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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:

Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions
Ngô Văn Tài, Sandra Kusumawardani, Kannika Kunyanee, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3384-3384
Open Access | Times Cited: 65

Showing 1-25 of 65 citing articles:

Starch modification through its combination with other molecules: Gums, mucilages, polyphenols and salts
Hadis Rostamabadi, Dagmara Bajer, İlkem Demirkesen, et al.
Carbohydrate Polymers (2023) Vol. 314, pp. 120905-120905
Closed Access | Times Cited: 46
The interaction and physicochemical properties of the starch-polyphenol complex: Polymeric proanthocyanidins and maize starch with different amylose/amylopectin ratios
W. H. Liu, Jiahui Xu, Xixiang Shuai, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126617-126617
Closed Access | Times Cited: 31
Structural, physicochemical, and digestive properties of starch-tannic acid complexes modulated by co-heating temperatures
Youming Zuo, Fan Zhu, Shuo Jiang, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109822-109822
Closed Access | Times Cited: 11
Recent important insight into nutraceuticals potential of pigmented rice cultivars: A promising ingredient for future food
Le Thi Kim Loan, Bui The Vinh, Ngô Văn Tài
Journal of Applied Biology & Biotechnology (2024)
Open Access | Times Cited: 9
Microencapsulation of green tea polyphenols: Utilizing oat oil and starch-based double emulsions for improved delivery
Havva Aktaş, Alicja Napiórkowska, Arkadiusz Szpicer, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133295-133295
Open Access | Times Cited: 8
Current advances in the interaction mechanisms, nutritional role and functional properties of phenolic compound-starch complexes
Hugo José Martins Carvalho, Débora Tamires Vítor Pereira, Milene Teixeira Barcia, et al.
Food Research International (2025) Vol. 202, pp. 115744-115744
Closed Access | Times Cited: 1
Unveiling the suitability of C-starch as functional food: A pairwise interaction of lipids, and polyphenol components (LIPOP)
Ebenezer Asiamah, Monica R. Nemțanu, Mirela Braşoveanu, et al.
Carbohydrate Polymers (2025) Vol. 353, pp. 123279-123279
Closed Access | Times Cited: 1
Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds
Ruibin Wang, Ming Li, Margaret A. Brennan, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 3185-3211
Closed Access | Times Cited: 22
Insights into Recent Updates on Factors and Technologies That Modulate the Glycemic Index of Rice and Its Products
Ngô Văn Tài, Kannika Kunyanee, Naphatrapi Luangsakul
Foods (2023) Vol. 12, Iss. 19, pp. 3659-3659
Open Access | Times Cited: 20
Strawberry tree fruits (Arbutus unedo L.): Bioactive composition, cellular antioxidant activity, and 3D printing of functional foods
Anica Bebek Markovinović, Dora Brdar, Predrag Putnik, et al.
Food Chemistry (2023) Vol. 433, pp. 137287-137287
Closed Access | Times Cited: 19
Embracing nutritional, physical, pasting, textural, sensory and phenolic profile of functional muffins prepared by partial incorporation of lyophilized wheatgrass, fenugreek and basil microgreens juice powder
Arun Kumar, Narpinder Singh
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 7, pp. 4286-4295
Closed Access | Times Cited: 6
A review of green methods used in starch–polyphenol interactions: physicochemical and digestion aspects
Husnain Raza, Hui Xu, Qian Zhou, et al.
Food & Function (2023) Vol. 14, Iss. 18, pp. 8071-8100
Closed Access | Times Cited: 16
Effect of proanthocyanidins from different sources on the digestibility, physicochemical properties and structure of gelatinized maize starch
Mengting Wang, Haiguang Mao, Zhijian Ke, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125935-125935
Closed Access | Times Cited: 15
Improving the swelling capacity of granular cold-water rice starch by ultrasound-assisted alcoholic-alkaline treatment
Kannika Kunyanee, Kanyarak Phadtaisong, Jutarat Na Chiangmai, et al.
Ultrasonics Sonochemistry (2023) Vol. 98, pp. 106506-106506
Open Access | Times Cited: 14
Insight into the nutritional, physicochemical, functional, antioxidative properties and in vitro gastrointestinal digestibility of selected Thai rice: Comparative and multivariate studies
Ngô Văn Tài, Kannika Kunyanee, Naphatrapi Luangsakul
Current Research in Food Science (2024) Vol. 8, pp. 100735-100735
Open Access | Times Cited: 5
FOOD PROCESSING WASTE IN VIETNAM: UTILIZATION AND PROSPECTS IN FOOD INDUSTRY FOR SUSTAINABILITY DEVELOPMENT
Ngô Văn Tài, Võ Quang Minh, Nguyễn Minh Thủy
Journal of Microbiology Biotechnology and Food Sciences (2023), pp. e9926-e9926
Open Access | Times Cited: 12
Harnessing date fruit pomace: Extraction of high fibre dietary ingredient and its impact on high fibre wheat flour dough
Alaa Almoumen, Huda Mohamed, Mutamed Ayyash, et al.
NFS Journal (2024) Vol. 35, pp. 100178-100178
Open Access | Times Cited: 4
Valorization of German Chamomile Agri-Waste as a Source of High-Value Products: Characterization of Nutrients and Phytochemicals Towards Functional Food Development
Vijaylata Pathania, Birinchi Bora, Raman Kumar, et al.
Waste and Biomass Valorization (2024)
Closed Access | Times Cited: 4
Different effects of polyphenols on hydration, pasting and rheological properties of rice starch under extrusion condition: From the alterations in starch structure
Jinjie Huo, Lishuang Wang, Jinming Ma, et al.
Food Chemistry (2024) Vol. 465, pp. 142002-142002
Closed Access | Times Cited: 4
Polyphenols: From Classification to Therapeutic Potential and Bioavailability
Daria Ciupei, Alexandru Colișar, Loredana Leopold, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4131-4131
Open Access | Times Cited: 4
Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Oryza sativa L.) flour
Ngô Văn Tài, Naphatrapi Luangsakul
Food Chemistry X (2025) Vol. 25, pp. 102208-102208
Open Access
Rice with a Healthier Glycaemic Profile: Unveiling the Molecular Mechanisms and Breeding Strategies for the Future
Shafia Zaffer, V. L. N. Reddy, Asif B. Shikari, et al.
Plant Physiology and Biochemistry (2025) Vol. 221, pp. 109543-109543
Closed Access
Nutritional Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Quality of Matricaria chamomilla-Enriched Wheat Bread
Khawla Kerbab, Ibtissem Sanah, Fairouze Djeghim, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 838-838
Open Access
Interplay of germination time, nutritional content, bioactive constituents, antioxidant activity, and in-vitro digestibility in kodo, little, and barnyard millets
Priyanka Prasad, Jatindra K. Sahu
Food and Humanity (2025) Vol. 4, pp. 100545-100545
Closed Access
Structural interactions and mechanisms of amylose and amylopectin binding with cyanidin-3-O-glucoside
Yixiao Shen, Yuan Qi, Lingyu Li, et al.
International Journal of Biological Macromolecules (2025) Vol. 306, pp. 141766-141766
Closed Access
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