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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:

Iron ions as mediators in pectin-flavonols interactions
Libi Chirug, Zoya Okun, Ory Ramon, et al.
Food Hydrocolloids (2018) Vol. 84, pp. 441-449
Closed Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure
Xuwei Liu, Carine Le Bourvellec, Catherine M.G.C. Renard
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 6, pp. 3574-3617
Open Access | Times Cited: 190
Recent advances in interactions between polyphenols and plant cell wall polysaccharides as studied using an adsorption technique
Anna Siemińska‐Kuczer, Monika Szymańska‐Chargot, Artur Zdunek
Food Chemistry (2021) Vol. 373, pp. 131487-131487
Open Access | Times Cited: 117
Health-Improving Effects of Polyphenols on the Human Intestinal Microbiota: A Review
Boris Nemzer, Fadwa Al-Taher, Diganta Kalita, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 3, pp. 1335-1335
Open Access | Times Cited: 4
Digestive fate of polyphenols: updated view of the influence of chemical structure and the presence of cell wall material
Eden Eran Nagar, Zoya Okun, Avi Shpigelman
Current Opinion in Food Science (2019) Vol. 31, pp. 38-46
Closed Access | Times Cited: 73
Effect of pectin on the interactions among phenolic compounds determined by antioxidant capacity
Gilberto Mercado‐Mercado, Laura A. de la Rosa, Emilio Álvarez‐Parrilla
Journal of Molecular Structure (2019) Vol. 1199, pp. 126967-126967
Closed Access | Times Cited: 70
The material basis of astringency and the deastringent effect of polysaccharides: A review
Jun Liu, Jin Xie, Junzhi Lin, et al.
Food Chemistry (2022) Vol. 405, pp. 134946-134946
Closed Access | Times Cited: 36
Ternary anthocyanin-iron ion-pectin interactions: Structure-dependent formation and spectral properties as potential Tools for more stable blue colorants
Valeria Weiss, Zoya Okun, Avi Shpigelman
Food Hydrocolloids (2024) Vol. 153, pp. 110035-110035
Closed Access | Times Cited: 6
Impact of pilot-scale processing (thermal, PEF, HPP) on the stability and bioaccessibility of polyphenols and proteins in mixed protein- and polyphenol-rich juice systems
Anna‐Sophie Stübler, Uri Lesmes, Andreas Juadjur, et al.
Innovative Food Science & Emerging Technologies (2020) Vol. 64, pp. 102426-102426
Closed Access | Times Cited: 48
The impact of high-pressure homogenization on thermal gelation of Arthrospira platensis (Spirulina) protein concentrate
Hani Shkolnikov Lozober, Zoya Okun, Avi Shpigelman
Innovative Food Science & Emerging Technologies (2021) Vol. 74, pp. 102857-102857
Closed Access | Times Cited: 39
The synergistic ramification of insoluble dietary fiber and associated non-extractable polyphenols on gut microbial population escorting alleviation of lifestyle diseases
Trina Das, Niloy Chatterjee, Esra Çapanoğlu, et al.
Food Chemistry X (2023) Vol. 18, pp. 100697-100697
Open Access | Times Cited: 16
The Effect of Storage and Pasteurization (Thermal and High-Pressure) Conditions on the Stability of Phycocyanobilin and Phycobiliproteins
Hani Shkolnikov Lozober, Zoya Okun, Galit Parvari, et al.
Antioxidants (2023) Vol. 12, Iss. 3, pp. 568-568
Open Access | Times Cited: 14
Evaluation of the antioxidant potential of myricetin 3-O-α-L-rhamnopyranoside and myricetin 4′-O-α-L-rhamnopyranoside through a computational study
Rodrigo A. Mendes, Shawan K. C. Almeida, Iuri N. Soares, et al.
Journal of Molecular Modeling (2019) Vol. 25, Iss. 4
Closed Access | Times Cited: 41
Metallophenolomics: A Novel Integrated Approach to Study Complexation of Plant Phenolics with Metal/Metalloid Ions
V. S. Fedenko, Marco Landi, Sergiy A. Shemet
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 19, pp. 11370-11370
Open Access | Times Cited: 22
The role of processing on phenolic bioaccessibility and antioxidant capacity of apple derivatives
Marilisa Alongi, Umberto Lanza, Andrea Gorassini, et al.
Food Chemistry (2024) Vol. 463, pp. 141402-141402
Open Access | Times Cited: 4
Mineral Plastics and Gels from Multi‐Arm Ionomers
Neta Shimony, Adi Gross, Boaz Mizrahi
Global Challenges (2025) Vol. 9, Iss. 2
Open Access
Effect of gelling agents on the techno-functional, collagen bioavailability and phytochemical properties of botanic gummy jelly containing marine hydrolyzed collagen
YH Lam, Anis Syafiqah Yusri, Norizah Mhd Sarbon
Food Chemistry Advances (2025), pp. 100915-100915
Open Access
The impact of chemical structure on polyphenol bioaccessibility, as a function of processing, cell wall material and pH: A model system
Eden Eran Nagar, Liora Berenshtein, Inbal Hanuka Katz, et al.
Journal of Food Engineering (2020) Vol. 289, pp. 110304-110304
Closed Access | Times Cited: 31
Effects of cell wall polysaccharides on the bioaccessibility of carotenoids, polyphenols, and minerals: an overview
Yingying Ke, Lizhen Deng, Taotao Dai, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 32, pp. 11385-11398
Closed Access | Times Cited: 16
Lowering glycemic levels via gastrointestinal tract factors: the roles of dietary fiber, polyphenols, and their combination
Fuhua Li, Kaifang Zeng, Jian Ming
Critical Reviews in Food Science and Nutrition (2023), pp. 1-37
Closed Access | Times Cited: 9
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: 3
Synthesis and Characterization of a Novel Apple Pectin–Fe(III) Complex
Xuemei Ma, Jing Jing, Jiayi Yu, et al.
ACS Omega (2021) Vol. 6, Iss. 2, pp. 1391-1399
Open Access | Times Cited: 18
Dehydration–rehydration mechanism of vegetables at the cell-wall and cell-membrane levels and future research challenges
Bixiang Wang, Yue Li, Yingchi Lv, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 30, pp. 11179-11195
Closed Access | Times Cited: 7
Kaempferol Protects Against Hydrogen Peroxide-Induced Retinal Pigment Epithelium Cell Inflammation and Apoptosis by Activation of SIRT1 and Inhibition of PARP1
Nasser Al Sabaani
Journal of Ocular Pharmacology and Therapeutics (2020) Vol. 36, Iss. 7, pp. 563-577
Closed Access | Times Cited: 19
Effect of marc pressing and geographical area on Sangiovese wine quality
Alessandra Rinaldi, Philippe Louazil, Néréa Iturmendi, et al.
LWT (2019) Vol. 118, pp. 108728-108728
Closed Access | Times Cited: 14
The structure-dependent influence of high pressure processing on polyphenol-cell wall material (CWM) interactions and polyphenol-polyphenol association in model systems: Possible implication to accessibility
Eden Eran Nagar, Liora Berenshtein, Zoya Okun, et al.
Innovative Food Science & Emerging Technologies (2020) Vol. 66, pp. 102538-102538
Closed Access | Times Cited: 14
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