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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.

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Showing 1-25 of 138 citing articles:

A combination of quercetin and resveratrol reduces obesity in high-fat diet-fed rats by modulation of gut microbiota
Le Zhao, Qi Zhang, Weini Ma, et al.
Food & Function (2017) Vol. 8, Iss. 12, pp. 4644-4656
Closed Access | Times Cited: 443
Function of Akkermansia muciniphila in Obesity: Interactions With Lipid Metabolism, Immune Response and Gut Systems
Yu Xu, Ning Wang, Hor‐Yue Tan, et al.
Frontiers in Microbiology (2020) Vol. 11
Open Access | Times Cited: 346
Gut Akkermansia muciniphila ameliorates metabolic dysfunction-associated fatty liver disease by regulating the metabolism of L-aspartate via gut-liver axis
Yong Rao, Zhiqi Kuang, Chan Li, et al.
Gut Microbes (2021) Vol. 13, Iss. 1
Open Access | Times Cited: 205
‘Green’ nanotherapeutics from tea leaves for orally targeted prevention and alleviation of colon diseases
Menghang Zu, Dengchao Xie, Brandon S.B. Canup, et al.
Biomaterials (2021) Vol. 279, pp. 121178-121178
Closed Access | Times Cited: 180
Dietary plants, gut microbiota, and obesity: Effects and mechanisms
Shi‐Yu Cao, Cai-Ning Zhao, Xiao-Yu Xu, et al.
Trends in Food Science & Technology (2019) Vol. 92, pp. 194-204
Closed Access | Times Cited: 158
Flavonoids from Whole-Grain Oat Alleviated High-Fat Diet-Induced Hyperlipidemia via Regulating Bile Acid Metabolism and Gut Microbiota in Mice
Ruiqian Duan, Xiao Guan, Kai Huang, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 27, pp. 7629-7640
Closed Access | Times Cited: 152
Chlorogenic acid alleviates obesity and modulates gut microbiota in high‐fat‐fed mice
Zhengyu Wang, Ka‐Lung Lam, Jiamiao Hu, et al.
Food Science & Nutrition (2019) Vol. 7, Iss. 2, pp. 579-588
Open Access | Times Cited: 146
Recognizing the Benefits of Pre-/Probiotics in Metabolic Syndrome and Type 2 Diabetes Mellitus Considering the Influence of Akkermansia muciniphila as a Key Gut Bacterium
Raluca Anca Corb Aron, Areha Abid, Cosmin Mihai Vesa, et al.
Microorganisms (2021) Vol. 9, Iss. 3, pp. 618-618
Open Access | Times Cited: 146
Therapeutic promise of carotenoids as antioxidants and anti-inflammatory agents in neurodegenerative disorders
Md. Tanvir Kabir, Md. Habibur Rahman, Muddaser Shah, et al.
Biomedicine & Pharmacotherapy (2022) Vol. 146, pp. 112610-112610
Open Access | Times Cited: 122
Goods and Bads of the Endocannabinoid System as a Therapeutic Target: Lessons Learned after 30 Years
Mauro Maccarrone, Vincenzo Di Marzo, Jürg Gertsch, et al.
Pharmacological Reviews (2023) Vol. 75, Iss. 5, pp. 885-958
Open Access | Times Cited: 83
Pasteurized Akkermansia muciniphila improves irritable bowel syndrome-like symptoms and related behavioral disorders in mice
Maëva Meynier, Valentine Daugey, Geoffroy Mallaret, et al.
Gut Microbes (2024) Vol. 16, Iss. 1
Open Access | Times Cited: 29
Dietary capsaicin and its anti-obesity potency: from mechanism to clinical implications
Jia Zheng, Sheng Zheng, Qianyun Feng, et al.
Bioscience Reports (2017) Vol. 37, Iss. 3
Open Access | Times Cited: 154
Capsaicin in Metabolic Syndrome
Sunil K. Panchal, Edward Bliss, Lindsay Brown
Nutrients (2018) Vol. 10, Iss. 5, pp. 630-630
Open Access | Times Cited: 137
Capsaicin—the major bioactive ingredient of chili peppers: bio-efficacy and delivery systems
Muwen Lu, Chengyu Chen, Yaqi Lan, et al.
Food & Function (2020) Vol. 11, Iss. 4, pp. 2848-2860
Closed Access | Times Cited: 136
Mushroom polysaccharides from Ganoderma lucidum and Poria cocos reveal prebiotic functions
Imran Khan, Guoxin Huang, Xiaoang Li, et al.
Journal of Functional Foods (2017) Vol. 41, pp. 191-201
Closed Access | Times Cited: 124
Phytochemicals as modifiers of gut microbial communities
Giulia Dingeo, Alex Brito, Hanen Samouda, et al.
Food & Function (2020) Vol. 11, Iss. 10, pp. 8444-8471
Closed Access | Times Cited: 121
Lifestyle and Metabolic Syndrome: Contribution of the Endocannabinoidome
Vincenzo Di Marzo, Cristoforo Silvestri
Nutrients (2019) Vol. 11, Iss. 8, pp. 1956-1956
Open Access | Times Cited: 112
Involvement of TRPV1 Channels in Energy Homeostasis
Stewart Christie, Gary Wittert, Hui Li, et al.
Frontiers in Endocrinology (2018) Vol. 9
Open Access | Times Cited: 108
Extraction, purification, bioactivity and pharmacological effects of capsaicin: a review
Fengzhang Wang, Yong Xue, Lin Fu, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 19, pp. 5322-5348
Closed Access | Times Cited: 96
Edible fruits from Brazilian biodiversity: A review on their sensorial characteristics versus bioactivity as tool to select research
Nayane Teixeira, Jean Carlos Melo, Luiz Felipe Santos Batista, et al.
Food Research International (2019) Vol. 119, pp. 325-348
Closed Access | Times Cited: 94
A critical review of the relationship between dietary components, the gut microbeAkkermansia muciniphila, and human health
Muthukumaran Jayachandran, Stephen S.M. Chung, Baojun Xu
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 13, pp. 2265-2276
Closed Access | Times Cited: 78
Capsaicin has an anti-obesity effect through alterations in gut microbiota populations and short-chain fatty acid concentrations
Yuanwei Wang, Cheng Wei Tang, Yong Tang, et al.
Food & Nutrition Research (2020) Vol. 64
Open Access | Times Cited: 75
Capsaicin and Gut Microbiota in Health and Disease
Adrian Roșca, Mara Ioana Ieșanu, Carmen Denise Mihaela Zahiu, et al.
Molecules (2020) Vol. 25, Iss. 23, pp. 5681-5681
Open Access | Times Cited: 75
Fostering next-generation probiotics in human gut by targeted dietary modulation: An emerging perspective
Manorama Kumari, Parul Singh, Basavaprabhu Haranahalli Nataraj, et al.
Food Research International (2021) Vol. 150, pp. 110716-110716
Closed Access | Times Cited: 67
Capsaicin—the spicy ingredient of chili peppers: A review of the gastrointestinal effects and mechanisms
Qunran Xiang, Weiling Guo, Xin Tang, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 755-765
Closed Access | Times Cited: 65
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