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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:

Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods
Albert Ibarz Ribas, Olga Martín‐Belloso, Robert Soliva‐Fortuny, et al.
Critical Reviews in Food Science and Nutrition (2017) Vol. 58, Iss. 15, pp. 2531-2548
Closed Access | Times Cited: 287

Showing 1-25 of 287 citing articles:

Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability
Lavinia Florina Călinoiu, Dan Cristian Vodnar
Nutrients (2018) Vol. 10, Iss. 11, pp. 1615-1615
Open Access | Times Cited: 338
Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications
Qiaozhi Zhang, Zhouzhou Cheng, Yanbo Wang, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 21, pp. 3589-3615
Closed Access | Times Cited: 226
Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems
Cristian Dima, Elham Assadpour, Ştefan Dima, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 3, pp. 954-994
Open Access | Times Cited: 225
Review of Distribution, Extraction Methods, and Health Benefits of Bound Phenolics in Food Plants
Zhenyu Wang, LI Shi-yang, Shenghan Ge, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 11, pp. 3330-3343
Closed Access | Times Cited: 200
Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure
Xuwei Liu, Carine Le Bourvellec, Catherine M.G.C. Renard
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 6, pp. 3574-3617
Open Access | Times Cited: 190
Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability
Leila Arfaoui
Molecules (2021) Vol. 26, Iss. 10, pp. 2959-2959
Open Access | Times Cited: 176
Agricultural waste materials for adsorptive removal of phenols, chromium (VI) and cadmium (II) from wastewater: A review
Amina Othmani, Sara Magdouli, P. Senthil Kumar, et al.
Environmental Research (2021) Vol. 204, pp. 111916-111916
Closed Access | Times Cited: 159
Oxidative Stress and Antioxidants—A Critical Review on In Vitro Antioxidant Assays
Raghavendhar R. Kotha, Fakir Shahidullah Tareq, Elif Yıldız, et al.
Antioxidants (2022) Vol. 11, Iss. 12, pp. 2388-2388
Open Access | Times Cited: 115
Systematic Review of Phenolic Compounds in Apple Fruits: Compositions, Distribution, Absorption, Metabolism, and Processing Stability
Shuhan Feng, Jianyong Yi, Xuan Li, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 1, pp. 7-27
Closed Access | Times Cited: 104
Oxidative Stress: The Role of Antioxidant Phytochemicals in the Prevention and Treatment of Diseases
Adele Muscolo, Mariateresa Oliva, Torello Giulio, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 6, pp. 3264-3264
Open Access | Times Cited: 92
Bioaccessibility and bioavailability of phytochemicals: Influencing factors, improvements, and evaluations
Yao Hu, Qianzhu Lin, Hui Zhao, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108165-108165
Closed Access | Times Cited: 82
Trends and challenges on fruit and vegetable processing: Insights into sustainable, traceable, precise, healthy, intelligent, personalized and local innovative food products
Xuwei Liu, Carine Le Bourvellec, Jiahao Yu, et al.
Trends in Food Science & Technology (2022) Vol. 125, pp. 12-25
Open Access | Times Cited: 81
An investigation into consumer perception and attitudes towards plant-based alternatives to milk
Rachael Moss, Sophie Barker, Anika Falkeisen, et al.
Food Research International (2022) Vol. 159, pp. 111648-111648
Closed Access | Times Cited: 74
Unique roles in health promotion of dietary flavonoids through gut microbiota regulation: Current understanding and future perspectives
Zhanming Li, Zhongyang Ren, Lin Zhao, et al.
Food Chemistry (2022) Vol. 399, pp. 133959-133959
Closed Access | Times Cited: 74
By-Products of Fruit and Vegetables: Antioxidant Properties of Extractable and Non-Extractable Phenolic Compounds
Yu Zeng, Wenyi Zhou, Jiahao Yu, et al.
Antioxidants (2023) Vol. 12, Iss. 2, pp. 418-418
Open Access | Times Cited: 41
Antioxidant and Anti-Inflammatory Effects of Bioactive Compounds in Atherosclerosis
Ştefan Horia Roşian, Ioana Boarescu, Paul-Mihai Boarescu
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 3, pp. 1379-1379
Open Access | Times Cited: 3
Antimicrobial Potential of Polyphenols: Mechanisms of Action and Microbial Responses—A Narrative Review
Luca Rossi, Gabriele Rocchetti, Luigi Lucini, et al.
Antioxidants (2025) Vol. 14, Iss. 2, pp. 200-200
Open Access | Times Cited: 2
Fruits as Prospective Reserves of bioactive Compounds: A Review
Marines Marli Gniech Karasawa, Chakravarthi Mohan
Natural Products and Bioprospecting (2018) Vol. 8, Iss. 5, pp. 335-346
Open Access | Times Cited: 156
Pluronics modified liposomes for curcumin encapsulation: Sustained release, stability and bioaccessibility
Ziling Li, Shengfeng Peng, Xing Chen, et al.
Food Research International (2018) Vol. 108, pp. 246-253
Closed Access | Times Cited: 147
Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals
G. Rollán, Carla Luciana Gerez, Jean Guy LeBlanc
Frontiers in Nutrition (2019) Vol. 6
Open Access | Times Cited: 128
Phytochemical Profile, Bioactivity, and Prebiotic Potential of Bound Phenolics Released from Rice Bran Dietary Fiber during in Vitro Gastrointestinal Digestion and Colonic Fermentation
Xinwen Zhang, Mingwei Zhang, Lihong Dong, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 67, Iss. 46, pp. 12796-12805
Closed Access | Times Cited: 110
Methods for determining bioavailability and bioaccessibility of bioactive compounds and nutrients
Diana I. Santos, Jorge A. Saraiva, A. A. Vicente, et al.
Elsevier eBooks (2019), pp. 23-54
Closed Access | Times Cited: 99
Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides
Michela Verni, Erica Pontonio, Annika Krona, et al.
Frontiers in Microbiology (2020) Vol. 11
Open Access | Times Cited: 99
Enhanced stability of berry pomace polyphenols delivered in protein-polyphenol aggregate particles to an in vitro gastrointestinal digestion model
Jia Xiong, Yu Hsuan Chan, R. Thirumurugan, et al.
Food Chemistry (2020) Vol. 331, pp. 127279-127279
Open Access | Times Cited: 87
Dietary Flavonoids for Immunoregulation and Cancer: Food Design for Targeting Disease
Jennifer Ahn‐Jarvis, Arti Parihar, Andrea I. Doseff
Antioxidants (2019) Vol. 8, Iss. 7, pp. 202-202
Open Access | Times Cited: 84
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