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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:

The Role of Gluten in Food Products and Dietary Restriction: Exploring the Potential for Restoring Immune Tolerance
Ye Li, Wenyu Zheng, Li Xue, et al.
Foods (2023) Vol. 12, Iss. 22, pp. 4179-4179
Open Access | Times Cited: 11

Showing 11 citing articles:

Nutritional Considerations in Celiac Disease
Elizabeth Collyer, Rachel Goodwin
Current Pediatrics Reports (2025) Vol. 13, Iss. 1
Closed Access
Cryoprotective Potential of Vegetable Powders and Polydextrose in Frozen Bread Doughs Potentiel cryoprotecteur des poudres de légumes et de la polydextrose dans les pâtes à pain congelées
Diana Jessica Souza Guimarães, Rafael Audino Zambelli, Marcos Rodrigues Amorim Afonso, et al.
International Journal of Refrigeration (2025)
Closed Access
Celiac Disease: Beyond Diet and Food Awareness
Lourdes Herrera‐Quintana, Beatriz Navajas-Porras, Héctor Vázquez‐Lorente, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 377-377
Open Access
Gluten and Wheat in Women’s Health: Beyond the Gut
Francesca Manza, Lisa Lungaro, Anna Costanzini, et al.
Nutrients (2024) Vol. 16, Iss. 2, pp. 322-322
Open Access | Times Cited: 5
Combined effects of α-amylase, xylanase, and cellulase coproduced by Stachybotrys microspora on dough properties and bread quality as a bread improver
Ines Ben Hmad, Abir Mokni Ghribi, Mouna Bouassida, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134391-134391
Closed Access | Times Cited: 1
Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks
Michela Cannas, Paola Conte, Antonio Piga, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2639-2639
Open Access | Times Cited: 1
Evaluating the Impact of Green Coffee Bean Powder on the Quality of Whole Wheat Bread: A Comprehensive Analysis
Raima Das, Debmalya Banerjee, Deblu Sahu, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2705-2705
Open Access | Times Cited: 1
Impact of Lycium barbarum Polysaccharides on Wheat Dough Quality and Hydration Dynamics
Majida Al‐Wraikat, Mohamed Aamer Abubaker, Linqiang Li, et al.
LWT (2024), pp. 116753-116753
Open Access | Times Cited: 1
Influence of Polysaccharides Isolated from Lycium Barbarum L. Leaves on the Hydration Dynamics of Wheat Dough
Majida Al‐Wraikat
(2024)
Closed Access
Tiroide e nutrizione: non solo iodio
Rosaria Maddalena Ruggeri, Silvia Migliaccio, Matteo Cerutti, et al.
L Endocrinologo (2024) Vol. 25, Iss. 4, pp. 408-415
Closed Access
Rheological and Nutritional Properties of Wheat Flour Fortified with White Protein from Pumpkin and Spinach Leaves: A Comparative Analysis with Soy Protein as a Plant-Based Reference Protein
Nataša Šekuljica, Sonja Jakovetić Tanasković, Jelena Mijalković, et al.
(2024)
Closed Access
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