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:
The composition and bioactivity of bound polyphenols from coffee dietary fiber during in vitro Simulating digestion
Xinxin Yu, Fangfang Shao, Jiyue Zhang, et al.
Food Research International (2024) Vol. 199, pp. 115390-115390
Closed Access | Times Cited: 2
Xinxin Yu, Fangfang Shao, Jiyue Zhang, et al.
Food Research International (2024) Vol. 199, pp. 115390-115390
Closed Access | Times Cited: 2
Showing 2 citing articles:
Effects of High-Pressure Homogenization on Phenolics Profile, Antioxidant Activity, Α-Glucosidase Inhibitory Activity, and Insulin Resistance of Peach Juice During Simulated Digestion in Vitro
Yijin Peng, Shenke Bie, Shengbao Cai, et al.
(2025)
Closed Access
Yijin Peng, Shenke Bie, Shengbao Cai, et al.
(2025)
Closed Access
A reliable, green and fast two-step solid-phase extraction methodology for the obtention of anthocyanin-rich extracts from different sources
Wen Tao, Lorenzo De Luca, Nuno Mateus, et al.
Journal of Food Composition and Analysis (2025), pp. 107232-107232
Open Access
Wen Tao, Lorenzo De Luca, Nuno Mateus, et al.
Journal of Food Composition and Analysis (2025), pp. 107232-107232
Open Access
Effects of high-pressure homogenization on phenolics profile, antioxidant activity, α-glucosidase inhibitory activity, and insulin resistance of peach juice during simulated gastrointestinal digestion
Yijin Peng, Shenke Bie, Shengbao Cai, et al.
Food Chemistry X (2025), pp. 102263-102263
Open Access
Yijin Peng, Shenke Bie, Shengbao Cai, et al.
Food Chemistry X (2025), pp. 102263-102263
Open Access
