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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 an in vitro dynamic gastrointestinal digestion on phenolic compounds and antioxidant capacity of apple treated by high-pressure processing
Irene Fernández-Jalao, Claudia Balderas, Concepción Sánchez‐Moreno, et al.
Innovative Food Science & Emerging Technologies (2020) Vol. 66, pp. 102486-102486
Open Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

In vitro digestion and colonic fermentation of phenolic compounds and their antioxidant potential in Australian beach-cast seaweeds
Vigasini Subbiah, Faezeh Ebrahimi, Osman Tuncay Ağar, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 10
Partitioning and in vitro bioaccessibility of apple polyphenols during mechanical and physiological extraction: A hierarchical clustering analysis with LC-ESI-QTOF-MS/MS
Ivan M Lopez-Rodulfo, Emmanouil Tsochatzis, Emil W. Stentoft, et al.
Food Chemistry (2024) Vol. 441, pp. 138320-138320
Open Access | Times Cited: 8
Gastrointestinal digestion assays for evaluating the bioaccessibility of phenolic compounds in fruits and their derivates: an overview
Aline Macedo Dantas, Flávio Gomes Fernandes, Marciane Magnani, et al.
Food Research International (2023) Vol. 170, pp. 112920-112920
Closed Access | Times Cited: 17
Phenolic Compounds from Apples: From Natural Fruits to the Beneficial Effects in the Digestive System
Lidija Jakobek, Petra Matić
Molecules (2024) Vol. 29, Iss. 3, pp. 568-568
Open Access | Times Cited: 6
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
Synergistic effects of superfine grinding and high hydrostatic pressure on the contents, distribution, digestive behaviors and antioxidant activities of polyphenols in barley leaves
Huijuan Zhu, Jiahao Li, Xin Yuan, et al.
Food Chemistry (2024) Vol. 452, pp. 139574-139574
Closed Access | Times Cited: 5
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
Electron-beam irradiation delayed the postharvest senescence of kiwifruit during cold storage through regulating the reactive oxygen species metabolism
Ruijuan Li, Shuxia Yang, Dan Wang, et al.
Radiation Physics and Chemistry (2021) Vol. 189, pp. 109717-109717
Closed Access | Times Cited: 27
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
The Effect of β-Glucan on the Release and Antiradical Activity of Phenolic Compounds from Apples in Simulated Digestion
Lidija Jakobek, Daniela Kenjerić, Lidija Šoher, et al.
Molecules (2025) Vol. 30, Iss. 2, pp. 301-301
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) Vol. 26, pp. 102263-102263
Open Access
Impacts of in vitro gastrointestinal digestion on phenolic compounds bioaccessibility and biological activities of uvaia (Eugenia pyriformis Cambess) fractions
David de Paulo Farias, Fábio Fernandes de Araújo, Alexandra Christine Helena Frankland Sawaya, et al.
Process Biochemistry (2025)
Closed Access
The Behavior of Phenolic Compounds from Apples during Simulated Gastrointestinal Digestion with Focus on Chlorogenic Acid
Lidija Jakobek, Kristina Pöc, Matea Valenteković, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 693-693
Open Access | Times Cited: 3
Structure–Activity Relationships and Changes in the Inhibition of Xanthine Oxidase by Polyphenols: A Review
Kexin Li, Yumei Wang, Wanlu Liu, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2365-2365
Open Access | Times Cited: 3
Red-skinned onion phenolic compounds stability and bioaccessibility: A comparative study between deep-frying and air-frying
Alice Cattivelli, Adele Di Lorenzo, Angela Conte, et al.
Journal of Food Composition and Analysis (2022) Vol. 115, pp. 105024-105024
Open Access | Times Cited: 15
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
Unlocking Quercetin's Neuroprotective Potential: A Focus on Bee‐Collected Pollen
Aleksandar Ž. Kostić, Dılhun Keriman Arserim‐Uçar, Małgorzata Materska, et al.
Chemistry & Biodiversity (2024) Vol. 21, Iss. 6
Closed Access | Times Cited: 2
Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization
Cristina Gabriela Burca-Busaga, Noelia Betoret, Lucía Seguí, et al.
Foods (2021) Vol. 10, Iss. 9, pp. 2155-2155
Open Access | Times Cited: 13
Bioactive Phenolic Compounds from Apples during Simulated In Vitro Gastrointestinal Digestion: Kinetics of Their Release
Lidija Jakobek, Jozo Ištuk, Andrew R. Barron, et al.
Applied Sciences (2023) Vol. 13, Iss. 14, pp. 8434-8434
Open Access | Times Cited: 5
Exploring optimal high-pressure processing conditions on a (poly)phenol-rich smoothie through response surface methodology
Cristina Matías, Iziar A. Ludwig, Concepción Cid, et al.
LWT (2024) Vol. 206, pp. 116595-116595
Open Access | Times Cited: 1
Rat small intestine extract as a source of mammalian α- and β-glycosidases to study polyphenol bioaccessibility and deglycosylation in vitro: A case study with matrix-devoid and matrix-defined apple fractions
Pablo Gallego-Lobillo, Ivan M Lopez-Rodulfo, Mario M. Martínez
Food Research International (2024) Vol. 199, pp. 115346-115346
Open Access | Times Cited: 1
Onion and Apple Functional Ingredients Intake Improves Antioxidant and Inflammatory Status and Vascular Injury in Obese Zucker Rats
Claudia Balderas, Javier Angulo, Alejandro Sevilleja-Ortiz, et al.
Antioxidants (2022) Vol. 11, Iss. 10, pp. 1953-1953
Open Access | Times Cited: 7
Simulated Gastric and Intestinal Fluid Electrolyte Solutions as an Environment for the Adsorption of Apple Polyphenols onto β-Glucan
Lidija Jakobek, Ivica Strelec, Daniela Kenjerić, et al.
Molecules (2022) Vol. 27, Iss. 19, pp. 6683-6683
Open Access | Times Cited: 7
Raspberry Pomace as a Good Additive to Apple Freeze-Dried Fruit Bars: Biological Properties and Sensory Evaluation
Urszula Szymanowska, Monika Karaś, Anna Jakubczyk, et al.
Molecules (2024) Vol. 29, Iss. 23, pp. 5690-5690
Open Access
Bioaccessibility of Flavones, Flavanones, and Flavonols from Vegetable Foods and Beverages
Alice Cattivelli, Melissa Zannini, Maddalena De Angeli, et al.
Biology (2024) Vol. 13, Iss. 12, pp. 1081-1081
Open Access
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