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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:

Sustainability, nutrition, and scientific advances of functional foods under the new EU and global legislation initiatives
Daniel Granato, Ioannis Zabetakis, Anastasios Koidis
Journal of Functional Foods (2023) Vol. 109, pp. 105793-105793
Open Access | Times Cited: 13

Showing 13 citing articles:

A comprehensive review on sustainable strategies for valorization of pepper waste and their potential application
K. Sanatombi
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Evaluation of Agave salmiana by‐products as a functional ingredient for the development of sustainable foods
Isabel Márquez‐Rangel, Mario Cruz, Héctor A. Ruíz, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Functional foods with a tailored glycemic response based on food matrix and its interactions: Can it be a reality?
Debarati Mondal, Monika Awana, Shreya Mandal, et al.
Food Chemistry X (2024) Vol. 22, pp. 101358-101358
Open Access | Times Cited: 4
Sustainability of Alternatives to Animal Protein Sources, a Comprehensive Review
Marian Gil, M. Rudy, Paulina Duma‐Kocan, et al.
Sustainability (2024) Vol. 16, Iss. 17, pp. 7701-7701
Open Access | Times Cited: 2
Valorization of Baltic Sea farmed blue mussels: Chemical profiling and prebiotic potential for nutraceutical and functional food development
Indrek Adler, Jonne Kotta, Marju Robal, et al.
Food Chemistry X (2024) Vol. 23, pp. 101736-101736
Open Access | Times Cited: 1
Insights into the volatile profile of a red macroalga (Gracilaria vermiculophylla) for future food applications
Sílvia Petronilho, Ângelo C. Salvador, Isabel Silva, et al.
Algal Research (2024) Vol. 78, pp. 103402-103402
Open Access | Times Cited: 1
Rapid screening and identification of targeted and non-targeted illegal added drugs in functional foods by MRSIT-HRMS based on NIST screening database
Ziyan Hu, Yixuan Zou, Zhi Ma, et al.
Food Chemistry (2024) Vol. 446, pp. 138913-138913
Closed Access | Times Cited: 1
Arazá: Eugenia stipitata Mc Vaught as a Potential Functional Food
Luis Acosta-Vega, Diego A. Moreno, Liceth N. Cuéllar Álvarez
Foods (2024) Vol. 13, Iss. 15, pp. 2310-2310
Open Access | Times Cited: 1
Bioactive peptides from food waste: New innovative bio-nanocomplexes to enhance cellular uptake and biological effects
Federica Tonolo, Federico Fiorese, Graziano Rilievo, et al.
Food Chemistry (2024), pp. 141326-141326
Open Access | Times Cited: 1
Functional Cheeses: Updates on Probiotic Preservation Methods
Hannah Caroline Santos Araujo, Mônica Silva de Jesus, Rafael Donizete Dutra Sandes, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 8-8
Open Access | Times Cited: 2
Transformation towards a Low-Emission and Energy-Efficient Economy Realized in Agriculture through the Increase in Controllability of the Movement of Units Mowing Crops while Simultaneously Discing Their Stubble
Olga Orynycz, V. Nadykto, Volodymyr Kyurchev, et al.
Energies (2024) Vol. 17, Iss. 14, pp. 3467-3467
Open Access
Horticultural Plants and By-Products as Sources of Biological Active Compounds
Eliza Oprea, Ioana Cristina Marinaș, Mariana Carmen Chifiriuc
Horticulturae (2024) Vol. 10, Iss. 11, pp. 1133-1133
Open Access
Industrial Production of Functional Foods for Human Health and Sustainability
Xinrui Yuan, Mei Zhong, Xinxin Huang, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3546-3546
Open Access
Carob (Ceratonia siliqua) leaves: A comprehensive analysis of bioactive profile and health-promoting potential of an untapped resource
Simona Serio, Valentina Santoro, Rita Celano, et al.
Food Chemistry (2024) Vol. 468, pp. 142392-142392
Open Access
Beyond the Myths: Brazilian Consumer Perceptions of Functional Food
Luis Gustavo Saboia Ponte, Suliene França Ribeiro, Adriane Elisabete Costa Antunes, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4161-4161
Open Access
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