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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:

In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?
Mirjana B. Pešić, Danijel D. Milinčić, Aleksandar Ž. Kostić, et al.
Food Chemistry (2019) Vol. 284, pp. 28-44
Open Access | Times Cited: 92

Showing 1-25 of 92 citing articles:

Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications
Qiaozhi Zhang, Zhouzhou Cheng, Yanbo Wang, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 21, pp. 3589-3615
Closed Access | Times Cited: 226
The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives
Aleksandar Ž. Kostić, Danijel D. Milinčić, Miroljub Barać, et al.
Biomolecules (2020) Vol. 10, Iss. 1, pp. 84-84
Open Access | Times Cited: 144
Colorimetric sensor array based on Au2Pt nanozymes for antioxidant nutrition quality evaluation in food
Fengling Wu, Hongsu Wang, Jianhui Lv, et al.
Biosensors and Bioelectronics (2023) Vol. 236, pp. 115417-115417
Open Access | Times Cited: 63
Application of Polyphenol-Loaded Nanoparticles in Food Industry
Danijel D. Milinčić, Dušanka A. Popović, Steva Lević, et al.
Nanomaterials (2019) Vol. 9, Iss. 11, pp. 1629-1629
Open Access | Times Cited: 118
Effects of α-casein and β-casein on the stability, antioxidant activity and bioaccessibility of blueberry anthocyanins with an in vitro simulated digestion
Yuxi Lang, Bin Li, Er Sheng Gong, et al.
Food Chemistry (2020) Vol. 334, pp. 127526-127526
Closed Access | Times Cited: 95
Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety
Danijel D. Milinčić, Nemanja Stanisavljević, Aleksandar Ž. Kostić, et al.
LWT (2020) Vol. 138, pp. 110739-110739
Open Access | Times Cited: 86
Compositional, structural design and nutritional aspects of texture-modified foods for the elderly
Marta Gallego, José Manuel Barat Baviera, Raúl Grau, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 152-163
Open Access | Times Cited: 85
Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac (Vitis vinifera L.) from Montenegro
Danijela Šuković, Bojana Knežević, Uroš Gašić, et al.
Foods (2020) Vol. 9, Iss. 2, pp. 138-138
Open Access | Times Cited: 76
Gastrointestinal co-digestion of wine polyphenols with glucose/whey proteins affects their bioaccessibility and impact on colonic microbiota
Alba Tamargo, Carolina Cueva, Mariana Silva, et al.
Food Research International (2022) Vol. 155, pp. 111010-111010
Open Access | Times Cited: 40
Analysis of black rice and some other cereal grains for protein, sugar, polyphenols, antioxidant and anti-inflammatory properties
Soyema Khatun, Md. Mahi Imam Mollah
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101121-101121
Open Access | Times Cited: 9
The Bioaccessibility of Grape-Derived Phenolic Compounds: An Overview
Danijel D. Milinčić, Nemanja Stanisavljević, Milica M. Pešić, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 607-607
Open Access | Times Cited: 1
The effect of in vitro digestion, food matrix, and hydrothermal treatment on the potential bioaccessibility of selected phenolic compounds
Łukasz Sęczyk, Danuta Sugier, Michał Świeca, et al.
Food Chemistry (2020) Vol. 344, pp. 128581-128581
Closed Access | Times Cited: 67
Nutritional, antioxidant and sensory properties of functional beef burgers formulated with chia seeds and goji puree, before and after in vitro digestion
Elena Antonini, Luisa Torri, Maria Piochi, et al.
Meat Science (2019) Vol. 161, pp. 108021-108021
Closed Access | Times Cited: 66
Functional Properties of Polyphenols in Grains and Effects of Physicochemical Processing on Polyphenols
Shuangqi Tian, Yue Sun, Zhicheng Chen, et al.
Journal of Food Quality (2019) Vol. 2019, pp. 1-8
Open Access | Times Cited: 62
Defatted chia flour as functional ingredient in sweet cookies. How do Processing, simulated gastrointestinal digestion and colonic fermentation affect its antioxidant properties?
Agustín Lucini Más, Federico Iván Brigante, Emiliano Salvucci, et al.
Food Chemistry (2020) Vol. 316, pp. 126279-126279
Closed Access | Times Cited: 53
Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuum packaging conditions
Emre Turan, Atilla Şimşek
Meat Science (2021) Vol. 178, pp. 108522-108522
Closed Access | Times Cited: 52
Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen
Aleksandar Ž. Kostić, Danijel D. Milinčić, Nemanja Stanisavljević, et al.
Food Chemistry (2021) Vol. 351, pp. 129310-129310
Open Access | Times Cited: 50
Polyphenols as Prebiotics in the Management of High-Fat Diet-Induced Obesity: A Systematic Review of Animal Studies
Mohanambal Moorthy, Usha Sundralingam, Uma Devi Palanisamy
Foods (2021) Vol. 10, Iss. 2, pp. 299-299
Open Access | Times Cited: 49
Incorporation of phenolic-rich ingredients from integral valorization of Isabel grape improves the nutritional, functional and sensory characteristics of probiotic goat milk yogurt
Francyeli Araújo Silva, Rita de Cássia Ramos do Egypto Queiroga, Evandro Leite de Souza, et al.
Food Chemistry (2021) Vol. 369, pp. 130957-130957
Open Access | Times Cited: 44
Antioxidant and cytotoxic activity of red wine after in vitro simulated digestion in the presence of complex food matrix
Neda Đorđević, Nemanja Stanisavljević, Nevena Todorović, et al.
Natural Product Research (2022) Vol. 37, Iss. 6, pp. 990-995
Closed Access | Times Cited: 29
Polyfunctional sugar-free white chocolate fortified with Lacticaseibacillus rhamnosus GG co-encapsulated with beet residue extract (Beta vulgaris L.)
Callebe Camelo‐Silva, Beatriz Almeida Castro de Souza, Renata Vicente, et al.
Food Research International (2024) Vol. 179, pp. 114016-114016
Closed Access | Times Cited: 8
Potential application of green extracts rich in phenolics for innovative functional foods: natural deep eutectic solvents as media for isolation of biocompounds from berries
Mila Lazović, Marko Jović, Marija Petrović, et al.
Food & Function (2024) Vol. 15, Iss. 8, pp. 4122-4139
Open Access | Times Cited: 8
Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds
Luisina Monsierra, Pablo Mansilla, Gabriela Pérez
Foods (2024) Vol. 13, Iss. 2, pp. 194-194
Open Access | Times Cited: 7
Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing
Asad Nawaz, Noman Walayat, Ibrahim Khalifa, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 6
Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion
Raquel Lucas‐González, José Ángel Pérez‐Álvarez, Salvatore Moscaritolo, et al.
Food Chemistry (2020) Vol. 338, pp. 128142-128142
Closed Access | Times Cited: 42
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