Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation
Ipek Bayram, Eric A. Decker
Trends in Food Science & Technology (2023) Vol. 133, pp. 219-230
Closed Access | Times Cited: 94

Showing 1-25 of 94 citing articles:

Stability and preservation of phenolic compounds and related antioxidant capacity from agro-food matrix: Effect of pH and atmosphere
P Pasquet, Diane Julien-David, Minjie Zhao, et al.
Food Bioscience (2024) Vol. 57, pp. 103586-103586
Open Access | Times Cited: 30
Innovative and Sustainable Food Preservation Techniques: Enhancing Food Quality, Safety, and Environmental Sustainability
Hugo M. Lisboa, Matheus Augusto de Bittencourt Pasquali, Antonia Isabelly dos Anjos, et al.
Sustainability (2024) Vol. 16, Iss. 18, pp. 8223-8223
Open Access | Times Cited: 28
Protection Strategies Against Palmitic Acid-Induced Lipotoxicity in Metabolic Syndrome and Related Diseases
Zeltzin Alejandra Ceja-Galicia, Carlos L. Céspedes, Mohammed El‐Hafidi
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 2, pp. 788-788
Open Access | Times Cited: 2
Constructing a biodegradable carrageenan based food packaging film according to the synergistic strategies between peppermint essential oil and thymol
Xing Wu, Jingya Zhou, Zeng Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127537-127537
Closed Access | Times Cited: 25
Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health
Stefan Dragoev
Foods (2024) Vol. 13, Iss. 5, pp. 797-797
Open Access | Times Cited: 15
Recent advances in understanding the interfacial activity of antioxidants in association colloids in bulk oil
Xintian Wang, Yashu Chen, David Julian McClements, et al.
Advances in Colloid and Interface Science (2024) Vol. 325, pp. 103117-103117
Closed Access | Times Cited: 11
A rapid and simplified DPPH assay for analysis of antioxidant interactions in binary combinations
Fernando Silva, Francisco Veiga, Catarina Cardoso, et al.
Microchemical Journal (2024) Vol. 202, pp. 110801-110801
Open Access | Times Cited: 10
Deciphering antioxidant interactions via data mining and RDKit
Lucas B. Ayres, Justin T. Furgala, Carlos D. García
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access | Times Cited: 1
Different effects of tocopherol natural extract on sunflower oil stability under frying and accelerated storage conditions: A comprehensive study on the fate of major and minor components of oil, and added tocopherols
Jon Alberdi-Cedeño, Andrea Martínez‐Yusta, Ainhoa Ruiz‐Aracama, et al.
Food Chemistry (2025) Vol. 472, pp. 142871-142871
Closed Access | Times Cited: 1
Deep eutectic solvent-enabled lignocellulosic biomass valorization: Toward understanding of biomass pretreatment, lignin dissolution, and lignin's antioxidant activity
Yue Zhang, Shibo Liu, Di Xu, et al.
International Journal of Biological Macromolecules (2025), pp. 140257-140257
Closed Access | Times Cited: 1
Tiny, yet impactful: Detection and oxidative stability of very small oil droplets in surfactant-stabilized emulsions
Sten ten Klooster, Machi Takeuchi, Karin Schroën, et al.
Journal of Colloid and Interface Science (2023) Vol. 652, pp. 1994-2004
Open Access | Times Cited: 17
Incorporating ε-polylysine hydrochloride, tea polyphenols, nisin, and ascorbic acid into edible coating solutions: Effect on oxidation and structure of marinated egg proteins
Jingbo Liu, Lu Han, Dongkun Cheng, et al.
Food Control (2024) Vol. 161, pp. 110395-110395
Open Access | Times Cited: 8
Comparison of the physical stability, microstructure and protein-lipid co-oxidation of O/W emulsions stabilized by l-arginine/l-lysine-modified soy protein hydrolysate
Bin Zhu, Jinjie Yang, Jingjing Dou, et al.
Food Chemistry (2024) Vol. 447, pp. 138901-138901
Closed Access | Times Cited: 8
Acid-hydrolyzed phenolic extract of parsley (Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions
Peyman Ebrahimi, Ipek Bayram, Anna Lante, et al.
Food Research International (2024) Vol. 187, pp. 114452-114452
Open Access | Times Cited: 8
UV‐A treatment of phenolic extracts impacts colour, bioactive compounds and antioxidant activity
Peyman Ebrahimi, Luziana Hoxha, Dasha Mihaylova, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 15, pp. 9559-9568
Open Access | Times Cited: 6
Effects of Maillard reaction products on myoglobin-mediated lipid oxidation during refrigerated storage of carp
Jiarong Cao, Haixia Yan, Bo Ye, et al.
Food Chemistry (2023) Vol. 434, pp. 137465-137465
Closed Access | Times Cited: 15
Synergistic Mechanisms of Interactions between Myricetin or Taxifolin with α-Tocopherol in Oil-in-Water Emulsions
Ipek Bayram, Artiona Laze, Eric A. Decker
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 24, pp. 9490-9500
Closed Access | Times Cited: 13
Antioxidation Activity Enhancement by Intramolecular Hydrogen Bond and Non-Browning Mechanism of Active Ingredients in Rosemary: Carnosic Acid and Carnosol
Xinyu Liu, Wenzhu Wang, Song‐Po Yao, et al.
The Journal of Physical Chemistry B (2024) Vol. 128, Iss. 31, pp. 7627-7638
Closed Access | Times Cited: 4
A Strategy to Minimize the Chlorophyll Content in the Phenolic Extract of Sugar Beet Leaves: Can this Extract Work as a Natural Antioxidant in Vegetable Oils?
Peyman Ebrahimi, Ipek Bayram, Dasha Mihaylova, et al.
Food and Bioprocess Technology (2024)
Open Access | Times Cited: 4
Kinetic Analysis of Antioxidant Systems Based on Malondialdehyde Accumulation in Mayonnaise Made Using Chickpea Protein and Canola Oil
Thomas Peters, Rodrigo A. Contreras
ACS Food Science & Technology (2025)
Closed Access
Antioxidant and membrane-protective effects of the 3-O-ethyl ascorbic acid-cannabigerol system on UVB-irradiated human keratinocytes
Iwona Jarocka-Karpowicz, Anna Stasiewicz, Ewa Olchowik‐Grabarek, et al.
Free Radical Biology and Medicine (2025) Vol. 228, pp. 251-266
Closed Access
IMPLICAÇÕES NA SAÚDE E NOVOS PARADIGMAS DE CONSUMO DE PRODUTOS CÁRNEOS PROCESSADOS: REVISÃO
Tatiana Labre da Silva, Fernanda De Jorge Gouvêa, Júlia dos Santos Fonseca, et al.
Revista Multidisciplinar do Nordeste Mineiro (2025) Vol. 1, Iss. 1
Closed Access
PHYSICS AND CHEMISTRY OF OXIDATION AND ANTIOXIDANTS
George Wypych
Elsevier eBooks (2025), pp. 57-118
Closed Access
Study of the Effects of the Water and Ethylene Glycol on Biomass Pretreatment Using a Deep Eutectic Solvent and Evaluation of the Antioxidant Activity of Lignins
Shibo Liu, Yue Zhang, Lin Chen, et al.
Industrial & Engineering Chemistry Research (2025)
Closed Access
Structures and compositions of the oil/wall interfaces and wall layers affected the properties of spray-dried fish oil powders
Wenjie Zhang, Lijia Chen, Qiqi Bian, et al.
Food Research International (2025) Vol. 207, pp. 116075-116075
Closed Access
Page 1 - Next Page

Scroll to top