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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:

Effect of different cooking methods on the content of vitamins and true retention in selected vegetables
Seongeung Lee, Youngmin Choi, Heon Sang Jeong, et al.
Food Science and Biotechnology (2017)
Open Access | Times Cited: 190

Showing 51-75 of 190 citing articles:

Plant synthetic biology as a tool to help eliminate hidden hunger
Ryan A Edwards, Xiao Y Ng, Matthew R Tucker, et al.
Current Opinion in Biotechnology (2024) Vol. 88, pp. 103168-103168
Open Access | Times Cited: 3
Anti-Inflammatory Diet and Dementia in Older Adults With Cardiometabolic Diseases
Abigail Dove, Michelle M. Dunk, Jiao Wang, et al.
JAMA Network Open (2024) Vol. 7, Iss. 8, pp. e2427125-e2427125
Open Access | Times Cited: 3
Impact of thermal processing on polyphenols, carotenoids, glucosinolates, and ascorbic acid in fruit and vegetables and their cardiovascular benefits
Federica Narra, Eugenia Piragine, Giada Benedetti, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Open Access | Times Cited: 3
Liposomal delivery enhances absorption of vitamin C into plasma and leukocytes: a double-blind, placebo-controlled, randomized trial
Martin Purpura, Ralf Jäger, Ashok Godavarthi, et al.
European Journal of Nutrition (2024)
Open Access | Times Cited: 3
The effect of heating on the vitamin C content of selected vegetables
Aneta Popova
World Journal of Advanced Research and Reviews (2019) Vol. 3, Iss. 3, pp. 027-032
Open Access | Times Cited: 29
Reverse pharmacology of phytoconstituents of food and plant in the management of diabetes: Current status and perspectives
Kalvatala Sudhakar, Vijay Mishra, Varshik Hemani, et al.
Trends in Food Science & Technology (2020) Vol. 110, pp. 594-610
Closed Access | Times Cited: 27
Prospective Evaluation of Mango Fruit Intake on Facial Wrinkles and Erythema in Postmenopausal Women: A Randomized Clinical Pilot Study
Vivien W. Fam, Roberta R. Holt, Carl L. Keen, et al.
Nutrients (2020) Vol. 12, Iss. 11, pp. 3381-3381
Open Access | Times Cited: 26
Vitamin C Deficiency in Inflammatory Bowel Disease: The Forgotten Micronutrient
Katie A. Dunleavy, Ryan C. Ungaro, Laura Manning, et al.
Crohn s & Colitis 360 (2021) Vol. 3, Iss. 1
Open Access | Times Cited: 23
Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis)
Ancuta Nartea, Benedetta Fanesi, Pasquale M. Falcone, et al.
Antioxidants (2021) Vol. 10, Iss. 2, pp. 196-196
Open Access | Times Cited: 21
Food Protein-Induced Allergic Proctocolitis: The Effect of Maternal Diet During Pregnancy and Breastfeeding in a Mediterranean Population
Εmilia Vassilopoulou, Gavriela Feketea, George Ν. Konstantinou, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 15
Multiple vitamin co-exposure and mortality risk: A prospective study
Yuan Cui, Hao‐Long Zhou, Muhong Wei, et al.
Clinical Nutrition (2021) Vol. 41, Iss. 2, pp. 337-347
Closed Access | Times Cited: 19
Effects of incorporation of hempseed meal on the quality attributes of chicken sausage
Guoxiao Sun, Yun Xiong, Xiaoyu Feng, et al.
Future Foods (2022) Vol. 6, pp. 100169-100169
Closed Access | Times Cited: 13
Residual polyphenol oxidase and peroxidase activities in high pressure processed bok choy (Brassica rapa subsp. chinensis) juice did not accelerate nutrient degradation during storage
Andrea Koo, Ding Xiang Chew, Vinayak Ghate, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 84, pp. 103284-103284
Open Access | Times Cited: 7
Characterization of nutritionally important lipophilic constituents from brown kelp Ecklonia radiata (C. Ag.) J. Agardh
Ramesh Kumar Saini, Mohamad Fawzi Mahomoodally, Nabeelah Bibi Sadeer, et al.
Food Chemistry (2020) Vol. 340, pp. 127897-127897
Closed Access | Times Cited: 19
Food tree species selection for nutrition‐sensitive forest landscape restoration in Burkina Faso
Barbara Vinceti, Tobias Fremout, Céline Termote, et al.
Plants People Planet (2022) Vol. 4, Iss. 6, pp. 667-684
Open Access | Times Cited: 12
Effect of different drying techniques on the nutrient and physiochemical properties of Musa paradisiaca (ripe Nendran banana) powder
Safreena Kabeer, Nagamaniammai Govindarajan, P. Radhakrishnan, et al.
Journal of Food Science and Technology (2022) Vol. 60, Iss. 3, pp. 1107-1116
Closed Access | Times Cited: 11
Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses
Sarah Coe, A. Spiro
Nutrition Bulletin (2022) Vol. 47, Iss. 4, pp. 538-562
Closed Access | Times Cited: 11
Effect of different cooking method on vitamin E and K content and true retention of legumes and vegetables commonly consumed in Korea
Hyo Jin Kim, Jaehong Shin, Yu‐Ri Kang, et al.
Food Science and Biotechnology (2022) Vol. 32, Iss. 5, pp. 647-658
Open Access | Times Cited: 11
A Proposal for a Multidisciplinary Integrated Oral Health Network for Patients Undergoing Major Orthopaedic Surgery (IOHN-OS)
Matteo Briguglio, Thomas W. Wainwright, Marialetizia Latella, et al.
Geriatrics (2024) Vol. 9, Iss. 2, pp. 39-39
Open Access | Times Cited: 2
Carotenoids, tocopherols, minerals and phytate in fresh and carotenoids and tocopherol contents in sun-dried dark green leafy vegetable varieties from the Lindi region, Tanzania
Adili Tiisekwa, Bernard Chove, Richard Mongi, et al.
Technology in Horticulture (2024) Vol. 4, Iss. 1
Closed Access | Times Cited: 2
Farm to Fork Stability of Phytochemicals and Micronutrients in Brassica oleracea and Allium Vegetables
Flore Vancoillie, S.H.E. Verkempinck, Marc Hendrickx, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 30, pp. 16545-16568
Closed Access | Times Cited: 2
Nutritional impact of processing techniques on vitamins and minerals in Bambusa nutans shoots
Aribam Indira, Babita Joshi, Bano Shahar, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 12, pp. 9819-9830
Closed Access | Times Cited: 2
Cold plasma technology: does it have a place in food processing?
Holly Batt, Jed W. Fahey
Critical Reviews in Food Science and Nutrition (2024), pp. 1-11
Closed Access | Times Cited: 2
Is Boiling Bitter Greens a Legacy of Ancient Crete? Contemporary Foraging in the Minoan Refugium of the Lasithi Plateau
Mousaab Alrhmoun, Naji Sulaiman, Shiekh Marifatul Haq, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3588-3588
Open Access | Times Cited: 2
Diet and Dermatology: The Role of a Whole-food, Plant-based Diet in Preventing and Reversing Skin Aging-A Review.
Jason Solway, M McBride, Furqan Haq, et al.
PubMed (2020) Vol. 13, Iss. 5, pp. 38-43
Closed Access | Times Cited: 18

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