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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:

Food Fortification: The Advantages, Disadvantages and Lessons from Sight and Life Programs
Rebecca Olson, Breda Gavin-Smith, Chiara Ferraboschi, et al.
Nutrients (2021) Vol. 13, Iss. 4, pp. 1118-1118
Open Access | Times Cited: 180

Showing 1-25 of 180 citing articles:

The fourth industrial revolution in the food industry—part II: Emerging food trends
Abdo Hassoun, Alaa El‐Din A. Bekhit, Anet ­Režek ­Jambrak, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 2, pp. 407-437
Closed Access | Times Cited: 100
The impact of climate change on food systems, diet quality, nutrition, and health outcomes: A narrative review
Victor Owino, Chiza Kumwenda, Béatrice Ekesa, et al.
Frontiers in Climate (2022) Vol. 4
Open Access | Times Cited: 87
Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives
Abdo Hassoun, Janna Cropotova, Monica Trif, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 75
Preventing and Controlling Zinc Deficiency Across the Life Course: A Call to Action
Nicola M. Lowe, Andrew G Hall, Martin R. Broadley, et al.
Advances in Nutrition (2024) Vol. 15, Iss. 3, pp. 100181-100181
Open Access | Times Cited: 31
Recent applications of microencapsulation techniques for delivery of functional ingredient in food products: A comprehensive review
Dwip Das Emon, Md. S. Islam, Md. Anisur Rahman Mazumder, et al.
Food Chemistry Advances (2025) Vol. 6, pp. 100923-100923
Open Access | Times Cited: 2
Improving nutrition through biofortification–A systematic review
Kelvin F. Ofori, Sophia Antoniello, Marcia English, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 67
Dietary Approaches to Iron Deficiency Prevention in Childhood—A Critical Public Health Issue
J.-P. Chouraqui
Nutrients (2022) Vol. 14, Iss. 8, pp. 1604-1604
Open Access | Times Cited: 57
Edible Insect Consumption for Human and Planetary Health: A Systematic Review
Marta Ros-Baró, Patricia Casas‐Agustench, Diana A. Díaz-Rizzolo, et al.
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 18, pp. 11653-11653
Open Access | Times Cited: 42
Current Acquaintance on Agronomic Biofortification to Modulate the Yield and Functional Value of Vegetable Crops: A Review
Beppe Benedetto Consentino, Michele Ciriello, Leo Sabatino, et al.
Horticulturae (2023) Vol. 9, Iss. 2, pp. 219-219
Open Access | Times Cited: 30
Global nutritional challenges of reformulated food: A review
Helen Onyeaka, Ogueri Nwaiwu, KeChrist Obileke, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 6, pp. 2483-2499
Open Access | Times Cited: 27
A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing
Alice Njolke Mafe, Great Iruoghene Edo, Raghda Makia, et al.
Food Chemistry Advances (2024) Vol. 5, pp. 100852-100852
Open Access | Times Cited: 12
Biofortification as a solution for addressing nutrient deficiencies and malnutrition
Bindu Naik, Vijay Kumar, Sheikh Rizwanuddin, et al.
Heliyon (2024) Vol. 10, Iss. 9, pp. e30595-e30595
Open Access | Times Cited: 11
The optimization of a gluten-free and soy-free plant-based meat analogue recipe enriched with anthocyanins microcapsules
Arkadiusz Szpicer, Anna Onopiuk, Mateusz Barczak, et al.
LWT (2022) Vol. 168, pp. 113849-113849
Open Access | Times Cited: 30
Delivery systems designed to enhance stability and suitability of lipophilic bioactive compounds in food processing: A review
Min Hyeock Lee, Hyeong Do Kim, Yun Jae Jang
Food Chemistry (2023) Vol. 437, pp. 137910-137910
Closed Access | Times Cited: 16
Microbiological properties, anti-nutritional and nutritional composition of spontaneously and starter culture fermented malted acha flour
Hope Oghenebrume Hwabejire, Patrick Othuke Akpoghelie, Great Iruoghene Edo, et al.
DELETED (2023) Vol. 90, Iss. 1, pp. 55-74
Closed Access | Times Cited: 16
An Unravelled Potential of Foliar Application of Micro and Beneficial Nutrients in Cereals for Ensuring Food and Nutritional Security
Sumit Ray, Sagar Maitra, Masina Sairam, et al.
International Journal of experimental research and review (2024) Vol. 41, Iss. Spl Vol, pp. 19-42
Open Access | Times Cited: 6
Hyphaene thebaica (Areceaeae) as a Promising Functional Food: Extraction, Analytical Techniques, Bioactivity, Food, and Industrial Applications
Fatema R. Saber, Shaza H. Aly, Moustafa Ali Khallaf, et al.
Food Analytical Methods (2022) Vol. 16, Iss. 9-10, pp. 1447-1467
Open Access | Times Cited: 27
Iron Biofortification of Greenhouse Soilless Lettuce: An Effective Agronomic Tool to Improve the Dietary Mineral Intake
Camila Vanessa Buturi, Leo Sabatino, Rosario Paolo Mauro, et al.
Agronomy (2022) Vol. 12, Iss. 8, pp. 1793-1793
Open Access | Times Cited: 24
Vitamin D from Vegetable VV Sources: Hope for the Future
Mohammad Umar Khan, Gaurav Gautam, Bisma Jan, et al.
Phytomedicine Plus (2022) Vol. 2, Iss. 2, pp. 100248-100248
Open Access | Times Cited: 22
Exploring the Complementarity of Fortification and Dietary Diversification to Combat Micronutrient Deficiencies: A Scoping Review
Aurélie Bechoff, Julia de Bruyn, Arlène Alpha, et al.
Current Developments in Nutrition (2023) Vol. 7, Iss. 2, pp. 100033-100033
Open Access | Times Cited: 14
Biofortification of mungbean (Vigna radiata L. (Wilczek)) with boron, zinc and iron alters its grain yield and nutrition
S. S. Dhaliwal, Vivek Sharma, Arvind Kumar Shukla, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 13
Bioaccessibility mechanisms, fortification strategies, processing impact on bioavailability, and therapeutic potentials of minerals in cereals
Muhammad Faisal Manzoor, Anwar Ali, Huma Bader Ul Ain, et al.
Future Foods (2024) Vol. 10, pp. 100425-100425
Open Access | Times Cited: 5
Optimal omegas – barriers and novel methods to narrow omega-3 gaps. A narrative review
Emma Derbyshire, Catherine Birch, Graham Bonwick, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 4
Proximate Composition, Health Benefits, and Food Applications in Bakery Products of Purple-Fleshed Sweet Potato (Ipomoea batatas L.) and Its By-Products: A Comprehensive Review
María de los Ángeles Rosell, Jhazmin Quizhpe, Pablo Ayuso, et al.
Antioxidants (2024) Vol. 13, Iss. 8, pp. 954-954
Open Access | Times Cited: 4
Evaluation of Macronutrient and Selected Micronutrient Contents of Peanut Butter Fortified with Moringa Leaf Powder
Olanike O. Balogun, Igbagboyemi Adesola Deniran, Kayode P. Owolabi, et al.
European Journal of Nutrition & Food Safety (2025) Vol. 17, Iss. 1, pp. 136-144
Open Access
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