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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:

Nutrition attributes and health effects of pistachio nuts
Mònica Bulló, Martí Juanola‐Falgarona, Pablo Hernández‐Alonso, et al.
British Journal Of Nutrition (2015) Vol. 113, Iss. S2, pp. S79-S93
Open Access | Times Cited: 122

Showing 1-25 of 122 citing articles:

Nutraceuticals: Transformation of Conventional Foods into Health Promoters/Disease Preventers and Safety Considerations
Mudhi AlAli, Maream Alqubaisy, Mariam Nasser Aljaafari, et al.
Molecules (2021) Vol. 26, Iss. 9, pp. 2540-2540
Open Access | Times Cited: 161
Effects of Diet, Lifestyle, Chrononutrition and Alternative Dietary Interventions on Postprandial Glycemia and Insulin Resistance
Emilia Papakonstantinou, Oikonomou Christina, George‐John E. Nychas, et al.
Nutrients (2022) Vol. 14, Iss. 4, pp. 823-823
Open Access | Times Cited: 111
Utilizing hybrid metaheuristic approach to design an agricultural closed-loop supply chain network
Atefeh Rajabi Kafshgar, Fatemeh Gholian-Jouybari, Iman Seyedi, et al.
Expert Systems with Applications (2023) Vol. 217, pp. 119504-119504
Closed Access | Times Cited: 61
Composition of Nuts and Their Potential Health Benefits—An Overview
Berta Gonçalves, Teresa Pinto, Alfredo Aires, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 942-942
Open Access | Times Cited: 61
Phenolic compounds in fruits and beverages consumed as part of the mediterranean diet: their role in prevention of chronic diseases
Yolanda Aguilera, Maria A. Martín‐Cabrejas, Elvira González de Mejı́a
Phytochemistry Reviews (2015) Vol. 15, Iss. 3, pp. 405-423
Closed Access | Times Cited: 124
Food pyramid for subjects with chronic pain: foods and dietary constituents as anti-inflammatory and antioxidant agents
Mariangela Rondanelli, Milena Anna Faliva, Alessandra Miccono, et al.
Nutrition Research Reviews (2018) Vol. 31, Iss. 1, pp. 131-151
Open Access | Times Cited: 102
Determination of acetamiprid, imidacloprid, and spirotetramat and their relevant metabolites in pistachio using modified QuEChERS combined with liquid chromatography-tandem mass spectrometry
Mohammad Faraji, Roya Noorbakhsh, Hooshang Shafieyan, et al.
Food Chemistry (2017) Vol. 240, pp. 634-641
Closed Access | Times Cited: 92
Pistachio Nuts (Pistacia vera L.): Production, Nutrients, Bioactives and Novel Health Effects
Giuseppina Mandalari, Davide Barreca, Teresa Gervasi, et al.
Plants (2021) Vol. 11, Iss. 1, pp. 18-18
Open Access | Times Cited: 92
Food and Food Groups in Inflammatory Bowel Disease (IBD): The Design of the Groningen Anti-Inflammatory Diet (GrAID)
Marjo Campmans‐Kuijpers, Gerard Dijkstra
Nutrients (2021) Vol. 13, Iss. 4, pp. 1067-1067
Open Access | Times Cited: 87
Overview of the Composition of Whole Grains’ Phenolic Acids and Dietary Fibre and Their Effect on Chronic Non-Communicable Diseases
Jabir Khan, Muhammad Zahoor Khan, Yulin Ma, et al.
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 5, pp. 3042-3042
Open Access | Times Cited: 53
Agronomic characteristics, mineral nutrient content, antioxidant capacity, biochemical composition, and fatty acid profile of Iranian pistachio (Pistacia vera L.) cultivars
Ali Khadivi, Mohammadali Nikoogoftar-Sedghi, Yazgan Tunç
BMC Plant Biology (2025) Vol. 25, Iss. 1
Open Access | Times Cited: 1
Plant-Based Fat, Dietary Patterns Rich in Vegetable Fat and Gut Microbiota Modulation
Jananee Muralidharan, Serena Galié, Pablo Hernández‐Alonso, et al.
Frontiers in Nutrition (2019) Vol. 6
Open Access | Times Cited: 58
A rapid method to detect green pea and peanut adulteration in pistachio by using portable FT-MIR and FT-NIR spectroscopy combined with chemometrics
Didem P. Aykas, Ahmed Menevşeoğlu
Food Control (2020) Vol. 121, pp. 107670-107670
Closed Access | Times Cited: 53
Remote Sensing for Sustainable Pistachio Cultivation and Improved Quality Traits Evaluation through Thermal and Non-Thermal UAV Vegetation Indices
Raquel Martínez‐Peña, Sergio Vélez, Rubén Vacas, et al.
Applied Sciences (2023) Vol. 13, Iss. 13, pp. 7716-7716
Open Access | Times Cited: 19
Composition and properties of virgin pistachio oils and their by-products from different cultivars
Rosa M. Ojeda‐Amador, Giuseppe Fregapane, María Desamparados Salvador
Food Chemistry (2017) Vol. 240, pp. 123-130
Closed Access | Times Cited: 61
Pairing nuts and dried fruit for cardiometabolic health
Arianna Carughi, Mary Jo Feeney, Penny M. Kris‐Etherton, et al.
Nutrition Journal (2015) Vol. 15, Iss. 1
Open Access | Times Cited: 52
Tree Nut Oils: Chemical Profiles, Extraction, Stability, and Quality Concerns
Damián Maestri, María Cecilia Cittadini, Romina Bodoira, et al.
European Journal of Lipid Science and Technology (2020) Vol. 122, Iss. 6
Closed Access | Times Cited: 49
History, Phylogeny, Biodiversity, and New Computer-Based Tools for Efficient Micropropagation and Conservation of Pistachio (Pistacia spp.) Germplasm
Esmaeil Nezami-Alanagh, Pedro Pablo Ferrer Gallego
Plants (2023) Vol. 12, Iss. 2, pp. 323-323
Open Access | Times Cited: 15
Effect of Premeal Pistachio Supplementation on Cardiometabolic Risk Factors among Asian Indian Adults with Prediabetes: A Randomized Controlled Trial
K. Ashwini, Kuzhandhaivelu Abirami, R. Gayathri, et al.
Journal of Nutrition (2025)
Closed Access
Conventional and Innovative Drying/Roasting Technologies: Effect on Bioactive and Sensorial Profiles in Nuts and Nut-Based Products
Giacomo Pedron, Yassine Jaouhari, Matteo Bordiga
Applied Sciences (2025) Vol. 15, Iss. 3, pp. 1258-1258
Open Access
Systematic Evaluation of the Impact of a Wide Range of Dietary Habits on Myocardial Infarction: A Two‐Sample Mendelian Randomization Analysis
Qian Yang, M Li, Pengcheng Chen, et al.
Journal of the American Heart Association (2025)
Open Access
Thermal processing effects on the IgE-reactivity of cashew and pistachio
África Sanchiz, Carmen Cuadrado, M. Pastor, et al.
Food Chemistry (2017) Vol. 245, pp. 595-602
Closed Access | Times Cited: 43
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder
Raimondo Gaglio, Antonio Alfonzo, Marcella Barbera, et al.
Food Microbiology (2019) Vol. 86, pp. 103349-103349
Open Access | Times Cited: 38
Raw and roasted pistachio nuts (Pistacia vera L.) are ‘good’ sources of protein based on their digestible indispensable amino acid score as determined in pigs
Hannah M. Bailey, Hans H Stein
Journal of the Science of Food and Agriculture (2020) Vol. 100, Iss. 10, pp. 3878-3885
Closed Access | Times Cited: 36
Simultaneous multi-determination of pesticide residues in pistachio from Iran’s market: A probabilistic health risk assessment study
Behrouz Tajdar‐oranj, Leila Peivasteh-Roudsari, Vahideh Mahdavi, et al.
Journal of Food Composition and Analysis (2021) Vol. 103, pp. 104085-104085
Closed Access | Times Cited: 29
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