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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:

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

Showing 1-25 of 336 citing articles:

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
A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications
Gülay Özkan, Paola Franco, Iolanda De Marco, et al.
Food Chemistry (2018) Vol. 272, pp. 494-506
Closed Access | Times Cited: 443
The Versatility of Antioxidant Assays in Food Science and Safety—Chemistry, Applications, Strengths, and Limitations
Nabeelah Bibi Sadeer, Domenico Montesano, Stefania Albrizio, et al.
Antioxidants (2020) Vol. 9, Iss. 8, pp. 709-709
Open Access | Times Cited: 362
Agro-Food Byproducts as a New Source of Natural Food Additives
Margarida Faustino, Mariana Veiga, Pedro Sousa, et al.
Molecules (2019) Vol. 24, Iss. 6, pp. 1056-1056
Open Access | Times Cited: 294
Management of Fruit Industrial By-Products—A Case Study on Circular Economy Approach
Débora A. Campos, Ricardo Gómez‐García, Ana A. Vilas-Boas, et al.
Molecules (2020) Vol. 25, Iss. 2, pp. 320-320
Open Access | Times Cited: 258
Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation
Ignacio Gutiérrez‐del‐Río, Sara López‐Ibáñez, Patricia Magadán‐Corpas, et al.
Antioxidants (2021) Vol. 10, Iss. 8, pp. 1264-1264
Open Access | Times Cited: 201
A Comprehensive Review on the Chemical Constituents and Functional Uses of Walnut (Juglans spp.) Husk
Ali Jahanban‐Esfahlan, Alireza Ostadrahimi, Mahnaz Tabibiazar, et al.
International Journal of Molecular Sciences (2019) Vol. 20, Iss. 16, pp. 3920-3920
Open Access | Times Cited: 173
Natural Food Colorants and Preservatives: A Review, a Demand, and a Challenge
Cláudia Novais, Adriana K. Molina, Rui M.V. Abreu, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 9, pp. 2789-2805
Open Access | Times Cited: 165
Plant-Derived Natural Antioxidants in Meat and Meat Products
Georgios Manessis, Aphrodite I. Kalogianni, Thomai Lazou, et al.
Antioxidants (2020) Vol. 9, Iss. 12, pp. 1215-1215
Open Access | Times Cited: 161
Antioxidant Compounds from Microalgae: A Review
Noémie Coulombier, Thierry Jauffrais, Nicolas Lebouvier
Marine Drugs (2021) Vol. 19, Iss. 10, pp. 549-549
Open Access | Times Cited: 155
Beer Molecules and Its Sensory and Biological Properties: A Review
Bruno Vieira Humia, Klebson Silva Santos, Andriele Mendonça Barbosa, et al.
Molecules (2019) Vol. 24, Iss. 8, pp. 1568-1568
Open Access | Times Cited: 147
Food additives: From functions to analytical methods
Long Wu, Chenghui Zhang, Yingxi Long, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 30, pp. 8497-8517
Closed Access | Times Cited: 134
Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns
Ana A. Vilas-Boas, Manuela Pintado, Ana Oliveira
Foods (2021) Vol. 10, Iss. 7, pp. 1564-1564
Open Access | Times Cited: 129
Natural pigments: Anthocyanins, carotenoids, chlorophylls, and betalains as colorants in food products
Brera Ghulam Nabi, Kinza Mukhtar, Waqar Ahmed, et al.
Food Bioscience (2023) Vol. 52, pp. 102403-102403
Closed Access | Times Cited: 129
Natural protective agents and their applications as bio-preservatives in the food industry
Saber Amiri, Zahra Motalebi Moghanjougi, Mahmoud Rezazadeh Bari, et al.
Italian Journal of Food Science (2021) Vol. 33, Iss. SP1, pp. 55-68
Open Access | Times Cited: 123
Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review
Michel Mubiayi Beya, M. Netzel, Yasmina Sultanbawa, et al.
Antioxidants (2021) Vol. 10, Iss. 2, pp. 263-263
Open Access | Times Cited: 111
Valorization of Food Waste to Produce Value-Added Products Based on Its Bioactive Compounds
Ziyao Liu, Thaiza Serrano Pinheiro de Souza, Brendan J. Holland, et al.
Processes (2023) Vol. 11, Iss. 3, pp. 840-840
Open Access | Times Cited: 110
The contribution of fungi to the global economy
Allen Grace T. Niego, Christopher Lambert, Peter E. Mortimer, et al.
Fungal Diversity (2023) Vol. 121, Iss. 1, pp. 95-137
Open Access | Times Cited: 96
Chitosan, chitosan derivatives, and chitosan-based nanocomposites: eco-friendly materials for advanced applications (a review)
Abir El-araby, Walid Janati, Riaz Ullah, et al.
Frontiers in Chemistry (2024) Vol. 11
Open Access | Times Cited: 63
Enhancing Beef Hamburger Quality: A Comprehensive Review of Quality Parameters, Preservatives, and Nanoencapsulation Technologies of Essential and Edible Oils
Tainara Santos Oliveira, Rogéria Comastri de Castro Almeida, Vanessa de Lima Silva, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 147-147
Open Access | Times Cited: 2
Efficacy of free and encapsulated natural antioxidants in oxidative stability of edible oil: Special emphasis on nanoemulsion-based encapsulation
Simran Sharma, Sit Foon Cheng, Bhaswati Bhattacharya, et al.
Trends in Food Science & Technology (2019) Vol. 91, pp. 305-318
Closed Access | Times Cited: 124
Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food – a review
Abdelkader Bensid, Nariman El Abed, Abderrahmane Houicher, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 11, pp. 2985-3001
Closed Access | Times Cited: 117
Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review
Noman Walayat, Hanguo Xiong, Zhouyi Xiong, et al.
Food Reviews International (2020) Vol. 38, Iss. 6, pp. 1103-1122
Closed Access | Times Cited: 115
Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat
Aphrodite I. Kalogianni, Thomai Lazou, Ioannis Bossis, et al.
Foods (2020) Vol. 9, Iss. 6, pp. 794-794
Open Access | Times Cited: 102
Microbial exopolysaccharides for immune enhancement: Fermentation, modifications and bioactivities
Worraprat Chaisuwan, Kittisak Jantanasakulwong, Sutee Wangtueai, et al.
Food Bioscience (2020) Vol. 35, pp. 100564-100564
Closed Access | Times Cited: 93
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