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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:

Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety
Daniel Granato, Francisco J. Barba, Danijela Bursać Kovačević, et al.
Annual Review of Food Science and Technology (2020) Vol. 11, Iss. 1, pp. 93-118
Open Access | Times Cited: 554

Showing 1-25 of 554 citing articles:

Seaweeds as a Functional Ingredient for a Healthy Diet
Rocío Peñalver, José M. Lorenzo, Gaspar Ros, et al.
Marine Drugs (2020) Vol. 18, Iss. 6, pp. 301-301
Open Access | Times Cited: 338
Consumer Acceptance toward Functional Foods: A Scoping Review
Matt Baker, Peng Lu, Jean A. Parrella, et al.
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 3, pp. 1217-1217
Open Access | Times Cited: 202
Effectiveness of probiotics, prebiotics, and prebiotic‐like components in common functional foods
Mengfei Peng, Zajeba Tabashsum, Mary Anderson, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 4, pp. 1908-1933
Closed Access | Times Cited: 195
Novel strategy for developing healthy meat products replacing saturated fat with oleogels
María López‐Pedrouso, José M. Lorenzo, Beatriz Gullón, et al.
Current Opinion in Food Science (2020) Vol. 40, pp. 40-45
Closed Access | Times Cited: 166
Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products
Beatriz Gullón, Mohammed Gagaoua, Francisco J. Barba, et al.
Trends in Food Science & Technology (2020) Vol. 100, pp. 1-18
Open Access | Times Cited: 165
Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles
Rana Delshadi, Akbar Bahrami, Abolfazl Golshan Tafti, et al.
Trends in Food Science & Technology (2020) Vol. 104, pp. 72-83
Closed Access | Times Cited: 164
Nutraceuticals in Neurological Disorders
Rashita Makkar, Tapan Behl, Simona Bungău, et al.
International Journal of Molecular Sciences (2020) Vol. 21, Iss. 12, pp. 4424-4424
Open Access | Times Cited: 145
Recent Advances in Health Benefits of Bioactive Compounds from Food Wastes and By-Products: Biochemical Aspects
Valeria Sorrenti, Ilaria Burò, Valeria Consoli, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 3, pp. 2019-2019
Open Access | Times Cited: 143
Seaweed for climate mitigation, wastewater treatment, bioenergy, bioplastic, biochar, food, pharmaceuticals, and cosmetics: a review
Mohamed Farghali, Israa M. A. Mohamed, Ahmed I. Osman, et al.
Environmental Chemistry Letters (2022) Vol. 21, Iss. 1, pp. 97-152
Open Access | Times Cited: 137
Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products
Fatih Özoğul, Martina Čagalj, Vida Šimat, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 559-582
Closed Access | Times Cited: 127
Recent Innovations in Emulsion Science and Technology for Food Applications
Long Bai, Siqi Huan, Orlando J. Rojas, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 32, pp. 8944-8963
Closed Access | Times Cited: 125
Functional and Bioactive Properties of Peptides Derived from Marine Side Streams
İ̇lknur Ucak, Maliha Afreen, Domenico Montesano, et al.
Marine Drugs (2021) Vol. 19, Iss. 2, pp. 71-71
Open Access | Times Cited: 118
Probiotics-based foods and beverages as future foods and their overall safety and regulatory claims
Sushil Koirala, Anil Kumar Anal
Future Foods (2021) Vol. 3, pp. 100013-100013
Open Access | Times Cited: 114
Functional Foods, Nutraceuticals and Probiotics: A Focus on Human Health
Morayma Ramírez Damián, Naima G. Cortes‐Perez, Erika T. Quintana, et al.
Microorganisms (2022) Vol. 10, Iss. 5, pp. 1065-1065
Open Access | Times Cited: 114
Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends
Débora Gonçalves Bortolini, Giselle Maria Maciel, Isabela de Andrade Arruda Fernandes, et al.
Food Chemistry Molecular Sciences (2022) Vol. 5, pp. 100134-100134
Open Access | Times Cited: 113
A comprehensive review on Ginger (Zingiber officinale) as a potential source of nutraceuticals for food formulations: Towards the polishing of gingerol and other present biomolecules
Clarissa Garza-Cadena, Daniela Marian Ortega-Rivera, Gerson Machorro-García, et al.
Food Chemistry (2023) Vol. 413, pp. 135629-135629
Closed Access | Times Cited: 94
Postbiotics in Human Health: A Narrative Review
Linxi Ma, Huaijun Tu, Tingtao Chen
Nutrients (2023) Vol. 15, Iss. 2, pp. 291-291
Open Access | Times Cited: 85
Encapsulation of multiple probiotics, synbiotics, or nutrabiotics for improved health effects: A review
Qingzhuo Gu, Yan Yin, Xiaojia Yan, et al.
Advances in Colloid and Interface Science (2022) Vol. 309, pp. 102781-102781
Closed Access | Times Cited: 74
Isolation and characterization of lactic acid bacteria with potential probiotic activity and further investigation of their activity by α-amylase and α-glucosidase inhibitions of fermented batters
Sujay S. Huligere, V. Kumari, Taha Alqadi, et al.
Frontiers in Microbiology (2023) Vol. 13
Open Access | Times Cited: 49
Designing Nutrition for Health—Incorporating Dietary By-Products into Poultry Feeds to Create Functional Foods with Insights into Health Benefits, Risks, Bioactive Compounds, Food Component Functionality and Safety Regulations
Petru Alexandru Vlaicu, Arabela Elena Untea, Iulia Varzaru, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 4001-4001
Open Access | Times Cited: 48
Seaweed as a functional ingredient and emulsifier in dairy processing
Mohamed Rifky, Dildora Abdusalomova, Kasun Dissanayake, et al.
BIO Web of Conferences (2024) Vol. 108, pp. 18001-18001
Open Access | Times Cited: 27
Transformation from traditional medicine-food homology to modern food-medicine homology
Dongxiao Sun‐Waterhouse, Jia Yu, Zhenhua Liu, et al.
Food & medicine homology. (2024) Vol. 1, Iss. 1, pp. 9420014-9420014
Closed Access | Times Cited: 25
Preparation, structural characterization, biological activity, and nutritional applications of oligosaccharides
Ya-jing Chen, Xin Sui, Yue Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101289-101289
Open Access | Times Cited: 18
Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities
Arkadiusz Żarski, Kamila Kapuśniak, Sylwia Ptak, et al.
Polymers (2024) Vol. 16, Iss. 5, pp. 597-597
Open Access | Times Cited: 17
Consumer Perceptions of Functional Foods: A Scoping Review Focusing on Non-Processed Foods
Luis Gustavo Saboia Ponte, Suliene França Ribeiro, João Pereira, et al.
Food Reviews International (2025), pp. 1-19
Open Access | Times Cited: 2
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