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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:

Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health
Alyssa Francavilla, Iris J. Joye
Nutrients (2020) Vol. 12, Iss. 10, pp. 2922-2922
Open Access | Times Cited: 118

Showing 1-25 of 118 citing articles:

Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study
José S. Câmara, Bianca R. Albuquerque, Joselin Aguiar, et al.
Foods (2020) Vol. 10, Iss. 1, pp. 37-37
Open Access | Times Cited: 154
A comprehensive review on nutraceutical potential of underutilized cereals and cereal-based products
Mahek Rawat, Aditi Varshney, Muskan Rai, et al.
Journal of Agriculture and Food Research (2023) Vol. 12, pp. 100619-100619
Open Access | Times Cited: 46
Unveiling the effect of processing on bioactive compounds in millets: Implications for health benefits and risks.
C. K. Sunil, N.A. Nanje Gowda, Nidhi Nayak, et al.
Process Biochemistry (2024) Vol. 138, pp. 79-96
Closed Access | Times Cited: 15
Behind the Scenes of Anthocyanins—From the Health Benefits to Potential Applications in Food, Pharmaceutical and Cosmetic Fields
José S. Câmara, Monica Locatelli, Jorge A. M. Pereira, et al.
Nutrients (2022) Vol. 14, Iss. 23, pp. 5133-5133
Open Access | Times Cited: 53
Anthocyanins in Chronic Diseases: The Power of Purple
Sunil K. Panchal, Oliver D. John, Michael L. Mathai, et al.
Nutrients (2022) Vol. 14, Iss. 10, pp. 2161-2161
Open Access | Times Cited: 48
Anthocyanins-natural pigment of colored rice bran: Composition and biological activities
Ting Chen, Liuming Xie, Gang Wang, et al.
Food Research International (2023) Vol. 175, pp. 113722-113722
Closed Access | Times Cited: 29
Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity
Anayansi Escalante‐Aburto, Mayra Yesenia Mendoza-Córdova, Gail B. Mahady, et al.
Trends in Food Science & Technology (2023) Vol. 140, pp. 104140-104140
Open Access | Times Cited: 23
A comparative study of colored wheat lines across laboratories for validation of their phytochemicals and antioxidant activity
Anjali Sharma, Mona Yadav, Apoorv Tiwari, et al.
Journal of Cereal Science (2023) Vol. 112, pp. 103719-103719
Closed Access | Times Cited: 22
Recent important insight into nutraceuticals potential of pigmented rice cultivars: A promising ingredient for future food
Le Thi Kim Loan, Bui The Vinh, Ngô Văn Tài
Journal of Applied Biology & Biotechnology (2024)
Open Access | Times Cited: 8
Bioactive Compounds from Pigmented Corn (Zea mays L.) and Their Effect on Health
Yaír Adonaí Sánchez-Nuño, Martín Zermeño-Ruiz, Olga Deli Vázquez-Paulino, et al.
Biomolecules (2024) Vol. 14, Iss. 3, pp. 338-338
Open Access | Times Cited: 7
Evaluation of Anthocyanin Content, Antioxidant Potential and Antimicrobial Activity of Black, Purple and Blue Colored Wheat Flour and Wheat-Grass Juice against Common Human Pathogens
Natasha Sharma, Vandita Tiwari, Shreya Vats, et al.
Molecules (2020) Vol. 25, Iss. 24, pp. 5785-5785
Open Access | Times Cited: 61
Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals
Deepak M. Kasote, Rhowell N. Tiozon, Kristel June D. Sartagoda, et al.
Frontiers in Plant Science (2021) Vol. 12
Open Access | Times Cited: 42
Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau
Bin Dang, Wengang Zhang, Jie Zhang, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2025-2025
Open Access | Times Cited: 31
Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits
Tamer H. Gamel, Syed Muhammad Ghufran Saeed, Rashida Ali, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1358-1358
Open Access | Times Cited: 19
An updated overview of cyanidins for chemoprevention and cancer therapy
Anna Maria Posadino, Roberta Giordo, Iman Ramli, et al.
Biomedicine & Pharmacotherapy (2023) Vol. 163, pp. 114783-114783
Open Access | Times Cited: 19
Unveiling the impact of high-pressure processing on anthocyanin-protein/polysaccharide interactions: A comprehensive review
Wenjuan Guo, Sheida Mehrparvar, Weizhao Hou, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132042-132042
Closed Access | Times Cited: 6
A Review on Nature Treasured Biochrome: Anthocyanins, with Five Major Maharashtrian Sources
Shweta Kashid, Jai Karne, R.B. Athawale, et al.
Journal of Natural Remedies (2025), pp. 233-256
Closed Access
Anthocyanins: Potential Therapeutic Approaches towards Obesity and Diabetes Mellitus Type 2
D. Franco-San Sebastián, S. Alaniz-Monreal, Griselda Rabadán-Chávez, et al.
Molecules (2023) Vol. 28, Iss. 3, pp. 1237-1237
Open Access | Times Cited: 13
Regulation of Flavonoid Biosynthesis by the MYB-bHLH-WDR (MBW) Complex in Plants and Its Specific Features in Cereals
A. N. Bulanov, Е. А. Андреева, Н. В. Цветкова, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 2, pp. 734-734
Open Access
Evaluation of Functional Quality of Maize with Different Grain Colors and Differences in Enzymatic Properties of Anthocyanin Metabolism
Jing Li, Zhanqiang Chen, Bing Su, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 544-544
Open Access
Progress of in situ conservation and use of crop wild relatives for food security in a changing climate: a case of the underutilised Vigna Savi
Leonard Manda, Rodrigue Idohou, Eric Etchikinto Agoyi, et al.
Frontiers in Sustainability (2025) Vol. 6
Open Access
The Recent trend in Bio-fortified wheat production-A review
Sheelendra M. Bhatt
(2025) Vol. 1, Iss. 1, pp. 22-27
Closed Access
Different fractions from wheat flour provide distinctive phenolic profiles and different bioaccessibility of polyphenols following in vitro digestion
Leilei Zhang, Pascual García-Pérez, Erika Martinelli, et al.
Food Chemistry (2022) Vol. 404, pp. 134540-134540
Closed Access | Times Cited: 20
Variations in polyphenol content and anthocyanin composition in bilberry populations (Vaccinium myrtillus L.) due to environmental factors
Irfan Mujanović, J. Balijagić, Marija Bajagić, et al.
Journal of Food Composition and Analysis (2024) Vol. 136, pp. 106732-106732
Closed Access | Times Cited: 3
Comparative Transcriptome Analysis Identifies Key Regulatory Genes Involved in Anthocyanin Metabolism During Flower Development in Lycoris radiata
Ning Wang, Xiaochun Shu, Fengjiao Zhang, et al.
Frontiers in Plant Science (2021) Vol. 12
Open Access | Times Cited: 23
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