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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:

Impact of Fermented Wheat Bran Dietary Fiber Addition on Dough Rheological Properties and Noodle Quality
Ling Fan, Li Li, Anmin Xu, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 14

Showing 14 citing articles:

Effect of heat treatment on conformation and aggregation properties of wheat bran dietary fiber-gluten protein
Qingdan Bao, Jingyao Yan, Sen Ma
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127164-127164
Closed Access | Times Cited: 33
Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review
Mengyuan Li, Li Li, Binghua Sun, et al.
International Journal of Biological Macromolecules (2023) Vol. 255, pp. 128199-128199
Closed Access | Times Cited: 27
Fermentation biotechnology applied to wheat bran for the degradation of cell wall fiber and its potential health benefits: A review
Ling Fan, Sen Ma, Li Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133529-133529
Closed Access | Times Cited: 12
Impact of wheat bran dietary fiber on gluten aggregation behavior in dough during noodle processing
Ling Fan, Hui-Ping Wang, Mengyuan Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128765-128765
Closed Access | Times Cited: 21
Cereal dietary fiber regulates the quality of whole grain products: Interaction between composition, modification and processing adaptability
Wen Li, Rui Xu, Shaoshuang Qin, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133223-133223
Closed Access | Times Cited: 4
Effects of the interaction of different particle size wheat bran dietary fiber with gluten protein and starch on dough structure and properties
Mengyuan Li, Xueling Zheng, Binghua Sun, et al.
International Journal of Biological Macromolecules (2025), pp. 142045-142045
Closed Access
Modifications and functional applications of cereal non-starch polysaccharides: Structure-property relationships and industrial potentials in food systems
Ruge Cao, Yi Gao, Chaomin Li, et al.
Food Chemistry (2025), pp. 143976-143976
Closed Access
Dietary Fiber Supplementation in Animal Products: Recent Developments, Commercial Applications and Sustainability Impact
Kartika Dewi, Mohsen Gavahian, Yuthana Phimolsiripol
Food Bioscience (2025), pp. 106668-106668
Closed Access
Effects of insoluble dietary fiber from mung bean skin on dough and gluten protein properties
Xiao Ma, Lei Luo, Xiangxiang He, et al.
International Journal of Food Engineering (2024) Vol. 20, Iss. 6, pp. 475-481
Closed Access | Times Cited: 1
Effect of cellulase‐treated wheat bran on physicochemical and sensorial properties of fibre‐rich pasta
Mehrdad Mohammadi, Alaleh Zoghi, Mohammad Hossein Azizi
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 219-227
Closed Access | Times Cited: 3
Enhancing the quality of highland barley noodles by Lactobacillus plantarum pre-fermentation: Insights into its underlying mechanism
Yuheng Wang, Yi-Peng Bai, Xiao‐Na Guo, et al.
Journal of Cereal Science (2024), pp. 103954-103954
Closed Access
Effect of Solid-State Fermentation of Hericium erinaceus on the Structure and Physicochemical Properties of Soluble Dietary Fiber from Corn Husk
He Ban, Qiannan Liu, Lin Xiu, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2895-2895
Open Access
Enzymatic hydrolysis pretreatment combined with glycosylation for soybean protein isolate applying in dual-protein yogurt
Mengya Sun, Zhenhai Yu, Shuo Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101837-101837
Open Access
Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran
Yongzhu Zhang, Mingxin Liu, Fenghua Wu, et al.
Journal of Cereal Science (2024), pp. 104055-104055
Closed Access
Ganoderma lucidum driven fermentation of Rosa roxburghii pomace: Effects on noodle physicochemical properties, digestion, and gut microbiota
Mingzhu Liu, Kai Yan, Shan Yu, et al.
Food Chemistry X (2024) Vol. 24, pp. 102014-102014
Open Access
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