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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:

Enzyme Selection and Hydrolysis under Optimal Conditions Improved Phenolic Acid Solubility, and Antioxidant and Anti-Inflammatory Activities of Wheat Bran
Sara Bautista-Expósito, Irène Tomé, Ana Belén Martín‐Diana, et al.
Antioxidants (2020) Vol. 9, Iss. 10, pp. 984-984
Open Access | Times Cited: 35

Showing 1-25 of 35 citing articles:

Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products
Emilio Gil‐Martín, Tamara Y. Forbes‐Hernández, Alejandro Romero, et al.
Food Chemistry (2021) Vol. 378, pp. 131918-131918
Open Access | Times Cited: 289
A comprehensive review of wheat phytochemicals: From farm to fork and beyond
Wenfei Tian, Yi Zheng, Weiqun Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2274-2308
Closed Access | Times Cited: 39
Trends in extracting Agro-byproducts’ phenolics using non-thermal technologies and their combinative effect: Mechanisms, potentials, drawbacks, and safety evaluation
Isaac Duah Boateng, Kerry Clark
Food Chemistry (2023) Vol. 437, pp. 137841-137841
Closed Access | Times Cited: 21
Valorization of cereal by-product hemicelluloses: Fractionation and purity considerations
Anis N. Arzami, Thao M. Ho, Kirsi S. Mikkonen
Food Research International (2021) Vol. 151, pp. 110818-110818
Open Access | Times Cited: 51
Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion
Irène Tomé, Ana Belén Martín‐Diana, Elena Peñas, et al.
Frontiers in Plant Science (2021) Vol. 12
Open Access | Times Cited: 41
Impact of Protein Content on the Antioxidants, Anti-Inflammatory Properties and Glycemic Index of Wheat and Wheat Bran
Iván Jesús Jiménez-Pulido, Daniel Rico, Jara Perez, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2049-2049
Open Access | Times Cited: 27
Understanding of Germination Duration and Cereal Type on the Quality and Sensory Attributes of Bread during Primary Fermentation
Hagos Hailu Kassegn, Birhanu Kahsay Meresa, Daniel Balema Tesfu
Research Square (Research Square) (2025)
Closed Access
Promoting the Emerging Role of Pulse By-Products as Valuable Sources of Functional Compounds and Novel Food Ingredients
Antonella Lamonaca, Elisabetta De Angelis, Linda Monaci, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 424-424
Open Access
Functional Properties and Potential Applications of Wheat Bran Extracts in Food and Cosmetics: A Review of Antioxidant, Enzyme-Inhibitory, and Anti-Aging Benefits
Kaori Kobayashi, Md Suzauddula, Ryan Bender, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 515-515
Open Access
Whole-Cell Bioconversion of Renewable Biomasses-Related Aromatics to cis,cis-Muconic Acid
Filippo Molinari, Loredano Pollegioni, Elena Rosini
ACS Sustainable Chemistry & Engineering (2023) Vol. 11, Iss. 6, pp. 2476-2485
Open Access | Times Cited: 14
Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products
Iván Jesús Jiménez-Pulido, Daniel Rico, Daniel Antonio de Luis, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 378-378
Open Access | Times Cited: 4
A Novel Strategy to Produce a Soluble and Bioactive Wheat Bran Ingredient Rich in Ferulic Acid
Ana Belén Martín‐Diana, Irène Tomé, María Jesús García‐Casas, et al.
Antioxidants (2021) Vol. 10, Iss. 6, pp. 969-969
Open Access | Times Cited: 31
Enzymatic extraction of ferulic acid from brewer’s spent grain: Effect of physical pretreatments and optimization using design of experiments
Khaled W.A. Al-Shwafy, Morad Chadni, Muhd Haziq Hariz Abg Zamari, et al.
Biocatalysis and Agricultural Biotechnology (2023) Vol. 51, pp. 102779-102779
Open Access | Times Cited: 11
Waste to wealth: microbial-based valorization of grape pomace for nutraceutical, cosmetic, and therapeutic applications to promote circular economy
Gurleen Kaur Sodhi, Gursharan Kaur, Nancy George, et al.
Process Safety and Environmental Protection (2024) Vol. 188, pp. 1464-1478
Closed Access | Times Cited: 3
Sprouting and Hydrolysis as Biotechnological Tools for Development of Nutraceutical Ingredients from Oat Grain and Hull
Iván Jesús Jiménez-Pulido, Daniel Rico, Cristina Martínez‐Villaluenga, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2769-2769
Open Access | Times Cited: 17
Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties
Ángel L. Gutiérrez, Daniel Rico, Felicidad Ronda, et al.
Journal of Cereal Science (2022) Vol. 105, pp. 103458-103458
Open Access | Times Cited: 14
Enzymatic treatments of raw, germinated and fermented spelt (Triticum spelta L.) seeds improve the accessibility and antioxidant activity of their phenolics
Marjeta Mencin, Polona Jamnik, Maja Mikulič-Petkovšek, et al.
LWT (2022) Vol. 169, pp. 114046-114046
Open Access | Times Cited: 14
Effective Utilization of Agricultural Cereal Grains in Value-Added Products: A Global Perspective
Meroda Tesfaye Gari, Belete Tessema Asfaw, Lata Deso Abo, et al.
(2024), pp. 41-58
Closed Access | Times Cited: 2
Enzyme-mediated ultrasound-assisted extraction of rutin, quercetin, and other antioxidant and antidiabetic compounds from Holarrhena antidysentericaseeds and optimization as per RSM
Ramsha Saeed, Dildar Ahmed
Microchemical Journal (2024) Vol. 201, pp. 110622-110622
Closed Access | Times Cited: 2
The impact of processing on the release and antioxidant capacity of ferulic acid from wheat: A systematic review
Haizhen Han, Louise Dye, Alan R. Mackie
Food Research International (2022) Vol. 164, pp. 112371-112371
Open Access | Times Cited: 13
Structural and emulsion-stabilizing properties of the alkali-extracted arabinoxylans from corn and wheat brans
Jing Wang, Mingcong Fan, Yan Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 251, pp. 126190-126190
Closed Access | Times Cited: 7
Lignocellulose-Degrading Enzymes: A Biotechnology Platform for Ferulic Acid Production from Agro-Industrial Side Streams
Vitālijs Radenkovs, Karina Juhņeviča-Radenkova, Jorens Kviesis, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 3056-3056
Open Access | Times Cited: 17
Development and Optimisation of Solid-Phase Extraction of Extractable and Bound Phenolic Acids in Spelt (Triticum spelta L.) Seeds
Marjeta Mencin, Maja Mikulič-Petkovšek, Robert Veberič, et al.
Antioxidants (2021) Vol. 10, Iss. 7, pp. 1085-1085
Open Access | Times Cited: 14
Lignocellulose-Degrading Enzymes: A Biotechnology Platform for Ferulic Acid Production from Agro-Industrial Side Streams
Vitālijs Radenkovs, Karina Juhņeviča-Radenkova, Jorens Kviesis, et al.
(2021)
Open Access | Times Cited: 14
Feruloylated arabinoxylan from wheat bran inhibited M1-macrophage activation and enhanced M2-macrophage polarization
Jing Wang, Junying Bai, Yu Wang, et al.
International Journal of Biological Macromolecules (2021) Vol. 194, pp. 993-1001
Closed Access | Times Cited: 14
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