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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:

Simulated gastrointestinal digestion and in vitro colonic fermentation of carob polyphenols: Bioaccessibility and bioactivity
Yasmina Ait Chait, Aynur Gunenc, Farida Bendali, et al.
LWT (2019) Vol. 117, pp. 108623-108623
Closed Access | Times Cited: 114

Showing 1-25 of 114 citing articles:

Carob bean (Ceratonia siliqua L.): A new perspective for functional food
María Emilia Brassesco, Teresa R.S. Brandão, Cristina L.M. Silva, et al.
Trends in Food Science & Technology (2021) Vol. 114, pp. 310-322
Open Access | Times Cited: 103
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
Insights into phenolic compounds from microalgae: structural variety and complex beneficial activities from health to nutraceutics
Angelo Del Mondo, Arianna Smerilli, Luca Ambrosino, et al.
Critical Reviews in Biotechnology (2021) Vol. 41, Iss. 2, pp. 155-171
Closed Access | Times Cited: 91
Changes in bioactive compounds and antioxidant activity of plant-based foods by gastrointestinal digestion: a review
Sunantha Ketnawa, Florencio Collado Reginio, Sukanya Thuengtung, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 17, pp. 4684-4705
Closed Access | Times Cited: 90
Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity
Mónica Sánchez-Gutiérrez, Isabel Bascón-Villegas, Alejandro Rodríguez, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 966-966
Open Access | Times Cited: 64
Phenolic profiles, bioaccessibility and antioxidant activity of plum (Prunus Salicina Lindl)
Jiawen Yu, Wu Li, Bangyan You, et al.
Food Research International (2021) Vol. 143, pp. 110300-110300
Closed Access | Times Cited: 62
Effect of extraction methods and simulated in vitro gastrointestinal digestion on phenolic compound profile, bio-accessibility, and antioxidant activity of Meghalayan cherry (Prunus nepalensis) pomace extracts
Piyush Kashyap, Charanjit S. Riar, Navdeep Jindal
LWT (2021) Vol. 153, pp. 112570-112570
Open Access | Times Cited: 59
Release of bound polyphenols from wheat bran soluble dietary fiber during simulated gastrointestinal digestion and colonic fermentation in vitro
Ling Zhang, Tao Wu, Yongli Zhang, et al.
Food Chemistry (2022) Vol. 402, pp. 134111-134111
Closed Access | Times Cited: 59
Catabolism of polyphenols released from mung bean coat and its effects on gut microbiota during in vitro simulated digestion and colonic fermentation
Jiayan Xie, Nian X. Sun, Hairong Huang, et al.
Food Chemistry (2022) Vol. 396, pp. 133719-133719
Closed Access | Times Cited: 55
Nutritional and functional profile of carob bean ( Ceratonia siliqua ): a comprehensive review
Zunaira Basharat, Muhammad Afzaal, Farhan Saeed, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 389-413
Open Access | Times Cited: 24
Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles
Thiécla Katiane Osvaldt Rosales, João Paulo Fabi
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 24
Phenolic Profile, Antioxidant Activity, and Chemometric Classification of Carob Pulp and Products
Georgia D. Ioannou, Ioanna K. Savva, Atalanti Christou, et al.
Molecules (2023) Vol. 28, Iss. 5, pp. 2269-2269
Open Access | Times Cited: 22
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
The interaction between banana polyphenols and starch improves the bioavailability of polyphenols after non-co-heating complexation
Yajuan Qin, Jingfeng Ran, Xiaoai Chen, et al.
Food Hydrocolloids (2025), pp. 111133-111133
Closed Access | Times Cited: 1
Continuous and pulsed ultrasound-assisted extraction of carob’s antioxidants: Processing parameters optimization and identification of polyphenolic composition
Atalanti Christou, Ioannis J. Stavrou, Constantina P. Kapnissi‐Christodoulou
Ultrasonics Sonochemistry (2021) Vol. 76, pp. 105630-105630
Open Access | Times Cited: 55
Locust Bean Gum, a Vegetable Hydrocolloid with Industrial and Biopharmaceutical Applications
Max Petitjean, José Ramón Isasi
Molecules (2022) Vol. 27, Iss. 23, pp. 8265-8265
Open Access | Times Cited: 36
Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds
Ruibin Wang, Ming Li, Margaret A. Brennan, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 3185-3211
Closed Access | Times Cited: 22
Carob as an Agrifood Chain Product of Cultural, Agricultural and Economic Importance in the Mediterranean Region
Thiresia-Teresa Tzatzani, Georgia Ouzounidou
Journal of Innovation Economics & Management (2023) Vol. N° 42, Iss. 3, pp. 127-147
Open Access | Times Cited: 17
Blackcurrant (Fruits, Pomace, and Leaves) Phenolic Characterization before and after In Vitro Digestion, Free Radical Scavenger Capacity, and Antioxidant Effects on Iron-Mediated Lipid Peroxidation
Arabela Elena Untea, Alexandra-Gabriela Oancea, Petru Alexandru Vlaicu, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1514-1514
Open Access | Times Cited: 7
Effect of drying methods on free and bound phenolic compounds, antioxidant capacities, and bioaccessibility of Cornelian cherry
Hati̇ce Merve Bayram, Kübra Özkan, Arda Öztürkcan, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 9, pp. 2461-2478
Open Access | Times Cited: 6
Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion
Raquel Lucas‐González, José Ángel Pérez‐Álvarez, Salvatore Moscaritolo, et al.
Food Chemistry (2020) Vol. 338, pp. 128142-128142
Closed Access | Times Cited: 40
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
Phytochemical profile, bioactivity and prebiotic potential of bound polyphenols released from Rosa roxburghii fruit pomace dietary fiber during in vitro digestion and fermentation
Juan Su, Xiong Fu, Qiang Huang, et al.
Food & Function (2022) Vol. 13, Iss. 17, pp. 8880-8891
Closed Access | Times Cited: 27
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
Stability and Bioaccessibility of Phenolic Compounds in Rosehip Extracts during In Vitro Digestion
Isabel Odriozola‐Serrano, Danielle Pires Nogueira, Irene Esparza, et al.
Antioxidants (2023) Vol. 12, Iss. 5, pp. 1035-1035
Open Access | Times Cited: 16
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