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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:

Berry polyphenols and human health: evidence of antioxidant, anti-inflammatory, microbiota modulation, and cell-protecting effects
Nóra Pap, Marina Fidelis, Luciana Azevedo, et al.
Current Opinion in Food Science (2021) Vol. 42, pp. 167-186
Open Access | Times Cited: 160

Showing 1-25 of 160 citing articles:

Recent Developments in Polyphenol Applications on Human Health: A Review with Current Knowledge
Nikheel Bhojraj Rathod, Nariman Elabed, Sneh Punia, et al.
Plants (2023) Vol. 12, Iss. 6, pp. 1217-1217
Open Access | Times Cited: 129
New Advances in Metabolic Syndrome, from Prevention to Treatment: The Role of Diet and Food
Donatella Ambroselli, Fabrizio Masciulli, Enrico Romano, et al.
Nutrients (2023) Vol. 15, Iss. 3, pp. 640-640
Open Access | Times Cited: 97
Blueberry fruit valorization and valuable constituents: A review
Yumin Duan, Ayon Tarafdar, Deepshi Chaurasia, et al.
International Journal of Food Microbiology (2022) Vol. 381, pp. 109890-109890
Closed Access | Times Cited: 70
Effects of thermal processing on transformation of polyphenols and flavor quality
Zongde Jiang, Zisheng Han, Mengting Zhu, et al.
Current Opinion in Food Science (2023) Vol. 51, pp. 101014-101014
Closed Access | Times Cited: 40
Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects
Farah Zaaboul, Yuanfa Liu
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 964-998
Closed Access | Times Cited: 56
Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (Citrus bergamia, Risso)
Valeria Laganà, Angelo Maria Giuffré, Alessandra De Bruno, et al.
Foods (2022) Vol. 11, Iss. 8, pp. 1137-1137
Open Access | Times Cited: 53
Antioxidant and Anti-Inflammatory Compounds from Edible Plants with Anti-Cancer Activity and Their Potential Use as Drugs
Sofía Isabel Cuevas-Cianca, Cristian Romero-Castillo, José Luis Gálvez-Romero, et al.
Molecules (2023) Vol. 28, Iss. 3, pp. 1488-1488
Open Access | Times Cited: 35
Chinese herbal medicines: The modulator of nonalcoholic fatty liver disease targeting oxidative stress
Pin Gong, Hui Long, Yuxi Guo, et al.
Journal of Ethnopharmacology (2023) Vol. 318, pp. 116927-116927
Closed Access | Times Cited: 30
Blackberries and Mulberries: Berries with Significant Health-Promoting Properties
Mariana S. Martins, Ana C. Gonçalves, Gilberto Alves, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 15, pp. 12024-12024
Open Access | Times Cited: 23
Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits
Jasmina Mitrevski, Nebojša Đ. Pantelić, Margarita Dodevska, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 322-322
Open Access | Times Cited: 22
Metabolic Changes of Active Components of Important Medicinal Plants on the basis of Traditional Chinese Medicine under Different Environmental Stresses
Mohamad Hesam Shahrajabian, Yue Kuang, Haoran Cui, et al.
Current Organic Chemistry (2023) Vol. 27, Iss. 9, pp. 782-806
Closed Access | Times Cited: 21
Berry wax improves the physico-mechanical, thermal, water barrier properties and biodegradable potential of chitosan food packaging film
Suliman Khan, Sulafa B.H. Hashim, Muhammad Arslan, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129821-129821
Closed Access | Times Cited: 12
Antioxidant activity of the main phenolics found in red fruits: An in vitro and in silico study
Ana C. Gonçalves, Amílcar Falcão, Gilberto Alves, et al.
Food Chemistry (2024) Vol. 452, pp. 139459-139459
Closed Access | Times Cited: 9
Plant anthocyanins: classification, biosynthesis, regulation, bioactivity, and health benefits
Zhaogeng Lu, Xinwen Wang, Xinyi Lin, et al.
Plant Physiology and Biochemistry (2024) Vol. 217, pp. 109268-109268
Closed Access | Times Cited: 8
Interindividual differences in aronia juice tolerability linked to gut microbiome and metabolome changes—secondary analysis of a randomized placebo-controlled parallel intervention trial
Sonja Lackner, Alexander Mahnert, Christine Moissl‐Eichinger, et al.
Microbiome (2024) Vol. 12, Iss. 1
Open Access | Times Cited: 7
Binary probiotic fermentation promotes signal (cyclic AMP) exchange to increases the number of viable probiotics, anthocyanins and polyphenol content, and the odor scores of wolfberry fermented beverages
Xiankang Fan, Mingzhen Liu, Zihang Shi, et al.
Food Chemistry (2024) Vol. 448, pp. 139085-139085
Closed Access | Times Cited: 7
Potential application of green extracts rich in phenolics for innovative functional foods: natural deep eutectic solvents as media for isolation of biocompounds from berries
Mila Lazović, Marko Jović, Marija Petrović, et al.
Food & Function (2024) Vol. 15, Iss. 8, pp. 4122-4139
Open Access | Times Cited: 7
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits
Run-Hui Ma, Xiuxiu Zhang, Kiran Thakur, et al.
Current Opinion in Food Science (2022) Vol. 47, pp. 100871-100871
Closed Access | Times Cited: 31
Towards smart and sustainable development of modern berry cultivars in Europe
Elisa Senger, Sonia Osorio, K. Olbricht, et al.
The Plant Journal (2022) Vol. 111, Iss. 5, pp. 1238-1251
Open Access | Times Cited: 28
Cardiovascular disease protective properties of blueberry polyphenols (Vaccinium corymbosum): a concise review
John O. Onuh, Norma L Dawkins, Rotimi E. Aluko
Food Production Processing and Nutrition (2023) Vol. 5, Iss. 1
Open Access | Times Cited: 17
Polyphenol Extraction from Food (by) Products by Pulsed Electric Field: A Review
Vassilis Athanasiadis, Theodoros Chatzimitakos, Konstantina Kotsou, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 21, pp. 15914-15914
Open Access | Times Cited: 16
Fruits of Wild-Grown Shrubs for Health Nutrition
Оlena Stabnikova, Viktor Stabnikov, Octavio Paredes‐López
Plant Foods for Human Nutrition (2024) Vol. 79, Iss. 1, pp. 20-37
Closed Access | Times Cited: 6
Green recovery and application of berry anthocyanins in functional gummies: Stability study, plasma and cellular antioxidant and anti-inflammatory activity
Nima Mohammadi, Marcelo Franchin, Carolina Girotto Pressete, et al.
Food Research International (2024) Vol. 196, pp. 115128-115128
Open Access | Times Cited: 6
Elderberry pomace for food/nutraceutical product development: impact of drying methods and simulated in vitro gastrointestinal digestion on phenolic profile and bioaccessibility
Milagros Gómez Mattson, Rocío Corfield, Carolina Schebor, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4921-4929
Closed Access | Times Cited: 5
Ultrasound and Microwave-Assisted Extraction of Blackberry (Rubus fruticosus L.) Pomace: Analysis of Chemical Properties and Anticancer Activity
Indrė Čechovičienė, Živilė Tarasevičienė, Ewelina Hallmann, et al.
Plants (2025) Vol. 14, Iss. 3, pp. 384-384
Open Access
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