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:
Composition and functionality of wheat bran and its application in some cereal food products
Oluwatoyin O. Onipe, Afam I. O. Jideani, Daniso Beswa
International Journal of Food Science & Technology (2015) Vol. 50, Iss. 12, pp. 2509-2518
Open Access | Times Cited: 348
Oluwatoyin O. Onipe, Afam I. O. Jideani, Daniso Beswa
International Journal of Food Science & Technology (2015) Vol. 50, Iss. 12, pp. 2509-2518
Open Access | Times Cited: 348
Showing 1-25 of 348 citing articles:
Food industry by-products used as functional ingredients of bakery products
Zita E. Martins, Olı́via Pinho, Isabel M. P. L. V. O. Ferreira
Trends in Food Science & Technology (2017) Vol. 67, pp. 106-128
Closed Access | Times Cited: 228
Zita E. Martins, Olı́via Pinho, Isabel M. P. L. V. O. Ferreira
Trends in Food Science & Technology (2017) Vol. 67, pp. 106-128
Closed Access | Times Cited: 228
Modification of wheat bran insoluble dietary fiber with carboxymethylation, complex enzymatic hydrolysis and ultrafine comminution
Meng-Yun Zhang, Aimei Liao, Kiran Thakur, et al.
Food Chemistry (2019) Vol. 297, pp. 124983-124983
Closed Access | Times Cited: 145
Meng-Yun Zhang, Aimei Liao, Kiran Thakur, et al.
Food Chemistry (2019) Vol. 297, pp. 124983-124983
Closed Access | Times Cited: 145
Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review
Sen Ma, Zhen Wang, Xingfeng Guo, et al.
Food Chemistry (2021) Vol. 360, pp. 130038-130038
Closed Access | Times Cited: 124
Sen Ma, Zhen Wang, Xingfeng Guo, et al.
Food Chemistry (2021) Vol. 360, pp. 130038-130038
Closed Access | Times Cited: 124
A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation
Gordana Šelo, M. Planinić, Marina Tišma, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 927-927
Open Access | Times Cited: 116
Gordana Šelo, M. Planinić, Marina Tišma, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 927-927
Open Access | Times Cited: 116
Wheat quality: A review on chemical composition, nutritional attributes, grain anatomy, types, classification, and function of seed storage proteins in bread making quality
A. Khalid, Amjad Hameed, Muhammad Farrukh Tahir
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 103
A. Khalid, Amjad Hameed, Muhammad Farrukh Tahir
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 103
Sustainable Applications for the Valorization of Cereal Processing By-Products
Charis M. Galanakis
Foods (2022) Vol. 11, Iss. 2, pp. 241-241
Open Access | Times Cited: 82
Charis M. Galanakis
Foods (2022) Vol. 11, Iss. 2, pp. 241-241
Open Access | Times Cited: 82
Microbial foods for improving human and planetary health
Leonie J. Jahn, Vayu Maini Rekdal, Morten Otto Alexander Sommer
Cell (2023) Vol. 186, Iss. 3, pp. 469-478
Open Access | Times Cited: 61
Leonie J. Jahn, Vayu Maini Rekdal, Morten Otto Alexander Sommer
Cell (2023) Vol. 186, Iss. 3, pp. 469-478
Open Access | Times Cited: 61
Structurally manipulated antioxidant peptides derived from wheat bran: Preparation and identification
Min Zhuang, Jiaqing Li, Anqi Wang, et al.
Food Chemistry (2024) Vol. 442, pp. 138465-138465
Closed Access | Times Cited: 20
Min Zhuang, Jiaqing Li, Anqi Wang, et al.
Food Chemistry (2024) Vol. 442, pp. 138465-138465
Closed Access | Times Cited: 20
Integrated processing of plant-derived waste to produce value-added products based on the biorefinery concept
Qing Jin, Liangcheng Yang, Nicholas Poe, et al.
Trends in Food Science & Technology (2018) Vol. 74, pp. 119-131
Open Access | Times Cited: 155
Qing Jin, Liangcheng Yang, Nicholas Poe, et al.
Trends in Food Science & Technology (2018) Vol. 74, pp. 119-131
Open Access | Times Cited: 155
Extrusion processing of raw food materials and by-products: A review
Vivian Obiamaka Offiah, Vassilis Kontogiorgos, Kolawole O. Falade
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 18, pp. 2979-2998
Open Access | Times Cited: 125
Vivian Obiamaka Offiah, Vassilis Kontogiorgos, Kolawole O. Falade
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 18, pp. 2979-2998
Open Access | Times Cited: 125
Food Wastes as a Potential New Source for Edible Insect Mass Production for Food and Feed: A review
Vassileios Varelas
Fermentation (2019) Vol. 5, Iss. 3, pp. 81-81
Open Access | Times Cited: 115
Vassileios Varelas
Fermentation (2019) Vol. 5, Iss. 3, pp. 81-81
Open Access | Times Cited: 115
Phytochemicals in whole grain wheat and their health‐promoting effects
Yingdong Zhu, Shengmin Sang
Molecular Nutrition & Food Research (2017) Vol. 61, Iss. 7
Closed Access | Times Cited: 110
Yingdong Zhu, Shengmin Sang
Molecular Nutrition & Food Research (2017) Vol. 61, Iss. 7
Closed Access | Times Cited: 110
Bioactive compounds, nutritional benefits and food applications of colored wheat: a comprehensive review
Praveen Saini, Nitin Kumar, Sunil Kumar, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 19, pp. 3197-3210
Closed Access | Times Cited: 106
Praveen Saini, Nitin Kumar, Sunil Kumar, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 19, pp. 3197-3210
Closed Access | Times Cited: 106
Understanding whole‐wheat flour and its effect in breads: A review
Manuel Gómez, Luiz Carlos Gutkoski, Ángela Bravo‐Núñez
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 6, pp. 3241-3265
Open Access | Times Cited: 106
Manuel Gómez, Luiz Carlos Gutkoski, Ángela Bravo‐Núñez
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 6, pp. 3241-3265
Open Access | Times Cited: 106
Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran
Wenjun Liu, Margaret A. Brennan, Luca Serventi, et al.
Food Chemistry (2017) Vol. 234, pp. 93-102
Closed Access | Times Cited: 98
Wenjun Liu, Margaret A. Brennan, Luca Serventi, et al.
Food Chemistry (2017) Vol. 234, pp. 93-102
Closed Access | Times Cited: 98
Wheat bran, as the resource of dietary fiber: a review
Wen Cheng, Yujie Sun, Mingcong Fan, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 26, pp. 7269-7281
Closed Access | Times Cited: 85
Wen Cheng, Yujie Sun, Mingcong Fan, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 26, pp. 7269-7281
Closed Access | Times Cited: 85
Eco-friendly graphene oxide-based magnesium oxide nanocomposite synthesis using fungal fermented by-products and gamma rays for outstanding antimicrobial, antioxidant, and anticancer activities
Rasha M. Fathy, Amira Y. Mahfouz
Journal of nanostructure in chemistry (2021) Vol. 11, Iss. 2, pp. 301-321
Closed Access | Times Cited: 84
Rasha M. Fathy, Amira Y. Mahfouz
Journal of nanostructure in chemistry (2021) Vol. 11, Iss. 2, pp. 301-321
Closed Access | Times Cited: 84
Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough
Chong-Chong Wang, Zhen Yang, Jun‐Jie Xing, et al.
Food Hydrocolloids (2021) Vol. 121, pp. 107008-107008
Closed Access | Times Cited: 60
Chong-Chong Wang, Zhen Yang, Jun‐Jie Xing, et al.
Food Hydrocolloids (2021) Vol. 121, pp. 107008-107008
Closed Access | Times Cited: 60
Wheat bran as potential source of dietary fiber: Prospects and challenges
Praveen Saini, Makdud Islam, Rahul Das, et al.
Journal of Food Composition and Analysis (2022) Vol. 116, pp. 105030-105030
Closed Access | Times Cited: 49
Praveen Saini, Makdud Islam, Rahul Das, et al.
Journal of Food Composition and Analysis (2022) Vol. 116, pp. 105030-105030
Closed Access | Times Cited: 49
An Update Regarding the Bioactive Compound of Cereal By-Products: Health Benefits and Potential Applications
Anca Corina Fărcaş, Sonia Socaci, Silvia Amalia Nemeş, et al.
Nutrients (2022) Vol. 14, Iss. 17, pp. 3470-3470
Open Access | Times Cited: 41
Anca Corina Fărcaş, Sonia Socaci, Silvia Amalia Nemeş, et al.
Nutrients (2022) Vol. 14, Iss. 17, pp. 3470-3470
Open Access | Times Cited: 41
Wheat bran layers: composition, structure, fractionation, and potential uses in foods
Zhongwei Chen, Andrew L. Mense, Lauren R. Brewer, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 19, pp. 6636-6659
Closed Access | Times Cited: 34
Zhongwei Chen, Andrew L. Mense, Lauren R. Brewer, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 19, pp. 6636-6659
Closed Access | Times Cited: 34
Appraisal of fermented wheat bran by Saccharomyces cerevisiae on growth, feed utilization, blood indices, intestinal and liver histology of Nile tilapia, Oreochromis niloticus
Eman Y. Mohammady, Ahmed M. Aboseif, Mohamed R. Soaudy, et al.
Aquaculture (2023) Vol. 575, pp. 739755-739755
Closed Access | Times Cited: 34
Eman Y. Mohammady, Ahmed M. Aboseif, Mohamed R. Soaudy, et al.
Aquaculture (2023) Vol. 575, pp. 739755-739755
Closed Access | Times Cited: 34
Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review
Wendy Sztupecki, Larbi Rhazi, Flore Dépeint, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2693-2693
Open Access | Times Cited: 30
Wendy Sztupecki, Larbi Rhazi, Flore Dépeint, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2693-2693
Open Access | Times Cited: 30
Applications of date pits in foods to enhance their functionality and quality: A review
Maha Al‐Khalili, Nasser Al‐Habsi, Mohammad Shafiur Rahman
Frontiers in Sustainable Food Systems (2023) Vol. 6
Open Access | Times Cited: 28
Maha Al‐Khalili, Nasser Al‐Habsi, Mohammad Shafiur Rahman
Frontiers in Sustainable Food Systems (2023) Vol. 6
Open Access | Times Cited: 28
An Overview of Factors Affecting the Functional Quality of Common Wheat (Triticum aestivum L.)
Ewa Filip, Karolina Woronko, Edyta Stępień, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 8, pp. 7524-7524
Open Access | Times Cited: 26
Ewa Filip, Karolina Woronko, Edyta Stępień, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 8, pp. 7524-7524
Open Access | Times Cited: 26
