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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 Glycemic Index of Rice and Rice Products: A Review, and Table of GI Values
Bhupinder Kaur, Viren Ranawana, Christiani Jeyakumar Henry
Critical Reviews in Food Science and Nutrition (2015) Vol. 56, Iss. 2, pp. 215-236
Open Access | Times Cited: 181

Showing 1-25 of 181 citing articles:

Effect of endogenous proteins and lipids on starch digestibility in rice flour
Jiangping Ye, Xiuting Hu, Shunjing Luo, et al.
Food Research International (2018) Vol. 106, pp. 404-409
Closed Access | Times Cited: 262
Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies
Ahmed S.M. Saleh, Peng Wang, Na Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 4, pp. 1070-1096
Open Access | Times Cited: 231
Starch molecular structure: The basis for an improved understanding of cooked rice texture
Hongyan Li, Robert G. Gilbert
Carbohydrate Polymers (2018) Vol. 195, pp. 9-17
Open Access | Times Cited: 225
Glycemic index of starchy crops and factors affecting its digestibility: A review
Milan Kumar Lal, Brajesh Singh, Srigopal Sharma, et al.
Trends in Food Science & Technology (2021) Vol. 111, pp. 741-755
Closed Access | Times Cited: 152
Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing
Chris J. Seal, Christophe M. Courtin, Koen Venema, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 3, pp. 2742-2768
Open Access | Times Cited: 126
In-vitro digestibility of rice starch and factors regulating its digestion process: A review
Nafiya Qadir, Idrees Ahmed Wani
Carbohydrate Polymers (2022) Vol. 291, pp. 119600-119600
Closed Access | Times Cited: 72
Enhancing Essential Grains Yield for Sustainable Food Security and Bio-Safe Agriculture through Latest Innovative Approaches
Ghosoon Albahri, Amal Alyamani, Adnan Badran, et al.
Agronomy (2023) Vol. 13, Iss. 7, pp. 1709-1709
Open Access | Times Cited: 65
Reducing the glycemic impact of carbohydrates on foods and meals: Strategies for the food industry and consumers with special focus on Asia
May Sui Mei Wee, Christiani Jeyakumar Henry
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 2, pp. 670-702
Open Access | Times Cited: 103
The role of genetics in mainstreaming the production of new and orphan crops to diversify food systems and support human nutrition
Ian K. Dawson, W. Powell, Prasad Hendre, et al.
New Phytologist (2019) Vol. 224, Iss. 1, pp. 37-54
Open Access | Times Cited: 89
Low glycemic index rice—a desired trait in starchy staples
Aravind Kumar Jukanti, Putlih Adzra Pautong, Qiaoquan Liu, et al.
Trends in Food Science & Technology (2020) Vol. 106, pp. 132-149
Open Access | Times Cited: 73
Chinese gut microbiota and its associations with staple food type, ethnicity, and urbanization
Jing Lu, Li Zhang, Qixiao Zhai, et al.
npj Biofilms and Microbiomes (2021) Vol. 7, Iss. 1
Open Access | Times Cited: 71
Exploring Rice Consumption Habits and Determinants of Choice, Aiming for the Development and Promotion of Rice Products with a Low Glycaemic Index
Diva Cabral, Ana Pinto de Moura, Susana C. Fonseca, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 301-301
Open Access | Times Cited: 9
Impact of post-harvest processing techniques on the glycemic index of millets
Z. Afrose Subaitha, S.R. Priyadarshini, K.S. Yoha, et al.
Food Chemistry Advances (2024) Vol. 4, pp. 100636-100636
Open Access | Times Cited: 8
Gut microbiota metabolism of functional carbohydrates and phenolic compounds from soaked and germinated purple rice
Iyiola Oluwakemi Owolabi, Preeya Dat-arun, Chutha Takahashi Yupanqui, et al.
Journal of Functional Foods (2020) Vol. 66, pp. 103787-103787
Open Access | Times Cited: 58
Starch ordered structures control starch reassembly behaviors during heat–moisture treatment for modulating its digestibility
Chengdeng Chi, Wenwen Ren, Ying Yang, et al.
Food Chemistry (2023) Vol. 430, pp. 136966-136966
Closed Access | Times Cited: 20
Insights into Recent Updates on Factors and Technologies That Modulate the Glycemic Index of Rice and Its Products
Ngô Văn Tài, Kannika Kunyanee, Naphatrapi Luangsakul
Foods (2023) Vol. 12, Iss. 19, pp. 3659-3659
Open Access | Times Cited: 20
Structural characteristics and in vitro starch digestibility of oil-modified cooked rice with varied addition manipulations
Lin Wang, Feifei Hu, Loraine Bainto-Ancheta, et al.
Food Research International (2024) Vol. 186, pp. 114381-114381
Closed Access | Times Cited: 6
An update of the KIDMED questionnaire, a Mediterranean Diet Quality Index in children and adolescents
Cesare Altavilla, Pablo Caballero
Public Health Nutrition (2019) Vol. 22, Iss. 14, pp. 2543-2547
Open Access | Times Cited: 49
The impact of heat moisture treatment on the physicochemical properties and in vitro glycemic index of rice flour with different amylose contents and associated effects on rice dumpling quality
Kannika Kunyanee, Naphatrapi Luangsakul
LWT (2021) Vol. 154, pp. 112694-112694
Open Access | Times Cited: 37
Impact of processing techniques on the glycemic index of rice
S. Sivakamasundari, Priyanga Suriyamoorthy, J.A. Moses, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 12, pp. 3323-3344
Closed Access | Times Cited: 35
Rice Compounds with Impact on Diabetes Control
Cristiana Pereira, Vanda Lourenço, Regina Menezes, et al.
Foods (2021) Vol. 10, Iss. 9, pp. 1992-1992
Open Access | Times Cited: 34
Functional properties, antioxidant activity and in-vitro digestibility characteristics of brown and polished rice flours of Indian temperate region
Nafiya Qadir, Idrees Ahmed Wani
Grain & Oil Science and Technology (2022) Vol. 6, Iss. 1, pp. 43-57
Open Access | Times Cited: 26
Functional foods with a tailored glycemic response based on food matrix and its interactions: Can it be a reality?
Debarati Mondal, Monika Awana, Shreya Mandal, et al.
Food Chemistry X (2024) Vol. 22, pp. 101358-101358
Open Access | Times Cited: 5
How Differences in Rice Texture and Oral Physiology Affect Sensory Preference and Eating Behavior of Consumers: A Generalized Additive Models (Gams) Approach
Zhen Zhao, Zuo Wang, Jingye Zhu, et al.
(2025)
Closed Access
Rice with a Healthier Glycaemic Profile: Unveiling the Molecular Mechanisms and Breeding Strategies for the Future
Shafia Zaffer, V. L. N. Reddy, Asif B. Shikari, et al.
Plant Physiology and Biochemistry (2025) Vol. 221, pp. 109543-109543
Closed Access
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