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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:

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

Showing 1-25 of 52 citing articles:

An intelligent myofibrillar protein film for monitoring fish freshness by recognizing differences in anthocyanin (Lycium ruthenicum)-induced color change
Renyu Zheng, Guangming Liao, Jiajia Kang, et al.
Food Research International (2024) Vol. 192, pp. 114777-114777
Closed Access | Times Cited: 9
Non-covalent interactions of roselle anthocyanins with milk proteins and egg white protein
Ying Wāng, Songen Wang, Xuan Zhang, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110125-110125
Closed Access | Times Cited: 8
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
Unveiling the impact of high-pressure processing on anthocyanin-protein/polysaccharide interactions: A comprehensive review
Wenjuan Guo, Sheida Mehrparvar, Weizhao Hou, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132042-132042
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
Valorization of Dairy By-Products, Sweet Whey, and Acid Whey, in the Production of Fermented Black Carrot Juice: A Comparative Study of the Phytochemical, Physicochemical, Microbiological, and Sensorial Aspects
Hacer Çoklar, Mehmet Akbulut, Ali Aygün, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 218-218
Open Access
A comprehensive review of the impact of anthocyanins from purple/black Rice on starch and protein digestibility, gut microbiota modulation, and their applications in food products
Supaluck Kraithong, Yonghong Liu, Saranya Suwanangul, et al.
Food Chemistry (2025) Vol. 473, pp. 143007-143007
Closed Access
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
Himalayan Sources of Anthocyanins and Its Multifunctional Applications: A Review
Mustafa Shazali Mustafa Ahmed, Ipsheta Bose, Gülden Gökşen, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2203-2203
Open Access | Times Cited: 13
Nanocomposites of soluble soybean polysaccharides with grape skin anthocyanins and graphene oxide as an efficient halochromic smart packaging
Azade Kafashan, Hoomaan Joze-Majidi, Sina Kazemi‐Pasarvi, et al.
Sustainable materials and technologies (2023) Vol. 38, pp. e00755-e00755
Closed Access | Times Cited: 13
Recent development of carrier materials in anthocyanins encapsulation applications: A comprehensive literature review
Ze Fu, Hao Ju, Guang-Sen Xu, et al.
Food Chemistry (2023) Vol. 439, pp. 138104-138104
Closed Access | Times Cited: 12
Glycated whey protein concentrate for purple sweet potato anthocyanins delivery: Physicochemical stability and in vitro digestion characteristics
Fang Wang, Shuo Zhang, Qin Luo, et al.
Journal of Functional Foods (2024) Vol. 114, pp. 106059-106059
Open Access | Times Cited: 4
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
Fermented Feed in Broiler Diets Reduces the Antinutritional Factors, Improves Productive Performances and Modulates Gut Microbiome—A Review
Nicoleta Corina Predescu, Georgeta Ştefan, M. Roşu, et al.
Agriculture (2024) Vol. 14, Iss. 10, pp. 1752-1752
Open Access | Times Cited: 4
The influence of food matrix on the stability and bioavailability of phytochemicals: A comprehensive review
Ashwini Kumar Mishra, Rajesh Singh, Hemant Rawat, et al.
Food and Humanity (2023) Vol. 2, pp. 100202-100202
Closed Access | Times Cited: 11
Exploring high hydrostatic pressure effects on anthocyanin binding to serum albumin and food-derived transferrins
Peiqing Yang, Wenxin Wang, Yichen Hu, et al.
Food Chemistry (2024) Vol. 452, pp. 139544-139544
Closed Access | Times Cited: 3
Deep enzymatic hydrolysis of bee pollen with multiple enzymes: Improves nutrient release and potential biological activity of bee pollen
Keju Li, Jiaqi Zhao, Wenjie Yu, et al.
Food Bioscience (2024) Vol. 62, pp. 105001-105001
Closed Access | Times Cited: 3
The role of canola, black caraway, and wheat bran protein isolates in anthocyanin microencapsulation via double emulsions
Havva Aktaş, Jorge A. Custodio‐Mendoza, Małgorzata Moczkowska, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 119644-119644
Closed Access | Times Cited: 3
The health-promoting anthocyanin petanin in Lycium ruthenicum fruit: a promising natural colorant
Shaohua Zeng, Shuang Lin, Zhiqiang Wang, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 28, pp. 10484-10497
Open Access | Times Cited: 9
Anthocyanin: Potential tool for diabetes management and different delivery aspects
Savvy Sharma, Ghumika Pandita, Yuvraj Khasherao Bhosale
Trends in Food Science & Technology (2023) Vol. 140, pp. 104170-104170
Closed Access | Times Cited: 8
Anti-Glioblastoma Potential and Phenolic Profile of Berry Juices
Mirela Kopjar, Dražen Raucher, Mary Ann Lila, et al.
Processes (2024) Vol. 12, Iss. 2, pp. 242-242
Open Access | Times Cited: 2
Food Colorants Acid Yellow 23, Azorubine, and Acid Red 18 Cause Aggregation and Fibrillation of Proteins
Halavath Ramesh, Abani K. Bhuyan
ACS Food Science & Technology (2024) Vol. 4, Iss. 4, pp. 963-974
Closed Access | Times Cited: 2
Bioactive Compounds, Antioxidant Activity, and Antiproliferative Potential on Glioblastoma Cells of Selected Stone Fruit Juices
Dražen Raucher, Mandy E. Rowsey, James Hinson, et al.
Processes (2024) Vol. 12, Iss. 7, pp. 1310-1310
Open Access | Times Cited: 2
A review in two classes of hypoglycemic compounds (prebiotics and flavonoids) intervening in type 2 diabetes mellitus: Unveiling their structural characteristics and gut microbiome as key mediator
Zerun Li, Tingting Zhang, Yang Liu, et al.
Food Bioscience (2024) Vol. 61, pp. 105010-105010
Closed Access | Times Cited: 2
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