Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of Different Coffee Brews Chemically Profiled through UHPLC-Q-Orbitrap HRMS
Luigi Castaldo, Luana Izzo, Alfonso Narváez, et al.
Foods (2021) Vol. 10, Iss. 1, pp. 179-179
Open Access | Times Cited: 22

Showing 22 citing articles:

Green synthesis of silver nanoparticles from vegetable waste of pea Pisum sativum and bottle gourd Lagenaria siceraria: Characterization and antibacterial properties
Deepa, Fuád Ameén, Muhammad Amirul Islam, et al.
Frontiers in Environmental Science (2022) Vol. 10
Open Access | Times Cited: 39
Bioaccessibility and bioactivities of phenolic compounds from roasted coffee beans during in vitro digestion and colonic fermentation
Hanjing Wu, Ziyao Liu, Peiyao Lu, et al.
Food Chemistry (2022) Vol. 386, pp. 132794-132794
Closed Access | Times Cited: 37
Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: A review
Markos Makiso Urugo, Yetenayet B. Tola, Onwuchekwa Ogah, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 2, pp. 734-764
Open Access | Times Cited: 23
Coffee by-products: An underexplored source of prebiotic ingredients
Marlene Machado, Helena Ferreira, M. Beatriz P.P. Oliveira, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 20, pp. 7181-7200
Open Access | Times Cited: 19
Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients
Amaia Iriondo‐DeHond, Alejandra Rodríguez Casas, M. Dolores del Castillo
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 40
In Vitro Bioaccessibility and Antioxidant Activity of Polyphenolic Compounds from Spent Coffee Grounds-Enriched Cookies
Luigi Castaldo, Sonia Lombardi, Anna Gaspari, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1837-1837
Open Access | Times Cited: 37
Chemical Composition, In Vitro Bioaccessibility and Antioxidant Activity of Polyphenolic Compounds from Nutraceutical Fennel Waste Extract
Luigi Castaldo, Luana Izzo, Stefania De Pascale, et al.
Molecules (2021) Vol. 26, Iss. 7, pp. 1968-1968
Open Access | Times Cited: 36
Antioxidant and Anti-Inflammatory Activity of Coffee Brew Evaluated after Simulated Gastrointestinal Digestion
Luigi Castaldo, Marianna Toriello, Raffaele Sessa, et al.
Nutrients (2021) Vol. 13, Iss. 12, pp. 4368-4368
Open Access | Times Cited: 32
Chemical Composition of Green Pea (Pisum sativum L.) Pods Extracts and Their Potential Exploitation as Ingredients in Nutraceutical Formulations
Luigi Castaldo, Luana Izzo, Anna Gaspari, et al.
Antioxidants (2021) Vol. 11, Iss. 1, pp. 105-105
Open Access | Times Cited: 27
Does caffeine have a double-edged sword role in inflammation and carcinogenesis in the colon?
Emiko Mizoguchi, Takayuki Sadanaga, Toshiyuki Okada, et al.
Intestinal Research (2023) Vol. 21, Iss. 3, pp. 306-317
Open Access | Times Cited: 9
Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity
Virginia Temiño, Gisela Gerardi, Mónica Cavia-Sáiz, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3193-3193
Open Access | Times Cited: 5
Effect of Dewaxed Coffee on Gastroesophageal Symptoms in Patients with GERD: A Randomized Pilot Study
Barbara Polese, Luana Izzo, Nicola Mancino, et al.
Nutrients (2022) Vol. 14, Iss. 12, pp. 2510-2510
Open Access | Times Cited: 8
In vitro digestion and colonic fermentation of phenolic compounds and their bioaccessibility from raw and roasted nut kernels
Minhao Li, Peiyao Lu, Hanjing Wu, et al.
Food & Function (2023) Vol. 14, Iss. 6, pp. 2727-2739
Closed Access | Times Cited: 4
Coffee consumption and its interaction with the genetic variant AhR rs2066853 in colorectal cancer risk: a case–control study in Korea
Y‐Thanh Lu, Madhawa Gunathilake, Jeonghee Lee, et al.
Carcinogenesis (2022) Vol. 43, Iss. 3, pp. 203-216
Closed Access | Times Cited: 7
Effect of Inhibiting Butyrylcholinesterase Activity Using Fractionated Coffee Extracts Digested In Vitro in Gastrointestinal Tract: Docking Simulation and Calorimetric and Studies
Joanna Grzelczyk, Dominik Szwajgier, Ewa Baranowska‐Wójcik, et al.
Nutrients (2023) Vol. 15, Iss. 10, pp. 2366-2366
Open Access | Times Cited: 4
The Questionable Quality Profile of Food Supplements: The Case of Red Yeast Rice Marketed Products
Antonella Vitiello, Luana Izzo, Luigi Castaldo, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2142-2142
Open Access | Times Cited: 4
Contribution of slightly acidic electrolytic water ( SAEW ) to food safety, nutrients enrichment, and allergenicity reduction of peanut sprouts
Huan Rao, Feng Xue, MA Shu-hong, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 3
Closed Access | Times Cited: 7
Analysis of Polyphenolic Compounds in Water-Based Extracts of Vicia faba L.: A Potential Innovative Source of Nutraceutical Ingredients
Luigi Castaldo, Luana Izzo, Sonia Lombardi, et al.
Antioxidants (2022) Vol. 11, Iss. 12, pp. 2453-2453
Open Access | Times Cited: 7
Coffee and the brain–gut axis
Paula Gallego-Barceló, Raquel Abalo
Elsevier eBooks (2024), pp. 723-732
Closed Access
Exploring the Chemical Composition of Female Zucchini Flowers for Their Possible Use as Nutraceutical Ingredient
Luigi Castaldo, Sonia Lombardi, Luana Izzo, et al.
Antioxidants (2023) Vol. 12, Iss. 12, pp. 2108-2108
Open Access | Times Cited: 1
Effect of Different Coffee Brews on Tryptophan Metabolite-Induced Cytotoxicity in HT-29 Human Colon Cancer Cells
Luigi Castaldo, Marianna Toriello, Luana Izzo, et al.
Antioxidants (2022) Vol. 11, Iss. 12, pp. 2458-2458
Open Access | Times Cited: 2
Phytochemicals and Functional Properties of Coffee
Salvador A. Saldaña‐Mendoza, Sandra Pacios‐Michelena, Mónica L. Chávez‐González, et al.
(2022), pp. 357-381
Closed Access
Page 1

Scroll to top