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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:

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: 182

Showing 1-25 of 182 citing articles:

Polyphenol-Mediated Gut Microbiota Modulation: Toward Prebiotics and Further
Maria-Carolina Rodríguez-Daza, Elena C. Pulido-Mateos, Joseph Lupien‐Meilleur, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 254
The antioxidant activity of polysaccharides: A structure-function relationship overview
Pedro A.R. Fernandes, Manuel A. Coimbra
Carbohydrate Polymers (2023) Vol. 314, pp. 120965-120965
Open Access | Times Cited: 204
Revisiting the contribution of ATR-FTIR spectroscopy to characterize plant cell wall polysaccharides
Xuwei Liu, Catherine M.G.C. Renard, Sylvie Bureau, et al.
Carbohydrate Polymers (2021) Vol. 262, pp. 117935-117935
Open Access | Times Cited: 166
Impact of ultrasound, microwaves and high-pressure processing on food components and their interactions
Shuyi Li, Rui Zhang, Dan Lei, et al.
Trends in Food Science & Technology (2021) Vol. 109, pp. 1-15
Closed Access | Times Cited: 139
Polysaccharide based films and coatings for food packaging: Effect of added polyphenols
Fan Zhu
Food Chemistry (2021) Vol. 359, pp. 129871-129871
Closed Access | Times Cited: 138
Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing
Chris J. Seal, Christophe M. Courtin, Koen Venema, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 3, pp. 2742-2768
Open Access | Times Cited: 121
The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances
Mariana Spinei, Mircea Oroian
Foods (2021) Vol. 10, Iss. 4, pp. 867-867
Open Access | Times Cited: 109
Polyphenol–Polysaccharide Complex: Preparation, Characterization, and Potential Utilization in Food and Health
Qingbin Guo, Xingyue Xiao, Laifeng Lu, et al.
Annual Review of Food Science and Technology (2022) Vol. 13, Iss. 1, pp. 59-87
Closed Access | Times Cited: 81
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: 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: 40
Influence of components interaction in recombined food gels on 3D printing: A comprehensive review
Min Feng, Min Zhang, Arun S. Mujumdar, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109782-109782
Closed Access | Times Cited: 17
Characterization of Various Noncovalent Polyphenol–Starch Complexes and Their Prebiotic Activities during In Vitro Digestion and Fermentation
Ming Cai, Jicai Feng, Jian Wang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 4, pp. 2250-2262
Closed Access | Times Cited: 15
Reproducible, shelf-stable, and bioaffinity SERS nanotags inspired by multivariate polyphenolic chemistry for bacterial identification
Lunjie Huang, Da‐Wen Sun, Zhihui Wu, et al.
Analytica Chimica Acta (2021) Vol. 1167, pp. 338570-338570
Open Access | Times Cited: 100
Insights into the structure-bioactivity relationships of marine sulfated polysaccharides: A review
Ji Kang, Xing Jia, Nifei Wang, et al.
Food Hydrocolloids (2021) Vol. 123, pp. 107049-107049
Closed Access | Times Cited: 80
Reducing Drought Stress in Plants by Encapsulating Plant Growth-Promoting Bacteria with Polysaccharides
Roohallah Saberi Riseh, Marzieh Ebrahimi-Zarandi, Mozhgan Gholizadeh Vazvani, et al.
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 23, pp. 12979-12979
Open Access | Times Cited: 77
Chemical Characterization of Coffee Husks, a By-Product of Coffea arabica Production
Laís Brito Cangussu, Jean Carlos Melo, Adriana S. Franca, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 3125-3125
Open Access | Times Cited: 66
Recent advances in utilization of pectins in biomedical applications: a review focusing on molecular structure-directing health-promoting properties
Shikai Zhang, Geoffrey I. N. Waterhouse, Fangzhou Xu, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 19, pp. 3386-3419
Closed Access | Times Cited: 61
Water as Green Solvent: Methods of Solubilisation and Extraction of Natural Products—Past, Present and Future Solutions
Léo Lajoie, Anne‐Sylvie Fabiano‐Tixier, Farid Chemat
Pharmaceuticals (2022) Vol. 15, Iss. 12, pp. 1507-1507
Open Access | Times Cited: 56
Physical barrier effects of dietary fibers on lowering starch digestibility
Hui Zhang, Shuguang Sun, Lianzhong Ai
Current Opinion in Food Science (2022) Vol. 48, pp. 100940-100940
Closed Access | Times Cited: 43
Enzyme-extracted raspberry pectin exhibits a high-branched structure and enhanced anti-inflammatory properties than hot acid-extracted pectin
Dongmei Wu, Shiguo Chen, Xingqian Ye, et al.
Food Chemistry (2022) Vol. 383, pp. 132387-132387
Closed Access | Times Cited: 40
Polyphenol-Dietary Fiber Conjugates from Fruits and Vegetables: Nature and Biological Fate in a Food and Nutrition Perspective
Ana Fernandes, Nuno Mateus, Víctor de Freitas
Foods (2023) Vol. 12, Iss. 5, pp. 1052-1052
Open Access | Times Cited: 37
Polysaccharide-based colloids as fat replacers in reduced-fat foods
Jilong Wang, Mengshan Shang, Xiaojing Li, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104195-104195
Closed Access | Times Cited: 31
Functional biopolymers for food packaging: Formation mechanism and performance improvement of chitosan-based composites
Yihui Zhao, Yalan Zhang, Hao Dong, et al.
Food Bioscience (2023) Vol. 54, pp. 102927-102927
Closed Access | Times Cited: 30
Health benefits, mechanisms of interaction with food components, and delivery of tea polyphenols: a review
Jingxian Niu, Mengshan Shang, Xiaojing Li, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12487-12499
Closed Access | Times Cited: 24
The interaction of polyphenols-polysaccharides and their applications: A review
Hongkun Xue, Xiaopeng Du, Saisai Fang, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134594-134594
Closed Access | Times Cited: 12
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