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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:

Correlating the structure and in vitro digestion viscosities of different pectin fibers to in vivo human satiety
Kirstyn Logan, Amanda J. Wright, H. Douglas Goff
Food & Function (2014) Vol. 6, Iss. 1, pp. 62-70
Closed Access | Times Cited: 42

Showing 1-25 of 42 citing articles:

High pressure processing accelarated the release of RG-I pectic polysaccharides from citrus peel
Zhiqiang Hou, Shiguo Chen, Xingqian Ye
Carbohydrate Polymers (2021) Vol. 263, pp. 118005-118005
Closed Access | Times Cited: 58
Adding neutral or anionic hydrocolloids to dairy proteins under in vitro gastric digestion conditions
Jennifer Borreani, Empar Llorca, Virginia Larrea, et al.
Food Hydrocolloids (2016) Vol. 57, pp. 169-177
Open Access | Times Cited: 69
A review of the characteristics of dietary fibers relevant to appetite and energy intake outcomes in human intervention trials
Kaisa Poutanen, Pierre Dussort, Alfrun Erkner, et al.
American Journal of Clinical Nutrition (2017) Vol. 106, Iss. 3, pp. 747-754
Open Access | Times Cited: 69
Dose-dependent effects of apple pectin on alleviating high fat-induced obesity modulated by gut microbiota and SCFAs
Yuanyuan Zhao, Jinfeng Bi, Jianyong Yi, et al.
Food Science and Human Wellness (2021) Vol. 11, Iss. 1, pp. 143-154
Open Access | Times Cited: 44
Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoids
Braulio Cervantes‐Paz, José de Jesús Ornelas‐Paz, Jaime David Pérez‐Martínez, et al.
Food Hydrocolloids (2016) Vol. 60, pp. 580-588
Closed Access | Times Cited: 55
Ingestion of Non-digestible Carbohydrates From Plant-Source Foods and Decreased Risk of Colorectal Cancer: A Review on the Biological Effects and the Mechanisms of Action
Samira Bernardino Ramos do Prado, Victor Castro‐Alves, Gabrielle Fernandez Ferreira, et al.
Frontiers in Nutrition (2019) Vol. 6
Open Access | Times Cited: 44
Microwave-Assisted Extraction of Pectin from “Saba” Banana Peel Waste: Optimization, Characterization, and Rheology Study
Joel Padilla Rivadeneira, Tao Wu, Quincy Ybanez, et al.
International Journal of Food Science (2020) Vol. 2020, pp. 1-9
Open Access | Times Cited: 42
Mechanistic Understanding of the Effects of Pectin on In Vivo Starch Digestion: A Review
Yeming Bai, Robert G. Gilbert
Nutrients (2022) Vol. 14, Iss. 23, pp. 5107-5107
Open Access | Times Cited: 25
The digestive behavior of pectin in human gastrointestinal tract: a review on fermentation characteristics and degradation mechanism
Weichao Cao, Shuyi Guan, Yuying Yuan, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12500-12523
Closed Access | Times Cited: 13
Modulation of human gut microbiota by dietary fibers from unripe and ripe papayas: Distinct polysaccharide degradation using a colonic in vitro fermentation model
Samira Bernardino Ramos do Prado, Beatriz Toledo Minguzzi, Christian Hoffmann, et al.
Food Chemistry (2021) Vol. 348, pp. 129071-129071
Closed Access | Times Cited: 30
Impact of Processing and Intestinal Conditions on in Vitro Digestion of Chia (Salvia hispanica) Seeds and Derivatives
Joaquim Calvo‐Lerma, Carolina Paz-Yépez, Andrea Asensio‐Grau, et al.
Foods (2020) Vol. 9, Iss. 3, pp. 290-290
Open Access | Times Cited: 32
Bringing the digestibility of prebiotics into focus: update of carbohydrate digestion models
Álvaro Ferreira-Lazarte, F. Javier Moreno, Mar Villamiel
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 19, pp. 3267-3278
Closed Access | Times Cited: 27
The impact of food-grade carrageenans and consumer age on the in vitro proteolysis of whey proteins
Shlomit David, Aleksandra Wojciechowska, Reto Portmann, et al.
Food Research International (2020) Vol. 130, pp. 108964-108964
Closed Access | Times Cited: 23
The significance and potential of functional food ingredients for control appetite and food intake
Mina Esmaeili, Marjan Ajami, Meisam Barati, et al.
Food Science & Nutrition (2022) Vol. 10, Iss. 5, pp. 1602-1612
Open Access | Times Cited: 13
Orange Pomace Improves Postprandial Glycemic Responses: An Acute, Randomized, Placebo-Controlled, Double-Blind, Crossover Trial in Overweight Men
Joseph C. Y. Chen, Helen Rasmussen, Alison Kamil, et al.
Nutrients (2017) Vol. 9, Iss. 2, pp. 130-130
Open Access | Times Cited: 24
Eight-day consumption of inulin added to a yogurt breakfast lowers postprandial appetite ratings but not energy intakes in young healthy females: a randomised controlled trial
S. P. Heap, Jessica Ingram, Marron Law, et al.
British Journal Of Nutrition (2015) Vol. 115, Iss. 2, pp. 262-270
Open Access | Times Cited: 21
Processing Apples to Puree or Juice Speeds Gastric Emptying and Reduces Postprandial Intestinal Volumes and Satiety in Healthy Adults
Shanthi Krishnasamy, Miranda Lomer, Luca Marciani, et al.
Journal of Nutrition (2020) Vol. 150, Iss. 11, pp. 2890-2899
Open Access | Times Cited: 20
Food biopolymer behaviors in the digestive tract: implications for nutrient delivery
Ming Zhang, Zhongyu Zuo, Xinxia Zhang, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-19
Closed Access | Times Cited: 6
Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions
Christos Soukoulis, Ian D. Fisk, Heng-Hui Gan, et al.
Journal of Food Engineering (2016) Vol. 191, pp. 105-114
Open Access | Times Cited: 17
Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods
Estrella Sayas‐Barberá, José Ángel Pérez‐Álvarez, C. Navarro, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3661-3661
Open Access | Times Cited: 9
Pectin and Health
Louise Wicker, Yookyung Kim
Elsevier eBooks (2015), pp. 289-293
Closed Access | Times Cited: 15
Evaluation of the physical changes of different soluble fibres produced during an in vitro digestion
Natalia Vera C., Laura Laguna, Liliana Zura‐Bravo, et al.
Journal of Functional Foods (2019) Vol. 62, pp. 103518-103518
Closed Access | Times Cited: 13
Rheological Characteristics of Soluble Fibres during Chemically Simulated Digestion and their Suitability for Gastroparesis Patients
Harsha Suresh, Vincent Ho, Jerry Zhou
Nutrients (2020) Vol. 12, Iss. 8, pp. 2479-2479
Open Access | Times Cited: 12
In vitro and In vivo studies on intragastric soya protein–polysaccharide gels in a beverage matrix
May Sui Mei Wee, Ruzanna Yusoff, Jie Hong Chiang, et al.
International Journal of Food Science & Technology (2017) Vol. 52, Iss. 6, pp. 1358-1366
Closed Access | Times Cited: 10
Enteral feeding with low-methoxyl pectin accelerates colonic anastomosis healing in rats
Fumiyo Yamada, Naoyuki Endo, Sho Miyatake, et al.
Nutrition (2017) Vol. 45, pp. 94-98
Open Access | Times Cited: 10
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