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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:

Effects of a high fat meal matrix and protein complexation on the bioaccessibility of blueberry anthocyanins using the TNO gastrointestinal model (TIM-1)
David Ribnicky, Diana E. Roopchand, Andrew Oren, et al.
Food Chemistry (2013) Vol. 142, pp. 349-357
Open Access | Times Cited: 164

Showing 1-25 of 164 citing articles:

The Impact of Food Bioactives on Health
Olivia Ménard, Didier Dupont, Daniel Picque
Springer eBooks (2015)
Closed Access | Times Cited: 686
Dietary Polyphenols Promote Growth of the Gut Bacterium Akkermansia muciniphila and Attenuate High-Fat Diet–Induced Metabolic Syndrome
Diana E. Roopchand, Rachel N. Carmody, Peter Kühn, et al.
Diabetes (2015) Vol. 64, Iss. 8, pp. 2847-2858
Open Access | Times Cited: 582
Can dynamicin vitrodigestion systems mimic the physiological reality?
Didier Dupont, Monique Alric, Stéphanie Blanquet‐Diot, et al.
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 10, pp. 1546-1562
Open Access | Times Cited: 268
Unraveling Anthocyanin Bioavailability for Human Health
Mary Ann Lila, Britt Burton‐Freeman, Mary H. Grace, et al.
Annual Review of Food Science and Technology (2016) Vol. 7, Iss. 1, pp. 375-393
Closed Access | Times Cited: 259
Cyanidin-3-O-glucoside: Physical-Chemistry, Foodomics and Health Effects
Francisco J. Olivas‐Aguirre, Joaquı́n Rodrigo-García, Nina del Rocío Martínez–Ruiz, et al.
Molecules (2016) Vol. 21, Iss. 9, pp. 1264-1264
Open Access | Times Cited: 243
Polyphenols, food and pharma. Current knowledge and directions for future research
Anna Tresserra‐Rimbau, Rosa M. Lamuela‐Raventós, Juan J. Moreno
Biochemical Pharmacology (2018) Vol. 156, pp. 186-195
Closed Access | Times Cited: 230
Current in vitro digestion systems for understanding food digestion in human upper gastrointestinal tract
Cheng Li, Wenwen Yu, Peng Wu, et al.
Trends in Food Science & Technology (2019) Vol. 96, pp. 114-126
Closed Access | Times Cited: 216
Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods
Yuting Li, Dong He, Bing Li, et al.
Trends in Food Science & Technology (2021) Vol. 110, pp. 470-482
Closed Access | Times Cited: 215
Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals
David Julian McClements, Hang Xiao
Food & Function (2014) Vol. 5, Iss. 7, pp. 1320-1333
Closed Access | Times Cited: 190
Metabolic syndrome and obesity among users of second generation antipsychotics: A global challenge for modern psychopharmacology
Leonel E. Rojo, Pablo A. Gaspar, H. Silva, et al.
Pharmacological Research (2015) Vol. 101, pp. 74-85
Closed Access | Times Cited: 188
The delivery of sensitive food bioactive ingredients: Absorption mechanisms, influencing factors, encapsulation techniques and evaluation models
Cheng Bao, Ping Jiang, Jingjing Chai, et al.
Food Research International (2019) Vol. 120, pp. 130-140
Closed Access | Times Cited: 179
A Review of Factors Affecting Anthocyanin Bioavailability: Possible Implications for the Inter-Individual Variability
Merve Eda Eker, Kjersti Aaby, Irena Budić-Leto, et al.
Foods (2019) Vol. 9, Iss. 1, pp. 2-2
Open Access | Times Cited: 163
Dietary Effects of Anthocyanins in Human Health: A Comprehensive Review
Ana C. Gonçalves, Ana R. Nunes, Amílcar Falcão, et al.
Pharmaceuticals (2021) Vol. 14, Iss. 7, pp. 690-690
Open Access | Times Cited: 161
Blueberry anthocyanins: An updated review on approaches to enhancing their bioavailability
Daniela D. Herrera‐Balandrano, Zhi Chai, Trust Beta, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 808-821
Closed Access | Times Cited: 106
Anthocyanins: Metabolic Digestion, Bioavailability, Therapeutic Effects, Current Pharmaceutical/Industrial Use, and Innovation Potential
Hüseyin Ayvaz, Turgut Cabaroğlu, Asiye Akyıldız, et al.
Antioxidants (2022) Vol. 12, Iss. 1, pp. 48-48
Open Access | Times Cited: 70
Polyphenol-Protein Particles: A Nutraceutical Breakthrough in Nutrition and Food Science
Sidra Tul-Muntaha, Allah Rakha, Hina Rasheed, et al.
Journal of Agriculture and Food Research (2025), pp. 101641-101641
Open Access | Times Cited: 4
Bioaccessibility assessment methodologies and their consequences for the risk–benefit evaluation of food
Carlos Cardoso, Cláudia Afonso, Helena Lourenço, et al.
Trends in Food Science & Technology (2014) Vol. 41, Iss. 1, pp. 5-23
Closed Access | Times Cited: 173
Gastrointestinal interactions, absorption, splanchnic metabolism and pharmacokinetics of orally ingested phenolic compounds
J. Abraham Domínguez‐Ávila, Abraham Wall‐Medrano, Gustavo R. Velderrain‐Rodríguez, et al.
Food & Function (2017) Vol. 8, Iss. 1, pp. 15-38
Closed Access | Times Cited: 158
Enhancing Nutraceutical Performance Using Excipient Foods: Designing Food Structures and Compositions to Increase Bioavailability
David Julian McClements, Liqiang Zou, Ruojie Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety (2015) Vol. 14, Iss. 6, pp. 824-847
Closed Access | Times Cited: 135
Effect of food matrix on the content and bioavailability of flavonoids
Senem Kamiloğlu, Merve Tomaş, Tuğba Özdal, et al.
Trends in Food Science & Technology (2020) Vol. 117, pp. 15-33
Closed Access | Times Cited: 134
Comparison of binding interactions of cyanidin-3-O-glucoside to β-conglycinin and glycinin using multi-spectroscopic and thermodynamic methods
Cong Ren, Wenfei Xiong, Jing Li, et al.
Food Hydrocolloids (2019) Vol. 92, pp. 155-162
Closed Access | Times Cited: 124
Plant phenolics as functional food ingredients
Celestino Santos‐Buelga, Ana M. Gonzaléz‐Paramás, Oludemi Taofiq, et al.
Advances in food and nutrition research (2019), pp. 183-257
Closed Access | Times Cited: 119
Human intervention study to investigate the intestinal accessibility and bioavailability of anthocyanins from bilberries
Dolores Mueller, Kathrin Jung, Manuel Winter, et al.
Food Chemistry (2017) Vol. 231, pp. 275-286
Open Access | Times Cited: 112
Recent advances in extracting phenolic compounds from food and their use in disease prevention and as cosmetics
Ricardo Dias, Hélder Oliveira, Iva Fernandes, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 7, pp. 1130-1151
Closed Access | Times Cited: 110
The TNO Gastro-Intestinal Model (TIM)
Mans Minekus
Springer eBooks (2015), pp. 37-46
Closed Access | Times Cited: 110
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