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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:

Classification of eight pomegranate juices based on antioxidant capacity measured by four methods
Mustafa Çam, Yaşar Hıșıl, Gökhan Durmaz
Food Chemistry (2008) Vol. 112, Iss. 3, pp. 721-726
Closed Access | Times Cited: 311

Showing 1-25 of 311 citing articles:

Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD–ESI/MSn
Ulrike A. Fischer, Reinhold Carle, Dietmar R. Kammerer
Food Chemistry (2011) Vol. 127, Iss. 2, pp. 807-821
Closed Access | Times Cited: 811
Pomegranate and its Many Functional Components as Related to Human Health: A Review
Manuel Viuda‐Martos, Juana Fernández‐López, José Ángel Pérez‐Álvarez
Comprehensive Reviews in Food Science and Food Safety (2010) Vol. 9, Iss. 6, pp. 635-654
Closed Access | Times Cited: 702
Antioxidant activity and total phenolic, organic acid and sugar content in commercial pomegranate juices
Filiz Tezcan, Mine Gültekin‐Özgüven, Tuğba Diken, et al.
Food Chemistry (2009) Vol. 115, Iss. 3, pp. 873-877
Closed Access | Times Cited: 373
A novel pH-sensing indicator based on bacterial cellulose nanofibers and black carrot anthocyanins for monitoring fish freshness
Mehran Moradi, Hossein Tajik, Hadi Almasi, et al.
Carbohydrate Polymers (2019) Vol. 222, pp. 115030-115030
Closed Access | Times Cited: 348
Natural antioxidants in meat and poultry products
Liz Karre, Keyla Lopez, Kelly J.K. Getty
Meat Science (2013) Vol. 94, Iss. 2, pp. 220-227
Closed Access | Times Cited: 345
Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development
Mustafa Çam, Necattin Cihat İçyer, Fatma Erdoğan
LWT (2013) Vol. 55, Iss. 1, pp. 117-123
Closed Access | Times Cited: 331
Total phenolic contents and antioxidant activities of pomegranate peel, seed, leaf and flower
Walid Elfalleh
Journal of Medicinal Plants Research (2012) Vol. 6, Iss. 32
Closed Access | Times Cited: 318
Pressurised water extraction of polyphenols from pomegranate peels
Mustafa Çam, Yaşar Hıșıl
Food Chemistry (2010) Vol. 123, Iss. 3, pp. 878-885
Closed Access | Times Cited: 298
Investigation of physico-chemical properties and antioxidant activity of twenty Iranian pomegranate (Punica granatum L.) cultivars
Ali Tehranifar, Mehdi Zarei, Zahra Nemati, et al.
Scientia Horticulturae (2010) Vol. 126, Iss. 2, pp. 180-185
Closed Access | Times Cited: 279
Phytochemical characterisation for industrial use of pomegranate (Punica granatumL.) cultivars grown in Spain
Pedro Mena, Cristina García‐Viguera, Javier Navarro-Rico, et al.
Journal of the Science of Food and Agriculture (2011) Vol. 91, Iss. 10, pp. 1893-1906
Closed Access | Times Cited: 264
Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp
Samira Mohammadalinejhad, Hadi Almasi, Mehran Moradi
Food Control (2020) Vol. 113, pp. 107169-107169
Closed Access | Times Cited: 261
Cellulose/chitosan pH-responsive indicator incorporated with carrot anthocyanins for intelligent food packaging
Fahimeh Ebrahimi Tirtashi, Mehran Moradi, Hossein Tajik, et al.
International Journal of Biological Macromolecules (2019) Vol. 136, pp. 920-926
Closed Access | Times Cited: 247
In vitro antioxidant and antibacterial activities of essentials oils obtained from Egyptian aromatic plants
Manuel Viuda‐Martos, M.A. Mohamady, Juana Fernández‐López, et al.
Food Control (2011) Vol. 22, Iss. 11, pp. 1715-1722
Closed Access | Times Cited: 244
Total phenolic contents, antioxidant activities, and bioactive ingredients of juices from pomegranate cultivars worldwide
Zeynep Kalaycıoğlu, F. Bedia Erim
Food Chemistry (2016) Vol. 221, pp. 496-507
Closed Access | Times Cited: 220
Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.)
Shima Yousefi, Zahra Emam‐Djomeh, Mohammad Mousavi
Journal of Food Science and Technology (2010) Vol. 48, Iss. 6, pp. 677-684
Open Access | Times Cited: 237
Antioxidant Capacities of Phenolic Compounds and Tocopherols from Tunisian Pomegranate (Punica granatum) Fruits
Walid Elfalleh, Nizar Tlili, Nizar Nasri, et al.
Journal of Food Science (2011) Vol. 76, Iss. 5
Closed Access | Times Cited: 180
Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity
Ankit Patras, Nigel P. Brunton, Gérard Downey, et al.
Journal of Food Composition and Analysis (2010) Vol. 24, Iss. 2, pp. 250-256
Closed Access | Times Cited: 175
Obesity: The preventive role of the pomegranate (Punica granatum)
May N. Al-Muammar, Fozia Bano Khan
Nutrition (2012) Vol. 28, Iss. 6, pp. 595-604
Closed Access | Times Cited: 160
Inhibitory effect of pomegranate ( Punica granatum L.) polyphenol extracts on the bacterial growth and survival of clinical isolates of pathogenic Staphylococcus aureus and Escherichia coli
Caterina Pagliarulo, Valentina De Vito, Gianluca Picariello, et al.
Food Chemistry (2015) Vol. 190, pp. 824-831
Closed Access | Times Cited: 158
Chemical Composition, Sensory Properties, Provenance, and Bioactivity of Fruit Juices as Assessed by Chemometrics: A Critical Review and Guideline
Acácio Antônio Ferreira Zielinski, Charles Windson Isidoro Haminiuk, Cleiton Antônio Nunes, et al.
Comprehensive Reviews in Food Science and Food Safety (2014) Vol. 13, Iss. 3, pp. 300-316
Closed Access | Times Cited: 157
Comparison of Artificial Neural Network (ANN) and Response Surface Methodology (RSM) in the Prediction of Quality Parameters of Spray-Dried Pomegranate Juice
Sh. Youssefi, Zahra Emam‐Djomeh, Mohammad Mousavi
Drying Technology (2009) Vol. 27, Iss. 7-8, pp. 910-917
Closed Access | Times Cited: 148
Comparison of antioxidant activities of juice, peel, and seed of pomegranate (Punica granatum L.) and inter-relationships with total phenolic, Tannin, anthocyanin, and flavonoid contents
Hakime Hülya Orak, Hülya Yağar, Şebnem Selen İşbilir
Food Science and Biotechnology (2012) Vol. 21, Iss. 2, pp. 373-387
Closed Access | Times Cited: 145
Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review
Predrag Putnik, Željka Kresoja, Tomislav Bosiljkov, et al.
Food Chemistry (2018) Vol. 279, pp. 150-161
Closed Access | Times Cited: 144
Comparative study of phenolic compounds and their antioxidant attributes of eighteen pomegranate (Punica granatum L.) cultivars grown in Morocco
Ilham Hmid, Driss Elothmani, Hafida Hanine, et al.
Arabian Journal of Chemistry (2013) Vol. 10, pp. S2675-S2684
Open Access | Times Cited: 143
Physicochemical characteristics, polyphenol compositions and antioxidant potential of pomegranate juices from 10 Chinese cultivars and the environmental factors analysis
Xuan Li, Humaira Wasila, Linwei Liu, et al.
Food Chemistry (2014) Vol. 175, pp. 575-584
Closed Access | Times Cited: 141
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