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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:

Production and characterization of okara dietary fiber produced by fermentation with Monascus anka
Congcong Sun, Xuefeng Wu, Xiaoju Chen, et al.
Food Chemistry (2020) Vol. 316, pp. 126243-126243
Closed Access | Times Cited: 96

Showing 26-50 of 96 citing articles:

In vivo absorption, in vitro digestion, and fecal fermentation properties of non-starch polysaccharides from Chinese chestnut kernels and their effects on human gut microbiota
Fei Peng, Zuoqing Yu, Kui Niu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101829-101829
Open Access | Times Cited: 7
Lipid-lowering capacity of GABA-rich supernatant from fermented okara in OA-induced HepG2 cells
Yuyi Xiao, Ziqi Liu, Pengcheng Li, et al.
Food Bioscience (2024) Vol. 58, pp. 103659-103659
Open Access | Times Cited: 6
Insoluble dietary fibre from okara (soybean residue) modified by yeast Kluyveromyces marxianus
Xiujuan Wang, Yuanyuan Zhang, Yunbo Li, et al.
LWT (2020) Vol. 134, pp. 110252-110252
Closed Access | Times Cited: 42
The applications of conventional and innovative mechanical technologies to tailor structural and functional features of dietary fibers from plant wastes: A review
Goly Fayaz, Yasamin Soleimanian, Mmadi Mhamadi, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2149-2199
Closed Access | Times Cited: 27
Improved physicochemical and functional properties of dietary fiber from Rosa roxburghii pomace fermented by Bacillus natto
Yanqiu Wang, Jiandong Wang, Zi-Hui Cai, et al.
Food Bioscience (2022) Vol. 50, pp. 102030-102030
Closed Access | Times Cited: 27
Immunomodulation effect of polysaccharides from liquid fermentation of Monascus purpureus 40269 via membrane TLR-4 to activate the MAPK and NF-κB signaling pathways
Liuming Xie, Zhibing Huang, Hui Meng, et al.
International Journal of Biological Macromolecules (2022) Vol. 201, pp. 480-491
Closed Access | Times Cited: 25
Effects of Ball Milling Combined With Cellulase Treatment on Physicochemical Properties and in vitro Hypoglycemic Ability of Sea Buckthorn Seed Meal Insoluble Dietary Fiber
Yulian Zhu, Xiaolong Ji, Michael Yuen, et al.
Frontiers in Nutrition (2022) Vol. 8
Open Access | Times Cited: 25
A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry
Ahasanul Karim, Zarifeh Raji, Youssef Habibi, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 32, pp. 11722-11756
Closed Access | Times Cited: 16
Mixed fermentation of navel orange peel by Trichoderma viride and Aspergillus niger: Effects on the structural and functional properties of soluble dietary fiber
Chenxi Yang, Jieqiong Yao, Ting Zhang, et al.
Food Bioscience (2023) Vol. 57, pp. 103545-103545
Closed Access | Times Cited: 15
Protective effect of cellulose and soluble dietary fiber from Saccharina japonica by-products on regulating inflammatory responses, gut microbiota, and SCFAs production in colitis mice
Junhan Cao, Ling Qin, Liping Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131214-131214
Closed Access | Times Cited: 6
Color and functionality construction of cellulose towels with biological Monascus pigment based on a nano-suspension system
Lin Wu, Yulong Wang, Qiumeng Zheng, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137351-137351
Closed Access | Times Cited: 5
Effects of electron beam irradiation treatment on the structural and functional properties of okara insoluble dietary fiber
Xumei Feng, Hua Chen, Yaru Liang, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 1, pp. 195-204
Closed Access | Times Cited: 22
Improving the physicochemical and in vitro hypolipidemic properties of soluble dietary fiber in camellia seed residue by a cellulose degrading fungus YC49
Chaoran Yang, Ying Ma, Yi Chen, et al.
Food & Function (2022) Vol. 13, Iss. 21, pp. 11321-11333
Closed Access | Times Cited: 20
Release characteristic of bound polyphenols from tea residues insoluble dietary fiber by mixed solid-state fermentation with cellulose degrading strains CZ-6 and CZ-7
Jingyu Si, Jiayan Xie, Bing Zheng, et al.
Food Research International (2023) Vol. 173, pp. 113319-113319
Closed Access | Times Cited: 11
Modified dietary fiber from soybean dregs by fermentation alleviated constipation in mice
Li Wu, Tang Chun-hong, Linli Chen, et al.
Food Chemistry X (2023) Vol. 19, pp. 100810-100810
Open Access | Times Cited: 11
Utilisation of environmentally friendly okara-based biosorbent for cadmium(II) removal
Billie Yan Zhang Hiew, Lai Yee Lee, Xin Jiat Lee, et al.
Environmental Science and Pollution Research (2020) Vol. 28, Iss. 30, pp. 40608-40622
Closed Access | Times Cited: 30
Effects of different physical technology on compositions and characteristics of bean dregs
Fang Wang, Jie Zeng, Haiyan Gao, et al.
Innovative Food Science & Emerging Technologies (2021) Vol. 73, pp. 102789-102789
Closed Access | Times Cited: 27
Production of soluble dietary fibers and red pigments from potato pomace in submerged fermentation by Monascus purpureus
Xiaoju Chen, Ruiyu Gui, Nan Li, et al.
Process Biochemistry (2021) Vol. 111, pp. 159-166
Closed Access | Times Cited: 26
Physicochemical Properties of the Soluble Dietary Fiber from Laminaria japonica and Its Role in the Regulation of Type 2 Diabetes Mice
Xixi Wang, Ping Zhang, Ling Qin, et al.
Nutrients (2022) Vol. 14, Iss. 2, pp. 329-329
Open Access | Times Cited: 19
Ultracentrifugal milling and steam heating pretreatment improves structural characteristics, functional properties, and in vitro binding capacity of cellulase modified soy okara residues
Qiang Wang, Peiyi Shen, Bingcan Chen
Food Chemistry (2022) Vol. 384, pp. 132526-132526
Closed Access | Times Cited: 19
Impact of non-thermal modifications on the physicochemical properties and functionality of litchi pomace dietary fibre
Dongwei Wang, Xuwei Liu, Kai Wang, et al.
LWT (2023) Vol. 182, pp. 114878-114878
Open Access | Times Cited: 10
From insoluble to soluble: An overview of processing methods for dietary fibers in Okara
Robert Spiess, Stephanie Jeske, Mario Arcari, et al.
Trends in Food Science & Technology (2025), pp. 104861-104861
Closed Access
Efficient conversion of insoluble dietary fiber to soluble dietary fiber by Bacillus subtilis BSNK-5 fermentation of okara and improvement of their structural and functional properties
Weimin Meng, Miao Hu, Pengfei Zhang, et al.
Food Chemistry (2025) Vol. 474, pp. 143188-143188
Closed Access
Production, structural and functional properties of dietary fiber from prosomillet bran obtained through Bifidobacterium fermentation
Shaojun Jiao, Qianqian Guo, Wen Ren, et al.
Food Chemistry (2025) Vol. 475, pp. 143264-143264
Closed Access
Green preparation and evaluation of physicochemical, structural and functional properties of dietary fiber from navel orange peel
Yuerong Wang, Xiaodan Bao, Guanghe Zhao, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access

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