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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:

Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review
Juana M. Carbonell‐Capella, Magdalena Buniowska, Francisco J. Barba, et al.
Comprehensive Reviews in Food Science and Food Safety (2014) Vol. 13, Iss. 2, pp. 155-171
Closed Access | Times Cited: 581

Showing 26-50 of 581 citing articles:

An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties
Predrag Putnik, Domagoj Gabrić, Shahin Roohinejad, et al.
Food Chemistry (2018) Vol. 276, pp. 680-691
Closed Access | Times Cited: 242
Proanthocyanidins in grape seeds: An updated review of their health benefits and potential uses in the food industry
Nurhan Ünüsan
Journal of Functional Foods (2020) Vol. 67, pp. 103861-103861
Open Access | Times Cited: 242
Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages
María Janeth Rodríguez‐Roque, Begoña de Ancos, Concepción Sánchez‐Moreno, et al.
Journal of Functional Foods (2015) Vol. 14, pp. 33-43
Closed Access | Times Cited: 240
The potential of microalgae and their biopolymers as structuring ingredients in food: A review
Tom Bernaerts, Lore Gheysen, Imogen Foubert, et al.
Biotechnology Advances (2019) Vol. 37, Iss. 8, pp. 107419-107419
Open Access | Times Cited: 204
A review of recent trends in the development of the microbial safety of fruits and vegetables
Mahdieh Mostafidi, Mohammad Reza Sanjabi, Faezeh Shirkhan, et al.
Trends in Food Science & Technology (2020) Vol. 103, pp. 321-332
Closed Access | Times Cited: 198
Bioavailability and bioaccessibility of food bioactive compounds; overview and assessment by in vitro methods
Cristian Dima, Elham Assadpour, Ştefan Dima, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 6, pp. 2862-2884
Open Access | Times Cited: 196
Anti-Obesity Effects of Polyphenol Intake: Current Status and Future Possibilities
Mariarosaria Boccellino, Stefania D’Angelo
International Journal of Molecular Sciences (2020) Vol. 21, Iss. 16, pp. 5642-5642
Open Access | Times Cited: 194
Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends
Kolawole Banwo, Ayoyinka O. Olojede, A.T. Adesulu-Dahunsi, et al.
Food Bioscience (2021) Vol. 43, pp. 101320-101320
Closed Access | Times Cited: 184
Bioaccessibility and bioavailability of phenolic compounds
Fereidoon Shahidi, Han Peng
Journal of Food Bioactives (2018), pp. 11-68
Open Access | Times Cited: 182
Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability
Leila Arfaoui
Molecules (2021) Vol. 26, Iss. 10, pp. 2959-2959
Open Access | Times Cited: 176
Polyphenols and their potential role to fight viral diseases: An overview
María Fernanda Montenegro-Landívar, Paulina Tapia-Quirós, Xanel Vecino, et al.
The Science of The Total Environment (2021) Vol. 801, pp. 149719-149719
Open Access | Times Cited: 154
Phenols in Pharmaceuticals: Analysis of a Recurring Motif
Kevin A. Scott, Philip B. Cox, Jón T. Njardarson
Journal of Medicinal Chemistry (2022) Vol. 65, Iss. 10, pp. 7044-7072
Closed Access | Times Cited: 122
Functionality of apigenin as a potent antioxidant with emphasis on bioavailability, metabolism, action mechanism and in vitro and in vivo studies: A review
Piyush Kashyap, Deep Shikha, Mamta Thakur, et al.
Journal of Food Biochemistry (2021) Vol. 46, Iss. 4
Open Access | Times Cited: 103
Natural Antioxidant Evaluation: A Review of Detection Methods
Jenifer da Silva Mendonça, Rita de Cássia Avellaneda Guimarães, Verônica Assalin Zorgetto-Pinheiro, et al.
Molecules (2022) Vol. 27, Iss. 11, pp. 3563-3563
Open Access | Times Cited: 75
Understanding the Antinutritional Factors and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum) and Little Millet (Panicum sumatrense)
Swarnima Dey, Alok Saxena, Yogesh Kumar, et al.
Journal of Food Quality (2022) Vol. 2022, pp. 1-19
Open Access | Times Cited: 73
Designing Nutrition for Health—Incorporating Dietary By-Products into Poultry Feeds to Create Functional Foods with Insights into Health Benefits, Risks, Bioactive Compounds, Food Component Functionality and Safety Regulations
Petru Alexandru Vlaicu, Arabela Elena Untea, Iulia Varzaru, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 4001-4001
Open Access | Times Cited: 49
Bioaccessibility assessment methodologies and their consequences for the risk–benefit evaluation of food
Carlos Cardoso, Cláudia Afonso, Helena Lourenço, et al.
Trends in Food Science & Technology (2014) Vol. 41, Iss. 1, pp. 5-23
Closed Access | Times Cited: 173
Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products)
Pardeep Kumar Sadh, Pardeep Kumar Sadh, Prince Chawla, et al.
Molecules (2018) Vol. 23, Iss. 10, pp. 2560-2560
Open Access | Times Cited: 156
Mangiferin and Cancer: Mechanisms of Action
Fuchsia D. Gold-Smith, Alyssa Fernandez, Karen Bishop
Nutrients (2016) Vol. 8, Iss. 7, pp. 396-396
Open Access | Times Cited: 145
Digestion and bioavailability of bioactive phytochemicals
Monika Karaś, Anna Jakubczyk, Urszula Szymanowska, et al.
International Journal of Food Science & Technology (2016) Vol. 52, Iss. 2, pp. 291-305
Closed Access | Times Cited: 141
How Fermentation Affects the Antioxidant Properties of Cereals and Legumes
Michela Verni, Vito Verardo, Carlo Giuseppe Rizzello
Foods (2019) Vol. 8, Iss. 9, pp. 362-362
Open Access | Times Cited: 138
Review on Bile Acids: Effects of the Gut Microbiome, Interactions with Dietary Fiber, and Alterations in the Bioaccessibility of Bioactive Compounds
Jashbir Singh, Rita Metrani, Siddanagouda R. Shivanagoudra, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 67, Iss. 33, pp. 9124-9138
Closed Access | Times Cited: 137
Delivery of synergistic polyphenol combinations using biopolymer-based systems: Advances in physicochemical properties, stability and bioavailability
Lan Zhang, David Julian McClements, Zhiliang Wei, et al.
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 12, pp. 2083-2097
Closed Access | Times Cited: 137
Encapsulation of β-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility
Wei Liu, Jian Wang, David Julian McClements, et al.
Journal of Functional Foods (2017) Vol. 40, pp. 527-535
Open Access | Times Cited: 132
Nanoemulsions for food fortification with lipophilic vitamins: Production challenges, stability, and bioavailability
Bengü Öztürk
European Journal of Lipid Science and Technology (2017) Vol. 119, Iss. 7
Closed Access | Times Cited: 121

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