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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:

An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides
Zhihuan Zang, Siyi Tang, Zhiying Li, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 5, pp. 4378-4401
Closed Access | Times Cited: 60

Showing 26-50 of 60 citing articles:

Factors affecting the stability of anthocyanins and strategies for improving their stability: A review
Hongkun Xue, Jianduo Zhao, Yu Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101883-101883
Open Access | Times Cited: 3
Structural homeostasis and controlled release for anthocyanin in oral film via sulfated polysaccharides complexation
Yiwen Bao, Xi Yang, Jiaxin Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 256, pp. 128473-128473
Closed Access | Times Cited: 10
The effect of different technologies in Pomegranate jam preparation on the phenolic compounds, vitamin C and antioxidant activity
Salvatore Velotto, Rosa Palmeri, Vincenzo Alfeo, et al.
Food Bioscience (2023) Vol. 53, pp. 102525-102525
Closed Access | Times Cited: 8
Metabolomic analysis to unravel the composition and dynamic variations of anthocyanins in bayberry-soaked wine during the maceration process
Yi Li, Shuangyang Chen, Xiamin Lyu, et al.
Food Chemistry X (2024) Vol. 21, pp. 101175-101175
Open Access | Times Cited: 2
Complexes of glycated casein and carboxymethyl cellulose enhance stability and control release of anthocyanins
Huijun Cui, Qiao Jiang, Ningxuan Gao, et al.
Food Research International (2023) Vol. 176, pp. 113804-113804
Closed Access | Times Cited: 7
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants
Fabian Weber, Andreas Schieber
Current Opinion in Food Science (2023) Vol. 51, pp. 101019-101019
Closed Access | Times Cited: 6
Generation and structure elucidation of a red colorant formed by oxidative coupling of chlorogenic acid and tryptophan
Ardemia Santarcangelo, Fabian Weber, Stefan Kehraus, et al.
Food Chemistry (2023) Vol. 425, pp. 136473-136473
Closed Access | Times Cited: 5
Unlocking the health potential of anthocyanins: a structural insight into their varied biological effects
Fangfang Li, Quancai Sun, Long Chen, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-21
Closed Access | Times Cited: 1
Improved Generation, Physicochemical Characteristics, and Food Application Studies of a Red Colorant Obtained from Oxidative Coupling of Chlorogenic Acid and Tryptophan
Ardemia Santarcangelo, Nadine Schulze-Kaysers, Andreas Schieber
Foods (2024) Vol. 13, Iss. 5, pp. 686-686
Open Access | Times Cited: 1
Ion presence during thermal processing modulates the performance of rice albumin/anthocyanin binary system
Yabin Guo, Ruolan Fang, Yiyuan Zhen, et al.
Food Research International (2024) Vol. 184, pp. 114274-114274
Closed Access | Times Cited: 1
Anthocyanin and its Bioavailability, Health Benefits, and Applications: A Comprehensive Review
Sihao Chen, Yuanqiang Jia, Yingying Wu, et al.
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3666-3689
Closed Access | Times Cited: 1
Inherent molecular characteristics and effect of garlic polysaccharides on dough micro- and mesoscopic properties
Qian Li, Jiaming Liu, Huiqi Wan, et al.
Food Chemistry X (2023) Vol. 19, pp. 100757-100757
Open Access | Times Cited: 3
Optimization of the Reaction between 5-O-Caffeoylquinic Acid (5-CQA) and Tryptophan—Isolation of the Product and Its Evaluation as a Food Dye
Patroklos Vareltzis, Panagiota Karatsioli, Ioannis Kazakos, et al.
Separations (2024) Vol. 11, Iss. 2, pp. 60-60
Open Access
A novel sunflower-like nanocarrier based on dual milk-derived proteins for improved bio-accessibility, stability and antioxidant activity of anthocyanin
Shuangshuang Wang, Yi Ding, Liqing Xu, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110192-110192
Closed Access
Stabilization Of Delphinidin-3-O-Rutinoside by Mixed Β-Conglycinin and Hydrolysates of Glycinin Upon Heating
Yining Zhang, Wei Zhang, Bailu Yang, et al.
(2024)
Closed Access
Can Natural Pigments in Different Emulgel Phases Stabilize Each Other Against Uv Radiation?
Seyed Mahdi Tabatabaei, Mehdi Varidi, Marzieh Moeenfard
(2024)
Closed Access
Stabilization of delphinidin-3-O-rutinoside by mixed β-conglycinin and hydrolysates of glycinin upon heating
Yining Zhang, Wei Zhang, Bailu Yang, et al.
LWT (2024) Vol. 204, pp. 116470-116470
Open Access
Aggregation behavior of micellar casein during in vitro simulated digestion triggered by serum Ca2+ in the gastric fluids
Jinbo Ren, Yinning Qian, Minjie Liao, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 701, pp. 134847-134847
Closed Access
Can natural pigments in different emulgel phases stabilize each other against UV radiation? Anthocyanin and β-carotene co-loaded in an emulgel based on soy protein isolate-gellan gum conjugates
Seyed Mahdi Tabatabaei, Mehdi Varidi, Marzieh Moeenfard
Food Chemistry X (2024) Vol. 23, pp. 101781-101781
Open Access
Unveiling the antibacterial potential of anthocyanins – a comprehensive review on this natural plant extract
Haotian Deng, Xianjun Meng, Bo Xue, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-14
Closed Access
Interactions with peanut protein isolate regulate the bioaccessibility of cyanidin-3-O-glucoside: Multispectral analysis, simulated digestion, and molecular dynamic simulation
Chang Tan, Jiahe Zhu, Chenyang Shi, et al.
Food Chemistry (2024) Vol. 464, pp. 141586-141586
Closed Access
The mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: A review
Chenyang Shi, Chongting Guo, Shan Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101955-101955
Open Access
Biocompounds recovery from purple corn cob by-product: extraction kinetics, thermal and physicochemical stability of liquid and powdered anthocyanin-rich extract
Meliza Lindsay Rojas, Karla Ramirez, Guillermo Linares
Food and Bioproducts Processing (2024) Vol. 149, pp. 25-35
Closed Access
Bioactive Properties of Microencapsulated Anthocyanins from Vaccinium floribundum and Rubus glaucus
Carlos Barba‐Ostria, Rebeca González‐Pastor, Fabián Castillo-Solís, et al.
Molecules (2024) Vol. 29, Iss. 23, pp. 5504-5504
Open Access
New Insights into pH-dependent Complex Formation between Lignosulfonates and Anthocyanins: Impact on Color and Oxidative Stability
Ana Rita Pereira, Carlo Bravo, Rui Miguel Ramos, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access

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