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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:

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

Showing 1-25 of 126 citing articles:

Gut microbiota bridges dietary nutrients and host immunity
Lijuan Fan, Yaoyao Xia, Youxia Wang, et al.
Science China Life Sciences (2023) Vol. 66, Iss. 11, pp. 2466-2514
Open Access | Times Cited: 89
Recent advances in physiochemical changes, nutritional value, bioactivities, and food applications of germinated quinoa: A comprehensive review
Yongli Lan, Wengang Zhang, Fuguo Liu, et al.
Food Chemistry (2023) Vol. 426, pp. 136390-136390
Closed Access | Times Cited: 28
Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods
Zhongwei Chen, Andrew L. Mense, Lauren R. Brewer, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 14
3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects
Hao Shi, Min Zhang, Arun S. Mujumdar
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 13
Dietary fiber and polyphenols from whole grains: effects on the gut and health improvements
Xun Wei, Jianhui Wang, Yaxuan Wang, et al.
Food & Function (2024) Vol. 15, Iss. 9, pp. 4682-4702
Closed Access | Times Cited: 12
Impact of fundamental components of the Mediterranean diet on the microbiota composition in blood pressure regulation
Ana Karina Zambrano, Santiago Cadena-Ullauri, Viviana A. Ruiz‐Pozo, et al.
Journal of Translational Medicine (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 9
Pre-dry heat treatment alters the structure and ultimate in vitro digestibility of wheat starch-lipids complex in hot-extrusion 3D printing
Bo Zheng, Zhipeng Qiu, Zipeng Liu, et al.
Carbohydrate Polymers (2024) Vol. 334, pp. 122026-122026
Closed Access | Times Cited: 8
Wholegrains: a review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits
Farhana Mehraj Allai, Z. R. Azaz Ahmad Azad, Khalid Gul, et al.
International Journal of Food Science & Technology (2021) Vol. 57, Iss. 4, pp. 1849-1865
Closed Access | Times Cited: 43
Nitrogen fertilization mitigates global food insecurity by increasing cereal yield and its stability
Guopeng Liang
Global Food Security (2022) Vol. 34, pp. 100652-100652
Closed Access | Times Cited: 37
Beneficial Effects of Partly Milled Highland Barley on the Prevention of High-Fat Diet-Induced Glycometabolic Disorder and the Modulation of Gut Microbiota in Mice
Siqi Li, Mengqian Wang, Chang Li, et al.
Nutrients (2022) Vol. 14, Iss. 4, pp. 762-762
Open Access | Times Cited: 36
Control of starch–lipid interactions on starch digestibility during hot-extrusion 3D printing for starchy foods
Zipeng Liu, Ling Chen, Bo Zheng
Food & Function (2022) Vol. 13, Iss. 9, pp. 5317-5326
Closed Access | Times Cited: 35
Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism
Zihang Cheng, Dongling Qiao, Siming Zhao, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 4, pp. 3244-3273
Open Access | Times Cited: 29
Does Plant Breeding for Antioxidant-Rich Foods Have an Impact on Human Health?
Laura Bassolino, Katia Petroni, Angela Polito, et al.
Antioxidants (2022) Vol. 11, Iss. 4, pp. 794-794
Open Access | Times Cited: 28
Dietary and microbiome evidence in multiple myeloma and other plasma cell disorders
Urvi A. Shah, Richa Parikh, Francesca Castro, et al.
Leukemia (2023) Vol. 37, Iss. 5, pp. 964-980
Open Access | Times Cited: 21
Evaluation of nutraceutical property of extruded breakfast cereal produced from blends of malted finger millet (Eleusine coracana) and watermelon (Citrullus lanatus) seed flour
Joseph Oghenewogaga Owheruo, Great Iruoghene Edo, Beatrice Olawumi Temilade Ifesan, et al.
Vegetos (2023) Vol. 37, Iss. 6, pp. 2347-2361
Closed Access | Times Cited: 20
Building a bridge from solid wastes to solar fuels and chemicals via artificial photosynthesis
Mengmeng Du, Mengyuan Xing, Sailei Kang, et al.
EcoMat (2022) Vol. 4, Iss. 6
Open Access | Times Cited: 27
Biotechnological tools for cereal and pseudocereal dietary fibre modification in the bakery products creation – Advantages, disadvantages and challenges
Aleksandra Torbica, Miloš Radosavljević, Miona Belović, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 194-209
Closed Access | Times Cited: 24
Towards a new food labelling system for sustainable food production and healthy responsible consumption: The Med Index Checklist
Maria Lisa Clodoveo, Elvira Tarsitano, Pasquale Crupi, et al.
Journal of Functional Foods (2022) Vol. 98, pp. 105277-105277
Open Access | Times Cited: 23
Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties
Konstantinos Giannoutsos, Achilleas Panagiotis Zalidis, Danai Ioanna Koukoumaki, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100194-100194
Open Access | Times Cited: 15
Dietary behavior of video game players and esports players in Germany: a cross-sectional study
Markus Soffner, Peter Bickmann, Chuck Tholl, et al.
Journal of Health Population and Nutrition (2023) Vol. 42, Iss. 1
Open Access | Times Cited: 15
Structure and functional characteristics of starch from different hulled oats cultivated in China
Zhihao Huang, Wenjuan Feng, Tao Zhang, et al.
Carbohydrate Polymers (2024) Vol. 330, pp. 121791-121791
Closed Access | Times Cited: 5
Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber
Ndegwa Henry Maina, Anne Rieder, Yamina De Bondt, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2566-2566
Open Access | Times Cited: 29
Characterisation of the probiotic potential of Lactiplantibacillus plantarum K16 and its ability to produce the postbiotic metabolite γ-aminobutyric acid
Lucía Diez-Gutiérrez, Leire San Vicente, Jessica Sáenz, et al.
Journal of Functional Foods (2022) Vol. 97, pp. 105230-105230
Open Access | Times Cited: 22
Development of Low-Calorie Food Products with Resistant Starch-Rich Sources. – a Review
Sankha Karunarathna, I. Wickramasinghe, Tuyen Truong, et al.
Food Reviews International (2023) Vol. 40, Iss. 2, pp. 814-831
Open Access | Times Cited: 11
Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies
Aditi Pradhan, Arfat Anis, Mohammad Asif Alam, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3650-3650
Open Access | Times Cited: 11
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