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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:

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

Showing 1-25 of 347 citing articles:

Design principles of food gels
Yiping Cao, Raffaele Mezzenga
Nature Food (2020) Vol. 1, Iss. 2, pp. 106-118
Closed Access | Times Cited: 383
Encapsulation, protection, and delivery of bioactive proteins and peptides using nanoparticle and microparticle systems: A review
David Julian McClements
Advances in Colloid and Interface Science (2018) Vol. 253, pp. 1-22
Open Access | Times Cited: 367
Advances in nanoparticle and microparticle delivery systems for increasing the dispersibility, stability, and bioactivity of phytochemicals
David Julian McClements
Biotechnology Advances (2018) Vol. 38, pp. 107287-107287
Open Access | Times Cited: 254
A review on the food digestion in the digestive tract and the used in vitro models
İlkay Şensoy
Current Research in Food Science (2021) Vol. 4, pp. 308-319
Open Access | Times Cited: 235
“Dietary fibre”: moving beyond the “soluble/insoluble” classification for monogastric nutrition, with an emphasis on humans and pigs
Barbara A. Williams, Deirdre Mikkelsen, Bernadine M. Flanagan, et al.
Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology (2019) Vol. 10, Iss. 1
Open Access | Times Cited: 158
Phytochemical delivery through nanocarriers: a review
Razi Ahmad, Sukriti Srivastava, Shubhrima Ghosh, et al.
Colloids and Surfaces B Biointerfaces (2020) Vol. 197, pp. 111389-111389
Closed Access | Times Cited: 144
Chickpea protein ingredients: A review of composition, functionality, and applications
Nadia Grasso, Nicola L. Lynch, Elke K. Arendt, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 21, Iss. 1, pp. 435-452
Closed Access | Times Cited: 144
Dietary fibers as beneficial microbiota modulators: A proposed classification by prebiotic categories
Esther Santana Vaz Rezende, Glaucia Carielo Lima, Maria Margareth Veloso Naves
Nutrition (2021) Vol. 89, pp. 111217-111217
Closed Access | Times Cited: 130
The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview
Wanzi Yao, Yufeng Gong, Chunsheng Li, et al.
Food Chemistry X (2022) Vol. 13, pp. 100252-100252
Open Access | Times Cited: 76
Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review
Abdullah, Lang Liu, Hafiz Umer Javed, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 73
Ultraprocessed Foods and Obesity Risk: A Critical Review of Reported Mechanisms
Vinicius M. Valicente, Ching-Hsuan Peng, Kathryn N. Pacheco, et al.
Advances in Nutrition (2023) Vol. 14, Iss. 4, pp. 718-738
Open Access | Times Cited: 64
Effects of dietary fibre on metabolic health and obesity
Edward C. Deehan, Valentin Mocanu, Karen Madsen
Nature Reviews Gastroenterology & Hepatology (2024) Vol. 21, Iss. 5, pp. 301-318
Closed Access | Times Cited: 27
Dietary factors and their influence on immunotherapy strategies in oncology: a comprehensive review
Aleksandra Golonko, Tomasz Pienkowski, Renata Świsłocka, et al.
Cell Death and Disease (2024) Vol. 15, Iss. 4
Open Access | Times Cited: 19
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
Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility
Claire Holland, Peter Ryden, Cathrina H. Edwards, et al.
Foods (2020) Vol. 9, Iss. 2, pp. 201-201
Open Access | Times Cited: 135
Functional categorisation of dietary fibre in foods: Beyond ‘soluble’ vs ‘insoluble’
Michael J. Gidley, Gleb E. Yakubov
Trends in Food Science & Technology (2018) Vol. 86, pp. 563-568
Open Access | Times Cited: 120
Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review
Jianing Liu, Jinfeng Bi, David Julian McClements, et al.
Carbohydrate Polymers (2020) Vol. 250, pp. 116890-116890
Closed Access | Times Cited: 115
Recent Advances in Encapsulation, Protection, and Oral Delivery of Bioactive Proteins and Peptides using Colloidal Systems
Sarah L. Perry, David Julian McClements
Molecules (2020) Vol. 25, Iss. 5, pp. 1161-1161
Open Access | Times Cited: 111
The Role of Fiber in Energy Balance
Astrid Kolderup Hervik, B. Svihus
Journal of Nutrition and Metabolism (2019) Vol. 2019, pp. 1-11
Open Access | Times Cited: 101
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: 99
Effects of pectin on lipid digestion and possible implications for carotenoid bioavailability during pre-absorptive stages: A review
Braulio Cervantes‐Paz, José de Jesús Ornelas‐Paz, Saúl Ruíz‐Cruz, et al.
Food Research International (2017) Vol. 99, pp. 917-927
Closed Access | Times Cited: 96
Physico‐chemical and functional properties of legume protein, starch, and dietary fiber—A review
Semin Özge Keskin, Tahira Mohsin Ali, Jasim Ahmed, et al.
Legume Science (2021) Vol. 4, Iss. 1
Open Access | Times Cited: 96
Beneficial Effects of Soybean-Derived Bioactive Peptides
Il-Sup Kim, Woong‐Suk Yang, Cheorl‐Ho Kim
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 16, pp. 8570-8570
Open Access | Times Cited: 94
New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers
Camila Vespúcio Bis-Souza, Francisco J. Barba, José M. Lorenzo, et al.
Food Reviews International (2019) Vol. 35, Iss. 5, pp. 467-484
Closed Access | Times Cited: 93
Effects of Dietary Fiber on Nutrients Utilization and Gut Health of Poultry: A Review of Challenges and Opportunities
Amit Kumar Singh, Woo Kyun Kim
Animals (2021) Vol. 11, Iss. 1, pp. 181-181
Open Access | Times Cited: 89
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