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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:

Iron supplementation and iron-fortified foods: a review
Yaxing Man, Tiantian Xu, Benu Adhikari, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 16, pp. 4504-4525
Closed Access | Times Cited: 69

Showing 1-25 of 69 citing articles:

Pathways in formulating foods for the elderly
Yuxin Qin, Christopher J. Pillidge, Bernie Harrison, et al.
Food Research International (2024) Vol. 186, pp. 114324-114324
Open Access | Times Cited: 17
Nutrition-specific interventions for preventing and controlling anaemia throughout the life cycle: an overview of systematic reviews
Katharina da Silva Lopes, Noyuri Yamaji, Obaidur Rahman, et al.
Cochrane library (2021) Vol. 2022, Iss. 1
Open Access | Times Cited: 79
Iron deficiency anemia: a critical review on iron absorption, supplementation and its influence on gut microbiota
Bolun Sun, Beibei Tan, Panxue Zhang, et al.
Food & Function (2024) Vol. 15, Iss. 3, pp. 1144-1157
Closed Access | Times Cited: 8
Pioneering Role of Nanopore Single-Molecule Sensing in Environmental and Food Surveillance
W. W. Tian, Xu Wang, Yan Zhang, et al.
Biosensors (2025) Vol. 15, Iss. 1, pp. 41-41
Open Access | Times Cited: 1
Versatile Nanomaterials That Interfere with Ferroptosis in the Tumor Microenvironment
Yurong Liu, Yunheng Liu, Xinting Li, et al.
International Journal of Nanomedicine (2025) Vol. Volume 20, pp. 2461-2473
Open Access | Times Cited: 1
Metals on the Menu—Analyzing the Presence, Importance, and Consequences
Vedran Milanković, Tamara Tasić, Andreja Leskovac, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1890-1890
Open Access | Times Cited: 5
Exploration of iron-binding mode, digestion Kinetics, and iron absorption behavior of Antarctic Krill–derived heptapeptide–iron complex
Shengjie Hu, Songyi Lin, Yao Liu, et al.
Food Research International (2022) Vol. 154, pp. 110996-110996
Closed Access | Times Cited: 22
Influence of different nano/micro-carriers on the bioavailability of iron: Focus on in vitro–in vivo studies
Chen Tan, Aslı Can Karaça, Elham Assadpour, et al.
Advances in Colloid and Interface Science (2023) Vol. 318, pp. 102949-102949
Closed Access | Times Cited: 12
Factors affecting iron absorption and the role of fortification in enhancing iron levels
Dipun Nirmal Perera, Chathurangi Lakshika Palliyaguruge, Dasuni Dilkini Eapasinghe, et al.
Nutrition Bulletin (2023) Vol. 48, Iss. 4, pp. 442-457
Closed Access | Times Cited: 12
Characterization of Oyster Protein Hydrolysate–Iron Complexes and their In Vivo Protective Effects against Iron Deficiency-Induced Symptoms in Mice
Xiaoyang Liu, Xuening Yu, Shijie Dou, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 44, pp. 16618-16629
Closed Access | Times Cited: 11
Boosting nutritional value: the role of iron fortification in meat and meat products
Ahmed Hamad, Pallavi Singh
BioMetals (2025)
Open Access
Impact of Iron Binding on the Functional and Digestive Properties of Potato Protein Fractions
Sisheng Li, Minna Luo, Yuzhen Zhang, et al.
Food Hydrocolloids (2025), pp. 111129-111129
Closed Access
A Metal-Polyphenol Network-Based Iron Supplement with Improved Stability and Reduced Gastrointestinal Toxicity for Iron Deficiency Anemia Therapy
Ying Yao, Yuanzheng Chen, Jie Fu, et al.
Materials Today Bio (2025) Vol. 31, pp. 101598-101598
Open Access
Iron Bioavailability: A Comparative Study of Plant-Based and Animal-Based Burgers
Sisheng Li, Minna Luo, Siu Ling Wong, et al.
Food Biophysics (2025) Vol. 20, Iss. 1
Closed Access
A novel iron fortifier prepared through quinoa protein peptides hydrolyzed with different proteases
Yuqiang Ding, Zifei Zhao, Xinxia Zhang, et al.
International Journal of Biological Macromolecules (2025), pp. 141892-141892
Closed Access
Research Progress on the Effects of Iron on Human Body
洪洋 王
Advances in Clinical Medicine (2025) Vol. 15, Iss. 03, pp. 645-650
Closed Access
Knowledge, attitudes, and practices related to iron deficiency anemia and probiotics among adolescent girls in Anantapur, India: A QIDAP-guided cross-sectional study
Sparsh Sumnirom Subba, Sumana Araveti
Food and Humanity (2025) Vol. 4, pp. 100551-100551
Closed Access
Exploring customer segmentation for food products with additional health benefits: A case study on iron-biofortified vegetables, functional foods, and dietary supplements
Ann-Kristin Welk, Clara Mehlhose, Diemo Daum, et al.
Appetite (2025), pp. 108004-108004
Closed Access
Effect of iron-fortification process on the stability and iron bioaccessibility of broad bean flours
Milagros Arnal, Marta Gallego, Leticia Mora, et al.
LWT (2025), pp. 117766-117766
Open Access
Zinc Biofortification in Cereal Crops: Overview and Prospects
Muhammad Fraz Ali, Lijuan Ma, Sidra Sohail, et al.
Journal of soil science and plant nutrition (2025)
Closed Access
Cumin-Harvesting Mechanization of the Xinjiang Cotton–Cumin Intercropping System: Review of the Problem Status and Solutions
S.F. Tai, Zhong Tang, Bin Li, et al.
Agriculture (2025) Vol. 15, Iss. 8, pp. 809-809
Open Access
Advances in Structure and Function of Non-heme Proteins in Food Stuffs: A Promising Dietary Iron Source for Human Health
Yilin Xing, Xuetong Wang, Selenge Erdenechimeg, et al.
Food Bioscience (2025), pp. 106621-106621
Closed Access
Vegetables with Enhanced Iron Bioavailability—German Consumers’ Perceptions of a New Approach to Improve Dietary Iron Supply
Ann-Kristin Welk, Clara Mehlhose, Diemo Daum, et al.
Nutrients (2023) Vol. 15, Iss. 10, pp. 2291-2291
Open Access | Times Cited: 9
Recent advances in the formulation strategy to improve iron bioavailability: A review
Sudhanshu Ranjan Rout, Deepak Pradhan, Jitu Haldar, et al.
Journal of Drug Delivery Science and Technology (2024) Vol. 95, pp. 105633-105633
Closed Access | Times Cited: 3
Heme iron as potential iron fortifier for food application – characterization by material techniques
Maciej Jarzębski, Marek Wieruszewski, Mikołaj Kościński, et al.
REVIEWS ON ADVANCED MATERIALS SCIENCE (2023) Vol. 62, Iss. 1
Open Access | Times Cited: 9
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