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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:

Antioxidative capabilities of some organic acids and their co-pigments with malvin
Jasmina M. Dimitrić Marković, Lj. M. Ignjatović, Dragan Marković, et al.
Journal of Electroanalytical Chemistry (2003) Vol. 553, pp. 177-182
Closed Access | Times Cited: 19

Showing 19 citing articles:

Natural phenolic antioxidants electrochemistry: Towards a new food science methodology
Ana‐Maria Chiorcea‐Paquim, Teodor Adrian Enache, Eric de Souza Gil, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 4, pp. 1680-1726
Open Access | Times Cited: 183
Dietary Phenolic Acids and Derivatives. Evaluation of the Antioxidant Activity of Sinapic Acid and Its Alkyl Esters
Alexandra Gaspar, Marta Martins, Paulo Silva, et al.
Journal of Agricultural and Food Chemistry (2010) Vol. 58, Iss. 21, pp. 11273-11280
Closed Access | Times Cited: 99
Colour properties, stability, and free radical scavenging activity of jambolan (Syzygium cumini) fruit anthocyanins in a beverage model system: Natural and copigmented anthocyanins
Puspita Sari, C. Hanny Wijaya, Dondin Sajuthi, et al.
Food Chemistry (2011) Vol. 132, Iss. 4, pp. 1908-1914
Closed Access | Times Cited: 93
Anthocyanin Copigmentation - Evaluation, Mechanisms and Implications for the Colour of Red Wines
M. Teresa Escribano-Bailón, Celestino Santos‐Buelga
Current Organic Chemistry (2012) Vol. 16, Iss. 6, pp. 715-723
Open Access | Times Cited: 90
Caffeic acid copigmentation of anthocyanins from Cabernet Sauvignon grape extracts in model systems
Eliana Fortes Gris, Eduardo Antônio Ferreira, Leila Denise Falcão, et al.
Food Chemistry (2005) Vol. 100, Iss. 3, pp. 1289-1296
Closed Access | Times Cited: 88
Flavonoid C-glycosides from pigeon pea leaves as color and anthocyanin stabilizing agent in blueberry juice
You-Zhi Pan, Yue Guan, Zuo‐Fu Wei, et al.
Industrial Crops and Products (2014) Vol. 58, pp. 142-147
Closed Access | Times Cited: 40
Robust Ultraviolet–Visible (UV–Vis) Partial Least-Squares (PLS) Models for Tannin Quantification in Red Wine
José Luis Aleixandre-Tudó, H.H. Nieuwoudt, José Luis Aleixandre, et al.
Journal of Agricultural and Food Chemistry (2015) Vol. 63, Iss. 4, pp. 1088-1098
Closed Access | Times Cited: 37
Catechin antioxidant action at various pH studied by cyclic voltammetry and PM3 semi-empirical calculations
Sanja Martinez, Lidija Valek, Željka Petrović, et al.
Journal of Electroanalytical Chemistry (2005) Vol. 584, Iss. 2, pp. 92-99
Closed Access | Times Cited: 55
Impact of Caffeic Acid Addition on Phenolic Composition of Tempranillo Wines from Different Winemaking Techniques
José Luis Aleixandre-Tudó, Inmaculada Álvarez, Victoria Lizama, et al.
Journal of Agricultural and Food Chemistry (2013) Vol. 61, Iss. 49, pp. 11900-11912
Closed Access | Times Cited: 30
Black Carrot (Daucus carota ssp.) and Black Soybean (Glycine max (L.) Merr.) Anthocyanin Extract: A Remedy to Enhance Stability and Functionality of Fruit Juices by Copigmentation
Manoj Kumar, Anil Dahuja, Archana Sachdev, et al.
Waste and Biomass Valorization (2018) Vol. 11, Iss. 1, pp. 99-108
Closed Access | Times Cited: 22
Influence of ferulic acid on stability of anthocyanins from Cabernet Sauvignon grapes in a model system and a yogurt system
Eliana Fortes Gris, Eduardo Antônio Ferreira, Leila Denise Falcão, et al.
International Journal of Food Science & Technology (2007) Vol. 42, Iss. 8, pp. 992-998
Closed Access | Times Cited: 22
Coumarin 314 Free Radical Cation: Formation, Properties, and Reactivity toward Phenolic Antioxidants
Alexis Aspée, Emilio I. Alarcon, Eduardo Pino, et al.
The Journal of Physical Chemistry A (2011) Vol. 116, Iss. 1, pp. 199-206
Closed Access | Times Cited: 16
Natural reducing agents for electroless nanoparticle deposition: Mild synthesis of metal/carbon nanostructured microspheres
Paul Duffy, Lyndsey A. Reynolds, Stephanie E. Sanders, et al.
Materials Chemistry and Physics (2013) Vol. 140, Iss. 1, pp. 343-349
Open Access | Times Cited: 15
Competitive adsorption of the herbicide fluroxypyr and tannic acid from distilled and tap water on activated carbons and their thermal desorption
Carlos Moreno‐Castilla, M.V. López-Ramón, Luisa M. Pastrana‐Martínez, et al.
Adsorption (2012) Vol. 18, Iss. 3-4, pp. 173-179
Closed Access | Times Cited: 14
Determination of wine antioxidant capacity by derivative potentiometric titration with electrogenerated chlorine
Sanja Martinez, Lidija Valek, Jasenka Piljac, et al.
European Food Research and Technology (2004) Vol. 220, Iss. 5-6, pp. 658-661
Closed Access | Times Cited: 18
Enhanced electrochemical response of structurally related antioxidant at nanostructured hybrid films
Gabriella Di Carlo, Antonella Curulli, Alessandro Trani, et al.
Sensors and Actuators B Chemical (2013) Vol. 191, pp. 703-710
Closed Access | Times Cited: 10
Applying rosemary extract and caffeic acid to modify the composition of Monastrell wines
Juan Alberto Anaya, Victoria Lizama, Marı́a José Garcı́a, et al.
European Food Research and Technology (2022) Vol. 248, Iss. 7, pp. 1787-1802
Open Access | Times Cited: 1
Antioxidant capacity of Pinotage wine as affected by viticultural and enological practices
Dalene de Beer
(2006)
Closed Access
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