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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:

Overcoming restrictions of bioactive compounds biological effects in food using nanometer-sized structures
Michele Amendoeira Giaconia, Sergiana dos Passos Ramos, Camilly Fratelli, et al.
Food Hydrocolloids (2020) Vol. 107, pp. 105939-105939
Closed Access | Times Cited: 60

Showing 1-25 of 60 citing articles:

Polymer-based encapsulation in food products: a comprehensive review of applications and advancements
Jorge Alejandro Barbosa-Nuñez, Hugo Espinosa‐Andrews, Alba Adriana Vallejo‐Cardona, et al.
Journal of Future Foods (2024) Vol. 5, Iss. 1, pp. 36-49
Open Access | Times Cited: 16
Phycocyanin from microalgae: A comprehensive review covering microalgal culture, phycocyanin sources and stability
Zengyu Yu, Weiyang Zhao, Han Sun, et al.
Food Research International (2024) Vol. 186, pp. 114362-114362
Closed Access | Times Cited: 16
Recent applications of microencapsulation techniques for delivery of functional ingredient in food products: A comprehensive review
Dwip Das Emon, Md. S. Islam, Md. Anisur Rahman Mazumder, et al.
Food Chemistry Advances (2025) Vol. 6, pp. 100923-100923
Open Access | Times Cited: 2
An overview of clay-polymer nanocomposites containing bioactive compounds for food packaging applications
Dorsaf Cheikh, Hatem Majdoub, Margarita Darder
Applied Clay Science (2021) Vol. 216, pp. 106335-106335
Closed Access | Times Cited: 79
Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications
David Julian McClements, Bengü Öztürk
Foods (2021) Vol. 10, Iss. 2, pp. 365-365
Open Access | Times Cited: 67
Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives
Thiécla Katiane Osvaldt Rosales, João Paulo Fabi
Colloids and Surfaces B Biointerfaces (2022) Vol. 218, pp. 112707-112707
Closed Access | Times Cited: 44
Polysaccharide‐based porous biopolymers for enhanced bioaccessibility and bioavailability of bioactive food compounds: Challenges, advances, and opportunities
Ali Ubeyitogullari, Safoura Ahmadzadeh, Gurshagan Kandhola, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 4610-4639
Open Access | Times Cited: 38
Spirulina application in food packaging: Gaps of knowledge and future trends
Monica Masako Nakamoto, Marcelo Assis, Josemar Gonçalves de Oliveira Filho, et al.
Trends in Food Science & Technology (2023) Vol. 133, pp. 138-147
Open Access | Times Cited: 27
Current Applications of Bionanocomposites in Food Processing and Packaging
João Ricardo Afonso Pires, Carolina Rodrigues, Isabel M. Coelhoso, et al.
Polymers (2023) Vol. 15, Iss. 10, pp. 2336-2336
Open Access | Times Cited: 24
Rutin: Family Farming Products’ Extraction Sources, Industrial Applications and Current Trends in Biological Activity Protection
Magaly Elizabeth Tobar-Delgado, Diego Fernando Mejía-España, Oswaldo Osorio, et al.
Molecules (2023) Vol. 28, Iss. 15, pp. 5864-5864
Open Access | Times Cited: 23
A Critical Review on the Microencapsulation of Bioactive Compounds and Their Application
Kehao Huang, Yingzhi Yuan, Baojun Xu
Food Reviews International (2021) Vol. 39, Iss. 5, pp. 2594-2634
Closed Access | Times Cited: 46
Oxidative stress-mediated memory impairment during aging and its therapeutic intervention by natural bioactive compounds
Padmanabh Singh, Bhabotosh Barman, Mahendra Kumar Thakur
Frontiers in Aging Neuroscience (2022) Vol. 14
Open Access | Times Cited: 35
Food coating using vegetable sources: importance and industrial potential, gaps of knowledge, current application, and future trends
Danielle Alves da Silva Rios, Monica Masako Nakamoto, Anna Rafaela Cavalcante Braga, et al.
Applied Food Research (2022) Vol. 2, Iss. 1, pp. 100073-100073
Open Access | Times Cited: 32
Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production
Monize Bürck, Sergiana dos Passos Ramos, Anna Rafaela Cavalcante Braga
Foods (2024) Vol. 13, Iss. 12, pp. 1811-1811
Open Access | Times Cited: 5
Unveiling the Potential of Spirulina Biomass—A Glimpse into the Future Circular Economy Using Green and Blue Ingredients
Monize Bürck, Camilly Fratelli, Marina Campos Assumpção de Amarante, et al.
Biomass (2024) Vol. 4, Iss. 3, pp. 704-719
Open Access | Times Cited: 5
In Situ Growth of Silver Nanoparticles on Chitosan Matrix for the Synthesis of Hybrid Electrospun Fibers: Analysis of Microstructural and Mechanical Properties
Karina Santiago-Castillo, A.M. Torres–Huerta, D. Del Ángel-López, et al.
Polymers (2022) Vol. 14, Iss. 4, pp. 674-674
Open Access | Times Cited: 19
Effect of Refining and Fractionation Processes on Minor Components, Fatty Acids, Antioxidant and Antimicrobial Activities of Shea Butter
Adel Abdel-Razek, Ghada A. Abo-Elwafa, Eman Al-Amrousi, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1626-1626
Open Access | Times Cited: 11
Advances and Trends in Food Bioactives of Microbial Origin
Mahdieh Iranmanesh, Mitesh Patel, Malvi Surti, et al.
(2025), pp. 145-177
Closed Access
Aiming for the perfect cup of rooibos and honeybush – Challenges and strategies in balancing “taste” and health
Elizabeth Joubert, Magdalena Müller, Chantelle Human, et al.
South African Journal of Botany (2025) Vol. 180, pp. 35-51
Open Access
Origanum vulgare ssp. hirtum: From Plant to 3D-Printed Gummies with Antioxidant and Anti-Inflammatory Properties
Brayan J. Anaya, Lina Raudonė, Isabel Ureña-Vacas, et al.
Gels (2025) Vol. 11, Iss. 4, pp. 246-246
Open Access
Design of sporopollenin-based functional ingredients for gastrointestinal tract targeted delivery
Pien JC Schouten, Diana Soto-Aguilar, Ali Aldalbahi, et al.
Current Opinion in Food Science (2022) Vol. 44, pp. 100809-100809
Open Access | Times Cited: 16
Nanoencapsulation of quinoa oil enhanced the antioxidant potential and inhibited digestive enzymes
Bruna Lorena Meneses Marques, Thaís Souza Passos, Adrian Vinícius de Carvalho Dantas, et al.
Food Research International (2024) Vol. 196, pp. 115066-115066
Closed Access | Times Cited: 3
Uniaxial and Coaxial Electrospinning for Tailoring Jussara Pulp Nanofibers
Sergiana dos Passos Ramos, Michele Amendoeira Giaconia, Marcelo Assis, et al.
Molecules (2021) Vol. 26, Iss. 5, pp. 1206-1206
Open Access | Times Cited: 23
Designing Antioxidant and Antimicrobial Polyethylene Films with Bioactive Compounds/Clay Nanohybrids for Potential Packaging Applications
Konstantinos Safakas, Iro Giotopoulou, Αrchontoula Giannakopoulou, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 2945-2945
Open Access | Times Cited: 7
Engineering Native Nanoparticles for Enhancing Functional Attributes and Their Prospects in the Synthesis of Nanoformulations for the Betterment of Agriculture
Mahima Misti Sarkar, R. K. Ghosh, Swarnendu Roy
Advances in Science, Technology & Innovation/Advances in science, technology & innovation (2024), pp. 249-261
Closed Access | Times Cited: 2
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