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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:

A rational definition for functional foods: A perspective
Norman J. Temple
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 91

Showing 1-25 of 91 citing articles:

Local and Systemic Effects of Bioactive Food Ingredients: Is There a Role for Functional Foods to Prime the Gut for Resilience?
Emma Jacquier, Marcel van de Wouw, Elena Nekrasov, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 739-739
Open Access | Times Cited: 8
Impart of Fermentation on the Nutritional and Metal Composition of Functional Beverage Blend
Omolara Ojuolape Adeoye, Robinson Akindeko, Justinah Folasade John-Isa
Deleted Journal (2025) Vol. 3, Iss. 1, pp. 58-62
Closed Access
Development and Kohonen neural network based cluster analysis of red rice cookies enriched with blends of different edible seeds flour
Shubhi Singh, Smriti Gaur
Food Chemistry (2025) Vol. 474, pp. 143127-143127
Closed Access
Nutritional Profile, Chemical Composition and Health Promoting Properties of Salicornia emerici Duval-Jouve and Sarcocornia alpini (Lag.) Rivas Mart. from Southern Tunisia
Nesrine Harboub, Hédi Mighri, Naima Bennour, et al.
Biocatalysis and Agricultural Biotechnology (2025), pp. 103502-103502
Closed Access
Functional foods and immune support: strengthening the body’s defense
Gitanjali S. Deokar, Pooja Shinde, Sanjay J. Kshirsagar, et al.
Elsevier eBooks (2025), pp. 199-232
Closed Access
Functional foods and aging and antiaging: a recipe for longevity
Sarra Akermi, Ashwani Sharma, Abira Dey, et al.
Elsevier eBooks (2025), pp. 161-173
Closed Access
Educating consumers: making informed choices for better health impact
Sofiane Boudalia, Abderrahmane Aït‐Kaddour, María Pérez‐Jiménez, et al.
Elsevier eBooks (2025), pp. 467-485
Closed Access
The potential of rice bran (Oryza sativa) nutritional components as a functional food for healthy consumption: A review
Ayuda Nia Agustina, Arif Nur Muhammad Ansori, Ratna Puspita, et al.
Food systems (2025) Vol. 7, Iss. 4, pp. 627-633
Open Access
Effect of n-3 Polyunsaturated Fatty Acids Enriched Chicken Meat Consumption in Relation to Oxidative Stress Marker Levels in Young Healthy Individuals: A Randomized Double-Blind Study
Tihana Nađ, Nikolina Kolobarić, Zrinka Mihaljević, et al.
Antioxidants (2025) Vol. 14, Iss. 2, pp. 204-204
Open Access
Beneficial Effects of Plant-Based Diets on Skin Health and Inflammatory Skin Diseases
Ximena Flores-Balderas, Mario Peña-Peña, Karla M. Rada, et al.
Nutrients (2023) Vol. 15, Iss. 13, pp. 2842-2842
Open Access | Times Cited: 19
Antioxidant Properties of Selected Flavonoids in Binary Mixtures—Considerations on Myricetin, Kaempferol and Quercetin
Małgorzata Olszowy‐Tomczyk, Dorota Wianowska
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 12, pp. 10070-10070
Open Access | Times Cited: 16
Monofloral Corn Poppy Bee-Collected Pollen—A Detailed Insight into Its Phytochemical Composition and Antioxidant Properties
Aleksandar Ž. Kostić, Danijel D. Milinčić, Bojana Špirović‐Trifunović, et al.
Antioxidants (2023) Vol. 12, Iss. 7, pp. 1424-1424
Open Access | Times Cited: 16
Sustainability, nutrition, and scientific advances of functional foods under the new EU and global legislation initiatives
Daniel Granato, Ioannis Zabetakis, Anastasios Koidis
Journal of Functional Foods (2023) Vol. 109, pp. 105793-105793
Open Access | Times Cited: 14
Unveiling the potential of bioactive compounds in vegetable and fruit by-products: Exploring phytochemical properties, health benefits, and industrial opportunities
Ana Rita Soares Mateus, Angelina Pena, A. Sanches‐Silva
Current Opinion in Green and Sustainable Chemistry (2024) Vol. 48, pp. 100938-100938
Open Access | Times Cited: 5
Fabrication of novel oleogel enriched with bioactive compounds and assessment of physical, chemical, and mechanical properties and storage stability
Subajiny Sivakanthan, Sabrina Fawzia, Sagadevan Mundree, et al.
LWT (2024) Vol. 204, pp. 116369-116369
Open Access | Times Cited: 4
3D printing of microencapsulated Lactobacillus rhamnosus for oral delivery
Pablo Rosas-Val, Masoud Adhami, Ana Brotons-Canto, et al.
International Journal of Pharmaceutics (2023) Vol. 641, pp. 123058-123058
Open Access | Times Cited: 12
Perspectives on Neuronutrition in Prevention and Treatment of Neurological Disorders
Anastasiia V. Badaeva, A B Danilov, Paul Clayton, et al.
Nutrients (2023) Vol. 15, Iss. 11, pp. 2505-2505
Open Access | Times Cited: 11
Accounting for nutrition-related health impacts in food life cycle assessment: insights from an expert workshop
Laura Scherer, Nicole Tichenor Blackstone, Zach Conrad, et al.
The International Journal of Life Cycle Assessment (2024) Vol. 29, Iss. 6, pp. 953-966
Open Access | Times Cited: 4
Functionalization of wheat bread with prebiotic dietary insoluble fiber from orange-fleshed sweet potato peel and haricot bean flours
Fasika Admasu, Eskindir Getachew Fentie, Habtamu Admassu, et al.
LWT (2024) Vol. 200, pp. 116182-116182
Open Access | Times Cited: 3
Functional foods in the northwestern Himalayan Region of India and their significance: a healthy dietary tradition of Uttarakhand and Himachal Pradesh
S. K. Dwivedi, Vineet Singh, Kanika Mahra, et al.
Journal of Ethnic Foods (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 3
Aromatic Plant-Based Functional Foods: A Natural Approach to Manage Cardiovascular Diseases
Mónica Zuzarte, Henrique Girão, Lı́gia Salgueiro
Molecules (2023) Vol. 28, Iss. 13, pp. 5130-5130
Open Access | Times Cited: 8
Understanding consumer preferences to develop dahi using pineapple pomace powder and monk-fruit extract
Sparsh Gumber, Shiv Kumar, Rekha Kaushik, et al.
Journal of Food Science and Technology (2024) Vol. 61, Iss. 8, pp. 1525-1535
Closed Access | Times Cited: 2
Tunisian Silybum Species: Important Sources of Polyphenols, Organic Acids, Minerals, and Proteins across Various Plant Organs
Samah Maaloul, Maher Mahmoudi, Hédi Mighri, et al.
Plants (2024) Vol. 13, Iss. 7, pp. 989-989
Open Access | Times Cited: 2
HPLC-Based Metabolomic Analysis and Characterization of Amaranthus cruentus Leaf and Inflorescence Extracts for Their Antidiabetic and Antihypertensive Potential
Jesús Alfredo Araujo-León, Ivonne Sánchez‐del Pino, Rolffy Ortíz‐Andrade, et al.
Molecules (2024) Vol. 29, Iss. 9, pp. 2003-2003
Open Access | Times Cited: 2
Extraction, Characterization, Antioxidant, and Antidiabetic Activities of Ethanolic Extracts from the Split Gill Mushroom (Schizophyllum commune)
Supada Nuinamwong, Decha Sermwittayawong, Yaowapa Sukpondma, et al.
Food Bioscience (2024) Vol. 61, pp. 104857-104857
Closed Access | Times Cited: 2
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