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:
Improving the physicochemical properties of partially enhanced soluble dietary fiber through innovative techniques: A coherent review
Huma Bader Ul Ain, Farhan Saeed, Aftab Ahmed, et al.
Journal of Food Processing and Preservation (2019) Vol. 43, Iss. 4, pp. e13917-e13917
Open Access | Times Cited: 76
Huma Bader Ul Ain, Farhan Saeed, Aftab Ahmed, et al.
Journal of Food Processing and Preservation (2019) Vol. 43, Iss. 4, pp. e13917-e13917
Open Access | Times Cited: 76
Showing 1-25 of 76 citing articles:
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
Xiaoning Li, Liping Wang, Bin Tan, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 132214-132214
Closed Access | Times Cited: 19
Ultrasonic degradation effects on the physicochemical, rheological and antioxidant properties of polysaccharide from Sargassum pallidum
Dan Yuan, Chao Li, Qiang Huang, et al.
Carbohydrate Polymers (2020) Vol. 239, pp. 116230-116230
Closed Access | Times Cited: 113
Dan Yuan, Chao Li, Qiang Huang, et al.
Carbohydrate Polymers (2020) Vol. 239, pp. 116230-116230
Closed Access | Times Cited: 113
Wheat straw: A natural remedy against different maladies
Tabussam Tufail, Farhan Saeed, Muhammad Afzaal, et al.
Food Science & Nutrition (2021) Vol. 9, Iss. 4, pp. 2335-2344
Open Access | Times Cited: 77
Tabussam Tufail, Farhan Saeed, Muhammad Afzaal, et al.
Food Science & Nutrition (2021) Vol. 9, Iss. 4, pp. 2335-2344
Open Access | Times Cited: 77
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
Yinxia Li, Li Niu, Qianqian Guo, et al.
LWT (2021) Vol. 154, pp. 112609-112609
Open Access | Times Cited: 74
Laccases in food processing: Current status, bottlenecks and perspectives
Emanueli Backes, Camila Gabriel Kato, Rúbia Carvalho Gomes Corrêa, et al.
Trends in Food Science & Technology (2021) Vol. 115, pp. 445-460
Open Access | Times Cited: 59
Emanueli Backes, Camila Gabriel Kato, Rúbia Carvalho Gomes Corrêa, et al.
Trends in Food Science & Technology (2021) Vol. 115, pp. 445-460
Open Access | Times Cited: 59
Physicochemical characteristics and biological activities of soluble dietary fibers isolated from the leaves of different quinoa cultivars
Yichen Hu, Ju-Li Hu, Jie Li, et al.
Food Research International (2022) Vol. 163, pp. 112166-112166
Closed Access | Times Cited: 59
Yichen Hu, Ju-Li Hu, Jie Li, et al.
Food Research International (2022) Vol. 163, pp. 112166-112166
Closed Access | Times Cited: 59
Comparison on structure, properties and functions of pomegranate peel soluble dietary fiber extracted by different methods
Min Xiong, Mei Feng, Yanli Chen, et al.
Food Chemistry X (2023) Vol. 19, pp. 100827-100827
Open Access | Times Cited: 24
Min Xiong, Mei Feng, Yanli Chen, et al.
Food Chemistry X (2023) Vol. 19, pp. 100827-100827
Open Access | Times Cited: 24
Mechanisms of Interactions between Bile Acids and Plant Compounds—A Review
Susanne Naumann, Dirk Haller, Peter Eisner, et al.
International Journal of Molecular Sciences (2020) Vol. 21, Iss. 18, pp. 6495-6495
Open Access | Times Cited: 57
Susanne Naumann, Dirk Haller, Peter Eisner, et al.
International Journal of Molecular Sciences (2020) Vol. 21, Iss. 18, pp. 6495-6495
Open Access | Times Cited: 57
Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley)
Qingyue Hong, Guangjing Chen, Zhirong Wang, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 1, pp. 119-129
Open Access | Times Cited: 37
Qingyue Hong, Guangjing Chen, Zhirong Wang, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 1, pp. 119-129
Open Access | Times Cited: 37
Comparison the Structural, Physicochemical, and Prebiotic Properties of Litchi Pomace Dietary Fibers before and after Modification
Yina Li, Yuanshan Yu, Jijun Wu, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 248-248
Open Access | Times Cited: 34
Yina Li, Yuanshan Yu, Jijun Wu, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 248-248
Open Access | Times Cited: 34
Extrusion as a tool to enhance the nutritional and bioactive potential of cereal and legume by-products
Xiadani Orozco-Angelino, Johanan Espinosa‐Ramírez, Sergio O. Serna‐Saldívar
Food Research International (2023) Vol. 169, pp. 112889-112889
Closed Access | Times Cited: 21
Xiadani Orozco-Angelino, Johanan Espinosa‐Ramírez, Sergio O. Serna‐Saldívar
Food Research International (2023) Vol. 169, pp. 112889-112889
Closed Access | Times Cited: 21
Dietary fiber modification: structure, physicochemical properties, bioactivities, and application—a review
Wei Tang, Xinyi Lin, Noman Walayat, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 22, pp. 7895-7915
Closed Access | Times Cited: 19
Wei Tang, Xinyi Lin, Noman Walayat, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 22, pp. 7895-7915
Closed Access | Times Cited: 19
High-pressure homogenization treatment of red seaweed Bangia fusco-purpurea affects the physicochemical, functional properties and enhances in vitro anti-glycation activity of its dietary fibers
Qingzhi Huang, Tao Hong, Mingjing Zheng, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 86, pp. 103369-103369
Closed Access | Times Cited: 18
Qingzhi Huang, Tao Hong, Mingjing Zheng, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 86, pp. 103369-103369
Closed Access | Times Cited: 18
Plant-Based Meat Proteins: Processing, Nutrition Composition, and Future Prospects
Jialing Yu, Liyuan Wang, Zhaowei Zhang
Foods (2023) Vol. 12, Iss. 22, pp. 4180-4180
Open Access | Times Cited: 18
Jialing Yu, Liyuan Wang, Zhaowei Zhang
Foods (2023) Vol. 12, Iss. 22, pp. 4180-4180
Open Access | Times Cited: 18
Effect of ultrasound and fibre enrichment on aroma profile and texture characteristics of pea protein-based yoghurt alternatives
Julia Matysek, Anne Kathrin Baier, Ann-Marie Kalla-Bertholdt, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 93, pp. 103610-103610
Open Access | Times Cited: 7
Julia Matysek, Anne Kathrin Baier, Ann-Marie Kalla-Bertholdt, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 93, pp. 103610-103610
Open Access | Times Cited: 7
Effects of extrusion processing on the physiochemical and functional properties of lupin kernel fibre
Susanne Naumann, Ute Schweiggert‐Weisz, Anna Martin, et al.
Food Hydrocolloids (2020) Vol. 111, pp. 106222-106222
Closed Access | Times Cited: 44
Susanne Naumann, Ute Schweiggert‐Weisz, Anna Martin, et al.
Food Hydrocolloids (2020) Vol. 111, pp. 106222-106222
Closed Access | Times Cited: 44
Dietary fiber from fruit waste as a potential source of metabolites in maintenance of gut milieu during ulcerative colitis: A comprehensive review
Shriya Bhatt, Mahesh Gupta
Food Research International (2022) Vol. 164, pp. 112329-112329
Closed Access | Times Cited: 26
Shriya Bhatt, Mahesh Gupta
Food Research International (2022) Vol. 164, pp. 112329-112329
Closed Access | Times Cited: 26
A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry
Ahasanul Karim, Zarifeh Raji, Youssef Habibi, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 32, pp. 11722-11756
Closed Access | Times Cited: 16
Ahasanul Karim, Zarifeh Raji, Youssef Habibi, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 32, pp. 11722-11756
Closed Access | Times Cited: 16
Assessing high-temperature and pressure extraction of bioactive water-soluble polysaccharides from passion fruit mesocarp
Lucas de Freitas Pedrosa, Dimitrios Kouzounis, Henk A. Schols, et al.
Carbohydrate Polymers (2024) Vol. 335, pp. 122010-122010
Open Access | Times Cited: 6
Lucas de Freitas Pedrosa, Dimitrios Kouzounis, Henk A. Schols, et al.
Carbohydrate Polymers (2024) Vol. 335, pp. 122010-122010
Open Access | Times Cited: 6
Influence of Three Modification Methods on the Structure, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Rosa roxburghii Tratt Pomace
Yumeng Huang, Chao Li, Siyuan Zheng, et al.
Molecules (2024) Vol. 29, Iss. 9, pp. 2111-2111
Open Access | Times Cited: 5
Yumeng Huang, Chao Li, Siyuan Zheng, et al.
Molecules (2024) Vol. 29, Iss. 9, pp. 2111-2111
Open Access | Times Cited: 5
Influence of high hydrostatic pressure treatment on the soluble dietary fiber content and physicochemical characteristics of edamame
Wen-Ching Jao, Sz‐Jie Wu
LWT (2024) Vol. 202, pp. 116294-116294
Open Access | Times Cited: 5
Wen-Ching Jao, Sz‐Jie Wu
LWT (2024) Vol. 202, pp. 116294-116294
Open Access | Times Cited: 5
Prebiotic Potential of Cereal Components
Reihane Abdi, Iris J. Joye
Foods (2021) Vol. 10, Iss. 10, pp. 2338-2338
Open Access | Times Cited: 32
Reihane Abdi, Iris J. Joye
Foods (2021) Vol. 10, Iss. 10, pp. 2338-2338
Open Access | Times Cited: 32
Innovation and Winemaking By-Product Valorization: An Ohmic Heating Approach
Marta Coelho, Soudabeh Ghalamara, Ricardo N. Pereira, et al.
Processes (2023) Vol. 11, Iss. 2, pp. 495-495
Open Access | Times Cited: 13
Marta Coelho, Soudabeh Ghalamara, Ricardo N. Pereira, et al.
Processes (2023) Vol. 11, Iss. 2, pp. 495-495
Open Access | Times Cited: 13
Changes in the cocoa shell dietary fiber and phenolic compounds after extrusion determine its functional and physiological properties
Vanesa Benítez, Miguel Rebollo‐Hernanz, Cheyenne Braojos, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100516-100516
Open Access | Times Cited: 13
Vanesa Benítez, Miguel Rebollo‐Hernanz, Cheyenne Braojos, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100516-100516
Open Access | Times Cited: 13
Physical properties and functional characteristics of broccoli-soluble dietary fiber
Yan Shang, Wenbin Zhang, Yali Dang, et al.
Food Bioscience (2023) Vol. 56, pp. 103272-103272
Closed Access | Times Cited: 13
Yan Shang, Wenbin Zhang, Yali Dang, et al.
Food Bioscience (2023) Vol. 56, pp. 103272-103272
Closed Access | Times Cited: 13
