Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Polyphenolic profile, macro- and microelements in bioaccessible fractions of grape juice sediment using in vitro gastrointestinal simulation
Isabel Cristina da Silva Haas, Isabela Maia Toaldo, Trilícia Margarida Gomes, et al.
Food Bioscience (2018) Vol. 27, pp. 66-74
Closed Access | Times Cited: 47

Showing 1-25 of 47 citing articles:

An overview of the extraction and characterization of bioactive phenolic compounds from agri-food waste within the framework of circular bioeconomy
Aina Mir‐Cerdà, Óscar Núñez, Mercè Granados, et al.
TrAC Trends in Analytical Chemistry (2023) Vol. 161, pp. 116994-116994
Open Access | Times Cited: 78
Development of alginate/pectin microcapsules by a dual process combining emulsification and ultrasonic gelation for encapsulation and controlled release of anthocyanins from grapes (Vitis labrusca L.)
Laís Bruno Norcino, Juliana Farinassi Mendes, Jayne de Abreu Figueiredo, et al.
Food Chemistry (2022) Vol. 391, pp. 133256-133256
Open Access | Times Cited: 42
The effects of different drying methods on the in vitro bioaccessibility of phenolics, antioxidant capacity, minerals and morphology of black ‘Isabel’ grape
Kübra Özkan, Ayşe Karadağ, Osman Sağdıç
LWT (2022) Vol. 158, pp. 113185-113185
Open Access | Times Cited: 38
The Bioaccessibility of Grape-Derived Phenolic Compounds: An Overview
Danijel D. Milinčić, Nemanja Stanisavljević, Milica M. Pešić, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 607-607
Open Access | Times Cited: 1
Effect of drying methods on free and bound phenolic compounds, antioxidant capacities, and bioaccessibility of Cornelian cherry
Hati̇ce Merve Bayram, Kübra Özkan, Arda Öztürkcan, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 9, pp. 2461-2478
Open Access | Times Cited: 6
Changes in bio‐accessibility, polyphenol profile and antioxidants of quinoa and djulis sprouts during in vitro simulated gastrointestinal digestion
Qinping Zhang, Bao Xing, Menghan Sun, et al.
Food Science & Nutrition (2020) Vol. 8, Iss. 8, pp. 4232-4241
Open Access | Times Cited: 47
Assessment of in-vitro bioaccessibility and antioxidant capacity of phenolic compounds extracts recovered from grapevine bunch stem and cane by-products
Susana Ferreyra, Carolina Torres‐Palazzolo, Rubén Bottini, et al.
Food Chemistry (2021) Vol. 348, pp. 129063-129063
Closed Access | Times Cited: 33
The bioaccessibility and bioactivity of polyphenols from tsampa prepared from roasted highland barley flour solid-fermented by autochthonous lactic acid bacteria
Nuo Chen, Wenming Dong, Qin Luo, et al.
Food Research International (2025), pp. 115817-115817
Closed Access
Effects of high-pressure homogenization on phenolics profile, antioxidant activity, α-glucosidase inhibitory activity, and insulin resistance of peach juice during simulated gastrointestinal digestion
Yijin Peng, Shenke Bie, Shengbao Cai, et al.
Food Chemistry X (2025) Vol. 26, pp. 102263-102263
Open Access
In vitro simulated gastrointestinal digestion and its influence on the bioaccessibility and bioactivity of phenolic compounds from Buritirana (Mauritiella armata) pulp, shells, and seeds
Rômulo Alves Morais, Gabriela Polmann, Sandra Regina Salvador Ferreira, et al.
Food Research International (2025) Vol. 206, pp. 116036-116036
Closed Access
Enhancing quality and stability of guava nectar using tomato seed protein isolate and hydrolysate: physico-chemical, bioactive, rheological, and sensory assessment
Sudha Rana, Swati Kapoor, Sameer Sharma, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
An analytical approach to determine the health benefits and health risks of consuming berry juices
Magdalena Fabjanowicz, Anna Różańska, Nada S. Abdelwahab, et al.
Food Chemistry (2023) Vol. 432, pp. 137219-137219
Closed Access | Times Cited: 10
In Vitro Antioxidant Activity of Liposomal Formulations of Sea Buckthorn and Grape Pomace
Violina Popovici, Adrian-Bogdan Boldianu, Adela Pintea, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2478-2478
Open Access | Times Cited: 3
Characterization of Alginate-Crystalline Nanocellulose Composite Hydrogel as Polyphenol Encapsulation Agent
Winda Christina Harlen, Sangeeta Prakash, Sri Hartati Yuliani, et al.
Food Research International (2024) Vol. 195, pp. 114989-114989
Open Access | Times Cited: 3
Bioactive compounds and total antioxidant capacity of cane residues from different grape varieties
Susana Ferreyra, Andrea Antoniolli, Rubén Bottini, et al.
Journal of the Science of Food and Agriculture (2019) Vol. 100, Iss. 1, pp. 376-383
Open Access | Times Cited: 29
Digestion behavior and antidepressant-like effect promoted by acute administration of blueberry extract on mice
Andreia Gapski, Trilícia Margarida Gomes, Maiara Arbigaus Bredun, et al.
Food Research International (2019) Vol. 125, pp. 108618-108618
Open Access | Times Cited: 26
Influence of In Vitro Digestion on Antioxidant Activity of Enriched Apple Snacks with Grape Juice
Constanza Pavez-Guajardo, Sandra Regina Salvador Ferreira, Simone Mazzutti, et al.
Foods (2020) Vol. 9, Iss. 11, pp. 1681-1681
Open Access | Times Cited: 24
Cashew apple juice containing gluco-oligosaccharides, dextran, and tagatose promotes probiotic microbial growth
Ana Karoline Ferreira Leite, Brenda Novais Santos, Thatyane Vidal Fonteles, et al.
Food Bioscience (2021) Vol. 42, pp. 101080-101080
Closed Access | Times Cited: 21
A green analytical method for the determination of polyphenols in wine by dispersive pipette extraction and LC-MS/MS
Marina Pereira-Coelho, Isabel Cristina da Silva Haas, Cássia Katrin Reinke, et al.
Food Chemistry (2022) Vol. 405, pp. 134860-134860
Open Access | Times Cited: 15
Characterization and bioaccessibility assessment of bioactive compounds from camu-camu (Myrciaria dubia) powders and their food applications
Juliana María García-Chacón, Francisco J. Rodríguez‐Pulido, Francisco J. Heredia, et al.
Food Research International (2023) Vol. 176, pp. 113820-113820
Open Access | Times Cited: 8
Continuous clarification of grape juice using a packed bed bioreactor including pectinase enzyme immobilized on glass beads
Seyedeh Zahra Azimi, Seyed Saeid Hosseini, Faramarz Khodaiyan
Food Bioscience (2021) Vol. 40, pp. 100877-100877
Closed Access | Times Cited: 19
Phenolic compounds in grapes (genus Vitis): A review of their antioxidant activity, antiproliferative capacity, and cytotoxic effect on colorectal cancer
Estefanía Neira-Ospina, Jessica Rojas, Gloria A. Santa-González, et al.
Journal of Applied Pharmaceutical Science (2024)
Open Access | Times Cited: 2
Tamarillo Polyphenols Encapsulated-Cubosome: Formation, Characterization, Stability during Digestion and Application in Yoghurt
Tung Thanh Diep, Michelle Ji Yeon Yoo, Elaine Rush
Antioxidants (2022) Vol. 11, Iss. 3, pp. 520-520
Open Access | Times Cited: 12
The effect of hardaliye on reducing the formation of malondialdehyde during in vitro gastrointestinal digestion of meat products
Ayşe Semra Aksoy, Muhammet Arıcı, Mustafa Yaman
Food Bioscience (2022) Vol. 47, pp. 101747-101747
Closed Access | Times Cited: 12
Evaluation of the changes in active substances and their effects on intestinal microflora during simulated digestion of Gastrodia elata
Shucong Fan, Wei Tian, Qinjun Wang, et al.
LWT (2022) Vol. 169, pp. 113924-113924
Open Access | Times Cited: 11
Page 1 - Next Page

Scroll to top