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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:

Acylated anthocyanins: A review on their bioavailability and effects on postprandial carbohydrate metabolism and inflammation
Johanna Jokioja, Baoru Yang, Kaisa M. Linderborg
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 6, pp. 5570-5615
Open Access | Times Cited: 78

Showing 1-25 of 78 citing articles:

Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives
Thiécla Katiane Osvaldt Rosales, João Paulo Fabi
Colloids and Surfaces B Biointerfaces (2022) Vol. 218, pp. 112707-112707
Closed Access | Times Cited: 45
Recent advances in stability improvement of anthocyanins by efficient methods and its application in food intelligent packaging: A review
Rui Tang, Yong He, Kai Fan
Food Bioscience (2023) Vol. 56, pp. 103164-103164
Closed Access | Times Cited: 41
Effect of shading determined by photovoltaic panels installed above the vines on the performance of cv. Corvina (Vitis vinifera L.)
Giuseppe Ferrara, M. Boselli, M. Palasciano, et al.
Scientia Horticulturae (2022) Vol. 308, pp. 111595-111595
Closed Access | Times Cited: 39
Nanoencapsulated anthocyanins: A new technological approach to increase physical-chemical stability and bioaccessibility
Thiécla Katiane Osvaldt Rosales, Lucas de Freitas Pedrosa, Karen Rebouças Nascimento, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108516-108516
Closed Access | Times Cited: 25
Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles
Thiécla Katiane Osvaldt Rosales, João Paulo Fabi
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 24
Effects of purple potato anthocyanins on the in vitro digestive properties of starches of different crystalline types
Yuwen Li, Qianyun Ma, Chengbin Jiang, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 131052-131052
Closed Access | Times Cited: 11
Patented technologies in the extraction, preservation, and application of anthocyanins in food: A review
Sulem Yali Granados‐Balbuena, Vanesa Chicatto-Gasperín, Ericka Santacruz‐Juárez, et al.
Applied Food Research (2024) Vol. 4, Iss. 1, pp. 100388-100388
Open Access | Times Cited: 9
Recent advances in chitosan-based active and intelligent packaging films incorporated with flavonoids
X.-S. Liu, Fengfeng Xu, Huimin Yong, et al.
Food Chemistry X (2025) Vol. 25, pp. 102200-102200
Open Access | Times Cited: 1
Facile and green synthesis of nanocarriers from chondroitin sulfate-based and whey protein isolate with improved stability and biocompatibility for anthocyanins protection
Zixuan Li, Zhipeng Gao, Donglin Su, et al.
Food Chemistry (2025) Vol. 476, pp. 143449-143449
Closed Access | Times Cited: 1
Effects of acylated and nonacylated anthocyanins extracts on gut metabolites and microbiota in diabetic Zucker rats: A metabolomic and metagenomic study
Kang Chen, Xuetao Wei, Maaria Kortesniemi, et al.
Food Research International (2022) Vol. 153, pp. 110978-110978
Closed Access | Times Cited: 35
Anthocyanins as Promising Molecules Affecting Energy Homeostasis, Inflammation, and Gut Microbiota in Type 2 Diabetes with Special Reference to Impact of Acylation
Kang Chen, Maaria Kortesniemi, Kaisa M. Linderborg, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 71, Iss. 2, pp. 1002-1017
Open Access | Times Cited: 35
Optimal conditions for anthocyanin extract microencapsulation in taro starch: Physicochemical characterization and bioaccessibility in gastrointestinal conditions
Sylvia Rosales-Chimal, Ricardo Omar Navarro‐Cortez, Luís A. Bello‐Pérez, et al.
International Journal of Biological Macromolecules (2022) Vol. 227, pp. 83-92
Closed Access | Times Cited: 33
Anthocyanin-Rich Butterfly Pea Flower Extract Ameliorating Low-Grade Inflammation in a High-Fat-Diet and Lipopolysaccharide-Induced Mouse Model
Qinqin Yu, F S Yu, Qiong Li, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 31, pp. 11941-11956
Closed Access | Times Cited: 19
Progress on molecular modification and functional applications of anthocyanins
Yun Wang, David Julian McClements, Long Chen, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 31, pp. 11409-11427
Closed Access | Times Cited: 18
Spray drying to produce novel phytochemical-rich ingredients from juice and pomace of American elderberry
KS Ravichandran, Edilene Souza da Silva, Margarida Moncada, et al.
Food Bioscience (2023) Vol. 55, pp. 102981-102981
Open Access | Times Cited: 17
Anthocyanins and Type 2 Diabetes: An Update of Human Study and Clinical Trial
Aleksandra Kozłowska, Aneta Nitsch–Osuch
Nutrients (2024) Vol. 16, Iss. 11, pp. 1674-1674
Open Access | Times Cited: 6
Nanotechnology as a Tool to Mitigate the Effects of Intestinal Microbiota on Metabolization of Anthocyanins
Thiécla Katiane Osvaldt Rosales, Neuza Mariko Aymoto Hassimotto, Franco Maria Lajolo, et al.
Antioxidants (2022) Vol. 11, Iss. 3, pp. 506-506
Open Access | Times Cited: 25
Biocolorants in food: Sources, extraction, applications and future prospects
Monika Thakur, V.K. Modi
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 14, pp. 4674-4713
Closed Access | Times Cited: 23
Research Progress on Absorption, Metabolism, and Biological Activities of Anthocyanins in Berries: A Review
Hongkun Xue, Yumei Sang, Yuchao Gao, et al.
Antioxidants (2022) Vol. 12, Iss. 1, pp. 3-3
Open Access | Times Cited: 23
Bioactivity and application of anthocyanins in skin protection and cosmetics: an extension as a functional pigment
Xusheng Li, Chuqi Liu, Yawen Li, et al.
Phytochemistry Reviews (2023) Vol. 22, Iss. 6, pp. 1441-1467
Closed Access | Times Cited: 16
Role of superfine grinding in purple-whole-wheat flour. Part Ⅰ: Impacts of size reduction on anthocyanin profile, physicochemical and antioxidant properties
Yingfen Jiang, Ziqi Qi, Jianuo Li, et al.
LWT (2024) Vol. 197, pp. 115940-115940
Open Access | Times Cited: 5
Application of anthocyanins from blue pea flower in yoghurt and fermented milk: An alternate natural blue colour to spirulina
Gayan Chandrajith Vidana Gamage, Joo Kheng Goh, Wee Sim Choo
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100957-100957
Open Access | Times Cited: 5
Enzymatic acylation of cyanidin-3-O-glucoside with aromatic and aliphatic acid methyl ester: Structure–stability relationships of acylated derivatives
Zhiying Li, Wei Teng, Xu Xie, et al.
Food Research International (2024) Vol. 192, pp. 114824-114824
Closed Access | Times Cited: 5
The health-promoting anthocyanin petanin in Lycium ruthenicum fruit: a promising natural colorant
Shaohua Zeng, Shuang Lin, Zhiqiang Wang, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 28, pp. 10484-10497
Open Access | Times Cited: 11
Red Cabbage Anthocyanins Attenuate Cognitive Impairment By Attenuating Neuroinflammation and Regulating Gut Microbiota in Aging Mice
Nan Zhang, Pu Jing
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 41, pp. 15064-15072
Closed Access | Times Cited: 11
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