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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.

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Showing 1-25 of 41 citing articles:

CONSORT 2010 statement: extension to randomised crossover trials
Kerry Dwan, Tianjing Li, Douglas G. Altman, et al.
BMJ (2019), pp. l4378-l4378
Open Access | Times Cited: 503
Dietary Fibre Modulates the Gut Microbiota
Peter Cronin, Susan A. Joyce, Paul W. O’Toole, et al.
Nutrients (2021) Vol. 13, Iss. 5, pp. 1655-1655
Open Access | Times Cited: 422
Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review
Oluwafemi Ayodeji Adebo, Ilce Gabriela Medina‐Meza
Molecules (2020) Vol. 25, Iss. 4, pp. 927-927
Open Access | Times Cited: 358
Metabolic profiling of sourdough fermented wheat and rye bread
Ville Koistinen, Outi Mattila, Kati Katina, et al.
Scientific Reports (2018) Vol. 8, Iss. 1
Open Access | Times Cited: 102
Whole Grain Intake and Glycaemic Control in Healthy Subjects: A Systematic Review and Meta-Analysis of Randomized Controlled Trials
Stefano Marventano, Claudia Vetrani, Marilena Vitale, et al.
Nutrients (2017) Vol. 9, Iss. 7, pp. 769-769
Open Access | Times Cited: 94
Fermented Foods in the Management of Obesity: Mechanisms of Action and Future Challenges
Mahsa Jalili, Maryam Nazari, Faidon Magkos
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 3, pp. 2665-2665
Open Access | Times Cited: 24
Rye and health - Where do we stand and where do we go?
Karin Jönsson, Roger Andersson, Knud Erik Bach Knudsen, et al.
Trends in Food Science & Technology (2018) Vol. 79, pp. 78-87
Open Access | Times Cited: 79
Higher Whole-Grain Intake Is Associated with Lower Risk of Type 2 Diabetes among Middle-Aged Men and Women: The Danish Diet, Cancer, and Health Cohort
Cecilie Kyrø, Anne Tjønneland, Kim Overvad, et al.
Journal of Nutrition (2018) Vol. 148, Iss. 9, pp. 1434-1444
Open Access | Times Cited: 76
Acute Effects of Dietary Fiber in Starchy Foods on Glycemic and Insulinemic Responses: A Systematic Review of Randomized Controlled Crossover Trials
Sofia Tsitsou, Christina Athanasaki, George Dimitriadis, et al.
Nutrients (2023) Vol. 15, Iss. 10, pp. 2383-2383
Open Access | Times Cited: 21
Whole-grain consumption and the risk of all-cause, CVD and cancer mortality: a meta-analysis of prospective cohort studies
Wei Hong-lei, Zong Gao, Rui Liang, et al.
British Journal Of Nutrition (2016) Vol. 116, Iss. 3, pp. 514-525
Open Access | Times Cited: 53
The impact of starchy food structure on postprandial glycemic response and appetite: a systematic review with meta-analysis of randomized crossover trials
Mingzhu Cai, Bowen Dou, Jennifer E Pugh, et al.
American Journal of Clinical Nutrition (2021) Vol. 114, Iss. 2, pp. 472-487
Open Access | Times Cited: 40
Rye: A wonder crop with industrially important macromolecules and health benefits
Pinderpal Kaur, Kawaljit Singh Sandhu, Sukhvinder Singh Purewal, et al.
Food Research International (2021) Vol. 150, pp. 110769-110769
Closed Access | Times Cited: 38
Underlying evidence for the health benefits of fermented foods in humans
Françoise Rul, Christel Béra‐Maillet, Marie‐Christine Champomier‐Vergès, et al.
Food & Function (2022) Vol. 13, Iss. 9, pp. 4804-4824
Open Access | Times Cited: 24
Consumers’ health-related perceptions of bread – Implications for labeling and health communication
Pernilla Sandvik, Margaretha Nydahl, Iwona Kihlberg, et al.
Appetite (2017) Vol. 121, pp. 285-293
Closed Access | Times Cited: 46
Consumption of whole grains in relation to mortality from all causes, cardiovascular disease, and diabetes
Bailing Li, Guanxin Zhang, Mengwei Tan, et al.
Medicine (2016) Vol. 95, Iss. 33, pp. e4229-e4229
Open Access | Times Cited: 40
Effects of Whole Grain Intake, Compared with Refined Grain, on Appetite and Energy Intake: A Systematic Review and Meta-Analysis
Lisa Sanders, Yong Zhu, Meredith L. Wilcox, et al.
Advances in Nutrition (2020) Vol. 12, Iss. 4, pp. 1177-1195
Open Access | Times Cited: 35
Microstructure and viscosity of in vitro-digested rye and wheat food products
Lü Jing, Henrik Hansson, Daniel Johansson, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 109990-109990
Open Access | Times Cited: 4
Evaluation of antiobesogenic properties of fermented foods: In silico insights
Abdullahi Adekilekun Jimoh, Janet Adeyinka Adebo
Journal of Food Science (2025) Vol. 90, Iss. 3
Open Access
Effect of rye consumption on markers of glycemic control: evidence on the “rye factor”: a systematic review and meta-analysis of randomized controlled trials
Mohammad Reza Aghaye Ghazvini, Faezeh Ghanbari‐Gohari, Sahar Foshati, et al.
Nutrition & Metabolism (2025) Vol. 22, Iss. 1
Open Access
Effects of whole-grain rye porridge with added inulin and wheat gluten on appetite, gut fermentation and postprandial glucose metabolism: a randomised, cross-over, breakfast study
Isabella Lee, Lin Shi, Dominic‐Luc Webb, et al.
British Journal Of Nutrition (2016) Vol. 116, Iss. 12, pp. 2139-2149
Open Access | Times Cited: 35
Impact of food processing on rye product properties and their in vitro digestion
Daniel Johansson, José L. Vázquez-Gutiérrez, Rikard Landberg, et al.
European Journal of Nutrition (2017) Vol. 57, Iss. 4, pp. 1651-1666
Open Access | Times Cited: 32
A hypocaloric diet rich in high fiber rye foods causes greater reduction in body weight and body fat than a diet rich in refined wheat: A parallel randomized controlled trial in adults with overweight and obesity (the RyeWeight study)
K Iversen, Frida Carlsson, Agneta Andersson, et al.
Clinical Nutrition ESPEN (2021) Vol. 45, pp. 155-169
Open Access | Times Cited: 23
Whole grain intake, compared to refined grain, improves postprandial glycemia and insulinemia: a systematic review and meta-analysis of randomized controlled trials
Lisa Sanders, Yong Zhu, Meredith L. Wilcox, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 21, pp. 5339-5357
Open Access | Times Cited: 23
Impact of sourdough fermentation on appetite and postprandial metabolic responses – a randomised cross-over trial with whole grain rye crispbread
Galia Zamaratskaia, Daniel Johansson, Matheus Antunes Junqueira, et al.
British Journal Of Nutrition (2017) Vol. 118, Iss. 9, pp. 686-697
Open Access | Times Cited: 25
Plant-Derived Fermented Products: An Interesting Concept for Human Health
Danial Khayatan, Kiana Nouri, Saeideh Momtaz, et al.
Current Developments in Nutrition (2024) Vol. 8, Iss. 5, pp. 102162-102162
Open Access | Times Cited: 2
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