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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:

A comprehensive review on the controlled release of encapsulated food ingredients; fundamental concepts to design and applications
Sareh Boostani, Seid Mahdi Jafari
Trends in Food Science & Technology (2021) Vol. 109, pp. 303-321
Closed Access | Times Cited: 130

Showing 26-50 of 130 citing articles:

Precision release systems of food bioactive compounds based on metal-organic frameworks: synthesis, mechanisms and recent applications
Mingchun Lv, Da‐Wen Sun, Lunjie Huang, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 15, pp. 3991-4009
Closed Access | Times Cited: 49
Microencapsulation by spray chilling in the food industry: Opportunities, challenges, and innovations
Jayne de Abreu Figueiredo, Carlos Ramon de Paula Silva, Matheus Felipe Souza Oliveira, et al.
Trends in Food Science & Technology (2021) Vol. 120, pp. 274-287
Open Access | Times Cited: 48
Valorisation of Micro/Nanoencapsulated Bioactive Compounds from Plant Sources for Food Applications Towards Sustainability
Valter F. R. Martins, Manuela Pintado, Rui Morais, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 32-32
Open Access | Times Cited: 36
Colloidal carriers of almond gum/gelatin coacervates for rosemary essential oil: Characterization and in-vitro cytotoxicity
Fateme Amani, Atefe Rezaei, Mohammad Sadegh Damavandi, et al.
Food Chemistry (2022) Vol. 377, pp. 131998-131998
Closed Access | Times Cited: 32
Designing food for the elderly: the critical impact of food structure
Sonia Calligaris, Martina Moretton, Sofia Melchior, et al.
Food & Function (2022) Vol. 13, Iss. 12, pp. 6467-6483
Open Access | Times Cited: 32
Food gels: principles, interaction mechanisms and its microstructure
Shahida Anusha Siddiqui, Tayyaba Alvi, Abhishek Kanti Biswas, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 12530-12551
Closed Access | Times Cited: 32
Recent Advances in Sustainable Antimicrobial Food Packaging: Insights into Release Mechanisms, Design Strategies, and Applications in the Food Industry
Yuan Zhao, Bo Li, Wenping Zhang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 31, pp. 11806-11833
Closed Access | Times Cited: 21
Fabrication of colon-targeted ethyl cellulose/gelatin hybrid nanofibers: Regulation of quercetin release and its anticancer activity
Shu‐Fang Li, Teng‐Gen Hu, Hong Wu
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127175-127175
Closed Access | Times Cited: 21
Development of “Smart Foods” for health by nanoencapsulation: Novel technologies and challenges
Akhilesh Kumar Singh, Priti Pal, Brijesh Pandey, et al.
Food Chemistry X (2023) Vol. 20, pp. 100910-100910
Open Access | Times Cited: 18
Advances in Designing Essential Oil Nanoformulations: An Integrative Approach to Mathematical Modeling with Potential Application in Food Preservation
Monisha Soni, Arati Yadav, Akash Maurya, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 4017-4017
Open Access | Times Cited: 18
Advancements in precision nutrition: Steady‐state targeted delivery of food functional factors for nutrition intervention of chronic diseases
Xiaoting Yu, A.M. Abd El‐Aty, Wentao Su, et al.
Food Safety and Health (2023) Vol. 1, Iss. 1, pp. 22-40
Open Access | Times Cited: 17
Challenges in current pest management Practices: Navigating problems and a way forward by integrating controlled release system approach
Amrita Singh, Nikita Shraogi, Rahul Verma, et al.
Chemical Engineering Journal (2024) Vol. 498, pp. 154989-154989
Closed Access | Times Cited: 7
Mechanistic study on phytase stabilization using alginate encapsulation
Yilun Weng, Baode Sun, Wanli Jin, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109837-109837
Open Access | Times Cited: 6
Ascorbyl palmitate: A comprehensive review on its characteristics, synthesis, encapsulation and applications
Muhammad Imran, Blessing Titilayo, Muhammad Adil, et al.
Process Biochemistry (2024) Vol. 142, pp. 68-80
Closed Access | Times Cited: 6
Polymers as Encapsulating Agents and Delivery Vehicles of Enzymes
Adejanildo da S. Pereira, Camila P. L. Souza, L. F. de Moraes, et al.
Polymers (2021) Vol. 13, Iss. 23, pp. 4061-4061
Open Access | Times Cited: 33
Recent advancements in encapsulation of chitosan-based enzymes and their applications in food industry
Hongcai Zhang, Miaomiao Feng, Yapeng Fang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 32, pp. 11044-11062
Closed Access | Times Cited: 28
pH-responsive phthalate cashew gum nanoparticles for improving drugs delivery and anti-Trypanosoma cruzi efficacy
Antônia Carla de Jesus Oliveira, Emilliany Bárbara Silva, Thaísa Cardoso de Oliveira, et al.
International Journal of Biological Macromolecules (2023) Vol. 230, pp. 123272-123272
Open Access | Times Cited: 16
Efficient strategies for controlled release of nanoencapsulated phytohormones to improve plant stress tolerance
Jimmy Sampedro‐Guerrero, Vicente Vives‐Peris, ‪Aurelio Gómez‐Cadenas, et al.
Plant Methods (2023) Vol. 19, Iss. 1
Open Access | Times Cited: 16
Targeted delivery of food functional ingredients in precise nutrition: design strategy and application of nutritional intervention
Xu Wang, Guohua Shi, Sufang Fan, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 22, pp. 7854-7877
Closed Access | Times Cited: 15
Evaluation of the Antioxidant and Antimicrobial Potential of SiO2 Modified with Cinnamon Essential Oil (Cinnamomum Verum) for Its Use as a Nanofiller in Active Packaging PLA Films
Verónica Martínez-Aguilar, M. G. Peña-Juárez, Perla C. Carrillo-Sanchez, et al.
Antioxidants (2023) Vol. 12, Iss. 5, pp. 1090-1090
Open Access | Times Cited: 15
Application of encapsulated flavors in food products; opportunities and challenges
Somayeh Ghandehari-Alavijeh, Aslı Can Karaça, Safoura Akbari‐Alavijeh, et al.
Food Chemistry (2023) Vol. 436, pp. 137743-137743
Closed Access | Times Cited: 15
Avocado seed by-product uses in emulsion-type ingredients with nutraceutical value: Stability, cytotoxicity, nutraceutical properties, and assessment of in vitro oral-gastric digestion
Vanessa Sánchez-Quezada, Marcela Gaytán‐Martínez, Isidra Recio, et al.
Food Chemistry (2023) Vol. 421, pp. 136118-136118
Open Access | Times Cited: 14
Microencapsulation of Grape Pomace Extracts with Alginate-Based Coatings by Freeze-Drying: Release Kinetics and In Vitro Bioaccessibility Assessment of Phenolic Compounds
Josipa Martinović, Rita Ambrus, M. Planinić, et al.
(2024)
Open Access | Times Cited: 5
Application of Encapsulation Technology in Edible Films: Carrier of Bioactive Compounds
Vandana Chaudhary, Neha Thakur, Priyanka Kajla, et al.
Frontiers in Sustainable Food Systems (2021) Vol. 5
Open Access | Times Cited: 31
Food-grade systems for delivery of DHA and EPA: Opportunities, fabrication, characterization and future perspectives
Qi Zhou, Zihao Wei
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 15, pp. 2348-2365
Closed Access | Times Cited: 28

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