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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.

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Showing 1-25 of 117 citing articles:

Processed food classification: Conceptualisation and challenges
Christina Sadler, Terri Grassby, Kathryn Hart, et al.
Trends in Food Science & Technology (2021) Vol. 112, pp. 149-162
Open Access | Times Cited: 153
Food processing needs, advantages and misconceptions
Dietrich Knorr, Mary Ann Augustin
Trends in Food Science & Technology (2020) Vol. 108, pp. 103-110
Closed Access | Times Cited: 102
Maternal Diet Shapes the Breast Milk Microbiota Composition and Diversity: Impact of Mode of Delivery and Antibiotic Exposure
Erika Cortés-Macías, Marta Selma‐Royo, Izaskun García‐Mantrana, et al.
Journal of Nutrition (2020) Vol. 151, Iss. 2, pp. 330-340
Open Access | Times Cited: 100
Structural diversity, functional aspects and future therapeutic applications of human gut microbiome
Soma Ghosh, Sreemanta Pramanik
Archives of Microbiology (2021) Vol. 203, Iss. 9, pp. 5281-5308
Open Access | Times Cited: 90
Phenolics of cereal, pulse and oilseed processing by-products and potential effects of solid-state fermentation on their bioaccessibility, bioavailability and health benefits: A review
Joy Roasa, Ray De Villa, Yoshinori Mine, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 954-974
Closed Access | Times Cited: 84
Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies
Paz Otero, Paula García-Oliveira, María Carpena, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 1084-1104
Open Access | Times Cited: 83
Bio-synthesis of food additives and colorants-a growing trend in future food
Lichao Sun, Fengjiao Xin, Hal S. Alper
Biotechnology Advances (2020) Vol. 47, pp. 107694-107694
Closed Access | Times Cited: 74
Potentiality of Tenebrio molitor larva-based ingredients for the food industry: A review
Alkmini-Anna Gkinali, Anthia Matsakidou, Evangelos Vasileiou, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 495-507
Closed Access | Times Cited: 73
Has the COVID-19 pandemic changed food waste perception and behavior? Evidence from Italian consumers
Vera Amicarelli, Giovanni Lagioia, Stefania Sampietro, et al.
Socio-Economic Planning Sciences (2021) Vol. 82, pp. 101095-101095
Open Access | Times Cited: 68
Generational differences in food management skills and their impact on food waste in households
Gamithri Gayana Karunasena, Jayanath Ananda, David Pearson
Resources Conservation and Recycling (2021) Vol. 175, pp. 105890-105890
Closed Access | Times Cited: 60
Hemicellulose-Derived Oligosaccharides: Emerging Prebiotics in Disease Alleviation
Uttam Kumar Jana, Naveen Kango, Brett I. Pletschke
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 58
Malodorous biogenic amines in Escherichia coli-caused urinary tract infections in women—a metabolomics approach
Scarlett Puebla-Barragan, Justin B. Renaud, Mark W. Sumarah, et al.
Scientific Reports (2020) Vol. 10, Iss. 1
Open Access | Times Cited: 57
Polyunsaturated fatty acids as modulators of fat mass and lean mass in human body composition regulation and cardiometabolic health
Cathríona R. Monnard, Abdul G. Dulloo
Obesity Reviews (2021) Vol. 22, Iss. S2
Open Access | Times Cited: 52
Food technology neophobia as a psychological barrier to clean meat acceptance
Victoria C. Krings, Kristof Dhont, Gordon Hodson
Food Quality and Preference (2021) Vol. 96, pp. 104409-104409
Open Access | Times Cited: 51
The Realm of Microbial Pigments in the Food Color Market
Babita Rana, Malini Bhattacharyya, Babita Patni, et al.
Frontiers in Sustainable Food Systems (2021) Vol. 5
Open Access | Times Cited: 47
Bioengineering approaches to simulate human colon microbiome ecosystem
Dalila Roupar, Paulo Berni, Joana T. Martins, et al.
Trends in Food Science & Technology (2021) Vol. 112, pp. 808-822
Open Access | Times Cited: 41
Effect of devitalization techniques on the lipid, protein, antioxidant, and chitin fractions of black soldier fly (Hermetia illucens) larvae
Harish Karthikeyan Ravi, Antoine Degrou, Jérôme Costil, et al.
European Food Research and Technology (2020) Vol. 246, Iss. 12, pp. 2549-2568
Closed Access | Times Cited: 46
Comparative study of composition, antioxidant and antimicrobial activity of two adult edible insects from Tenebrionidae family
Daniel R. Flores, Luz E. Casados, Sandra Fabiola Velasco-Ramírez, et al.
BMC Chemistry (2020) Vol. 14, Iss. 1
Open Access | Times Cited: 44
Phylogeny resolved, metabolism revealed: functional radiation within a widespread and divergent clade of sponge symbionts
Jessica A Taylor, Giorgia Palladino, Bernd Wemheuer, et al.
The ISME Journal (2020) Vol. 15, Iss. 2, pp. 503-519
Open Access | Times Cited: 43
Inactivation of foodborne pathogens by the synergistic combinations of food processing technologies and food‐grade compounds
Hongchao Zhang, Rohan V. Tikekar, Qiao Ding, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 4, pp. 2110-2138
Open Access | Times Cited: 40
In vitro digestion of polysaccharides: InfoGest protocol and use of small intestinal extract from rat
Pablo Gallego-Lobillo, Álvaro Ferreira-Lazarte, Oswaldo Hernández‐Hernández, et al.
Food Research International (2021) Vol. 140, pp. 110054-110054
Closed Access | Times Cited: 39
Study on synergistic fermentation of bean dregs and soybean meal by multiple strains and proteases
Xinyu Heng, Huayou Chen, LU Chenxi, et al.
LWT (2021) Vol. 154, pp. 112626-112626
Open Access | Times Cited: 38
Fungal quinones: diversity, producers, and applications of quinones from Aspergillus, Penicillium, Talaromyces, Fusarium, and Arthrinium
Johan Vormsborg Christiansen, Thomas Isbrandt, Celine Petersen, et al.
Applied Microbiology and Biotechnology (2021) Vol. 105, Iss. 21-22, pp. 8157-8193
Closed Access | Times Cited: 35
Synergistic antidiabetic activity of Taraxacum officinale (L.) Weber ex F.H.Wigg and Momordica charantia L. polyherbal combination
N. K. Perumal, Meenakshii Nallappan, Shamarina Shohaimi, et al.
Biomedicine & Pharmacotherapy (2021) Vol. 145, pp. 112401-112401
Open Access | Times Cited: 34
Protein Source and Quality for Skeletal Muscle Anabolism in Young and Older Adults: A Systematic Review and Meta-Analysis
Paul T. Morgan, Dane O Harris, Ryan N. Marshall, et al.
Journal of Nutrition (2021) Vol. 151, Iss. 7, pp. 1901-1920
Open Access | Times Cited: 33
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