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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 1-25 of 190 citing articles:

Nutritional quality and health benefits of microgreens, a crop of modern agriculture
Yanqi Zhang, Zhenlei Xiao, Emily Ager, et al.
Journal of Future Foods (2021) Vol. 1, Iss. 1, pp. 58-66
Open Access | Times Cited: 138
A review of structural transformations and properties changes in starch during thermal processing of foods
Yi Wang, Long Chen, Tianyi Yang, et al.
Food Hydrocolloids (2020) Vol. 113, pp. 106543-106543
Closed Access | Times Cited: 124
Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products
Monika Mieszczakowska‐Frąc, Karolina Celejewska, W. Płocharski
Antioxidants (2021) Vol. 10, Iss. 1, pp. 54-54
Open Access | Times Cited: 97
Vitamins in Cereals: A Critical Review of Content, Health Effects, Processing Losses, Bioaccessibility, Fortification, and Biofortification Strategies for Their Improvement
Monika Garg, Anjali Sharma, Shreya Vats, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 92
Integration of environment and nutrition in life cycle assessment of food Items: opportunities and challenges
Her Majesty, Sarah J. McLaren, Jolieke C. van der Pols, et al.
FAO eBooks (2021)
Open Access | Times Cited: 72
Microwave technology: a novel approach to the transformation of natural metabolites
Qi Hu, Yanan He, Fang Wang, et al.
Chinese Medicine (2021) Vol. 16, Iss. 1
Open Access | Times Cited: 71
Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects
Farah Zaaboul, Yuanfa Liu
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 964-998
Closed Access | Times Cited: 61
Carotenoids, tocopherols and phylloquinone content of 26 green leafy vegetables commonly consumed in Southeast Asia
Hui Lee, Xinyan Bi, Christiani Jeyakumar Henry
Food Chemistry (2022) Vol. 385, pp. 132729-132729
Closed Access | Times Cited: 42
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: 15
Food contaminants: Impact of food processing, challenges and mitigation strategies for food security
Arumugam Vignesh, Thomas Cheeran Amal, Krishnan Vasanth
Food Research International (2024) Vol. 191, pp. 114739-114739
Closed Access | Times Cited: 9
Commercial Cultivation of Edible Halophytes: The Issue of Oxalates and Potential Mitigation Options
Bronwyn J. Barkla, Tania Farzana, Terry J. Rose
Agronomy (2024) Vol. 14, Iss. 2, pp. 242-242
Open Access | Times Cited: 8
The Effects of Biostimulants, Biofertilizers and Water-Stress on Nutritional Value and Chemical Composition of Two Spinach Genotypes (Spinacia oleracea L.)
Carla Pereira, María Inês Días, Spyridon Α. Petropoulos, et al.
Molecules (2019) Vol. 24, Iss. 24, pp. 4494-4494
Open Access | Times Cited: 55
Underutilization Versus Nutritional-Nutraceutical Potential of the Amaranthus Food Plant: A Mini-Review
Ruth Nachamada. Olusanya, Unathi Kolanisi, Nomali Ziphorah Ngobese, et al.
Applied Sciences (2021) Vol. 11, Iss. 15, pp. 6879-6879
Open Access | Times Cited: 52
Effects of household cooking methods on changes of tissue structure, phenolic antioxidant capacity and active component bioaccessibility of quinoa
Ruijuan Gu, Xiaowen Chang, Guotao Bai, et al.
Food Chemistry (2021) Vol. 350, pp. 129138-129138
Closed Access | Times Cited: 46
Effect of Thermal Processing on Color, Phenolic Compounds, and Antioxidant Activity of Faba Bean (Vicia faba L.) Leaves and Seeds
Shucheng Duan, Soon‐Jae Kwon, Seok‐Hyun Eom
Antioxidants (2021) Vol. 10, Iss. 8, pp. 1207-1207
Open Access | Times Cited: 42
Vitamin K and cardiovascular complications in chronic kidney disease patients
Nadine Kaesler, Leon J. Schurgers, Jürgen Floege
Kidney International (2021) Vol. 100, Iss. 5, pp. 1023-1036
Open Access | Times Cited: 41
Raw and Cooked Vegetable Consumption and Risk of Cardiovascular Disease: A Study of 400,000 Adults in UK Biobank
Qi Feng, Jean H. Kim, Wemimo Omiyale, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 35
Vitamin A fortification: Recent advances in encapsulation technologies
Vaibhav Kumar Maurya, Amita Shakya, Khalid Bashir, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2772-2819
Closed Access | Times Cited: 28
Anti-Yeasts, Antioxidant and Healing Properties of Henna Pre-Treated by Moist Heat and Molecular Docking of Its Major Constituents, Chlorogenic and Ellagic Acids, with Candida albicans and Geotrichum candidum Proteins
Sulaiman A. Alsalamah, Mohammed Ibrahim Alghonaim, Mohammed Jusstaniah, et al.
Life (2023) Vol. 13, Iss. 9, pp. 1839-1839
Open Access | Times Cited: 19
Effect of Application of Biostimulants on the Biomass, Nitrate, Pigments, and Antioxidants Content in Radish and Turnip Microgreens
Stefania Toscano, Daniela Romano, Cristina Patanè
Agronomy (2023) Vol. 13, Iss. 1, pp. 145-145
Open Access | Times Cited: 17
Comparative analysis of morphological, nutritional, and bioactive properties of selected microgreens in alternative growing medium
Mahendra Gunjal, Jyoti Singh, Jaspreet Kaur, et al.
South African Journal of Botany (2023) Vol. 165, pp. 188-201
Closed Access | Times Cited: 17
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
Processing of encapsulated flaxseed oil‐rich banana‐based (Dwarf cavendish) functional fruit leather
Onkar Sarma, Mohit Kundlia, Hemanta Chutia, et al.
Journal of Food Process Engineering (2023) Vol. 46, Iss. 4
Closed Access | Times Cited: 13
Assessment of Dietary and Lifestyle Quality Among the Romanian Population in the Post-Pandemic Period
Magdalena Mititelu, Violeta Popovici, Sorinel Marius Neacșu, et al.
(2024)
Open Access | Times Cited: 5
Key Technologies of Intelligent Weeding for Vegetables: A Review
Jinkang Jiao, Ying Zang, Chaowen Chen
Agriculture (2024) Vol. 14, Iss. 8, pp. 1378-1378
Open Access | Times Cited: 5
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