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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:

Effect of processing on the bioaccessibility of bioactive compounds – A review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols
Antonio Cilla, Lourdes Bosch, Reyes Barberá, et al.
Journal of Food Composition and Analysis (2017) Vol. 68, pp. 3-15
Closed Access | Times Cited: 195

Showing 26-50 of 195 citing articles:

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses
Tomás Lafarga, Silvia Villaró, Gloria Bobo, et al.
International Journal of Food Science & Technology (2019) Vol. 54, Iss. 5, pp. 1816-1823
Open Access | Times Cited: 58
Improvement of the bioaccessibility of bioactive compounds from Amazon fruits treated using high energy ultrasound
Luciedry Matheus de Souza Carvalho, Maria Claria Machado Lemos, Edgar Aparecido Sanches, et al.
Ultrasonics Sonochemistry (2020) Vol. 67, pp. 105148-105148
Open Access | Times Cited: 58
Utilization of Nanotechnology to Improve the Application and Bioavailability of Phytochemicals Derived from Waste Streams
David Julian McClements, Bengü Öztürk
Journal of Agricultural and Food Chemistry (2021) Vol. 70, Iss. 23, pp. 6884-6900
Closed Access | Times Cited: 49
Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review
Meliza Lindsay Rojas, Mirian T.K. Kubo, Maria Elisa Caetano‐Silva, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 9, pp. 4376-4395
Closed Access | Times Cited: 45
Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review
Concepción Pérez Lamela, Inmaculada Franco, Elena Falqué
Molecules (2021) Vol. 26, Iss. 17, pp. 5265-5265
Open Access | Times Cited: 42
Assessing bioaccessibility and bioavailability in vitro of phenolic compounds from freeze-dried apple pomace by LC-Q-TOF-MS
Luna Pollini, Ana Juan‐García, Francesca Blasi, et al.
Food Bioscience (2022) Vol. 48, pp. 101799-101799
Open Access | Times Cited: 34
Does Plant Breeding for Antioxidant-Rich Foods Have an Impact on Human Health?
Laura Bassolino, Katia Petroni, Angela Polito, et al.
Antioxidants (2022) Vol. 11, Iss. 4, pp. 794-794
Open Access | Times Cited: 28
Effect of ultrasonication on food bioactive compounds and their bio-accessibility: A review
Lokesh Kumar Meena, N.A. Nanje Gowda, C. K. Sunil, et al.
Journal of Food Composition and Analysis (2023) Vol. 126, pp. 105899-105899
Closed Access | Times Cited: 19
Comparison between boiling and vacuum cooking ( sous-vide ) in the bioaccessibility of minerals in bovine liver samples
Francisco L.F. da Silva, João Pereira Lima, Luciana S. Melo, et al.
Food Research International (2017) Vol. 100, pp. 566-571
Closed Access | Times Cited: 56
Differential contribution of grape peel, pulp, and seed to bioaccessibility of micronutrients and major polyphenolic compounds of red and white grapes through simulated human digestion
Trilícia Margarida Gomes, Isabela Maia Toaldo, Isabel Cristina da Silva Haas, et al.
Journal of Functional Foods (2018) Vol. 52, pp. 699-708
Open Access | Times Cited: 56
Impact of high hydrostatic pressure and thermal treatment on the stability and bioaccessibility of carotenoid and carotenoid esters in astringent persimmon (Diospyros kaki Thunb, var. Rojo Brillante)
M. Pilar Cano, Andrea Gómez‐Maqueo, Rebeca Fernández‐López, et al.
Food Research International (2019) Vol. 123, pp. 538-549
Closed Access | Times Cited: 46
Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review
Ume Roobab, Muhammad Inam‐Ur‐Raheem, Abdul Waheed Khan, et al.
Food Reviews International (2021) Vol. 39, Iss. 2, pp. 970-991
Closed Access | Times Cited: 39
Valorization of Vegetable Fresh-Processing Residues as Functional Powdered Ingredients. A Review on the Potential Impact of Pretreatments and Drying Methods on Bioactive Compounds and Their Bioaccessibility
Bibiana Ramírez Pulido, Claudia Bas-Bellver, Noelia Betoret, et al.
Frontiers in Sustainable Food Systems (2021) Vol. 5
Open Access | Times Cited: 38
Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review
Gabriela Boscariol Rasera, Adriano Costa de Camargo, Ruann Janser Soares de Castro
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 260-286
Closed Access | Times Cited: 25
Carotenoids: Extraction strategies and potential applications for valorization of under-utilized waste biomass
Swati Tiwari, Priya Yawale, Neelam Upadhyay
Food Bioscience (2022) Vol. 48, pp. 101812-101812
Closed Access | Times Cited: 24
In vitro bioaccessibility and activity of basil (Ocimum basilicum L.) phytochemicals as affected by cultivar and postharvest preservation method – Convection drying, freezing, and freeze-drying
Łukasz Sęczyk, Fethi Ahmet Özdemir, Barbara Kołodziej
Food Chemistry (2022) Vol. 382, pp. 132363-132363
Closed Access | Times Cited: 23
Functional and Nutraceutical Compounds of Tomatoes as Affected by Agronomic Practices, Postharvest Management, and Processing Methods: A Mini Review
Giuseppina Pace Pereira Lima, Héctor Alonzo Gómez Gómez, Santino Seabra Júnior, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 23
Influence of high pressure pasteurization on nutritional, functional and rheological characteristics of fruit and vegetable juices and purees-an updated review
Chandrakala Ravichandran, Lakshmi E. Jayachandran, Anjineyulu Kothakota, et al.
Food Control (2022) Vol. 146, pp. 109516-109516
Open Access | Times Cited: 23
Oral bioavailability of bioactive compounds; modulating factors, in vitro analysis methods, and enhancing strategies
Cristian Dima, Elham Assadpour, Alexandru Nechifor, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 24, pp. 8501-8539
Closed Access | Times Cited: 13
Stability and bioaccessibility of micronutrients and phytochemicals present in processed leek and Brussels sprouts during static in vitro digestion
Flore Vancoillie, S.H.E. Verkempinck, Lili Sluys, et al.
Food Chemistry (2024) Vol. 445, pp. 138644-138644
Closed Access | Times Cited: 5
Exploring the Impact of Infusion Parameters and In Vitro Digestion on the Phenolic Profile and Antioxidant Capacity of Guayusa (Ilex guayusa Loes.) Tea Using Liquid Chromatography, Diode Array Detection, and Electrospray Ionization Tandem Mass Spectrometry
Haşim Kelebek, Hatice Kübra Şaşmaz, Özge Aksay, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 694-694
Open Access | Times Cited: 5
High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E
Melisa Donda Zbinden, Mario Schmidt, Charito Vignatti, et al.
Molecules (2024) Vol. 29, Iss. 6, pp. 1259-1259
Open Access | Times Cited: 5
Modeling the dehydration kinetic of grape pomace
Amalia Conte, Olimpia Panza, Matteo Alessandro Del Nobile
LWT (2024) Vol. 198, pp. 116021-116021
Open Access | Times Cited: 5
The impact of steam-blanching and dehydration on phenolic, organic acid composition, and total carotenoids in celery roots
Līga Prieciņa, D. Kārkliņa, Tatjana Ķince
Innovative Food Science & Emerging Technologies (2018) Vol. 49, pp. 192-201
Closed Access | Times Cited: 45
The effect of ultrasound pretreatment on quality attributes of freeze‐dried quince slices: Physical properties and bioactive compounds
Gülçin Yıldız, Gökçen İzli
Journal of Food Process Engineering (2019) Vol. 42, Iss. 5
Closed Access | Times Cited: 41

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