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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:

Improved physicochemical and functional properties of dietary fiber from millet bran fermented by Bacillus natto
Jiaxi Chu, Haizhen Zhao, Zhaoxin Lu, et al.
Food Chemistry (2019) Vol. 294, pp. 79-86
Closed Access | Times Cited: 228

Showing 1-25 of 228 citing articles:

Millet: A review of its nutritional and functional changes during processing
Laraib Yousaf, Dianzhi Hou, Humna Liaqat, et al.
Food Research International (2021) Vol. 142, pp. 110197-110197
Closed Access | Times Cited: 138
Modern Processing of Indian Millets: A Perspective on Changes in Nutritional Properties
N.A. Nanje Gowda, Kaliramesh Siliveru, P. V. Vara Prasad, et al.
Foods (2022) Vol. 11, Iss. 4, pp. 499-499
Open Access | Times Cited: 135
Systematic review on modification methods of dietary fiber
Jiapan Gan, Liang Xie, Guanyi Peng, et al.
Food Hydrocolloids (2021) Vol. 119, pp. 106872-106872
Closed Access | Times Cited: 120
Comparison of different extraction methods on the physicochemical, structural properties, and in vitro hypoglycemic activity of bamboo shoot dietary fibers
Caidie Tang, Liangru Wu, Fusheng Zhang, et al.
Food Chemistry (2022) Vol. 386, pp. 132642-132642
Closed Access | Times Cited: 74
A review on the heavy metal adsorption capacity of dietary fibers derived from agro-based wastes: Opportunities and challenges for practical applications in the food industry
Zarifeh Raji, Ahasanul Karim, Antoine Karam, et al.
Trends in Food Science & Technology (2023) Vol. 137, pp. 74-91
Closed Access | Times Cited: 45
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: 19
Probiotic Bacillus as fermentation agents: Status, potential insights, and future perspectives
Shijie Liu, Lijun Zhao, Miaoyun Li, et al.
Food Chemistry X (2024) Vol. 22, pp. 101465-101465
Open Access | Times Cited: 18
Advancements in modifying insoluble dietary fiber: Exploring the microstructure, physicochemical properties, biological activity, and applications in food industry—A review
Tong Liu, Hongyu Lei, Xinyu Zhen, et al.
Food Chemistry (2024) Vol. 458, pp. 140154-140154
Closed Access | Times Cited: 18
Effects of microbial fermentation and microwave treatment on the composition, structural characteristics, and functional properties of modified okara dietary fiber
Derong Lin, Xiaomei Long, Yichen Huang, et al.
LWT (2020) Vol. 123, pp. 109059-109059
Closed Access | Times Cited: 116
Temperature-responsive deep eutectic solvents as green and recyclable media for the efficient extraction of polysaccharides from Ganoderma lucidum
Changyong Cai, Yani Wang, Wang Yu, et al.
Journal of Cleaner Production (2020) Vol. 274, pp. 123047-123047
Closed Access | Times Cited: 113
Chemical composition, structural and functional properties of soluble dietary fiber obtained from coffee peel using different extraction methods
Wenjiang Dong, Dandan Wang, Rongsuo Hu, et al.
Food Research International (2020) Vol. 136, pp. 109497-109497
Closed Access | Times Cited: 100
The influences of acetylation, hydroxypropylation, enzymatic hydrolysis and crosslinking on improved adsorption capacities and in vitro hypoglycemic properties of millet bran dietary fibre
Yajun Zheng, Bufan Xu, Panqi Shi, et al.
Food Chemistry (2021) Vol. 368, pp. 130883-130883
Closed Access | Times Cited: 79
Effects of fermentation with lactic bacteria on the structural characteristics and physicochemical and functional properties of soluble dietary fiber from prosomillet bran
Yinxia Li, Li Niu, Qianqian Guo, et al.
LWT (2021) Vol. 154, pp. 112609-112609
Open Access | Times Cited: 74
Effect of four modification methods on adsorption capacities and in vitro hypoglycemic properties of millet bran dietary fibre
Yajun Zheng, Xueying Wang, Hailong Tian, et al.
Food Research International (2021) Vol. 147, pp. 110565-110565
Closed Access | Times Cited: 63
Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment
Joncer Naibaho, Małgorzata Korzeniowska
Journal of Food Science (2021) Vol. 86, Iss. 5, pp. 1532-1551
Open Access | Times Cited: 58
The structural and functional properties of dietary fibre extracts obtained from highland barley bran through different steam explosion-assisted treatments
Huihan Xi, Aixia Wang, Wanyu Qin, et al.
Food Chemistry (2022) Vol. 406, pp. 135025-135025
Closed Access | Times Cited: 54
The effect of ball milling on the structure, physicochemical and functional properties of insoluble dietary fiber from three grain bran
Li Niu, Qianqian Guo, Jing Xiao, et al.
Food Research International (2022) Vol. 163, pp. 112263-112263
Closed Access | Times Cited: 47
Structural properties and adsorption capacities of Mesona chinensis Benth residues dietary fiber prepared by cellulase treatment assisted by Aspergillus niger or Trichoderma reesei
Jingyu Si, Chaoran Yang, Yi Chen, et al.
Food Chemistry (2022) Vol. 407, pp. 135149-135149
Closed Access | Times Cited: 45
Nutritional Health Perspective of Natto: A Critical Review
Muhammad Afzaal, Farhan Saeed, Fakhar Islam, et al.
Biochemistry Research International (2022) Vol. 2022, pp. 1-9
Open Access | Times Cited: 39
Millets as smart future food with essential phytonutrients for promoting health
Seerat Saleem, Naveed Ul Mushtaq, Wasifa Hafiz Shah, et al.
Journal of Food Composition and Analysis (2023) Vol. 124, pp. 105669-105669
Closed Access | Times Cited: 35
Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran
Yueqin Li, Yunzhen Zhang, Lezhen Dong, et al.
Food Chemistry (2023) Vol. 437, pp. 137834-137834
Closed Access | Times Cited: 35
Fermentation of grapefruit peel by an efficient cellulose-degrading strain, (Penicillium YZ-1): Modification, structure and functional properties of soluble dietary fiber
Wenjie Ma, Yuting Liang, Huasi Lin, et al.
Food Chemistry (2023) Vol. 420, pp. 136123-136123
Closed Access | Times Cited: 33
Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review
Wendy Sztupecki, Larbi Rhazi, Flore Dépeint, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2693-2693
Open Access | Times Cited: 30
Effects of three biological combined with chemical methods on the microstructure, physicochemical properties and antioxidant activity of millet bran dietary fibre
Yajun Zheng, Junru Li, Xueying Wang, et al.
Food Chemistry (2023) Vol. 411, pp. 135503-135503
Closed Access | Times Cited: 26
Cross-linking, carboxymethylation and hydroxypropylation treatment to sorghum dietary fiber: Effect on physicochemical, micro structural and thermal properties
Punam Kanwar, Ritika B. Yadav, Baljeet S. Yadav
International Journal of Biological Macromolecules (2023) Vol. 233, pp. 123638-123638
Closed Access | Times Cited: 26
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