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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:

Effects of probiotics on the content and bioaccessibility of phenolic compounds in red pitaya pulp
Suênia Gabriela Gonçalves Morais, Graciele da Silva Campelo Borges, Marcos dos Santos Lima, et al.
Food Research International (2019) Vol. 126, pp. 108681-108681
Closed Access | Times Cited: 78

Showing 1-25 of 78 citing articles:

Fermentation transforms the phenolic profiles and bioactivities of plant-based foods
William Leonard, Pangzhen Zhang, Danyang Ying, et al.
Biotechnology Advances (2021) Vol. 49, pp. 107763-107763
Closed Access | Times Cited: 210
Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria
Tianlin Li, Tian Jiang, Ning Liu, et al.
Food Chemistry (2020) Vol. 339, pp. 127859-127859
Closed Access | Times Cited: 198
The Potential Impact of Probiotics on Human Health: An Update on Their Health-Promoting Properties
Nicoleta-Maricica Maftei, Cosmin Raducu Raileanu, Alexia Anastasia Stefania Balta, et al.
Microorganisms (2024) Vol. 12, Iss. 2, pp. 234-234
Open Access | Times Cited: 91
Vegan probiotic products: A modern tendency or the newest challenge in functional foods
Tatiana Colombo Pimentel, Whyara Karoline Almeida da Costa, Carlos Eduardo Barão, et al.
Food Research International (2020) Vol. 140, pp. 110033-110033
Closed Access | Times Cited: 111
Antioxidant activity and bioaccessibility of phenolic compounds in white, red, blue, purple, yellow and orange edible flowers through a simulated intestinal barrier
Janne Santos de Morais, Anderson S. Sant’Ana, Aline Macedo Dantas, et al.
Food Research International (2020) Vol. 131, pp. 109046-109046
Open Access | Times Cited: 95
Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review
Yanyi Huang, Margaret A. Brennan, Stefan Kasapis, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2862-2862
Open Access | Times Cited: 59
Anti-diabetic and anti-obesity: Efficacy evaluation and exploitation of polyphenols in fruits and vegetables
Luyao Chen, Yijing Pu, Yan Xü, et al.
Food Research International (2022) Vol. 157, pp. 111202-111202
Closed Access | Times Cited: 57
Bioactive Compounds from Fruits as Preservatives
Paulo E. S. Munekata, Mirian Pateiro, Rubén Domínguez, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 343-343
Open Access | Times Cited: 38
Procyanidin B2: A promising multi-functional food-derived pigment for human diseases
Junren Chen, Kexin Zhong, Yiqi Jing, et al.
Food Chemistry (2023) Vol. 420, pp. 136101-136101
Closed Access | Times Cited: 35
Anti-obesity effect of vegetable juice fermented with lactic acid bacteria isolated from kimchi in C57BL/6J mice and human mesenchymal stem cells
Moeun Lee, Ye‐Rang Yun, Eun Ji Choi, et al.
Food & Function (2023) Vol. 14, Iss. 3, pp. 1349-1356
Open Access | Times Cited: 29
Edible Flowers: Antioxidant Compounds and Their Functional Properties
Nadhila B. B. Prabawati, Viki Oktavirina, Miguel Palma, et al.
Horticulturae (2021) Vol. 7, Iss. 4, pp. 66-66
Open Access | Times Cited: 43
Biotransformation of the Brazilian Caatinga fruit-derived phenolics by Lactobacillus acidophilus La-5 and Lacticaseibacillus casei 01 impacts bioaccessibility and antioxidant activity
Bianca Beatriz Torres de Assis, Tatiana Colombo Pimentel, Aline Macedo Dantas, et al.
Food Research International (2021) Vol. 146, pp. 110435-110435
Open Access | Times Cited: 40
In vitro bioaccessibility of phenolic compounds and alpha-glucosidase inhibition activity in yoghurts enriched with mango peel powder
Hafza Fasiha Zahid, Akhtar Ali, Chaminda Senaka Ranadheera, et al.
Food Bioscience (2022) Vol. 50, pp. 102011-102011
Closed Access | Times Cited: 28
HPLC-ESI/MS-MS metabolic profiling of white pitaya fruit and cytotoxic potential against cervical cancer: Comparative studies, synergistic effects, and molecular mechanistic approaches
Heba A. S. El‐Nashar, Mahmood A. Al-Azzawi, Hassan Hadi Al-Kazzaz, et al.
Journal of Pharmaceutical and Biomedical Analysis (2024) Vol. 244, pp. 116121-116121
Closed Access | Times Cited: 6
Mangaba pulp fermented with Lacticaseibacillus casei 01 has improved chemical, technological, and sensory properties and positively impacts the colonic microbiota of vegan adults
Bianca Beatriz Torres de Assis, Tatiana Colombo Pimentel, Hubert Vidal, et al.
Food Research International (2024) Vol. 186, pp. 114403-114403
Closed Access | Times Cited: 5
Fruit and Vegetable Beverages Fermented with Probiotic Strains: Impact on the Content, Bioaccessibility, and Bioavailability of Phenolic Compounds and the Antioxidant Capacity
María Paula Méndez‐Galarraga, María Élida Pirovani, Tomás García‐Cayuela, et al.
Current Food Science and Technology Reports (2025) Vol. 3, Iss. 1
Closed Access
Ohmic heating as a method of obtaining paraprobiotics: Impacts on cell structure and viability by flow cytometry
Cássia Pereira Barros, Roberto P.S. Pires, Jonas T. Guimarães, et al.
Food Research International (2020) Vol. 140, pp. 110061-110061
Open Access | Times Cited: 46
In vitro gastrointestinal digestion and probiotics fermentation impact on bioaccessbility of phenolics compounds and antioxidant capacity of some native and exotic fruit residues with potential antidiabetic effects
Romy Gleyse Chagas Barros, Ubatã Corrêa Pereira, Julianna Karla Santana Andrade, et al.
Food Research International (2020) Vol. 136, pp. 109614-109614
Closed Access | Times Cited: 43
Organic dragon fruits (Hylocereus undatus and Hylocereus polyrhizus) grown at the same edaphoclimatic conditions: Comparison of phenolic and organic acids profiles and antioxidant activities
Mariana Angonese, Gabriel Emiliano Motta, Natália Silva de Farias, et al.
LWT (2021) Vol. 149, pp. 111924-111924
Open Access | Times Cited: 39
Nutritional composition, antioxidant activity, volatile compounds, and stability properties of sweet potato residues fermented with selected lactic acid bacteria and bifidobacteria
Zhu Lili, Taihua Mu, Mengmei Ma, et al.
Food Chemistry (2021) Vol. 374, pp. 131500-131500
Closed Access | Times Cited: 33
Effect of Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Fermented Aloe vera Juices
Ruth B. Cuvas-Limón, Pedro Ferreira-Santos, Mario Cruz, et al.
Antioxidants (2022) Vol. 11, Iss. 12, pp. 2479-2479
Open Access | Times Cited: 22
A novel strategy for improving the antioxidant, iridoid, and flavor properties of Noni (Morinda citrifolia L.) fruit juice by lactic acid bacteria fermentation
Chao Zhang, Xiaoai Chen, Xiaoxue Guo, et al.
LWT (2023) Vol. 184, pp. 115075-115075
Open Access | Times Cited: 14
Phenolic characterization of fermented jujube puree by HPLC-MS/MS and their release during in vitro dynamic digestion
Xin Pan, Jing Li, Fei Lao, et al.
Food Chemistry (2023) Vol. 413, pp. 135630-135630
Closed Access | Times Cited: 13
Impacts of ohmic-heating on the surface characteristics, membrane integrity, morphology, and chemical compounds of Bifidobacterium animalis paraprobiotic
Mahmoud Yolmeh, Paulo César Martins Alves, Maria Marluce dos Santos Vilela, et al.
Food Bioscience (2024) Vol. 59, pp. 104141-104141
Closed Access | Times Cited: 4
Exploring the in vitro prebiotic potential of two different freeze-dried apple pomace cultivars
Diana Plamada, Elemér Simon, Silvia Amalia Nemeş, et al.
Food Bioscience (2025) Vol. 64, pp. 105892-105892
Open Access
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