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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:

Bee Bread: Physicochemical Characterization and Phenolic Content Extraction Optimization
Florina Dranca, Florin Ursachi, Mircea Oroian
Foods (2020) Vol. 9, Iss. 10, pp. 1358-1358
Open Access | Times Cited: 59

Showing 1-25 of 59 citing articles:

Bee Products: An Emblematic Example of Underutilized Sources of Bioactive Compounds
Francesca Giampieri, José L. Quiles, Danila Cianciosi, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 23, pp. 6833-6848
Open Access | Times Cited: 101
Pharmaceutical Prospects of Bee Products: Special Focus on Anticancer, Antibacterial, Antiviral, and Antiparasitic Properties
Firzan Nainu, Ayu Masyita, Muh. Akbar Bahar, et al.
Antibiotics (2021) Vol. 10, Iss. 7, pp. 822-822
Open Access | Times Cited: 100
Bee Bread as a Promising Source of Bioactive Molecules and Functional Properties: An Up-To-Date Review
Meryem Bakour, Hassan Laaroussi, Driss Ousaaid, et al.
Antibiotics (2022) Vol. 11, Iss. 2, pp. 203-203
Open Access | Times Cited: 51
Characterization of Romanian Bee Pollen—An Important Nutritional Source
Mircea Oroian, Florina Dranca, Florin Ursachi
Foods (2022) Vol. 11, Iss. 17, pp. 2633-2633
Open Access | Times Cited: 38
Bee pollen and bee bread nutritional potential: Chemical composition and macronutrient digestibility under in vitro gastrointestinal system
Volkan Aylanç, Soraia I. Falcão, Miguel Vilas‐Boas
Food Chemistry (2023) Vol. 413, pp. 135597-135597
Open Access | Times Cited: 32
Bee Pollen and Bread as a Super-Food: A Comparative Review of Their Metabolome Composition and Quality Assessment in the Context of Best Recovery Conditions
Mostafa H. Baky, Mostafa B. Abouelela, Kai Wang, et al.
Molecules (2023) Vol. 28, Iss. 2, pp. 715-715
Open Access | Times Cited: 29
Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives
Xuan Luo, Yating Dong, Chen Gu, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 47
Bee Bread: A Promising Source of Bioactive Compounds with Antioxidant Properties—First Report on Some Antimicrobial Features
Cornelia-Ioana Ilie, Angela Spoială, Elisabeta‐Irina Geană, et al.
Antioxidants (2024) Vol. 13, Iss. 3, pp. 353-353
Open Access | Times Cited: 6
Proximate composition, physico-chemical, techno-functional, amino acid profile, fatty acid profile, nutritional quality, antioxidant, anti-amylase and anti-lipase properties of bee bread, royal jelly, and bee propolis
Fatemeh-Sadat Hashemirad, Maryam Behfar, Gholamreza Kavoosi
LWT (2024) Vol. 200, pp. 116190-116190
Open Access | Times Cited: 5
Biotechnological Processes Simulating the Natural Fermentation Process of Bee Bread and Therapeutic Properties—An Overview
Gabriel Barta, Mihaiela Cornea‐Cipcigan, Rodica Mărgăoan, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 23
The application of deep eutectic solvents for protein extraction from bee bread (Perga)
Nesrin Ecem Bayram, Yusuf Can Gerçek, Naciye Kutlu, et al.
Microchemical Journal (2024) Vol. 204, pp. 111139-111139
Closed Access | Times Cited: 4
Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen
Pasquale Filannino, Raffaella Di Cagno, Giuseppe Gambacorta, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 286-286
Open Access | Times Cited: 27
Chemical composition of bee bread (perga), a functional food: A review
Jelena Ćirić, Nils Haneklaus, S Rajic, et al.
Journal of Trace Elements and Minerals (2022) Vol. 2, pp. 100038-100038
Open Access | Times Cited: 19
Antioxidant activities, aliphatic organic acid and sugar contents of Anatolian bee bread: characterization by principal component analysis
Zeynep Kalaycıoğlu, Esra Demir Kanbur, Sevgi Kolaylı, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 5, pp. 1351-1361
Closed Access | Times Cited: 11
Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles
Aksem Aksoy, Sema SANDIKÇI ALTUNATMAZ, Filiz Aksu, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 795-795
Open Access | Times Cited: 3
Organic acids and their derivatives: minor components of bee pollen, bee bread, royal jelly and bee venom
Saffet Çelik, Yusuf Can Gerçek, Aslı Özkök, et al.
European Food Research and Technology (2022) Vol. 248, Iss. 12, pp. 3037-3057
Closed Access | Times Cited: 17
Characterization of Bee Bread Produced with Defined Starter Cultures Mimicking the Natural Fermentation Process
Fatmanur Poyraz, Dilara Yalmancı, Hümeyra İspirli, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 174-174
Open Access | Times Cited: 10
Characteristics of contaminants in the polish-origin bee products and cancer risk assessment
Tomasz Sawicki, Magdalena Surma, Anna Sadowska-Rociek
Food and Chemical Toxicology (2023) Vol. 175, pp. 113693-113693
Closed Access | Times Cited: 9
The Influence of Bee Bread on Antioxidant Properties, Sensory and Quality Characteristics of Multifloral Honey
Celina Habryka, Robert Socha, Lesław Juszczak
Applied Sciences (2023) Vol. 13, Iss. 13, pp. 7913-7913
Open Access | Times Cited: 9
The Modulation Effect of a Fermented Bee Pollen Postbiotic on Cardiovascular Microbiota and Therapeutic Perspectives
Laura-Dorina Dinu, Florentina Gatea, Florentina Israel, et al.
Biomedicines (2023) Vol. 11, Iss. 10, pp. 2712-2712
Open Access | Times Cited: 8
Bacterial Profile and Fatty Acid Composition of Anatolian Bee Bread Samples by Metataxonomic and Metabolomic Approach
Özge Kahraman Ilıkkan
Current Microbiology (2023) Vol. 80, Iss. 3
Closed Access | Times Cited: 7
Quality and functional properties of bread containing the addition of probiotically fermented Cicer arietinum
Katarzyna Skrzypczak, Anna Wirkijowska, Krzysztof Przygoński, et al.
Food Chemistry (2024) Vol. 448, pp. 139117-139117
Closed Access | Times Cited: 2
The Effects of Artificial Diets on the Expression of Molecular Marker Genes Related to Honey Bee Health
Olga Frunze, Hyunjee Kim, Jeong‐Hyeon Lee, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 8, pp. 4271-4271
Open Access | Times Cited: 2
Characterization of biodegradable films based on carboxymethyl cellulose and citrus pectin films enriched with bee bread oil and thyme oil
Mariana Spinei, Mircea Oroian, Vasile-Florin Ursachi
LWT (2024), pp. 117088-117088
Open Access | Times Cited: 2
Investigation of Botanical Origin, Phenolic Compounds, Carotenoids, and Antioxidant Properties of Monofloral and Multifloral Bee Bread
Duygu Nur Çobanoğlu, Mehmet Emin Şeker, İlginç Kızılpınar Temizer, et al.
Chemistry & Biodiversity (2023) Vol. 20, Iss. 3
Closed Access | Times Cited: 6
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