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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.

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Should we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products
Adriano Costa de Camargo, A. C. T. Biasoto, Andrés R. Schwember, et al.
Food Chemistry (2019) Vol. 290, pp. 229-238
Open Access | Times Cited: 72

Showing 1-25 of 72 citing articles:

Current Issues in Antioxidant Measurement
Reşat Apak
Journal of Agricultural and Food Chemistry (2019) Vol. 67, Iss. 33, pp. 9187-9202
Closed Access | Times Cited: 149
Current trends and possibilities for exploitation of Grape pomace as a potential source for value addition
Pankaj Chowdhary, Abhishek Gupta, Edgard Gnansounou, et al.
Environmental Pollution (2021) Vol. 278, pp. 116796-116796
Closed Access | Times Cited: 116
Is Chickpea a Potential Substitute for Soybean? Phenolic Bioactives and Potential Health Benefits
Adriano Costa de Camargo, Bruno Trevenzoli Favero, Maressa Caldeira Morzelle, et al.
International Journal of Molecular Sciences (2019) Vol. 20, Iss. 11, pp. 2644-2644
Open Access | Times Cited: 125
Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate
Ana Betine Beutinger Bender, Caroline Sefrin Speroni, Karine Inês Bolson Moro, et al.
LWT (2019) Vol. 117, pp. 108652-108652
Closed Access | Times Cited: 124
Methods to evaluate the scavenging activity of antioxidants toward reactive oxygen and nitrogen species (IUPAC Technical Report)
Reşat Apak, Antony C. Calokerinos, Shela Gorinstein, et al.
Pure and Applied Chemistry (2021) Vol. 94, Iss. 1, pp. 87-144
Open Access | Times Cited: 99
Camu-camu seed (Myrciaria dubia) – From side stream to an antioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive ingredient
Marina Fidelis, Mariana Araújo Vieira do Carmo, Thiago Mendanha Cruz, et al.
Food Chemistry (2019) Vol. 310, pp. 125909-125909
Open Access | Times Cited: 80
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
LC-MS/MRM analysis of bioactive compounds from saffron (Crocus sativus L.) by-products: Optimization of phenolic compounds recovery using simplex centroid mixture design
Chaimae Slimani, Chaïmae Raïs, Farid Mansouri, et al.
Microchemical Journal (2025) Vol. 209, pp. 112714-112714
Closed Access | Times Cited: 1
Chemical characterization, antioxidant and antimicrobial activities of açaí seed (Euterpe oleracea Mart.) extracts containing A- and B-type procyanidins
Gabriel R. Martins, Felipe Rafael Lopes do Amaral, Felipe Lopes Brum, et al.
LWT (2020) Vol. 132, pp. 109830-109830
Open Access | Times Cited: 61
A Short Overview of Changes in Inflammatory Cytokines and Oxidative Stress in Response to Physical Activity and Antioxidant Supplementation
Shima Taherkhani, Katsuhiko Suzuki, L M Castell
Antioxidants (2020) Vol. 9, Iss. 9, pp. 886-886
Open Access | Times Cited: 60
Fruit by-products as potential prebiotics and promising functional ingredients to produce fermented milk
Fellipe Lopes de Oliveira, Thaise Yanka Portes Arruda, Maressa Caldeira Morzelle, et al.
Food Research International (2022) Vol. 161, pp. 111841-111841
Closed Access | Times Cited: 32
Insoluble-bound polyphenols of adlay seed ameliorate H2O2-induced oxidative stress in HepG2 cells via Nrf2 signalling
Yijun Yao, Hongling Wang, Feiran Xu, et al.
Food Chemistry (2020) Vol. 325, pp. 126865-126865
Closed Access | Times Cited: 49
Impact of Cold versus Hot Brewing on the Phenolic Profile and Antioxidant Capacity of Rooibos (Aspalathus linearis) Herbal Tea
Elisabetta Damiani, Patricia Carloni, Gabriele Rocchetti, et al.
Antioxidants (2019) Vol. 8, Iss. 10, pp. 499-499
Open Access | Times Cited: 43
Immunomodulation effects of polyphenols from thinned peach treated by different drying methods on RAW264.7 cells through the NF-κB and Nrf2 pathways
Chongting Guo, Jinfeng Bi, Xuan Li, et al.
Food Chemistry (2020) Vol. 340, pp. 127931-127931
Closed Access | Times Cited: 42
Spectrum-effect relationship study between HPLC fingerprints and antioxidant activity of Sabia parviflora
Yinrui Chen, Guoji Pan, Wenfen Xu, et al.
Journal of Chromatography B (2020) Vol. 1140, pp. 121970-121970
Closed Access | Times Cited: 40
Southern African indigenous fruits and their byproducts: Prospects as food antioxidants
Trust M. Pfukwa, Obert C. Chikwanha, Chenaimoyo L.F. Katiyatiya, et al.
Journal of Functional Foods (2020) Vol. 75, pp. 104220-104220
Open Access | Times Cited: 40
Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiber
Guanyi Peng, Jiapan Gan, Ruihong Dong, et al.
LWT (2021) Vol. 149, pp. 111905-111905
Closed Access | Times Cited: 40
Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile
Ana Clara da C. Pinaffi‐Langley, Geni Rodrigues Sampaio, Maiara Jurema Soares, et al.
Molecules (2020) Vol. 25, Iss. 3, pp. 679-679
Open Access | Times Cited: 39
Investigation on the phenolic composition, related oxidation and antioxidant activity of thinned peach dried by different methods
Chongting Guo, Jinfeng Bi, Xuan Li, et al.
LWT (2021) Vol. 147, pp. 111573-111573
Closed Access | Times Cited: 37
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
Relationship between Phenolic Compounds and Antioxidant Activity in Berries and Leaves of Raspberry Genotypes and Their Genotyping by SSR Markers
Vadim G. Lebedev, Т. Н. Лебедева, Elena O. Vidyagina, et al.
Antioxidants (2022) Vol. 11, Iss. 10, pp. 1961-1961
Open Access | Times Cited: 24
Potential of phenolic compounds in Ligustrum robustum (Rxob.) Blume as antioxidant and lipase inhibitors: Multi‐spectroscopic methods and molecular docking
Haoxiang Gao, Hengyu Liang, Nan Chen, et al.
Journal of Food Science (2022) Vol. 87, Iss. 2, pp. 651-663
Closed Access | Times Cited: 23
Phenolic Compounds, Vitamins C and E and Antioxidant Activity of Edible Honeysuckle Berries (Lonicera caerulea L. var. kamtschatica Pojark) in Relation to Their Origin
Jana Orsavová, Irena Sytařová, Jiří­ Mlček, et al.
Antioxidants (2022) Vol. 11, Iss. 2, pp. 433-433
Open Access | Times Cited: 20
Isolation of Strong Antioxidants from Paeonia Officinalis Roots and Leaves and Evaluation of Their Bioactivities
Lijana Dienaitė, Milda Pukalskienė, Audrius Pukalskas, et al.
Antioxidants (2019) Vol. 8, Iss. 8, pp. 249-249
Open Access | Times Cited: 35
Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: Antioxidant potential and NF‐κB activation
Heloísa Gabriel Falcão, Mariah Benine Ramos Silva, Adriano Costa de Camargo, et al.
Journal of Food Biochemistry (2019) Vol. 43, Iss. 11
Open Access | Times Cited: 32
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