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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:

Advances in static in vitro digestion models after the COST action Infogest consensus protocol
Raffaella Colombo, Lucia Ferron, Ilaria Frosi, et al.
Food & Function (2021) Vol. 12, Iss. 17, pp. 7619-7636
Closed Access | Times Cited: 47

Showing 1-25 of 47 citing articles:

Static in vitro digestion model adapted to the general older adult population: an INFOGEST international consensus
Olivia Ménard, Uri Lesmes, Carmit Shani-Levi, et al.
Food & Function (2023) Vol. 14, Iss. 10, pp. 4569-4582
Open Access | Times Cited: 43
Insight of rheology, water distribution and in vitro digestive behavior of starch based-emulsion gel: Impact of potato starch concentration
Yuying Hu, Chunmei Li, Yunbing Tan, et al.
Food Hydrocolloids (2022) Vol. 132, pp. 107859-107859
Open Access | Times Cited: 66
Applications of the INFOGEST In Vitro Digestion Model to Foods: A Review
Hualu Zhou, Yunbing Tan, David Julian McClements
Annual Review of Food Science and Technology (2022) Vol. 14, Iss. 1, pp. 135-156
Open Access | Times Cited: 38
Globe Artichoke (Cynara scolymus L.) By-Products in Food Applications: Functional and Biological Properties
Raffaella Colombo, Giulia Moretto, Vanessa Pellicorio, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1427-1427
Open Access | Times Cited: 11
Development of a functional Greek sheep yogurt incorporating a probiotic Lacticaseibacillus rhamnosus wild-type strain as adjunct starter culture
Ioanna Gkitsaki, Panagiota Potsaki, Ioanna Dimou, et al.
Heliyon (2024) Vol. 10, Iss. 2, pp. e24446-e24446
Open Access | Times Cited: 10
Strategic choices for in vitro food digestion methodologies enabling food digestion design
Dorine Duijsens, Katharina Pälchen, J.M. Guevara-Zambrano, et al.
Trends in Food Science & Technology (2022) Vol. 126, pp. 61-72
Open Access | Times Cited: 29
The potential effects of in vitro digestion on the physicochemical and biological characteristics of polystyrene nanoplastics
Lourdes Vela, Aliro Villacorta, Tom Venus, et al.
Environmental Pollution (2023) Vol. 329, pp. 121656-121656
Open Access | Times Cited: 19
Antioxidant and Anti-Inflammatory Activity of Coffee Brew Evaluated after Simulated Gastrointestinal Digestion
Luigi Castaldo, Marianna Toriello, Raffaele Sessa, et al.
Nutrients (2021) Vol. 13, Iss. 12, pp. 4368-4368
Open Access | Times Cited: 33
Sterol bioaccessibility in a plant sterol-enriched beverage using the INFOGEST digestion method: Influence of gastric lipase, bile salts and cholesterol esterase
Mussa Makran, Nerea Faubel, Gabriel López‐García, et al.
Food Chemistry (2022) Vol. 382, pp. 132305-132305
Open Access | Times Cited: 26
Recent advances in oral delivery systems of resveratrol: foreseeing their use in functional foods
Pedro M. Silva, Catarina Gonçalves, Lorenzo Pastrana, et al.
Food & Function (2023) Vol. 14, Iss. 23, pp. 10286-10313
Open Access | Times Cited: 15
Pea protein extraction method impacts the protein (micro)structural organisation and in vitro digestion kinetics
S.H.E. Verkempinck, Dorine Duijsens, Ankita Mukherjee, et al.
Food & Function (2024) Vol. 15, Iss. 2, pp. 953-966
Open Access | Times Cited: 5
Chemical Composition of Green Pea (Pisum sativum L.) Pods Extracts and Their Potential Exploitation as Ingredients in Nutraceutical Formulations
Luigi Castaldo, Luana Izzo, Anna Gaspari, et al.
Antioxidants (2021) Vol. 11, Iss. 1, pp. 105-105
Open Access | Times Cited: 28
Production, health‐promoting properties and characterization of bioactive peptides from cereal and legume grains
Taiwo Ayodele Aderinola, Kwaku G. Duodu
BioFactors (2022) Vol. 48, Iss. 5, pp. 972-992
Open Access | Times Cited: 21
Nutraceutical potential of industrial hemp (Cannabis sativa L.) extracts: physicochemical stability and bioaccessibility of cannabidiol (CBD) nanoemulsions
Huijuan Zheng, Bingcan Chen, Jiajia Rao
Food & Function (2022) Vol. 13, Iss. 8, pp. 4502-4512
Closed Access | Times Cited: 20
Bioaccessible Bread Melanoidins Modulate Oxidative Stress, Reduce Inflammation and Suppress Adhesion of Helicobacter pylori to Caco-2 Cells
Gisela Gerardi, Virginia Temiño, Gonzalo Salazar, et al.
Nutrients (2025) Vol. 17, Iss. 4, pp. 648-648
Open Access
Phytochemicals from Artichoke (Cynara cardunculus var. scolymus L.) By-Products
Raffaella Colombo, Giulia Moretto, Chiara Milanese, et al.
(2025), pp. 109-156
Closed Access
A Review on In Vitro Evaluation of Chemical and Physical Digestion for Controlling Gastric Digestion of Food
Hiroyuki Kozu, Isao Kobayashi, Sosaku Ichikawa
Foods (2025) Vol. 14, Iss. 8, pp. 1435-1435
Open Access
Current Perspectives on Gastrointestinal Models to Assess Probiotic-Pathogen Interactions
Mehreen Anjum, Arja Laitila, Arthur C. Ouwehand, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 18
Beyond the Bowl: Understanding Amino Acid Requirements and Digestibility to Improve Protein Quality Metrics for Dog and Cat Foods
Pawanpreet Singh, Sydney Banton, G. Bosch, et al.
Advances in experimental medicine and biology (2024), pp. 99-134
Closed Access | Times Cited: 3
A miniaturised semi-dynamic in-vitro model of human digestion
Víctor Calero, Patrícia M. Rodrigues, Tiago Dias, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 3
In vitro digestibility and hepato-protective potential of Lophatherum gracile Brongn. leave extract
Yi‐Long Ma, Zheng‐Fang Wu, Zhi Li, et al.
Food Chemistry (2023) Vol. 433, pp. 137336-137336
Closed Access | Times Cited: 8
Exploring the Antioxidant Potential of Blackberry and Raspberry Leaves: Phytochemical Analysis, Scavenging Activity, and In Vitro Polyphenol Bioaccessibility
Iulia Varzaru, Alexandra Gabriela Oancea, Petru Alexandru Vlaicu, et al.
Antioxidants (2023) Vol. 12, Iss. 12, pp. 2125-2125
Open Access | Times Cited: 8
Changes in polyphenolic compounds and antioxidant activity of Japanese pickled apricot with salted red perilla leaf during pickling and digestion process
Jutalak Suwannachot, Yukiharu Ogawa
Food Research International (2024) Vol. 192, pp. 114752-114752
Closed Access | Times Cited: 2
Studying semi-dynamic digestion kinetics of food: Establishing a computer-controlled multireactor approach
S.H.E. Verkempinck, Dorine Duijsens, Daphne Michels, et al.
Food Research International (2022) Vol. 156, pp. 111301-111301
Open Access | Times Cited: 9
Bioaccessibility and uptake/epithelial transport of vitamin E: Discoveries and challenges of in vitro and ex vivo assays
Larissa Catelli Rocha Torres, Alan Giovanini de Oliveira Sartori, Anna Paula de Souza Silva, et al.
Food Research International (2022) Vol. 162, pp. 112143-112143
Closed Access | Times Cited: 8
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