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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:

The Cholesterol-Lowering Effect of Oats and Oat Beta Glucan: Modes of Action and Potential Role of Bile Acids and the Microbiome
Susan A. Joyce, Alison Kamil, Lisa Fleige, et al.
Frontiers in Nutrition (2019) Vol. 6
Open Access | Times Cited: 142

Showing 1-25 of 142 citing articles:

Cell wall hemicellulose for sustainable industrial utilization
Mirza Faisal Qaseem, Humaira Shaheen, Aimin Wu
Renewable and Sustainable Energy Reviews (2021) Vol. 144, pp. 110996-110996
Closed Access | Times Cited: 163
β-Glucan Metabolic and Immunomodulatory Properties and Potential for Clinical Application
Emma J. Murphy, Emanuele Rezoagli, Ian Major, et al.
Journal of Fungi (2020) Vol. 6, Iss. 4, pp. 356-356
Open Access | Times Cited: 145
A Review of Health-Beneficial Properties of Oats
Devendra Paudel, Bandana Dhungana, Melanie Caffe, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2591-2591
Open Access | Times Cited: 133
A rational definition for functional foods: A perspective
Norman J. Temple
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 106
Global, distinctive, and personal changes in molecular and microbial profiles by specific fibers in humans
Samuel M. Lancaster, Brittany Lee‐McMullen, Charles W. Abbott, et al.
Cell Host & Microbe (2022) Vol. 30, Iss. 6, pp. 848-862.e7
Open Access | Times Cited: 75
Beta-Glucan as a Soluble Dietary Fiber Source: Origins, Biosynthesis, Extraction, Purification, Structural Characteristics, Bioavailability, Biofunctional Attributes, Industrial Utilization, and Global Trade
Apurva Singla, Om Prakash Gupta, Vijeta Sagwal, et al.
Nutrients (2024) Vol. 16, Iss. 6, pp. 900-900
Open Access | Times Cited: 21
Wheat, Barley, and Oat Breeding for Health Benefit Components in Grain
И. Г. Лоскутов, Е. К. Хлесткина
Plants (2021) Vol. 10, Iss. 1, pp. 86-86
Open Access | Times Cited: 93
Saturated Fatty Acid Chain Length and Risk of Cardiovascular Disease: A Systematic Review
Monica Perna, Susan Hewlings
Nutrients (2022) Vol. 15, Iss. 1, pp. 30-30
Open Access | Times Cited: 65
Multiple Antioxidative and Bioactive Molecules of Oats (Avena sativa L.) in Human Health
Il-Sup Kim, Cher‐Won Hwang, Woong‐Suk Yang, et al.
Antioxidants (2021) Vol. 10, Iss. 9, pp. 1454-1454
Open Access | Times Cited: 57
From Cancer Therapy to Winemaking: The Molecular Structure and Applications of β-Glucans and β-1, 3-Glucanases
Catarina Caseiro, Joana Dias, Carlos Mendes Godinho de Andrade Fontes, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 6, pp. 3156-3156
Open Access | Times Cited: 51
The Effect of ß-Glucan Prebiotic on Kidney Function, Uremic Toxins and Gut Microbiome in Stage 3 to 5 Chronic Kidney Disease (CKD) Predialysis Participants: A Randomized Controlled Trial
Zarina Ebrahim, Sebastian Proost, Raúl Y. Tito, et al.
Nutrients (2022) Vol. 14, Iss. 4, pp. 805-805
Open Access | Times Cited: 39
Beyond a reference genome: pangenomes and population genomics of underutilized and orphan crops for future food and nutrition security
Mark A. Chapman, Yuqi He, Meiliang Zhou
New Phytologist (2022) Vol. 234, Iss. 5, pp. 1583-1597
Open Access | Times Cited: 38
Effects of Oats, Tartary Buckwheat, and Foxtail Millet Supplementation on Lipid Metabolism, Oxido-Inflammatory Responses, Gut Microbiota, and Colonic SCFA Composition in High-Fat Diet Fed Rats
Yong Wang, Wentao Qi, Xiaoxuan Guo, et al.
Nutrients (2022) Vol. 14, Iss. 13, pp. 2760-2760
Open Access | Times Cited: 38
Nutritional and Phytochemical Composition and Associated Health Benefits of Oat (Avena sativa) Grains and Oat-Based Fermented Food Products
Getaneh Firew Alemayehu, Sirawdink Fikreyesus Forsido, Yetenayet B. Tola, et al.
The Scientific World JOURNAL (2023) Vol. 2023, pp. 1-16
Open Access | Times Cited: 25
A comprehensive review on food hydrocolloids as gut modulators in the food matrix and nutrition: The hydrocolloid-gut-health axis
Duygu Ağagündüz, Gizem Özata Uyar, Betül Kocaadam‐Bozkurt, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109068-109068
Closed Access | Times Cited: 23
Beta-glucan: An overview in biological activities, derivatives, properties, modifications and current advancements in food, health and industrial applications.
Great Iruoghene Edo, Winifred Ndudi, Raghda Makia, et al.
Process Biochemistry (2024)
Closed Access | Times Cited: 15
Effect of beta glucan coating on controlled release, bioaccessibility, and absorption of β-carotene from loaded liposomes
Taskeen Niaz, Alan R. Mackie
Food & Function (2024) Vol. 15, Iss. 3, pp. 1627-1642
Open Access | Times Cited: 8
Role of Nutrition in the Management of Inflammatory Bowel Disease
Khalid Nawaz, Atsushi Ito, Muneeb Ullah, et al.
Recent Progress in Nutrition (2025) Vol. 05, Iss. 01, pp. 1-76
Closed Access | Times Cited: 1
Cereal β‐glucan: a promising prebiotic polysaccharide and its impact on the gut health
Mahtab Shoukat, Angela Sorrentino
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 5, pp. 2088-2097
Closed Access | Times Cited: 52
Behavior of Non‐Digestible Polysaccharides in Gastrointestinal Tract: A Mechanistic Review of its Anti‐Obesity Effect
Yajun Zhang, Qingtong Xie, Lijun You, et al.
eFood (2021) Vol. 2, Iss. 2, pp. 59-72
Open Access | Times Cited: 50
Formulation and evaluation of novel functional snack bar with amaranth, rolled oat, and unripened banana peel powder
Arshya Singh, Aparna Kumari, Anil Kumar Chauhan
Journal of Food Science and Technology (2022) Vol. 59, Iss. 9, pp. 3511-3521
Open Access | Times Cited: 35
Bioactive Components and Health Functions of Oat
Yong Tang, Shijuan Li, Jun Yan, et al.
Food Reviews International (2022) Vol. 39, Iss. 7, pp. 4545-4564
Closed Access | Times Cited: 35
The Influence of the Western Diet on Microbiota and Gastrointestinal Immunity
Vanessa Las Heras, Silvia Melgar, John MacSharry, et al.
Annual Review of Food Science and Technology (2022) Vol. 13, Iss. 1, pp. 489-512
Closed Access | Times Cited: 32
Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread
Silvia Cera, Fabio Tuccillo, Antti Knaapila, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100697-100697
Open Access | Times Cited: 6
Cereal beta-glucans: an underutilized health endorsing food ingredient
Marcus Schmidt
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 12, pp. 3281-3300
Closed Access | Times Cited: 46
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