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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:

Microencapsulation of anthocyanins as natural dye extracted from fruits – A systematic review
Bruno Fonsêca Feitosa, Betina Louise Angioletti, Edy Sousa de Brito, et al.
Food Chemistry (2023) Vol. 424, pp. 136361-136361
Closed Access | Times Cited: 18

Showing 18 citing articles:

Advances in embedding techniques of anthocyanins: Improving stability, bioactivity and bioavailability
Yingying Cheng, Jiayi Liu, Li L, et al.
Food Chemistry X (2023) Vol. 20, pp. 100983-100983
Open Access | Times Cited: 30
Rheological and Structural Properties of k‐Carrageenan/Xanthan Gum Gummies Architected With a New Natural Additive
Germán Ayala Valencia, Izabel Cristina Freitas Moraes, Gabriel Coelho Leandro, et al.
Polymers for Advanced Technologies (2025) Vol. 36, Iss. 2
Closed Access
DEFINING SOCIAL GASTRONOMY: MULTIDISCIPLINARY PERSPECTIVES AND A NEW PARADIGM FOR POSITIVE SOCIAL IMPACT THROUGH FOOD AND CULINARY PRACTICES
Paula Ferreira da Costa, José Diogo da Rocha Viana, Elias F. Melo, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101153-101153
Closed Access
Microencapsulation of ginger essential oil using mung bean protein isolate-chitosan complex coacervates: Application in the preservation of crab meatballs and the prediction of shelf life
Ju Shen, Min Zhang, Chaohui Yang
Food Chemistry (2024) Vol. 449, pp. 139263-139263
Closed Access | Times Cited: 4
Natural pigments from food wastes: New approaches for the extraction and encapsulation
Patricia Cazón, A. Sanches‐Silva
Current Opinion in Green and Sustainable Chemistry (2024) Vol. 47, pp. 100929-100929
Open Access | Times Cited: 4
Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review
Giroon Ijod, Nur Izzati Mohamed Nawawi, Farooq Anwar, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 12, pp. 2673-2698
Closed Access | Times Cited: 3
Extraction of Bioactive Compounds from Wine Lees: A Systematic and Bibliometric Review
Filipe de Oliveira Melo, Vanessa Cosme Ferreira, Gerardo F. Barbero, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2060-2060
Open Access | Times Cited: 2
Impact of Spray Drying on the Properties of Grape Pomace Extract Powder
Betina Louise Angioletti, Emílio de Castro Miguel, Thatyane Vidal Fonteles, et al.
Processes (2024) Vol. 12, Iss. 7, pp. 1390-1390
Open Access | Times Cited: 2
A novel signal-on photoelectrochemical immunosensor based on anthocyanin-sensitized poly(indole-5-carboxylic acid) for ultrasensitive detection of CEA
Yanmei Cheng, Jingjing Wang, Zheng Lu, et al.
Sensors and Actuators B Chemical (2024), pp. 136681-136681
Closed Access | Times Cited: 2
Myrtle (Eugenia gracillima Kiaersk.) as a fermented alcoholic beverage alternative to wine: Preliminary study
Bruno Fonsêca Feitosa, Regilane Marques Feitosa, Emanuel Neto Alves de Oliveira, et al.
Food Bioscience (2023) Vol. 54, pp. 102830-102830
Closed Access | Times Cited: 5
Ultrasound-assisted extraction of anthocyanins from grape pomace using acidified water: Assessing total monomeric anthocyanin and specific anthocyanin contents
Betina Louise Angioletti, Elenilson G. Alves Filho, Lorena Silva, et al.
Food Research International (2024) Vol. 194, pp. 114910-114910
Closed Access | Times Cited: 1
Food biopreservation, global trends and applications: a bibliometric approach
Kátia Gomes da Silva, Igor Henrique de Lima Costa, Laura Martins Fonseca, et al.
Food Control (2024), pp. 110901-110901
Closed Access | Times Cited: 1
The mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: A review
Chenyang Shi, Chongting Guo, Shan Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101955-101955
Open Access | Times Cited: 1
Anti‐solvent method synthesized phosphorylated microcapsules with flame retardancy and self‐healing analysis
Yadi Li, Xiangbao Meng, Shizemin Song, et al.
Journal of Applied Polymer Science (2024) Vol. 141, Iss. 25
Closed Access
Evaluating the Potential of Deep Eutectic Solvents (Dess) as a Sustainable Alternative for Obtaining Bioactive Compounds from Taturubá (Pouteria Macrophylla)
Gabriela Fonsêca Leal, Mariana Alencar da Macena, Romilda Ramos da Silva, et al.
(2024)
Closed Access
Room temperature storage of myrtle (Eugenia gracillima Kiaersk.) tropical juice: Effects of physical and chemical preservation methods
Bruno Fonsêca Feitosa, Leidiana Elias Xavier, Maria Silvanete Benedito de Sousa Lermen, et al.
Heliyon (2024) Vol. 10, Iss. 17, pp. e37270-e37270
Open Access
Anthocyanin-rich jaboticaba fruit: Natural source of bioactive and coloring ingredients for nutraceutical food applications
Ramon Bocker, Eric Keven Silva
Trends in Food Science & Technology (2024) Vol. 153, pp. 104744-104744
Closed Access
Natural deep eutectic solvents for anthocyanin extraction from agricultural sources: Process parameters, economic and environmental analysis, and industrial challenges
Ianê Valente Pires, Luiza Helena Meller da Silva, Antônio Manoel da Cruz Rodrigues, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access
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