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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:

Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives
Laura Román, Mario M. Martínez
Foods (2019) Vol. 8, Iss. 7, pp. 267-267
Open Access | Times Cited: 60

Showing 1-25 of 60 citing articles:

Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes
Tomy J. Gutiérrez, Juscelino Tovar
Trends in Food Science & Technology (2021) Vol. 109, pp. 711-724
Closed Access | Times Cited: 208
Health benefits of resistant starch: A review of the literature
Adrianna Bojarczuk, Sylwia Skąpska, Amin Mousavi Khaneghah, et al.
Journal of Functional Foods (2022) Vol. 93, pp. 105094-105094
Open Access | Times Cited: 195
A review of the hydrothermal treatments impact on starch based systems properties
Mădălina Ungureanu‐Iuga, Silvia Mironeasa
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 22, pp. 3890-3915
Closed Access | Times Cited: 80
Resistant starch—An accessible fiber ingredient acceptable to the Western palate
Sarah Kate Walsh, Alice Lucey, Jens Walter, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2930-2955
Open Access | Times Cited: 45
Impact of drying on techno-functional and nutritional properties of food proteins and carbohydrates - A comprehensive review
Shahida Anusha Siddiqui, İ̇lknur Ucak, Surangna Jain, et al.
Drying Technology (2024) Vol. 42, Iss. 4, pp. 592-611
Open Access | Times Cited: 15
Dynamic rheological behavior of high-amylose wheat dough during various heating stages: Insight from its starch characteristics
Zehua Liu, Gaomin Cheng, Zhonghua Gu, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132111-132111
Closed Access | Times Cited: 9
Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges
Mariana Mesta-Corral, Ricardo Gómez‐García, Nagamani Balagurusamy, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2062-2062
Open Access | Times Cited: 9
Recent Advances in Physical Processing Techniques to Enhance the Resistant Starch Content in Foods: A Review
Muhammad Adil Farooq, Jianmei Yu
Foods (2024) Vol. 13, Iss. 17, pp. 2770-2770
Open Access | Times Cited: 8
A Review on Healthier Bread Making: Focusing on the Underlying Mechanisms for Decreasing Glycemic Index
Enes Mustafa Ucar, Mevlüde Kızıl
Food Reviews International (2025), pp. 1-40
Closed Access | Times Cited: 1
Meta-analysis indicates that resistant starch lowers serum total cholesterol and low-density cholesterol
Haitao Yuan, Meng Yue, Harrison X. Bai, et al.
Nutrition Research (2018) Vol. 54, pp. 1-11
Closed Access | Times Cited: 60
The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: A double-blind randomised controlled trial in healthy participants
Balázs Bajka, Ana M. Pinto, Jennifer Ahn‐Jarvis, et al.
Food Hydrocolloids (2020) Vol. 114, pp. 106565-106565
Open Access | Times Cited: 56
Self-assembled and assembled starch V-type complexes for the development of functional foodstuffs: A review
Tomy J. Gutiérrez, Luís A. Bello‐Pérez
Food Hydrocolloids (2021) Vol. 125, pp. 107453-107453
Closed Access | Times Cited: 51
Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient
Mariasole Cervini, Antonello Frustace, Guillermo Duserm Garrido, et al.
Heliyon (2021) Vol. 7, Iss. 3, pp. e06562-e06562
Open Access | Times Cited: 43
Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product
Miriam Cabello-Olmo, Padmanaban Krishnan, Miriam Araña, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2817-2817
Open Access | Times Cited: 16
Harnessing the power of resistant starch: a narrative review of its health impact and processing challenges
Nathália Trunckle Baptista, Robin Dessalles, Anne‐Kathrin Illner, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 6
In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran
Merve Aribas, Kevser Kahraman, Hamit Köksel
Journal of Functional Foods (2020) Vol. 65, pp. 103778-103778
Open Access | Times Cited: 42
A review of green methods used in starch–polyphenol interactions: physicochemical and digestion aspects
Husnain Raza, Hui Xu, Qian Zhou, et al.
Food & Function (2023) Vol. 14, Iss. 18, pp. 8071-8100
Closed Access | Times Cited: 16
Impact of storage on starch digestibility and texture of a high-amylose wheat bread
Marina Corrado, Petros Zafeiriou, Jennifer Ahn‐Jarvis, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108139-108139
Open Access | Times Cited: 19
Development of Low-Calorie Food Products with Resistant Starch-Rich Sources. – a Review
Sankha Karunarathna, I. Wickramasinghe, Tuyen Truong, et al.
Food Reviews International (2023) Vol. 40, Iss. 2, pp. 814-831
Open Access | Times Cited: 11
Influence of Sample Preparation Method on Total Dietary Fiber Content Measurement of Low Carbohydrate Bread Containing High Levels of Cross‐Linked Phosphorylated RS4 Wheat Starch
Jialiang Shi, Tanya Jeradechachai, Clodualdo C. Maniñgat, et al.
Cereal Chemistry (2025)
Closed Access
Starch digestion: a comprehensive update on the underlying modulation mechanisms and its in vitro assessment methodologies
Daniela Freitas, Athina Lazaridou, Dorine Duijsens, et al.
Trends in Food Science & Technology (2025), pp. 104969-104969
Closed Access
Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch
Sujitta Raungrusmee, Anil Kumar Anal
Foods (2019) Vol. 8, Iss. 11, pp. 558-558
Open Access | Times Cited: 35
Starch nutritional quality: beyond intraluminal digestion in response to current trends
Mario M. Martínez
Current Opinion in Food Science (2020) Vol. 38, pp. 112-121
Closed Access | Times Cited: 32
Structural analysis of type 3 resistant starch from Canna edulis during in vitro simulated digestion and its post-digested residue impact on human gut microbiota
Leimengyuan Tang, Jiahui Wu, Lvbu Aga, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 3
The molecular structure of starch from different Musa genotypes: Higher branching density of amylose chains seems to promote enzyme-resistant structures
Josephine Yee, Laura Román, Joana Pico, et al.
Food Hydrocolloids (2020) Vol. 112, pp. 106351-106351
Closed Access | Times Cited: 25
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