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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:

Phenolic compounds in fruits – an overview
Charles Windson Isidoro Haminiuk, Giselle Maria Maciel, Manuel S. V. Plata‐Oviedo, et al.
International Journal of Food Science & Technology (2012) Vol. 47, Iss. 10, pp. 2023-2044
Closed Access | Times Cited: 508

Showing 1-25 of 508 citing articles:

Role of Phenolic Compounds in Human Disease: Current Knowledge and Future Prospects
Md. Mominur Rahman, Md. Saidur Rahaman, Md. Rezaul Islam, et al.
Molecules (2021) Vol. 27, Iss. 1, pp. 233-233
Open Access | Times Cited: 553
Towards integral utilization of grape pomace from winemaking process: A review
Carolina Beres, Gislaine N.S. Costa, Ignacio Cabezudo, et al.
Waste Management (2017) Vol. 68, pp. 581-594
Closed Access | Times Cited: 492
Phenolic composition and antioxidant potential of grain legume seeds: A review
Balwinder Singh, Jatinder Pal Singh, Amritpal Kaur, et al.
Food Research International (2017) Vol. 101, pp. 1-16
Closed Access | Times Cited: 396
Fruit and vegetable waste management: Conventional and emerging approaches
Irene Esparza, Nerea Jiménez‐Moreno, Fernando Bimbela, et al.
Journal of Environmental Management (2020) Vol. 265, pp. 110510-110510
Closed Access | Times Cited: 371
Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers
Afshin Faridi Esfanjani, Elham Assadpour, Seid Mahdi Jafari
Trends in Food Science & Technology (2018) Vol. 76, pp. 56-66
Closed Access | Times Cited: 368
Phenolic compounds: their journey after intake
Gustavo R. Velderrain‐Rodríguez, H. Palafox-Carlos, Abraham Wall‐Medrano, et al.
Food & Function (2013) Vol. 5, Iss. 2, pp. 189-197
Closed Access | Times Cited: 362
Elicitation: A Tool for Enriching the Bioactive Composition of Foods
Nieves Baenas, Cristina García‐Viguera, Diego A. Moreno
Molecules (2014) Vol. 19, Iss. 9, pp. 13541-13563
Open Access | Times Cited: 343
Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods
Albert Ibarz Ribas, Olga Martín‐Belloso, Robert Soliva‐Fortuny, et al.
Critical Reviews in Food Science and Nutrition (2017) Vol. 58, Iss. 15, pp. 2531-2548
Closed Access | Times Cited: 290
The nutritional and health attributes of kiwifruit: a review
David P. Richardson, Juliet Ansell, Lynley Drummond
European Journal of Nutrition (2018) Vol. 57, Iss. 8, pp. 2659-2676
Open Access | Times Cited: 287
Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food
Carolina Cortés-Herrera, Graciela Artavia, Astrid Leiva, et al.
Foods (2018) Vol. 8, Iss. 1, pp. 1-1
Open Access | Times Cited: 252
Pressurized liquid extraction of bioactive compounds from blackberry (Rubus fruticosus L.) residues: a comparison with conventional methods
Ana Paula da Fonseca Machado, José Luis Pasquel‐Reátegui, Gerardo F. Barbero, et al.
Food Research International (2015) Vol. 77, pp. 675-683
Closed Access | Times Cited: 249
Green processing and biotechnological potential of grape pomace: Current trends and opportunities for sustainable biorefinery
Ranjna Sirohi, Ayon Tarafdar, Shikhangi Singh, et al.
Bioresource Technology (2020) Vol. 314, pp. 123771-123771
Closed Access | Times Cited: 233
Flavonoids and Phenolic Acids from Oregano: Occurrence, Biological Activity and Health Benefits
Erick P. Gutiérrez‐Grijalva, Manuel Adrián Picos‐Salas, Nayely Leyva‐López, et al.
Plants (2017) Vol. 7, Iss. 1, pp. 2-2
Open Access | Times Cited: 212
Bioactive Compounds of Edible Fruits with Their Anti-Aging Properties: A Comprehensive Review to Prolong Human Life
Rajni Dhalaria, Rachna Verma, Dinesh Kumar, et al.
Antioxidants (2020) Vol. 9, Iss. 11, pp. 1123-1123
Open Access | Times Cited: 200
Valorisation of grape pomace: an approach that is increasingly reaching its maturity – a review
Matteo Bordiga, Fabiano Travaglia, Monica Locatelli
International Journal of Food Science & Technology (2019) Vol. 54, Iss. 4, pp. 933-942
Closed Access | Times Cited: 193
Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability
Leila Arfaoui
Molecules (2021) Vol. 26, Iss. 10, pp. 2959-2959
Open Access | Times Cited: 181
A Comprehensive Review on the Chemical Constituents and Functional Uses of Walnut (Juglans spp.) Husk
Ali Jahanban‐Esfahlan, Alireza Ostadrahimi, Mahnaz Tabibiazar, et al.
International Journal of Molecular Sciences (2019) Vol. 20, Iss. 16, pp. 3920-3920
Open Access | Times Cited: 174
Polyphenols and their potential role to fight viral diseases: An overview
María Fernanda Montenegro-Landívar, Paulina Tapia-Quirós, Xanel Vecino, et al.
The Science of The Total Environment (2021) Vol. 801, pp. 149719-149719
Open Access | Times Cited: 160
A review of dietary phytochemicals and their relation to oxidative stress and human diseases
Ruirui Guan, Quyet Van Le, Han‐Seung Yang, et al.
Chemosphere (2021) Vol. 271, pp. 129499-129499
Closed Access | Times Cited: 129
Recent Advances in Metal‐Phenolic Networks for Cancer Theranostics
Zhan Zhang, Lisi Xie, Yi Ju, et al.
Small (2021) Vol. 17, Iss. 43
Closed Access | Times Cited: 127
Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites
Gautam Gaur, Michael G. Gänzle
Current Research in Food Science (2023) Vol. 6, pp. 100448-100448
Open Access | Times Cited: 116
A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables
R. Botondi, Marco Barone, C Grasso
Foods (2021) Vol. 10, Iss. 4, pp. 748-748
Open Access | Times Cited: 109
Optimisation of the extraction of phenolic compounds from apples using response surface methodology
Aline Alberti, Acácio Antônio Ferreira Zielinski, Danianni Marinho Zardo, et al.
Food Chemistry (2013) Vol. 149, pp. 151-158
Open Access | Times Cited: 151
Plant polyphenol content, soil fertilization and agricultural management: a review
Daniela Heimler, Annalisa Romani, Francesca Ieri
European Food Research and Technology (2017) Vol. 243, Iss. 7, pp. 1107-1115
Closed Access | Times Cited: 149
Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables
Jatinder Pal Singh, Amritpal Kaur, Khetan Shevkani, et al.
Journal of Food Science and Technology (2016) Vol. 53, Iss. 11, pp. 4056-4066
Open Access | Times Cited: 147
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