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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:

Untargeted Metabolomics to Evaluate the Stability of Extra-Virgin Olive Oil with Added Lycium barbarum Carotenoids during Storage
Domenico Montesano, Gabriele Rocchetti, Lina Cossignani, et al.
Foods (2019) Vol. 8, Iss. 6, pp. 179-179
Open Access | Times Cited: 43

Showing 1-25 of 43 citing articles:

An Overview of Natural Extracts with Antioxidant Activity for the Improvement of the Oxidative Stability and Shelf Life of Edible Oils
Francesca Blasi, Lina Cossignani
Processes (2020) Vol. 8, Iss. 8, pp. 956-956
Open Access | Times Cited: 82
Extraction of Phenolic Compounds from Fresh Apple Pomace by Different Non-Conventional Techniques
Luna Pollini, Lina Cossignani, Cristina Juan, et al.
Molecules (2021) Vol. 26, Iss. 14, pp. 4272-4272
Open Access | Times Cited: 54
Carotenoids present in goji berries Lycium barbarum L. are suitable to protect against mycotoxins effects: An in vitro study of bioavailability
Cristina Juan, Domenico Montesano, Jordí Mañes, et al.
Journal of Functional Foods (2022) Vol. 92, pp. 105049-105049
Open Access | Times Cited: 29
Flavoured and fortified olive oils - Pros and cons
Sandra Lamas, Nuno Rodrigues, António M. Peres, et al.
Trends in Food Science & Technology (2022) Vol. 124, pp. 108-127
Open Access | Times Cited: 29
An Overview on the Use of Extracts from Medicinal and Aromatic Plants to Improve Nutritional Value and Oxidative Stability of Vegetable Oils
Saïd Gharby, Samira Oubannin, Hasna Ait Bouzid, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3258-3258
Open Access | Times Cited: 29
An overview of oxidative stability of edible oils improved by natural extracts with antioxidant activity
Ranjeeta Garg, Moumita Dev, Riya Ganguly
Journal of Current Research in Food Science (2025) Vol. 6, Iss. 1, pp. 13-16
Closed Access
Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-Related Compounds (Phenols and Volatiles)
Leeanny Caipo, Ana Sandoval, Betsabet Sepúlveda, et al.
Foods (2021) Vol. 10, Iss. 9, pp. 2161-2161
Open Access | Times Cited: 29
Improving the functionality of virgin and cold-pressed edible vegetable oils: Oxidative stability, sensory acceptability and safety challenges
Stavros Stefanidis, Stella A. Ordoudi, Nikolaos Nenadis, et al.
Food Research International (2023) Vol. 174, pp. 113599-113599
Closed Access | Times Cited: 10
Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil’s Antioxidant Phytochemicals during In Vitro Gastrointestinal Digestion
Gabriele Rocchetti, Biancamaria Senizza, Gianluca Giuberti, et al.
Antioxidants (2020) Vol. 9, Iss. 4, pp. 302-302
Open Access | Times Cited: 28
New Strategies in the Cultivation of Olive Trees and Repercussions on the Nutritional Value of the Extra Virgin Olive Oil
Irene Dini, Giulia Graziani, Anna Gaspari, et al.
Molecules (2020) Vol. 25, Iss. 10, pp. 2345-2345
Open Access | Times Cited: 28
An Innovative Olive Pâté with Nutraceutical Properties
Pierpaolo Cavallo, Irene Dini, Immacolata Sepe, et al.
Antioxidants (2020) Vol. 9, Iss. 7, pp. 581-581
Open Access | Times Cited: 27
Valorization of Pumpkin Byproducts: Antioxidant Activity and Carotenoid Characterization of Extracts from Peel and Filaments
Nicola Pinna, Federica Ianni, Roberto Selvaggini, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 4035-4035
Open Access | Times Cited: 9
Antioxidant Activity and Sensory Improvement of Angelica dahurica cv. Yubaizhi Essential Oil on Sunflower Oil during High-temperature Storage
Dongying Wang, Yudong Meng, Chenxin Wang, et al.
Processes (2020) Vol. 8, Iss. 4, pp. 403-403
Open Access | Times Cited: 24
Chromatography-MS based metabolomics applied to the study of virgin olive oil bioactive compounds: Characterization studies, agro-technological investigations and assessment of healthy properties
Lucía Olmo‐García, Alegría Carrasco‐Pancorbo
TrAC Trends in Analytical Chemistry (2020) Vol. 135, pp. 116153-116153
Closed Access | Times Cited: 24
Limonene, the compound in essential oil of nutmeg displayed antioxidant effect in sunflower oil during the deep‐frying of Chinese Maye
Dongying Wang, Ying Dong, Qing Wang, et al.
Food Science & Nutrition (2019) Vol. 8, Iss. 1, pp. 511-520
Open Access | Times Cited: 24
An Environmentally Friendly Practice Used in Olive Cultivation Capable of Increasing Commercial Interest in Waste Products from Oil Processing
Irene Dini, Giulia Graziani, Francalisa Luisa Fedele, et al.
Antioxidants (2020) Vol. 9, Iss. 6, pp. 466-466
Open Access | Times Cited: 23
Carvacrol methyl ether, a compound from the essential oil of Gardenia jasminoides fruits, exhibits antioxidant effects in the deep-frying of Chinese Youmotou using sunflower oil
Dongying Wang, Qing Wang, Shuchang Li, et al.
LWT (2020) Vol. 128, pp. 109502-109502
Closed Access | Times Cited: 21
Toward a Harmonized and Standardized Protocol for the Determination of Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil (VOO). The Pros of a Fit for the Purpose Ultra High Performance Liquid Chromatography (UHPLC) Procedure
María Z. Tsimidou, Nikolaos Nenadis, Aspasia Mastralexi, et al.
Molecules (2019) Vol. 24, Iss. 13, pp. 2429-2429
Open Access | Times Cited: 20
Antioxidant and anti-isomerization effects of sesamol and resveratrol on high oleic acid peanut oil
Jinian Huang, Qiang Sun, Guohui Song, et al.
LWT (2020) Vol. 123, pp. 109077-109077
Closed Access | Times Cited: 18
Goji Berry (Lycium Barbarum L.) Carotenoids Enrichment through ‘Green’ Extraction Method Improves Oxidative Stability and Maintains Fatty Acids of Yak Ghee with Microwave Heating and Storage
Anita Nkansah Agyare, Chang Hong An, Qi Liang
Foods (2022) Vol. 11, Iss. 3, pp. 369-369
Open Access | Times Cited: 10
Effect of Selected Trichoderma Strains and Metabolites on Olive Drupes
Irene Dini, Marica Pascale, Alessia Staropoli, et al.
Applied Sciences (2021) Vol. 11, Iss. 18, pp. 8710-8710
Open Access | Times Cited: 13
Enhancement of Oxidative Stability of Deep-Fried Sunflower Oil by Addition of Essential Oil of Amomum villosum Lour.
Yunlong Zhao, Haohao Wu, Mengrui Qu, et al.
Antioxidants (2023) Vol. 12, Iss. 7, pp. 1429-1429
Open Access | Times Cited: 5
Difference among the quality indices, chemical composition and frying performance of galangal flavored sunflower oil prepared by three methods
Haoduo Yang, Yingying Wang, Dongying Wang, et al.
Grain & Oil Science and Technology (2022) Vol. 5, Iss. 2, pp. 70-78
Open Access | Times Cited: 8
Optimization of lycopene extraction from tomato processing by-products with essential oils and effect of extract on oxidative stability of refined olive oil
Hajar El Basett, Hassan Hajjaj
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 11, pp. 9398-9409
Closed Access | Times Cited: 1
The Effectiveness of Extracts of Spent Grape Pomaces in Improving the Oxidative Stability of Grapeseed Oil
Miluska Cisneros‐Yupanqui, Elisa Canazza, Dasha Mihaylova, et al.
Applied Sciences (2024) Vol. 14, Iss. 22, pp. 10184-10184
Open Access | Times Cited: 1
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