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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:

Novel technologies to enhance solubility of food-derived bioactive compounds: A review
Neeraja Recharla, Muhammad Riaz, Sanghoon Ko, et al.
Journal of Functional Foods (2017) Vol. 39, pp. 63-73
Closed Access | Times Cited: 75

Showing 1-25 of 75 citing articles:

Ensuring the future of functional foods
Catherine Birch, Graham Bonwick
International Journal of Food Science & Technology (2018) Vol. 54, Iss. 5, pp. 1467-1485
Closed Access | Times Cited: 143
Natural prebiotic carbohydrates, carotenoids and flavonoids as ingredients in food systems
Iramaia Angélica Neri-Numa, Henrique Silvano Arruda, Marina Vilar Geraldi, et al.
Current Opinion in Food Science (2020) Vol. 33, pp. 98-107
Closed Access | Times Cited: 91
Polysaccharide‐based porous biopolymers for enhanced bioaccessibility and bioavailability of bioactive food compounds: Challenges, advances, and opportunities
Ali Ubeyitogullari, Safoura Ahmadzadeh, Gurshagan Kandhola, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 4610-4639
Open Access | Times Cited: 38
Chenopodium quinoa Willd. (quinoa) grains: A good source of phenolic compounds
Eliana Pereira, Vasco Cadavez, Lillian Barros, et al.
Food Research International (2020) Vol. 137, pp. 109574-109574
Open Access | Times Cited: 60
Recent Advances in the Gastrointestinal Fate of Organic and Inorganic Nanoparticles in Foods
Hualu Zhou, David Julian McClements
Nanomaterials (2022) Vol. 12, Iss. 7, pp. 1099-1099
Open Access | Times Cited: 33
Research progress of electrospinning in food field: A review
Fa-Lin Sun, Mingyue Zhao, Yue Li, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110474-110474
Closed Access | Times Cited: 6
Bioactive Compounds as Ingredients of Functional Foods
Sibele Santos Fernandes, Michele Silveira Coelho, Myriam de las Mercedes Salas‐Mellado
Elsevier eBooks (2019), pp. 129-142
Closed Access | Times Cited: 49
Recent Strategies in Resveratrol Delivery Systems
Noelia D. Machado, Mariana A. Fernández, David Díaz Díaz
ChemPlusChem (2019) Vol. 84, Iss. 7, pp. 951-973
Open Access | Times Cited: 44
Effects of Berry Anthocyanins on Cognitive Performance, Vascular Function and Cardiometabolic Risk Markers: A Systematic Review of Randomized Placebo-Controlled Intervention Studies in Humans
Sanne Ahles, Peter J. Joris, Jogchum Plat
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 12, pp. 6482-6482
Open Access | Times Cited: 37
Nanoencapsulation of biofunctional components as a burgeoning nanotechnology-based approach for functional food development: A review
Soubhagya Tripathy, Deepak Kumar Verma, Alok Kumar Gupta, et al.
Biocatalysis and Agricultural Biotechnology (2023) Vol. 53, pp. 102890-102890
Closed Access | Times Cited: 15
A Pharmacokinetic Study of Different Quercetin Formulations in Healthy Participants: A Diet‐Controlled, Crossover, Single‐ and Multiple‐Dose Pilot Study
Julia Solnier, Yiming Zhang, Kyle Roh, et al.
Evidence-based Complementary and Alternative Medicine (2023) Vol. 2023, Iss. 1
Open Access | Times Cited: 14
Astaxanthin: An Overview of Its Sources, Extraction Methods, Encapsulation Techniques, Characterization, and Bioavailability
Beckham Oninku, Michael W. Lomas, Gary S. Burr, et al.
Journal of Agriculture and Food Research (2025), pp. 101869-101869
Open Access
Potential of natural phenolic antioxidant compounds from Bersama abyssinica (Meliathacea) for treatment of chronic diseases
Never Zekeya, Mariam Ibrahim, Bertha Mamiro, et al.
Saudi Journal of Biological Sciences (2022) Vol. 29, Iss. 6, pp. 103273-103273
Open Access | Times Cited: 21
Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology
Clara Talens, Maider Lago, Laura Simó-Boyle, et al.
LWT (2022) Vol. 168, pp. 113878-113878
Open Access | Times Cited: 21
Biological activity and development of functional foods fortified with okra ( Abelmoschus esculentus )
Rubén Agregán, Mirian Pateiro, B. M. Bohrer, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 23, pp. 6018-6033
Closed Access | Times Cited: 19
Dietary pattern, food, and nutritional supplement effects on cognitive outcomes in mild cognitive impairment: a systematic review of previous reviews
Victoria Andrews, Gabrielle Zammit, Fiona O’Leary
Nutrition Reviews (2023) Vol. 81, Iss. 11, pp. 1462-1489
Open Access | Times Cited: 11
Introduction: the evolution of functional foods and novel bioactives
Özge Süfer
Elsevier eBooks (2025), pp. 1-12
Closed Access
Last Fifteen Years of Nanotechnology Application with Our Contribute
Silvana Alfei, Guendalina Zuccari
Nanomaterials (2025) Vol. 15, Iss. 4, pp. 265-265
Open Access
Unlocking novel biopeptides hidden in Camellia seed cake fermented by Bacillus subtilis through in silico and cellular model approaches
Lingyun Yao, Qing Huang, Huatian Wang, et al.
Food Chemistry (2025) Vol. 476, pp. 143342-143342
Closed Access
Introduction to bioactive compounds: Definition, advantages, and limitations
Seid Reza Falsafi, Fuat Topuz, Basheer Aaliya, et al.
Elsevier eBooks (2025), pp. 3-24
Closed Access
Spray drying encapsulation of stevia extract with maltodextrin and evaluation of the physicochemical and functional properties of produced powders
Maria Rosa Trentin Zorzenon, Maysa Formigoni, Sandra B. da Silva, et al.
Journal of Food Science (2020) Vol. 85, Iss. 10, pp. 3590-3600
Closed Access | Times Cited: 28
Improved stability and aqueous solubility of β-carotene via encapsulation in self-assembled bioactive oleanolic acid nanoparticles
Shiqi Liu, Jing Zhang, Rao Fu, et al.
Food Chemistry (2021) Vol. 373, pp. 131498-131498
Closed Access | Times Cited: 25
Empirical correlations of drug-and plant-based bioactive compound solubility in supercritical CO2: A comparative evaluation study
Christine Ann Obek, Agus Saptoro, Angnes Ngieng Tze Tiong, et al.
Fluid Phase Equilibria (2024) Vol. 580, pp. 114061-114061
Open Access | Times Cited: 3
Natural Biomolecule Ovomucin–Chitosan Oligosaccharide Self-Assembly Nanogel for Lutein Application Enhancement: Characterization, Environmental Stability and Bioavailability
Qi Xu, Haoye Teng, Xuanchen Li, et al.
Journal of Functional Biomaterials (2024) Vol. 15, Iss. 4, pp. 111-111
Open Access | Times Cited: 3
Phycocyanin as substitute for texture ingredients in ice creams
Éllen Francine Rodrigues, Luana Paula Vendruscolo, Kimberly Bonfante, et al.
British Food Journal (2019) Vol. 122, Iss. 2, pp. 693-707
Closed Access | Times Cited: 28
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