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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:

Impact of whole cereals and processing on type 2 diabetes mellitus: a review
Weijing Wu, Ju Qiu, Aili Wang, et al.
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 9, pp. 1447-1474
Closed Access | Times Cited: 40

Showing 1-25 of 40 citing articles:

Highland barley: Chemical composition, bioactive compounds, health effects, and applications
Mohammed Obadi, Jun Sun, Bin Xu
Food Research International (2021) Vol. 140, pp. 110065-110065
Closed Access | Times Cited: 164
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
Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing
Kailong Zhang, Rui Dong, Xinzhong Hu, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1304-1304
Open Access | Times Cited: 80
Competing paradigms of obesity pathogenesis: energy balance versus carbohydrate-insulin models
David S. Ludwig, Caroline M. Apovian, Louis J. Aronne, et al.
European Journal of Clinical Nutrition (2022) Vol. 76, Iss. 9, pp. 1209-1221
Open Access | Times Cited: 67
Effects of Oats, Tartary Buckwheat, and Foxtail Millet Supplementation on Lipid Metabolism, Oxido-Inflammatory Responses, Gut Microbiota, and Colonic SCFA Composition in High-Fat Diet Fed Rats
Yong Wang, Wentao Qi, Xiaoxuan Guo, et al.
Nutrients (2022) Vol. 14, Iss. 13, pp. 2760-2760
Open Access | Times Cited: 38
A Review on Healthier Bread Making: Focusing on the Underlying Mechanisms for Decreasing Glycemic Index
Enes Mustafa Ucar, Mevlüde Kızıl
Food Reviews International (2025), pp. 1-40
Closed Access | Times Cited: 1
Moderating carbohydrate digestion rate in mice promotes fat oxidation and metabolic flexibility revealed through a new approach to assess metabolic substrate utilization
Anna Hayes, Clay Swackhamer, Roberto Quezada‐Calvillo, et al.
European Journal of Nutrition (2025) Vol. 64, Iss. 2
Closed Access | Times Cited: 1
IRS-1/PI3K/Akt pathway and miRNAs are involved in whole grain highland barley (Hordeum vulgareL.) ameliorating hyperglycemia of db/db mice
Na Deng, Ruixue Guo, Bisheng Zheng, et al.
Food & Function (2020) Vol. 11, Iss. 11, pp. 9535-9546
Closed Access | Times Cited: 57
Assessing the impact of wheat varieties and processing methods on diabetes risk: A systematic review
Idoko Peter Idoko, Monica Ajuma Igbede, Helena Nbéu Nkula Manuel, et al.
World Journal of Biology Pharmacy and Health Sciences (2024) Vol. 18, Iss. 2, pp. 260-277
Open Access | Times Cited: 6
Assessment and comparison of cooking qualities and physio-chemical properties of seven rice varieties in terms of amylose content
Md Dilshad Karim, Md. Abuhena, Md Delower Hossain, et al.
Food Physics (2024) Vol. 1, pp. 100014-100014
Open Access | Times Cited: 5
Inhibition of in vitro enzymatic starch digestion by coffee extract
Xue Li, Jingjing Cai, Jinglin Yu, et al.
Food Chemistry (2021) Vol. 358, pp. 129837-129837
Closed Access | Times Cited: 28
Effect of buckwheat hull particle-size on bread staling quality
Lijuan Wang, Yang Li, Zicong Guo, et al.
Food Chemistry (2022) Vol. 405, pp. 134851-134851
Closed Access | Times Cited: 20
Bioactive Compounds in Barley Modulating Glycemic Response: Implications for Diabetes Management
Hafiz Ghulam Muhu‐Din Ahmed, Rashid Iqbal, Xiaomeng Yang, et al.
Natural Product Communications (2025) Vol. 20, Iss. 4
Open Access
Extrusion processing: A strategy for improving the functional components, physicochemical properties, and health benefits of whole grains
Cuiping Yi, Nannan Qiang, Hong Zhu, et al.
Food Research International (2022) Vol. 160, pp. 111681-111681
Closed Access | Times Cited: 18
Culinary strategies to manage glycemic response in people with type 2 diabetes: A narrative review
Serafín Murillo, Ariadna Mallol, Alba Adot, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 16
Effects of highland barley β-glucan on blood glucose and gut microbiota in streptozotocin-induced, diabetic, C57BL/6 mice on a high-fat diet
Yanqing Zang, Jiaci Liu, Aihua Zhai, et al.
Nutrition (2022) Vol. 107, pp. 111882-111882
Closed Access | Times Cited: 15
A comparative study of dietary fiber content, In vitro starch digestibility and cooking quality characteristics of pigmented and non–pigmented traditional and improved rice (Oryza sativa L.)
S.P. Rebeira, B. D. R. Prasantha, D. V. Jayatilake, et al.
Food Research International (2022) Vol. 157, pp. 111389-111389
Closed Access | Times Cited: 14
Milling of buckwheat hull to cell-scale: Influences on the behaviors of protein and starch in dough and noodles
Lijuan Wang, Han-Qi Tang, Yang Li, et al.
Food Chemistry (2023) Vol. 423, pp. 136347-136347
Closed Access | Times Cited: 8
A Global Perspective on White Rice Consumption and Risk of Type 2 Diabetes
Rob M. van Dam
Diabetes Care (2020) Vol. 43, Iss. 11, pp. 2625-2627
Open Access | Times Cited: 22
Nutrition transition and chronic diseases in China (1990–2019): industrially processed and animal calories rather than nutrients and total calories as potential determinants of the health impact
Anthony Fardet, Kenny Aubrun, Edmond Rock
Public Health Nutrition (2021) Vol. 24, Iss. 16, pp. 5561-5575
Open Access | Times Cited: 18
Research Progress of α-Glucosidase Inhibitors Produced by Microorganisms and Their Applications
Fei Ren, Nairu Ji, Yunping Zhu
Foods (2023) Vol. 12, Iss. 18, pp. 3344-3344
Open Access | Times Cited: 7
Modulation of rice starch physicochemical properties and digestibility: The role of highland barley non-starch polysaccharide fractions
Ming Zhang, Shunqian Xu, Zhongyu Zuo, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135206-135206
Closed Access | Times Cited: 2
In vitro nutrition properties of whole Tartary buckwheat straight noodles and its amelioration on type 2 diabetic rats
Xiaojiang Wu, Guiming Fu, Ziwen Xu, et al.
Food Bioscience (2021) Vol. 46, pp. 101525-101525
Closed Access | Times Cited: 14
Deep Dive Into the Effects of Food Processing on Limiting Starch Digestibility and Lowering the Glycemic Response
Gautier Cesbron-Lavau, Aurélie Goux, Fiona Atkinson, et al.
Nutrients (2021) Vol. 13, Iss. 2, pp. 381-381
Open Access | Times Cited: 13
Diabetes and seeds: New horizon to promote human nutrition and anti-diabetics compounds in grains by germination
Sima Maleki, Seyed Hadi Razavi, Hariom Yadav
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 27, pp. 8457-8477
Closed Access | Times Cited: 8
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