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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:

Food dyes and health: Literature quantitative research analysis
Alessandra Durazzo, Márcio Carocho, Sandrina A. Heleno, et al.
Measurement Food (2022) Vol. 7, pp. 100050-100050
Closed Access | Times Cited: 17

Showing 17 citing articles:

A review on sustainable mesoporous activated carbon as adsorbent for efficient removal of hazardous dyes from industrial wastewater
Neeraj Kumar, Archana Pandey, Rosy Rosy, et al.
Journal of Water Process Engineering (2023) Vol. 54, pp. 104054-104054
Closed Access | Times Cited: 102
Azo dyes in the food industry: Features, classification, toxicity, alternatives, and regulation
Paula Barciela, Ana Perez-Vazquez, Miguel A. Prieto
Food and Chemical Toxicology (2023) Vol. 178, pp. 113935-113935
Open Access | Times Cited: 87
Removal of food dyes using biological materials via adsorption: A review
Zeynep Mine Şenol, Noureddine El Messaoudi, Zeynep Ciğeroğlu, et al.
Food Chemistry (2024) Vol. 450, pp. 139398-139398
Closed Access | Times Cited: 77
Adsorption of food dyes from aqueous solution on a sweet potato residue-derived carbonaceous adsorbent: Analytical interpretation of adsorption mechanisms via adsorbent characterization and statistical physics modeling
Zhiquan Diao, Lei Zhang, Qi Li, et al.
Chemical Engineering Journal (2024) Vol. 482, pp. 148982-148982
Closed Access | Times Cited: 59
Natural food dyes on dairy products: A critical approach between 2012-2023 literature regarding the technological and functional aspects, health benefits and future trends
Maria Eduarda Marques Soutelino, Gabrielle de Paiva Vieira, Maria Barbatho Goulart, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104370-104370
Closed Access | Times Cited: 5
Simultaneous degradation of anionic and cationic dyes using electro-chemical and photo-chemical systems: a review
S. V. Manjunath, Rakshitha Devadas, Meghashree Mahadev, et al.
Elsevier eBooks (2025), pp. 461-494
Closed Access
Auramine O, food dye induces cognitive impairment, anxiety, alters synaptic transmission and neural growth in zebrafish model
Karthikeyan Ramamurthy, Santhanam Sanjai Dharshan, Ashok Kumar, et al.
Journal of Environmental Sciences (2025)
Closed Access
Construction of highly emissive Schiff base containing TX- 100 nanomicelles for monitoring the levels of devil in disguise Allura red and picric acid in real samples
Nisha Jain, Navneet Kaur
Microchimica Acta (2025) Vol. 192, Iss. 5
Closed Access
A comprehensive review of recent development in extraction and encapsulation techniques of betalains
Oscar Zannou, Kouame Fulbert Oussou, Ifagbémi Bienvenue Chabı, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 30, pp. 11263-11280
Closed Access | Times Cited: 7
Biochemical processes mediating neurotoxicity induced by synthetic food dyes: A review of current evidence
Kesavan Damotharan, Gokul Sudhakaran, Meenakshi Ramu, et al.
Chemosphere (2024) Vol. 364, pp. 143295-143295
Closed Access | Times Cited: 2
Performance of Dye Removal from Single and Binary Component Systems by Adsorption on Composite Hydrogel Beads Derived from Fruits Wastes Entrapped in Natural Polymeric Matrix
Cristina-Gabriela Grigoraș, Andrei-Ionuț Simion, Lidia Favier, et al.
Gels (2022) Vol. 8, Iss. 12, pp. 795-795
Open Access | Times Cited: 8
Uncovering the light absorption mechanism of the blue natural colorant allophycocyanin from Arthrospira platensis using molecular dynamics
Stephan Buecker, Jeffrey M. Sanders, Paul Winget, et al.
Food Chemistry (2024) Vol. 466, pp. 141834-141834
Open Access | Times Cited: 1
Biochemical and molecular assessment of oxidative stress in fruit fly exposed to azo dye Brilliant Black PN
Melike Karaman
Molecular Biology Reports (2024) Vol. 51, Iss. 1
Closed Access
Extraction of Natural Food Color from Tomato, Carrot and Turmeric
Fahriha Nur A Kabir, Shohel Rana Palleb, Md Abdul. Halim, et al.
European Journal of Nutrition & Food Safety (2024) Vol. 16, Iss. 5, pp. 175-188
Open Access
A method to standardize the temperature for near infrared spectra of the indigo pigment in non-dairy cream based on symbolic regression
Yun Zhang, Jun Liu, Zhenglin Tan, et al.
Journal of Near Infrared Spectroscopy (2024) Vol. 32, Iss. 4-5, pp. 163-176
Closed Access
Flavored Milk
Maria Eduarda Marques Soutelino, Bianca Cristina Rocha de Oliveira, Ramon S. Rocha, et al.
Methods and protocols in food science (2024), pp. 19-29
Closed Access
Geolashon (Teloschistes flavicans), a natural yellow dye from the Peruvian Andes: traditional uses, bioactive extraction, and potential applications
German Padilla Pacahuala, Erick Abel Barzola Ollero, José Isrhael Quincho Estares, et al.
Scientia Agropecuaria (2023) Vol. 14, Iss. 2, pp. 269-285
Open Access
Evaluation of Three Operational Parameters in Adsorption Process of Organic Dyes
Cristina-Gabriela Grigoraș, Andrei-Ionuț Simion, Lidia Favier, et al.
2022 E-Health and Bioengineering Conference (EHB) (2022), pp. 1-4
Closed Access
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