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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:

Anthocyanins-natural pigment of colored rice bran: Composition and biological activities
Ting Chen, Liuming Xie, Gang Wang, et al.
Food Research International (2023) Vol. 175, pp. 113722-113722
Closed Access | Times Cited: 31

Showing 1-25 of 31 citing articles:

Electrospun Nanofibers of Purple Rice Bran-Derived Soluble Dietary Fiber and Polyethylene Oxide for Enhanced Alpha-Tocopherol Encapsulation and Controlled Release
Juan Li, Arranee Chotiko, Alexander Chouljenko, et al.
Food and Bioprocess Technology (2025)
Closed Access | Times Cited: 1
Uncovering the flavor differences between black rice wine and glutinous rice wine by GC-MS, GC-IMS, HPLC, and electronic sensory analysis
Aoxing Tang, Bangzhu Peng
Food Bioscience (2024) Vol. 60, pp. 104235-104235
Closed Access | Times Cited: 7
Rice bran: Nutritional value, health benefits, and global implications for aflatoxin mitigation, cancer, diabetes, and diarrhea prevention
Anup Kodape, Atul Kodape, Ria Desai
Food Chemistry (2024) Vol. 464, pp. 141749-141749
Closed Access | Times Cited: 4
Peonidin-3-O-(3,6-O-dimalonyl-β-D-glucoside), a polyacylated anthocyanin isolated from the black corncobs, alleviates colitis by modulating gut microbiota in DSS-induced mice
Junjie Li, Wenting Ji, Guijie Chen, et al.
Food Research International (2025) Vol. 202, pp. 115688-115688
Closed Access
Bio-functional Compounds in Pigmented Rice: Recent Updates on Extractions, Delivery Mode, and Application in Food Systems
Saloni Saloni, Dinesh Chandra, Raj Kumar Duary, et al.
Food and Bioprocess Technology (2025)
Closed Access
Harnessing the Power of Black Rice Anthocyanins: A Review in Context of Extraction and Chromatographic Techniques
Avneet Kaur, Sukhvinder Singh Purewal, Chidanandamurthy Thippeswamy Swamy, et al.
Journal of Food Quality (2025) Vol. 2025, Iss. 1
Open Access
Apigenin enhancing oxidative resistance and proteostasis to extend lifespan via PTEN-mediated AKT signalling pathway
Zhaoxia Sun, Lei Li, Lei Zhang
Biochimica et Biophysica Acta (BBA) - Molecular Basis of Disease (2025), pp. 167670-167670
Closed Access
Chryxanthone A, an extracted substance from endophytic fungal Aspergillus versicolor, produces anti-oxidant neuroprotection possibly via the action on mTOR/CREB axis
Xinyu Zhang, Yirui Hong, Chenwei Hu, et al.
Gene (2025), pp. 149298-149298
Closed Access
Combining Deep Convolutional Generative Adversarial Networks with Visible-Near Infrared Hyperspectral Reflectance to Improve Prediction Accuracy of Anthocyanin Content in Rice Seeds
Xiaohua Bao, Deyao Huang, Biyun Yang, et al.
Food Control (2025), pp. 111218-111218
Closed Access
A comprehensive review on the potential health effects of anthocyanins in modulating autoimmune disease
Guangyi Du, Lianghua Xie, Ming Zhang, et al.
Food Bioscience (2025) Vol. 66, pp. 106245-106245
Closed Access
Interaction between oyster peptides and anthocyanins: stability improvement, structure changes and α-amylase and α-glucosidase inhibition effect
Kai Zhong, Meiling Jiang, Wenhong Cao, et al.
LWT (2025), pp. 117592-117592
Open Access
Tyrosinase inhibition and enzyme kinetics red rice bran protein peptides: mechanism, identification, in silico exploration, and experimental validation
Zhenhao Zhao, Junbo Hu, Huimin Cui, et al.
Food Bioscience (2025), pp. 106319-106319
Closed Access
Research Progress of Flavonoids in Spinal Cord Injury: Therapeutic Mechanisms and Drug Delivery Strategies
Shizhe Li, Shutao Gao, Yukun Hu, et al.
Phytotherapy Research (2025)
Closed Access
Red rice bran polyphenols suppress invasive properties of HepG2 cells, possibly through Wnt/β-catenin-mediated EMT reversal
Nattawan Thaolipo, Worawat Surarit, Pintusorn Hansakul
F1000Research (2025) Vol. 14, pp. 407-407
Open Access
Composition and Biological Activity of Colored Rice—A Comprehensive Review
Mingchao Zhao, Xiaorong Xiao, Dingsha Jin, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1394-1394
Open Access
Integrated Analyses of the Transcriptome and Metabolome Revealed the Coloring Mechanism of Red-pericarp Wampee (Clausena lansium)
Shouyong Peng, Xiaoyue Zhu, Jia‐Xuan Chen, et al.
Plant Physiology and Biochemistry (2025), pp. 109959-109959
Closed Access
Comparative study on physicochemical, nutritional and cooking properties of different pigmented dehusked rice varieties influenced by superheated steam treatment
Yuqian Hu, Qunyong Tang, Ying Sun, et al.
Journal of Cereal Science (2024) Vol. 117, pp. 103934-103934
Closed Access | Times Cited: 3
Physical properties and oxidative stability of mayonnaises fortified with natural deep eutectic solvent, either alone or enriched with pigmented rice bran
Chatchai Siripattanakulkajorn, Piraporn Sombutsuwan, Pierre Villeneuve, et al.
Food Chemistry (2024) Vol. 463, pp. 141124-141124
Open Access | Times Cited: 3
The Impact of Different Nitrogen Levels on the Tuber Yield and Anthocyanin Synthesis of Purple Potatoes
Zhaojuan Zhang, Bin-Bin Cai, Yiling Guo, et al.
Agriculture (2024) Vol. 14, Iss. 1, pp. 125-125
Open Access | Times Cited: 2
Chemical and Bioactive Properties of Red Rice with Potential Pharmaceutical Use
Eugénia C M S Baptista, Ângela Liberal, Rossana V. C. Cardoso, et al.
Molecules (2024) Vol. 29, Iss. 10, pp. 2265-2265
Open Access | Times Cited: 2
Recent advances in dietary polyphenols (DPs): antioxidant activities, nutrient interactions, delivery systems, and potential applications
Yalin Ran, Fuhua Li, Zhigang Xu, et al.
Food & Function (2024)
Closed Access | Times Cited: 2
Systematic review of the digestive fate of rice phenolic compounds: insights into bioavailability, influencing factors, encapsulation strategies, and health implications
Halah Aalim, Mohammad Rezaul Islam Shishir, Nermeen Yosri, et al.
Trends in Food Science & Technology (2024), pp. 104833-104833
Closed Access | Times Cited: 2
Physicochemical and nutritional quality of pigmented rice and bran: influence of milling and cooking
Corinne Bani, Carola Cappa, Patrizia Restani, et al.
LWT (2024) Vol. 208, pp. 116653-116653
Open Access | Times Cited: 1
Cell-free and cell-based antidiabetic effects and chemical characterization of rice bran from Thai cultivars
Suphitsara Pansiri, E. Trigueros, Nelson G. M. Gomes, et al.
Food Research International (2024) Vol. 196, pp. 115023-115023
Closed Access | Times Cited: 1
Path coefficient analysis unraveled nutrient factors directly impacted the textural characteristics of cooked whole-grain purple rice
Ekawat Chaichoompu, Siriluck Wattanavanitchakorn, Rungtiva Wansuksri, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 1
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