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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:

Dietary cholesterol oxidation products: Perspectives linking food processing and storage with health implications
Yan Liu, Xuan Yang, Fan Xiao, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 21, Iss. 1, pp. 738-779
Closed Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

The Chemical Reactivity of Membrane Lipids
Geneviève Duché, John M. Sanderson
Chemical Reviews (2024) Vol. 124, Iss. 6, pp. 3284-3330
Open Access | Times Cited: 16
Adverse effect of oxidized cholesterol exposure on colitis is mediated by modulation of gut microbiota
Chi Yan, Shou-He Huang, Huafang Ding, et al.
Journal of Hazardous Materials (2023) Vol. 459, pp. 132057-132057
Closed Access | Times Cited: 39
The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing
Carla Fernanda Targueta Barreira, Vanessa Sales de Oliveira, Davy William Hidalgo Chávez, et al.
Food Chemistry (2022) Vol. 403, pp. 134347-134347
Closed Access | Times Cited: 32
Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: a critical review
Junpeng Zeng, Yu Song, Xiaowei Fan, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 28, pp. 10397-10418
Closed Access | Times Cited: 20
Recent advances in nano-related natural antioxidants, their extraction methods and applications in the food industry
Ayla Elmi Kashtiban, Charles Odilichukwu R. Okpala, Atefeh Karimidastjerd, et al.
(2024) Vol. 2, Iss. 2, pp. 125-154
Open Access | Times Cited: 7
Parsley (Petroselinum crispum Mill.): A source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets
Vanessa Sales de Oliveira, Davy William Hidalgo Chávez, Paula Renata Felipe Paiva, et al.
Food Research International (2022) Vol. 156, pp. 111199-111199
Closed Access | Times Cited: 26
Influence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky
Kazeem Dauda Adeyemi, Rasheed O. Sulaimon, Hakeem Ishola, et al.
Meat Science (2024) Vol. 219, pp. 109653-109653
Closed Access | Times Cited: 5
Natural antioxidants as strategy to minimize the presence of lipid oxidation products in canned fish: Research progress, current trends and future perspectives
Fernanda De Jorge Gouvêa, Vanessa Sales de Oliveira, Bárbara Jardim Mariano, et al.
Food Research International (2023) Vol. 173, pp. 113314-113314
Closed Access | Times Cited: 11
A Novel Method for the Determination of Squalene, Cholesterol and Their Oxidation Products in Food of Animal Origin by GC-TOF/MS
Małgorzata Czerwonka, Agnieszka Białek, Barbara Bobrowska‐Korczak
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 5, pp. 2807-2807
Open Access | Times Cited: 4
Toxicological mechanisms of carbon polymers in accelerating cognitive decline in Alzheimer’s disease
Zihe Qi, Juanjuan Cao, Jianghua Liu, et al.
Journal of Advanced Research (2025)
Open Access
Dietary mixed-oxysterols and 27-Hydroxycholesterol induce cognitive impairment by regulating gut microbiota and miR-144-3p in vivo
Tao Wang, Mengwei Ju, Xiaona Zhang, et al.
GeroScience (2025)
Closed Access
Oxysterols, physicochemical properties, and sensory attributes of NaCl‐substituted beef patties fortified with date fruit powder
Kazeem Dauda Adeyemi, Khadijat T. Babatunde, Ronke R. Akanji, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
The Impacts of Cholesterol, Oxysterols, and Cholesterol Lowering Dietary Compounds on the Immune System
Rintaro Yanagisawa, Chaoqi He, Akira Asai, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 20, pp. 12236-12236
Open Access | Times Cited: 17
Phenolic composition and insights into the use of pink pepper (Schinus terebentifolius Raddi) fruit against lipid oxidation in food systems
Jônathas de Souza Vieira, Vanessa Sales de Oliveira, Mara Junqueira Carneiro, et al.
Food Bioscience (2023) Vol. 53, pp. 102556-102556
Closed Access | Times Cited: 8
Dietary Oxidized Cholesterol Aggravates Chemically Induced Murine Colon Inflammation and Alters Gut Microbial Ecology
Chi Yan, Erika Kwek, Huafang Ding, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 41, pp. 13289-13301
Closed Access | Times Cited: 11
Mechanistic Development of Cancers Associated with Processed Meat Products: A Review
Wendy Bedale, Andrew L. Milkowski, Charles J. Czuprynski, et al.
Meat and Muscle Biology (2023) Vol. 7, Iss. 1
Open Access | Times Cited: 6
Guidelines for extraction and quantitative analysis of phytosterols and oxidation products
Bowen Yang, Tian Zhao, Yan Liu, et al.
eFood (2023) Vol. 4, Iss. 4
Open Access | Times Cited: 5
FooDOxS: a database of oxidized sterols content in foods
Ilce Gabriela Medina‐Meza, Yashasvi Vaidya, Carlo Barnaba
Food & Function (2024) Vol. 15, Iss. 12, pp. 6324-6334
Open Access | Times Cited: 1
The Effect of Whey Protein Isolate Hydrolysate on Digestive Properties of Phytosterol
Tian Zhao, Haihui Sun, Shengyang Ji, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 22, pp. 12738-12751
Closed Access | Times Cited: 1
7-Ketocholesterol promotes cholesterol uptake and inflammation in macrophage: Potential mechanisms of dietary COP in atherosclerosis promotion
Weisu Huang, Yan Liu, Qinjun Zhang, et al.
Food Bioscience (2024) Vol. 61, pp. 104773-104773
Closed Access | Times Cited: 1
Statins in the Cause and Prevention of Cancer: Confounding by Indication and Mediation by Rhabdomyolysis and Phosphate Toxicity
Ronald B. Brown
Journal of Cardiovascular Development and Disease (2024) Vol. 11, Iss. 9, pp. 296-296
Open Access | Times Cited: 1
The relationship between dietary patterns derived from inflammation and cognitive impairment in patients undergoing hemodialysis
Yan Zhuang, Xinmei Wang, Xuanrui Zhang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 2
Antioxidant addition improves cholesterol and astaxanthin stability in dry salted shrimp
Josafat A. Hernández‐Becerra, Angélica A. Ochoa‐Flores, Maria Teresa Rodríguez‐Estrada, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 4, pp. 1704-1713
Closed Access | Times Cited: 3
Effects of Phenols from Olive Vegetation Water on Mutagenicity and Genotoxicity of Stored-Cooked Beef Patties
Dario Mercatante, Sarah Currò, Patrizia Rosignoli, et al.
Antioxidants (2024) Vol. 13, Iss. 6, pp. 695-695
Open Access
Dietary oxidized cholesterol causes mucus barrier thinner via decreasing Muc2 expression in the proximal colon and increasing the abundance of mucus-degrading bacteria
Chi Yan, Shou-He Huang, Zixing Chen, et al.
Deleted Journal (2024)
Open Access
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