, Yamina De Bondt, et al.
Cereal Chemistry (2019) Vol. 97, Iss. 1, pp. 20-33
Open Access | Times Cited: 38
Development of an oligosaccharide library to characterise the structural variation in glucuronoarabinoxylan in the cell walls of vegetative tissues in grasses
Theodora Tryfona, Mathias Sorieul, Carolina Feijao, et al.
Biotechnology for Biofuels (2019) Vol. 12, Iss. 1
Open Access | Times Cited: 36
A biorefinery based on brewer`s spent grains: Arabinoxylans recovery by microwave assisted pretreatment integrated with butanol production
Juan Carlos López‐Linares, Susana Lucas, M. Teresa García‐Cubero, et al.
Industrial Crops and Products (2020) Vol. 158, pp. 113044-113044
Open Access | Times Cited: 35
The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method
Angelika Bieniek, Krzysztof Buksa
Molecules (2024) Vol. 29, Iss. 4, pp. 904-904
Open Access | Times Cited: 4
Cereal dietary fiber regulates the quality of whole grain products: Interaction between composition, modification and processing adaptability
Wen Li, Rui Xu, Shaoshuang Qin, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133223-133223
Closed Access | Times Cited: 4
Assessing genetic diversity and population structure of f4:f5 wheat genotypes using morphological and microsatellite markers under heat stress
Md. Zahid Hassan, Muhammad Hasanuzzaman, Md. Nazim Uddin, et al.
Discover Agriculture (2025) Vol. 3, Iss. 1
Open Access
Optimization and Validation of Arabinoxylan Quantification in Gluten-Free Cereals via HPAEC-PAD Based on Design of Experiments
K. Hoefler, Ulrich Sukop, Stefan Scheler, et al.
Journal of Agricultural and Food Chemistry (2025)
Open Access
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