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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:

Role of the food matrix and digestion on calculation of the actual energy content of food
Edoardo Capuano, Teresa Oliviero, Vincenzo Fogliano, et al.
Nutrition Reviews (2018) Vol. 76, Iss. 4, pp. 274-289
Closed Access | Times Cited: 87

Showing 26-50 of 87 citing articles:

The impact of caloric availability on eating behavior and ultra-processed food reward
Amber L. Kelly, Mary Elizabeth Baugh, Mary E. Oster, et al.
Appetite (2022) Vol. 178, pp. 106274-106274
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
The Future of Bread in View of its Contribution to Nutrient Intake as a Starchy Staple Food
P.L. Weegels
Plant Foods for Human Nutrition (2019) Vol. 74, Iss. 1, pp. 1-9
Closed Access | Times Cited: 41
Pseudocereals proteins- A comprehensive review on its isolation, composition and quality evaluation techniques
Amanda Manoj Malik, Awanish Singh
Food Chemistry Advances (2021) Vol. 1, pp. 100001-100001
Open Access | Times Cited: 29
Safety evaluation of Neurospora crassa mycoprotein for use as a novel meat alternative and enhancer
Bradley M. Bartholomai, Katherine M Ruwe, Jonathan R. Thurston, et al.
Food and Chemical Toxicology (2022) Vol. 168, pp. 113342-113342
Closed Access | Times Cited: 21
Beverage sample preparation and procedures for bomb calorimetry: Establishing equivalency in methods
Zane Hopper, Ben Desbrow, Shelley Roberts, et al.
Journal of Food Composition and Analysis (2024) Vol. 128, pp. 106033-106033
Open Access | Times Cited: 4
Toward a science-based classification of processed foods to support meaningful research and effective health policies
Paula R. Trumbo, Rachel Bleiweiss-Sande, Jessica K. Campbell, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 4
Food matrices as delivery units of nutrients in processed foods
José Miguel Aguilera
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility
Dorine Duijsens, Shannon Gwala, Andrea Pallares Pallares, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 5067-5096
Open Access | Times Cited: 24
Roasted fox nuts (Euryale Ferox L.) contain higher concentration of phenolics, flavonoids, minerals and antioxidants, and exhibit lower Glycemic Index (GI) in human subjects
Marrium Liaquat, Imran Pasha, Muhammad Ahsin, et al.
Food Production Processing and Nutrition (2022) Vol. 4, Iss. 1
Open Access | Times Cited: 16
Designing New Sport Supplements Based on Aronia melanocarpa and Bee Pollen to Enhance Antioxidant Capacity and Nutritional Value
Adrian Tirla, A. Timar, Anca Becze, et al.
Molecules (2023) Vol. 28, Iss. 19, pp. 6944-6944
Open Access | Times Cited: 9
The effects of carrot shape and oral processing behaviour on bolus properties and β-carotene bioaccessibility of raw carrots
Yao Chen, Edoardo Capuano, Markus Stieger
Food Research International (2024) Vol. 179, pp. 114051-114051
Open Access | Times Cited: 3
Are oilseeds a new alternative protein source for human nutrition?
Lina Toutirais, Stéphane Walrand, Carole Vaysse
Food & Function (2024) Vol. 15, Iss. 5, pp. 2366-2380
Closed Access | Times Cited: 3
Delivery of encapsulated bioactive compounds within food matrices to the digestive tract: recent trends and future perspectives
Haroon Jamshaid Qazi, Aiqian Ye, Alejandra Acevedo-Fani, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-22
Open Access | Times Cited: 3
Dietary fibre complexity and its influence on functional groups of the human gut microbiota
Petra Louis, Michael Solvang, Sylvia H. Duncan, et al.
Proceedings of The Nutrition Society (2021) Vol. 80, Iss. 4, pp. 386-397
Open Access | Times Cited: 21
Harnessing the Magic of the Dairy Matrix for Next-Level Health Solutions: A Summary of a Symposium Presented at Nutrition 2022
Allison L. Unger, Arne Astrup, Emma L. Feeney, et al.
Current Developments in Nutrition (2023) Vol. 7, Iss. 7, pp. 100105-100105
Open Access | Times Cited: 8
Effect of the gelatinization level of normal maize starch under extrusion on ferulic acid–starch complex formation
Omar Patiño-Rodríguez, Luís A. Bello‐Pérez
Journal of Cereal Science (2024) Vol. 117, pp. 103905-103905
Closed Access | Times Cited: 2
Influence of Cooking Technique on Bioactive Compounds Bioaccessibility of Vegetable Lentil Soup
Sofía Vargha, Marta Igual, Marcelo Miraballes, et al.
(2024)
Open Access | Times Cited: 2
Development of craft drinks with oat milk and fruit and berry powders
I. Dudarev
Товарознавчий вісник (2024) Vol. 17, Iss. 1, pp. 105-115
Open Access | Times Cited: 2
Protein transition: focus on protein quality in sustainable alternative sources
Rezvan Azizi, Anna Baggio, Edoardo Capuano, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-21
Open Access | Times Cited: 2
Amaranthus as a potential dietary supplement in sports nutrition
Neha Singh, Ravindra M. Samarth, Anjali Vashishth, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 2
Future trends in Food Science and Foodomics: a perspective view by the Editorial Team of Exploration of Foods and Foodomics
Elena Ibáñez, Carlo Bicchi, Francesco Capozzi, et al.
(2024), pp. 707-766
Open Access | Times Cited: 2
Integrative and quantitative bioenergetics: Design of a study to assess the impact of the gut microbiome on host energy balance
Karen D. Corbin, Rosa Krajmalnik‐Brown, Elvis Á. Carnero, et al.
Contemporary Clinical Trials Communications (2020) Vol. 19, pp. 100646-100646
Open Access | Times Cited: 20
Optimization of Protein Quality of Plant-Based Foods Through Digitalized Product Development
Zaray Rojas Conzuelo, Roger Robyr, Katrin A. Kopf-Bolanz
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 10
Cell wall of feeds and their impact on protein digestibility: An in vitro method applied for pig nutrition
Myriam M.-L. Grundy, Julie Tang, Jaap J. van Milgen, et al.
Animal Feed Science and Technology (2022) Vol. 293, pp. 115467-115467
Open Access | Times Cited: 10

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