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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:

Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients
Ana Belén Martín‐Diana, María Jesús García‐Casas, Cristina Martínez‐Villaluenga, et al.
Foods (2021) Vol. 10, Iss. 1, pp. 115-115
Open Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

Recent Developments in Polyphenol Applications on Human Health: A Review with Current Knowledge
Nikheel Bhojraj Rathod, Nariman Elabed, Sneh Punia, et al.
Plants (2023) Vol. 12, Iss. 6, pp. 1217-1217
Open Access | Times Cited: 120
Whole grain benefit: synergistic effect of oat phenolic compounds and β-glucan on hyperlipidemiaviagut microbiota in high-fat-diet mice
Ying Li, Chuan Qin, Lezhen Dong, et al.
Food & Function (2022) Vol. 13, Iss. 24, pp. 12686-12696
Closed Access | Times Cited: 79
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
Wheat bran as potential source of dietary fiber: Prospects and challenges
Praveen Saini, Makdud Islam, Rahul Das, et al.
Journal of Food Composition and Analysis (2022) Vol. 116, pp. 105030-105030
Closed Access | Times Cited: 45
Development of oats flour and bitter gourd fortified cookies: Effects on physicochemical, antioxidant, antimicrobial, and sensory attributes
Rehenuma Tarannum, Asraful Alam, Md. Mehedi Hasan, et al.
PLoS ONE (2025) Vol. 20, Iss. 1, pp. e0316575-e0316575
Open Access
Advances in dietary polyphenols: Regulation of inflammatory bowel disease (IBD) via bile acid metabolism and the gut-brain axis
Kexin Jiang, Yun-Qing Bai, Ruyan Hou, et al.
Food Chemistry (2025) Vol. 472, pp. 142932-142932
Closed Access
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: 52
Effect of particle size on the release behavior and functional properties of wheat bran phenolic compounds during in vitro gastrointestinal digestion
Yang Li, Mengli Li, Lili Wang, et al.
Food Chemistry (2021) Vol. 367, pp. 130751-130751
Closed Access | Times Cited: 46
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: 33
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
Integrated Technology for Cereal Bran Valorization: Perspectives for a Sustainable Industrial Approach
Silvia Amalia Nemeş, Lavinia Florina Călinoiu, Francisc Vasile Dulf, et al.
Antioxidants (2022) Vol. 11, Iss. 11, pp. 2159-2159
Open Access | Times Cited: 26
An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends
Mirella Nardini
Molecules (2023) Vol. 28, Iss. 7, pp. 3221-3221
Open Access | Times Cited: 14
Different multi-scale structural features of oat resistant starch prepared by ultrasound combined enzymatic hydrolysis affect its digestive properties
Jian‐Chuan Xia, Yu Zhang, Kai Huang, et al.
Ultrasonics Sonochemistry (2023) Vol. 96, pp. 106419-106419
Open Access | Times Cited: 14
Cereal Processing By-Products as Rich Sources of Phenolic Compounds and Their Potential Bioactivities
Anca Corina Fărcaş, Georgiana Drețcanu, Teodora Pop, et al.
Nutrients (2021) Vol. 13, Iss. 11, pp. 3934-3934
Open Access | Times Cited: 33
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: 3
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: 28
Extrusion processing: A strategy for improving the functional components, physicochemical properties, and health benefits of whole grains
Cuiping Yi, Nannan Qiang, Hong Zhu, et al.
Food Research International (2022) Vol. 160, pp. 111681-111681
Closed Access | Times Cited: 16
Sprouting and Hydrolysis as Biotechnological Tools for Development of Nutraceutical Ingredients from Oat Grain and Hull
Iván Jesús Jiménez-Pulido, Daniel Rico, Cristina Martı́nez-Villaluenga, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2769-2769
Open Access | Times Cited: 16
Synthesis of an autochthonous microbial community by analyzing the core microorganisms responsible for the critical flavor of bran vinegar
Li Li, Na Li, Junjie Fu, et al.
Food Research International (2023) Vol. 175, pp. 113742-113742
Closed Access | Times Cited: 9
The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread
Cindy Espinales, Adriana Cuesta, Javier Moreno Tapia, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3328-3328
Open Access | Times Cited: 14
Metabolite profile and antioxidant potential of wheat (Triticum aestivum L.) during malting
Yang Soo Byeon, Young‐Shick Hong, Han Sub Kwak, et al.
Food Chemistry (2022) Vol. 384, pp. 132443-132443
Open Access | Times Cited: 12
Antioxidant properties of wheat bran FOs prepared by Bacillus amyloliquefaciensIT‐45 fermentation
Xiaohong Yu, Wanjie Mao, Wenbo Gao, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 816-828
Closed Access | Times Cited: 6
Fiber Preparation from Micronized Oat By-Products: Antioxidant Properties and Interactions between Bioactive Compounds
Dariusz Dziki, Urszula Gawlik‐Dziki, Wojciech Tarasiuk, et al.
Molecules (2022) Vol. 27, Iss. 9, pp. 2621-2621
Open Access | Times Cited: 10
Effect on bread properties of partial substitution of wheat flour with oat flour and flour from oat grain germinated in the light or dark
Xinyi He, Xiao Li, Dongfang Chen, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 4, pp. 1979-1986
Open Access | Times Cited: 5
Time maters: Exploring the dynamics of bioactive compounds content, bioaccessibility and antioxidant activity during Lupinus angustifolius germination
Fabiola Araceli Guzmán‐Ortiz, Ciro Baruchs Muñoz-Llandes, Cristina Martı́nez-Villaluenga
Food Research International (2024) Vol. 187, pp. 114426-114426
Open Access | Times Cited: 1
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