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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:

Bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey fermented with lactic acid bacteria
Laura Escrivá, Lara Manyes, Pilar Vila‐Donat, et al.
Food & Function (2021) Vol. 12, Iss. 22, pp. 11250-11261
Closed Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Bioaccessibility and bioavailability of phytochemicals: Influencing factors, improvements, and evaluations
Yao Hu, Qianzhu Lin, Hui Zhao, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108165-108165
Closed Access | Times Cited: 87
Probiotic fermentation of polyphenols: potential sources of novel functional foods
Rohit Sharma, Bhawna Diwan, Brij Pal Singh, et al.
Food Production Processing and Nutrition (2022) Vol. 4, Iss. 1
Open Access | Times Cited: 53
Neurotoxicity of ochratoxin A: Molecular mechanisms and neurotherapeutic strategies
Blessing A. Obafemi, Isaac A. Adedara, João Batista Teixeira da Rocha
Toxicology (2023) Vol. 497-498, pp. 153630-153630
Closed Access | Times Cited: 26
Proteomic Analysis of the Murine Liver Response to Oral Exposure to Aflatoxin B1 and Ochratoxin A: The Protective Role to Bioactive Compounds
Silvia Trombetti, Alessandra Cimbalo, Michela Grosso, et al.
Toxins (2025) Vol. 17, Iss. 1, pp. 29-29
Open Access | Times Cited: 1
Recent advances and potentiality of phenyllactic acid: source, antimicrobial mechanism, and applications
Yuwei Sun, Jiang Zhu, Tao Wang, et al.
Trends in Food Science & Technology (2025), pp. 104926-104926
Closed Access | Times Cited: 1
Oral bioavailability of bioactive compounds; modulating factors, in vitro analysis methods, and enhancing strategies
Cristian Dima, Elham Assadpour, Alexandru Nechifor, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 24, pp. 8501-8539
Closed Access | Times Cited: 14
Characterization of lactic acid bacteria isolated from human breast milk and their bioactive metabolites with potential application as a probiotic food supplement
Abel Navarré, Tiago de Melo Nazareth, Carlos Luz, et al.
Food & Function (2024) Vol. 15, Iss. 15, pp. 8087-8103
Open Access | Times Cited: 5
Bioaccessibility Study of Aflatoxin B1 and Ochratoxin A in Bread Enriched with Fermented Milk Whey and/or Pumpkin
Laura Escrivá, Fojan Agahi, Pilar Vila‐Donat, et al.
Toxins (2021) Vol. 14, Iss. 1, pp. 6-6
Open Access | Times Cited: 29
Pumpkin extract and fermented whey individually and in combination alleviated AFB1- and OTA-induced alterations on neuronal differentiation in vitro
Massimo Frangiamone, Manuel Alonso-Garrido, Guillermina Font, et al.
Food and Chemical Toxicology (2022) Vol. 164, pp. 113011-113011
Closed Access | Times Cited: 22
Cellular and molecular mechanisms of aflatoxin B1-mediated neurotoxicity: The therapeutic role of natural bioactive compounds
Isaac A. Adedara, Oluwadarasimi E. Atanda, Camila Sant’Anna Monteiro, et al.
Environmental Research (2023) Vol. 237, pp. 116869-116869
Closed Access | Times Cited: 13
Metabolomic Comparison of Guava (Psidium guajava L.) Leaf Extracts Fermented by Limosilactobacillus fermentum and Lactiplantibacillus plantarum and Their Antioxidant and Antiglycation Activities
Bo-Gyu Jun, Suhyun Kim, Seon-Hyeok Kim, et al.
Nutrients (2024) Vol. 16, Iss. 6, pp. 841-841
Open Access | Times Cited: 5
The Protective Effect of Pumpkin and Fermented Whey Mixture against AFB1 and OTA Immune Toxicity In Vitro. A Transcriptomic Approach
Massimo Frangiamone, Manuel Lozano, Alessandra Cimbalo, et al.
Molecular Nutrition & Food Research (2023) Vol. 67, Iss. 19
Open Access | Times Cited: 11
Probiotic Potential of Lactic Acid Bacteria with Antioxidant Properties in Modulating Health: Mechanisms, Applications, and Future Directions
Yuan Gao, Qianyi Liang, Junqi Sun, et al.
Food Bioscience (2025), pp. 106181-106181
Closed Access
Evaluation of antiobesogenic properties of fermented foods: In silico insights
Abdullahi Adekilekun Jimoh, Janet Adeyinka Adebo
Journal of Food Science (2025) Vol. 90, Iss. 3
Open Access
Lactic acid bacterial fermentation as a biotransformation strategy to enhance the bioavailability of phenolic antioxidants in fruits and vegetables: A comprehensive review
Indeewarie Hemamali Dissanayake, Wahida Tabassum, Muhammad A. Alsherbiny, et al.
Food Research International (2025), pp. 116283-116283
Open Access
Microbiological Technology to Extract Bioactive Molecules from Agricultural and Industrial Waste
Muyideen Olaitan Bamidele, Micheal Bola Bamikale, Moses Bamidele, et al.
(2025), pp. 121-138
Closed Access
Deepening the Modulatory Activity of Bioactive Compounds Against AFB1- and OTA-Induced Neuronal Toxicity Through a Proteomic Approach
Alessandra Cimbalo, Massimo Frangiamone, Lara Manyes
Antioxidants (2025) Vol. 14, Iss. 5, pp. 571-571
Open Access
Evaluation of Dietary Bioactive Agents Against Aflatoxin B1 and Ochratoxin A-Induced Duodenal Toxicity in Rats
Sarra Rafai, Alessandra Cimbalo, Lara Manyes
Foods (2025) Vol. 14, Iss. 10, pp. 1793-1793
Open Access
Aflatoxin B1 and ochratoxin A reduction by Lactobacillus spp. during bread making
Laura Escrivá, Jorge Calpe, Carla Lafuente, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 14, pp. 7095-7103
Open Access | Times Cited: 9
Protective role of fermented whey and pumpkin extract against aflatoxin B1 and ochratoxin A toxicity in Jurkat T-cells
Alessandra Cimbalo, Massimo Frangiamone, Manuel Lozano, et al.
World Mycotoxin Journal (2022) Vol. 16, Iss. 2, pp. 165-178
Closed Access | Times Cited: 9
Characterizing the impact of species/strain-specific Lactiplantibacillus plantarum with community assembly and metabolic regulation in pickled Suancai
Menglu Yang, Haimei Lai, Yali Wang, et al.
Food Research International (2023) Vol. 174, pp. 113650-113650
Closed Access | Times Cited: 4
Effect of pasteurization and storage on the bioavailability of milk proteins during in vitro intestinal digestion and Caco-2 cell transport
Xing Li, Ran Xiao, Shudong He, et al.
Food Bioscience (2024) Vol. 61, pp. 104940-104940
Closed Access | Times Cited: 1
Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage
Jing Zou, Yinghong Hu, Kuo Li, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 164-164
Open Access | Times Cited: 6
Strategy for Revalorization of Cheese Whey Streams to Produce Phenyllactic Acid
Haritha Meruvu
(2023), pp. 88-88
Open Access | Times Cited: 1
Ropiness, bacterial, and mold food spoilage in sourdough and bakery products
Birsen Yılmaz, Şerife Ayten, Şehriban Duyar-Özer, et al.
Elsevier eBooks (2024), pp. 97-107
Closed Access
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