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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:

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

Showing 1-25 of 48 citing articles:

Pulsed electric field technology in vegetable and fruit juice processing: A review
Iuri Procopio Castro Brito, Eric Keven Silva
Food Research International (2024) Vol. 184, pp. 114207-114207
Closed Access | Times Cited: 36
Polyphenol-Protein Particles: A Nutraceutical Breakthrough in Nutrition and Food Science
Sidra Tul-Muntaha, Allah Rakha, Hina Rasheed, et al.
Journal of Agriculture and Food Research (2025), pp. 101641-101641
Open Access | Times Cited: 4
Effect of food processing on antioxidants, their bioavailability and potential relevance to human health
Gamze Toydemir, Büşra Gültekin Subaşı, Robert D. Hall, et al.
Food Chemistry X (2022) Vol. 14, pp. 100334-100334
Open Access | Times Cited: 57
Stability of phenolic compounds in apple and strawberry: Effect of different processing techniques in industrial set up
Gabriela L. Salazar-Orbea, Rocío Garcı́a-Villalba, María José Bernal, et al.
Food Chemistry (2022) Vol. 401, pp. 134099-134099
Open Access | Times Cited: 44
Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds
Elifsu Nemli, Gülay Özkan, Büşra Gültekin Subaşı, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 5, pp. 2535-2550
Closed Access | Times Cited: 13
High pressure processing of fruit beverages: A recent trend
Roji Waghmare
Food and Humanity (2024) Vol. 2, pp. 100232-100232
Closed Access | Times Cited: 8
Binding affinity of curcumin to bovine serum albumin enhanced by pulsed electric field pretreatment
Rui Wang, Qing‐Hui Wen, Xin‐An Zeng, et al.
Food Chemistry (2021) Vol. 377, pp. 131945-131945
Closed Access | Times Cited: 47
Food allergenic protein conjugation with plant polyphenols for allergenicity reduction
Tiange Pan, Yan’ni Wu, Shudong He, et al.
Current Opinion in Food Science (2021) Vol. 43, pp. 36-42
Closed Access | Times Cited: 41
Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review
Wenxin Wang, Peiqing Yang, Lei Rao, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 4640-4682
Closed Access | Times Cited: 35
Bioavailability of blackberry pomace microcapsules by using different techniques: An approach for yogurt application
Suelen Siqueira dos Santos, Carolina Moser Paraíso, Edilson Bruno Romanini, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 81, pp. 103111-103111
Closed Access | Times Cited: 30
Polyphenol Extraction from Food (by) Products by Pulsed Electric Field: A Review
Vassilis Athanasiadis, Theodoros Chatzimitakos, Konstantina Kotsou, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 21, pp. 15914-15914
Open Access | Times Cited: 19
Polyphenols—Ensured Accessibility from Food to the Human Metabolism by Chemical and Biotechnological Treatments
Oana Lelia Pop, Ramona Suharoschi, Sonia Socaci, et al.
Antioxidants (2023) Vol. 12, Iss. 4, pp. 865-865
Open Access | Times Cited: 17
Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review
Gabriela Boscariol Rasera, Adriano Costa de Camargo, Ruann Janser Soares de Castro
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 260-286
Closed Access | Times Cited: 25
Advances in pulsed electric stimuli as a physical method for treating liquid foods
Farzan Zare, Negareh Ghasemi, Nidhi Bansal, et al.
Physics of Life Reviews (2023) Vol. 44, pp. 207-266
Open Access | Times Cited: 13
Oral bioavailability of bioactive compounds; modulating factors, in vitro analysis methods, and enhancing strategies
Cristian Dima, Elham Assadpour, Alexandru Nechifor, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 24, pp. 8501-8539
Closed Access | Times Cited: 13
High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products
Gabriela L. Salazar-Orbea, Rocío Garcı́a-Villalba, Francisco A. Tómas‐Barberán, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 2919-2919
Open Access | Times Cited: 29
Pulsed electric field-assisted extraction of natural colorants; principles and applications
Iraj Karimi Sani, Faranak Mehrnoosh, Nabil Hussain Rasul, et al.
Food Bioscience (2024) Vol. 61, pp. 104746-104746
Closed Access | Times Cited: 4
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
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) Vol. 26, pp. 102263-102263
Open Access
An analytical approach to determine the health benefits and health risks of consuming berry juices
Magdalena Fabjanowicz, Anna Różańska, Nada S. Abdelwahab, et al.
Food Chemistry (2023) Vol. 432, pp. 137219-137219
Closed Access | Times Cited: 10
Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips
Raquel Lucas‐González, Celia Carrillo, Laura Purriños, et al.
Food Chemistry (2024) Vol. 460, pp. 140535-140535
Closed Access | Times Cited: 3
Concentration of Polyphenolic Antioxidants in Apple Juice and Extract Using Ultrafiltration
Mariya Dushkova, Kiril Mihalev, Angel Dinchev, et al.
Membranes (2022) Vol. 12, Iss. 11, pp. 1032-1032
Open Access | Times Cited: 14
Interactions of polyphenols from traditional apple varieties ‘Bobovac’, ‘Ljepocvjetka’ and ‘Crvenka’ with β-Glucan during in vitro simulated digestion
Lidija Jakobek, Jozo Ištuk, Petra Matić, et al.
Food Chemistry (2021) Vol. 363, pp. 130283-130283
Closed Access | Times Cited: 19
Effect of high hydrostatic pressure on chlorophyll/soybean protein isolate interaction and the mixtures properties
Jiarui Cao, Yuanyuan Li, Fangwei Li, et al.
Food Hydrocolloids (2022) Vol. 128, pp. 107555-107555
Closed Access | Times Cited: 13
Bioaccessibility of Betalains in Beetroot (Beta vulgaris L.) Juice under Different High-Pressure Techniques
Urszula Trych, Magdalena Buniowska, Krystian Marszałek
Molecules (2022) Vol. 27, Iss. 20, pp. 7093-7093
Open Access | Times Cited: 13
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