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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:

Anthocyanins: New techniques and challenges in microencapsulation
Adriana Gadioli Tarone, Cínthia Baú Betim Cazarin, Mário Roberto Maróstica
Food Research International (2020) Vol. 133, pp. 109092-109092
Closed Access | Times Cited: 197

Showing 1-25 of 197 citing articles:

Oxidative stress mitigation by antioxidants - An overview on their chemistry and influences on health status
Aurelia Magdalena Pisoschi, Aneta Pop, Florin Iordache, et al.
European Journal of Medicinal Chemistry (2020) Vol. 209, pp. 112891-112891
Closed Access | Times Cited: 593
Anthocyanins: Factors Affecting Their Stability and Degradation
Bianca Enaru, Georgiana Drețcanu, Teodora Pop, et al.
Antioxidants (2021) Vol. 10, Iss. 12, pp. 1967-1967
Open Access | Times Cited: 445
The Therapeutic Potential of Anthocyanins: Current Approaches Based on Their Molecular Mechanism of Action
Bahare Salehi, Javad Sharifi‐Rad, Francesca Cappellini, et al.
Frontiers in Pharmacology (2020) Vol. 11
Open Access | Times Cited: 223
Recent Advances in Intelligent Food Packaging Applications Using Natural Food Colorants
Ruchir Priyadarshi, Parya Ezati, Jong‐Whan Rhim
ACS Food Science & Technology (2021) Vol. 1, Iss. 2, pp. 124-138
Closed Access | Times Cited: 218
Smart packaging films based on starch/polyvinyl alcohol and Lycium ruthenicum anthocyanins-loaded nano-complexes: Functionality, stability and application
Yan Qin, Dawei Yun, Fengfeng Xu, et al.
Food Hydrocolloids (2021) Vol. 119, pp. 106850-106850
Closed Access | Times Cited: 164
Gelatin/agar-based color-indicator film integrated with Clitoria ternatea flower anthocyanin and zinc oxide nanoparticles for monitoring freshness of shrimp
Hyun-Ji Kim, Swarup Roy, Jong‐Whan Rhim
Food Hydrocolloids (2021) Vol. 124, pp. 107294-107294
Closed Access | Times Cited: 160
Bring some colour to your package: Freshness indicators based on anthocyanin extracts
Raquel Becerril, Cristina Nerı́n, Filomena Silva
Trends in Food Science & Technology (2021) Vol. 111, pp. 495-505
Open Access | Times Cited: 140
Intelligent packaging films incorporated with anthocyanins-loaded ovalbumin-carboxymethyl cellulose nanocomplexes for food freshness monitoring
Li Liu, Wei‐Na Wu, Luman Zheng, et al.
Food Chemistry (2022) Vol. 387, pp. 132908-132908
Closed Access | Times Cited: 114
Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption
Betina Luiza Koop, Milena Nascimento da Silva, Fabíola Diniz da Silva, et al.
Food Research International (2022) Vol. 153, pp. 110929-110929
Open Access | Times Cited: 106
A comprehensive review of intelligent packaging for fruits and vegetables: Target responders, classification, applications, and future challenges
Xu He, Yijing Pu, Luyao Chen, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 2, pp. 842-881
Closed Access | Times Cited: 58
Bioactive compound encapsulation: Characteristics, applications in food systems, and implications for human health
Alieh Rezagholizade-shirvan, Mahya Soltani, Samira Shokri, et al.
Food Chemistry X (2024) Vol. 24, pp. 101953-101953
Open Access | Times Cited: 17
Valorization of natural colors as health-promoting bioactive compounds: Phytochemical profile, extraction techniques, and pharmacological perspectives
Mehnaza Manzoor, Jagmohan Singh, Adil Gani, et al.
Food Chemistry (2021) Vol. 362, pp. 130141-130141
Closed Access | Times Cited: 98
An Insight into Anti-Inflammatory Activities and Inflammation Related Diseases of Anthocyanins: A Review of Both In Vivo and In Vitro Investigations
Zilong Ma, Bin Du, Jun Li, et al.
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 20, pp. 11076-11076
Open Access | Times Cited: 94
Natural blue food colorants: Consumer acceptance, current alternatives, trends, challenges, and future strategies
Maria Isabel Landim Neves, Eric Keven Silva, M. Ângela A. Meireles
Trends in Food Science & Technology (2021) Vol. 112, pp. 163-173
Closed Access | Times Cited: 93
Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins
Chen Tan, Younas Dadmohammadi, Michelle C. Lee, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 4, pp. 3164-3191
Closed Access | Times Cited: 92
Microencapsulation of Anthocyanins—Critical Review of Techniques and Wall Materials
Samira Mohammadalinejhad, Marcin Andrzej Kurek
Applied Sciences (2021) Vol. 11, Iss. 9, pp. 3936-3936
Open Access | Times Cited: 73
Advanced approaches for improving bioavailability and controlled release of anthocyanins
Yixiao Shen, Ning Zhang, Jinlong Tian, et al.
Journal of Controlled Release (2021) Vol. 341, pp. 285-299
Closed Access | Times Cited: 73
Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation
Sofia Chanioti, Maria Katsouli, Constantina Tzia
Molecules (2021) Vol. 26, Iss. 6, pp. 1781-1781
Open Access | Times Cited: 70
Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems
Henrique Silvano Arruda, Eric Keven Silva, Nayara Macêdo Peixoto Araujo, et al.
Molecules (2021) Vol. 26, Iss. 9, pp. 2632-2632
Open Access | Times Cited: 58
Anthocyanins-loaded nanocomplexes comprising casein and carboxymethyl cellulose: stability, antioxidant capacity, and bioaccessibility
Huijun Cui, Xu Si, Jinlong Tian, et al.
Food Hydrocolloids (2021) Vol. 122, pp. 107073-107073
Closed Access | Times Cited: 58
Research progress of anthocyanin prebiotic activity: A review
Muwen Wang, Zuoyong Zhang, Hanju Sun, et al.
Phytomedicine (2022) Vol. 102, pp. 154145-154145
Closed Access | Times Cited: 44
Microencapsulation of blueberry anthocyanins by spray drying with soy protein isolates/high methyl pectin combination: Physicochemical properties, release behavior in vitro and storage stability
Li‐Hua Pan, Lu-Ping Chen, Cuiling Wu, et al.
Food Chemistry (2022) Vol. 395, pp. 133626-133626
Closed Access | Times Cited: 44
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
Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation
Jiahui Song, Yue Yu, Minghuang Chen, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 42
Ultraprocessed plant‐based foods: Designing the next generation of healthy and sustainable alternatives to animal‐based foods
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 5, pp. 3531-3559
Closed Access | Times Cited: 34
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