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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:

Polyphenol and Anthocyanin Composition and Activity of Highland Barley with Different Colors
Huimin Jin, Bin Dang, Wengang Zhang, et al.
Molecules (2022) Vol. 27, Iss. 11, pp. 3411-3411
Open Access | Times Cited: 36

Showing 1-25 of 36 citing articles:

Biological and pharmacological aspects of tannins and potential biotechnological applications
Luciana Fentanes Moura de Melo, Verônica Giuliani de Queiroz Aquino-Martins, Ariana Pereira da Silva, et al.
Food Chemistry (2023) Vol. 414, pp. 135645-135645
Closed Access | Times Cited: 70
The polyphenols profile of co-fermented quinoa and black barley with Lactobacillus kisonensis and its in vitro bioactivities
Hui-Bin Jiang, Pan Nie, Zi-Han Lin, et al.
Food Bioscience (2024) Vol. 58, pp. 103712-103712
Closed Access | Times Cited: 10
Effect of solid-state fermentation with Bacillus subtilis on polyphenol enrichment and antioxidant activity in black highland barley
Jie Zhang, Bin Dang, Wengang Zhang, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access | Times Cited: 1
Quantitative analysis of the phenolic compounds and antioxidant activities of six quinoa seed grains with different colors
Chao Yang, Xijin Zhu, Wenyu Liu, et al.
LWT (2024) Vol. 203, pp. 116384-116384
Open Access | Times Cited: 6
Polyphenol Profile and In Vitro Antioxidant and Enzyme Inhibitory Activities of Different Solvent Extracts of Highland Barley Bran
Wengang Zhang, Yongli Lan, Bin Dang, et al.
Molecules (2023) Vol. 28, Iss. 4, pp. 1665-1665
Open Access | Times Cited: 13
Enhancement of Polyphenols and Antioxidant Activity in Germinated Black Highland Barley by Ultrasonication
Jie Zhang, Junling Guo, Bin Dang, et al.
Molecules (2023) Vol. 28, Iss. 9, pp. 3679-3679
Open Access | Times Cited: 12
Ultrafine grinding improves the nutritional, physicochemical, and antioxidant activities of two varieties of whole‐grain highland barley
Lu Liu, Jingwen Xu, Ge Zhang, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 1960-1975
Closed Access | Times Cited: 4
Genetic dissection of a major locus SC9.1 conferring seed color in broomcorn millet (Panicum miliaceum)
Tianpeng Liu, Kongjun Dong, Jihong He, et al.
Theoretical and Applied Genetics (2025) Vol. 138, Iss. 1
Closed Access
Barley fermentation on nutritional constituents: structural changes and structure–function correlations
Yufeng He, Tao Liu, Danaè S. Larsen, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-15
Closed Access
Rosella flower extract supplementation after physical exercise proven to increase superoxide dismutase levels as one of the enzymatic antioxidants to reduce oxidative stress
Novadri Ayubi, Afif Rusdiawan, Setiyo Hartoto, et al.
(2025) Vol. 25, Iss. 1, pp. 185-191
Closed Access
Genetic mechanisms, biological function, and biotechnological advance in sorghum tannins research
Fu Wang, Qian Zhao, Shuyao Li, et al.
Biotechnology Advances (2025), pp. 108573-108573
Closed Access
Investigation of the composition and antioxidant properties of phenolic compounds from barley seedlings germinated under salt stress
Mian Wang, Ye Yuan, Weijie Lan, et al.
Journal of Future Foods (2025) Vol. 6, Iss. 1, pp. 90-99
Closed Access
Genetic analysis and molecular mapping of the purple leaf sheath in barley (Hordeum vulgare)
Demeke B. Mewa, Ann M. Caspersen, Jason D. Fiedler, et al.
The Plant Genome (2025) Vol. 18, Iss. 2
Open Access
Pigmented cereals and legume grains as healthier alternatives for brewing beers
Giuseppe Romano, Maria Tufariello, Nadia Calabriso, et al.
Food Bioscience (2023) Vol. 52, pp. 102463-102463
Open Access | Times Cited: 10
Profile of phenolic compounds and antioxidant activity of organically and conventionally grown black-grain barley genotypes treated with biostimulant
Rafał Nowak, Małgorzata Szczepanek, Joanna Kobus‐Cisowska, et al.
PLoS ONE (2023) Vol. 18, Iss. 7, pp. e0288428-e0288428
Open Access | Times Cited: 10
Impact of the Farming System and Amino-Acid Biostimulants on the Content of Carotenoids, Fatty Acids, and Polyphenols in Alternative and Common Barley Genotypes
Rafał Nowak, Małgorzata Szczepanek, Karolina Błaszczyk, et al.
Agronomy (2023) Vol. 13, Iss. 7, pp. 1852-1852
Open Access | Times Cited: 9
An investigation into the effects of various processing methods on the characteristic compounds of highland barley using a widely targeted metabolomics approach
Xijuan Yang, Wengang Zhang, Yongli Lan, et al.
Food Research International (2024) Vol. 180, pp. 114061-114061
Closed Access | Times Cited: 3
Potential Antitumor Effect of Functional Yogurts Formulated with Prebiotics from Cereals and a Consortium of Probiotic Bacteria
Alexandru Cîrîc, Nicoleta Radu, Marilena Gabriela Zaharie, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1250-1250
Open Access | Times Cited: 7
Potential of Polyphenolic Compounds in Rosella Flowers on Reducing Oxidative Stress and Inflammation After Exercise: A Systematic Review
Novadri Ayubi, Dyah Fitria Padmasari, Atika Syafawi, et al.
Physical Education Theory and Methodology (2024) Vol. 24, Iss. 1, pp. 169-179
Open Access | Times Cited: 2
Metabolomics Characterization of Phenolic Compounds in Colored Quinoa and Their Relationship with In Vitro Antioxidant and Hypoglycemic Activities
Ling Zhang, Bin Dang, Yongli Lan, et al.
Molecules (2024) Vol. 29, Iss. 7, pp. 1509-1509
Open Access | Times Cited: 2
Actional Mechanism of Functional Ingredients in Beer and Barley for Human Health
Yawen Zeng, Hafiz Ghulam Muhu‐Din Ahmed, Xia Li, et al.
(2024)
Open Access | Times Cited: 2
Recent Advances in the Health Benefits of Phenolic Acids in Whole Grains and the Impact of Processing Techniques on Phenolic Acids: A Comprehensive Review
Chuang Zhu, Zi-Han Lin, Huibin Jiang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 44, pp. 24131-24157
Closed Access | Times Cited: 2
Isolation and expression analysis of the HvnAnt2 gene in qingke barley (Hordeum vulgare L. var. nudum Hook. f.) varieties with different grain colours
Hongyan Li, Youhua Yao, Likun An, et al.
Czech Journal of Genetics and Plant Breeding (2024) Vol. 60, Iss. 3, pp. 107-118
Open Access | Times Cited: 2
Physiological Mechanisms by Which the Functional Ingredients in Beer Impact Human Health
Yawen Zeng, Hafiz Ghulam Muhu‐Din Ahmed, Xia Li, et al.
Molecules (2024) Vol. 29, Iss. 13, pp. 3110-3110
Open Access | Times Cited: 2
Physicochemical and Antioxidative Properties of Pigmented Barley Cultivars Processed by Germination and Roasting
Soo-Ji Kang, Na-Gyeong Koo, Min-Ju Park, et al.
Journal of the Korean Society of Food Science and Nutrition (2023) Vol. 52, Iss. 2, pp. 186-192
Open Access | Times Cited: 6
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