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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:

Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems
E.D.N.S. Abeyrathne, Ki‐Chang Nam, Dong U. Ahn
Antioxidants (2021) Vol. 10, Iss. 10, pp. 1587-1587
Open Access | Times Cited: 186

Showing 1-25 of 186 citing articles:

The Storage and In-Use Stability of mRNA Vaccines and Therapeutics: Not A Cold Case
Erik Oude Blenke, Eivor Örnskov, Christian Schöneich, et al.
Journal of Pharmaceutical Sciences (2022) Vol. 112, Iss. 2, pp. 386-403
Open Access | Times Cited: 108
Plant- and Animal-Based Antioxidants’ Structure, Efficacy, Mechanisms, and Applications: A Review
E.D.N.S. Abeyrathne, Ki‐Chang Nam, Xi Huang, et al.
Antioxidants (2022) Vol. 11, Iss. 5, pp. 1025-1025
Open Access | Times Cited: 96
Lipid oxidation in foods and its implications on proteins
Lianxin Geng, Kunlun Liu, Huiyan Zhang
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 70
Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review
Yiqun Zhu, Mengqing Gu, Yu‐Han Su, et al.
Meat Science (2024) Vol. 213, pp. 109481-109481
Closed Access | Times Cited: 18
A Review on Electrochemical Sensors and Biosensors Used in Assessing Antioxidant Activity
Irina Georgiana Munteanu, Constantin Apetrei
Antioxidants (2022) Vol. 11, Iss. 3, pp. 584-584
Open Access | Times Cited: 64
Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods
Elsa Daniela Othón-Díaz, Jorge O. Fimbres-García, Marcela Flores-Sauceda, et al.
Antioxidants (2023) Vol. 12, Iss. 4, pp. 861-861
Open Access | Times Cited: 36
Alginate-based edible coating with oregano essential oil/β-cyclodextrin inclusion complex for chicken breast preservation
Xiaoxi Yang, Dongxue Zhao, Shaohui Ge, et al.
International Journal of Biological Macromolecules (2023) Vol. 251, pp. 126126-126126
Closed Access | Times Cited: 33
Investigation of the effect of chemical composition of surimi and gelling temperature on the odor characteristics of surimi products based on gas chromatography-mass spectrometry/olfactometry
Wenrong Li, Wen Li, Shanbai Xiong, et al.
Food Chemistry (2023) Vol. 420, pp. 135977-135977
Closed Access | Times Cited: 28
Mechanisms of polyphenols on quality control of aquatic products in storage: A review
Zhiliang Huang, Qi Wang, Jun Cao, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 18, pp. 6298-6317
Closed Access | Times Cited: 23
Improving the storage and oxidative stability of essential fatty acids by different encapsulation methods; a review
Mohammad Nejatian, Amir Pouya Ghandehari Yazdi, Reza Fattahi, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129548-129548
Closed Access | Times Cited: 12
Preparation, characterization and application of antioxidant packaging films based on chitosan-epicatechin gallate conjugates with different substitution degrees
Huimin Yong, Zeyu Wang, Huang Jin, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129568-129568
Closed Access | Times Cited: 12
Unveiling the Chemistry of Citrus Peel: Insights into Nutraceutical Potential and Therapeutic Applications
Hussan Munir, Sanabil Yaqoob, Kanza Aziz Awan, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1681-1681
Open Access | Times Cited: 12
A review on the composition, extraction and applications of phenolic compounds
Great Iruoghene Edo, Susan Chinedu Nwachukwu, Ali B.M. Ali, et al.
Deleted Journal (2024)
Closed Access | Times Cited: 12
Integral oxidation Value used as a new oxidation indicator for evaluation of advanced stages of oxidative processes: Intox value
Nicolle Stefani Juncos, Carolina Florencia Cravero, Nelson R. Grosso, et al.
Microchemical Journal (2024) Vol. 204, pp. 111186-111186
Closed Access | Times Cited: 10
Chemical and functional characterization of the main bioactive molecules contained in hulled Cannabis sativa L. seeds for use as functional ingredients
Sara Frazzini, Michele Torresani, Gabriella Roda, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101084-101084
Open Access | Times Cited: 9
Two new chemical methods for quantifying carbonyl secondary oxidation products in frying oils and their correlation with the p‐anisidine value
Felix Aladedunye, Richard Dellaporta
Journal of the American Oil Chemists Society (2025)
Closed Access | Times Cited: 1
Green solvents in dispersive liquid-liquid microextraction for the determination of carbonyl compounds in coffee extracts
Alexandra Rangel Silva, Jorge A. Custodio‐Mendoza, João Rodrigo Santos, et al.
Journal of Chromatography A (2025) Vol. 1745, pp. 465743-465743
Open Access | Times Cited: 1
Investigation of the oxidation rules and oxidative stability of seabuckthorn fruit oil during storage based on lipidomics and metabolomics
Yazhuan Li, Yilai Wan, Jing Wang, et al.
Food Chemistry (2025) Vol. 476, pp. 143238-143238
Closed Access | Times Cited: 1
Metabolomics revealed metabolite biomarkers of antioxidant properties and flavonoid metabolite accumulation in purple rice after grain filling
Qiangqiang Xiong, Jiao Zhang, Changhui Sun, et al.
Food Chemistry X (2023) Vol. 18, pp. 100720-100720
Open Access | Times Cited: 19
Intelligent and active biodegradable biopolymeric films containing carotenoids
Josemar Gonçalves de Oliveira Filho, Mirella Romanelli Vicente Bertolo, Sibele Santos Fernandes, et al.
Food Chemistry (2023) Vol. 434, pp. 137454-137454
Closed Access | Times Cited: 18
Antioxidant effectiveness between mechanisms of “Chain breaking antioxidant” and “Termination enhancing antioxidant” in a lipid model with essential oils
Paloma Lucía López, Gisela Kay Guerberoff Enemark, Nelson R. Grosso, et al.
Food Bioscience (2023) Vol. 57, pp. 103498-103498
Closed Access | Times Cited: 18
Effects of Ajwa date seeds on the oxidative stability of butter
A. Mansour, Heba Abbas Ahmed Sindi
Heliyon (2024) Vol. 10, Iss. 2, pp. e24717-e24717
Open Access | Times Cited: 7
Impact of Ozone Treatment on Lipid Oxidation in Foods: A Critical Review
Yasemin Çelebi̇, Gülşah Çalışkan Koç, Özge Süfer, et al.
Ozone Science and Engineering (2024) Vol. 46, Iss. 5, pp. 430-454
Closed Access | Times Cited: 7
Valorization of edible films based on chitosan/hydroxyethyl cellulose/olive leaf extract and TiO2-NPs for preserving sour cream
Samah M. El‐Sayed, Hoda S. El‐Sayed, Ayat F. Hashim, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131727-131727
Closed Access | Times Cited: 7
Recent advances in the analytical methods for quantitative determination of antioxidants in food matrices
Nikhil Dnyaneshwar Patil, Aarti Bains, Kandi Sridhar, et al.
Food Chemistry (2024) Vol. 463, pp. 141348-141348
Closed Access | Times Cited: 7
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