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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:

Cereal B-Glucans: The Impact of Processing and How It Affects Physiological Responses
Muriel Henrion, Célia Francey, Kim‐Anne Lê, et al.
Nutrients (2019) Vol. 11, Iss. 8, pp. 1729-1729
Open Access | Times Cited: 143

Showing 1-25 of 143 citing articles:

Biopolymer: A Sustainable Material for Food and Medical Applications
Jaya Baranwal, Brajesh Barse, Antonella Fais, et al.
Polymers (2022) Vol. 14, Iss. 5, pp. 983-983
Open Access | Times Cited: 448
Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health
Nirmala Prasadi V. P., Iris J. Joye
Nutrients (2020) Vol. 12, Iss. 10, pp. 3045-3045
Open Access | Times Cited: 265
Cell wall hemicellulose for sustainable industrial utilization
Mirza Faisal Qaseem, Humaira Shaheen, Aimin Wu
Renewable and Sustainable Energy Reviews (2021) Vol. 144, pp. 110996-110996
Closed Access | Times Cited: 160
Structural Features, Modification, and Functionalities of Beta-Glucan
Ramandeep Kaur, Minaxi Sharma, Dawei Ji, et al.
Fibers (2019) Vol. 8, Iss. 1, pp. 1-1
Open Access | Times Cited: 147
β-Glucan Metabolic and Immunomodulatory Properties and Potential for Clinical Application
Emma J. Murphy, Emanuele Rezoagli, Ian Major, et al.
Journal of Fungi (2020) Vol. 6, Iss. 4, pp. 356-356
Open Access | Times Cited: 142
Plant Prebiotics and Their Role in the Amelioration of Diseases
Amrit Kaur, Sonali Bhardwaj, Daljeet Singh Dhanjal, et al.
Biomolecules (2021) Vol. 11, Iss. 3, pp. 440-440
Open Access | Times Cited: 116
Diversity of fibers in common foods: Key to advancing dietary research
Reihane Khorasaniha, Hana Olof, Athalia Voisin, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108495-108495
Open Access | Times Cited: 49
Glucans and applications in drug delivery
Hewei Lin, R Han, Wei Wu
Carbohydrate Polymers (2024) Vol. 332, pp. 121904-121904
Closed Access | Times Cited: 15
Beta-glucan: An overview in biological activities, derivatives, properties, modifications and current advancements in food, health and industrial applications.
Great Iruoghene Edo, Winifred Ndudi, Raghda Makia, et al.
Process Biochemistry (2024)
Closed Access | Times Cited: 15
Whole grain consumption and human health: an umbrella review of observational studies
Maria Tieri, Francesca Ghelfi, Marilena Vitale, et al.
International Journal of Food Sciences and Nutrition (2020) Vol. 71, Iss. 6, pp. 668-677
Open Access | Times Cited: 114
Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product
Alice Jaeger, Elke K. Arendt, Emanuele Zannini, et al.
Fermentation (2020) Vol. 6, Iss. 4, pp. 123-123
Open Access | Times Cited: 100
Beta-Glucans from Fungi: Biological and Health-Promoting Potential in the COVID-19 Pandemic Era
Iwona Mirończuk-Chodakowska, Karolina Kujawowicz, Anna Maria Witkowska
Nutrients (2021) Vol. 13, Iss. 11, pp. 3960-3960
Open Access | Times Cited: 74
A comprehensive review on the impact of β-glucan metabolism by Bacteroides and Bifidobacterium species as members of the gut microbiota
Pedro Fernandez-Julia, José Muñoz-Muñoz, Douwe van Sinderen
International Journal of Biological Macromolecules (2021) Vol. 181, pp. 877-889
Open Access | Times Cited: 67
From Cancer Therapy to Winemaking: The Molecular Structure and Applications of β-Glucans and β-1, 3-Glucanases
Catarina Caseiro, Joana Dias, Carlos Mendes Godinho de Andrade Fontes, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 6, pp. 3156-3156
Open Access | Times Cited: 50
Interrelations Between Food Form, Texture, and Matrix Influence Energy Intake and Metabolic Responses
Ciarán G. Forde, Dieuwerke P. Bolhuis
Current Nutrition Reports (2022) Vol. 11, Iss. 2, pp. 124-132
Open Access | Times Cited: 45
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: 41
Beta-Glucans of Cereals: Functional and Technological Properties
Anna Lante, Elisa Canazza, Paolo Tessari
Nutrients (2023) Vol. 15, Iss. 9, pp. 2124-2124
Open Access | Times Cited: 34
Effect of structural characteristics on the physicochemical properties and functional activities of dietary fiber: A review of structure-activity relationship
Xiaoning Li, Liping Wang, Bin Tan, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 132214-132214
Closed Access | Times Cited: 14
Whole grain cereals: the potential roles of functional components in human health
Huiqin Guo, Haili Wu, Amin Sajid, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 30, pp. 8388-8402
Closed Access | Times Cited: 55
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: 53
Valorization of cereal by-product hemicelluloses: Fractionation and purity considerations
Anis N. Arzami, Thao M. Ho, Kirsi S. Mikkonen
Food Research International (2021) Vol. 151, pp. 110818-110818
Open Access | Times Cited: 52
Effect of processing on barley β-glucan content, its molecular weight and extractability
Giridhar Goudar, Paras Sharma, Sandeep Janghu, et al.
International Journal of Biological Macromolecules (2020) Vol. 162, pp. 1204-1216
Closed Access | Times Cited: 51
Cereal β‐glucan: a promising prebiotic polysaccharide and its impact on the gut health
Mahtab Shoukat, Angela Sorrentino
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 5, pp. 2088-2097
Closed Access | Times Cited: 51
β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A Review
Artur Mykhalevych, Galyna Polishchuk, Khaled Nassar, et al.
Molecules (2022) Vol. 27, Iss. 19, pp. 6313-6313
Open Access | Times Cited: 29
The hypoglycemic and hypolipemic potentials of Moringa oleifera leaf polysaccharide and polysaccharide-flavonoid complex
Yanqing Yang, Lianzhu Lin, Mouming Zhao, et al.
International Journal of Biological Macromolecules (2022) Vol. 210, pp. 518-529
Closed Access | Times Cited: 28
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