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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:

Arabinoxylans as Functional Food Ingredients: A Review
Emanuele Zannini, Ángela Bravo Núñez, Aylin W. Sahin, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 1026-1026
Open Access | Times Cited: 91

Showing 1-25 of 91 citing articles:

Ultrasound-assisted extraction and characteristics of maize polysaccharides from different sites
Zongyan Song, Xiong Xiong, Gangliang Huang
Ultrasonics Sonochemistry (2023) Vol. 95, pp. 106416-106416
Open Access | Times Cited: 51
Arabinoxylans: A review on protocols for their recovery, functionalities and roles in food formulations
Fernanda Jimena Hernández-Pinto, Juan Daniel Miranda-Medina, Abril Natera-Maldonado, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129309-129309
Closed Access | Times Cited: 25
Improvement of the functional properties of insoluble dietary fiber from corn bran by ultrasonic-microwave synergistic modification
Caixia Jiang, Xiangrui Zeng, Xuyao Wei, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106817-106817
Open Access | Times Cited: 19
Beer and Microbiota: Pathways for a Positive and Healthy Interaction
Corina‐Aurelia Zugravu, Cosmin Medar, Loredana Sabina Cornelia Manolescu, et al.
Nutrients (2023) Vol. 15, Iss. 4, pp. 844-844
Open Access | Times Cited: 24
A review: Effects of microbial fermentation on the structure and bioactivity of polysaccharides in plant-based foods
Shuai Liu, Jielun Hu, Yadong Zhong, et al.
Food Chemistry (2023) Vol. 440, pp. 137453-137453
Closed Access | Times Cited: 24
Wheat polysaccharides and gluten effect on water migration and structure in noodle doughs: An 1H LF-NMR study
Ling Liu, Xinzhong Hu, Liang Zou
Journal of Cereal Science (2023) Vol. 110, pp. 103628-103628
Closed Access | Times Cited: 22
Arabinoxylan source and xylanase specificity influence the production of oligosaccharides with prebiotic potential
Reskandi C. Rudjito, Amparo Jiménez-Quero, Maria Del Carmen Casado Muñoz, et al.
Carbohydrate Polymers (2023) Vol. 320, pp. 121233-121233
Open Access | Times Cited: 22
Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods
Zhongwei Chen, Andrew L. Mense, Lauren R. Brewer, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 14
Using the Chopin Mixolab to model the effects of arabinoxylan ingredients on breadmaking. Part 1: Modelling combined effects of AX and water adjustment on Mixolab parameters
Grant M. Campbell, Konstantina Solomou, Keira J. O’Byrne, et al.
Food and Bioproducts Processing (2025)
Open Access | Times Cited: 1
Winemaking by-products fortification of flour formulations based on corn and lentil
Mario Cotacallapa-Sucapuca, José De J. Berrios, James Pan, et al.
International Journal of Food Sciences and Nutrition (2025), pp. 1-14
Closed Access | Times Cited: 1
Brewer's spent grain: Unveiling innovative applications in the food and packaging industry
Pramod Aradwad, Sharvari Raut, Ahmed Abdelfattah, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 3
Open Access | Times Cited: 1
Conjugation of soymilk protein and arabinoxylan induced by peroxidase to improve the gel properties of tofu
Gao Yue, Peng Nie, Xuefei Yang, et al.
Food Chemistry (2023) Vol. 430, pp. 137034-137034
Closed Access | Times Cited: 18
Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive
Muhammad Bilal, Dandan Li, Chong Xie, et al.
Food Chemistry (2024) Vol. 463, pp. 141146-141146
Closed Access | Times Cited: 7
Comprehensive review of barley dietary fibers with Emphasis on arabinoxylans
Fatma Boukid
Bioactive Carbohydrates and Dietary Fibre (2024) Vol. 31, pp. 100410-100410
Closed Access | Times Cited: 6
Effects of whole wheat flour on frozen dough and steamed bread during freeze-thaw cycles
Yan Li, Xi Qiu, Yuanfan Yao, et al.
LWT (2024) Vol. 197, pp. 115938-115938
Open Access | Times Cited: 6
Recycling of wheat gluten wastewater: Recovery of arabinoxylan and application of its film in cherry and strawberry preservation
Zhouya Bai, Honglin Lan, Jiale Li, et al.
Food Chemistry X (2024) Vol. 22, pp. 101415-101415
Open Access | Times Cited: 6
Effect of Wheat-Derived Arabinoxylan on the Gut Microbiota Composition and Colonic Regulatory T Cells
Seita Chudan, Riko Ishibashi, Miyu Nishikawa, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 3079-3079
Open Access | Times Cited: 15
Ferulic acid mediates microbial fermentation of arabinoxylan to enhance host immunity by suppressing TLR4/NF-κB signaling
Jingyi Huang, Zhiqiang Sun, Ge Zhang, et al.
International Journal of Biological Macromolecules (2025), pp. 139810-139810
Open Access
Development of a comprehensive food glycomic database and its application: Associations between dietary carbohydrates and insulin resistance
Christopher Suarez, Shawn Ehlers Cheang, Jules A. Larke, et al.
Food Chemistry (2025) Vol. 473, pp. 142977-142977
Open Access
RSM-Based Process Intensification for Arabinoxylan and Beta-Glucan Extraction from Brewer's Spent Grain Using Ultrasound and Microwave-Assisted Technologies
Ebenezer Ola Falade, Kouadio Jean Eric‐Parfait Kouamé, Yunyun Zheng, et al.
Chemical Engineering and Processing - Process Intensification (2025), pp. 110178-110178
Closed Access
Using the Chopin Mixolab to model the effects of arabinoxylan ingredients on breadmaking. Part 2: Predicting the effects of combinations of different arabinoxylans
Konstantina Solomou, Nikolina Čukelj, Mohammad Alyassin, et al.
Food and Bioproducts Processing (2025)
Open Access
Arabinoxylan content in grain of winter triticale varieties compared to other cereals
Мира Пономарева, Sergei V. Ponomarev, Г. С. Маннапова, et al.
BIO Web of Conferences (2025) Vol. 160, pp. 01029-01029
Open Access
Crosslinked arabinoxylan reduced the starch digestibility through inhibiting the enzyme activity of α-amyloglucosidase but not α-amylase
Sihui Zhou, Yutao Zhang, Xu Zhou, et al.
Food Bioscience (2025), pp. 106342-106342
Closed Access
Optimization and Validation of Arabinoxylan Quantification in Gluten-Free Cereals via HPAEC-PAD Based on Design of Experiments
K. Hoefler, Ulrich Sukop, Stefan Scheler, et al.
Journal of Agricultural and Food Chemistry (2025)
Open Access
Development of a NIRS-based prediction model for measurement of whole wheat flour arabinoxylan content to aid rapid germplasm screening
A. Balakrishnan, Antil Jain, Sumit Kumar Singh, et al.
Journal of Cereal Science (2025), pp. 104173-104173
Closed Access
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