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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:

Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran
Lavinia Florina Călinoiu, Dan Cristian Vodnar
Biomolecules (2019) Vol. 10, Iss. 1, pp. 21-21
Open Access | Times Cited: 107

Showing 1-25 of 107 citing articles:

Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends
Kolawole Banwo, Ayoyinka O. Olojede, A.T. Adesulu-Dahunsi, et al.
Food Bioscience (2021) Vol. 43, pp. 101320-101320
Closed Access | Times Cited: 163
Research progress on classification, sources and functions of dietary polyphenols for prevention and treatment of chronic diseases
Wei Li, Haihong Chen, Bing Xu, et al.
Journal of Future Foods (2023) Vol. 3, Iss. 4, pp. 289-305
Open Access | Times Cited: 42
A systematic review of phytochemicals in oat and buckwheat
Peter Francis Raguindin, Oche Adam Itodo, Jivko Stoyanov, et al.
Food Chemistry (2020) Vol. 338, pp. 127982-127982
Open Access | Times Cited: 103
Active Packaging—Poly(Vinyl Alcohol) Films Enriched with Tomato By-Products Extract
Katalin Szabo, Bernadette-Emőke Teleky, Laura Mitrea, et al.
Coatings (2020) Vol. 10, Iss. 2, pp. 141-141
Open Access | Times Cited: 92
Phenolics of cereal, pulse and oilseed processing by-products and potential effects of solid-state fermentation on their bioaccessibility, bioavailability and health benefits: A review
Joy Roasa, Ray De Villa, Yoshinori Mine, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 954-974
Closed Access | Times Cited: 78
Effect of thermal processing on free and bound phenolic compounds and antioxidant activities of hawthorn
Meiying Li, Ximiao Chen, Jie Deng, et al.
Food Chemistry (2020) Vol. 332, pp. 127429-127429
Closed Access | Times Cited: 75
Chemical Composition and Biological Activities of the Nord-West Romanian Wild Bilberry (Vaccinium myrtillus L.) and Lingonberry (Vaccinium vitis-idaea L.) Leaves
Bianca Eugenia Ştefănescu, Lavinia Florina Călinoiu, Floricuța Ranga, et al.
Antioxidants (2020) Vol. 9, Iss. 6, pp. 495-495
Open Access | Times Cited: 70
Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic Compounds
Miguel Rebollo‐Hernanz, Silvia Cañas, Diego Taladrid, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 653-653
Open Access | Times Cited: 55
Natural Polyphenol Recovery from Apple-, Cereal-, and Tomato-Processing By-Products and Related Health-Promoting Properties
Katalin Szabo, Laura Mitrea, Lavinia Florina Călinoiu, et al.
Molecules (2022) Vol. 27, Iss. 22, pp. 7977-7977
Open Access | Times Cited: 55
Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend
Monika Garg, Satveer Kaur, Anjali Sharma, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 41
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: 37
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: 35
In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads
Ippolyti Gkountenoudi-Eskitzi, Kali Kotsiou, Maria Irakli, et al.
Food Research International (2023) Vol. 166, pp. 112579-112579
Closed Access | Times Cited: 23
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: 23
Green and efficient approach to extract bioactive flavonoids with antioxidant, antibacterial, antiglycation, and enzyme inhibitory activities from navel orange peel
Chunling Lai, Meiling Huang, Qin Xiong, et al.
Sustainable Chemistry and Pharmacy (2024) Vol. 38, pp. 101479-101479
Closed Access | Times Cited: 9
Oatmeal and wheat flour as the sources of thyroid peroxidase and proinflammatory enzymes modulators in the prevention of thyroid diseases
Urszula Gawlik‐Dziki, Ewa Habza-Kowalska, Katarzyna Piwowarczyk, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry
Adriana Skendi, Kyriaki G. Zinoviadou, Μαρία Παπαγεωργίου, et al.
Foods (2020) Vol. 9, Iss. 9, pp. 1243-1243
Open Access | Times Cited: 66
Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process
Wenfei Tian, Gengjun Chen, Michael Tilley, et al.
Food Chemistry (2020) Vol. 345, pp. 128851-128851
Closed Access | Times Cited: 62
Applicability of Agro-Industrial By-Products in Intelligent Food Packaging
Silvia Amalia Nemeş, Katalin Szabo, Dan Cristian Vodnar
Coatings (2020) Vol. 10, Iss. 6, pp. 550-550
Open Access | Times Cited: 50
Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients
Ana Belén Martín‐Diana, María Jesús García‐Casas, Cristina Martı́nez-Villaluenga, et al.
Foods (2021) Vol. 10, Iss. 1, pp. 115-115
Open Access | Times Cited: 41
In Vitro Study of Cricket Chitosan’s Potential as a Prebiotic and a Promoter of Probiotic Microorganisms to Control Pathogenic Bacteria in the Human Gut
Carolyne Kipkoech, John Kinyuru, Samuel Imathiu, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2310-2310
Open Access | Times Cited: 41
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: 41
p-Coumaric Acid: A Naturally Occurring Chemical with Potential Therapeutic Applications
Jasleen Kaur, Ramandeep Kaur
Current Organic Chemistry (2022) Vol. 26, Iss. 14, pp. 1333-1349
Closed Access | Times Cited: 31
Microencapsulation and Bioaccessibility of Phenolic Compounds of Vaccinium Leaf Extracts
Bianca Eugenia Ştefănescu, Silvia Amalia Nemeş, Bernadette-Emőke Teleky, et al.
Antioxidants (2022) Vol. 11, Iss. 4, pp. 674-674
Open Access | Times Cited: 28
Extrusion as a tool to enhance the nutritional and bioactive potential of cereal and legume by-products
Xiadani Orozco-Angelino, Johanan Espinosa‐Ramírez, Sergio O. Serna‐Saldívar
Food Research International (2023) Vol. 169, pp. 112889-112889
Closed Access | Times Cited: 16
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