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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:

Current knowledge of anthocyanin metabolism in the digestive tract: absorption, distribution, degradation, and interconversion
Hailong Gui, Lijun Sun, Ruihai Liu, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 22, pp. 5953-5966
Closed Access | Times Cited: 61

Showing 1-25 of 61 citing articles:

Classification and antioxidant assays of polyphenols: a review
Yuxi Lang, Ningxuan Gao, Zhihuan Zang, et al.
Journal of Future Foods (2023) Vol. 4, Iss. 3, pp. 193-204
Open Access | Times Cited: 92
Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research
Wending Chen, Cai-Yun Xie, Qianqian He, et al.
Food Chemistry X (2022) Vol. 17, pp. 100535-100535
Open Access | Times Cited: 68
Corn starch/β-Cyclodextrin composite nanoparticles for encapsulation of tea polyphenol and development of oral targeted delivery systems with pH-responsive properties
Hongcai Li, Jiangling Song, Caiyun Liu, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109823-109823
Closed Access | Times Cited: 18
Protein‐binding approaches for improving bioaccessibility and bioavailability of anthocyanins
Haizhou Wu, Gabriel Oliveira, Mary Ann Lila
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 333-354
Open Access | Times Cited: 52
Anthocyanins in Chronic Diseases: The Power of Purple
Sunil K. Panchal, Oliver D. John, Michael L. Mathai, et al.
Nutrients (2022) Vol. 14, Iss. 10, pp. 2161-2161
Open Access | Times Cited: 45
Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation
Jiahui Song, Yue Yu, Minghuang Chen, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 41
The isolation of anthocyanin monomers from blueberry pomace and their radical-scavenging mechanisms in DFT study
Hailong Gui, Jian Dai, Jinlong Tian, et al.
Food Chemistry (2023) Vol. 418, pp. 135872-135872
Closed Access | Times Cited: 22
Bioaccessibility and bioactive potential of different phytochemical classes from nutraceuticals and functional foods
Alexandru Nicolescu, Mihai Babotă, Lillian Barros, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 22
Nanoencapsulated anthocyanins: A new technological approach to increase physical-chemical stability and bioaccessibility
Thiécla Katiane Osvaldt Rosales, Lucas de Freitas Pedrosa, Karen Rebouças Nascimento, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108516-108516
Closed Access | Times Cited: 21
Mechanistic understanding of the improvement of the digestive retention of anthocyanins by modified pectin after high-pressure homogenization of strawberry pulp
Ying Xing, Yuan QiuYan, Xiangru Gui, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103559-103559
Closed Access | Times Cited: 7
Dietary Sources, Stabilization, Health Benefits, and Industrial Application of Anthocyanins—A Review
Ramesh Kumar Saini, Mohammad Imtiyaj Khan, Xiaomin Shang, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1227-1227
Open Access | Times Cited: 7
A review of recent advances on cyanidin-3-glucoside: the biotransformation, absorption, bioactivity and applications of nano-encapsulation
Mengyu Yang, Abdullah, Naveed Ahmad, et al.
Food & Function (2023) Vol. 14, Iss. 14, pp. 6320-6345
Closed Access | Times Cited: 17
Construction of nanoparticles from blueberry anthocyanins-lecithin/gum Arabic improves lipid droplet accumulation and gut microbiota disturbance in HFD-induced obese mice
Zhen Cheng, Wenwen Wei, Yi Chen, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130595-130595
Closed Access | Times Cited: 5
Research Progress on the Extraction and Purification of Anthocyanins and Their Interactions with Proteins
Hongkun Xue, Min Zha, Yingqi Tang, et al.
Molecules (2024) Vol. 29, Iss. 12, pp. 2815-2815
Open Access | Times Cited: 5
Dietary supplementation with proanthocyanidins and rutin alleviates the symptoms of type 2 diabetes mice and regulates gut microbiota
Yue Gao, Binbin Huang, Yongpeng Qin, et al.
Frontiers in Microbiology (2025) Vol. 15
Open Access
Phenolic Compounds and Anthocyanins in Legumes and Their Impact on Inflammation, Oxidative Stress, and Metabolism: Comprehensive Review
Rocío Guadalupe Hernández-Ruiz, Xochitl Citlalli Olivares-Ochoa, Yahatziri Salinas-Varela, et al.
Molecules (2025) Vol. 30, Iss. 1, pp. 174-174
Open Access
Bioaccessibility of phenolic compounds during simulated gastrointestinal digestion of black rice (Oryza sativa L., cv. Artemide)
Antonio Colasanto, Vincenzo Disca, Fabiano Travaglia, et al.
Food Chemistry (2025) Vol. 472, pp. 142889-142889
Open Access
Kinetic Analysis and Starch Digestion Product Composition Reveal the Subtle Relationship between the Anthocyanidin Structure and Inhibitory Activity on Pancreatic α-Amylase
Zhengcao Xiao, Ivan Kurtovic, Weifeng Chen, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
A review of the production and application of mesoporous carbon and its potential as an excellent carrier for the adsorptive delivery of compounds
Zhihuan Zang, Shurui Chou, Qinfu Zhao, et al.
Biochar (2025) Vol. 7, Iss. 1
Open Access
Sustainable, functional food design: characterizing and utilizing passion fruit by-product extract in anthocyanin-enriched delivery systems
Sopida Sakulrang, Mutasem Razem, Nima Mohammadi, et al.
Future Foods (2025), pp. 100599-100599
Open Access
Phenolic acids, lignans, and low-molecular-weight phenolics exhibit the highest in vitro cellular bioavailability in different digested and faecal-fermented phenolics-rich plant extracts
Pascual García-Pérez, Gabriele Rocchetti, Gianluca Giuberti, et al.
Food Chemistry (2023) Vol. 412, pp. 135549-135549
Open Access | Times Cited: 14
Interaction and binding mechanism of cyanidin-3-O-glucoside to lysozyme in varying pH conditions: Multi-spectroscopic, molecular docking and molecular dynamics simulation approaches
Hailong Gui, Qiao Jiang, Jinlong Tian, et al.
Food Chemistry (2023) Vol. 425, pp. 136509-136509
Closed Access | Times Cited: 14
Dietary anthocyanins as natural phytochemicals for regulating hyperuricemia: Proposed intestinal flora, key enzyme activity, and anti-inflammatory pathways
shuai lv, Wei Jia, Rong Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104608-104608
Closed Access | Times Cited: 4
Research progress of electrospinning in food field: A review
Fa-Lin Sun, Mingyue Zhao, Yue Li, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110474-110474
Closed Access | Times Cited: 4
Gut microbiome-modulating properties of a polyphenol-enriched dietary supplement comprised of hibiscus and lemon verbena extracts. Monitoring of phenolic metabolites
Mariana Silva, Carolina Cueva, Claudio Alba, et al.
Journal of Functional Foods (2022) Vol. 91, pp. 105016-105016
Open Access | Times Cited: 21
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