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:

The Profile of Secondary Metabolites and Other Bioactive Compounds in Cucurbita pepo L. and Cucurbita moschata Pumpkin Cultivars
Bartosz Kulczyński, Anna Gramza‐Michałowska
Molecules (2019) Vol. 24, Iss. 16, pp. 2945-2945
Open Access | Times Cited: 129

Showing 1-25 of 129 citing articles:

Antioxidant and Anti-Inflammatory Effects of Vanillic Acid in Human Plasma, Human Neutrophils, and Non-Cellular Models In Vitro
Anna Magiera, Joanna Kołodziejczyk-Czepas, Monika A. Olszewska
Molecules (2025) Vol. 30, Iss. 3, pp. 467-467
Open Access | Times Cited: 2
Moringa oleifera Leaf Extracts as Multifunctional Ingredients for “Natural and Organic” Sunscreens and Photoprotective Preparations
Anna Baldisserotto, Piergiacomo Buso, Matteo Radice, et al.
Molecules (2018) Vol. 23, Iss. 3, pp. 664-664
Open Access | Times Cited: 93
The use of alternative food sources to improve health and guarantee access and food intake
Lilian Regina Barros Mariutti, Kemilla Sarmento Rebelo, Antônio Bisconsin-Júnior, et al.
Food Research International (2021) Vol. 149, pp. 110709-110709
Open Access | Times Cited: 70
Underutilized green leafy vegetables: frontier in fortified food development and nutrition
Tanmay Sarkar, Molla Salauddin, Sarita Roy, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 11679-11733
Closed Access | Times Cited: 65
The Influence of Ripeness on the Phenolic Content, Antioxidant and Antimicrobial Activities of Pumpkins (Cucurbita moschata Duchesne)
Meriem Mokhtar, Bouamar Sarah, Arianna Di Lorenzo, et al.
Molecules (2021) Vol. 26, Iss. 12, pp. 3623-3623
Open Access | Times Cited: 56
Colour change kinetics of pumpkin (Cucurbita moschata) slices during convective air drying and bioactive compounds of the dried products
Solomon Kofi Chikpah, Joseph Kudadam Korese, Barbara Sturm, et al.
Journal of Agriculture and Food Research (2022) Vol. 10, pp. 100409-100409
Open Access | Times Cited: 44
Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits
Afifa Aziz, Sana Noreen, Waseem Khalid, et al.
ACS Omega (2023) Vol. 8, Iss. 26, pp. 23346-23357
Open Access | Times Cited: 28
Nutritional characterization of Butternut squash (Cucurbita moschata D.): Effect of variety (Ariel vs. Pluto) and farming type (conventional vs. organic)
Jorge Armesto, Gabriele Rocchetti, Biancamaria Senizza, et al.
Food Research International (2020) Vol. 132, pp. 109052-109052
Closed Access | Times Cited: 66
Pumpkin Waste as Livestock Feed: Impact on Nutrition and Animal Health and on Quality of Meat, Milk, and Egg
Laura Patricia Valdez-Arjona, Mónica Ramírez-Mella
Animals (2019) Vol. 9, Iss. 10, pp. 769-769
Open Access | Times Cited: 55
Optimization of Extraction Conditions for the Antioxidant Potential of Different Pumpkin Varieties (Cucurbita maxima)
Bartosz Kulczyński, Anna Gramza‐Michałowska, Jolanta Królczyk
Sustainability (2020) Vol. 12, Iss. 4, pp. 1305-1305
Open Access | Times Cited: 53
Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge
Marcin Dziedziński, Joanna Kobus‐Cisowska, Barbara Stachowiak
Plants (2021) Vol. 10, Iss. 7, pp. 1306-1306
Open Access | Times Cited: 53
Antioxidant potential of phytochemicals in pumpkin varieties belonging to Cucurbita moschata and Cucurbita pepo species
Bartosz Kulczyński, Andrzej Sidor, Anna Gramza‐Michałowska
CyTA - Journal of Food (2020) Vol. 18, Iss. 1, pp. 472-484
Open Access | Times Cited: 51
Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread
Amani H. Aljahani
Saudi Journal of Biological Sciences (2022) Vol. 29, Iss. 5, pp. 3432-3439
Open Access | Times Cited: 31
Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study
Rohini Dhenge, Massimiliano Rinaldi, Tommaso Ganino, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 78, pp. 103005-103005
Closed Access | Times Cited: 31
Bioaccessibility and bioavailability changes of phenolic compounds in pumpkins (Cucurbita moschata): A review
Zihong Yang, Amrit BK, Wanrong Zhao, et al.
Food Bioscience (2022) Vol. 47, pp. 101753-101753
Closed Access | Times Cited: 31
Unveiling the Bioactive Potential of Fresh Fruit and Vegetable Waste in Human Health from a Consumer Perspective
Jorge A. M. Pereira, Cristina V. Berenguer, Carolina Andrade, et al.
Applied Sciences (2022) Vol. 12, Iss. 5, pp. 2747-2747
Open Access | Times Cited: 30
New Smoothie Products Based on Pumpkin, Banana, and Purple Carrot as a Source of Bioactive Compounds
Marcin Kidoń, Pascaline Aimee Uwineza
Molecules (2022) Vol. 27, Iss. 10, pp. 3049-3049
Open Access | Times Cited: 28
Comprehensive comparative insights on physico-chemical characteristics, bioactive components, and therapeutic potential of pumpkin fruit
Aleena Elezabeth Shajan, Kshirod Kumar Dash, Hamid, et al.
Future Foods (2024) Vol. 9, pp. 100312-100312
Open Access | Times Cited: 6
Physicochemical, nutritional and functional properties of Cucurbita moschata
Xiao Men, Sun‐Il Choi, Xionggao Han, et al.
Food Science and Biotechnology (2020) Vol. 30, Iss. 2, pp. 171-183
Open Access | Times Cited: 45
Antioxidants and Health-Beneficial Nutrients in Fruits of Eighteen Cucurbita Cultivars: Analysis of Diversity and Dietary Implications
Anna Kostecka‐Gugała, Zygmunt Kruczek, Iwona Ledwożyw‐Smoleń, et al.
Molecules (2020) Vol. 25, Iss. 8, pp. 1792-1792
Open Access | Times Cited: 42
Phytochemical profiles and nutritional composition of squash (Cucurbita moschata D.) from Tunisia
S. Enneb, S. Drine, Mohamed Bagues, et al.
South African Journal of Botany (2020) Vol. 130, pp. 165-171
Open Access | Times Cited: 41
Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends
Juana Fernández‐López, Carmen Botella‐Martínez, C. Navarro, et al.
Plants (2020) Vol. 9, Iss. 12, pp. 1769-1769
Open Access | Times Cited: 41
Pyrethroids toxicity in vertebrates and invertebrates and amelioration by bioactive compounds: A review
Anupam Kumar, Shailja Jasrotia, Joydeep Dutta, et al.
Pesticide Biochemistry and Physiology (2023) Vol. 196, pp. 105615-105615
Closed Access | Times Cited: 13
FTIR-ATR Spectroscopy Combined with Multivariate Regression Modeling as a Preliminary Approach for Carotenoids Determination in Cucurbita spp.
Natalia Quijano-Ortega, Carlos Alberto Fuenmayor, Carlos Mario Zuluaga‐Domínguez, et al.
Applied Sciences (2020) Vol. 10, Iss. 11, pp. 3722-3722
Open Access | Times Cited: 37
Phenolic Compounds in Mesoamerican Fruits—Characterization, Health Potential and Processing with Innovative Technologies
Andrea Gómez‐Maqueo, Zamantha Escobedo‐Avellaneda, Jorge Welti‐Chanes
International Journal of Molecular Sciences (2020) Vol. 21, Iss. 21, pp. 8357-8357
Open Access | Times Cited: 34
Page 1 - Next Page

Scroll to top