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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:

Health Benefits and Risks of Consuming Spices on the Example of Black Pepper and Cinnamon
Joanna Newerli-Guz, Maria Śmiechowska
Foods (2022) Vol. 11, Iss. 18, pp. 2746-2746
Open Access | Times Cited: 12

Showing 12 citing articles:

Cinnamon: The historic spice, medicinal uses, and flavour chemistry
Charles Spence
International Journal of Gastronomy and Food Science (2023) Vol. 35, pp. 100858-100858
Open Access | Times Cited: 19
Review on Encapsulating Bioactive Compounds in Spices
A. Hari Babu, Rafeeya Shams, Kshirod Kumar Dash, et al.
Food and Humanity (2025), pp. 100583-100583
Closed Access
Piperonal-Derived (E)-2-(2-(Benzo[d][1,3]dioxol-5-ylmethylene)hydrazineyl)-4-(aryl)thiazole Derivatives as Potential Therapeutic Leads for Diabetes and Alzheimer's Disease: In Vitro and In Silico Evaluation Against α-Glucosidase, α-Amylase, Acetylcholinesterase, and Butyrylcholinesterase
Asif Ahmad, Uzma Salar, Musa Özil, et al.
Journal of Molecular Structure (2025), pp. 142306-142306
Closed Access
Advances in Cinnamon (Cinnamomum verum L.) Breeding Strategies
Amira A. Ibrahim, Sawsan Abd-Ellatif, Elsayed S. Abdel Razik, et al.
(2025), pp. 21-59
Closed Access
Advances in the concept of functional foods and feeds: applications of cinnamon and turmeric as functional enrichment ingredients
Harsh Kumar, Rajni Dhalaria, Shivani Guleria, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 6, pp. 1144-1162
Open Access | Times Cited: 10
HS-GC-IMS Analysis of Volatile Organic Compounds in Six Spicy Spices and Their Effects on Ulcerative Colitis
Qi Gao, Qiang Zhang, Chunliang Wang, et al.
Molecules (2024) Vol. 29, Iss. 16, pp. 3764-3764
Open Access | Times Cited: 1
Physicochemical properties of turmeric (Curcuma longa L.) and black pepper (Piper nigrum) enriched ice cream
Mirela Lučan Čolić
Mljekarstvo/Mljekarstvo.com (2023), pp. 45-63
Open Access | Times Cited: 2
Multiple effects of spicy flavors on neurological diseases through the intervention of TRPV1: a critical review
Boyong Hu, Heng Wang, Hong Liang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-20
Closed Access
Notifications Related to Fraud and Adulteration in the Rapid Alert System for Food and Feed (RASFF) in 2000–2021
Marcin Pigłowski, Maria Śmiechowska
Sustainability (2024) Vol. 16, Iss. 15, pp. 6545-6545
Open Access
Authentication of Cinnamomum verum (Ceylon cinnamon) in commercial products by qualitative and real-time quantitative PCR assays
Priya Rana, Meng‐Shiou Lee, Shyang‐Chwen Sheu
European Food Research and Technology (2024) Vol. 250, Iss. 12, pp. 2895-2906
Closed Access
Characterisation of Phytophthora capsici , causal agent of phytophthora foot rot disease of Piper nigrum L. in Sarawak, Malaysia
Kavitha Vijeandran, Tu Anh Vu Thanh, Kiong Hook Kueh, et al.
Archives of Phytopathology and Plant Protection (2024), pp. 1-24
Closed Access
Natural Compounds in Plant-Based Food
Andreas Eisenreich, Bernd Schäfer
Foods (2023) Vol. 12, Iss. 4, pp. 857-857
Open Access | Times Cited: 1
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