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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 compounds in agri-food by-products, their bioavailability and health effects
Fereidoon Shahidi, Varatharajan Vamadevan, Won Young Oh, et al.
Journal of Food Bioactives (2019), pp. 57-119
Open Access | Times Cited: 130

Showing 1-25 of 130 citing articles:

Natural Sources, Pharmacokinetics, Biological Activities and Health Benefits of Hydroxycinnamic Acids and Their Metabolites
Matej Sova, Luciano Saso
Nutrients (2020) Vol. 12, Iss. 8, pp. 2190-2190
Open Access | Times Cited: 176
Antioxidant and antimicrobial activities and UPLC-ESI-MS/MS polyphenolic profile of sweet orange peel extracts
Mohamed G. Shehata, Tarek S. Awad, Dalal Asker, et al.
Current Research in Food Science (2021) Vol. 4, pp. 326-335
Open Access | Times Cited: 119
Recent Advances in Natural Polyphenol Research
Irene Dini, Lucia Grumetto
Molecules (2022) Vol. 27, Iss. 24, pp. 8777-8777
Open Access | Times Cited: 75
Importance of Insoluble-Bound Phenolics to the Antioxidant Potential Is Dictated by Source Material
Fereidoon Shahidi, Abul Hossain
Antioxidants (2023) Vol. 12, Iss. 1, pp. 203-203
Open Access | Times Cited: 48
Phenolic Compounds from New Natural Sources—Plant Genotype and Ontogenetic Variation
Renata Nurzyńska-Wierdak
Molecules (2023) Vol. 28, Iss. 4, pp. 1731-1731
Open Access | Times Cited: 44
Stability and preservation of phenolic compounds and related antioxidant capacity from agro-food matrix: Effect of pH and atmosphere
P Pasquet, Diane Julien-David, Minjie Zhao, et al.
Food Bioscience (2024) Vol. 57, pp. 103586-103586
Open Access | Times Cited: 29
Saffron Processing Wastes as a Bioresource of High-Value Added Compounds: Development of a Green Extraction Process for Polyphenol Recovery Using a Natural Deep Eutectic Solvent
Achillia Lakka, Spyros Grigorakis, Ioanna Karageorgou, et al.
Antioxidants (2019) Vol. 8, Iss. 12, pp. 586-586
Open Access | Times Cited: 92
Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products
Valentina Melini, Francesca Melini, Francesca Luziatelli, et al.
Antioxidants (2020) Vol. 9, Iss. 12, pp. 1216-1216
Open Access | Times Cited: 84
Natural Polyphenol Recovery from Apple-, Cereal-, and Tomato-Processing By-Products and Related Health-Promoting Properties
Katalin Szabo, Laura Mitrea, Lavinia Florina Călinoiu, et al.
Molecules (2022) Vol. 27, Iss. 22, pp. 7977-7977
Open Access | Times Cited: 58
Antioxidant Potential of Sea Cucumbers and Their Beneficial Effects on Human Health
Abul Hossain, Deepika Dave, Fereidoon Shahidi
Marine Drugs (2022) Vol. 20, Iss. 8, pp. 521-521
Open Access | Times Cited: 54
By-products of dates, cherries, plums and artichokes: A source of valuable bioactive compounds
Ana Rita Soares Mateus, Angelina Pena, Raquel Sendón, et al.
Trends in Food Science & Technology (2022) Vol. 131, pp. 220-243
Closed Access | Times Cited: 53
Phenolic compounds classification and their distribution in winemaking by-products
Adriana Ribeiro Silva, Vanessa Silva, Gilberto Igrejas, et al.
European Food Research and Technology (2022) Vol. 249, Iss. 2, pp. 207-239
Closed Access | Times Cited: 45
Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin
Raimondo Gaglio, Luisa Tesoriere, Antonella Maggio, et al.
International Journal of Food Microbiology (2023) Vol. 395, pp. 110194-110194
Open Access | Times Cited: 22
Beyond Enzyme Production: Solid State Fermentation (SSF) as an Alternative Approach to Produce Antioxidant Polysaccharides
Ramón Verduzco-Oliva, Janet A. Gutiérrez‐Uribe
Sustainability (2020) Vol. 12, Iss. 2, pp. 495-495
Open Access | Times Cited: 65
Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality
Juliana Martins Oliveira, Ernandes Rodrigues de Alencar, Luiz Eduardo Bassay Blum, et al.
LWT (2020) Vol. 123, pp. 109106-109106
Open Access | Times Cited: 50
Impact of Fermentation on Phenolic Compounds and Antioxidant Capacity of Quinoa
Francesca Melini, Valentina Melini
Fermentation (2021) Vol. 7, Iss. 1, pp. 20-20
Open Access | Times Cited: 48
Condensed Tannins, a Viable Solution To Meet the Need for Sustainable and Effective Multifunctionality in Food Packaging: Structure, Sources, and Properties
Lucia Panzella, Alessandra Napolitano
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 3, pp. 751-758
Open Access | Times Cited: 36
Nutritional and Health Benefits of the Brown Seaweed Himanthalia elongata
Zahra Ilyas, Ali Ali Redha, Yuan Seng Wu, et al.
Plant Foods for Human Nutrition (2023) Vol. 78, Iss. 2, pp. 233-242
Open Access | Times Cited: 21
A Novel Approach in Skin Care: By-Product Extracts as Natural UV Filters and an Alternative to Synthetic Ones
Sara M. Ferreira, Sandra M. Gomes, Lúcia Santos
Molecules (2023) Vol. 28, Iss. 5, pp. 2037-2037
Open Access | Times Cited: 18
Recent insight on nutritional value, active phytochemicals, and health‐enhancing characteristics of fig (Ficus craica)
Manar Yahya Alzahrani, Asmaa Ibrahim Alshaikhi, Jumanah Samir Hazzazi, et al.
Food Safety and Health (2024) Vol. 2, Iss. 2, pp. 179-195
Open Access | Times Cited: 7
Exploring waste utilization potential: nutritional, functional and medicinal properties of oilseed cakes
Sharvary Arun Vichare, Sonia Morya
Frontiers in Food Science and Technology (2024) Vol. 4
Open Access | Times Cited: 6
Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential
Iliani Patinho, Erick Saldaña, Miriam Mabel Selani, et al.
Food Production Processing and Nutrition (2019) Vol. 1, Iss. 1
Open Access | Times Cited: 45
Raspberry dietary fibre: Chemical properties, functional evaluation and prebiotic in vitro effect
Nieves Baenas, Vanesa Núñez-Gómez, Inmaculada Navarro‐González, et al.
LWT (2020) Vol. 134, pp. 110140-110140
Closed Access | Times Cited: 40
Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile
Ana Clara da C. Pinaffi‐Langley, Geni Rodrigues Sampaio, Maiara Jurema Soares, et al.
Molecules (2020) Vol. 25, Iss. 3, pp. 679-679
Open Access | Times Cited: 39
Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics
Yesica A. Czajkowska–González, Emilio Alvarez‐Párrilla, Nina del Rocío Martínez–Ruiz, et al.
Food Production Processing and Nutrition (2021) Vol. 3, Iss. 1
Open Access | Times Cited: 38
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