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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:

Inadequate Intake of Dietary Fibre in Adolescents, Adults, and Elderlies: Results of Slovenian Representative SI. Menu Study
Barbara Koroušić Seljak, Eva Valenčič, Hristo Hristov, et al.
Nutrients (2021) Vol. 13, Iss. 11, pp. 3826-3826
Open Access | Times Cited: 32

Showing 1-25 of 32 citing articles:

Branded Foods Databases as a Tool to Support Nutrition Research and Monitoring of the Food Supply: Insights From the Slovenian Composition and Labeling Information System
Igor Pravst, Maša Hribar, Katja Žmitek, et al.
Frontiers in Nutrition (2022) Vol. 8
Open Access | Times Cited: 28
Dietary fibre intake and its association with ultraprocessed food consumption in the general population of Switzerland: analysis of a population-based, cross-sectional national nutrition survey
Katja A. Schönenberger, Valentina V. Huwiler, Emilie Reber, et al.
BMJ Nutrition Prevention & Health (2024) Vol. 7, Iss. 1, pp. 26-37
Open Access | Times Cited: 6
Vegan Diets for Children: A Narrative Review of Position Papers Published by Relevant Associations
Boštjan Jakše, Zlatko Fras, Nataša Fidler Mis
Nutrients (2023) Vol. 15, Iss. 22, pp. 4715-4715
Open Access | Times Cited: 13
Energy and Macronutrient Dietary Intakes of Serbian Adults 18–64 Years Old: EFSA EU Menu Food Consumption Survey in Serbia (2017–2022)
Jelena Milešević, Milica Zeković, Ivana Šarac, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1228-1228
Open Access
Dietary Intakes of Slovenian Adults and Elderly: Design and Results of the National Dietary Study SI.Menu 2017/18
Matej Gregorič, Hristo Hristov, Urška Blaznik, et al.
Nutrients (2022) Vol. 14, Iss. 17, pp. 3618-3618
Open Access | Times Cited: 19
Comparative analysis of dietary fibre determination by AOAC 991.43 and AOAC 2011.25 for frequently consumed foods in Slovenia
Blaž Ferjančič, Mihaela Skrt, Mojca Korošec, et al.
Food Chemistry (2022) Vol. 397, pp. 133753-133753
Closed Access | Times Cited: 16
Adherence and Sociodemographic Determinants of Adherence to the Mediterranean Diet among Slovenian Adults and the Elderly
Tamara Poklar Vatovec, Zala Jenko Pražnikar, Ana Petelin
Nutrients (2023) Vol. 15, Iss. 14, pp. 3219-3219
Open Access | Times Cited: 10
Effects of Four Different Dietary Fibre Supplements on Weight Loss and Lipid and Glucose Serum Profiles during Energy Restriction in Patients with Traits of Metabolic Syndrome: A Comparative, Randomized, Placebo-Controlled Study
Zala Jenko Pražnikar, Nina Mohorko, Dejan Gmajner, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2122-2122
Open Access | Times Cited: 9
Changing the default order of food items in an online grocery store may nudge healthier food choices
Eva Valenčič, Emma L. Beckett, Clare E. Collins, et al.
Appetite (2023) Vol. 192, pp. 107072-107072
Open Access | Times Cited: 9
Preparation and Characterization of Soluble Dextrin Fibre from Potato Starch Obtained on a Semi-Industrial Scale
Malwina Wójcik, Kamila Kapuśniak, Arkadiusz Żarski, et al.
Applied Sciences (2024) Vol. 14, Iss. 4, pp. 1438-1438
Open Access | Times Cited: 3
Dietary Intake of Adolescents and Alignment with Recommendations for Healthy and Sustainable Diets: Results of the SI.Menu Study
Rok Poličnik, Hristo Hristov, Živa Lavriša, et al.
Nutrients (2024) Vol. 16, Iss. 12, pp. 1912-1912
Open Access | Times Cited: 3
In vitro gastrointestinal digestion of whole grain noodles supplemented with soluble dietary fiber and their effects on children fecal microbiota
Linlin Gao, Lin Zhang, Huan Liu, et al.
Food Bioscience (2023) Vol. 53, pp. 102600-102600
Closed Access | Times Cited: 8
The Activities of the Slovenian Strategic Council for Nutrition 2023/24 to Improve the Health of the Slovenian Population and the Sustainability of Food: A Narrative Review
Zlatko Fras, Boštjan Jakše, Samo Kreft, et al.
Nutrients (2023) Vol. 15, Iss. 20, pp. 4390-4390
Open Access | Times Cited: 8
Placing a Well-Designed Vegan Diet for Slovenes
Boštjan Jakše
Nutrients (2021) Vol. 13, Iss. 12, pp. 4545-4545
Open Access | Times Cited: 18
The focus on foods for special medical purposes and food supplements in age‐related disorders
Hammad Ullah, Ayesha Khan, Maria Daglia
Food Frontiers (2022) Vol. 3, Iss. 3, pp. 353-357
Open Access | Times Cited: 11
Dietary Iron Intake and Biomarkers of Iron Status in Slovenian Population: Results of SI.Menu/Nutrihealth Study
Živa Lavriša, Hristo Hristov, Maša Hribar, et al.
Nutrients (2022) Vol. 14, Iss. 23, pp. 5144-5144
Open Access | Times Cited: 9
Habitual low carbohydrate high fat diet compared with omnivorous, vegan, and vegetarian diets
Nives Bogataj Jontez, Saša Kenig, Karin Šik Novak, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 4
Emerging berries from the Brazilian Amazon and Atlantic Forest biomes: new sources of bioactive compounds with potential health benefits
Nathan Hargreaves Noguera, Dyana Carla Lima Hargreaves Noguera, Ana Paula da Fonseca Machado, et al.
Food & Function (2024) Vol. 15, Iss. 11, pp. 5752-5784
Closed Access | Times Cited: 1
Energy and macronutrient intakes in Jordan: a population study
Huda Al Hourani, Buthaina Alkhatib, Islam Al‐Shami, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 3
Nutritional Status of Slovene Adults in the Post-COVID-19 Epidemic Period
Boštjan Jakše, Uroš Godnov, Stanislav Pinter
European Journal of Investigation in Health Psychology and Education (2022) Vol. 12, Iss. 12, pp. 1729-1742
Open Access | Times Cited: 5
Body Composition of Young Women and the Consumption of Selected Nutrients
Elżbieta Karpińska, Justyna Moskwa, Anna Puścion‐Jakubik, et al.
Nutrients (2022) Vol. 15, Iss. 1, pp. 129-129
Open Access | Times Cited: 5
Potato Protein-Based Vegan Burgers Enriched with Different Sources of Iron and Fiber: Nutrition, Sensory Characteristics, and Antioxidants before and after In Vitro Digestion
Przemysław Łukasz Kowalczewski, Martyna Maria Wróbel, Krzysztof Smarzyński, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3060-3060
Open Access
Nutrition among nursing home residents: results from the NutriCare study
Živa Lavriša, Igor Pravst, Sanja Krušič, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Designing gel coatings for oral soft perception of fiber particles
Gabriele D’Oria, Wender L.P. Bredie, Christoph Hartmann, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110366-110366
Open Access
Fructan content in most commonly consumed Slovenian foods and estimation of daily fructan consumption
Blaž Ferjančič, Mojca Korošec, Ana Kočevar Baloh, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
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