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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:

Phenolic-protein interactions: insight from in-silico analyses – a review
Fereidoon Shahidi, Chandrika Sewwandi Dissanayaka
Food Production Processing and Nutrition (2023) Vol. 5, Iss. 1
Open Access | Times Cited: 79

Showing 1-25 of 79 citing articles:

Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods
Elsa Daniela Othón-Díaz, Jorge O. Fimbres-García, Marcela Flores-Sauceda, et al.
Antioxidants (2023) Vol. 12, Iss. 4, pp. 861-861
Open Access | Times Cited: 35
Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles
Thiécla Katiane Osvaldt Rosales, João Paulo Fabi
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 24
Insight into the interaction mechanism between mulberry polyphenols and β-lactoglobulin
Yuan Qi, Lin He, Xuping Wang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109522-109522
Closed Access | Times Cited: 24
Gelatin-chitosan interactions in edible films and coatings doped with plant extracts for biopreservation of fresh tuna fish products: A review
Don Hettiarachchige Udana Eranda, Manat Chaijan, Worawan Panpipat, et al.
International Journal of Biological Macromolecules (2024), pp. 135661-135661
Open Access | Times Cited: 14
Study of an inhibitory effect of plant polyphenolic compounds against digestive enzymes using bench-working experimental evidence predicted by molecular docking and dynamics
Kaushal Vyas, Supraja Prabaker, Dhamodharan Prabhu, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129222-129222
Closed Access | Times Cited: 12
Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications
Kangyi Zhang, Huang Jin, Dongxu Wang, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 12
Decoding the Duality of Antinutrients: Assessing the Impact of Protein Extraction Methods on Plant-Based Protein Sources
María Lilibeth Manzanilla‐Valdez, Zidan Ma, Martin Mondor, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 22, pp. 12319-12339
Open Access | Times Cited: 9
Chemical profiling of Anthriscus cerefolium (L.) Hoffm., biological potential of the herbal extract, molecular modeling and KEGG pathway analysis
Dejan Stojković, Uroš Gašić, Abdullahi İbrahim Uba, et al.
Fitoterapia (2024) Vol. 177, pp. 106115-106115
Closed Access | Times Cited: 8
Complexation and conjugation between phenolic compounds and proteins: mechanisms, characterisation and applications as novel encapsulants
Bo Wang, Loc B. Pham, Benu Adhikari
Sustainable Food Technology (2024) Vol. 2, Iss. 5, pp. 1206-1227
Open Access | Times Cited: 8
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review
Chao Qiu, Yaxu Meng, Zhiheng Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
Protein–phenolic interactions and reactions: Discrepancies, challenges, and opportunities
Helena Kieserling, Wouter J.C. de Bruijn, Julia K. Keppler, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Open Access | Times Cited: 7
Microencapsulation of Grape Pomace Extracts with Alginate-Based Coatings by Freeze-Drying: Release Kinetics and In Vitro Bioaccessibility Assessment of Phenolic Compounds
Josipa Martinović, Rita Ambrus, M. Planinić, et al.
(2024)
Open Access | Times Cited: 5
Microencapsulation of Grape Pomace Extracts with Alginate-Based Coatings by Freeze-Drying: Release Kinetics and In Vitro Bioaccessibility Assessment of Phenolic Compounds
Josipa Martinović, Rita Ambrus, M. Planinić, et al.
Gels (2024) Vol. 10, Iss. 6, pp. 353-353
Open Access | Times Cited: 4
Effect of microwave heat processing on nutritional, antioxidant, antinutrient, and sensory indices of soy flour enriched functional noodles
Muhammad Rizwan Javed, Zulfiqar Ahmad, Muhammad Waseem, et al.
Journal of Agriculture and Food Research (2024), pp. 101426-101426
Open Access | Times Cited: 4
Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels
Shima Saffarionpour
Food Biophysics (2025) Vol. 20, Iss. 1
Closed Access
Discovery and identification of the temperature dependent EGCG and β-lactoglobulin covalent conjugate in green tea and milk mixture
Kangyi Zhang, Kaiyue Zhu, R. Jiang, et al.
Food Hydrocolloids (2025), pp. 111048-111048
Closed Access
Biorefining Brazilian Green Propolis: An Eco-Friendly Approach Based on a Sequential High-Pressure Extraction for Recovering High-Added-Value Compounds
Guilherme Dallarmi Sorita, Wilson Daniel Caicedo Chacon, Monique Martins Strieder, et al.
Molecules (2025) Vol. 30, Iss. 1, pp. 189-189
Open Access
Bioactive Bergenin Derivatives from Endopleura Uchi Amazonian plant: Synthesis, Chemical Reactivity and Anti-tumoral Activity
Viviane Guedes de Oliveira, Laura Borges, Daniel Quintanilha, et al.
Journal of Molecular Structure (2025), pp. 141380-141380
Closed Access
Macauba (Acrocomia ssp.) fruits: A comprehensive review of nutritional and phytochemical profiles, health benefits, and sustainable oil production
Guilherme Dallarmi Sorita, S. P. Favaro, Rossano Gambetta, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Exploring the potential of Mon-Pu (Glochidion wallichianum) leaf extract as a natural antioxidant for Ligor chicken meat gel: Impact on gelation functionality and oxidative stability
Ngassa Julius Mussa, Porntip Thongkam, Chantira Wongnen, et al.
Poultry Science (2025) Vol. 104, Iss. 2, pp. 104839-104839
Open Access
Enhancement of Physicochemical and Functional Properties of Chicken Breast Protein Through Polyphenol Conjugation: A Novel Ingredient for Protein Supplements
W.J. van Son, Jun Hwang, Jihong Park, et al.
Molecules (2025) Vol. 30, Iss. 3, pp. 448-448
Open Access
Interactions between β-lactoglobulin and polyphenols: Mechanisms, properties, characterization, and applications
Behnaz Hashemi, Elham Assadpour, Fuyuan Zhang, et al.
Advances in Colloid and Interface Science (2025) Vol. 339, pp. 103424-103424
Closed Access
Characterization of whey protein concentrate-maltodextrin-pomegranate peel phenolic compounds ternary conjugate as a novel food-grade stabilizer for nano-pickering emulsion
Marwa M. El‐Said, Aytül Hamzalıoğlu, Vural Gökmen
Food Research International (2025) Vol. 203, pp. 115894-115894
Closed Access
Challenges and Advances in the Encapsulation of Bioactive Ingredients Using Whey Proteins
Manuel Figueiredo, Zsuzsa Sárkány, Fernando Rocha, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 691-691
Open Access
Milk in tea: exploring the chemistry and biological activities
N.M.P. Milinda Piyasena
Food Science and Biotechnology (2025)
Closed Access
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