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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:

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

Showing 25 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
Protein and Peptide‐Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins
Lei Zhang, Liang Yao, Feng Zhao, et al.
Advanced Healthcare Materials (2023) Vol. 12, Iss. 25
Open Access | Times Cited: 29
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
Dietary Sources, Stabilization, Health Benefits, and Industrial Application of Anthocyanins—A Review
Ramesh Kumar Saini, Mohammad Imtiyaj Khan, Xiaomin Shang, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1227-1227
Open Access | Times Cited: 8
Pectin-based nanoencapsulation strategy to improve the bioavailability of bioactive compounds
Thiécla Katiane Osvaldt Rosales, João Paulo Fabi
International Journal of Biological Macromolecules (2022) Vol. 229, pp. 11-21
Closed Access | Times Cited: 37
Anthocyanin and its Bioavailability, Health Benefits, and Applications: A Comprehensive Review
Sihao Chen, Yuanqiang Jia, Yingying Wu, et al.
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3666-3689
Closed Access | Times Cited: 6
The Role of Anthocyanin in Modulating Diabetic Cardiovascular Disease and Its Potential to Be Developed as a Nutraceutical
Syaifuzah Sapian, Izatus Shima Taib, Haliza Katas, et al.
Pharmaceuticals (2022) Vol. 15, Iss. 11, pp. 1344-1344
Open Access | Times Cited: 26
Polyphenol Supplementation and Antioxidant Status in Athletes: A Narrative Review
Aleksandra Bojarczuk, Magdalena Dzitkowska-Zabielska
Nutrients (2022) Vol. 15, Iss. 1, pp. 158-158
Open Access | Times Cited: 24
Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: Structure and thermal stability analyses
Magner Pessoa da Silva, Thiécla Katiane Osvaldt Rosales, Lucas de Freitas Pedrosa, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108011-108011
Closed Access | Times Cited: 21
Interaction between black mulberry pectin-rich fractions and cyanidin-3-O-glucoside under in vitro digestion
Songen Wang, Xuan Zhang, Jian Ai, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108110-108110
Closed Access | Times Cited: 19
Therapeutic potential and limitation of condensed and hydrolyzed tannins in Parkinson's disease
Ran Zhao, Nan Jia, Shuyang Wu, et al.
International Journal of Biological Macromolecules (2025), pp. 141814-141814
Closed Access
Anthocyanin: Potential tool for diabetes management and different delivery aspects
Savvy Sharma, Ghumika Pandita, Yuvraj Khasherao Bhosale
Trends in Food Science & Technology (2023) Vol. 140, pp. 104170-104170
Closed Access | Times Cited: 10
Advances in natural compound-based nanomedicine and the interaction with gut microbiota in ulcerative colitis therapy
Jinlan Zhang, Shuhui Sun, Huan Chen, et al.
Frontiers in Pharmacology (2023) Vol. 14
Open Access | Times Cited: 9
Unlocking the health potential of anthocyanins: a structural insight into their varied biological effects
Fangfang Li, Quancai Sun, Long Chen, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-21
Closed Access | Times Cited: 3
Plant-derived polyphenolic compounds: nanodelivery through polysaccharide-based systems to improve the biological properties
Thiécla Katiane Osvaldt Rosales, Fábio Fernando Alves da Silva, Emerson Soares Bernardes, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 32, pp. 11894-11918
Closed Access | Times Cited: 9
Vaccinium as Potential Therapy for Diabetes and Microvascular Complications
Hui Huang, Yayong Luo, Qian Wang, et al.
Nutrients (2023) Vol. 15, Iss. 9, pp. 2031-2031
Open Access | Times Cited: 7
Yogurt enriched with nanoencapsulated anthocyanins: Effects on the modulation of the gut microbiota and its infuence on health
Carlos Eduardo Cardoso de Aguiar Freire, Samuel Ferreira Gonçalves, Carolina de Souza Moreira, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100857-100857
Open Access | Times Cited: 2
Nanoencapsulation of Maqui (Aristotelia chilensis) Extract in Chitosan–Tripolyphosphate and Chenopodin-Based Systems
Daniela Andrade‐Acuña, Francisca Maldonado-Bravo, Amador Alburquerque, et al.
Antioxidants (2024) Vol. 13, Iss. 3, pp. 273-273
Open Access | Times Cited: 2
Nanoformulations for the Delivery of Dietary Anthocyanins for the Prevention and Treatment of Diabetes Mellitus and Its Complications
Ana R. Nunes, Elisabete C. Costa, Gilberto Alves, et al.
Pharmaceuticals (2023) Vol. 16, Iss. 5, pp. 736-736
Open Access | Times Cited: 5
Selective Activity of an Anthocyanin-Rich, Purified Blueberry Extract upon Pathogenic and Probiotic Bacteria
Sara Silva, Eduardo M. Costa, Manuela Machado, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 734-734
Open Access | Times Cited: 4
Optimization of Microbial Glycogen Production by Saccharomyces cerevisiae CEY1
Hyung-Seok Choi, In‐Seok Yeo, Godfrey Mwiti, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 388-388
Open Access | Times Cited: 1
A study of the oral bioavailability and biodistribution increase of Nanoencapsulation-driven Delivering radiolabeled anthocyanins
Thiécla Katiane Osvaldt Rosales, Fábio Fernando Alves da Silva, Andy Gonzàlez Rivera, et al.
Food Research International (2024) Vol. 197, pp. 115125-115125
Closed Access | Times Cited: 1
Preparation and characterization of W/O/W purple potato anthocyanin nanoparticles: Antioxidant effects and gut microbiota improvement in rats
Jianwei Zang, Pin-Jian Xiao, Zebo Liu, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 1
Interactions between different concentrations of vitexin and mung bean protein and their effects on the physicochemical and antioxidant properties of the complexes
J. P. Hu, Yongsheng Zhu, Liu Xin, et al.
LWT (2023) Vol. 186, pp. 115282-115282
Open Access | Times Cited: 1
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