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:
A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds
Roberto Ambra, Sabrina Lucchetti, Gianni Pastore
Molecules (2022) Vol. 27, Iss. 3, pp. 661-661
Open Access | Times Cited: 21
Roberto Ambra, Sabrina Lucchetti, Gianni Pastore
Molecules (2022) Vol. 27, Iss. 3, pp. 661-661
Open Access | Times Cited: 21
Showing 21 citing articles:
Therapeutic Properties and Use of Extra Virgin Olive Oil in Clinical Nutrition: A Narrative Review and Literature Update
Andrés Jiménez‐Sánchez, Antonio Jesús Martínez-Ortega, Pablo Remón-Ruiz, et al.
Nutrients (2022) Vol. 14, Iss. 7, pp. 1440-1440
Open Access | Times Cited: 49
Andrés Jiménez‐Sánchez, Antonio Jesús Martínez-Ortega, Pablo Remón-Ruiz, et al.
Nutrients (2022) Vol. 14, Iss. 7, pp. 1440-1440
Open Access | Times Cited: 49
Phenolic Compounds in Food: Characterization and Health Benefits
Mirella Nardini
Molecules (2022) Vol. 27, Iss. 3, pp. 783-783
Open Access | Times Cited: 37
Mirella Nardini
Molecules (2022) Vol. 27, Iss. 3, pp. 783-783
Open Access | Times Cited: 37
Tailoring Oil Blends for Specific Purposes: A Study on Nutritional and Antioxidant Properties of Soybean Oil Mixed with Corn, Sunflower, and Flaxseed Oils
Kairui Chang, Pan Gao, Shu Wang, et al.
LWT (2024) Vol. 206, pp. 116628-116628
Open Access | Times Cited: 5
Kairui Chang, Pan Gao, Shu Wang, et al.
LWT (2024) Vol. 206, pp. 116628-116628
Open Access | Times Cited: 5
Therapeutic importance of chemical compounds in extra virgin olive oil and their relationship to biological indicators: A narrative review and literature update
Nesrain Farhan, Anis Rageh Al‐Maleki, Norazilawati Muhamad Sarih, et al.
Food Bioscience (2023) Vol. 52, pp. 102372-102372
Closed Access | Times Cited: 10
Nesrain Farhan, Anis Rageh Al‐Maleki, Norazilawati Muhamad Sarih, et al.
Food Bioscience (2023) Vol. 52, pp. 102372-102372
Closed Access | Times Cited: 10
Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process
Dominik Kmiecik, Monika Fedko, Justyna Małecka, et al.
Molecules (2023) Vol. 28, Iss. 10, pp. 4247-4247
Open Access | Times Cited: 9
Dominik Kmiecik, Monika Fedko, Justyna Małecka, et al.
Molecules (2023) Vol. 28, Iss. 10, pp. 4247-4247
Open Access | Times Cited: 9
Olive Oil Polyphenols Improve HDL Cholesterol and Promote Maintenance of Lipid Metabolism: A Systematic Review and Meta-Analysis of Randomized Controlled Trials
Roberta Zupo, Fabio Castellana, Pasquale Crupi, et al.
Metabolites (2023) Vol. 13, Iss. 12, pp. 1187-1187
Open Access | Times Cited: 9
Roberta Zupo, Fabio Castellana, Pasquale Crupi, et al.
Metabolites (2023) Vol. 13, Iss. 12, pp. 1187-1187
Open Access | Times Cited: 9
Recent advances in spectroscopic approaches for assessing the stability of bioactive compounds and quality indices of olive oil during deep-frying: Current knowledge, challenges, and implications
Taha Mehany, J.M. González-Sáiz, C. Pizarro
Food Chemistry (2024) Vol. 464, pp. 141624-141624
Open Access | Times Cited: 3
Taha Mehany, J.M. González-Sáiz, C. Pizarro
Food Chemistry (2024) Vol. 464, pp. 141624-141624
Open Access | Times Cited: 3
Bitter Perception and Effects of Foods Rich in Bitter Compounds on Human Health: A Comprehensive Review
Kaina Qiao, Mingxia Zhao, Yan Huang, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3747-3747
Open Access | Times Cited: 3
Kaina Qiao, Mingxia Zhao, Yan Huang, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3747-3747
Open Access | Times Cited: 3
Red-skinned onion phenolic compounds stability and bioaccessibility: A comparative study between deep-frying and air-frying
Alice Cattivelli, Adele Di Lorenzo, Angela Conte, et al.
Journal of Food Composition and Analysis (2022) Vol. 115, pp. 105024-105024
Open Access | Times Cited: 15
Alice Cattivelli, Adele Di Lorenzo, Angela Conte, et al.
Journal of Food Composition and Analysis (2022) Vol. 115, pp. 105024-105024
Open Access | Times Cited: 15
Recent Advances in Analytical Methods for the Detection of Olive Oil Oxidation Status during Storage along with Chemometrics, Authenticity and Fraud Studies
Maria Tarapoulouzi, Sofia Agriopoulou, Anastasios Koidis, et al.
Biomolecules (2022) Vol. 12, Iss. 9, pp. 1180-1180
Open Access | Times Cited: 14
Maria Tarapoulouzi, Sofia Agriopoulou, Anastasios Koidis, et al.
Biomolecules (2022) Vol. 12, Iss. 9, pp. 1180-1180
Open Access | Times Cited: 14
Nutritional and physicochemical analysis of edible oil blend with improved ratios of cardioprotective nutritional indices and physicochemical properties
Roshina Rabail, Rana Muhammad Aadil, Amna Sahar, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 5, pp. 3584-3594
Closed Access | Times Cited: 2
Roshina Rabail, Rana Muhammad Aadil, Amna Sahar, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 5, pp. 3584-3594
Closed Access | Times Cited: 2
Effect on blood lipids and body composition of a high‐fat (MUFA) and high‐fiber diet: A case–control study
Patricia Romero‐Marco, Celia Chicharro, Zoraida Verde, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 3863-3871
Open Access | Times Cited: 1
Patricia Romero‐Marco, Celia Chicharro, Zoraida Verde, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 3863-3871
Open Access | Times Cited: 1
Multi-block analysis of the oxidative stability of the palm olein and hydrogenated soybean oil during the industrial deep-frying process
Juliana Arantes Silva, Eron Lucas Dorocz, Jorge Leonardo Sanchez, et al.
Journal of Food Composition and Analysis (2023) Vol. 126, pp. 105897-105897
Closed Access | Times Cited: 3
Juliana Arantes Silva, Eron Lucas Dorocz, Jorge Leonardo Sanchez, et al.
Journal of Food Composition and Analysis (2023) Vol. 126, pp. 105897-105897
Closed Access | Times Cited: 3
Application of Dispersive Liquid–Liquid Aerosol Phase Extraction to the Analysis of Total and Individual Phenolic Compounds in Fried Extra Virgin Olive Oils
Raquel Sánchez, Ana Beltrán Sanahuja, Soledad Prats Moya, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 28, pp. 10742-10750
Open Access | Times Cited: 2
Raquel Sánchez, Ana Beltrán Sanahuja, Soledad Prats Moya, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 28, pp. 10742-10750
Open Access | Times Cited: 2
The Effect of Deep Frying French Fries and Two Types of Iberian Pork on the Characteristics of Extra Virgin Olive Oil and the Fried Products
Ana I. Carrapiso, Eva María Otero-Bazago, José Ángel Gil-Amado, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3394-3394
Open Access | Times Cited: 3
Ana I. Carrapiso, Eva María Otero-Bazago, José Ángel Gil-Amado, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3394-3394
Open Access | Times Cited: 3
Cooking guidelines for planetary health: A gap between nutrition and sustainability
Semíramis Martins Álvares Domene, Betzabeth Slater, Samantha Bittencourt Mescoloto, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100897-100897
Closed Access
Semíramis Martins Álvares Domene, Betzabeth Slater, Samantha Bittencourt Mescoloto, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100897-100897
Closed Access
Less privileged edible oil source Balanites aegyptiaca (L) Del. morphotypes and physicochemical properties
Issoufou Amadou, Amadou Tidjani Ilagouma, Xiang‐Rong Cheng, et al.
Measurement Food (2024) Vol. 14, pp. 100147-100147
Open Access
Issoufou Amadou, Amadou Tidjani Ilagouma, Xiang‐Rong Cheng, et al.
Measurement Food (2024) Vol. 14, pp. 100147-100147
Open Access
Kızartma ile Oluşan Isıl Proses Kirleticileri ve Sağlık Etkileri
Kezban Şahin, Saniye Bilici
Uludağ Üniversitesi Ziraat Fakültesi dergisi/Bursa uludağ üniversitesi ziraat fakültesi dergisi (2024) Vol. 38, Iss. 1, pp. 283-300
Open Access
Kezban Şahin, Saniye Bilici
Uludağ Üniversitesi Ziraat Fakültesi dergisi/Bursa uludağ üniversitesi ziraat fakültesi dergisi (2024) Vol. 38, Iss. 1, pp. 283-300
Open Access
Triangular Relation of Food Processing, Nutrition, and Osteoarthritis: A Solution for the Management and Prevention of Osteoarthritis?
Arashi Shahid, Ammar B. Altemimi, Iahtisham Ul-Haq, et al.
Food Bioscience (2024), pp. 105156-105156
Closed Access
Arashi Shahid, Ammar B. Altemimi, Iahtisham Ul-Haq, et al.
Food Bioscience (2024), pp. 105156-105156
Closed Access
Estimation of dietary acrylamide exposure of Ethiopian population through coffee consumption
Dhaba Mengesha, Negussie Retta, Henok Ashagrie, et al.
Journal of Food Protection (2024), pp. 100441-100441
Open Access
Dhaba Mengesha, Negussie Retta, Henok Ashagrie, et al.
Journal of Food Protection (2024), pp. 100441-100441
Open Access
USO DO AZEITE DE OLIVA (OLEA EUROPAEA L.) EM PREPARAÇÕES CULINÁRIAS QUENTES: ELABORAÇÃO DE MATERIAL INFORMATIVO PARA POPULARIZAÇÃO DO CONHECIMENTO CIENTÍFICO
Lília Zago, Paolla Chrystal Roriz Braga, Isabelle Santana
Arquivos de Ciências da Saúde da UNIPAR (2023) Vol. 27, Iss. 5, pp. 2729-2744
Open Access
Lília Zago, Paolla Chrystal Roriz Braga, Isabelle Santana
Arquivos de Ciências da Saúde da UNIPAR (2023) Vol. 27, Iss. 5, pp. 2729-2744
Open Access
