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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:

Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals
Deepak M. Kasote, Rhowell N. Tiozon, Kristel June D. Sartagoda, et al.
Frontiers in Plant Science (2021) Vol. 12
Open Access | Times Cited: 43

Showing 1-25 of 43 citing articles:

About Functional Foods: The Probiotics and Prebiotics State of Art
Andrea Ballini, Ioannis Alexandros Charitos, Stefania Cantore, et al.
Antibiotics (2023) Vol. 12, Iss. 4, pp. 635-635
Open Access | Times Cited: 72
Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health
Rhowell N. Tiozon, Kristel June D. Sartagoda, Luster May N. Serrano, et al.
Trends in Food Science & Technology (2022) Vol. 127, pp. 14-25
Open Access | Times Cited: 45
Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles
Thiécla Katiane Osvaldt Rosales, João Paulo Fabi
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 22
Advances of metabolomic in exploring phenolic compounds diversity in cereal and their health implications
Deepika Kathuria, Sheetal Thakur, Narpinder Singh
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 4213-4233
Closed Access | Times Cited: 9
Effect of hydrothermal treatments on physicochemical, rheological and nutritional properties of millet: An analytical review
Ronak Tanwar, Anil Panghal, Anju Kumari, et al.
Grain & Oil Science and Technology (2025)
Open Access | Times Cited: 1
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
Functional Food in Relation to Gastroesophageal Reflux Disease (GERD)
Yedi Herdiana
Nutrients (2023) Vol. 15, Iss. 16, pp. 3583-3583
Open Access | Times Cited: 19
Chitosan and its derivatives: A novel approach to gut microbiota modulation and immune system enhancement
Great Iruoghene Edo, Alice Njolke Mafe, Ali B. M. Ali, et al.
International Journal of Biological Macromolecules (2024) Vol. 289, pp. 138633-138633
Closed Access | Times Cited: 7
Nutritional advantages of barnyard millet and opportunities for its processing as value-added foods
Diksha Bhatt, Prasad Rasane, Jyoti Singh, et al.
Journal of Food Science and Technology (2022) Vol. 60, Iss. 11, pp. 2748-2760
Closed Access | Times Cited: 26
Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals
Luz María Paucar‐Menacho, Williams Esteward Castillo Martínez, Wilson Daniel Símpalo-López, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1957-1957
Open Access | Times Cited: 20
Effects of drying methods on bioactive components of Ganoderma lucidum fermented whole wheat in products & in vitro digestive model
Yang Li, Fengying Gu, Xin Guo, et al.
Food Research International (2023) Vol. 168, pp. 112641-112641
Closed Access | Times Cited: 12
Co-production of ferulic acid and p-coumaric acid from distiller grain by a putative feruloyl esterase discovered in metagenome assembled genomes
Jiaqi Zhang, Hongzhi Tang, Xun Yu, et al.
Journal of Cleaner Production (2024) Vol. 439, pp. 140814-140814
Closed Access | Times Cited: 4
Physical and Chemical Properties, Flavor and Organoleptic Characteristics of a Walnut and Purple Rice Fermented Plant Drink
Hongyu Mu, Tianyi Dai, Si Huang, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 400-400
Open Access | Times Cited: 4
Functional foods and immune support: strengthening the body’s defense
Gitanjali S. Deokar, Pooja Shinde, Sanjay J. Kshirsagar, et al.
Elsevier eBooks (2025), pp. 199-232
Closed Access
Progress of Grain Polyphenols: Biological Activities, Enrichment Methods, and Applications
Jialin He, Sihao Chen, Xinmiao Yao, et al.
Molecular Nutrition & Food Research (2025)
Closed Access
New insights into functional cereal foods as an alternative for dairy products: A review
Kouadio Jean Eric‐Parfait Kouamé, Awa Fanny Massounga Bora, Xiaodong Li, et al.
Food Bioscience (2023) Vol. 55, pp. 102840-102840
Closed Access | Times Cited: 10
Role of short germination and milling on physical properties, amino acid and metabolomic profiles of high amylose rice fractions
Maria Eugênia Araújo Silva Oliveira, Luciana Ribeiro da Silva Lima, Millena Cristina Barros Santos, et al.
Food Research International (2023) Vol. 174, pp. 113556-113556
Closed Access | Times Cited: 9
The impact of consuming technologically processed functional foods enriched/fortified with (poly)phenols on cardiometabolic risk factors: a systematic review of randomized controlled trials
Oleg Frumuzachi, Mihai Babotă, Doina Miere, et al.
Critical Reviews in Food Science and Nutrition (2024) Vol. 65, Iss. 5, pp. 947-963
Closed Access | Times Cited: 3
Exploring Nutritional Compositions, Volatile Compounds, Health Benefits, Emerging Processing Technologies, and Potential Food Products of Glutinous Rice: A Review
Maimunah Mohd Ali, Norhashila Hashim
Rice Science (2024) Vol. 31, Iss. 3, pp. 251-268
Open Access | Times Cited: 3
Evaluation of the Potential Anti-Inflammatory Activity of Black Rice in the Framework of Celiac Disease
Stefano Piazza, Francesca Colombo, Corinne Bani, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 63-63
Open Access | Times Cited: 14
Chemical and Bioactive Properties of Red Rice with Potential Pharmaceutical Use
Eugénia C M S Baptista, Ângela Liberal, Rossana V. C. Cardoso, et al.
Molecules (2024) Vol. 29, Iss. 10, pp. 2265-2265
Open Access | Times Cited: 2
Recent Advances in the Health Benefits of Phenolic Acids in Whole Grains and the Impact of Processing Techniques on Phenolic Acids: A Comprehensive Review
Chuang Zhu, Zi-Han Lin, Huibin Jiang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 44, pp. 24131-24157
Closed Access | Times Cited: 2
Popped rice with distinct nutraceutical properties
Hameeda Itagi, Kristel June D. Sartagoda, Vipin Pratap, et al.
LWT (2022) Vol. 173, pp. 114346-114346
Open Access | Times Cited: 8
Soy Protein Isolate as Emulsifier of Nanoemulsified Beverages: Rheological and Physical Evaluation
Daniel Castro-Criado, Mercedes Jiménez‐Rosado, Víctor Manuel Pérez Puyana, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 507-507
Open Access | Times Cited: 4
Role of the gut microbiota in determining the metabolic fate of free and bound phenolic compounds in wheat bran
Ruoyan Yang, Lingxiao Gong, Yi Li, et al.
LWT (2024) Vol. 210, pp. 116892-116892
Open Access | Times Cited: 1
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