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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:

Anthocyanin‐Biofortified Colored Wheat Prevents High Fat Diet–Induced Alterations in Mice: Nutrigenomics Studies
Saloni Sharma, Pragyanshu Khare, Ashish Kumar, et al.
Molecular Nutrition & Food Research (2020) Vol. 64, Iss. 13
Open Access | Times Cited: 57

Showing 1-25 of 57 citing articles:

GLP-1 improves the supportive ability of astrocytes to neurons by promoting aerobic glycolysis in Alzheimer's disease
Jiaping Zheng, Yunzhen Xie, Lingjia Ren, et al.
Molecular Metabolism (2021) Vol. 47, pp. 101180-101180
Open Access | Times Cited: 115
Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health
Alyssa Francavilla, Iris J. Joye
Nutrients (2020) Vol. 12, Iss. 10, pp. 2922-2922
Open Access | Times Cited: 118
Anthocyanins: Metabolic Digestion, Bioavailability, Therapeutic Effects, Current Pharmaceutical/Industrial Use, and Innovation Potential
Hüseyin Ayvaz, Turgut Cabaroğlu, Asiye Akyıldız, et al.
Antioxidants (2022) Vol. 12, Iss. 1, pp. 48-48
Open Access | Times Cited: 66
Behind the Scenes of Anthocyanins—From the Health Benefits to Potential Applications in Food, Pharmaceutical and Cosmetic Fields
José S. Câmara, Monica Locatelli, Jorge A. M. Pereira, et al.
Nutrients (2022) Vol. 14, Iss. 23, pp. 5133-5133
Open Access | Times Cited: 53
Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend
Monika Garg, Satveer Kaur, Anjali Sharma, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 42
Effect of anthocyanins on gut health markers, Firmicutes-Bacteroidetes ratio and short-chain fatty acids: a systematic review via meta-analysis
Payal Kapoor, Apoorv Tiwari, Saloni Sharma, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 38
Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity
Anayansi Escalante‐Aburto, Mayra Yesenia Mendoza-Córdova, Gail B. Mahady, et al.
Trends in Food Science & Technology (2023) Vol. 140, pp. 104140-104140
Open Access | Times Cited: 23
Evaluation of Anthocyanin Content, Antioxidant Potential and Antimicrobial Activity of Black, Purple and Blue Colored Wheat Flour and Wheat-Grass Juice against Common Human Pathogens
Natasha Sharma, Vandita Tiwari, Shreya Vats, et al.
Molecules (2020) Vol. 25, Iss. 24, pp. 5785-5785
Open Access | Times Cited: 61
Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread)
Anita Kumari, Saloni Sharma, Natasha Sharma, et al.
Molecules (2020) Vol. 25, Iss. 21, pp. 5071-5071
Open Access | Times Cited: 59
Spotlight on the overlapping routes and partners for anthocyanin transport in plants
Satveer Kaur, Natasha Sharma, Payal Kapoor, et al.
Physiologia Plantarum (2021) Vol. 171, Iss. 4, pp. 868-881
Closed Access | Times Cited: 50
Grain color formation and analysis of correlated genes by metabolome and transcriptome in different wheat lines at maturity
Li Li, Hui Zhang, Junna Liu, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 21
Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits
Tamer H. Gamel, Syed Muhammad Ghufran Saeed, Rashida Ali, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1358-1358
Open Access | Times Cited: 19
Antioxidant activity, anthocyanin profile, and mineral compositions of colored wheats
Vladamir P. Shamanin, Zeynep Hazal Tekin‐Cakmak, Salih Karasu, et al.
Quality Assurance and Safety of Crops & Foods (2024) Vol. 16, Iss. 1, pp. 98-107
Open Access | Times Cited: 6
A Review on Nature Treasured Biochrome: Anthocyanins, with Five Major Maharashtrian Sources
Shweta Kashid, Jai Karne, R.B. Athawale, et al.
Journal of Natural Remedies (2025), pp. 233-256
Closed Access
Does Plant Breeding for Antioxidant-Rich Foods Have an Impact on Human Health?
Laura Bassolino, Katia Petroni, Angela Polito, et al.
Antioxidants (2022) Vol. 11, Iss. 4, pp. 794-794
Open Access | Times Cited: 26
Characterization and discrimination of flavor volatiles of different colored wheat grains after cooking based on GC-IMS and chemometrics
Wengang Jin, Shibo Zhao, Sun Hai-yan, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100583-100583
Open Access | Times Cited: 13
Leptin pathway is a crucial target for anthocyanins to protect against metabolic syndrome
M. Liu, Siyu Li, Meiyi Guan, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-16
Closed Access | Times Cited: 4
The convergence of food science and nutrigenomics: Exploring new frontiers in innovation and development opportunities
Junli Feng, Yu Zhang, Fang-Yuan Zheng, et al.
Trends in Food Science & Technology (2025), pp. 104975-104975
Closed Access
Metabolism Regulation and Redox State: Insight into the Role of Superoxide Dismutase 1
Simona Damiano, Concetta Sozio, Giuliana La Rosa, et al.
International Journal of Molecular Sciences (2020) Vol. 21, Iss. 18, pp. 6606-6606
Open Access | Times Cited: 35
Variability in resistant starch, vitamins, carotenoids, phytochemicals and in-vitro antioxidant properties among diverse pigmented grains
S Vasudha Lakshmi, Giridhar Goudar, Mohar Singh, et al.
Journal of Food Measurement & Characterization (2021) Vol. 15, Iss. 3, pp. 2774-2789
Closed Access | Times Cited: 28
Anthocyanin biofortified colored wheat modifies gut microbiota in mice
Payal Kapoor, Anita Kumari, Bhawna Sheoran, et al.
Journal of Cereal Science (2022) Vol. 104, pp. 103433-103433
Closed Access | Times Cited: 20
Postprandial glycemic and lipidemic effects of black rice anthocyanin extract fortification in foods of varying macronutrient compositions and matrices
Sean Jun Leong Ou, Dimeng Yang, Hanny Putri Pranata, et al.
npj Science of Food (2023) Vol. 7, Iss. 1
Open Access | Times Cited: 12
Effect of polyphenols isolated from purple sweet potato (Ipomoea batatascv. Ayamurasaki) on the microbiota and the biomarker of colonic fermentation in rats fed with cellulose or inulin
Aldrine Kilua, Kyu‐Ho Han, Michihiro Fukushima
Food & Function (2020) Vol. 11, Iss. 11, pp. 10182-10192
Closed Access | Times Cited: 24
Physiological and molecular response of colored wheat seedlings against phosphate deficiency is linked to accumulation of distinct anthocyanins
Satveer Kaur, Anita Kumari, Natasha Sharma, et al.
Plant Physiology and Biochemistry (2021) Vol. 170, pp. 338-349
Closed Access | Times Cited: 22
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