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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:

Occurrence, types, properties and interactions of phenolic compounds with other food constituents in oil-bearing plants
Muhammad H. Alu’datt, Taha Rababah, Mohammad N. Alhamad, et al.
Critical Reviews in Food Science and Nutrition (2017) Vol. 58, Iss. 18, pp. 3209-3218
Closed Access | Times Cited: 45

Showing 1-25 of 45 citing articles:

Re-thinking functional food development through a holistic approach
Marilisa Alongi, Monica Anese
Journal of Functional Foods (2021) Vol. 81, pp. 104466-104466
Open Access | Times Cited: 200
Quercetin, Epigallocatechin Gallate, Curcumin, and Resveratrol: From Dietary Sources to Human MicroRNA Modulation
Erika Cione, Chiara La Torre, Roberto Cannataro, et al.
Molecules (2019) Vol. 25, Iss. 1, pp. 63-63
Open Access | Times Cited: 179
A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes
Xianghui Yan, Zheling Zeng, David Julian McClements, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 2, pp. 1312-1336
Closed Access | Times Cited: 62
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: 32
A comprehensive review on different classes of polyphenolic compounds present in edible oils
Alam Zeb
Food Research International (2021) Vol. 143, pp. 110312-110312
Closed Access | Times Cited: 70
Phenolic Compounds of Therapeutic Interest in Neuroprotection
José Manuel Nájera-Maldonado, Ricardo Salazar, Patricia Álvarez-Fitz, et al.
Journal of Xenobiotics (2024) Vol. 14, Iss. 1, pp. 227-246
Open Access | Times Cited: 14
Bioaccessibility and bioavailability changes of phenolic compounds in pumpkins (Cucurbita moschata): A review
Zihong Yang, Amrit BK, Wanrong Zhao, et al.
Food Bioscience (2022) Vol. 47, pp. 101753-101753
Closed Access | Times Cited: 32
Virgin coconut oil: A comprehensive review of antioxidant activity and mechanisms contributed by phenolic compounds
Yuqing Zeng, Jintao He, Bo-Yong Hu, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 4, pp. 1052-1075
Closed Access | Times Cited: 29
Development of “Smart Foods” for health by nanoencapsulation: Novel technologies and challenges
Akhilesh Kumar Singh, Priti Pal, Brijesh Pandey, et al.
Food Chemistry X (2023) Vol. 20, pp. 100910-100910
Open Access | Times Cited: 20
Anti-inflammatory effects of oleic acid and the anthocyanin keracyanin alone and in combination: effects on monocyte and macrophage responses and the NF-κB pathway
Aline Boveto Santamarina, Luciana Pellegrini Pisani, Ella J. Baker, et al.
Food & Function (2021) Vol. 12, Iss. 17, pp. 7909-7922
Open Access | Times Cited: 35
Phenolic compounds in walnut pellicle improve walnut (Juglans regia L.) protein solubility under pH-shifting condition
Xiangzhen Kong, Zilin Huang, Caimeng Zhang, et al.
Food Research International (2022) Vol. 163, pp. 112156-112156
Closed Access | Times Cited: 27
Specific Secondary Metabolites of Medicinal Plants and Their Role in Stress Adaptation
Oksana Sytar, Shokoofeh Hajihashemi
(2024), pp. 425-479
Closed Access | Times Cited: 5
Antibiofilm Potential of Medicinal Plants against Candida spp. Oral Biofilms: A Review
Rafaela Guimarães, Catarina Milho, Ângela Liberal, et al.
Antibiotics (2021) Vol. 10, Iss. 9, pp. 1142-1142
Open Access | Times Cited: 28
Effects of rice bran phenolics on the structure of rice bran protein under different degrees of rancidity
Benpeng Zhang, Helin Li, Fang Li, et al.
LWT (2022) Vol. 167, pp. 113812-113812
Open Access | Times Cited: 20
Stabilization of a collagen peptide-cranberry juice by three functional polysaccharides with different charge characteristics
Zihan Zhang, Yueyue Yang, Huang Xiang, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108518-108518
Closed Access | Times Cited: 13
UNVEILING THE FUNCTIONAL IMPLICATIONS AND COMPLEX INTERPLAY BETWEEN BOUND PHENOLIC COMPOUNDS AND PHENOLICS IN FOOD: A COMPREHENSIVE REVIEW
Dua Amna, Muhammad Islam, Ammara Farooq, et al.
Agrobiological Records (2023) Vol. 13, pp. 70-81
Open Access | Times Cited: 11
How food matrices modulate folate bioaccessibility: A comprehensive overview of recent advances and challenges
Fengyuan Liu, Minnamari Edelmann, Vieno Piironen, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 4
Characterization of chitosan/α-lactalbumin nanocomplex particle and its encapsulation for retinol
Zhanmei Jiang, Jinzhe Li, Wei Chen, et al.
Food Bioscience (2022) Vol. 51, pp. 102229-102229
Closed Access | Times Cited: 19
A Comprehensive Review of the Health Benefits, Nutritional Composition, and Agricultural Aspects of Sesame Seeds
Hafiza Madiha Jaffar, I AKHTAR, M. F. Saleem, et al.
Journal of Food Biochemistry (2025) Vol. 2025, Iss. 1
Open Access
Modulation of surface properties and emulsifying properties of gliadin particles by alkyl gallates: Effects of pH and alkyl chain length
Can Wu, Ziqing Zhao, Rong He, et al.
Food Research International (2025) Vol. 211, pp. 116480-116480
Closed Access
Understanding of the Role of Pretreatment Methods on Rapeseed Oil from the Perspective of Phenolic Compounds
Yong‐Jiang Xu, Fan Jiang, Jun-Ge Song, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 33, pp. 8847-8854
Closed Access | Times Cited: 24
Thymus hirtus Willd. ssp. algeriensis Boiss. and Reut: A Comprehensive Review on Phytochemistry, Bioactivities, and Health-Enhancing Effects
Radhia Aitfella Lahlou, Nsevolo Samba, Pedro F. Soeiro, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3195-3195
Open Access | Times Cited: 15
Free and bound phenolic profiles and antioxidant ability of eleven marine macroalgae from the South China Sea
Ziting Peng, Yujiao Wu, Qiongyao Fu, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 3
Changes in phytochemical profiles, relevant enzyme activity and antioxidant capacity of different germinated maize varieties
Yizhu Lu, Fanyu Wang, Hao Luo, et al.
Food Bioscience (2023) Vol. 56, pp. 103410-103410
Closed Access | Times Cited: 8
Understanding microwave-assisted extraction of phenolic compounds from diverse food waste feedstocks
Yagya Gupta, Brian Barrett, Dionisios G. Vlachos
Chemical Engineering and Processing - Process Intensification (2024) Vol. 203, pp. 109870-109870
Closed Access | Times Cited: 2
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