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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:

The effect of structure and texture on the breakdown pattern during mastication and impacts on in vitro starch digestibility of high fibre rye extrudates
Syed Ariful Alam, Saara Pentikäinen, Johanna Närväinen, et al.
Food & Function (2019) Vol. 10, Iss. 4, pp. 1958-1973
Closed Access | Times Cited: 16

Showing 16 citing articles:

Does sourdough bread provide clinically relevant health benefits?
V. D’Amico, Michael G. Gänzle, Lisa Call, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 16
Multifilm Mass Transfer and Reaction Rate Kinetics in a Newly Developed In Vitro Digestion System for Carbohydrate Digestion
Yongmei Sun, Jingying Cheng, Shu Cheng, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 580-580
Open Access
Starch digestion: a comprehensive update on the underlying modulation mechanisms and its in vitro assessment methodologies
Daniela Freitas, Athina Lazaridou, Dorine Duijsens, et al.
Trends in Food Science & Technology (2025), pp. 104969-104969
Closed Access
Impact of pectin or xanthan addition to mashed potatoes gelled with κ-carrageenan on texture and rheology, oral processing behavior, bolus properties and in mouth starch digestibility
Daria S. Khramova, Fedor Vityazev, Natalya V. Zueva, et al.
International Journal of Biological Macromolecules (2025), pp. 142349-142349
Closed Access
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index
Federico Bianchi, Gianluca Giuberti, Mariasole Cervini, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 7, pp. 1563-1572
Open Access | Times Cited: 16
Comparing mass transfer and reaction rate kinetics in starch hydrolysis during food digestion
Yongmei Sun, Zelin Zhou, Chao Zhong, et al.
Applied Research (2024)
Open Access | Times Cited: 3
Importance of oral phase in in vitro starch digestibility related to wholegrain versus refined pastas and mastication impairment
Stéphanie Blanquet‐Diot, Olivier François, Sylvain Denis, et al.
Food Hydrocolloids (2020) Vol. 112, pp. 106277-106277
Open Access | Times Cited: 27
Deciphering the protein digestion of meat products for the elderly by in vitro food oral processing and gastric dynamic digestion, peptidome analysis and modeling
Marie‐Agnès Peyron, Thierry Sayd, Jason Sicard, et al.
Food & Function (2021) Vol. 12, Iss. 16, pp. 7283-7297
Closed Access | Times Cited: 22
Effect of boiling and steaming on the surface tackiness of frozen cooked noodles
Yuanhui Wang, Yaru Zhang, Fei Xu, et al.
LWT (2020) Vol. 130, pp. 109747-109747
Open Access | Times Cited: 23
Oral impairments decrease the nutrient bioaccessibility of bread in the elderly
Susana Ribes, Mélany Genot, Laurent Aubry, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108202-108202
Open Access | Times Cited: 11
Effect of flour particle size on the qualities of semi‐dried noodles and fine dried noodles
Yuanhui Wang, Qiong‐Qiong Zhang, Yuying Guo, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 7
Open Access | Times Cited: 12
Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks
Catrin Tyl, Andrea Bresciani, Alessandra Marti
Foods (2021) Vol. 10, Iss. 9, pp. 2024-2024
Open Access | Times Cited: 10
Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility
Rossella Dodi, Letizia Bresciani, Beatrice Biasini, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 921-921
Open Access | Times Cited: 9
The effect of Zimbabwean tannin-free sorghum flour substitution on fine dried noodles quality characteristics
Fei Xu, Nhlanhla Mtelisi Dube, Han, et al.
Journal of Cereal Science (2021) Vol. 102, pp. 103320-103320
Closed Access | Times Cited: 8
Physicochemical, sensorial and microcosmic properties of Chinese dried noodles fortified with unhulled and hulled flaxseed flour
Yiting Duan, Sheng Zhou, Rui Liu, et al.
International Journal of Food Science & Technology (2021) Vol. 57, Iss. 1, pp. 676-683
Closed Access | Times Cited: 4
Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch—An In Vitro Approach
Amparo Gamero, Quốc Cường Nguyễn, Paula Varela, et al.
Foods (2019) Vol. 8, Iss. 5, pp. 148-148
Open Access | Times Cited: 3
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