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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:

Wheat bread enriched with green coffee – In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity
Michał Świeca, Urszula Gawlik‐Dziki, Dariusz Dziki, et al.
Food Chemistry (2016) Vol. 221, pp. 1451-1457
Closed Access | Times Cited: 89

Showing 1-25 of 89 citing articles:

Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications
Qiaozhi Zhang, Zhouzhou Cheng, Yanbo Wang, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 21, pp. 3589-3615
Closed Access | Times Cited: 226
Structural Features of Small Molecule Antioxidants and Strategic Modifications to Improve Potential Bioactivity
Nathan C. Charlton, Maxim Mastyugin, Béla Török, et al.
Molecules (2023) Vol. 28, Iss. 3, pp. 1057-1057
Open Access | Times Cited: 73
Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulation
Feyera Gobena Gemechu
Trends in Food Science & Technology (2020) Vol. 104, pp. 235-261
Closed Access | Times Cited: 103
Natural prebiotic carbohydrates, carotenoids and flavonoids as ingredients in food systems
Iramaia Angélica Neri-Numa, Henrique Silvano Arruda, Marina Vilar Geraldi, et al.
Current Opinion in Food Science (2020) Vol. 33, pp. 98-107
Closed Access | Times Cited: 92
Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties
Simone Schefer, Marie Oest, Sascha Rohn
Foods (2021) Vol. 10, Iss. 11, pp. 2798-2798
Open Access | Times Cited: 73
Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review
Meththa Ranasinghe, Ioannis Manikas, Sajid Maqsood, et al.
Sustainability (2022) Vol. 14, Iss. 2, pp. 605-605
Open Access | Times Cited: 47
Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications
Kangyi Zhang, Huang Jin, Dongxu Wang, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 12
Bridging the gap in antioxidant activity of flavonoids: Correlating the oxidation of human plasma with chemical and cellular assays
Nima Mohammadi, Amanda dos Santos Lima, Luciana Azevedo, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100714-100714
Open Access | Times Cited: 11
Quality and bioactive compounds of blends of Arabica and Robusta spray-dried coffee
Prinya Wongsa, Nuttida Khampa, Sineenat Horadee, et al.
Food Chemistry (2019) Vol. 283, pp. 579-587
Closed Access | Times Cited: 64
Mechanism of action and interactions between xanthine oxidase inhibitors derived from natural sources of chlorogenic and ferulic acids
Urszula Gawlik‐Dziki, Dariusz Dziki, Michał Świeca, et al.
Food Chemistry (2017) Vol. 225, pp. 138-145
Closed Access | Times Cited: 63
Evaluation of the impact of different drying methods on the phenolic compounds, antioxidant activity, and in vitro digestion of green coffee beans
Ke Cheng, Wenjiang Dong, Yuzhou Long, et al.
Food Science & Nutrition (2019) Vol. 7, Iss. 3, pp. 1084-1095
Open Access | Times Cited: 55
Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review
Isabella Taglieri, Monica Macaluso, Alessandro Bianchi, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 5, pp. 1732-1743
Closed Access | Times Cited: 51
Gastrointestinal digestion assays for evaluating the bioaccessibility of phenolic compounds in fruits and their derivates: an overview
Aline Macedo Dantas, Flávio Gomes Fernandes, Marciane Magnani, et al.
Food Research International (2023) Vol. 170, pp. 112920-112920
Closed Access | Times Cited: 17
Impact of the combination of sourdough fermentation and hop extract addition on baking properties, antioxidant capacity and phenolics bioaccessibility of rice bran-enhanced bread
Maria Irakli, Aggeliki Mygdalia, Paschalina Chatzopoulou, et al.
Food Chemistry (2019) Vol. 285, pp. 231-239
Closed Access | Times Cited: 52
Gluten‐free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products
Pablo Martín Palavecino, Pablo D. Ribotta, Alberto E. León, et al.
Journal of the Science of Food and Agriculture (2018) Vol. 99, Iss. 3, pp. 1351-1357
Open Access | Times Cited: 49
Isolation of gallic acid, caffeine and flavonols from black tea by on-line coupling of pressurized liquid extraction with an adsorbent for the production of functional bakery products
Mariana C. Souza, Mariana Pacífico dos Santos, Beatriz Rocchetti Sumere, et al.
LWT (2019) Vol. 117, pp. 108661-108661
Open Access | Times Cited: 49
Competitive interactions among tea catechins, proteins, and digestive enzymes modulate in vitro protein digestibility, catechin bioaccessibility, and antioxidant activity of milk tea beverage model systems
Xuejiao Qie, Yaru Wu, Yao Chen, et al.
Food Research International (2020) Vol. 140, pp. 110050-110050
Closed Access | Times Cited: 48
Antioxidant Properties of Green Coffee Extract
Anna Masek, Malgorzata Latos‐Brozio, Joanna Kałużna‐Czaplińska, et al.
Forests (2020) Vol. 11, Iss. 5, pp. 557-557
Open Access | Times Cited: 44
Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review
Gabriela Boscariol Rasera, Adriano Costa de Camargo, Ruann Janser Soares de Castro
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 260-286
Closed Access | Times Cited: 25
Bioactive Properties of Bread Formulated with Plant-based Functional Ingredients Before Consumption and Possible Links with Health Outcomes After Consumption- A Review
Isaac Amoah, Carolyn Cairncross, Emmanuel Ofori Osei, et al.
Plant Foods for Human Nutrition (2022) Vol. 77, Iss. 3, pp. 329-339
Open Access | Times Cited: 23
The bioaccessible phenolic profile and antioxidant potential of Hypericum perfoliatum L. after simulated human digestion
Engin Celep, Yiğit İnan, Selin Akyüz, et al.
Industrial Crops and Products (2017) Vol. 109, pp. 717-723
Closed Access | Times Cited: 45
Biscuits: A Substitution of Wheat Flour with Purple Rice Flour
Warinporn Klunklin, Geoffrey P. Savage
Advances in Food Science and Engineering (2018) Vol. 2, Iss. 3
Open Access | Times Cited: 41
Theoretical and experimental analysis of the antioxidant features of substituted phenol and aniline model compounds
W. J. Horton, Swarada R. Peerannawar, Béla Török, et al.
Structural Chemistry (2018) Vol. 30, Iss. 1, pp. 23-35
Closed Access | Times Cited: 41
Polyphenol bioavailability in nuts and seeds by an in vitro dialyzability approach
Paloma Herbello-Hermelo, J. Pablo Lamas, Marta Lores, et al.
Food Chemistry (2018) Vol. 254, pp. 20-25
Closed Access | Times Cited: 40
Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry
Sabina Lachowicz, Michał Świeca, Ewa Pejcz
Food Chemistry (2020) Vol. 338, pp. 128026-128026
Closed Access | Times Cited: 38
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