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:
Recent progress in the use of functional foods for older adults: A narrative review
Anna Jędrusek‐Golińska, Danuta Górecka, Maciej S. Buchowski, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 2, pp. 835-856
Open Access | Times Cited: 67
Anna Jędrusek‐Golińska, Danuta Górecka, Maciej S. Buchowski, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 2, pp. 835-856
Open Access | Times Cited: 67
Showing 1-25 of 67 citing articles:
Pathways in formulating foods for the elderly
Yuxin Qin, Christopher J. Pillidge, Bernie Harrison, et al.
Food Research International (2024) Vol. 186, pp. 114324-114324
Open Access | Times Cited: 16
Yuxin Qin, Christopher J. Pillidge, Bernie Harrison, et al.
Food Research International (2024) Vol. 186, pp. 114324-114324
Open Access | Times Cited: 16
Natural blue food colorants: Consumer acceptance, current alternatives, trends, challenges, and future strategies
Maria Isabel Landim Neves, Eric Keven Silva, M. Ângela A. Meireles
Trends in Food Science & Technology (2021) Vol. 112, pp. 163-173
Closed Access | Times Cited: 93
Maria Isabel Landim Neves, Eric Keven Silva, M. Ângela A. Meireles
Trends in Food Science & Technology (2021) Vol. 112, pp. 163-173
Closed Access | Times Cited: 93
Gut microbiota and old age: Modulating factors and interventions for healthy longevity
Vasile Coman, Dan Cristian Vodnar
Experimental Gerontology (2020) Vol. 141, pp. 111095-111095
Open Access | Times Cited: 91
Vasile Coman, Dan Cristian Vodnar
Experimental Gerontology (2020) Vol. 141, pp. 111095-111095
Open Access | Times Cited: 91
Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems
Vishnu Kalladathvalappil Venugopalan, Lekshmi Ramadevi Gopakumar, K.K. Ajeeshkumar, et al.
Foods (2021) Vol. 10, Iss. 7, pp. 1566-1566
Open Access | Times Cited: 73
Vishnu Kalladathvalappil Venugopalan, Lekshmi Ramadevi Gopakumar, K.K. Ajeeshkumar, et al.
Foods (2021) Vol. 10, Iss. 7, pp. 1566-1566
Open Access | Times Cited: 73
The science behind functional foods: unraveling the nutritional secrets
Khaoula Elhadef, Sarra Akermi, Moufida Chaari, et al.
Elsevier eBooks (2025), pp. 13-28
Closed Access | Times Cited: 1
Khaoula Elhadef, Sarra Akermi, Moufida Chaari, et al.
Elsevier eBooks (2025), pp. 13-28
Closed Access | Times Cited: 1
Future foods: a manifesto for research priorities in structural design of foods
David Julian McClements
Food & Function (2020) Vol. 11, Iss. 3, pp. 1933-1945
Closed Access | Times Cited: 67
David Julian McClements
Food & Function (2020) Vol. 11, Iss. 3, pp. 1933-1945
Closed Access | Times Cited: 67
Nano-enabled personalized nutrition: Developing multicomponent-bioactive colloidal delivery systems
David Julian McClements
Advances in Colloid and Interface Science (2020) Vol. 282, pp. 102211-102211
Open Access | Times Cited: 58
David Julian McClements
Advances in Colloid and Interface Science (2020) Vol. 282, pp. 102211-102211
Open Access | Times Cited: 58
Functional Food for Elderly High in Antioxidant and Chicken Eggshell Calcium to Reduce the Risk of Osteoporosis—A Narrative Review
Marcellus Arnold, Yolanda Victoria Rajagukguk, Anna Gramza‐Michałowska
Foods (2021) Vol. 10, Iss. 3, pp. 656-656
Open Access | Times Cited: 47
Marcellus Arnold, Yolanda Victoria Rajagukguk, Anna Gramza‐Michałowska
Foods (2021) Vol. 10, Iss. 3, pp. 656-656
Open Access | Times Cited: 47
Food Additives Manufacturing Processing for Elderly: Advancements, Issues, Prospective Solutions, and Future Direction
Dongbei Shen, Min Zhang, Bhesh Bhandari, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 10, pp. 2998-3016
Closed Access | Times Cited: 6
Dongbei Shen, Min Zhang, Bhesh Bhandari, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 10, pp. 2998-3016
Closed Access | Times Cited: 6
Flos Sophorae Immaturus: Phytochemistry, bioactivities, and its potential applications
Yuhong Gong, Liuping Fan, Li Wang, et al.
Food Reviews International (2021) Vol. 39, Iss. 6, pp. 3185-3203
Closed Access | Times Cited: 33
Yuhong Gong, Liuping Fan, Li Wang, et al.
Food Reviews International (2021) Vol. 39, Iss. 6, pp. 3185-3203
Closed Access | Times Cited: 33
Encapsulation of Lactobacillus gasseri: Characterization, Probiotic Survival, In Vitro Evaluation and Viability in Apple Juice
Abigail Varela-Pérez, Oscar O. Romero-Chapol, Ana G. Castillo-Olmos, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 740-740
Open Access | Times Cited: 23
Abigail Varela-Pérez, Oscar O. Romero-Chapol, Ana G. Castillo-Olmos, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 740-740
Open Access | Times Cited: 23
Underutilized plant sources: A hidden treasure of natural colors
Susmita Ghosh, Tanmay Sarkar, Runu Chakraborty
Food Bioscience (2023) Vol. 52, pp. 102361-102361
Closed Access | Times Cited: 15
Susmita Ghosh, Tanmay Sarkar, Runu Chakraborty
Food Bioscience (2023) Vol. 52, pp. 102361-102361
Closed Access | Times Cited: 15
Role of Omega-3s in Functional Foods
Pinku Chandra Nath, Amiya Ojha, Minaxi Sharma, et al.
Royal Society of Chemistry eBooks (2025), pp. 62-88
Closed Access
Pinku Chandra Nath, Amiya Ojha, Minaxi Sharma, et al.
Royal Society of Chemistry eBooks (2025), pp. 62-88
Closed Access
Importance of physical and functional properties of foods targeted to seniors
J. Grochowicz, Anna Fabisiak, Adam Ekielski
Journal of Future Foods (2021) Vol. 1, Iss. 2, pp. 146-155
Open Access | Times Cited: 28
J. Grochowicz, Anna Fabisiak, Adam Ekielski
Journal of Future Foods (2021) Vol. 1, Iss. 2, pp. 146-155
Open Access | Times Cited: 28
Development and quality evaluation of novel biscuits by utilizing fruits and vegetables seed
Md. Esrafil, Shamoli Akter, Md. Jahangir Alam, et al.
Food Research (2024) Vol. 8, Iss. 1, pp. 181-189
Open Access | Times Cited: 4
Md. Esrafil, Shamoli Akter, Md. Jahangir Alam, et al.
Food Research (2024) Vol. 8, Iss. 1, pp. 181-189
Open Access | Times Cited: 4
Valorization of fishery byproducts: Large-scale production of olive flounder functional protein ingredients and their effects on muscle regeneration
Jimin Hyun, R. P. G. S. K. Amarasiri, Sang-Woon Lee, et al.
Food Research International (2025) Vol. 204, pp. 115931-115931
Closed Access
Jimin Hyun, R. P. G. S. K. Amarasiri, Sang-Woon Lee, et al.
Food Research International (2025) Vol. 204, pp. 115931-115931
Closed Access
Development of 3D-printed foods incorporating riboflavin-loaded whey protein isolate nanostructures: characterization and in vitro digestion
João F. Araújo, Jean‐Michel Fernandes, Daniel A. Madalena, et al.
Food & Function (2025)
Open Access
João F. Araújo, Jean‐Michel Fernandes, Daniel A. Madalena, et al.
Food & Function (2025)
Open Access
Prospects of nutritional interventions in the care of COVID-19 patients
Sabiha Alam, Farhana Rumzum Bhuiyan, Tanvir Hossain Emon, et al.
Heliyon (2021) Vol. 7, Iss. 2, pp. e06285-e06285
Open Access | Times Cited: 25
Sabiha Alam, Farhana Rumzum Bhuiyan, Tanvir Hossain Emon, et al.
Heliyon (2021) Vol. 7, Iss. 2, pp. e06285-e06285
Open Access | Times Cited: 25
Trends in lactose-derived bioactives: synthesis and purification
Carlos Vera, Cecilia Guerrero, Andrés Illanes
Systems Microbiology and Biomanufacturing (2022) Vol. 2, Iss. 3, pp. 393-412
Open Access | Times Cited: 18
Carlos Vera, Cecilia Guerrero, Andrés Illanes
Systems Microbiology and Biomanufacturing (2022) Vol. 2, Iss. 3, pp. 393-412
Open Access | Times Cited: 18
Identification of desirable mechanical and sensory properties of bread for the elderly
Martina Moretton, Camilla Cattaneo, Ana Carolina Mosca, et al.
Food Quality and Preference (2022) Vol. 104, pp. 104716-104716
Open Access | Times Cited: 17
Martina Moretton, Camilla Cattaneo, Ana Carolina Mosca, et al.
Food Quality and Preference (2022) Vol. 104, pp. 104716-104716
Open Access | Times Cited: 17
Effects of M/G Ratios of Sodium Alginate on Physicochemical Stability and Calcium Release Behavior of Pickering Emulsion Stabilized by Calcium Carbonate
Xiaotong Yang, Haomin Sui, Hongshan Liang, et al.
Frontiers in Nutrition (2022) Vol. 8
Open Access | Times Cited: 16
Xiaotong Yang, Haomin Sui, Hongshan Liang, et al.
Frontiers in Nutrition (2022) Vol. 8
Open Access | Times Cited: 16
Molecular bases for the use of functional foods in the management of healthy aging: Berries, curcumin, virgin olive oil and honey; three realities and a promise
María D. Navarro‐Hortal, José M. Romero‐Márquez, Victoria Jiménez-Trigo, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 11967-11986
Closed Access | Times Cited: 15
María D. Navarro‐Hortal, José M. Romero‐Márquez, Victoria Jiménez-Trigo, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 11967-11986
Closed Access | Times Cited: 15
Understanding the influence of simulated elderly gastrointestinal conditions on nutrient digestibility and functional properties
Mussa Makran, Diego Miedes, Antonio Cilla, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 283-295
Open Access | Times Cited: 15
Mussa Makran, Diego Miedes, Antonio Cilla, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 283-295
Open Access | Times Cited: 15
An insight into the health beneficial of probiotics dairy products: a critical review
JinTao He, Wen Li, Jing Deng, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 32, pp. 11290-11309
Closed Access | Times Cited: 14
JinTao He, Wen Li, Jing Deng, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 32, pp. 11290-11309
Closed Access | Times Cited: 14
Valorization of Lactic Acid Fermentation of Pomegranate Juice by an Acid Tolerant and Potentially Probiotic LAB Isolated from Kefir Grains
Ioanna Mantzourani, Αντωνία Τέρπου, Argyro Bekatorou, et al.
Fermentation (2022) Vol. 8, Iss. 4, pp. 142-142
Open Access | Times Cited: 13
Ioanna Mantzourani, Αντωνία Τέρπου, Argyro Bekatorou, et al.
Fermentation (2022) Vol. 8, Iss. 4, pp. 142-142
Open Access | Times Cited: 13
