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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:

The Presence of Pulses within a Meal can Alter Fat‐Soluble Vitamin Bioavailability
Marielle Margier, Tiffany Antoine, Aurélie Siriaco, et al.
Molecular Nutrition & Food Research (2019) Vol. 63, Iss. 11
Open Access | Times Cited: 15

Showing 15 citing articles:

The Role of Vitamin K in Humans: Implication in Aging and Age-Associated Diseases
Daniela‐Saveta Popa, Galya Bigman, Marius Emil Rusu
Antioxidants (2021) Vol. 10, Iss. 4, pp. 566-566
Open Access | Times Cited: 101
Phytic acid and its interactions in food components, health benefits, and applications: A comprehensive review
Wei Chen, Duoxia Xu
Trends in Food Science & Technology (2023) Vol. 141, pp. 104201-104201
Closed Access | Times Cited: 36
Emerging and practical food innovations for achieving the Sustainable Development Goals (SDG) target 2.2
Azza Mensi, Chibuike C. Udenigwe
Trends in Food Science & Technology (2021) Vol. 111, pp. 783-789
Closed Access | Times Cited: 48
Bioaccessibility and uptake by Caco-2 cells of carotenoids from cereal-based products enriched with butternut squash (Cucurbita moschata L.)
Milana Rošul, Nataša Đerić Ilić, Aleksandra Mišan, et al.
Food Chemistry (2022) Vol. 385, pp. 132595-132595
Open Access | Times Cited: 25
Investigating the Effects and Mechanisms of Combined Vitamin D and K Supplementation in Postmenopausal Women: An Up-to-Date Comprehensive Review of Clinical Studies
Marius Emil Rusu, Galya Bigman, Alice S. Ryan, et al.
Nutrients (2024) Vol. 16, Iss. 14, pp. 2356-2356
Open Access | Times Cited: 4
Substitution of polysorbates by plant-based emulsifiers: impact on vitamin D bioavailability and gut health
Ángela Bravo‐Núñez, Angélique Berthomé, Charlotte Sabran, et al.
Research Square (Research Square) (2025)
Closed Access
Improving the antinutritional profiles of common beans (Phaseolus vulgaris L.) moderately impacts carotenoid bioaccessibility but not mineral solubility
Katherine Alvarado‐Ramos, Ángela Bravo‐Núñez, Charlotte Halimi, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 3
Evaluation of vitamin D bioaccessibility and mineral solubility from test meals containing meat and/or cereals and/or pulses using in vitro digestion
Tiffany Antoine, Christèle Icard‐Vernière, Giulia Scorrano, et al.
Food Chemistry (2020) Vol. 347, pp. 128621-128621
Open Access | Times Cited: 22
Evaluating the roles of food matrix, lipid micronutrients and bioactives in controlling postprandial hypertriglyceridaemia and inflammation
Ángela Bravo‐Núñez, René Valéro, Emmanuelle Reboul
Nutrition Research Reviews (2024), pp. 1-14
Open Access | Times Cited: 2
Reduction of pulse “antinutritional” content by optimizing pulse canning process is insufficient to improve fat-soluble vitamin bioavailability
Tiffany Antoine, Stephane Georgé, Alexandre Leca, et al.
Food Chemistry (2021) Vol. 370, pp. 131021-131021
Open Access | Times Cited: 13
Bioaccessibility and uptake/epithelial transport of vitamin E: Discoveries and challenges of in vitro and ex vivo assays
Larissa Catelli Rocha Torres, Alan Giovanini de Oliveira Sartori, Anna Paula de Souza Silva, et al.
Food Research International (2022) Vol. 162, pp. 112143-112143
Closed Access | Times Cited: 8
Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestion
Ángela Bravo‐Núñez, Laura Salvía-Trujillo, Charlotte Halimi, et al.
Food Chemistry (2024) Vol. 455, pp. 139820-139820
Open Access | Times Cited: 1
Pulses Twice a Week in Replacement of Meat Modestly Increases Diet Sustainability
Rozenn Gazan, Matthieu Maillot, Emmanuelle Reboul, et al.
Nutrients (2021) Vol. 13, Iss. 9, pp. 3059-3059
Open Access | Times Cited: 10
In vitro bioaccessibility of vitamin K (phylloquinone and menaquinones) in food and supplements assessed by INFOGEST 2.0 – vit K
Marie Bagge Jensen, Anja Pia Biltoft-Jensen, Jette Jakobsen
Current Research in Food Science (2022) Vol. 5, pp. 306-312
Open Access | Times Cited: 7
Impact of pulses, starches and meat on vitamin D and K postprandial responses in mice
Tiffany Antoine, Asma El Aoud, Katherine Alvarado‐Ramos, et al.
Food Chemistry (2022) Vol. 402, pp. 133922-133922
Open Access | Times Cited: 1
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