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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:

Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review
Juana M. Carbonell‐Capella, Magdalena Buniowska, Francisco J. Barba, et al.
Comprehensive Reviews in Food Science and Food Safety (2014) Vol. 13, Iss. 2, pp. 155-171
Closed Access | Times Cited: 581

Showing 1-25 of 581 citing articles:

Algae as nutritional and functional food sources: revisiting our understanding
Mark L. Wells, Philippe Potin, J. S. Craigie, et al.
Journal of Applied Phycology (2016) Vol. 29, Iss. 2, pp. 949-982
Open Access | Times Cited: 1326
The Role of Polyphenols in Human Health and Food Systems: A Mini-Review
Hannah Cory, Simone Passarelli, John Szeto, et al.
Frontiers in Nutrition (2018) Vol. 5
Open Access | Times Cited: 1090
Algal Proteins: Extraction, Application, and Challenges Concerning Production
Stephen Bleakley, María Hayes
Foods (2017) Vol. 6, Iss. 5, pp. 33-33
Open Access | Times Cited: 861
A global perspective on carotenoids: Metabolism, biotechnology, and benefits for nutrition and health
Manuel Rodríguez‐Concepción, Javier Ávalos, M. Luisa Bonet, et al.
Progress in Lipid Research (2018) Vol. 70, pp. 62-93
Open Access | Times Cited: 853
Current applications and new opportunities for the use of pulsed electric fields in food science and industry
Francisco J. Barba, Oleksii Parniakov, Sofia Pereira, et al.
Food Research International (2015) Vol. 77, pp. 773-798
Closed Access | Times Cited: 637
Bioactivity of dietary polyphenols: The role of metabolites
Simon Vlad Luca, Irina Macovei, Alexandra Bujor, et al.
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 4, pp. 626-659
Closed Access | Times Cited: 553
Trends in Microalgae Incorporation Into Innovative Food Products With Potential Health Benefits
Martín P. Caporgno, Alexander Mathys
Frontiers in Nutrition (2018) Vol. 5
Open Access | Times Cited: 531
Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers
Afshin Faridi Esfanjani, Elham Assadpour, Seid Mahdi Jafari
Trends in Food Science & Technology (2018) Vol. 76, pp. 56-66
Closed Access | Times Cited: 366
Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives
Márcio Carocho, Patrícia Morales, Isabel C.F.R. Ferreira
Trends in Food Science & Technology (2017) Vol. 71, pp. 107-120
Closed Access | Times Cited: 336
Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?
Torsten Bohn, Frédéric Carrière, Li Day, et al.
Critical Reviews in Food Science and Nutrition (2017) Vol. 58, Iss. 13, pp. 2239-2261
Open Access | Times Cited: 331
Therapeutic Potential of Phenolic Compounds in Medicinal Plants—Natural Health Products for Human Health
Wenli Sun, Mohamad Hesam Shahrajabian
Molecules (2023) Vol. 28, Iss. 4, pp. 1845-1845
Open Access | Times Cited: 313
Industrial potential of carotenoid pigments from microalgae: Current trends and future prospects
Ambati Ranga Rao, Deepika Gogisetty, G. A. Ravishankar, et al.
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 12, pp. 1880-1902
Closed Access | Times Cited: 301
New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review
Francisco J. Barba, Netsanet Shiferaw Terefe, Roman Buckow, et al.
Food Research International (2015) Vol. 77, pp. 725-742
Closed Access | Times Cited: 295
Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility
Bengü Öztürk, Sanem Argın, Mustafa Özilgen, et al.
Food Chemistry (2015) Vol. 187, pp. 499-506
Closed Access | Times Cited: 293
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
An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal
Daniel Granato, Domingos Sávio Nunes, Francisco J. Barba
Trends in Food Science & Technology (2017) Vol. 62, pp. 13-22
Closed Access | Times Cited: 282
The Nutraceutical Bioavailability Classification Scheme: Classifying Nutraceuticals According to Factors Limiting their Oral Bioavailability
David Julian McClements, Fang Li, Hang Xiao
Annual Review of Food Science and Technology (2015) Vol. 6, Iss. 1, pp. 299-327
Open Access | Times Cited: 278
The food matrix: implications in processing, nutrition and health
José Miguel Aguilera
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 22, pp. 3612-3629
Closed Access | Times Cited: 277
Functionality of Food Components and Emerging Technologies
Charis M. Galanakis
Foods (2021) Vol. 10, Iss. 1, pp. 128-128
Open Access | Times Cited: 277
Polyphenols and bioavailability: an update
Hui Teng, Lei Chen
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 13, pp. 2040-2051
Closed Access | Times Cited: 271
Plant Phenolics: Bioavailability as a Key Determinant of Their Potential Health-Promoting Applications
Patricia Cosme, A. Rodríguez, Javier Espino, et al.
Antioxidants (2020) Vol. 9, Iss. 12, pp. 1263-1263
Open Access | Times Cited: 268
The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications
Qian Fa Deng, Kyriaki G. Zinoviadou, Charis M. Galanakis, et al.
Food Engineering Reviews (2014) Vol. 7, Iss. 3, pp. 357-381
Closed Access | Times Cited: 263
A Guide to Human Zinc Absorption: General Overview and Recent Advances of In Vitro Intestinal Models
Maria Maares, Hajo Haase
Nutrients (2020) Vol. 12, Iss. 3, pp. 762-762
Open Access | Times Cited: 262
Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing
Francisco J. Barba, Lilian Regina Barros Mariutti, Neura Bragagnolo, et al.
Trends in Food Science & Technology (2017) Vol. 67, pp. 195-206
Closed Access | Times Cited: 255
Role of the Encapsulation in Bioavailability of Phenolic Compounds
Josipa Grgić, Gordana Šelo, M. Planinić, et al.
Antioxidants (2020) Vol. 9, Iss. 10, pp. 923-923
Open Access | Times Cited: 253
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