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:
Wheat-based food form has a greater effect than amylose content on fermentation outcomes and microbial community shifts in an in vitro fermentation model
Alexander T. Bui, Barbara A. Williams, Nida Murtaza, et al.
Food Hydrocolloids (2020) Vol. 114, pp. 106560-106560
Closed Access | Times Cited: 13
Alexander T. Bui, Barbara A. Williams, Nida Murtaza, et al.
Food Hydrocolloids (2020) Vol. 114, pp. 106560-106560
Closed Access | Times Cited: 13
Showing 13 citing articles:
Effect of Debranching and Differential Ethanol Precipitation on the Formation and Fermentation Properties of Maize Starch–Lipid Complexes
Ziqing Yan, Miaomiao Zhang, Mengjie Xu, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 29, pp. 9132-9142
Closed Access | Times Cited: 29
Ziqing Yan, Miaomiao Zhang, Mengjie Xu, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 29, pp. 9132-9142
Closed Access | Times Cited: 29
Unlocking the Potential of High-Amylose Starch for Gut Health: Not All Function the Same
Haiteng Li, Wenyu Zhang, Hui-Juan Zhu, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 134-134
Open Access | Times Cited: 20
Haiteng Li, Wenyu Zhang, Hui-Juan Zhu, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 134-134
Open Access | Times Cited: 20
Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review
Hongyan Feng, Bo Cheng, Jongbin Lim, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 7
Hongyan Feng, Bo Cheng, Jongbin Lim, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 7
Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level
Alessio Da Ros, Andrea Polo, Carlo Giuseppe Rizzello, et al.
Microbiology Spectrum (2021) Vol. 9, Iss. 3
Open Access | Times Cited: 35
Alessio Da Ros, Andrea Polo, Carlo Giuseppe Rizzello, et al.
Microbiology Spectrum (2021) Vol. 9, Iss. 3
Open Access | Times Cited: 35
High amylose wheat foods: A new opportunity to improve human health
Caili Li, Sushil Dhital, Michael J. Gidley
Trends in Food Science & Technology (2023) Vol. 135, pp. 93-101
Open Access | Times Cited: 11
Caili Li, Sushil Dhital, Michael J. Gidley
Trends in Food Science & Technology (2023) Vol. 135, pp. 93-101
Open Access | Times Cited: 11
Calcium Alginate Encapsulation of Rice Starch, Instead of a Physical Mixture of Both, Regulates the Fermentation Rate and Production of Acetate
Senbin Cao, Cheng Li
Starch - Stärke (2025)
Closed Access
Senbin Cao, Cheng Li
Starch - Stärke (2025)
Closed Access
Composition and functional profiles of human faecal microbiota fermenting plant-based food particles are related to water-holding capacity more than particle size
Hong Yao, Barbara A. Williams, Deirdre Mikkelsen, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108714-108714
Open Access | Times Cited: 10
Hong Yao, Barbara A. Williams, Deirdre Mikkelsen, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108714-108714
Open Access | Times Cited: 10
Fibre matrices for enhanced gut health: a mini review
Fang Fang, Shahid Ahmed Junejo, Kai Wang, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 8
Closed Access | Times Cited: 15
Fang Fang, Shahid Ahmed Junejo, Kai Wang, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 8
Closed Access | Times Cited: 15
High-amylose wheat tortillas with reduced in vitro digestion and enhanced resistant starch content
Caili Li, Sushil Dhital, Michael J. Gidley
Food Hydrocolloids (2022) Vol. 137, pp. 108321-108321
Closed Access | Times Cited: 11
Caili Li, Sushil Dhital, Michael J. Gidley
Food Hydrocolloids (2022) Vol. 137, pp. 108321-108321
Closed Access | Times Cited: 11
The functional implications of high-amylose wholegrain wheat flours: An in vitro digestion and fermentation approach combined with metabolomics
Pascual García-Pérez, Gianluca Giuberti, Francesco Sestili, et al.
Food Chemistry (2023) Vol. 418, pp. 135959-135959
Open Access | Times Cited: 6
Pascual García-Pérez, Gianluca Giuberti, Francesco Sestili, et al.
Food Chemistry (2023) Vol. 418, pp. 135959-135959
Open Access | Times Cited: 6
In Vitro Digestibility and Bioaccessibility of Nutrients and Non-Nutrients Composing Extruded Brewers’ Spent Grain
María Belén Gutiérrez-Barrutia, Sonia Cozzano, Patricia Arcia, et al.
Nutrients (2022) Vol. 14, Iss. 17, pp. 3480-3480
Open Access | Times Cited: 9
María Belén Gutiérrez-Barrutia, Sonia Cozzano, Patricia Arcia, et al.
Nutrients (2022) Vol. 14, Iss. 17, pp. 3480-3480
Open Access | Times Cited: 9
Grain factors in food and feed that influence digestion and gut fermentation outcomes
Michael J. Gidley
Cereal Chemistry (2023) Vol. 101, Iss. 2, pp. 288-298
Open Access | Times Cited: 4
Michael J. Gidley
Cereal Chemistry (2023) Vol. 101, Iss. 2, pp. 288-298
Open Access | Times Cited: 4
Screening of new food prototypes based on fermented lentil and quinoa flours on colonic microbiota of the older adult through a static in vitro colonic fermentation model
E. Gómez, Andrea Asensio‐Grau, Ana Heredia, et al.
Food & Function (2024)
Closed Access
E. Gómez, Andrea Asensio‐Grau, Ana Heredia, et al.
Food & Function (2024)
Closed Access
