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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:

Phenolics and antioxidant activity of bamboo leaves soup as affected by in vitro digestion
Yi‐Long Ma, Yang Yang, Jie Gao, et al.
Food and Chemical Toxicology (2019) Vol. 135, pp. 110941-110941
Closed Access | Times Cited: 54

Showing 1-25 of 54 citing articles:

Influence of In Vitro Digestion on Composition, Bioaccessibility and Antioxidant Activity of Food Polyphenols—A Non-Systematic Review
Karolina Wojtunik‐Kulesza, Anna Oniszczuk, Tomasz Oniszczuk, et al.
Nutrients (2020) Vol. 12, Iss. 5, pp. 1401-1401
Open Access | Times Cited: 317
Comparison of Flavonoid O-Glycoside, C-Glycoside and Their Aglycones on Antioxidant Capacity and Metabolism during In Vitro Digestion and In Vivo
Liangqin Xie, Zeyuan Deng, Jie Zhang, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 882-882
Open Access | Times Cited: 79
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
Stability and antioxidant activity of phenolic compounds during in vitro digestion
Chun Xiao Li, Fu Rong Wang, Bing Zhang, et al.
Journal of Food Science (2023) Vol. 88, Iss. 2, pp. 696-716
Closed Access | Times Cited: 39
The bioaccessibility, bioavailability, bioactivity, and prebiotic effects of phenolic compounds from raw and solid-fermented mulberry leaves during in vitro digestion and colonic fermentation
Qiannan Zhao, Zewei Wang, Xin Wang, et al.
Food Research International (2023) Vol. 165, pp. 112493-112493
Closed Access | Times Cited: 35
Chemical and functional characterization of the main bioactive molecules contained in hulled Cannabis sativa L. seeds for use as functional ingredients
Sara Frazzini, Michele Torresani, Gabriella Roda, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101084-101084
Open Access | Times Cited: 9
Identification and in vitro anti-inflammatory activity of different forms of phenolic compounds in Camellia oleifera oil
Tao Zhang, Fangcheng Qiu, Li Chen, et al.
Food Chemistry (2020) Vol. 344, pp. 128660-128660
Closed Access | Times Cited: 65
Understanding the bioaccessibility, α-amylase and α-glucosidase enzyme inhibition kinetics of Allmania nodiflora (L.) R.Br. ex Wight polyphenols during in vitro simulated digestion
Gayathri Jagadeesan, Kasipandi Muniyandi, Ashwini Lydia Manoharan, et al.
Food Chemistry (2021) Vol. 372, pp. 131294-131294
Closed Access | Times Cited: 42
Total Phenolic Content and Antioxidant Activity of In Vitro Digested Hemp-Based Products
Davide Lanzoni, Eva Skřivanová, R. Rebucci, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 601-601
Open Access | Times Cited: 18
An in silico approach to target RNA-dependent RNA polymerase of COVID-19 with naturally occurring phytochemicals
Hafiza Salaha Mahrosh, Ghulam Mustafa
Environment Development and Sustainability (2021) Vol. 23, Iss. 11, pp. 16674-16687
Open Access | Times Cited: 29
Characterization of odor-active compounds in moso bamboo (Phyllostachys pubescens Mazel) leaf via gas chromatography-ion mobility spectrometry, one- and two-dimensional gas chromatography-olfactory-mass spectrometry, and electronic nose
Dong-Yu Shen, Huanlu Song, Tingting Zou, et al.
Food Research International (2021) Vol. 152, pp. 110916-110916
Closed Access | Times Cited: 27
Exploring the effect of in vitro digestion on the phenolics and antioxidant activity of Lycium barbarum fruit extract
Yi‐Long Ma, Yue Wang, Zheng‐Fang Wu, et al.
Food Bioscience (2022) Vol. 51, pp. 102255-102255
Closed Access | Times Cited: 19
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
Postharvest ripening-induced modification of cell wall polysaccharide affects plum phenolic bioavailability
Xiaoxiao Niu, Yang Tao, Qinghui Wang, et al.
Food Chemistry (2025) Vol. 479, pp. 143780-143780
Closed Access
Bioaccessibility of Bioactive Compounds of ‘Fresh Garlic’ and ‘Black Garlic’ through In Vitro Gastrointestinal Digestion
Alicia Moreno-Ortega, Gema Pereira‐Caro, José Luis Ordóñez-Díaz, et al.
Foods (2020) Vol. 9, Iss. 11, pp. 1582-1582
Open Access | Times Cited: 30
Solvent effect on phenolics and antioxidant activity of Huangshan Gongju (Dendranthema morifolium (Ramat) Tzvel. cv. Gongju) extract
Yi‐Long Ma, Ping Sun, Jun Feng, et al.
Food and Chemical Toxicology (2020) Vol. 147, pp. 111875-111875
Closed Access | Times Cited: 29
Impact of particle size on the nutrition release and antioxidant activity of rape, buckwheat and rose bee pollens
Yuan Yuan, Shun Zhong, Zeyuan Deng, et al.
Food & Function (2023) Vol. 14, Iss. 4, pp. 1897-1908
Closed Access | Times Cited: 9
Elicitation of nutritional, antioxidant, and antidiabetic potential of barnyard millet (Echinochloa esculenta (A. Braun) H. Scholz) sprouts and microgreens through in vitro bio-accessibility assessment
Madhu Bala Durairajan, Vetri Velavan Sundararajan, Gowtham Kannan, et al.
Food Chemistry (2023) Vol. 441, pp. 138282-138282
Closed Access | Times Cited: 9
Phenolic diversity and antioxidant potential of different varieties of bamboo leaves using LC-ESI-QTOF-MS/MS and LC-ESI-QqQ-MS/MS
Carla Andressa Almeida Farias, Andreara Rodrigues dos Reis, Damila Rodrigues de Morais, et al.
Food Research International (2024) Vol. 179, pp. 114025-114025
Closed Access | Times Cited: 3
Effects of the Species and Growth Stage on the Antioxidant and Antifungal Capacities, Polyphenol Contents, and Volatile Profiles of Bamboo Leaves
Hui Shen, Wang Yan, Pingping Shi, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 480-480
Open Access | Times Cited: 3
Time maters: Exploring the dynamics of bioactive compounds content, bioaccessibility and antioxidant activity during Lupinus angustifolius germination
Fabiola Araceli Guzmán‐Ortiz, Ciro Baruchs Muñoz-Llandes, Cristina Martínez‐Villaluenga
Food Research International (2024) Vol. 187, pp. 114426-114426
Open Access | Times Cited: 3
Phenolic profile and antioxidant activity of hemp co-products following green chemical extraction and ex vivo digestion
Davide Lanzoni, Francesca Mercogliano, R. Rebucci, et al.
Italian Journal of Animal Science (2024) Vol. 23, Iss. 1, pp. 651-663
Open Access | Times Cited: 3
Hydrothermal Treatment Effect on Antioxidant Activity and Polyphenols Concentration and Profile of Brussels sprouts (Brassica oleracea var. gemmifera) in an In Vitro Simulated Gastrointestinal Digestion Model
Joanna Doniec, Adam Florkiewicz, Kinga Dziadek, et al.
Antioxidants (2022) Vol. 11, Iss. 3, pp. 446-446
Open Access | Times Cited: 15
Biological activity of optimized phenolic extracts of quince (Cydonia oblonga Miller) parts before and after simulated in vitro gastrointestinal digestion
Seda Altuntaş, Mihriban Korukluoğlu
Food Chemistry (2023) Vol. 437, pp. 137846-137846
Closed Access | Times Cited: 8
In vitro assessment of the effect of microencapsulation techniques on the stability, bioaccessibility and bioavailability of mulberry leaf bioactive compounds
William Tchabo, Giscard Kuate Kaptso, Guillaume Legrand Ngolong Ngea, et al.
Food Bioscience (2021) Vol. 47, pp. 101461-101461
Closed Access | Times Cited: 18
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