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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:

Sauces: An undiscovered healthy complement in Mexican cuisine
Alicia Paulina Cárdenas-Castro, Guadalupe del Carmen Perales-Vázquez, Laura A. de la Rosa, et al.
International Journal of Gastronomy and Food Science (2019) Vol. 17, pp. 100154-100154
Closed Access | Times Cited: 25

Showing 25 citing articles:

Antioxidant and Antimicrobial Activity of Rosemary (Rosmarinus officinalis) and Garlic (Allium sativum) Essential Oils and Chipotle Pepper Oleoresin (Capsicum annum) on Beef Hamburgers
Paulina Olivas-Méndez, América Chávez‐Martínez, Eduardo Santellano‐Estrada, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2018-2018
Open Access | Times Cited: 26
In vitro gastrointestinal digestion and colonic fermentation of tomato (Solanum lycopersicum L.) and husk tomato (Physalis ixocarpa Brot.): Phenolic compounds released and bioconverted by gut microbiota
Alicia Paulina Cárdenas-Castro, Víctor Manuel Zamora-Gasga, Emilio Alvarez‐Párrilla, et al.
Food Chemistry (2021) Vol. 360, pp. 130051-130051
Open Access | Times Cited: 31
Platelet Anti-Aggregant Activity and Bioactive Compounds of Ultrasound-Assisted Extracts from Whole and Seedless Tomato Pomace
Aníbal Concha‐Meyer, Iván Palomo, Andrea Plaza, et al.
Foods (2020) Vol. 9, Iss. 11, pp. 1564-1564
Open Access | Times Cited: 28
Perception of non-conventional food consumption: the case of insects
Stefany Molina-Castillo, Angélica Espinoza‐Ortega, Laura Sánchez-Vega
British Food Journal (2025)
Closed Access
Formulation and Physicochemical and Sensorial Evaluation in Traditional Mexican Sauces
Tomás Galicia‐García, Daniela Sánchez Aldana Villarruel, Martha Yarely Leal Ramos, et al.
Revista de Gestão Social e Ambiental (2025) Vol. 19, Iss. 3, pp. e08226-e08226
Closed Access
Spicy Food Ingredient from Red Habanero By-Product Obtained by Ultrasound-Assisted Extraction
António Toscano, Andreia F. R. Silva, Pilar Ramos, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1407-1407
Open Access
Tomatillo or husk tomato (Physalis philadelphica and Physalis ixocarpa): A review
Julio E. González-Pérez, José Ángel Guerrero-Beltrán
Scientia Horticulturae (2021) Vol. 288, pp. 110306-110306
Closed Access | Times Cited: 21
Spatial Barriers to Transforming toward a Healthy Food System in the Noreste of Mexico
Rob Roggema, Aleksandra Krstikj, B. J. Erazo Flores
Nutrients (2024) Vol. 16, Iss. 9, pp. 1259-1259
Open Access | Times Cited: 3
Gastronomic diversity of wild edible mushrooms in the Mexican cuisine
Stefany Molina-Castillo, Angélica Espinoza‐Ortega, Humberto Thomé‐Ortiz, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 31, pp. 100652-100652
Closed Access | Times Cited: 13
Fate of Amadori compounds in processing and digestion of multi-ingredients tomato based sauces and their effect on other microconstituents
Jiahao Yu, Catherine M.G.C. Renard, Lianfu Zhang, et al.
Food Research International (2023) Vol. 173, pp. 113381-113381
Open Access | Times Cited: 7
Combined Effect of the Potassium Dose and Plant Biofertilization by Acinetobacter calcoaceticus on the Growth, Mineral Content, Nutritional Quality, Antioxidant Activity, and Metabolomic Features of Tomatillo Fruits (Physalis ixocarpa Brot.)
Heriberto Fortino Ramírez-Cariño, Carlos Enrique Ochoa‐Velasco, José A. Guerrero–Analco, et al.
Plants (2023) Vol. 12, Iss. 3, pp. 466-466
Open Access | Times Cited: 6
Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology
Xiaoming Lu, Chaofan Wang, Meng Zhao, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 30, pp. 8467-8496
Closed Access | Times Cited: 14
Physicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability
Zaida Natalia Uribe-Wandurraga, Marta Igual, Rafael Guallar-de Rufino, et al.
International Journal of Gastronomy and Food Science (2021) Vol. 26, pp. 100424-100424
Open Access | Times Cited: 12
Study of the impact of a dynamic in vitro model of the colon (TIM-2) in the phenolic composition of two Mexican sauces
Alicia Paulina Cárdenas-Castro, Koen Venema, Beatriz Sarriá, et al.
Food Research International (2020) Vol. 139, pp. 109917-109917
Open Access | Times Cited: 12
Stability and anti-topoisomerase activity of phenolic compounds of Capsicum annuum “Serrano” after gastrointestinal digestion and in vitro colonic fermentation
Alicia Paulina Cárdenas-Castro, Emilio Alvarez‐Párrilla, Efigenia Montalvo‐González, et al.
International Journal of Food Sciences and Nutrition (2020) Vol. 71, Iss. 7, pp. 826-838
Closed Access | Times Cited: 10
Mexican Traditional Plant-Foods: Polyphenols Bioavailability, Gut Microbiota Metabolism and Impact Human Health
Gilberto Mercado‐Mercado, Francisco J. Blancas‐Benítez, Víctor Manuel Zamora-Gasga, et al.
Current Pharmaceutical Design (2019) Vol. 25, Iss. 32, pp. 3434-3456
Closed Access | Times Cited: 9
Dielectric properties of Mexican sauces for microwave‐assisted pasteurization process
Edel-Serafín Hernandez-Gomez, José‐Luis Olvera‐Cervantes, María Elena Sosa‐Morales, et al.
Journal of Food Science (2020) Vol. 86, Iss. 1, pp. 112-119
Closed Access | Times Cited: 9
Low-fat and rich-fibers macauba (Acrocomia spp.) sauces: Physical and oxidative stability, nutritional quality and sensory characteristics
Jeniffer Viviany dos Santos Fonseca, Jéssica Dayanne Ferreira Batista, Marcelly César de Oliveira, et al.
Food Bioscience (2021) Vol. 43, pp. 101272-101272
Closed Access | Times Cited: 7
The plastome of the husk tomato (Physalis philadelphica Lam., Solanaceae): a comparative analysis between wild and cultivated pools
Isaac Sandoval-Padilla, Jessica Pérez‐Alquicira, Aarón Rodríguez, et al.
Genetic Resources and Crop Evolution (2022) Vol. 69, Iss. 3, pp. 1391-1405
Closed Access | Times Cited: 5
Genetic diversity and structure in husk tomato (Physalis philadelphica Lam.) based on SNPs: a case of diffuse domestication
Gabriela Alcalá-Gómez, Jessica Pérez‐Alquicira, Dánae Cabrera‐Toledo, et al.
Genetic Resources and Crop Evolution (2021) Vol. 69, Iss. 1, pp. 443-459
Closed Access | Times Cited: 4
Manual de proceso para elaborar salsa mexicana, fibra y semilla de jitomate deshidratadas
Matilde Reséndiz-Castro, Cristian Jiménez‐Martínez, Rosalba Zepeda-Bautista, et al.
(2024)
Open Access
Processing effect on the bioactive compounds content of Mexican jalapeño peppers for chipotle (Capsicum annum L.)
Ever A. Natividad-Torres, Alexandro Guevara-Aguilar, Esteban Sánchez, et al.
Acta Agrícola y Pecuaria (2021) Vol. 7, Iss. 1
Open Access | Times Cited: 1
Development and characterization of sauces formulation based on tomato and garlic powders
Sara Guemouni, Fatiha Brahmi, Fatiha Hamitri-Guerfi, et al.
The North African Journal of Food and Nutrition Research (2023) Vol. 7, Iss. 15, pp. 99-107
Open Access
Factors that Determine the Amount of Capsaicinoids in Different Peppers
Adriana Sugeidy Sanchez-Xalate, Sarah S. Pierce
Journal of the Tennessee Academy of Science (2023) Vol. 97, Iss. 1, pp. 1-6
Closed Access
“Homemade Food is Always Healthy”: The Ambivalence of a Traditionalisation of Diets in Bengaluru
Mirka Erler, Neda Yousefian, Christoph Dittrich
˜The œurban book series (2021), pp. 143-148
Closed Access
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