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:
Bioaccessibility of phenolic compounds from Brazilian grape juices using a digestion model with intestinal barrier passage
Maria da Conceição Prudêncio Dutra, Ana Beatriz Martins da Silva, Ederlan de Souza Ferreira, et al.
Food Bioscience (2023) Vol. 52, pp. 102501-102501
Closed Access | Times Cited: 10
Maria da Conceição Prudêncio Dutra, Ana Beatriz Martins da Silva, Ederlan de Souza Ferreira, et al.
Food Bioscience (2023) Vol. 52, pp. 102501-102501
Closed Access | Times Cited: 10
Showing 10 citing articles:
How do in vitro digestion and cell metabolism affect the biological activity and phenolic profile of grape juice and wine
Diandra Pintać, Martina Tremmel, Jelena Vujetić, et al.
Food Chemistry (2024) Vol. 449, pp. 139228-139228
Closed Access | Times Cited: 5
Diandra Pintać, Martina Tremmel, Jelena Vujetić, et al.
Food Chemistry (2024) Vol. 449, pp. 139228-139228
Closed Access | Times Cited: 5
Exploring the impact of elevated pH and short maceration on the deterioration of red wines: physical and chemical perspectives
Carlos Artur Nascimento Alves, A. C. T. Biasoto, Grace da Silva Nunes, et al.
OENO One (2025) Vol. 59, Iss. 1
Open Access
Carlos Artur Nascimento Alves, A. C. T. Biasoto, Grace da Silva Nunes, et al.
OENO One (2025) Vol. 59, Iss. 1
Open Access
The juice incorporation from grape pomace pressing positively influence the yield and chemical composition without affecting its sensory profile
Maria da Conceição Prudêncio Dutra, Tainara Araújo Amorim, Ana Júlia Araújo de Brito, et al.
LWT (2025), pp. 117372-117372
Open Access
Maria da Conceição Prudêncio Dutra, Tainara Araújo Amorim, Ana Júlia Araújo de Brito, et al.
LWT (2025), pp. 117372-117372
Open Access
Graphene oxide functionalized with hydrophilic ionic liquid as stir bar coating: Sorptive extraction of selected triazines in grape juice samples
Alessandra Timóteo Cardoso, Fernando Mauro Lanças
Analytica Chimica Acta (2025) Vol. 1343, pp. 343691-343691
Closed Access
Alessandra Timóteo Cardoso, Fernando Mauro Lanças
Analytica Chimica Acta (2025) Vol. 1343, pp. 343691-343691
Closed Access
In vitro gastrointestinal digestion and gut microbiota fermentation of phenolic compounds from uvaia
David de Paulo Farias, Fábio Fernandes de Araújo, Juliana Villasante, et al.
Food Chemistry (2025), pp. 143462-143462
Closed Access
David de Paulo Farias, Fábio Fernandes de Araújo, Juliana Villasante, et al.
Food Chemistry (2025), pp. 143462-143462
Closed Access
Impact of Commercial Preparations of Pectinases on the Chemical Composition and Stability of Phenolic Compounds in Grape Juices
Maria da Conceição Prudêncio Dutra, A. J. de B. Araújo, Newton Carlos Santos, et al.
Journal of Food Biochemistry (2025) Vol. 2025, Iss. 1
Open Access
Maria da Conceição Prudêncio Dutra, A. J. de B. Araújo, Newton Carlos Santos, et al.
Journal of Food Biochemistry (2025) Vol. 2025, Iss. 1
Open Access
Cellulase-assisted extraction followed by pressurized liquid extraction for enhanced recovery of phenolic compounds from ‘BRS Violeta’ grape pomace
Tatiane de Oliveira Xavier Machado, Helena de Almeida Cerqueira Kodel, Fagne Alves dos Santos, et al.
Separation and Purification Technology (2024) Vol. 354, pp. 129218-129218
Open Access | Times Cited: 4
Tatiane de Oliveira Xavier Machado, Helena de Almeida Cerqueira Kodel, Fagne Alves dos Santos, et al.
Separation and Purification Technology (2024) Vol. 354, pp. 129218-129218
Open Access | Times Cited: 4
Effect of commercial Saccharomyces cerevisiae and non-Saccharomyces yeasts on the chemical composition and bioaccessibility of pineapple wine
Victor Hugo Almeida dos Anjos, A. J. de B. Araújo, Maria da Conceição Prudêncio Dutra, et al.
Food Research International (2024) Vol. 194, pp. 114888-114888
Closed Access | Times Cited: 3
Victor Hugo Almeida dos Anjos, A. J. de B. Araújo, Maria da Conceição Prudêncio Dutra, et al.
Food Research International (2024) Vol. 194, pp. 114888-114888
Closed Access | Times Cited: 3
Caftaric acid oxidation in the presence of cell signaling regulator glutathione: Electrochemical and chromatographic analyses
Emad F. Newair, Ibrahim M.A. Mohamed, François Garcia, et al.
Microchemical Journal (2023) Vol. 193, pp. 109045-109045
Closed Access | Times Cited: 7
Emad F. Newair, Ibrahim M.A. Mohamed, François Garcia, et al.
Microchemical Journal (2023) Vol. 193, pp. 109045-109045
Closed Access | Times Cited: 7
Dispersive Pipette Extraction and HPLC-DAD for the Determination of Polyphenols in Grape Juice
Marina Pereira-Coelho, Isabel Cristina da Silva Haas, Luciano Vitali, et al.
Food Analytical Methods (2023) Vol. 17, Iss. 2, pp. 269-283
Closed Access | Times Cited: 3
Marina Pereira-Coelho, Isabel Cristina da Silva Haas, Luciano Vitali, et al.
Food Analytical Methods (2023) Vol. 17, Iss. 2, pp. 269-283
Closed Access | Times Cited: 3
Food product preparation from the vinification of 'BRS Violeta' by-products
Tuany Yuri Kuboyama Nogueira, Victoria Diniz Shimizu-Marin, Ana Carolina Gonçales, et al.
Pesquisa Agropecuária Brasileira (2023) Vol. 58
Open Access
Tuany Yuri Kuboyama Nogueira, Victoria Diniz Shimizu-Marin, Ana Carolina Gonçales, et al.
Pesquisa Agropecuária Brasileira (2023) Vol. 58
Open Access
