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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:

Should we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products
Adriano Costa de Camargo, A. C. T. Biasoto, Andrés R. Schwember, et al.
Food Chemistry (2019) Vol. 290, pp. 229-238
Open Access | Times Cited: 72

Showing 26-50 of 72 citing articles:

A study on nutritional and functional study properties of Mayan plant foods as a new proposal for type 2 diabetes prevention
Jonatan Jafet Uuh Narváez, María Alejandra González-Tamayo, Maira Rubí Segura Campos
Food Chemistry (2020) Vol. 341, pp. 128247-128247
Closed Access | Times Cited: 32
Phytochemicals and antioxidant activity in four varieties of head cabbages commonly consumed in China
Ying Liang, Yi Li, Liujuan Zhang, et al.
Food Production Processing and Nutrition (2019) Vol. 1, Iss. 1
Open Access | Times Cited: 31
Recovery of phenolic compounds from grape pomace (Vitis vinifera L.) by microwave hydrodiffusion and gravity
Karine Inês Bolson Moro, Ana Betine Beutinger Bender, Daniele de Freitas Ferreira, et al.
LWT (2021) Vol. 150, pp. 112066-112066
Closed Access | Times Cited: 26
Honeybee Pollen From Southern Chile: Phenolic Profile, Antioxidant Capacity, Bioaccessibility, and Inhibition of DNA Damage
Raquel Bridi, Javier Echeverría, Arturo Larena, et al.
Frontiers in Pharmacology (2022) Vol. 13
Open Access | Times Cited: 18
High-throughput synchronous erythrocyte cellular antioxidant activity and protection screening of phenolic-rich extracts: Protocol validation and applications
Thiago Mendanha Cruz, Amanda dos Santos Lima, Alessandra Oliveira Silva, et al.
Food Chemistry (2023) Vol. 440, pp. 138281-138281
Closed Access | Times Cited: 10
Purification, Characterization, and Anti-Inflammatory Potential of Free and Bound Polyphenols Extracted from Rosa roxburghii Tratt Pomace
Chao Li, Hengyi Li, Xiong Fu, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2044-2044
Open Access | Times Cited: 3
Research Advances in the Use of Bioactive Compounds from Vitis vinifera By-Products in Oral Care
Cătălina Bogdan, Anca Pop, Sonia Iurian, et al.
Antioxidants (2020) Vol. 9, Iss. 6, pp. 502-502
Open Access | Times Cited: 27
Wheat and Rice beyond Phenolic Acids: Genetics, Identification Database, Antioxidant Properties, and Potential Health Effects
Fereidoon Shahidi, Renan Danielski, Samantha Ottani Rhein, et al.
Plants (2022) Vol. 11, Iss. 23, pp. 3283-3283
Open Access | Times Cited: 15
Cold brewing of rooibos tea affects its sensory profile and physicochemical properties compared to regular hot, and boiled brewing
Magdalena Müller, Dalene de Beer, Cristina Truzzi, et al.
LWT (2020) Vol. 132, pp. 109919-109919
Open Access | Times Cited: 21
Evaluation of the antioxidant capacity, volatile composition and phenolic content of hybrid Vitis vinifera L. varieties sweet sapphire and sweet surprise
Gabriela de Freitas Laiber Pascoal, Marta Angela de Almeida Sousa Cruz, Joel Pimentel de Abreu, et al.
Food Chemistry (2021) Vol. 366, pp. 130644-130644
Closed Access | Times Cited: 20
Total Antioxidant Capacity with Peak Specificity via Reaction Flow Chromatography and the Ferric Reducing Antioxidant Power Assay
Andrew Jones, Agustín Acquaviva, Thirada Suktham, et al.
Food Analytical Methods (2019) Vol. 13, Iss. 3, pp. 608-616
Open Access | Times Cited: 21
Regular and decaffeinated espresso coffee capsules: Unravelling the bioaccessibility of phenolic compounds and their antioxidant properties in milk model system upon in vitro digestion
Maiara Jurema Soares, Geni Rodrigues Sampaio, Glória Maria Guizellini, et al.
LWT (2020) Vol. 135, pp. 110255-110255
Open Access | Times Cited: 20
Identification and quantification of phenolic and volatile constituents in five different Anatolian thyme species using LC–MS/MS and GC-MS, with biological activities
Mehmet Boğa, Esra Eroğlu Özkan, Ezgi Ersoy, et al.
Food Bioscience (2021) Vol. 43, pp. 101141-101141
Closed Access | Times Cited: 17
The Use of Response Surface Methodology to Optimize Assisted Extraction of Bioactive Compounds from Cucurbita maxima Fruit By-Products
Rim Ben Mansour, Hanen Falleh, Majdi Hammami, et al.
Processes (2023) Vol. 11, Iss. 6, pp. 1726-1726
Open Access | Times Cited: 6
Pleurotusostreatus and Agaricus subrufescens: investigation of chemical composition and antioxidant properties of these mushrooms cultivated with different handmade and commercial supplements
Anna Beatriz Sabino Ferrari, George Azevedo de Oliveira, Helena Mannochio-Russo, et al.
International Journal of Food Science & Technology (2020) Vol. 56, Iss. 1, pp. 452-460
Closed Access | Times Cited: 17
A study of the bioactive potential of seven neglected and underutilized leaves consumed in Brazil
Thaís Cristina Lima de Souza, Tayse Ferreira Ferreira da Silveira, Maria Isabel Rodrigues, et al.
Food Chemistry (2021) Vol. 364, pp. 130350-130350
Open Access | Times Cited: 14
Inajá oil processing by-product: A novel source of bioactive catechins and procyanidins from a Brazilian native fruit
Anna Paula de Souza Silva, Pedro Luiz Rosalen, Adriano Costa de Camargo, et al.
Food Research International (2021) Vol. 144, pp. 110353-110353
Open Access | Times Cited: 13
Phytochemicals and UHPLC-QTOF-HRMS characterisation of bioactives of butterfly pea (Clitoria ternatea L.) seeds and their antioxidant potentials
Vandana Padmanabhan, Sandopu Sravan Kumar, Parvatam Giridhar
Food Chemistry (2023) Vol. 433, pp. 137373-137373
Closed Access | Times Cited: 5
Guarana as a source of bioactive compounds
C.P. Silva, Rosana Aparecida Manólio Soares-Freitas, Geni Rodrigues Sampaio, et al.
Journal of Food Bioactives (2019), pp. 1-5
Open Access | Times Cited: 14
Wood extracts as unique sources of soluble and insoluble-bound phenolics: reducing power, metal chelation and inhibition of oxidation of human LDL-cholesterol and DNA strand scission
Tasahil Albishi, Joseph Banoub, Adriano Costa de Camargo, et al.
Journal of Food Bioactives (2019), pp. 92-98
Open Access | Times Cited: 14
Antioxidant Activity, α-Glucosidase Inhibition and UHPLC–ESI–MS/MS Profile of Shmar (Arbutus pavarii Pamp)
Nawal Buzgaia, Soo Yee Lee, Yaya Rukayadi, et al.
Plants (2021) Vol. 10, Iss. 8, pp. 1659-1659
Open Access | Times Cited: 12
Do Flavonoids from Durum Wheat Contribute to Its Bioactive Properties? A Prospective Study
Adriano Costa de Camargo, Anna Paula de Souza Silva, Jackeline Cintra Soares, et al.
Molecules (2021) Vol. 26, Iss. 2, pp. 463-463
Open Access | Times Cited: 11
Insights into grape-derived health benefits: a comprehensive overview
Marta Angela de Almeida Sousa Cruz, Monique de Barros Elias, Daniela Călina, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 1
Phenolic Fractions from Walnut Milk Residue: Antioxidant Activity and Cytotoxic Potential
Pamela Ruth Toledo-Merma, María Fernanda Arias‐Santé, Miguel Ángel Rincón‐Cervera, et al.
Plants (2024) Vol. 13, Iss. 24, pp. 3473-3473
Open Access | Times Cited: 1
Phytochemical Content and Potential Health Applications of Pecan [Carya illinoinensis (Wangenh) K. Koch] Nutshell
Nohemí del Carmen Reyes-Vázquez, Laura A. de la Rosa, Juan Luis Morales-Landa, et al.
Current Topics in Medicinal Chemistry (2022) Vol. 22, Iss. 2, pp. 150-167
Closed Access | Times Cited: 7

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