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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:

Mechanisms of starch digestion by α-amylase—Structural basis for kinetic properties
Sushil Dhital, Frederick J. Warren, Peter Butterworth, et al.
Critical Reviews in Food Science and Nutrition (2015) Vol. 57, Iss. 5, pp. 875-892
Closed Access | Times Cited: 393

Showing 1-25 of 393 citing articles:

Starch–lipid and starch–lipid–protein complexes: A comprehensive review
Shujun Wang, Chen Chao, Jingjing Cai, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 3, pp. 1056-1079
Open Access | Times Cited: 395
The behavior of dietary fiber in the gastrointestinal tract determines its physiological effect
Edoardo Capuano
Critical Reviews in Food Science and Nutrition (2016) Vol. 57, Iss. 16, pp. 3543-3564
Open Access | Times Cited: 347
The food matrix: implications in processing, nutrition and health
José Miguel Aguilera
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 22, pp. 3612-3629
Closed Access | Times Cited: 278
Intactness of cell wall structure controls the in vitro digestion of starch in legumes
Sushil Dhital, Rewati Raman Bhattarai, John Gorham, et al.
Food & Function (2016) Vol. 7, Iss. 3, pp. 1367-1379
Closed Access | Times Cited: 224
Basic principles in starch multi-scale structuration to mitigate digestibility: A review
Chengdeng Chi, Xiaoxi Li, Shuangxia Huang, et al.
Trends in Food Science & Technology (2021) Vol. 109, pp. 154-168
Open Access | Times Cited: 222
Inhibition of α-amylase activity by cellulose: Kinetic analysis and nutritional implications
Sushil Dhital, Michael J. Gidley, Frederick J. Warren
Carbohydrate Polymers (2015) Vol. 123, pp. 305-312
Closed Access | Times Cited: 214
High‐Amylose Starches to Bridge the “Fiber Gap”: Development, Structure, and Nutritional Functionality
Haiteng Li, Michael J. Gidley, Sushil Dhital
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 2, pp. 362-379
Open Access | Times Cited: 209
Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes
Tomy J. Gutiérrez, Juscelino Tovar
Trends in Food Science & Technology (2021) Vol. 109, pp. 711-724
Closed Access | Times Cited: 208
Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods
Manuel Gómez, Mario M. Martínez
Critical Reviews in Food Science and Nutrition (2017) Vol. 58, Iss. 13, pp. 2119-2135
Open Access | Times Cited: 183
Activities and conformation changes of food enzymes induced by cold plasma: A review
Yongxu Han, Jun‐Hu Cheng, Da‐Wen Sun
Critical Reviews in Food Science and Nutrition (2019) Vol. 59, Iss. 5, pp. 794-811
Closed Access | Times Cited: 157
Flavonoids as potential agents in the management of type 2 diabetes through the modulation of α-amylase and α-glucosidase activity: a review
Carina Proença, Daniela Ribeiro, Marisa Freitas, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 12, pp. 3137-3207
Closed Access | Times Cited: 143
Recent Updates on Phytoconstituent Alpha-Glucosidase Inhibitors: An Approach towards the Treatment of Type Two Diabetes
Hamdy Kashtoh, Kwang‐Hyun Baek
Plants (2022) Vol. 11, Iss. 20, pp. 2722-2722
Open Access | Times Cited: 113
Millet starch: A review
Palak Mahajan, Manab Bandhu Bera, Parmjit S. Panesar, et al.
International Journal of Biological Macromolecules (2021) Vol. 180, pp. 61-79
Closed Access | Times Cited: 111
In-vitro digestibility of rice starch and factors regulating its digestion process: A review
Nafiya Qadir, Idrees Ahmed Wani
Carbohydrate Polymers (2022) Vol. 291, pp. 119600-119600
Closed Access | Times Cited: 74
New Insights into the Latest Advancement in α-Amylase Inhibitors of Plant Origin with Anti-Diabetic Effects
Hamdy Kashtoh, Kwang-Hyun Baek
Plants (2023) Vol. 12, Iss. 16, pp. 2944-2944
Open Access | Times Cited: 59
Inhibition of α-amylase digestion by a Lonicera caerulea berry polyphenol starch complex revealed via multi-spectroscopic and molecular dynamics analyses
Suwen Liu, Fanna Meng, Shuo Guo, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129573-129573
Closed Access | Times Cited: 27
Cellulose and starch-based bioplastics: a review of advances and challenges for sustainability
Md. Tanvir Hossaın, Md. Abdus Shahid, Sinthia Akter, et al.
Polymer-Plastics Technology and Materials (2024) Vol. 63, Iss. 10, pp. 1329-1349
Closed Access | Times Cited: 19
Starch digestibility: past, present, and future
Luís A. Bello‐Pérez, Pamela C. Flores‐Silva, Edith Agama‐Acevedo, et al.
Journal of the Science of Food and Agriculture (2018) Vol. 100, Iss. 14, pp. 5009-5016
Closed Access | Times Cited: 155
Dietary fibre for glycaemia control: Towards a mechanistic understanding
H. Douglas Goff, Nikolay Repin, Hrvoje Fabek, et al.
Bioactive Carbohydrates and Dietary Fibre (2017) Vol. 14, pp. 39-53
Closed Access | Times Cited: 149
The interplay of α-amylase and amyloglucosidase activities on the digestion of starch in in vitro enzymic systems
Frederick J. Warren, Bin Zhang, Gina Waltzer, et al.
Carbohydrate Polymers (2014) Vol. 117, pp. 192-200
Closed Access | Times Cited: 141
Digestion of isolated legume cells in a stomach-duodenum model: three mechanisms limit starch and protein hydrolysis
Rewati Raman Bhattarai, Sushil Dhital, Peng Wu, et al.
Food & Function (2017) Vol. 8, Iss. 7, pp. 2573-2582
Closed Access | Times Cited: 140
The adsorption of α-amylase on barley proteins affects the in vitro digestion of starch in barley flour
Wenwen Yu, Wei Zou, Sushil Dhital, et al.
Food Chemistry (2017) Vol. 241, pp. 493-501
Open Access | Times Cited: 139
Structural Orders of Wheat Starch Do Not Determine the In Vitro Enzymatic Digestibility
Shujun Wang, Shaokang Wang, Lu Liu, et al.
Journal of Agricultural and Food Chemistry (2017) Vol. 65, Iss. 8, pp. 1697-1706
Closed Access | Times Cited: 137
Coffee parchment as a new dietary fiber ingredient: Functional and physiological characterization
Vanesa Benítez, Miguel Rebollo‐Hernanz, Sara Hernanz, et al.
Food Research International (2019) Vol. 122, pp. 105-113
Closed Access | Times Cited: 136
Food Starch Structure Impacts Gut Microbiome Composition
Frederick J. Warren, Naoki Fukuma, Deirdre Mikkelsen, et al.
mSphere (2018) Vol. 3, Iss. 3
Open Access | Times Cited: 130
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