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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:

Static Digestion Models: General Introduction
Amparo Alegrı́a, Guadalupe García‐Llatas, Antonio Cilla
Springer eBooks (2015), pp. 3-12
Closed Access | Times Cited: 55

Showing 1-25 of 55 citing articles:

Algal Proteins: Extraction, Application, and Challenges Concerning Production
Stephen Bleakley, María Hayes
Foods (2017) Vol. 6, Iss. 5, pp. 33-33
Open Access | Times Cited: 861
Effect of processing on the bioaccessibility of bioactive compounds – A review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols
Antonio Cilla, Lourdes Bosch, Reyes Barberá, et al.
Journal of Food Composition and Analysis (2017) Vol. 68, pp. 3-15
Closed Access | Times Cited: 195
Encapsulation of probiotics: past, present and future
R. Rajam, Parthasarathi Subramanian
Beni-Suef University Journal of Basic and Applied Sciences (2022) Vol. 11, Iss. 1
Open Access | Times Cited: 95
Seaweed Components as Potential Modulators of the Gut Microbiota
Emer Shannon, Michael A. Conlon, María Hayes
Marine Drugs (2021) Vol. 19, Iss. 7, pp. 358-358
Open Access | Times Cited: 95
Changes in bioactive compounds and antioxidant activity of plant-based foods by gastrointestinal digestion: a review
Sunantha Ketnawa, Florencio Collado Reginio, Sukanya Thuengtung, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 17, pp. 4684-4705
Closed Access | Times Cited: 90
Recent advances in the conjugation approaches for enhancing the bioavailability of polyphenols
Shahriyar Sahraeian, Ali Rashidinejad, Mohammad‐Taghi Golmakani
Food Hydrocolloids (2023) Vol. 146, pp. 109221-109221
Open Access | Times Cited: 31
In vitro gastrointestinal digestion of crisphead lettuce: Changes in bioactive compounds and antioxidant potential
Sunantha Ketnawa, Jutalak Suwannachot, Yukiharu Ogawa
Food Chemistry (2019) Vol. 311, pp. 125885-125885
Closed Access | Times Cited: 63
Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations
Joanna Nadia, John E. Bronlund, R. Paul Singh, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 3, pp. 2660-2698
Closed Access | Times Cited: 54
Tomato and human health: A perspective from post‐harvest processing, nutrient bio‐accessibility, and pharmacological interaction
Ke Tian Yong, Phaik Har Yong, Zhi Xiang Ng
Food Frontiers (2023) Vol. 4, Iss. 4, pp. 1702-1719
Open Access | Times Cited: 16
Compositional and structural aspects of hydro- and oleogels: Similarities and specificities from the perspective of digestibility
Paula Kiyomi Okuro, Tatiana Porto Santos, Rosiane Lopes Cunha
Trends in Food Science & Technology (2021) Vol. 111, pp. 55-67
Closed Access | Times Cited: 38
A versatile, compartmentalised gut-on-a-chip system for pharmacological and toxicological analyses
Pim de Haan, Milou J.C. Santbergen, Meike van der Zande, et al.
Scientific Reports (2021) Vol. 11, Iss. 1
Open Access | Times Cited: 35
Proteins extracted from seaweedUndaria pinnatifidaand their potential uses as foods and nutraceuticals
Harshani Nadeeshani, Amira Hassouna, Jun Lu
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 22, pp. 6187-6203
Closed Access | Times Cited: 33
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
Bioaccessibility and HPLC-MS/MS chemical characterization of phenolic antioxidants in Red Chicory (Cichorium intybus)
Caterina Bergantin, Annalisa Maietti, Alberto Cavazzini, et al.
Journal of Functional Foods (2017) Vol. 33, pp. 94-102
Open Access | Times Cited: 48
HPLC-UV/Vis-APCI-MS/MS Determination of Major Carotenoids and Their Bioaccessibility from “Delica” (Cucurbita maxima) and “Violina” (Cucurbita moschata) Pumpkins as Food Traceability Markers
Caterina Bergantin, Annalisa Maietti, Paola Tedeschi, et al.
Molecules (2018) Vol. 23, Iss. 11, pp. 2791-2791
Open Access | Times Cited: 45
Effect of the nixtamalization process on the protein bioaccessibility of white and red sorghum flours during in vitro gastrointestinal digestion
A.H. Cabrera-Ramírez, Iván Luzardo‐Ocampo, Aurea K. Ramírez‐Jiménez, et al.
Food Research International (2020) Vol. 134, pp. 109234-109234
Closed Access | Times Cited: 38
Effect of in vitro digestion on phenolic compounds and antioxidant capacity of different apple (Malus domestica) varieties harvested in Mexico
Lizbeth Sandra Corona-Leo, Ofelia Gabriela Meza‐Márquez, Diana Maylet Hernández-Martínez
Food Bioscience (2021) Vol. 43, pp. 101311-101311
Closed Access | Times Cited: 29
Study of in vitro digestion of Tenebrio molitor flour for evaluation of its impact on the human gut microbiota
Nelson Mota de Carvalho, Gemma E. Walton, Carlos Poveda, et al.
Journal of Functional Foods (2019) Vol. 59, pp. 101-109
Open Access | Times Cited: 35
α-Linolenic and γ-linolenic acids exercise differential antitumor effects on HT-29 human colorectal cancer cells
María José González‐Fernández, Ignacio Ortea, José Luis Guil‐Guerrero
Toxicology Research (2020) Vol. 9, Iss. 4, pp. 474-483
Open Access | Times Cited: 32
Simulated gastrointestinal digestion of amaranth flour and protein isolate: Comparison of methodologies and release of antioxidant peptides
Mariela Rodríguez, Susan F. García Fillería, Valeria A. Tironi
Food Research International (2020) Vol. 138, pp. 109735-109735
Closed Access | Times Cited: 32
In-vitro digestion of whey protein- and soy lecithin-stabilized High Oleic Palm Oil emulsions
Camilo Eduardo Sandoval-Cuellar, María de Jesús Perea‐Flores, María Ximena Quintanilla‐Carvajal
Journal of Food Engineering (2020) Vol. 278, pp. 109918-109918
Closed Access | Times Cited: 30
Impact of an in vitro dynamic gastrointestinal digestion on phenolic compounds and antioxidant capacity of apple treated by high-pressure processing
Irene Fernández-Jalao, Claudia Balderas, Concepción Sánchez‐Moreno, et al.
Innovative Food Science & Emerging Technologies (2020) Vol. 66, pp. 102486-102486
Open Access | Times Cited: 29
Preservation of Human Gut Microbiota Inoculums for In Vitro Fermentations Studies
Nelson Mota de Carvalho, Diana Oliveira, Mayra Anton Dib Saleh, et al.
Fermentation (2021) Vol. 7, Iss. 1, pp. 14-14
Open Access | Times Cited: 26
Seaweed as a Safe Nutraceutical Food: How to Increase Human Welfare?
João Cotas, Joana O. Tavares, Ana Rita Silva, et al.
Nutraceuticals (2024) Vol. 4, Iss. 3, pp. 323-362
Open Access | Times Cited: 3
In vitro gastrointestinal digestion methods of carbohydrate‐rich foods
Rebeca Dávila León, Marcela González‐Vázquez, Karen Estefania Lima‐Villegas, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 2, pp. 722-733
Open Access | Times Cited: 7
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