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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:

Biological Implications of Lipid Oxidation Products
Samantha Araújo Vieira, Guodong Zhang, Eric A. Decker
Journal of the American Oil Chemists Society (2017) Vol. 94, Iss. 3, pp. 339-351
Closed Access | Times Cited: 226

Showing 26-50 of 226 citing articles:

Regulation of microbial metabolism on the formation of characteristic flavor and quality formation in the traditional fish sauce during fermentation: a review
Jia‐Run Han, Tao Kong, Qi Wang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 25, pp. 7564-7583
Closed Access | Times Cited: 36
Highly Valuable Fish Oil: Formation Process, Enrichment, Subsequent Utilization, and Storage of Eicosapentaenoic Acid Ethyl Esters
Mengyuan Yi, Yue You, Yiren Zhang, et al.
Molecules (2023) Vol. 28, Iss. 2, pp. 672-672
Open Access | Times Cited: 16
Unravelling the potential of insects for medicinal purposes – A comprehensive review
Shahida Anusha Siddiqui, Chujun Li, Owusu Fordjour Aidoo, et al.
Heliyon (2023) Vol. 9, Iss. 5, pp. e15938-e15938
Open Access | Times Cited: 15
Improving the storage and oxidative stability of essential fatty acids by different encapsulation methods; a review
Mohammad Nejatian, Amir Pouya Ghandehari Yazdi, Reza Fattahi, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129548-129548
Closed Access | Times Cited: 6
Walnuts ameliorated hepatic inflammation and toxicity induced by thermally oxidised high-fat diet in mice
Gauhar Ali, Alam Zeb
Journal of Functional Foods (2024) Vol. 114, pp. 106080-106080
Open Access | Times Cited: 6
Enrichment of milk antioxidant activity by dietary supplementation of red clover isoflavone in cows and its improvement on mice intestinal health
Xiaoyin Zhang, Zhanbo Xiong, Shiqi Zhang, et al.
Food Chemistry (2024) Vol. 446, pp. 138764-138764
Closed Access | Times Cited: 5
Quality and stability of frying oils and fried foods in ultrasound and microwave–assisted frying processes and hybrid technologies
Aysun Yurdunuseven Yıldız, Noemí Echegaray, Sebahat Öztekin, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Open Access | Times Cited: 5
Comprehensive quantitative profiling of vegetable oil oxidation products by NMR-based oxylipidomics
Vincent J.P. Boerkamp, Marie Hennebelle, Jean‐Paul Vincken, et al.
Food Research International (2025) Vol. 202, pp. 115612-115612
Closed Access
High protein sunflower‐based edible coating to preserve roasted sunflower seeds
María Cecilia Valentinuzzi, Ornella Francina Camiletti, Nelson R. Grosso
Journal of the American Oil Chemists Society (2025)
Closed Access
Enzymatically Formed Fatty Acid Hydroperoxides Determined Through GC‐MS Analysis of Enantiomeric Excess of Hydroxy Fatty Acids After Reduction and Ibuprofen Derivatization
Lisa Hotz, A. Zartmann, Isabelle Noack, et al.
European Journal of Lipid Science and Technology (2025)
Open Access
Quantitative lipidomic analysis of modified liquid egg: Effects of combined high-pressure homogenization and heat treatment
Gan Hu, Jing Pu, Wenlong Xu, et al.
Poultry Science (2025) Vol. 104, Iss. 3, pp. 104836-104836
Open Access
Safety of oil from Schizochytrium limacinum (strain ATCC‐20889) for use in infant and follow‐on formula as a novel food pursuant to Regulation (EU) 2015/2283
Dominique Turck, Torsten Bohn, Montaña Cámara, et al.
EFSA Journal (2025) Vol. 23, Iss. 1
Open Access
Comparative Analysis of Pretreatment Methods for Processing Bulk Flax and Hemp Oilseeds Under Uniaxial Compression
Abraham Kabutey, Sonia Habtamu Kibret, Asmerom Woldemichael Kiros, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 629-629
Open Access
Physicochemical analysis of beef tallow and its liquid fraction, comparing frying performance with high oleic acid rapeseed oil and Rice bran oil
Fenfen Lei, Meiyu Zheng, Tianyu Zhang, et al.
Food Chemistry (2025) Vol. 476, pp. 143515-143515
Closed Access
Oxidative and hydrolytic deteriorations of lipids and several alternative pathways for their protections: An overview
Mohammad Reza Kasaai
Food Nutrition Chemistry (2025) Vol. 3, Iss. 1, pp. 238-238
Closed Access
Enhancement of antioxidant, carbonyl scavenging and anti-glycation activities of polysaccharide-based hydrocolloids by covalent grafting with gallic acid
Mianzhang Zhang, Hongliang Li, Fu Liu, et al.
International Journal of Biological Macromolecules (2025) Vol. 307, pp. 141855-141855
Closed Access
Protein and lipid oxidations in jerky chicken and consequences on sensory quality
Fábio Anderson Pereira da Silva, Mario Estévez, Valquíria Cardoso da Silva Ferreira, et al.
LWT (2018) Vol. 97, pp. 341-348
Open Access | Times Cited: 57
Antioxidant activity of milk and polyphenol-rich beverages during simulated gastrointestinal digestion of linseed oil emulsions
Sophie Lamothe, Cassandra Guérette, Frédéric Dion, et al.
Food Research International (2019) Vol. 122, pp. 149-156
Closed Access | Times Cited: 53
Oxidative stability and physical properties of mayonnaise fortified with zein electrosprayed capsules loaded with fish oil
Gabriela A. Miguel, Charlotte Jacobsen, Cristina Prieto, et al.
Journal of Food Engineering (2019) Vol. 263, pp. 348-358
Open Access | Times Cited: 52
Evaluation of the composition and oxidative status of omega-3 fatty acid supplements on the Finnish market using NMR and SPME-GC–MS in comparison with conventional methods
Annelie Damerau, Eija Ahonen, Maaria Kortesniemi, et al.
Food Chemistry (2020) Vol. 330, pp. 127194-127194
Open Access | Times Cited: 44
Phenolic compounds and multivariate analysis of antiradical properties of red fruits
Anna Gramza‐Michałowska, Marzena Bueschke, Bartosz Kulczyński, et al.
Journal of Food Measurement & Characterization (2019) Vol. 13, Iss. 3, pp. 1739-1747
Open Access | Times Cited: 43
Use of alginate edible coating and basil (Ocimum spp) extracts on beef characteristics during storage
Simoni Alexandre, Ana Carolina Pelaes Vital, Camila Mottin, et al.
Journal of Food Science and Technology (2020) Vol. 58, Iss. 10, pp. 3835-3843
Open Access | Times Cited: 39
Essential Oils from Herbs and Spices as Natural Antioxidants: Diversity of Promising Food Applications in the past Decade
Gabriel Abraham Cardoso‐Ugarte, María Elena Sosa‐Morales
Food Reviews International (2021) Vol. 38, Iss. sup1, pp. 403-433
Closed Access | Times Cited: 34
Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract
Surakshi Rajapaksha, Naoto Shimizu
Molecules (2021) Vol. 26, Iss. 13, pp. 3898-3898
Open Access | Times Cited: 34
Bioactive Lipids and Their Derivatives in Biomedical Applications
Jin-Won Park, Jaehyun Choi, Dae‐Duk Kim, et al.
Biomolecules & Therapeutics (2021) Vol. 29, Iss. 5, pp. 465-482
Open Access | Times Cited: 34

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