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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:

Analytical methods for determining the peroxide value of edible oils: A mini-review
Na Zhang, Yonglin Li, Shasha Wen, et al.
Food Chemistry (2021) Vol. 358, pp. 129834-129834
Closed Access | Times Cited: 132

Showing 1-25 of 132 citing articles:

The Storage and In-Use Stability of mRNA Vaccines and Therapeutics: Not A Cold Case
Erik Oude Blenke, Eivor Örnskov, Christian Schöneich, et al.
Journal of Pharmaceutical Sciences (2022) Vol. 112, Iss. 2, pp. 386-403
Open Access | Times Cited: 107
Lipid oxidation in foods and its implications on proteins
Lianxin Geng, Kunlun Liu, Huiyan Zhang
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 66
Bioactive Moringa oleifera and Nigella sativa oils microcapsules alleviate high-fat-diet induced hepatic oxidative damage and inflammation in rats
Dina Mostafa Mohammed, Xiangliang Yang, Tamer M. El‐Messery, et al.
Food Bioscience (2025), pp. 105873-105873
Closed Access | Times Cited: 3
Seasonal variation in essential oil composition of Artemisia herba-alba and their effects on antioxidant, antibacterial, and antifungal activities
Hayat Elwardani, Asmaa Oubihi, Sara Haida, et al.
Chemical Data Collections (2024) Vol. 50, pp. 101118-101118
Closed Access | Times Cited: 8
Comparative Study of Extraction Methods for Nutritional and Safety Assessment of Fish Oils from Heterotis niloticus Co-Products
Diana Ngo Hagbe, Fabrice Fabien Dongho Dongmo, Aymar Rodrigue Fogang, et al.
Applied Food Research (2025), pp. 100783-100783
Open Access | Times Cited: 1
Mechanism, indexes, methods, challenges, and perspectives of edible oil oxidation analysis
Yan Zhang, Mengzhu Wang, Xuping Zhang, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 21, pp. 4901-4915
Closed Access | Times Cited: 46
Novel insight into the role of processing stages in nutritional components changes and characteristic flavors formation of noble scallop Chlamys nobilis adductors
Zhongqin Chen, Yahui Zhu, Wenhong Cao, et al.
Food Chemistry (2022) Vol. 378, pp. 132049-132049
Closed Access | Times Cited: 34
Gas chromatography ion mobility spectroscopy: A rapid and effective tool for monitoring oil oxidation
Fang Cui, Min Liu, Xue Li, et al.
Food Research International (2023) Vol. 176, pp. 113842-113842
Closed Access | Times Cited: 20
RETRACTED: Integrated the embedding delivery system and targeted oxygen scavenger enhances free radical scavenging capacity
Wei Jia, Xinyu Wu, Xin Kang
Food Chemistry X (2023) Vol. 17, pp. 100558-100558
Open Access | Times Cited: 19
Handheld Near-Infrared Spectroscopy: State-of-the-Art Instrumentation and Applications in Material Identification, Food Authentication, and Environmental Investigations
Hui Yan, Marina De Géa Neves, Isao Noda, et al.
Chemosensors (2023) Vol. 11, Iss. 5, pp. 272-272
Open Access | Times Cited: 18
Rapid analysis of flaxseed oil quality during frying process based on Raman spectroscopy combined with peak-area-ratio method
Yisheng Hua, Yuanpeng Li, Yayi Huang, et al.
LWT (2024) Vol. 196, pp. 115839-115839
Open Access | Times Cited: 7
Reduction of lipid oxidation in olive oil using gelatin-based centrifugally spun fibers loaded with caffeic acid
G. Güler, Eda Yıldız, Nalan Yazıcıoğlu, et al.
Food Bioscience (2024) Vol. 59, pp. 104009-104009
Closed Access | Times Cited: 7
Use of NMR, FTIR and GC–MS to monitor the oxidation products of phospholipids in bighead carp head during cooking process
Peng Wan, Zijian Zhao, Qin‐Zhi Wang, et al.
Journal of Food Composition and Analysis (2024) Vol. 127, pp. 105984-105984
Closed Access | Times Cited: 6
Variations in Antioxidant Capacity, Oxidative Stability, and Physicochemical Quality Parameters of Walnut (Juglans regia) Oil with Roasting and Accelerated Storage Conditions
Youssef Elouafy, Zineb Lakhlifi El Idrissi, Adil El Yadini, et al.
Molecules (2022) Vol. 27, Iss. 22, pp. 7693-7693
Open Access | Times Cited: 27
Colorimetric determination of peroxide value in vegetable oils using a paper based analytical device
Elham Ghohestani, Javad Tashkhourian, Bahram Hemmateenejad
Food Chemistry (2022) Vol. 403, pp. 134345-134345
Closed Access | Times Cited: 26
A lead-based room-temperature phosphorescent metal–organic framework sensor for assessing the peroxide value of edible oils
Zisen Wu, Jie Wei, Tianhui Jiao, et al.
Food Chemistry (2022) Vol. 385, pp. 132710-132710
Closed Access | Times Cited: 22
Antioxidant effect of yeast on lipid oxidation in salami sausage
Yingli Liu, Yating Cao, Kalekristos Yohannes Woldemariam, et al.
Frontiers in Microbiology (2023) Vol. 13
Open Access | Times Cited: 15
Microencapsulation enhances the antifungal activity of cinnamaldehyde during the period of peanut storage
Chenxi Zhang, Lin Pan, Junning Ma, et al.
LWT (2023) Vol. 180, pp. 114657-114657
Open Access | Times Cited: 15
Development of a Novel Film Based on Casein/Modified Tragacanth Gum Enriched by Carbon Quantum Dots for Shelf-Life Extension of Butter
Ali Khoshkalampour, Shaghayegh Ahmadi, Zahra Ghasempour, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 5, pp. 1183-1200
Closed Access | Times Cited: 15
Towards sustainable omega-3 fatty acids production – A comprehensive review on extraction methods, oxidative stability and bio-availability enhancement
N Swetha, S. K. Mathanghi
Food Chemistry Advances (2024) Vol. 4, pp. 100603-100603
Open Access | Times Cited: 5
Evening primrose oil: a comprehensive review of its bioactives, extraction, analysis, oil quality, therapeutic merits, and safety
Mohamed A. Farag, Ali Reda, Mohamed Nabil, et al.
Food & Function (2023) Vol. 14, Iss. 18, pp. 8049-8070
Closed Access | Times Cited: 11
Green synthesis of gardenia seeds-based carbon dots for bacterial imaging and antioxidant activity in aqueous and oil samples
Hung‐Wen Tsai, Tsunghsueh Wu, Chiu‐Lan Hsieh, et al.
RSC Advances (2023) Vol. 13, Iss. 42, pp. 29283-29290
Open Access | Times Cited: 11
Effect of lipase addition on inhibition of starch retrogradation in rice
Kotaro Takahashi, Tomoya Hirano, M. Kunieda, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110216-110216
Open Access | Times Cited: 4
A novel gelatin composite film with melt extrusion for walnut oil packaging
Hao Wang, Xiaohan Chen, Hui Yang, et al.
Food Chemistry (2024) Vol. 462, pp. 141021-141021
Closed Access | Times Cited: 4
An overview of the detection methods to the edible oil oxidation degree: Recent progress, challenges, and perspectives
Yuanchao Lu, Ruixin Xiong, Yingcheng Tang, et al.
Food Chemistry (2024) Vol. 463, pp. 141443-141443
Closed Access | Times Cited: 4
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