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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:

Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods
Konrad Kłosok, Renata Welc, Emilia Fornal, et al.
Molecules (2021) Vol. 26, Iss. 2, pp. 508-508
Open Access | Times Cited: 57

Showing 1-25 of 57 citing articles:

Cryoprotective effect of curdlan on frozen wheat gluten: With respect to physicochemical properties and molecular structure
Beibei Zhao, Ting Liu, Liuyu Hou, et al.
LWT (2024) Vol. 192, pp. 115715-115715
Open Access | Times Cited: 9
3D-Printable Sustainable Bioplastics from Gluten and Keratin
Jumana Rashid Mohammed Haroub Alshehhi, Nisal Wanasingha, Rajkamal Balu, et al.
Gels (2024) Vol. 10, Iss. 2, pp. 136-136
Open Access | Times Cited: 9
Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena
Kali Kotsiou, Dimitrios-Diogenis Sacharidis, Anthia Matsakidou, et al.
Food Hydrocolloids (2021) Vol. 124, pp. 107322-107322
Closed Access | Times Cited: 52
Enhancing traceability of wheat quality through the supply chain
Mohammad Nadimi, Eric Hawley, Jing Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 2495-2522
Open Access | Times Cited: 19
Isolation and characterization of four protein components of gluten by conventional methods
Zhixiang He, Huaiwen Wang, Xijun Lian
Journal of Food Composition and Analysis (2024) Vol. 131, pp. 106271-106271
Closed Access | Times Cited: 6
Role of hydrogen bonding in wheat gluten protein systems plasticized with glycerol and water
Hüsamettin Deniz Özeren, Xin-Feng Wei, Fritjof Nilsson, et al.
Polymer (2021) Vol. 232, pp. 124149-124149
Open Access | Times Cited: 36
Maintaining the Balance of Intestinal Flora through the Diet: Effective Prevention of Illness
Li Zhang, Zhenying Zhang, Lei Xu, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2312-2312
Open Access | Times Cited: 33
The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour
Bao Xing, Zhuo Zhang, Manli Zhu, et al.
Food Chemistry (2022) Vol. 399, pp. 133976-133976
Closed Access | Times Cited: 24
Mitigating amphotericin B cytotoxicity through gliadin-casein nanoparticles: Insights into synthesis, optimization, characterization, in vitro release and cytotoxicity evaluation
Rossana Gabriela Vásquez Marcano, Najeh Maissar Khalil, Maria Lurdes Felsner, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129471-129471
Closed Access | Times Cited: 5
Glutenin-chitosan 3D porous scaffolds with tunable stiffness and systematized microstructure for cultured meat model
Xiaomei Wu, Wen-min Han, Li-yan Hou, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131438-131438
Closed Access | Times Cited: 5
A Chemometric Approach to Assess the Rheological Properties of Durum Wheat Dough by Indirect FTIR Measurements
Fabio Fanari, Gianluca Carboni, Francesco Desogus, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 5, pp. 1040-1054
Open Access | Times Cited: 22
Insight in changes in starch and proteins molecular structure of non-wheat cereal flours influenced by roasting and extrusion treatments
Aleksandra Torbica, Ilinka Pećinar, Steva Lević, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108591-108591
Closed Access | Times Cited: 12
One-step biogenic synthesis of bismuth/reduced graphene oxide nanocomposites using lemon juice and their applications as recyclable nanocatalyst for the reduction of 4-nitrophenol
Md. Mahiuddin, Bungo Ochiai
Materials Today Sustainability (2023) Vol. 22, pp. 100383-100383
Closed Access | Times Cited: 11
Impact of acetic acid, lactic acid, and succinic acid on protein secondary structure and water-binding capacity of bread dough in the context of sourdough-type breadmaking
Celine Verdonck, Yamina De Bondt, Iris J. Joye, et al.
Food Hydrocolloids (2025), pp. 111252-111252
Closed Access
Structural modification of lactoferrin by epigallocatechin gallate: Elucidation of structure and exploration of their potential in promoting osteoblast proliferation
Zhen Zhai, Xiaomin Lian, Fengjiao Fan, et al.
Food & Function (2025)
Closed Access
Assessing the impact of food-derived bioactives on digestive proteases by in vitro and in silico approaches
Sara Margherita Borgonovi, Florinda Perugino, Luca Dellafiora, et al.
Food & Function (2025)
Open Access
Rheological properties of gluten‐free chicken nugget batters and sensory characteristics of coated nuggets
Emily M. Little, Sawyer Wyatt Smith, Louis Chatham, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
Effects of Co-Fermentation with Lactic Acid Bacteria and Yeast on Gliadin Degradation in Whole-Wheat Sourdough
Daiva Žadeikė, Kamile Cipkute, Dalia Čižeikienė
Fermentation (2025) Vol. 11, Iss. 5, pp. 238-238
Open Access
Gliadins as a potential carrier of health-promoting phenolic acids: fluorescence study of gliadin – phenolic acids complexation
Renata Welc, Konrad Kłosok, Agnieszka Nawrocka
International Agrophysics (2025) Vol. 39, Iss. 3, pp. 245-253
Open Access
Air pollution in the places of Betula pendula growth and development changes the physicochemical properties and the main allergen content of its pollen
Iwona Stawoska, Dorota Myszkowska, Jakub Oliwa, et al.
PLoS ONE (2023) Vol. 18, Iss. 1, pp. e0279826-e0279826
Open Access | Times Cited: 10
Physicochemical Characteristics and Microstructure of Ancient and Common Wheat Grains Cultivated in Romania
Camelia Maria Golea, Silviu-Gabriel Stroe, Anca-Mihaela Gâtlan, et al.
Plants (2023) Vol. 12, Iss. 11, pp. 2138-2138
Open Access | Times Cited: 10
Interactions of gliadins with flavonoids and their glycosides studied with application of FT-Raman spectroscopy
Magdalena Krekora, Agnieszka Nawrocka
Journal of Cereal Science (2024) Vol. 117, pp. 103915-103915
Closed Access | Times Cited: 3
Prolamin-pectin complexes: Structural properties, interaction mechanisms and food applications
Wei‐Jen Tang, Long Wen, Jianfei He, et al.
International Journal of Biological Macromolecules (2024) Vol. 289, pp. 138675-138675
Closed Access | Times Cited: 3
Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling
Qiuyu Wang, Haifeng Zhang, Wenzheng Zhu, et al.
International Journal of Food Properties (2022) Vol. 25, Iss. 1, pp. 748-763
Open Access | Times Cited: 15
FT-Raman Spectroscopy as a Tool to Study the Secondary Structures of Wheat Gliadin Proteins
Iwona Stawoska, Aleksandra Wesełucha‐Birczyńska, Andrzej Skoczowski, et al.
Molecules (2021) Vol. 26, Iss. 17, pp. 5388-5388
Open Access | Times Cited: 19
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