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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:

Bioaccessibility analysis of anthocyanins and ellagitannins from blackberry at simulated gastrointestinal and colonic levels
Franco Van de Velde, María Élida Pirovani, Silvina R. Drago
Journal of Food Composition and Analysis (2018) Vol. 72, pp. 22-31
Open Access | Times Cited: 49

Showing 1-25 of 49 citing articles:

Berry polyphenols metabolism and impact on human gut microbiota and health
Laura Lavefve, Luke R. Howard, Franck Carbonero
Food & Function (2019) Vol. 11, Iss. 1, pp. 45-65
Closed Access | Times Cited: 212
Fruit Juice Industry Wastes as a Source of Bioactives
Kevser Kandemir, Elif Piskin, Jianbo Xiao, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 23, pp. 6805-6832
Open Access | Times Cited: 90
The Impact of Ellagitannins and Their Metabolites through Gut Microbiome on the Gut Health and Brain Wellness within the Gut–Brain Axis
Roxana Banc, Marius Emil Rusu, Lorena Filip, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 270-270
Open Access | Times Cited: 50
Bioaccessibility and catabolism of phenolic compounds from jaboticaba (Myrciaria trunciflora) fruit peel during in vitro gastrointestinal digestion and colonic fermentation
Andréia Quatrin, Cristine Rampelotto, Roberson Pauletto, et al.
Journal of Functional Foods (2019) Vol. 65, pp. 103714-103714
Open Access | Times Cited: 118
In vitro gastrointestinal digestion and fecal fermentation reveal the effect of different encapsulation materials on the release, degradation and modulation of gut microbiota of blueberry anthocyanin extract
Yue Wu, Yongbin Han, Yang Tao, et al.
Food Research International (2020) Vol. 132, pp. 109098-109098
Closed Access | Times Cited: 99
Enhanced stability of berry pomace polyphenols delivered in protein-polyphenol aggregate particles to an in vitro gastrointestinal digestion model
Jia Xiong, Yu Hsuan Chan, R. Thirumurugan, et al.
Food Chemistry (2020) Vol. 331, pp. 127279-127279
Open Access | Times Cited: 87
Chemical Compounds of Berry-Derived Polyphenols and Their Effects on Gut Microbiota, Inflammation, and Cancer
Abdelhakim Bouyahya, Nasreddine El Omari, Naoufal El Hachlafi, et al.
Molecules (2022) Vol. 27, Iss. 10, pp. 3286-3286
Open Access | Times Cited: 68
The emerging role of dark berry polyphenols in human health and nutrition
Jerome Higbee, Patrick Solverson, Meijun Zhu, et al.
Food Frontiers (2022) Vol. 3, Iss. 1, pp. 3-27
Open Access | Times Cited: 53
Advances in the Chemistry, Analysis and Adulteration of Anthocyanin Rich-Berries and Fruits: 2000–2022
Bharathi Avula, Kumar Katragunta, Ahmed Osman, et al.
Molecules (2023) Vol. 28, Iss. 2, pp. 560-560
Open Access | Times Cited: 32
Nanoencapsulated anthocyanins: A new technological approach to increase physical-chemical stability and bioaccessibility
Thiécla Katiane Osvaldt Rosales, Lucas de Freitas Pedrosa, Karen Rebouças Nascimento, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108516-108516
Closed Access | Times Cited: 25
Comparative Analysis of Black Chokeberry (Aronia melanocarpa L.) Fruit, Leaves, and Pomace for Their Phytochemical Composition, Antioxidant Potential, and Polyphenol Bioaccessibility
Mihaela Sărăcilă, Arabela Elena Untea, Alexandra Gabriela Oancea, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1856-1856
Open Access | Times Cited: 10
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
Rubus ulmifolius Schott fruits: A detailed study of its nutritional, chemical and bioactive properties
Liliana Primo da Silva, Leonel Pereira, Tânia C. S. P. Pires, et al.
Food Research International (2019) Vol. 119, pp. 34-43
Closed Access | Times Cited: 46
Impact ofin vitrogastrointestinal digestion on the chemical composition, bioactive properties, and cytotoxicity ofVitis viniferaL. cv.Syrahgrape pomace extract
Joana R. Costa, Manuela Amorim, Ana A. Vilas-Boas, et al.
Food & Function (2019) Vol. 10, Iss. 4, pp. 1856-1869
Open Access | Times Cited: 46
Bioactivity and bioaccessibility of phenolic compounds from Brazilian fruit purees
Ana Paula Stafussa, Giselle Maria Maciel, Débora Gonçalves Bortolini, et al.
Future Foods (2021) Vol. 4, pp. 100066-100066
Open Access | Times Cited: 37
Nano techniques: an updated review focused on anthocyanin stability
Tisong Liang, Pu Jing, Jian He
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 32, pp. 11985-12008
Closed Access | Times Cited: 13
Improvement of phenolic compound bioaccessibility from yerba mate (Ilex paraguariensis) extracts after biosorption on Saccharomyces cerevisiae
Valéria Rampazzo Ribeiro, Giselle Maria Maciel, Mariana Millan Fachi, et al.
Food Research International (2019) Vol. 126, pp. 108623-108623
Open Access | Times Cited: 41
Gastrointestinal and colonic in vitro bioaccessibility of γ-aminobutiric acid (GABA) and phenolic compounds from novel fermented sorghum food
Antonela G. Garzón, Franco Van de Velde, Silvina R. Drago
LWT (2020) Vol. 130, pp. 109664-109664
Closed Access | Times Cited: 36
Bioaccessibility of bioactive compounds from Pereskia aculeata and their cellular antioxidant effect
Thiago Mendanha Cruz, Amanda S. Lima, Feng Zhou, et al.
Food Chemistry (2024) Vol. 460, pp. 140484-140484
Open Access | Times Cited: 4
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
Bioaccessibility of Phenolic Compounds in Fermented Strawberry-Orange-Apple-Banana Smoothies with Lactobacilli
María Paula Méndez‐Galarraga, María Élida Pirovani, Gabriel Vinderola, et al.
Food Bioscience (2025), pp. 106074-106074
Closed Access
Identification of bioaccessible glycosylated neuroprotective peptides from brewer's spent yeast mannoproteins by in vitro and in silico studies
Marilin E. Aquino, Silvina R. Drago, Luis P Schierloh, et al.
Food Research International (2025) Vol. 209, pp. 116188-116188
Closed Access
Ultrasound-driven chemical and biochemical changes in jabuticaba juice: Phenolic compounds, volatile profile and inactivation of polyphenol oxidase, peroxidase and pectin methylesterase
Rafael Augusto Juliato, Iuri Procopio Castro Brito, Eric Keven Silva
Food Chemistry (2025), pp. 144037-144037
Closed Access
Unravelling early-maturing nectarines: A study of agronomic performance, nutritional composition, and bioaccessibility
Concepción Medrano‐Padial, M.C. Ruiz-Sánchez, Cristina García‐Viguera, et al.
Scientia Horticulturae (2025) Vol. 345, pp. 114133-114133
Open Access
Identification of key phenolic compounds responsible for antioxidant activities of free and bound fractions of blackberry varieties' extracts by boosted regression trees
Er Sheng Gong, Bin Li, Binxu Li, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 3, pp. 984-994
Closed Access | Times Cited: 25
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