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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:

European Database of Carotenoid Levels in Foods. Factors Affecting Carotenoid Content
Maria da Graça Dias, Grethe Iren A. Borge, Kristina Kljak, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 912-912
Open Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects
Celia Carrillo, Gema Nieto, Lorena Martínez‐Zamora, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 23, pp. 6864-6883
Open Access | Times Cited: 55
Biochemical and antioxidant activity of wild edible fruits of the eastern Himalaya, India
H. Rymbai, Veerendra Kumar Verma, Hammylliende Talang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 23
The role of environmental stress in fruit pigmentation
Richard V. Espley, Laura Jaakola
Plant Cell & Environment (2023) Vol. 46, Iss. 12, pp. 3663-3679
Open Access | Times Cited: 23
Red Seaweed Pigments from a Biotechnological Perspective
Marta V. Freitas, Diana Pacheco, João Cotas, et al.
Phycology (2021) Vol. 2, Iss. 1, pp. 1-29
Open Access | Times Cited: 54
Fungi and Algae as Sources of Medicinal and Other Biologically Active Compounds: A Review
Joanna Ślusarczyk, Edyta Adamska, Joanna Czerwik-Marcinkowska
Nutrients (2021) Vol. 13, Iss. 9, pp. 3178-3178
Open Access | Times Cited: 53
Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation
Julián Lozano‐Castellón, José Fernando Rinaldi de Alvarenga, Anna Vallverdú‐Queralt, et al.
Trends in Food Science & Technology (2022) Vol. 123, pp. 28-36
Open Access | Times Cited: 34
Evaluation of the Content of Minerals, B-Group Vitamins, Tocols, and Carotenoids in Raw and In-House Cooked Wild Edible Plants
Alessandra Fratianni, Donatella Albanese, Giuseppe Ianiri, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 472-472
Open Access | Times Cited: 5
The Vibrant Spectra of the Oceans: Unravelling the Diversity, Functions, and Applications of Seaweed Pigments
Marta V. Freitas, Clélia Afonso, Leonel Pereira, et al.
(2025), pp. 311-346
Closed Access
The state of food composition databases: data attributes and FAIR data harmonization in the era of digital innovation
Sarah Brinkley, Jenny Johana Gallo‐Franco, Natalia Vázquez-Manjarrez, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
Are Carotenoids Like Lutein and Zeaxanthin an Antiglycation Agents? The Potential Cardiometabolic Health Effects and Antiglycation Mechanisms of Action: A Comprehensive Review
Buse Bayram, Gülhan Samur
Food Reviews International (2025), pp. 1-26
Closed Access
Assessment of Food Sources and the Intake of the Colourless Carotenoids Phytoene and Phytofluene in Spain
Begoña Olmedilla‐Alonso, Ana M. Benítez-González, Rocío Estévez-Santiago, et al.
Nutrients (2021) Vol. 13, Iss. 12, pp. 4436-4436
Open Access | Times Cited: 26
New pulsed electric fields approach to improve the blanching of carrots
Leire Astráin-Redín, Javier Raso, Ignacio Álvarez, et al.
LWT (2023) Vol. 189, pp. 115468-115468
Open Access | Times Cited: 10
Comprehensive Update on Carotenoid Colorants from Plants and Microalgae: Challenges and Advances from Research Laboratories to Industry
Délia B. Rodriguez–Amaya, Patricia Esquivel, Antonio J. Meléndez‐Martínez
Foods (2023) Vol. 12, Iss. 22, pp. 4080-4080
Open Access | Times Cited: 10
Limitations of current analytical reference methods to determine vitamins in foods: Challenges to support regulatory compliance and nutritional composition data
Erik J M Konings, Brendon D. Gill, Jette Jakobsen, et al.
Food Chemistry (2024) Vol. 451, pp. 139383-139383
Open Access | Times Cited: 3
Sea Buckthorn Leaf Powders: The Impact of Cultivar and Drying Mode on Antioxidant, Phytochemical, and Chromatic Profile of Valuable Resource
Lina Raudonė, Viktorija Puzerytė, Gabrielė Vilkickytė, et al.
Molecules (2021) Vol. 26, Iss. 16, pp. 4765-4765
Open Access | Times Cited: 22
The potential modulation of gut microbiota and oxidative stress by dietary carotenoid pigments
Manuel Bernabeu, Seyed Mohammad Taghi Gharibzahedi, Arsheed A. Ganaie, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12555-12573
Closed Access | Times Cited: 7
Microbial Carotenoids Production: Strains, Conditions, and Yield Affecting Factors
Svetlana Raita, Linda Feldmane, Zane Kušnere, et al.
Environmental and Climate Technologies (2023) Vol. 27, Iss. 1, pp. 1027-1048
Open Access | Times Cited: 7
Screening for Innovative Sources of Carotenoids and Phenolic Antioxidants among Flowers
Antonio J. Meléndez‐Martínez, Ana Benítez, Mireia Corell, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2625-2625
Open Access | Times Cited: 16
Rhodoxanthin: The new hit of the natural carotenoids market?
Cassamo U. Mussagy, Daniele Giuffrida, Antonio J. Meléndez‐Martínez, et al.
Trends in Food Science & Technology (2023) Vol. 136, pp. 135-144
Closed Access | Times Cited: 5
Analytical evaluation of carotenoids, apocarotenoids, capsaicinoids, and phenolics to assess the effect of a protective treatment on chili peppers dried at different temperatures
Maria Grazia Grimaldi, Antonella Cavazza, Olimpia Pitirollo, et al.
European Food Research and Technology (2022) Vol. 248, Iss. 9, pp. 2339-2349
Open Access | Times Cited: 8
Results of the BfR MEAL Study: Highest levels of retinol found in animal livers and of β-carotene in yellow-orange and green leafy vegetables
Sophia Schendel, Tanja Berg, Maria Scherfling, et al.
Food Chemistry X (2022) Vol. 16, pp. 100458-100458
Open Access | Times Cited: 8
Minor bioactive lipids
María Z. Tsimidou, Fani Th. Mantzouridou, Nikolaos Nenadis
Advances in food and nutrition research (2023), pp. 51-95
Closed Access | Times Cited: 4
Optimization, characterization and biosafety of carotenoids produced from whey using Micrococcus luteus
Aml A. Hegazy, Samah H. Abu-Hussien, Neima K. Elsenosy, et al.
BMC Biotechnology (2024) Vol. 24, Iss. 1
Open Access | Times Cited: 1
Production of carotenoid-richHermetia illucens larvae using specific agri-food by-products
Giulia Leni, Lara Maistrello, Giulia Pinotti, et al.
Journal of Insects as Food and Feed (2022) Vol. 9, Iss. 2, pp. 171-182
Closed Access | Times Cited: 6
Nutrient composition of fresh produce—Assessing variability between European countries to substantiate nutrition and health claims
Belén Beltramo, Aalt Bast, Hanne Diliën, et al.
Journal of Food Composition and Analysis (2023) Vol. 118, pp. 105201-105201
Open Access | Times Cited: 3
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