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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:

Bioaccessibility and bioavailability of phenolic compounds
Fereidoon Shahidi, Han Peng
Journal of Food Bioactives (2018), pp. 11-68
Open Access | Times Cited: 182

Showing 26-50 of 182 citing articles:

The effect of in vitro digestion, food matrix, and hydrothermal treatment on the potential bioaccessibility of selected phenolic compounds
Łukasz Sęczyk, Danuta Sugier, Michał Świeca, et al.
Food Chemistry (2020) Vol. 344, pp. 128581-128581
Closed Access | Times Cited: 65
Dietary Anthocyanins and Stroke: A Review of Pharmacokinetic and Pharmacodynamic Studies
Bogdan Nicolae Manolescu, Eliza Oprea, Magdalena Mititelu, et al.
Nutrients (2019) Vol. 11, Iss. 7, pp. 1479-1479
Open Access | Times Cited: 64
Efficacy of germination and probiotic fermentation on underutilized cereal and millet grains
Savita Budhwar, Kashika Sethi, Manali Chakraborty
Food Production Processing and Nutrition (2020) Vol. 2, Iss. 1
Open Access | Times Cited: 61
Effects of natural phenolics on shelf life and lipid stability of freeze-dried scallop adductor muscle
Hongkai Xie, Dayong Zhou, Zhongyuan Liu, et al.
Food Chemistry (2019) Vol. 295, pp. 423-431
Closed Access | Times Cited: 56
Nutritional and health-promoting attributes of millet: current and future perspectives
Mrinal Samtiya, Rotimi E. Aluko, Namrata Dhaka, et al.
Nutrition Reviews (2022) Vol. 81, Iss. 6, pp. 684-704
Closed Access | Times Cited: 29
Sorghum (Sorghum bicolor L. Moench) and Its Main Parts (By-Products) as Promising Sustainable Sources of Value-Added Ingredients
Bakari Hamadou, Djomdi, Ruben Zieba Falama, et al.
Waste and Biomass Valorization (2022) Vol. 14, Iss. 4, pp. 1023-1044
Closed Access | Times Cited: 28
Impact of in vitro gastrointestinal digestion on rabbiteye blueberry anthocyanins and their absorption efficiency in Caco-2 cells
Daniela D. Herrera‐Balandrano, Jing Wang, Zhi Chai, et al.
Food Bioscience (2023) Vol. 52, pp. 102424-102424
Closed Access | Times Cited: 21
Phytochemical Composition and Health Benefits of Figs (Fresh and Dried): A Review of Literature from 2000 to 2022
Amandeep Sandhu, M. N. Islam, Indika Edirisinghe, et al.
Nutrients (2023) Vol. 15, Iss. 11, pp. 2623-2623
Open Access | Times Cited: 20
Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential
Iliani Patinho, Erick Saldaña, Miriam Mabel Selani, et al.
Food Production Processing and Nutrition (2019) Vol. 1, Iss. 1
Open Access | Times Cited: 45
Effect of Thermal Processing on Key Phytochemical Compounds in Green Leafy Vegetables: A Review
Nandya Putriani, Jimmy Perdana, Meiliana Meiliana, et al.
Food Reviews International (2020) Vol. 38, Iss. 4, pp. 783-811
Closed Access | Times Cited: 40
Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion
Florence M. Mashitoa, Stephen A. Akinola, Vimbainashe E. Manhevi, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 962-962
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
Enhanced ultrasonically assisted extraction of bitter melon (Momordica charantia) leaf phenolic compounds using choline chloride-acetic acid–based natural deep eutectic solvent: an optimization approach and in vitro digestion
Oscar Zannou, Hojjat Pashazadeh, Mohamed Ghellam, et al.
Biomass Conversion and Biorefinery (2022) Vol. 14, Iss. 10, pp. 11491-11503
Open Access | Times Cited: 23
Composition of Whole Grain Dietary Fiber and Phenolics and Their Impact on Markers of Inflammation
Jabir Khan, Palwasha Gul, Muhammad Tayyab Rashid, et al.
Nutrients (2024) Vol. 16, Iss. 7, pp. 1047-1047
Open Access | Times Cited: 5
Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro Approach
Ivelina Deseva, Magdalena Stoyanova, Nadezhda Petkova, et al.
Polish Journal of Food and Nutrition Sciences (2020) Vol. 70, Iss. 1, pp. 45-53
Open Access | Times Cited: 33
Impact of tea leaves types on antioxidant properties and bioaccessibility of kombucha
Nurcan Değirmencioğlu, Elif Yıldız, Yasemin Şahan, et al.
Journal of Food Science and Technology (2020) Vol. 58, Iss. 6, pp. 2304-2312
Open Access | Times Cited: 33
Impact of In Vitro Gastrointestinal Digestion on the Bioaccessibility of Phytochemical Compounds from Eight Fruit Juices
Dasha Mihaylova, Ivelina Desseva, Magdalena Stoyanova, et al.
Molecules (2021) Vol. 26, Iss. 4, pp. 1187-1187
Open Access | Times Cited: 32
Advancements in the Use of Fermented Fruit Juices by Lactic Acid Bacteria as Functional Foods: Prospects and Challenges of Lactiplantibacillus (Lpb.) plantarum subsp. plantarum Application
Stavros Plessas
Fermentation (2021) Vol. 8, Iss. 1, pp. 6-6
Open Access | Times Cited: 28
A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds
Roberto Ambra, Sabrina Lucchetti, Gianni Pastore
Molecules (2022) Vol. 27, Iss. 3, pp. 661-661
Open Access | Times Cited: 21
Effect of Spray Drying Encapsulation on Nettle Leaf Extract Powder Properties, Polyphenols and Their Bioavailability
Ena Cegledi, Ivona Elez Garofulić, Zoran Zorić, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2852-2852
Open Access | Times Cited: 20
The Pros and Cons of Soybean Bioactive Compounds: An Overview
Mohammed Sharif Swallah, Xiaoqing Yang, Jiaxin Li, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5104-5131
Closed Access | Times Cited: 19
Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars
Maciej Kluz, Karol Pietrzyk, Miłosz Pastuszczak, et al.
Foods (2022) Vol. 11, Iss. 10, pp. 1523-1523
Open Access | Times Cited: 19
Bioaccessibility and Bioavailability of Phenolic Compounds in Seaweed
Wanrong Zhao, Vigasini Subbiah, Cundong Xie, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5729-5760
Closed Access | Times Cited: 19
Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration
Ishtiaq Ahmad, Zhouyi Xiong, Hanguo Xiong, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 1, pp. 69-78
Open Access | Times Cited: 19
Chitosan-inspired Matrices for Folic Acid. Insightful Structural Characterization and Ensured Bioaccessibility
Regina De Matteo, Juan Rey, Rocío Corfield, et al.
Food Biophysics (2024) Vol. 19, Iss. 2, pp. 412-424
Closed Access | Times Cited: 4

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