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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:

Evaluation of vitamin D bioaccessibility and mineral solubility from test meals containing meat and/or cereals and/or pulses using in vitro digestion
Tiffany Antoine, Christèle Icard‐Vernière, Giulia Scorrano, et al.
Food Chemistry (2020) Vol. 347, pp. 128621-128621
Open Access | Times Cited: 22

Showing 22 citing articles:

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs
David Julian McClements, Lutz Großmann
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 4, pp. 4049-4100
Closed Access | Times Cited: 386
Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations
Silvia Lisciani, Stefania Marconi, Cinzia Le Donne, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 18
Phytic acid and its interactions in food components, health benefits, and applications: A comprehensive review
Wei Chen, Duoxia Xu
Trends in Food Science & Technology (2023) Vol. 141, pp. 104201-104201
Closed Access | Times Cited: 36
Safety and Nutritional Risks Associated with Plant-Based Meat Alternatives
Diana Bogueva, David Julian McClements
Sustainability (2023) Vol. 15, Iss. 19, pp. 14336-14336
Open Access | Times Cited: 25
Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix
Vera Lavelli, Paolo D’Incecco, L. Pellegrino
Foods (2021) Vol. 10, Iss. 9, pp. 1989-1989
Open Access | Times Cited: 46
Proteins involved in fat-soluble vitamin and carotenoid transport across the intestinal cells: New insights from the past decade
Emmanuelle Reboul
Progress in Lipid Research (2022) Vol. 89, pp. 101208-101208
Open Access | Times Cited: 33
Bioaccessibility mechanisms, fortification strategies, processing impact on bioavailability, and therapeutic potentials of minerals in cereals
Muhammad Faisal Manzoor, Anwar Ali, Huma Bader Ul Ain, et al.
Future Foods (2024) Vol. 10, pp. 100425-100425
Open Access | Times Cited: 6
Assessment of fluoride bio-accessibility in early childhood diets
Jelena Kronic, Ralph M. Duckworth, Claudio Angione, et al.
Frontiers in Oral Health (2025) Vol. 6
Open Access
Substitution of polysorbates by plant-based emulsifiers: impact on vitamin D bioavailability and gut health
Ángela Bravo‐Núñez, Angélique Berthomé, Charlotte Sabran, et al.
Research Square (Research Square) (2025)
Closed Access
Vitamin D3 Bioaccessibility from Supplements and Foods; Gastric pH Effect Using a Static In Vitro Gastrointestinal Model
Evangelia Pasidi, Patroklos Vareltzis
(2024)
Open Access | Times Cited: 3
Improving the antinutritional profiles of common beans (Phaseolus vulgaris L.) moderately impacts carotenoid bioaccessibility but not mineral solubility
Katherine Alvarado‐Ramos, Ángela Bravo‐Núñez, Charlotte Halimi, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 3
Vitamin D3 Bioaccessibility from Supplements and Foods—Gastric pH Effect Using a Static In Vitro Gastrointestinal Model
Evangelia Pasidi, Patroklos Vareltzis
Molecules (2024) Vol. 29, Iss. 5, pp. 1153-1153
Open Access | Times Cited: 2
Fortification by design: A rational approach to designing vitamin D delivery systems for foods and beverages
Vaibhav Kumar Maurya, Amita Shakya, Khalid Bashir, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 135-186
Closed Access | Times Cited: 11
Reduction of pulse “antinutritional” content by optimizing pulse canning process is insufficient to improve fat-soluble vitamin bioavailability
Tiffany Antoine, Stephane Georgé, Alexandre Leca, et al.
Food Chemistry (2021) Vol. 370, pp. 131021-131021
Open Access | Times Cited: 13
Nutritional Status and Serum Levels of Micronutrients in an Elderly Group Who Participate in the Program for Complementary Food in Older People (PACAM) from the Metropolitan Region, Santiago de Chile
Migdalia Arazo-Rusindo, Rommy N. Zúñiga, Pablo Cortés, et al.
Nutrients (2021) Vol. 14, Iss. 1, pp. 3-3
Open Access | Times Cited: 11
Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestion
Ángela Bravo‐Núñez, Laura Salvía-Trujillo, Charlotte Halimi, et al.
Food Chemistry (2024) Vol. 455, pp. 139820-139820
Open Access | Times Cited: 1
Pulses Twice a Week in Replacement of Meat Modestly Increases Diet Sustainability
Rozenn Gazan, Matthieu Maillot, Emmanuelle Reboul, et al.
Nutrients (2021) Vol. 13, Iss. 9, pp. 3059-3059
Open Access | Times Cited: 10
Engineering strategies to modulate nutrient digestion kinetics and bioaccessibility of plant-based foods
S.H.E. Verkempinck, Marc Hendrickx, Ann Van Loey, et al.
Current Opinion in Food Science (2023) Vol. 52, pp. 101052-101052
Open Access | Times Cited: 3
Overview of in vitro digestion methods to evaluate bioaccessibility of lipophilic compounds in foods
Nerea Faubel, Antonio Cilla, Amparo Alegrı́a, et al.
Food Reviews International (2022) Vol. 39, Iss. 9, pp. 7126-7147
Closed Access | Times Cited: 4
Advancements in vitamin D encapsulation: characterization, wall materials, and fortification applications
Massarat Majeed, Mushtaq Ahmad Rather
Nutrire (2024) Vol. 49, Iss. 2
Closed Access
Impact of pulses, starches and meat on vitamin D and K postprandial responses in mice
Tiffany Antoine, Asma El Aoud, Katherine Alvarado‐Ramos, et al.
Food Chemistry (2022) Vol. 402, pp. 133922-133922
Open Access | Times Cited: 1
Food processing interventions to improve the bioaccessibility and bioavailability of plant food nutrients
Gloria López‐Gámez, Robert Soliva‐Fortuny, Pedro Elez‐Martínez
Elsevier eBooks (2022), pp. 277-298
Closed Access
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