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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:

Isothiocyanates from Brassica Vegetables—Effects of Processing, Cooking, Mastication, and Digestion
Teresa Oliviero, Ruud Verkerk, Matthijs Dekker
Molecular Nutrition & Food Research (2018) Vol. 62, Iss. 18
Open Access | Times Cited: 81

Showing 1-25 of 81 citing articles:

Glucosinolates: Molecular structure, breakdown, genetic, bioavailability, properties and healthy and adverse effects
Miguel A. Prieto, Cecilia Jiménez-López, Jesús Simal‐Gándara
Advances in food and nutrition research (2019), pp. 305-350
Closed Access | Times Cited: 147
Isothiocyanates in medicine: A comprehensive review on phenylethyl-, allyl-, and benzyl-isothiocyanates
Cosima C. Hoch, Maria Shoykhet, Tobias Weiser, et al.
Pharmacological Research (2024) Vol. 201, pp. 107107-107107
Open Access | Times Cited: 16
Cabbage and fermented vegetables: From death rate heterogeneity in countries to candidates for mitigation strategies of severe COVID‐19
Jean Bousquet, Josep M. Anto, Heather J. Zar, et al.
Allergy (2020) Vol. 76, Iss. 3, pp. 735-750
Open Access | Times Cited: 112
Mechanisms Underlying Biological Effects of Cruciferous Glucosinolate-Derived Isothiocyanates/Indoles: A Focus on Metabolic Syndrome
Montserrat Esteve
Frontiers in Nutrition (2020) Vol. 7
Open Access | Times Cited: 107
Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods
Nieves Baenas, Javier Marhuenda, Cristina García‐Viguera, et al.
Foods (2019) Vol. 8, Iss. 7, pp. 257-257
Open Access | Times Cited: 80
The glucosinolates and their bioactive derivatives inBrassica: a review on classification, biosynthesis and content in plant tissues, fate during and after processing, effect on the human organism and interaction with the gut microbiota
Kalina Sikorska‐Zimny, Luciano Beneduce
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 15, pp. 2544-2571
Closed Access | Times Cited: 73
Sulforaphane and Its Bifunctional Analogs: Synthesis and Biological Activity
Łukasz Janczewski
Molecules (2022) Vol. 27, Iss. 5, pp. 1750-1750
Open Access | Times Cited: 54
Polyphenols: a route from bioavailability to bioactivity addressing potential health benefits to tackle human chronic diseases
Silvia Vivarelli, Chiara Costa, Michele Teodoro, et al.
Archives of Toxicology (2022) Vol. 97, Iss. 1, pp. 3-38
Closed Access | Times Cited: 39
Brassicaceae microgreens: A novel and promissory source of sustainable bioactive compounds
Florencia P. Alloggia, Roberto F. Bafumo, Daniela Ramírez, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100480-100480
Open Access | Times Cited: 35
The effect of processing and cooking on glucoraphanin and sulforaphane in brassica vegetables
Jing Sun, Yunfan Wang, Xinyi Pang, et al.
Food Chemistry (2021) Vol. 360, pp. 130007-130007
Closed Access | Times Cited: 47
Dietary isothiocyanates inhibit cancer progression by modulation of epigenome
Madhumitha Kedhari Sundaram, P. Ravi, Shafiul Haque, et al.
Seminars in Cancer Biology (2021) Vol. 83, pp. 353-376
Closed Access | Times Cited: 45
Enhancing the potential of rapeseed cake as protein-source food by γ-irradiation
Chuan Xiong, Xin Zou, Chia‐Wei Phan, et al.
Bioscience Reports (2024) Vol. 44, Iss. 3
Open Access | Times Cited: 6
Verbascoside: comprehensive review of a phenylethanoid macromolecule and its journey from nature to bench
Rajdeep Saha, Ankit Majie, Ritika Baidya, et al.
Inflammopharmacology (2024) Vol. 32, Iss. 5, pp. 2729-2751
Closed Access | Times Cited: 6
Volatile Compounds of Selected Raw and Cooked Brassica Vegetables
Martyna N. Wieczorek, Henryk H. Jeleń
Molecules (2019) Vol. 24, Iss. 3, pp. 391-391
Open Access | Times Cited: 52
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
Dietary Organosulfur-Containing Compounds and Their Health-Promotion Mechanisms
Yuyun Lu, Molan Zhang, Dejian Huang
Annual Review of Food Science and Technology (2022) Vol. 13, Iss. 1, pp. 287-313
Open Access | Times Cited: 25
Determination of glucosinolates and isothiocyanates in glucosinolate-rich vegetables and oilseeds using infrared spectroscopy: A systematic review
Ali Ali Redha, Luciana Torquati, Faye M. A. Langston, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 23, pp. 8248-8264
Open Access | Times Cited: 15
Are Fermented Foods Effective against Inflammatory Diseases?
Alok Kumar Paul, Chooi Ling Lim, Md. Aminul Islam Apu, et al.
International Journal of Environmental Research and Public Health (2023) Vol. 20, Iss. 3, pp. 2481-2481
Open Access | Times Cited: 13
Cruciferous vegetables: rationale for exploring potential salutary effects of sulforaphane-rich foods in patients with chronic kidney disease
L. Cardozo, Lívia Alvarenga, Márcia Ribeiro, et al.
Nutrition Reviews (2020) Vol. 79, Iss. 11, pp. 1204-1224
Open Access | Times Cited: 38
Metabolic and biotransformation effects on dietary glucosinolates, their bioavailability, catabolism and biological effects in different organisms
Zeinab T. Abdel Shakour, Naglaa Gamil Shehab, Ahmed S. Gomaa, et al.
Biotechnology Advances (2021) Vol. 54, pp. 107784-107784
Closed Access | Times Cited: 32
Potential Effects of Natural H2S-Donors in Hypertension Management
Eugenia Piragine, Valentina Citi, Kim Lawson, et al.
Biomolecules (2022) Vol. 12, Iss. 4, pp. 581-581
Open Access | Times Cited: 22
Bioavailability Study of Isothiocyanates and Other Bioactive Compounds of Brassica oleracea L. var. Italica Boiled or Steamed: Functional Food or Dietary Supplement?
Patrick Orlando, Ancuta Nartea, Sonia Silvestri, et al.
Antioxidants (2022) Vol. 11, Iss. 2, pp. 209-209
Open Access | Times Cited: 21
Diversity of glucosinolates among common Brassicaceae vegetables in China
Biao Zhu, Zhile Liang, Yunxiang Zang, et al.
Horticultural Plant Journal (2022) Vol. 9, Iss. 3, pp. 365-380
Open Access | Times Cited: 21
Red and white cabbages: An updated comparative review of bioactives, extraction methods, processing practices, and health benefits
Ahmed Zayed, Mohamed Sheashea, Iman A.A. Kassem, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 24, pp. 7025-7042
Closed Access | Times Cited: 20
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