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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:

Role of the food matrix and digestion on calculation of the actual energy content of food
Edoardo Capuano, Teresa Oliviero, Vincenzo Fogliano, et al.
Nutrition Reviews (2018) Vol. 76, Iss. 4, pp. 274-289
Closed Access | Times Cited: 87

Showing 1-25 of 87 citing articles:

The food matrix: implications in processing, nutrition and health
José Miguel Aguilera
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 22, pp. 3612-3629
Closed Access | Times Cited: 277
Microbial Degradation of Hydrocarbons—Basic Principles for Bioremediation: A Review
Łukasz Ławniczak, Marta Woźniak-Karczewska, Andreas P. Loibner, et al.
Molecules (2020) Vol. 25, Iss. 4, pp. 856-856
Open Access | Times Cited: 277
Host-diet-gut microbiome interactions influence human energy balance: a randomized clinical trial
Karen D. Corbin, Elvis Á. Carnero, Blake Dirks, et al.
Nature Communications (2023) Vol. 14, Iss. 1
Open Access | Times Cited: 72
Protein digestibility of soybean: how processing affects seed structure, protein and non-protein components
Vinny Kohli, Siddhartha Singha
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 15
Food Design To Feed the Human Gut Microbiota
Danilo Ercolini, Vincenzo Fogliano
Journal of Agricultural and Food Chemistry (2018) Vol. 66, Iss. 15, pp. 3754-3758
Open Access | Times Cited: 130
Interaction of bread and berry polyphenols affects starch digestibility and polyphenols bio-accessibility
Lijiao Kan, Teresa Oliviero, Ruud Verkerk, et al.
Journal of Functional Foods (2020) Vol. 68, pp. 103924-103924
Open Access | Times Cited: 101
Design future foods using plant protein blends for best nutritional and technological functionality
Luis Jiménez‐Munoz, Guilherme M. Tavares, Milena Corredig
Trends in Food Science & Technology (2021) Vol. 113, pp. 139-150
Closed Access | Times Cited: 98
Food matrix and processing modulatein vitroprotein digestibility in soybeans
Mostafa Zahir, Vincenzo Fogliano, Edoardo Capuano
Food & Function (2018) Vol. 9, Iss. 12, pp. 6326-6336
Closed Access | Times Cited: 86
Preparation of nanofibrillated cellulose from grapefruit peel and its application as fat substitute in ice cream
Ben Yu, Xue Zeng, Lufeng Wang, et al.
Carbohydrate Polymers (2020) Vol. 254, pp. 117415-117415
Closed Access | Times Cited: 86
Food Matrix and Macronutrient Digestion
Edoardo Capuano, Anja E.M. Janssen
Annual Review of Food Science and Technology (2021) Vol. 12, Iss. 1, pp. 193-212
Open Access | Times Cited: 63
Protein digestibility of textured-wheat-protein (TWP) -based meat analogues: (I) Effects of fibrous structure
Quanquan Lin, Libing Pan, Ninghua Deng, et al.
Food Hydrocolloids (2022) Vol. 130, pp. 107694-107694
Closed Access | Times Cited: 48
Interrelations Between Food Form, Texture, and Matrix Influence Energy Intake and Metabolic Responses
Ciarán G. Forde, Dieuwerke P. Bolhuis
Current Nutrition Reports (2022) Vol. 11, Iss. 2, pp. 124-132
Open Access | Times Cited: 45
Designing food structure to slow down digestion in starch-rich products
Nicoletta Pellegrini, Elena Vittadini, Vincenzo Fogliano
Current Opinion in Food Science (2020) Vol. 32, pp. 50-57
Open Access | Times Cited: 61
An integrated look at the effect of structure on nutrient bioavailability in plant foods
Edoardo Capuano, Nicoletta Pellegrini
Journal of the Science of Food and Agriculture (2018) Vol. 99, Iss. 2, pp. 493-498
Closed Access | Times Cited: 59
Association of Gut Microbiota with Atherogenic Dyslipidemia, and Its Impact on Serum Lipid Levels after Bariatric Surgery
Priscilla López-Montoya, Daniel Cerqueda‐García, Marcela Rodríguez-Flores, et al.
Nutrients (2022) Vol. 14, Iss. 17, pp. 3545-3545
Open Access | Times Cited: 36
The nutritional quality of animal-alternative processed foods based on plant or microbial proteins and the role of the food matrix
Jenni Lappi, Pia Silventoinen, Saara Pentikäinen, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 144-154
Open Access | Times Cited: 35
Designing food for the elderly: the critical impact of food structure
Sonia Calligaris, Martina Moretton, Sofia Melchior, et al.
Food & Function (2022) Vol. 13, Iss. 12, pp. 6467-6483
Open Access | Times Cited: 31
Current and emerging trends in cereal snack bars: implications for new product development
Fatma Boukid, M.M. Klerks, Nicoletta Pellegrini, et al.
International Journal of Food Sciences and Nutrition (2022) Vol. 73, Iss. 5, pp. 610-629
Open Access | Times Cited: 30
Strategic choices for in vitro food digestion methodologies enabling food digestion design
Dorine Duijsens, Katharina Pälchen, J.M. Guevara-Zambrano, et al.
Trends in Food Science & Technology (2022) Vol. 126, pp. 61-72
Open Access | Times Cited: 29
In vitro digestibility of plant proteins: strategies for improvement and health implications
Senem Kamiloğlu, Merve Tomaş, Gülay Özkan, et al.
Current Opinion in Food Science (2024) Vol. 57, pp. 101148-101148
Closed Access | Times Cited: 7
Alleviating effects of walnut green husk extract on disorders of lipid levels and gut bacteria flora in high fat diet-induced obesity rats
Xiaoshuang Wang, Dan Chen, Yulan Li, et al.
Journal of Functional Foods (2018) Vol. 52, pp. 576-586
Closed Access | Times Cited: 49
Effects of grain source and processing methods on the nutritional profile and digestibility of grain amaranth
Myriam M.-L. Grundy, D. Momanyi, Claire Holland, et al.
Journal of Functional Foods (2020) Vol. 72, pp. 104065-104065
Open Access | Times Cited: 44
A Critical Review on the Role of Food and Nutrition in the Energy Balance
Simona Bo, Maurizio Fadda, D. Fedele, et al.
Nutrients (2020) Vol. 12, Iss. 4, pp. 1161-1161
Open Access | Times Cited: 39
Understanding the oral processing of solid foods: Insights from food structure
Qing Guo
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 3, pp. 2941-2967
Closed Access | Times Cited: 37
Consumer Awareness of the Degree of Industrial Food Processing and the Association with Healthiness—A Pilot Study
Dieuwerke P. Bolhuis, Ana Carolina Mosca, Nicoletta Pellegrini
Nutrients (2022) Vol. 14, Iss. 20, pp. 4438-4438
Open Access | Times Cited: 25
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