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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:

Beta-Glucan and Phenolic Compounds: Their Concentration and Behavior during in Vitro Gastrointestinal Digestion and Colonic Fermentation of Different Barley-Based Food Products
Juana I. Mosele, María‐José Motilva, Iziar A. Ludwig
Journal of Agricultural and Food Chemistry (2018) Vol. 66, Iss. 34, pp. 8966-8975
Open Access | Times Cited: 35

Showing 1-25 of 35 citing articles:

Valorization of Chrysanthemum morifolium Ramat. cv. “Hangbaiju” stems for phenolic compounds production by steam explosion pretreatment
Xiaohuan Zhu, Tinglan Yuan, Xiang Li, et al.
Industrial Crops and Products (2024) Vol. 213, pp. 118410-118410
Closed Access | Times Cited: 9
Nutritional value of barley cereal and better opportunities for its processing as a value-added food: a comprehensive review
Mohamed A. Farag, Jianbo Xiao, Hossam M. Abdallah
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 4, pp. 1092-1104
Closed Access | Times Cited: 69
Cereal β‐glucan: a promising prebiotic polysaccharide and its impact on the gut health
Mahtab Shoukat, Angela Sorrentino
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 5, pp. 2088-2097
Closed Access | Times Cited: 52
Impact of protein network restructured with soy protein and transglutaminase on the structural and functional characteristics of whole-grain highland barley noodle
Junchao Zhu, Zipeng Liu, Ling Chen, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107909-107909
Closed Access | Times Cited: 32
Understanding the Gastrointestinal Behavior of the Coffee Pulp Phenolic Compounds under Simulated Conditions
Silvia Cañas, Miguel Rebollo‐Hernanz, Cheyenne Braojos, et al.
Antioxidants (2022) Vol. 11, Iss. 9, pp. 1818-1818
Open Access | Times Cited: 26
Polyphenol-rich extract of Chinese sumac (Rhus chinensis Mill.) fruits and its main component decrease in vitro starch digestibility of bread: Exploring the potential mechanisms from the perspective of molecular interactions
Xingrui Xu, Lixin Ding, Yishan Fu, et al.
LWT (2024) Vol. 195, pp. 115856-115856
Open Access | Times Cited: 5
Effect of Complexation with Different Molecular Weights of Oat β-Glucan and Sea Buckthorn Flavonoid on the Digestion of Rice Flour
Hui Yang, Peter J. Wilde, Ruijie Wang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 42, pp. 23567-23579
Closed Access | Times Cited: 5
Different aggregation states of barley β-glucan molecules affects their solution behavior: A comparative analysis
Yang Zhao, Huiming Zhou, Zehua Huang, et al.
Food Hydrocolloids (2019) Vol. 101, pp. 105543-105543
Closed Access | Times Cited: 40
Purple, high β-glucan, hulless barley as valuable ingredient for functional food
Mariona Martínez‐Subirà, María‐Paz Romero, Eva Puig, et al.
LWT (2020) Vol. 131, pp. 109582-109582
Closed Access | Times Cited: 38
Source of gut microbiota determines oat β-glucan degradation and short chain fatty acid-producing pathway
Junying Bai, Yan Li, Wenhui Zhang, et al.
Food Bioscience (2021) Vol. 41, pp. 101010-101010
Closed Access | Times Cited: 32
Effect of boiling and roasting on phenolic components and their bioaccessibilities of highland barley
Ben Wang, Chenzhipeng Nie, Tingting Li, et al.
Food Research International (2022) Vol. 162, pp. 112137-112137
Closed Access | Times Cited: 19
Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion
Silvia Cañas, Miguel Rebollo‐Hernanz, María Martín-Trueba, et al.
Food Research International (2023) Vol. 172, pp. 113116-113116
Open Access | Times Cited: 11
Effect of lactic fermentation and matrix on phenolic content, bioaccessibility, and scavenging activity of beetroot beverages
Robert Christian Wolf, Richard Hider, J. Breitmeyer, et al.
European Food Research and Technology (2025)
Open Access
Barley fermentation on nutritional constituents: structural changes and structure–function correlations
Yufeng He, Tao Liu, Danaè S. Larsen, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-15
Closed Access
Effect of food matrix and fermentation on angiotensin-converting enzyme inhibitory activity and β-glucan release after in vitro digestion in oat-based products
Ecem Akan, Sibel Karakaya, Merve Eda Eker Özkacar, et al.
Food Research International (2023) Vol. 165, pp. 112508-112508
Closed Access | Times Cited: 10
Bioprocessing of Hempseed (Cannabis sativa L.) Food By-Products Increased Nutrient and Phytochemical In Vitro Bioavailability during Digestion and Microbial Fermentation
Songtao Fan, Zhihong Zhang, Gary Duncan, et al.
Applied Sciences (2023) Vol. 13, Iss. 9, pp. 5781-5781
Open Access | Times Cited: 9
Interactions of polyphenols from traditional apple varieties ‘Bobovac’, ‘Ljepocvjetka’ and ‘Crvenka’ with β-Glucan during in vitro simulated digestion
Lidija Jakobek, Jozo Ištuk, Petra Matić, et al.
Food Chemistry (2021) Vol. 363, pp. 130283-130283
Closed Access | Times Cited: 19
Interaction between β-glucans and gut microbiota: a comprehensive review
Reza Karimi, Mina Homayoonfal, Narjes Malekjani, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 22, pp. 7804-7835
Closed Access | Times Cited: 7
Bioaccessibility of ferulic acid in hulless barley varieties at stages of simulated in vitro digestion
Pamela Drawbridge, Franklin B. Apea-Bah, Trust Beta
Cereal Chemistry (2023) Vol. 100, Iss. 4, pp. 954-965
Open Access | Times Cited: 6
Metabolic profiling of (poly)phenolic compounds in mouse urine following consumption of hull-less and purple-grain barley
María-Engracia Cortijo-Alfonso, Sílvia Yuste, Iván Friero, et al.
Food & Function (2024) Vol. 15, Iss. 16, pp. 8300-8309
Open Access | Times Cited: 2
Study on chemopreventive effects of raw and roasted β-glucan-rich waxy winter barley using an in vitro human colon digestion model
Wiebke Schlörmann, Julia Atanasov, Stefan Lorkowski, et al.
Food & Function (2020) Vol. 11, Iss. 3, pp. 2626-2638
Closed Access | Times Cited: 17
Effect of in vitro gastrointestinal digestion on phenolic compounds and antioxidant properties of soluble and insoluble dietary fibers derived from hulless barley
Yulin Zhu, Shihua Yang, Yonghua Huang, et al.
Journal of Food Science (2021) Vol. 86, Iss. 2, pp. 628-634
Closed 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
Simulated Gastrointestinal Digestion of Bioprocessed Spelt Seeds: Bioaccessibility and Bioactivity of Phenolics
Marjeta Mencin, Maja Mikulič-Petkovšek, Robert Veberič, et al.
Antioxidants (2022) Vol. 11, Iss. 9, pp. 1703-1703
Open Access | Times Cited: 9
Effects of cooking on oral bioaccessibility of PBDEs, MeO-PBDEs, and OH-PBDEs in fish (tilapia) and chicken egg
Yuqi Zhang, Chun-Xue Tang, Ying Dong, et al.
The Science of The Total Environment (2020) Vol. 748, pp. 142310-142310
Closed Access | Times Cited: 12
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