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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:

The role of cholesterol oxidation products in food toxicity
Lisaura Maldonado‐Pereira, Matthew Daniel Schweiss, Carlo Barnaba, et al.
Food and Chemical Toxicology (2018) Vol. 118, pp. 908-939
Closed Access | Times Cited: 56

Showing 1-25 of 56 citing articles:

Strategies to reduce the risks of mRNA drug and vaccine toxicity
Dimitrios Bitounis, Eric Jacquinet, Maximillian A. Rogers, et al.
Nature Reviews Drug Discovery (2024) Vol. 23, Iss. 4, pp. 281-300
Closed Access | Times Cited: 62
Adverse effect of oxidized cholesterol exposure on colitis is mediated by modulation of gut microbiota
Chi Yan, Shou-He Huang, Huafang Ding, et al.
Journal of Hazardous Materials (2023) Vol. 459, pp. 132057-132057
Closed Access | Times Cited: 39
Design of Polymeric Films for Antioxidant Active Food Packaging
Wing‐Fu Lai
International Journal of Molecular Sciences (2021) Vol. 23, Iss. 1, pp. 12-12
Open Access | Times Cited: 49
Muscle food and human health: A systematic review from the perspective of external and internal oxidation
Zhaoming Wang, Zhiyuan Wu, Juncai Tu, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 85-99
Closed Access | Times Cited: 17
Application of Antioxidants as an Alternative Improving of Shelf Life in Foods
César Leyva‐Porras, Manuel Román-Aguirre, Pedro Cruz-Alcántar, et al.
Polysaccharides (2021) Vol. 2, Iss. 3, pp. 594-607
Open Access | Times Cited: 30
Dietary cholesterol oxidation products: Perspectives linking food processing and storage with health implications
Yan Liu, Xuan Yang, Fan Xiao, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 21, Iss. 1, pp. 738-779
Closed Access | Times Cited: 29
A Novel Method for the Determination of Squalene, Cholesterol and Their Oxidation Products in Food of Animal Origin by GC-TOF/MS
Małgorzata Czerwonka, Agnieszka Białek, Barbara Bobrowska‐Korczak
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 5, pp. 2807-2807
Open Access | Times Cited: 4
IMPLICAÇÕES NA SAÚDE E NOVOS PARADIGMAS DE CONSUMO DE PRODUTOS CÁRNEOS PROCESSADOS: REVISÃO
Tatiana Labre da Silva, Fernanda De Jorge Gouvêa, Júlia dos Santos Fonseca, et al.
Revista Multidisciplinar do Nordeste Mineiro (2025) Vol. 1, Iss. 1
Closed Access
Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation
Juan M. Pérez-Andrés, Janna Cropotova, Sabine M. Harrison, et al.
Foods (2020) Vol. 9, Iss. 12, pp. 1786-1786
Open Access | Times Cited: 31
Oxysterols: From redox bench to industry
Giuseppe Poli, Valerio Leoni, Fiorella Biasi, et al.
Redox Biology (2021) Vol. 49, pp. 102220-102220
Open Access | Times Cited: 26
Oxysterols — how much do we know about food occurrence, dietary intake and absorption?
Guadalupe García‐Llatas, Dario Mercatante, Gabriel López‐García, et al.
Current Opinion in Food Science (2021) Vol. 41, pp. 231-239
Closed Access | Times Cited: 21
Oxidative Status of Ultra-Processed Foods in the Western Diet
Lisaura Maldonado‐Pereira, Carlo Barnaba, Ilce Gabriela Medina‐Meza
Nutrients (2023) Vol. 15, Iss. 23, pp. 4873-4873
Open Access | Times Cited: 8
Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis)
Vanessa Sales de Oliveira, Davy Willian Hidalgo Cháves, Ormindo Domingues Gamallo, et al.
Food Research International (2020) Vol. 132, pp. 109091-109091
Open Access | Times Cited: 23
Lipid profiling and dietary assessment of infant formulas reveal high intakes of major cholesterol oxidative product (7-ketocholesterol)
Alice Kilvington, Carlo Barnaba, Surender Rajasekaran, et al.
Food Chemistry (2021) Vol. 354, pp. 129529-129529
Open Access | Times Cited: 19
Cholesterol Oxidation Products: Potential Adverse Effect and Prevention of Their Production in Foods
Chuanling Deng, Mingxuan Li, Yang Liu, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 48, pp. 18645-18659
Closed Access | Times Cited: 7
Cholesterol Reduces Partitioning of Antifungal Drug Itraconazole into Lipid Bilayers
Chetan Poojari, Agata Żak, Monika Dzieciuch-Rojek, et al.
The Journal of Physical Chemistry B (2020) Vol. 124, Iss. 11, pp. 2139-2148
Open Access | Times Cited: 19
Effects of xanthan gum, canning and storage period on fatty acid profile and cholesterol oxidation of restructured low-fat meat product of India
Sajad A. Rather, F.A. Masoodi, Jahangir A. Rather, et al.
Food Chemistry (2020) Vol. 359, pp. 128450-128450
Closed Access | Times Cited: 18
Dietary Oxidized Cholesterol Aggravates Chemically Induced Murine Colon Inflammation and Alters Gut Microbial Ecology
Chi Yan, Erika Kwek, Huafang Ding, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 41, pp. 13289-13301
Closed Access | Times Cited: 11
Effects of supplementation of DL-methionine on tissue and plasma antioxidant status during heat-induced oxidative stress in broilers
Johanna O. Zeitz, Anne Fleischmann, Tamara Ehbrecht, et al.
Poultry Science (2020) Vol. 99, Iss. 12, pp. 6837-6847
Open Access | Times Cited: 17
Impact of thermal processing and storage on fatty acid composition and cholesterol oxidation of canned traditional low-fat meat product of India
Sajad A. Rather, F.A. Masoodi, Jahangir A. Rather, et al.
LWT (2020) Vol. 139, pp. 110503-110503
Closed Access | Times Cited: 16
Effect of plasma-activated water (PAW) soaking on the lipid oxidation of sardine (Sardina pilchardus) fillets
Massimo Mozzon, Roberta Foligni, Cinzia Mannozzi, et al.
Food Research International (2023) Vol. 176, pp. 113823-113823
Open Access | Times Cited: 6
Oxysterols in stored powders as potential health hazards
Sylwia Chudy, Joanna Teichert
Scientific Reports (2021) Vol. 11, Iss. 1
Open Access | Times Cited: 13
Presence of cholesterol oxides in milk chocolates and their correlation with milk powder freshness
Davide Risso, Valerio Leoni, Federico Canzoneri, et al.
PLoS ONE (2022) Vol. 17, Iss. 3, pp. e0264288-e0264288
Open Access | Times Cited: 9
Assessment of lipid oxidation and microbial decontamination of sardine (Sardina pilchardus) fillets processed by plasma-activated water (PAW)
Massimo Mozzon, Cinzia Mannozzi, Roberta Foligni, et al.
LWT (2023) Vol. 188, pp. 115401-115401
Open Access | Times Cited: 5
Metabolism and the Effect of Animal-Derived Oxysterols in the Diet on the Development of Alzheimer’s Disease
Mikołaj Choroszyński, Maria Barcikowska, Anna Barczak
Annals of Nutrition and Metabolism (2022) Vol. 78, Iss. 3, pp. 125-132
Open Access | Times Cited: 8
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