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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:

Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives
Thiécla Katiane Osvaldt Rosales, João Paulo Fabi
Colloids and Surfaces B Biointerfaces (2022) Vol. 218, pp. 112707-112707
Closed Access | Times Cited: 44

Showing 26-50 of 44 citing articles:

Protective effect of spore oil-functionalized nano-selenium system on cisplatin-induced nephrotoxicity by regulating oxidative stress-mediated pathways and activating immune response
Chaofan Liu, Sajin Zhou, Haoqiang Lai, et al.
Journal of Nanobiotechnology (2023) Vol. 21, Iss. 1
Open Access | Times Cited: 6
Exploring strategies to enhance anthocyanin bioavailability and bioaccessibility in food: A literature review
Amanda Laís Alves Almeida Nascimento, Larissa Lorrane Rodrigues Borges, Janaina Gonçalves Fernandes, et al.
Food Bioscience (2023) Vol. 56, pp. 103388-103388
Closed Access | Times Cited: 5
Evaluation of mixtures of maltodextrin and gum Arabic for the encapsulation of Andean blueberry (Vaccinium meridionale) juice by freeze–drying
Mauren Estupiñan‐Amaya, Carlos Alberto Fuenmayor, Alex López‐Córdoba
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 11, pp. 7379-7390
Closed Access | Times Cited: 8
Research progress in extraction, purification, structure of fruit and vegetable polysaccharides and their interaction with anthocyanins/starch
Hongkun Xue, Yuchao Gao, Liu Wu, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-26
Closed Access | Times Cited: 4
Natural deep eutectic solvents (NADES)-Extracted Anthocyanins: Bioaccessibility in electrospun PEO microfibers
Nicholas Vannuchi, Sergiana dos Passos Ramos, Tatiana Martelli Mazzo, et al.
Food Research International (2023) Vol. 177, pp. 113898-113898
Closed Access | Times Cited: 4
Encapsulation of anthocyanins from purple yam extract (Dioscorea alata, L.) flour using maltodextrin-whey protein isolate
Siti Tamaroh, Yanti Puspita Sari
IOP Conference Series Earth and Environmental Science (2024) Vol. 1302, Iss. 1, pp. 012100-012100
Open Access | Times Cited: 1
Biological Significance of Polyphenols as Functional Molecules in Biomaterial Preparations
Kalaiselvi Vinayagamurthy, Deena Praveena Kumar, Karthika Yalavarthi, et al.
(2024), pp. 548-583
Closed Access | Times Cited: 1
Postbiotics in the Bakery Products: Applications and Nutritional Values
Abolfazl Asqardokht-Aliabadi, Vahideh Sarabi‐Aghdam, Aziz Homayouni Rad, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access | Times Cited: 1
Food nanotechnology: opportunities and challenges
Zhiyu Yan, Songyi Lin, Fanghan Li, et al.
Food & Function (2024) Vol. 15, Iss. 19, pp. 9690-9706
Closed Access | Times Cited: 1
A study of the oral bioavailability and biodistribution increase of Nanoencapsulation-driven Delivering radiolabeled anthocyanins
Thiécla Katiane Osvaldt Rosales, Fábio Fernando Alves da Silva, Andy Gonzàlez Rivera, et al.
Food Research International (2024) Vol. 197, pp. 115125-115125
Closed Access | Times Cited: 1
Health effects of synthetic additives and the substitution potential of plant-based additives
Jiaqi Chen, Pengguo Xia
Food Research International (2024) Vol. 197, pp. 115177-115177
Closed Access | Times Cited: 1
Design strategies of polysaccharide, protein and lipid-based nano-delivery systems in improving the bioavailability of polyphenols and regulating gut homeostasis
Xue Guo, Hongyan Liu, Ruyan Hou, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137463-137463
Closed Access | Times Cited: 1
Research advances of in vivo biological fate of food bioactives delivered by colloidal systems
Chengying Zhao, Dan Liu, Liping Feng, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 16, pp. 5414-5432
Closed Access | Times Cited: 6
Potential of chambá (Justicia Pectoralis Jacq.) leaves extracts as a source of bioactive compounds and natural antimicrobial agent
Thays Lima Fama Guimarães, Larissa Morais Ribeiro da Silva, Celli Rodrigues Muniz, et al.
Food Chemistry Advances (2023) Vol. 3, pp. 100367-100367
Open Access | Times Cited: 2
Nanoencapsulation of Anthocyanins from Red Cabbage (<em>Brassica oleracea</em> L. var. <em>Capitata f. rubra</em>) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin
Ilaria Fierri, Laura Marchi, Roberto Chignola, et al.
(2023)
Open Access | Times Cited: 2
Polysaccharide-based nanotechnology approaches to deliver bioactive compounds for food applications
Thiécla Katiane Osvaldt Rosales, João Paulo Fabi
Advances in chemical engineering (2023), pp. 215-256
Closed Access | Times Cited: 2
Antioxidant and Physical Characteristics of Anthocyanin Extract from Purple Yam (Dioscorea alata L.) Nanoencapsulation: Effect of Maltodextrin and Whey Protein Isolate Ratios
Siti Tamaroh, Yuli Perwita Sari
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 1, pp. 245-253
Open Access
Biotechnology Advances in Natural Food Colorant Acylated Anthocyanin Production
Shaohua Zeng, Shuang Lin, Rong Jiang, et al.
Food Frontiers (2024)
Open Access
Anthocyanins
Dietmar R. Kammerer
Elsevier eBooks (2023), pp. 127-146
Closed Access | Times Cited: 1
Production of Red Plant Pigments
José A. Fernández‐López, J.M. Obón
Reference series in phytochemistry (2023), pp. 1-37
Closed Access
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