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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 modifications to water-soluble wheat bran arabinoxylan through milling and extrusion
Teresa Demuth, Julian Betschart, Laura Nyström
Carbohydrate Polymers (2020) Vol. 240, pp. 116328-116328
Open Access | Times Cited: 45

Showing 1-25 of 45 citing articles:

Arabinoxylans as Functional Food Ingredients: A Review
Emanuele Zannini, Ángela Bravo Núñez, Aylin W. Sahin, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 1026-1026
Open Access | Times Cited: 94
Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges
Sen Ma, Zhen Wang, Hua‐Min Liu, et al.
Trends in Food Science & Technology (2022) Vol. 123, pp. 281-289
Closed Access | Times Cited: 83
Arabinoxylans: A review on protocols for their recovery, functionalities and roles in food formulations
Fernanda Jimena Hernández-Pinto, Juan Daniel Miranda-Medina, Abril Natera-Maldonado, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129309-129309
Closed Access | Times Cited: 26
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: 17
Utilization of Food Processing By-products in Extrusion Processing: A Review
Debomitra Dey, Jana K. Richter, Pichmony Ek, et al.
Frontiers in Sustainable Food Systems (2021) Vol. 4
Open Access | Times Cited: 80
Wheat bran as potential source of dietary fiber: Prospects and challenges
Praveen Saini, Makdud Islam, Rahul Das, et al.
Journal of Food Composition and Analysis (2022) Vol. 116, pp. 105030-105030
Closed Access | Times Cited: 49
Intrinsic dietary fibers and the gut microbiome: Rediscovering the benefits of the plant cell matrix for human health
Marie-Luise Puhlmann, Willem M. de Vos
Frontiers in Immunology (2022) Vol. 13
Open Access | Times Cited: 45
Effect of physicochemical properties, pre-processing, and extraction on the functionality of wheat bran arabinoxylans in breadmaking – A review
Solja Pietiäinen, Annelie Moldin, Anna Ström, et al.
Food Chemistry (2022) Vol. 383, pp. 132584-132584
Open Access | Times Cited: 41
Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods
Zhongwei Chen, Andrew L. Mense, Lauren R. Brewer, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 14
Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry
Adriana Skendi, Kyriaki G. Zinoviadou, Μαρία Παπαγεωργίου, et al.
Foods (2020) Vol. 9, Iss. 9, pp. 1243-1243
Open Access | Times Cited: 68
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: 54
Comparison of six modification methods on the chemical composition, functional properties and antioxidant capacity of wheat bran
Guodong Ye, Yuanning Wu, Liping Wang, et al.
LWT (2021) Vol. 149, pp. 111996-111996
Closed Access | Times Cited: 47
Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive
Muhammad Bilal, Dandan Li, Chong Xie, et al.
Food Chemistry (2024) Vol. 463, pp. 141146-141146
Closed Access | Times Cited: 7
Effect of Polysaccharide Conformation on Ultrafiltration Separation Performance
Severin Eder, Patrick Zueblin, Michael Diener, et al.
Carbohydrate Polymers (2021) Vol. 260, pp. 117830-117830
Open Access | Times Cited: 37
Thiolated Poly‐ and Oligosaccharide‐Based Hydrogels for Tissue Engineering and Wound Healing
Sobia Noreen, Andreas Bernkop‐Schnürch
Advanced Functional Materials (2023) Vol. 34, Iss. 4
Open Access | Times Cited: 14
Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber
Ndegwa Henry Maina, Anne Rieder, Yamina De Bondt, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2566-2566
Open Access | Times Cited: 29
Effects of Co-Modification by Extrusion and Enzymatic Hydrolysis on Physicochemical Properties of Black Wheat Bran and Its Prebiotic Potential
Chunli Kong, Caiping Duan, Shunzhi Zhang, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2367-2367
Open Access | Times Cited: 11
Recycling of wheat gluten wastewater: separation, characterisation, and solution rheology of arabinoxylans
Mengyuan Geng, Jiale Li, Denglin Luo, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1852-1863
Closed Access | Times Cited: 4
Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products
Oluwatoyin O. Onipe, Shonisani Eugenia Ramashia, Afam I. O. Jideani
Molecules (2021) Vol. 26, Iss. 13, pp. 3918-3918
Open Access | Times Cited: 25
Molecular modification, structural characterization, and biological activity of xylans
Mingjun Zhang, Ahui Zhan, Ying Ye, et al.
Carbohydrate Polymers (2021) Vol. 269, pp. 118248-118248
Closed Access | Times Cited: 24
The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products
Lucie Lebert, François Buche, Arnaud Sorin, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3552-3552
Open Access | Times Cited: 17
Wheat bran arabinoxylan and bovine serum albumin conjugates: Enzymatic synthesis, characterization, and applications in O/W emulsions
Dingyang Lv, Lifen Zhang, Fusheng Chen, et al.
Food Research International (2022) Vol. 158, pp. 111452-111452
Closed Access | Times Cited: 16
Wheat bran enrichment for flour products: Challenges and solutions
Jingyao Yan, Yiming Lv, Sen Ma
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Closed Access | Times Cited: 16
Effect of Extruder Configuration and Extrusion Cooking Processing Parameters on Selected Characteristics of Non-Starch Polysaccharide-Rich Wheat Flour as Hybrid Treatment with Xylanase Addition
Piotr Lewko, Agnieszka Wójtowicz, Monika Różańska‐Boczula
Processes (2024) Vol. 12, Iss. 6, pp. 1159-1159
Open Access | Times Cited: 3
Hydration and solution properties of fluorescently labeled wheat arabinoxylans following enzymatic hydrolysis
Jieya Wang, Yan Liu, Qingbin Guo, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110691-110691
Closed Access | Times Cited: 3
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