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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:

Effect of different cooking methods on the folate content, organoleptic and functional properties of broccoli and spinach
Marta Czarnowska‐Kujawska, Anna Draszanowska, Małgorzata Starowicz
LWT (2022) Vol. 167, pp. 113825-113825
Open Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

The Chemistry Behind the Folin–Ciocalteu Method for the Estimation of (Poly)phenol Content in Food: Total Phenolic Intake in a Mediterranean Dietary Pattern
Maria Pérez, Inés Domínguez‐López, Rosa M. Lamuela‐Raventós
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 46, pp. 17543-17553
Open Access | Times Cited: 112
Bioaccessibility, digestibility and nutritional properties of algae and Cyanophyceae as basis of their potential as functional food ingredients
Rocío Peñalver, José M. Lorenzo, Gema Nieto
Applied Food Research (2024) Vol. 4, Iss. 1, pp. 100404-100404
Open Access | Times Cited: 7
Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth
Can Yuan, Cheng‐Jian Xu, Lilan Chen, et al.
Molecules (2024) Vol. 29, Iss. 7, pp. 1532-1532
Open Access | Times Cited: 7
Biological Activity and Phytochemical Characteristics of Star Anise (Illicium verum) Essential Oil and Its Anti-Salmonella Activity on Sous Vide Pumpkin Model
Miroslava Kačániová, Nenad L. Vuković, Natália Čmiková, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1505-1505
Open Access | Times Cited: 5
Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods
Suwalee Fong-in, Paidaeng Khwanchai, Trakul Prommajak, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 33, pp. 100743-100743
Closed Access | Times Cited: 12
How food matrices modulate folate bioaccessibility: A comprehensive overview of recent advances and challenges
Fengyuan Liu, Minnamari Edelmann, Vieno Piironen, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 4
Unveiling the Therapeutic Potential of Folate-Dependent One-Carbon Metabolism in Cancer and Neurodegeneration
Ana Filipa Sobral, Andrea Cunha, Vera Silva, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 17, pp. 9339-9339
Open Access | Times Cited: 4
Impact of food processing methods on nutraceutical and anti-nutritional properties of different forms of beetroot: A synergistic approach towards iron deficiency anemia
Athira Mundassery, Prema Nedungadi, Meera Balachandran, et al.
Research Square (Research Square) (2025)
Closed Access
Biological, dietetic and pharmacological properties of vitamin B9
Tomáš Siatka, Marek Máťuš, Monika Moravcová, et al.
npj Science of Food (2025) Vol. 9, Iss. 1
Open Access
Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach
Marta Czarnowska‐Kujawska, Małgorzata Starowicz, Veronika Barišić, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3414-3414
Open Access | Times Cited: 17
Changes in nutritional and antioxidant properties, structure, and flavor compounds of Tartary buckwheat (Fagopyrum tataricums) sprouts during domestic cooking
Nan Wang, Yulu Dong, Shunmin Wang, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100914-100914
Closed Access | Times Cited: 3
The chemical, antioxidant and sensorial properties of milk and plant based kombucha analogues
Marta Czarnowska‐Kujawska, Małgorzata Starowicz, Beata Paszczyk, et al.
LWT (2024) Vol. 206, pp. 116610-116610
Open Access | Times Cited: 3
Effects of Different Pretreatments on Hot Air Drying Characteristics, Nutrition, and Antioxidant Capacity of Tartary Buckwheat Sprouts
Xianmeng Xu, Nan Wang, Shunmin Wang, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2473-2473
Open Access | Times Cited: 2
Impact of thermal processing on polyphenols, carotenoids, glucosinolates, and ascorbic acid in fruit and vegetables and their cardiovascular benefits
Federica Narra, Eugenia Piragine, Giada Benedetti, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Open Access | Times Cited: 2
Effects of different spices on the bioactive compounds, antioxidant activity, and sensory qualities of kale crisps
Anna Draszanowska, Małgorzata Starowicz, Marta Czarnowska‐Kujawska, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 3851-3859
Closed Access | Times Cited: 2
Protective Encapsulation of a Bioactive Compound in Starch–Polyethylene Glycol-Modified Microparticles: Degradation Analysis with Enzymes
Karen Sofía Valenzuela Villela, Karen Valeria Alvarado Araujo, Perla E. García‐Casillas, et al.
Polymers (2024) Vol. 16, Iss. 14, pp. 2075-2075
Open Access | Times Cited: 2
The Effect of Sous-Vide Processing Time on Chemical and Sensory Properties of Broccoli, Green Beans and Beetroots
Marta Czarnowska‐Kujawska, Anna Draszanowska, Michał Chróst, et al.
Applied Sciences (2023) Vol. 13, Iss. 7, pp. 4086-4086
Open Access | Times Cited: 4
Nutritional, antinutritional and bioactivity of raw and thermal processed cultivars (five) of aerial yam bulbils
Adetunji I. Lawal, Rahman Akinoso, Folasade Afolabi
Food and Humanity (2023) Vol. 1, pp. 1040-1045
Closed Access | Times Cited: 2
Farklı Yöntemlerle Pişirilen Araujıa Sericifera’nın (Ağaç bamya) Biyoaktif, Fizikokimyasal ve Duyusal Özellikleri Üzerindeki Etkilerinin Değerlendirilmesi: Çok Kriterli Karar Verme Analizi
Cansu Çeviker, Tuğba Dedebaş, Tuğba Dursun Çapar
Turkish Journal of Agriculture - Food Science and Technology (2024) Vol. 12, Iss. 7, pp. 1144-1155
Open Access
Processing Effects on Food Sensory Attributes
Małgorzata Korzeniowska, Jacek Łyczko, Marina Cano‐Lamadrid
Advances in environmental engineering and green technologies book series (2024), pp. 249-283
Closed Access
Effects of 910 MHz Solid-State Microwave Cooking on the Quality Properties of Broccoli (Brassica olearacea L. var. Italica Plenck), Carrots (Daucus carota subsp. Sativus), and Red Peppers (Capsicum annuum L. cv. Kapya)
Gönül Çavuşoğlu Kaplan, Ebru Fıratlıgil-Durmuş
Foods (2024) Vol. 13, Iss. 21, pp. 3459-3459
Open Access
Optimization of blanching condition for removing potassium from spinach using response surface methodology
Ji Eun Lim, Sang-Jin Ye, Jae-Sung Shin, et al.
Food Science and Biotechnology (2024)
Closed Access
Improvement of Selected Quality and Safety Traits in Turmeric-Enriched Kale Pesto Using Blue Light and Sous-Vide
Magdalena A. Olszewska, Anna Draszanowska, Aleksandra Zimińska, et al.
Molecules (2024) Vol. 29, Iss. 24, pp. 5831-5831
Open Access
Vegetables as a good source of folic acid and its beneficial role as a dietary supplement: a review
R. Pavithra, M. V. Krishnaraj, M. Sukumar
International Journal of Vegetable Science (2024), pp. 1-24
Closed Access
Antioxidant Properties and Sensory Preference of Broccoli Affected by Culinary Practices
Pei-Yu Tien, Pei‐Fen Yang, Yih-Ming Weng, et al.
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 3, pp. 1409-1420
Open Access
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