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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:

Antioxidant and physicochemical properties of soluble dietary fiber from garlic straw as treated by energy-gathered ultrasound
Liurong Huang, Wenxue Zhang, Jing Cheng, et al.
International Journal of Food Properties (2019) Vol. 22, Iss. 1, pp. 678-688
Open Access | Times Cited: 25

Showing 25 citing articles:

An insight on superoxide dismutase (SOD) from plants for mammalian health enhancement
Sarah Stephenie, Ying Ping Chang, Ashok Gnanasekaran, et al.
Journal of Functional Foods (2020) Vol. 68, pp. 103917-103917
Open Access | Times Cited: 158
Oxygen vacancies for promoting the electrochemical nitrogen reduction reaction
Yunliang Liu, Peiji Deng, Ruqiang Wu, et al.
Journal of Materials Chemistry A (2021) Vol. 9, Iss. 11, pp. 6694-6709
Closed Access | Times Cited: 94
Characterization and Antioxidant Activity Determination of Neutral and Acidic Polysaccharides from Panax Ginseng C. A. Meyer
Hyung Min Kim, Yanxue Song, Gyu Hwan Hyun, et al.
Molecules (2020) Vol. 25, Iss. 4, pp. 791-791
Open Access | Times Cited: 54
The applications of conventional and innovative mechanical technologies to tailor structural and functional features of dietary fibers from plant wastes: A review
Goly Fayaz, Yasamin Soleimanian, Mmadi Mhamadi, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2149-2199
Closed Access | Times Cited: 27
Ultrasound Application for the Extraction and Modification of Fiber-Rich By-Products
Karla Corina Martinez-Solano, Nancy A. Garcia-Carrera, Viridiana Tejada‐Ortigoza, et al.
Food Engineering Reviews (2020) Vol. 13, Iss. 3, pp. 524-543
Closed Access | Times Cited: 34
Computational intelligence and machine learning Approaches for performance evaluation of an infrared dryer: Quality analysis, drying kinetics, and thermal performance
Hany S. El‐Mesery, Mohamed Qenawy, Ahmed H. ElMesiry, et al.
Journal of Stored Products Research (2025) Vol. 112, pp. 102639-102639
Closed Access
Ball Milling-Ultrasound Modification of Citrus Fiber-Carrageenan Complex for Improving Functional Properties of Salted Egg White
Wenwen Luo, HeYang Xu, Munkh‐Amgalan Gantumur, et al.
Food Biophysics (2025) Vol. 20, Iss. 2
Closed Access
Deep reinforcement learning-based adaptive yaw control for wind farms in fluctuating winds
Qiang Dong, Longyan Wang, Bowen Zhang, et al.
Physics of Fluids (2025) Vol. 37, Iss. 4
Closed Access
Investigation of food microstructure and texture using atomic force microscopy: A review
Yadi Wen, Zekun Xu, Yi Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 5, pp. 2357-2379
Open Access | Times Cited: 27
Physicochemical and structural properties of dietary fiber from Rosa roxburghii pomace by steam explosion
Xinyu Zhai, Huanping Ao, Wenhui Liu, et al.
Journal of Food Science and Technology (2021) Vol. 59, Iss. 6, pp. 2381-2391
Open Access | Times Cited: 20
Ultrasound-Assisted Modification of Insoluble Dietary Fiber from Chia (Salvia hispanica L.) Seeds
Zohaib Hassan, Muhammad Imran, Muhammad Haseeb Ahmad, et al.
Journal of Food Quality (2021) Vol. 2021, pp. 1-10
Open Access | Times Cited: 20
Effects of Extraction Methods on the Structural Characteristics and Functional Properties of Insoluble Dietary Fiber Extracted from Aronia melanocarpa
Xin Wen, Xuyuan Qin, Zhaolian Han, et al.
ACS Food Science & Technology (2023) Vol. 3, Iss. 4, pp. 666-674
Closed Access | Times Cited: 7
Structural Characteristics of Inulin and Microcrystalline Cellulose and Their Effect on Ameliorating Colitis and Altering Colonic Microbiota in Dextran Sodium Sulfate-Induced Colitic Mice
Hanzhen Qiao, Tongxi Zhao, Jie Yin, et al.
ACS Omega (2022) Vol. 7, Iss. 13, pp. 10921-10932
Open Access | Times Cited: 11
Insight into the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibre: comparison of physical modification methods
Caidie Tang, Jinlai Yang, Fusheng Zhang, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 8, pp. 4998-5010
Closed Access | Times Cited: 11
Influence of High-Intensity Ultrasound on Characteristics and Bioaccessibility of Pea Protein in Fiber-Enriched Suspensions
Ann-Marie Kalla-Bertholdt, Anne Kathrin Baier, Cornelia Rauh
Foods (2023) Vol. 12, Iss. 17, pp. 3160-3160
Open Access | Times Cited: 5
Potential of Modification of Techno-Functional Properties and Structural Characteristics of Citrus, Apple, Oat, and Pea Dietary Fiber by High-Intensity Ultrasound
Ann-Marie Kalla-Bertholdt, Anne Kathrin Baier, Cornelia Rauh
Foods (2023) Vol. 12, Iss. 19, pp. 3663-3663
Open Access | Times Cited: 5
A review: Examining the effects of modern extraction techniques on functional and structural properties of cellulose and hemicellulose in Brewer's Spent Grain dietary fiber
Ebenezer Ola Falade, Kouadio Jean Eric‐Parfait Kouamé, Yanyun Zhu, et al.
Carbohydrate Polymers (2024) Vol. 348, pp. 122883-122883
Closed Access | Times Cited: 1
Fermentation of dietary fibers modified by an enzymatic‐ultrasonic treatment and evaluation of their impact on gut microbiota in mice
Fan Yang, Jian Yang, Zhiyang Ruan, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 4
Open Access | Times Cited: 9
Mapping Approach for Selecting Promising Agro-Waste Dietary Fibers as Sustainable and Functional Food Ingredients
Goly Fayaz, Mmadi Mhamadi, Denis Rodrigue, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 7, pp. 1797-1813
Closed Access | Times Cited: 2
Valorization of By-Products from Food Processing Through Sustainable Green Approaches
Deepak Kumar, Md. Shamim, Santosh K. Arya, et al.
Environmental footprints and eco-design of products and processes (2021), pp. 191-226
Closed Access | Times Cited: 4
Ball Milling-Ultrasound Modification of Citrus Fiber-Carrageenan Complex for Improving Functional Properties of Salted Duck Egg White
Wenwen Luo, HeYang Xu, Munkh‐Amgalan Gantumur, et al.
(2024)
Closed Access
Steam Explosion Pretreatment of Polysaccharide from Hypsizygus marmoreus: Structure and Antioxidant Activity
Zirong Huang, Yueyue Qiang, Shiyu Zhang, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2086-2086
Open Access
The sustainable opportunity for metabolic health: Study of the most important plants of the Middle East
Mohamad Hesam Shahrajabian, Yue Kuang, Haiyan Zhang
(2024) Vol. 1, Iss. 1, pp. 79-95
Closed Access
Study on Quality of Soluble Dietary Fiber from Jujube (Z. vulgaris Lam) with Different Treatments
Jiawei Shao, Jianxin Fu, Guixiang Zhang
E3S Web of Conferences (2020) Vol. 185, pp. 04017-04017
Open Access | Times Cited: 1
Analysis of Physicochemical Properties and Antioxidant Capacity of Evening Primrose Oil during Refining
Jiayin Xu, Yudan Zhang, Shen Li, et al.
The Frontiers of Society Science and Technology (2021) Vol. 3, Iss. 4
Open Access | Times Cited: 1
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