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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:

An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal
Daniel Granato, Domingos Sávio Nunes, Francisco J. Barba
Trends in Food Science & Technology (2017) Vol. 62, pp. 13-22
Closed Access | Times Cited: 282

Showing 1-25 of 282 citing articles:

Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective
Daniel Granato, Jânio Sousa Santos, Graziela Bragueto Escher, et al.
Trends in Food Science & Technology (2017) Vol. 72, pp. 83-90
Open Access | Times Cited: 810
An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction
Mirela Marić, Antonela Ninčević Grassino, Zhenzhou Zhu, et al.
Trends in Food Science & Technology (2018) Vol. 76, pp. 28-37
Closed Access | Times Cited: 557
Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety
Daniel Granato, Francisco J. Barba, Danijela Bursać Kovačević, et al.
Annual Review of Food Science and Technology (2020) Vol. 11, Iss. 1, pp. 93-118
Open Access | Times Cited: 554
Bioactive peptides as natural antioxidants in food products – A review
José M. Lorenzo, Paulo E. S. Munekata, Belén Gómez, et al.
Trends in Food Science & Technology (2018) Vol. 79, pp. 136-147
Closed Access | Times Cited: 418
Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review
Liang Zhang, Chi‐Tang Ho, Jie Zhou, et al.
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 5, pp. 1474-1495
Closed Access | Times Cited: 385
Active packaging films with natural antioxidants to be used in meat industry: A review
Rubén Domínguez, Francisco J. Barba, Belén Gómez, et al.
Food Research International (2018) Vol. 113, pp. 93-101
Closed Access | Times Cited: 384
Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers
Afshin Faridi Esfanjani, Elham Assadpour, Seid Mahdi Jafari
Trends in Food Science & Technology (2018) Vol. 76, pp. 56-66
Closed Access | Times Cited: 366
Berries extracts as natural antioxidants in meat products: A review
José M. Lorenzo, Mirian Pateiro, Rubén Domínguez, et al.
Food Research International (2017) Vol. 106, pp. 1095-1104
Closed Access | Times Cited: 354
Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives
Márcio Carocho, Patrícia Morales, Isabel C.F.R. Ferreira
Trends in Food Science & Technology (2017) Vol. 71, pp. 107-120
Closed Access | Times Cited: 336
Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review
Jasminka Giacometti, Danijela Bursać Kovačević, Predrag Putnik, et al.
Food Research International (2018) Vol. 113, pp. 245-262
Closed Access | Times Cited: 265
Advances in nanoparticle and microparticle delivery systems for increasing the dispersibility, stability, and bioactivity of phytochemicals
David Julian McClements
Biotechnology Advances (2018) Vol. 38, pp. 107287-107287
Open Access | Times Cited: 254
Diet, Lifestyle and Cardiovascular Diseases: Linking Pathophysiology to Cardioprotective Effects of Natural Bioactive Compounds
Javad Sharifi‐Rad, Célia F. Rodrigues, Farukh Sharopov, et al.
International Journal of Environmental Research and Public Health (2020) Vol. 17, Iss. 7, pp. 2326-2326
Open Access | Times Cited: 218
Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicals on the formulation of functional yogurt
Nurul Farhana Fazilah, Arbakariya B. Ariff, Mohd Ezuan Khayat, et al.
Journal of Functional Foods (2018) Vol. 48, pp. 387-399
Open Access | Times Cited: 211
Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials
Predrag Putnik, José M. Lorenzo, Francisco J. Barba, et al.
Foods (2018) Vol. 7, Iss. 7, pp. 106-106
Open Access | Times Cited: 203
Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products
Nooshin Nikmaram, Sravanthi Budaraju, Francisco J. Barba, et al.
Meat Science (2018) Vol. 145, pp. 245-255
Closed Access | Times Cited: 197
Effectiveness of probiotics, prebiotics, and prebiotic‐like components in common functional foods
Mengfei Peng, Zajeba Tabashsum, Mary Anderson, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 4, pp. 1908-1933
Closed Access | Times Cited: 195
Re-thinking functional food development through a holistic approach
Marilisa Alongi, Monica Anese
Journal of Functional Foods (2021) Vol. 81, pp. 104466-104466
Open Access | Times Cited: 193
Solvent-Free Microwave-Assisted Extraction of Polyphenols from Olive Tree Leaves: Antioxidant and Antimicrobial Properties
Selin Şahin, Rüya Şamlı, A. Seher Birteksöz Tan, et al.
Molecules (2017) Vol. 22, Iss. 7, pp. 1056-1056
Open Access | Times Cited: 192
Oleuropein, a Bioactive Compound from Olea europaea L., as a Potential Preventive and Therapeutic Agent in Non-Communicable Diseases
Chiara Nediani, Jessica Ruzzolini, Annalisa Romani, et al.
Antioxidants (2019) Vol. 8, Iss. 12, pp. 578-578
Open Access | Times Cited: 187
Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles
Rana Delshadi, Akbar Bahrami, Abolfazl Golshan Tafti, et al.
Trends in Food Science & Technology (2020) Vol. 104, pp. 72-83
Closed Access | Times Cited: 164
Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review
Kazem Alirezalu, Mirian Pateiro, Milad Yaghoubi, et al.
Trends in Food Science & Technology (2020) Vol. 100, pp. 292-306
Closed Access | Times Cited: 147
Designing Nutrition for Health—Incorporating Dietary By-Products into Poultry Feeds to Create Functional Foods with Insights into Health Benefits, Risks, Bioactive Compounds, Food Component Functionality and Safety Regulations
Petru Alexandru Vlaicu, Arabela Elena Untea, Iulia Varzaru, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 4001-4001
Open Access | Times Cited: 49
The Use of Infrared Spectroscopy for the Quantification of Bioactive Compounds in Food: A Review
Joel B. Johnson, Kerry B. Walsh, Mani Naiker, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 3215-3215
Open Access | Times Cited: 45
Recent insights into green extraction techniques as efficient methods for the extraction of bioactive components and essential oils from foods
Ishrat Majid, Shafat Ahmad Khan, Alanoud Aladel, et al.
CyTA - Journal of Food (2023) Vol. 21, Iss. 1, pp. 101-114
Open Access | Times Cited: 42
Innovative technologies for encapsulation of Mediterranean plants extracts
Marko Vinceković, Marko Viskić, Slaven Jurić, et al.
Trends in Food Science & Technology (2017) Vol. 69, pp. 1-12
Closed Access | Times Cited: 156
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