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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:

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: 39

Showing 1-25 of 39 citing articles:

Beneficial Effects of Red Wine Polyphenols on Human Health: Comprehensive Review
Ivana Buljeta, Anita Pichler, Josip Šimunović, et al.
Current Issues in Molecular Biology (2023) Vol. 45, Iss. 2, pp. 782-798
Open Access | Times Cited: 59
Moderate Wine Consumption and Health: A Narrative Review
Silvana Hrelia, Laura Di Renzo, Luigi Bavaresco, et al.
Nutrients (2022) Vol. 15, Iss. 1, pp. 175-175
Open Access | Times Cited: 51
The Pharmacological Properties of Red Grape Polyphenol Resveratrol: Clinical Trials and Obstacles in Drug Development
Mohd Farhan, Asim Rizvi
Nutrients (2023) Vol. 15, Iss. 20, pp. 4486-4486
Open Access | Times Cited: 35
Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds
Óscar A. Muñoz-Bernal, Alma A. Vázquez‐Flores, Laura A. de la Rosa, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1194-1194
Open Access | Times Cited: 22
Impact of cooking methods of red-skinned onion on metabolic transformation of phenolic compounds and gut microbiota changes
Alice Cattivelli, Lorenzo Nissen, Flavia Casciano, et al.
Food & Function (2023) Vol. 14, Iss. 8, pp. 3509-3525
Open Access | Times Cited: 16
Sourdough process and spirulina-enrichment can mitigate the limitations of colon fermentation performances of gluten-free breads in non-celiac gut model
Lorenzo Nissen, Flavia Casciano, Elena Chiarello, et al.
Food Chemistry (2023) Vol. 436, pp. 137633-137633
Open Access | Times Cited: 13
Deciphering the interactions between lipids and red wine polyphenols through the gastrointestinal tract
Alba Tamargo, Dolores González de Llano, Carolina Cueva, et al.
Food Research International (2023) Vol. 165, pp. 112524-112524
Open Access | Times Cited: 12
Preparation, characterization and gastrointestinal stability of silk fibroin nanoparticles loaded with red wine polyphenols
Diego Fernando Paladines‐Quezada, Carolina Cueva, Rocío Gil‐Muñoz, et al.
Food Bioscience (2023) Vol. 52, pp. 102431-102431
Closed Access | Times Cited: 11
Unlocking the functional potential of sprouts: A scientific exploration on simulated gastrointestinal digestion and colonic fermentation
Juliana Delvizio Vidal, Carolina Beres, Flavia Oliveira Brito, et al.
Journal of Functional Foods (2024) Vol. 117, pp. 106235-106235
Open Access | Times Cited: 4
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation
Chiara Marangelo, Riccardo Marsiglia, Lorenzo Nissen, et al.
Food Research International (2025) Vol. 202, pp. 115577-115577
Open Access
Muffins with Tannat Grape Pomace: A Sustainable Approach to Value-Added Foods
Valentina Baranda, Lara del Cerro, Valentina Izquierdo, et al.
(2025), pp. 11-11
Open Access
Personalized and precise functional assessment of innovative flatbreads toward the colon microbiota of people with metabolic syndrome: Results from an in vitro simulation.
Andrea Gianotti, V. Marin, Gaetano Cardone, et al.
Food Research International (2025), pp. 116197-116197
Closed Access
Assessing the impact of food-derived bioactives on digestive proteases by in vitro and in silico approaches
Sara Margherita Borgonovi, Florinda Perugino, Luca Dellafiora, et al.
Food & Function (2025)
Open Access
Advancing Sparkling Wine in the 21st Century: From Traditional Methods to Modern Innovations and Market Trends
Camelia Elena Luchian, Dragoș Grosaru, Elena Cristina Scutarașu, et al.
Fermentation (2025) Vol. 11, Iss. 4, pp. 174-174
Open Access
The fermentation of whey protein and mulberry polyphenols by forming protein-phenolic adducts: Improved digestions
Yuan Qi, Huaigu Yang, Jingrong Cheng, et al.
The Journal of Nutritional Biochemistry (2025), pp. 109921-109921
Closed Access
Bioaccessible (Poly)phenols of Winery Byproducts Modulate Pathogenic Mediators of Intestinal Bowel Disease: In Vitro Evidence
Vicente Agulló, Cristina García‐Viguera, Sónia Medina, et al.
Journal of Agricultural and Food Chemistry (2025)
Open Access
Recent Progress in Research on Mechanisms of Action of Natural Products against Alzheimer’s Disease: Dietary Plant Polyphenols
Yi Wang, Kaiyue Wang, Junyuan Yan, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 22, pp. 13886-13886
Open Access | Times Cited: 17
Assessment of Wine Quality, Traceability and Detection of Grapes Wine, Detection of Harmful Substances in Alcohol and Liquor Composition Analysis
Mohamad Hesam Shahrajabian, Wenli Sun
Letters in Drug Design & Discovery (2023) Vol. 21, Iss. 8, pp. 1377-1399
Closed Access | Times Cited: 10
Study on the interaction between grain polyphenols and intestinal microorganisms: A review
Yaqin Zhou, Ying Zhang, Ming Zhou, et al.
Food Bioscience (2023) Vol. 53, pp. 102536-102536
Closed Access | Times Cited: 10
Lowering glycemic levels via gastrointestinal tract factors: the roles of dietary fiber, polyphenols, and their combination
Fuhua Li, Kaifang Zeng, Jian Ming
Critical Reviews in Food Science and Nutrition (2023), pp. 1-37
Closed Access | Times Cited: 9
Simulated gastrointestinal digestion of beer using the simgi® model. Investigation of colonic phenolic metabolism and impact on human gut microbiota
Magaly Rodriquez-Saavedra, Alba Tamargo, Natalia Molinero, et al.
Food Research International (2023) Vol. 173, pp. 113228-113228
Open Access | Times Cited: 8
Roasting and frying modulate the phenolic profile of dark purple eggplant and differently change the colon microbiota and phenolic metabolites after in vitro digestion and fermentation in a gut model
Lorenzo Nissen, Alice Cattivelli, Flavia Casciano, et al.
Food Research International (2022) Vol. 160, pp. 111702-111702
Open Access | Times Cited: 12
Modulation of human colon microbiota by naturally debittered olive patè enriched with Lactiplantibacillus plantarum in an in vitro intestinal model.
Lorenzo Nissen, Roberta Prete, Flavia Casciano, et al.
LWT (2024) Vol. 198, pp. 116014-116014
Open Access | Times Cited: 2
Effect and mechanisms of thermal sterilization methods on the in vitro phenolic bioaccessibility of rose tea with milk
Ruifang Zhu, Li Wang, Ailun Chao, et al.
Food Chemistry (2024) Vol. 458, pp. 140248-140248
Closed Access | Times Cited: 2
Effects of the replacement of nitrates/nitrites in salami by plant extracts on colon microbiota
Lorenzo Nissen, Flavia Casciano, Mattia Di Nunzio, et al.
Food Bioscience (2023) Vol. 53, pp. 102568-102568
Open Access | Times Cited: 6
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