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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:

Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism
Marie‐Caroline Michalski, Claude Génot, Constance Gayet, et al.
Progress in Lipid Research (2013) Vol. 52, Iss. 4, pp. 354-373
Open Access | Times Cited: 225

Showing 1-25 of 225 citing articles:

Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps ,
Tanja K. Thorning, Hanne Christine Bertram, Jean‐Philippe Bonjour, et al.
American Journal of Clinical Nutrition (2017) Vol. 105, Iss. 5, pp. 1033-1045
Open Access | Times Cited: 310
Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants: Quillaja saponin and lecithin
Bengü Öztürk, Sanem Argın, Mustafa Özilgen, et al.
Journal of Food Engineering (2014) Vol. 142, pp. 57-63
Closed Access | Times Cited: 239
Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80
Yaoguang Chang, David Julian McClements
Food Hydrocolloids (2016) Vol. 61, pp. 92-101
Open Access | Times Cited: 204
Cyclodextrins in Food Technology and Human Nutrition: Benefits and Limitations
Éva Fenyvesi, M. Vikmon, Lajos Szente
Critical Reviews in Food Science and Nutrition (2015) Vol. 56, Iss. 12, pp. 1981-2004
Closed Access | Times Cited: 192
WHO draft guidelines on dietary saturated and trans fatty acids: time for a new approach?
Arne Astrup, Hanne Christine Bertram, Jean‐Philippe Bonjour, et al.
BMJ (2019), pp. l4137-l4137
Open Access | Times Cited: 176
Edible oleogels for the oral delivery of lipid soluble molecules: Composition and structural design considerations
Chloe M. O′Sullivan, Shai Barbut, Alejandro G. Marangoni
Trends in Food Science & Technology (2016) Vol. 57, pp. 59-73
Open Access | Times Cited: 172
Human milk fat substitutes: Past achievements and current trends
Wei Wei, Qingzhe Jin, Xingguo Wang
Progress in Lipid Research (2019) Vol. 74, pp. 69-86
Open Access | Times Cited: 151
Impact of Dietary Palmitic Acid on Lipid Metabolism
Elisabetta Murru, Claudia Manca, Gianfranca Carta, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 73
Omega-3 long chain fatty acid “bioavailability”: A review of evidence and methodological considerations
Samaneh Ghasemifard, Giovanni M. Turchini, Andrew J. Sinclair
Progress in Lipid Research (2014) Vol. 56, pp. 92-108
Closed Access | Times Cited: 158
Organization of lipids in milks, infant milk formulas and various dairy products: role of technological processes and potential impacts
Christelle Lopez, Chantal Cauty, Fanny Guyomarc’H
Dairy Science and Technology (2015) Vol. 95, Iss. 6, pp. 863-893
Open Access | Times Cited: 149
Structure–function relationship of the milk fat globule
Claire Bourlieu‐Lacanal, Marie‐Caroline Michalski
Current Opinion in Clinical Nutrition & Metabolic Care (2015) Vol. 18, Iss. 2, pp. 118-127
Closed Access | Times Cited: 135
Effect of mastication on lipid bioaccessibility of almonds in a randomized human study and its implications for digestion kinetics, metabolizable energy, and postprandial lipemia
Myriam M.-L. Grundy, Terri Grassby, Giuseppina Mandalari, et al.
American Journal of Clinical Nutrition (2014) Vol. 101, Iss. 1, pp. 25-33
Open Access | Times Cited: 119
Utilization of nanoemulsions to enhance bioactivity of pharmaceuticals, supplements, and nutraceuticals: Nanoemulsion delivery systems and nanoemulsion excipient systems
Khaled Omer Aboalnaja, Soonham Yaghmoor, Taha Kumosani, et al.
Expert Opinion on Drug Delivery (2016) Vol. 13, Iss. 9, pp. 1327-1336
Closed Access | Times Cited: 108
Fatty Acid Synthase Cooperates with Glyoxalase 1 to Protect against Sugar Toxicity
Damien Garrido, Thomas Rubin, Mickaël Poidevin, et al.
PLoS Genetics (2015) Vol. 11, Iss. 2, pp. e1004995-e1004995
Open Access | Times Cited: 96
Dietary and policy priorities to reduce the global crises of obesity and diabetes
Dariush Mozaffarian
Nature Food (2020) Vol. 1, Iss. 1, pp. 38-50
Closed Access | Times Cited: 94
Lipase-Catalyzed Interesterification for the Synthesis of Medium-Long-Medium (MLM) Structured Lipids
Qabul Dinanta Utama, Azis Boing Sitanggang, Dede Robiatul Adawiyah, et al.
Food Technology and Biotechnology (2019) Vol. 57, Iss. 3, pp. 305-318
Open Access | Times Cited: 89
Biophysical insights into modulating lipid digestion in food emulsions
Alejandra Acevedo-Fani, Harjinder Singh
Progress in Lipid Research (2021) Vol. 85, pp. 101129-101129
Open Access | Times Cited: 87
Ultrasound-assisted preparation of flaxseed oil nanoemulsions coated with alginate-whey protein for targeted delivery of omega-3 fatty acids into the lower sections of gastrointestinal tract to enrich broiler meat
Fatemeh Abbası, F. Samadi, Seid Mahdi Jafari, et al.
Ultrasonics Sonochemistry (2018) Vol. 50, pp. 208-217
Closed Access | Times Cited: 84
Phospholipid Composition and Fat Globule Structure I: Comparison of Human Milk Fat from Different Gestational Ages, Lactation Stages, and Infant Formulas
Wei Wei, Jie Yang, Dan Yang, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 67, Iss. 50, pp. 13922-13928
Closed Access | Times Cited: 82
Quantification and Distribution of Omega-3 Fatty Acids in South Pacific Fish and Shellfish Species
Miguel Ángel Rincón‐Cervera, Valeria González‐Barriga, Jaime Romero, et al.
Foods (2020) Vol. 9, Iss. 2, pp. 233-233
Open Access | Times Cited: 82
Characterization of lipid profiling in three parts (muscle, head and viscera) of tilapia (Oreochromis niloticus) using lipidomics with UPLC-ESI-Q-TOF-MS
Chen He, Jun Cao, Yuyan Bao, et al.
Food Chemistry (2021) Vol. 347, pp. 129057-129057
Closed Access | Times Cited: 67
Impact of various emulsifiers on ALA bioavailability and chylomicron synthesis through changes in gastrointestinal lipolysis
Leslie Couëdelo, Sawsan Amara, Manon Lecomte, et al.
Food & Function (2015) Vol. 6, Iss. 5, pp. 1726-1735
Closed Access | Times Cited: 88
Milk fat globule membrane coating of large lipid droplets in the diet of young mice prevents body fat accumulation in adulthood
Annemarie M. Baars, Annemarie Oosting, Eefje Engels, et al.
British Journal Of Nutrition (2016) Vol. 115, Iss. 11, pp. 1930-1937
Open Access | Times Cited: 85
The role of plant cell wall encapsulation and porosity in regulating lipolysis during the digestion of almond seeds
Myriam M.-L. Grundy, Frédéric Carrière, Alan R. Mackie, et al.
Food & Function (2015) Vol. 7, Iss. 1, pp. 69-78
Open Access | Times Cited: 81
The use of exergetic indicators in the food industry – A review
Filippos K. Zisopoulos, Francisco J. Rossier-Miranda, Atze Jan van der Goot, et al.
Critical Reviews in Food Science and Nutrition (2015) Vol. 57, Iss. 1, pp. 197-211
Closed Access | Times Cited: 77
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