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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:

Faster Fermentation of Cooked Carrot Cell Clusters Compared to Cell Wall Fragments in Vitro by Porcine Feces
Li Day, J. H Patiño Gómez, Sofia K. Øiseth, et al.
Journal of Agricultural and Food Chemistry (2012) Vol. 60, Iss. 12, pp. 3282-3290
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

In vitro colonic fermentation of dietary fibers: Fermentation rate, short-chain fatty acid production and changes in microbiota
Miaomiao Wang, Santad Wichienchot, Xiaowei He, et al.
Trends in Food Science & Technology (2019) Vol. 88, pp. 1-9
Closed Access | Times Cited: 397
The behavior of dietary fiber in the gastrointestinal tract determines its physiological effect
Edoardo Capuano
Critical Reviews in Food Science and Nutrition (2016) Vol. 57, Iss. 16, pp. 3543-3564
Open Access | Times Cited: 347
Complexity and health functionality of plant cell wall fibers from fruits and vegetables
A. Padayachee, Li Day, Kate Howell, et al.
Critical Reviews in Food Science and Nutrition (2015) Vol. 57, Iss. 1, pp. 59-81
Closed Access | Times Cited: 239
“Dietary fibre”: moving beyond the “soluble/insoluble” classification for monogastric nutrition, with an emphasis on humans and pigs
Barbara A. Williams, Deirdre Mikkelsen, Bernadine M. Flanagan, et al.
Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology (2019) Vol. 10, Iss. 1
Open Access | Times Cited: 158
RS5 Produced More Butyric Acid through Regulating the Microbial Community of Human Gut Microbiota
Renbing Qin, Jin Wang, Chen Chao, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 10, pp. 3209-3218
Closed Access | Times Cited: 129
Nutritional optimization of fecal microbiota transplantation in humans: a scoping review
Levi Teigen, Austin Hoeg, Hannia Zehra, et al.
Gut Microbes (2025) Vol. 17, Iss. 1
Open Access | Times Cited: 1
Changes of digestive and fermentation properties of Sargassum pallidum polysaccharide after ultrasonic degradation and its impacts on gut microbiota
Dan Yuan, Chao Li, Lijun You, et al.
International Journal of Biological Macromolecules (2020) Vol. 164, pp. 1443-1450
Closed Access | Times Cited: 67
An integrated look at the effect of structure on nutrient bioavailability in plant foods
Edoardo Capuano, Nicoletta Pellegrini
Journal of the Science of Food and Agriculture (2018) Vol. 99, Iss. 2, pp. 493-498
Closed Access | Times Cited: 59
In Vitro Fermentation Characteristics for Different Ratios of Soluble to Insoluble Dietary Fiber by Fresh Fecal Microbiota from Growing Pigs
Shiyu Tao, Yu Bai, Xingjian Zhou, et al.
ACS Omega (2019) Vol. 4, Iss. 12, pp. 15158-15167
Open Access | Times Cited: 53
Plant-sourced intrinsic dietary fiber: Physical structure and health function
Wangyan Qin, Lijun Sun, Ming Miao, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 341-355
Closed Access | Times Cited: 34
In vitro digestive characteristics and microbial degradation of polysaccharides from lotus leaves and related effects on the modulation of intestinal microbiota
Ding‐Tao Wu, Kang-Lin Feng, Fen Li, et al.
Current Research in Food Science (2022) Vol. 5, pp. 752-762
Open Access | Times Cited: 23
Particle size of dietary fibre has diverse effects on in vitro gut fermentation rate and end-products depending on food source
Hong Yao, Bernadine M. Flanagan, Barbara A. Williams, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108096-108096
Closed Access | Times Cited: 23
Synergistic effect of milk solids and carrot cell wall particles on the rheology and texture of yoghurt gels
Amirtha Puvanenthiran, Chloe Stevovitch-Rykner, Thu H. McCann, et al.
Food Research International (2014) Vol. 62, pp. 701-708
Closed Access | Times Cited: 46
Effects of microwave on the potential microbiota modulating effects of agro-industrial by-product fibers among different individuals
Shunjing Luo, Yaqin Hou, Liang Xie, et al.
LWT (2023) Vol. 178, pp. 114621-114621
Open Access | Times Cited: 12
In vitro fermentation of chewed mango and banana: particle size, starch and vascular fibre effects
Dorrain Yanwen Low, Barbara A. Williams, Bruce D’Arcy, et al.
Food & Function (2015) Vol. 6, Iss. 8, pp. 2464-2474
Closed Access | Times Cited: 36
Food Structure and Carbohydrate Digestibility
Suman Mishra, Allan Hardacre, John Monro
InTech eBooks (2012)
Open Access | Times Cited: 34
Substrate‐Driven Differences in Tryptophan Catabolism by Gut Microbiota and Aryl Hydrocarbon Receptor Activation
Zhan Huang, Tessa Schoones, Jerry M. Wells, et al.
Molecular Nutrition & Food Research (2021) Vol. 65, Iss. 13
Open Access | Times Cited: 22
Effects of dietary fibers, micronutrients, and phytonutrients on gut microbiome: a review
Kaleigh E. Beane, Mersady C. Redding, Xiao‐Fan Wang, et al.
Applied Biological Chemistry (2021) Vol. 64, Iss. 1
Open Access | Times Cited: 22
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
Ultra-high Pressure Treatment Controls In Vitro Fecal Fermentation Rate of Insoluble Dietary Fiber from Rosa Roxburghii Tratt Pomace and Induces Butyrogenic Shifts in Microbiota Composition
Shaokang Wang, Jie Xia, Kim De Paepe, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 36, pp. 10638-10647
Closed Access | Times Cited: 17
The cost of chewing: The energetics and evolutionary significance of mastication in humans
Adam van Casteren, Jonathan R. Codd, Kornelius Kupczik, et al.
Science Advances (2022) Vol. 8, Iss. 33
Open Access | Times Cited: 10
Complementary Food Ingredients Alter Infant Gut Microbiome Composition and Metabolism In Vitro
Shanthi G. Parkar, Douglas Rosendale, Halina Stoklosinski, et al.
Microorganisms (2021) Vol. 9, Iss. 10, pp. 2089-2089
Open Access | Times Cited: 11
In vitro fermentation profiles of undigested fractions from legume and nut particles are affected by particle cohesion and entrapped macronutrients
Widaningrum, Bernadine M. Flanagan, Barbara A. Williams, et al.
Food & Function (2022) Vol. 13, Iss. 9, pp. 5075-5088
Closed Access | Times Cited: 7
Fibrous Cellular Structures are Found in a Commercial Fruit Smoothie and Remain Intact during Simulated Digestion
Jin Chu, Bridget Dooshima Igbetar, Caroline Orfila
Journal of Nutrition & Food Sciences (2017) Vol. 07, Iss. 01
Open Access | Times Cited: 9
In vitro colonic fermentation of red kidney beans depends on cotyledon cells integrity and microbiota adaptation
Ana M. Rovalino-Córdova, Vincenzo Fogliano, Edoardo Capuano
Food & Function (2021) Vol. 12, Iss. 11, pp. 4983-4994
Closed Access | Times Cited: 6
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