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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:

Investigation of Antioxidant Synergisms and Antagonisms among Phenolic Acids in the Model Matrices Using FRAP and ORAC Methods
Danijela Skroza, Vida Šimat, Lucija Vrdoljak, et al.
Antioxidants (2022) Vol. 11, Iss. 9, pp. 1784-1784
Open Access | Times Cited: 64

Showing 1-25 of 64 citing articles:

Polyphenols in Health and Disease: Gut Microbiota, Bioaccessibility, and Bioavailability
Joaquim Bié, Bruno Sepodes, Pedro Fernandes, et al.
Compounds (2023) Vol. 3, Iss. 1, pp. 40-72
Open Access | Times Cited: 82
Bridging the gap in antioxidant activity of flavonoids: Correlating the oxidation of human plasma with chemical and cellular assays
Nima Mohammadi, Amanda dos Santos Lima, Luciana Azevedo, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100714-100714
Open Access | Times Cited: 6
Deciphering antioxidant interactions via data mining and RDKit
Lucas B. Ayres, Justin T. Furgala, Carlos D. García
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Natural preservatives for fish and seafood
Yılmaz Uçar, Mustafa Durmuş, Yeşim Özoğul
Elsevier eBooks (2025), pp. 193-220
Closed Access
Comprehensive In Vitro and Molecular Docking Analysis of Antioxidant and Antimicrobial Properties of Salvia officinalis L. Extracts and Essential Oils
Ridha Bendaas, L. Messaadia, Yahia Bekkar, et al.
Journal of Molecular Structure (2025), pp. 141621-141621
Closed Access
Evaluation of the Fruit Quality and Phytochemical Compounds in Peach and Nectarine Cultivars
Raffaella Petruccelli, Alessandra Bonetti, Leonardo Ciaccheri, et al.
Plants (2023) Vol. 12, Iss. 8, pp. 1618-1618
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
Structural, mechanical, antioxidant and antibacterial properties of soy protein isolate (SPI)-based edible food packaging films as influenced by nanocellulose (NC) and green extracted phenolic compounds from date palm leaves
Hussein Mostafa, Jennifer Osamede Airouyuwaa, Fathalla Hamed, et al.
Food Packaging and Shelf Life (2023) Vol. 38, pp. 101124-101124
Closed Access | Times Cited: 16
Individual and Combined Antioxidant Activity of Spices and Spice Phenolics
Mohammad B. Hossain, Lubna Ahmed, Ana Belén Martín‐Diana, et al.
Antioxidants (2023) Vol. 12, Iss. 2, pp. 308-308
Open Access | Times Cited: 15
Phytochemical Profile, Antioxidant Potential, Antimicrobial Activity, and Cytotoxicity of Dry Extract from Rosa damascena Mill
Антоанета Трендафилова, Plamena Staleva, Zhanina Petkova, et al.
Molecules (2023) Vol. 28, Iss. 22, pp. 7666-7666
Open Access | Times Cited: 14
Effect of gastrointestinal digestion on the stability, antioxidant activity, and Caco‐2 cellular transport of pigmented grain polyphenols
Borkwei Ed Nignpense, Nidhish Francis, Christopher Blanchard, et al.
Journal of Food Science (2024) Vol. 89, Iss. 5, pp. 2701-2715
Open Access | Times Cited: 5
Phenolic profile, antioxidant properties, and pollen spectra of Iranian-originated honeys
Adel Hajian-Tilaki, Reza Esmaeilzadeh Kenari, Razie Razavi, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 9, pp. 2317-2329
Closed Access | Times Cited: 4
Grape Processing Waste: Effects on Inflammatory Bowel Disease and Colorectal Cancer
Lucas Fornari Laurindo, Rosa Direito, Alda Maria Machado Bueno Otoboni, et al.
Food Reviews International (2023) Vol. 40, Iss. 1, pp. 336-369
Open Access | Times Cited: 11
Evaluation of antioxidant, antimicrobial, and bioactive properties and peptide sequence composition of Malatya apricot kernels
Çağlar Mert Aydın, Ömür Çelikbıçak, Ali Adnan Hayaloğlu
Journal of the Science of Food and Agriculture (2024)
Open Access | Times Cited: 3
Antioxidant and Antibacterial Activity of Endophytic Fungi Isolated from The Leaves of Sungkai (Peronema canescens)
Rian Oktiansyah, Elfita Elfita, Hary Widjajanti, et al.
Tropical Journal of Natural Product Research (2023) Vol. 7, Iss. 3, pp. 2596-2604
Open Access | Times Cited: 8
Effects of natural deep eutectic solvent on the extraction efficiency and antioxidant activities of Toona sinensis seed polyphenols: Composition and mechanism
Jingyu Wang, Lei Zhou, Zixu Wang, et al.
Food Bioscience (2023) Vol. 56, pp. 103151-103151
Closed Access | Times Cited: 8
Antioxidant Activity of Different Hop (Humulus lupulus L.) Genotypes
Zala Kolenc, Tamara Hribernik, Tomaž Langerholc, et al.
Plants (2023) Vol. 12, Iss. 19, pp. 3436-3436
Open Access | Times Cited: 7
Predicting Antioxidant Synergism via Artificial Intelligence and Benchtop Data
Lucas B. Ayres, Tomás E. Benavidez, Armelle Varillas, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 42, pp. 15644-15655
Closed Access | Times Cited: 6
In the Beginning Was the Bud: Phytochemicals from Olive (Olea europaea L.) Vegetative Buds and Their Biological Properties
Marijana Popović, Franko Burčul, Maja Veršić Bratinčević, et al.
Metabolites (2023) Vol. 13, Iss. 2, pp. 237-237
Open Access | Times Cited: 5
Phenolic profiles, antioxidant capacities and flavour volatiles in fig (Ficus carica L.) juices from five cultivars fermented by Lactobacillus plantarum and Lactobacillus acidophilus
Chengxin Wang, Li Liu, Jiayu Guo, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 11, pp. 6025-6035
Closed Access | Times Cited: 5
Colour characteristics, phenolic content and antioxidant activity of Spirulina platensis soaked in basil (Ocimum basilicum) leaves extract
Ima Wijayanti, Tri Winarni Agustini, Soottawat Benjakul
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1490-1501
Closed Access | Times Cited: 1
Impact of Polyvinylpyrrolidone-Vinyl Acetate Copolymer and Sodium Starch Glycolate Excipients on Phenolic Extraction from Red Clover: Enhancing Biological Activity and Antioxidant Potential
Jurga Andrėja Kazlauskaitė, Mindaugas Marksa, Jurga Bernatonienė
Pharmaceutics (2024) Vol. 16, Iss. 3, pp. 399-399
Open Access | Times Cited: 1
Binderless particleboards obtained 100% from winery by-products for the packaging industry
Raquel A. Fernandes, Sandro Lopes, Nuno Ferreira, et al.
Frontiers in Food Science and Technology (2024) Vol. 4
Open Access | Times Cited: 1
Phenolic Profile Dynamics during Grain Development in Hull-Less Food Barley Genotypes with Varying Grain Colors
Iván Friero, Alba Macià, María‐Paz Romero, et al.
(2024)
Open Access | Times Cited: 1
Synergistic effect of selected carboxylic acids and phenolic compounds detected by the FRAP method
Petra Švestková, Josef Balí­k, Ivo Soural
Food Chemistry X (2024) Vol. 23, pp. 101573-101573
Open Access | Times Cited: 1
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