Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Enzymatic acylation of raspberry anthocyanin: Evaluations on its stability and oxidative stress prevention
Hui Teng, Yani Mi, Hui Cao, et al.
Food Chemistry (2021) Vol. 372, pp. 130766-130766
Closed Access | Times Cited: 62

Showing 1-25 of 62 citing articles:

Comparative analysis of the interaction between alpha-lactalbumin and two edible azo colorants equipped with different sulfonyl group numbers
Mohan Li, Dian Zhou, Di Wu, et al.
Food Chemistry (2023) Vol. 416, pp. 135826-135826
Closed Access | Times Cited: 38
Anthocyanins: Modified New Technologies and Challenges
Yang Lin, Cong Li, Lejuan Shi, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1368-1368
Open Access | Times Cited: 31
Protein and Peptide‐Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins
Lei Zhang, Liang Yao, Feng Zhao, et al.
Advanced Healthcare Materials (2023) Vol. 12, Iss. 25
Open Access | Times Cited: 29
Medicine and food homology substances: A review of bioactive ingredients, pharmacological effects and applications
Lei Wang, Xuecheng Zhu, Huilin Liu, et al.
Food Chemistry (2024) Vol. 463, pp. 141111-141111
Closed Access | Times Cited: 15
Dietary Sources, Stabilization, Health Benefits, and Industrial Application of Anthocyanins—A Review
Ramesh Kumar Saini, Mohammad Imtiyaj Khan, Xiaomin Shang, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1227-1227
Open Access | Times Cited: 8
Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS
Zebin Weng, Lu Sun, Fang Wang, et al.
Food Chemistry X (2021) Vol. 12, pp. 100141-100141
Open Access | Times Cited: 55
Trends in maintaining postharvest freshness and quality of Rubus berries
Hafiz Muhammad Shoaib Shah, Zora Singh, Jashanpreet Kaur, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4600-4643
Open Access | Times Cited: 22
In vitro fermentation of seaweed polysaccharides and tea polyphenol blends by human intestinal flora and their effects on intestinal inflammation
Shiqi Shen, Wenqin Yang, Lijun Li, et al.
Food & Function (2023) Vol. 14, Iss. 2, pp. 1133-1147
Closed Access | Times Cited: 19
Ultrasonic assisted extraction of anthocyanins from rose flower petal in DES system and enzymatic acylation
Jinhong Li, Xiumei Guo, Ruirui Wang, et al.
LWT (2023) Vol. 180, pp. 114693-114693
Open Access | Times Cited: 19
Improved thermal stability of roselle anthocyanin by co-pigmented with oxalic acid: Preparation, characterization and enhancement mechanism
Jiayin Huang, Zhiheng Hu, Yaoxian Chin, et al.
Food Chemistry (2023) Vol. 410, pp. 135407-135407
Closed Access | Times Cited: 18
Prospects for the application of traditional Chinese medicine network pharmacology in food science research
Yuanyuan Su, Qiong Bai, Hongxun Tao, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 11, pp. 5183-5200
Closed Access | Times Cited: 18
Progress on molecular modification and functional applications of anthocyanins
Yun Wang, David Julian McClements, Long Chen, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 31, pp. 11409-11427
Closed Access | Times Cited: 18
Melatonin application suppresses oxidative stress and maintains fruit quality of cold stored ‘Esperanza’ raspberries by regulating antioxidant system
Hafiz Muhammad Shoaib Shah, Zora Singh, Mahmood Ul Hasan, et al.
Postharvest Biology and Technology (2023) Vol. 207, pp. 112597-112597
Open Access | Times Cited: 18
Zebrafish: A Model Deciphering the Impact of Flavonoids on Neurodegenerative Disorders
Kamel Mhalhel, Mirea Sicari, Lidia Pansera, et al.
Cells (2023) Vol. 12, Iss. 2, pp. 252-252
Open Access | Times Cited: 17
Effects of soluble Antarctic krill protein-curcumin complex combined with photodynamic inactivation on the storage quality of shrimp
Yufeng Li, Lijun Tan, Fanyu Liu, et al.
Food Chemistry (2022) Vol. 403, pp. 134388-134388
Closed Access | Times Cited: 25
Effects of blackberry polysaccharide on the quality improvement of boiled chicken breast
Yuanju He, Chang Zhang, Yimei Zheng, et al.
Food Chemistry X (2023) Vol. 18, pp. 100623-100623
Open Access | Times Cited: 15
Cordycepin: A review of strategies to improve the bioavailability and efficacy
Chen Min, Jiahao Luo, Wenming Jiang, et al.
Phytotherapy Research (2023) Vol. 37, Iss. 9, pp. 3839-3858
Closed Access | Times Cited: 14
Peonidin-3-O-Glucoside from Purple Corncob Ameliorates Nonalcoholic Fatty Liver Disease by Regulating Mitochondrial and Lysosome Functions to Reduce Oxidative Stress and Inflammation
Ruilin Hao, Shuhua Shan, Dandan Yang, et al.
Nutrients (2023) Vol. 15, Iss. 2, pp. 372-372
Open Access | Times Cited: 13
Enzymatic acylation of cyanidin-3-O-glucoside with aromatic and aliphatic acid methyl ester: Structure–stability relationships of acylated derivatives
Zhiying Li, Wei Teng, Xu Xie, et al.
Food Research International (2024) Vol. 192, pp. 114824-114824
Closed Access | Times Cited: 5
The chromogenic mechanism of natural pigments and the methods and techniques to improve their stability: A systematic review
Tiantong Lan, Sheng Qian, Tingyu Song, et al.
Food Chemistry (2022) Vol. 407, pp. 134875-134875
Closed Access | Times Cited: 21
Acylated anthocyanin inhibited the formation of heterocyclic amines in hybrid chemical model system and its underlying mechanism
Hui Teng, Yani Mi, Hongting Deng, et al.
Food Chemistry X (2023) Vol. 17, pp. 100559-100559
Open Access | Times Cited: 12
Quinone reactivity: Investigation of their contribution to nonenzymatic browning
Yiran Yu, Dandan Chen, Wei Li, et al.
Food Frontiers (2023) Vol. 4, Iss. 2, pp. 945-954
Open Access | Times Cited: 12
Esterification of black bean anthocyanins with unsaturated oleic acid, and application characteristics of the product
Mianzhang Zhang, Zixin Huang, Pallavi Jayavanth, et al.
Food Chemistry (2024) Vol. 448, pp. 139079-139079
Closed Access | Times Cited: 4
Preserving phytochemical properties and antioxidant and enzymes activities in raspberry fruits with Satureja sahendica essential oil nanoemulsion: a strategy for enhancing raspberry fruits shelf life
Shirin Rahmanzadeh-Ishkeh, Habib Shirzad, Zahra Tofighi, et al.
Journal of Agriculture and Food Research (2025), pp. 101655-101655
Open Access
From Traditional Amazon Use to Food Applications: Tapirira guianensis Seed Extracts as a Triad of Antiproliferative Effect, Oxidative Defense, and Antimalarial Activity
Marcell Crispim, Thyele Chaves da Silva, Amanda dos Santos Lima, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 467-467
Open Access
Page 1 - Next Page

Scroll to top