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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:

Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches
Shubham Kumar, T. Anukiruthika, Sayantani Dutta, et al.
Trends in Food Science & Technology (2020) Vol. 99, pp. 58-75
Closed Access | Times Cited: 274

Showing 1-25 of 274 citing articles:

Foods for Plant-Based Diets: Challenges and Innovations
Alexandra Alcorta, A. Della Porta, Amparo Tárrega, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 293-293
Open Access | Times Cited: 396
Iron Absorption: Factors, Limitations, and Improvement Methods
Elif Piskin, Danila Cianciosi, Şükrü Güleç, et al.
ACS Omega (2022) Vol. 7, Iss. 24, pp. 20441-20456
Open Access | Times Cited: 270
COVID-19 and obesity in childhood and adolescence: a clinical review
Carlos Alberto Nogueira‐de‐Almeida, Luíz Antônio Del Ciampo, Ivan Savioli Ferraz, et al.
Jornal de Pediatria (2020) Vol. 96, Iss. 5, pp. 546-558
Open Access | Times Cited: 190
Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroom
K. Keerthana, T. Anukiruthika, J.A. Moses, et al.
Journal of Food Engineering (2020) Vol. 287, pp. 110116-110116
Closed Access | Times Cited: 144
Iron Supplementation Influence on the Gut Microbiota and Probiotic Intake Effect in Iron Deficiency—A Literature-Based Review
Ioana Gabriela Rusu, Ramona Suharoschi, Dan Cristian Vodnar, et al.
Nutrients (2020) Vol. 12, Iss. 7, pp. 1993-1993
Open Access | Times Cited: 138
Targeted Delivery of Probiotics: Perspectives on Research and Commercialization
K.S. Yoha, Sundus Nida, Sayantani Dutta, et al.
Probiotics and Antimicrobial Proteins (2021) Vol. 14, Iss. 1, pp. 15-48
Open Access | Times Cited: 111
Current Use of Fenton Reaction in Drugs and Food
Chizumi Abe, Taiki Miyazawa, Teruo Miyazawa
Molecules (2022) Vol. 27, Iss. 17, pp. 5451-5451
Open Access | Times Cited: 74
Green synthesis of iron nanoparticles: Sources and multifarious biotechnological applications
Vinod Kumar, Naveen Kumar Kaushik, Santosh Kumar Tiwari, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127017-127017
Closed Access | Times Cited: 44
Application of Nanoparticles in Human Nutrition: A Review
Ammar B. Altemimi, Halgord Ali M. Farag, Tablo H. Salih, et al.
Nutrients (2024) Vol. 16, Iss. 5, pp. 636-636
Open Access | Times Cited: 21
Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies
Bhagya Jagadiswaran, Vishvaa Alagarasan, Priyadharshini Palanivelu, et al.
Future Foods (2021) Vol. 4, pp. 100036-100036
Open Access | Times Cited: 95
Customized Shapes for Chicken Meat–Based Products: Feasibility Study on 3D-Printed Nuggets
Anila Wilson, T. Anukiruthika, J.A. Moses, et al.
Food and Bioprocess Technology (2020) Vol. 13, Iss. 11, pp. 1968-1983
Closed Access | Times Cited: 89
3D printing of encapsulated probiotics: Effect of different post-processing methods on the stability of Lactiplantibacillus plantarum (NCIM 2083) under static in vitro digestion conditions and during storage
K.S. Yoha, T. Anukiruthika, Anila Wilson, et al.
LWT (2021) Vol. 146, pp. 111461-111461
Closed Access | Times Cited: 81
3D Extrusion Printability of Rice Starch and Optimization of Process Variables
Radhika Theagarajan, J.A. Moses, C. Anandharamakrishnan
Food and Bioprocess Technology (2020) Vol. 13, Iss. 6, pp. 1048-1062
Closed Access | Times Cited: 79
Long-term use of proton pump inhibitors as a risk factor for various adverse manifestations
Arun Koyyada
Therapies (2020) Vol. 76, Iss. 1, pp. 13-21
Closed Access | Times Cited: 79
Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development
Milena M. Ramírez-Rodrigues, Carolina Estrada-Beristain, Jorge Metri-Ojeda, et al.
Sustainability (2021) Vol. 13, Iss. 12, pp. 6849-6849
Open Access | Times Cited: 73
Valorization of Food Industry Waste Streams Using 3D Food Printing: A Study on Noodles Prepared from Potato Peel Waste
Madhumitha Muthurajan, Abinash Veeramani, Taniyath Rahul, et al.
Food and Bioprocess Technology (2021) Vol. 14, Iss. 10, pp. 1817-1834
Closed Access | Times Cited: 63
Iron nanoparticles as a promising compound for food fortification in iron deficiency anemia: a review
Aparna Kumari, Anil Kumar Chauhan
Journal of Food Science and Technology (2021) Vol. 59, Iss. 9, pp. 3319-3335
Open Access | Times Cited: 56
Benefits of a plant-based diet and considerations for the athlete
Keely A. Shaw, Gordon A. Zello, Carol D. Rodgers, et al.
European Journal of Applied Physiology (2022) Vol. 122, Iss. 5, pp. 1163-1178
Closed Access | Times Cited: 46
Identification of high iron–chelating peptides with unusual antioxidant effect from sea cucumbers and the possible binding mode
Chaozhong Fan, Xiaofan Ge, Junyu Hao, et al.
Food Chemistry (2022) Vol. 399, pp. 133912-133912
Closed Access | Times Cited: 40
Zinc nutrition and human health: Overview and implications
V. J. Sangeetha, Sayantani Dutta, J.A. Moses, et al.
eFood (2022) Vol. 3, Iss. 5
Open Access | Times Cited: 39
A review on iron, zinc and calcium biological significance and factors affecting their absorption and bioavailability
Poonam Singh, Surendra Prasad
Journal of Food Composition and Analysis (2023) Vol. 123, pp. 105529-105529
Closed Access | Times Cited: 37
Iron deficiency anemia: a critical review on iron absorption, supplementation and its influence on gut microbiota
Bolun Sun, Beibei Tan, Panxue Zhang, et al.
Food & Function (2024) Vol. 15, Iss. 3, pp. 1144-1157
Closed Access | Times Cited: 8
Bioactive Compounds, Health Benefits and Food Applications of Artichoke (Cynara scolymus L.) and Artichoke By-Products: A Review
Pablo Ayuso, Jhazmin Quizhpe, María de los Ángeles Rosell, et al.
Applied Sciences (2024) Vol. 14, Iss. 11, pp. 4940-4940
Open Access | Times Cited: 8
Recent updates on plant protein-based dairy cheese alternatives: outlook and challenges
Elham Alehosseini, Paul L.H. McSweeney, Song Miao
Critical Reviews in Food Science and Nutrition (2025), pp. 1-15
Open Access | Times Cited: 1
Peptide–Mineral Complexes: Understanding Their Chemical Interactions, Bioavailability, and Potential Application in Mitigating Micronutrient Deficiency
Xiaohong Sun, Roghayeh Amini Sarteshnizi, Ruth T. Boachie, et al.
Foods (2020) Vol. 9, Iss. 10, pp. 1402-1402
Open Access | Times Cited: 64
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