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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:

The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition
Olivier Dangles, Julie-Anne Fenger
Molecules (2018) Vol. 23, Iss. 8, pp. 1970-1970
Open Access | Times Cited: 239

Showing 1-25 of 239 citing articles:

State of the Art of Anthocyanins: Antioxidant Activity, Sources, Bioavailability, and Therapeutic Effect in Human Health
Noelia Tena, Julia Martı́n, Agustín G. Asuero
Antioxidants (2020) Vol. 9, Iss. 5, pp. 451-451
Open Access | Times Cited: 384
Natural and Synthetic Flavylium-Based Dyes: The Chemistry Behind the Color
Luís Cruz, Nuno Basílio, Nuno Mateus, et al.
Chemical Reviews (2021) Vol. 122, Iss. 1, pp. 1416-1481
Open Access | Times Cited: 161
A Review of the Current Knowledge of Thermal Stability of Anthocyanins and Approaches to Their Stabilization to Heat
Simona Oancea
Antioxidants (2021) Vol. 10, Iss. 9, pp. 1337-1337
Open Access | Times Cited: 144
Copigmentation and stabilization of anthocyanins using organic molecules and encapsulation techniques
Esra Gençdağ, Elif Ezgi Özdemir, Kardelen Demi̇rci̇, et al.
Current Plant Biology (2022) Vol. 29, pp. 100238-100238
Open Access | Times Cited: 109
Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application
Noelia Tena, Agustín G. Asuero
Antioxidants (2022) Vol. 11, Iss. 2, pp. 286-286
Open Access | Times Cited: 90
Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review
Ilaria Benucci, Claudio Lombardelli, Caterina Mazzocchi, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2715-2737
Open Access | Times Cited: 88
Molecular binding between anthocyanins and pectic polysaccharides – Unveiling the role of pectic polysaccharides structure
Ana Fernandes, Joana Oliveira, Fátima Fonseca, et al.
Food Hydrocolloids (2019) Vol. 102, pp. 105625-105625
Closed Access | Times Cited: 109
Natural Blues: Structure Meets Function in Anthocyanins
Alan Houghton, Ingo Appelhagen, Cathie Martin
Plants (2021) Vol. 10, Iss. 4, pp. 726-726
Open Access | Times Cited: 98
Thiazole-Based Thiosemicarbazones: Synthesis, Cytotoxicity Evaluation and Molecular Docking Study
Sobhi M. Gomha, Hyam A. Abdelhady, Doaa Z. H. Hassain, et al.
Drug Design Development and Therapy (2021) Vol. Volume 15, pp. 659-677
Open Access | Times Cited: 87
A halochromic indicator based on polylactic acid and anthocyanins for visual freshness monitoring of minced meat, chicken fillet, shrimp, and fish roe
Mahdi Ghorbani, Elahe Divsalar, Rahim Molaei, et al.
Innovative Food Science & Emerging Technologies (2021) Vol. 74, pp. 102864-102864
Closed Access | Times Cited: 84
Acylated anthocyanins: A review on their bioavailability and effects on postprandial carbohydrate metabolism and inflammation
Johanna Jokioja, Baoru Yang, Kaisa M. Linderborg
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 6, pp. 5570-5615
Open Access | Times Cited: 78
Novel approaches in anthocyanin research - Plant fortification and bioavailability issues
José M. Álvarez‐Suarez, Carmen Cuadrado, Isabel Ballesteros, et al.
Trends in Food Science & Technology (2021) Vol. 117, pp. 92-105
Closed Access | Times Cited: 77
Advanced approaches for improving bioavailability and controlled release of anthocyanins
Yixiao Shen, Ning Zhang, Jinlong Tian, et al.
Journal of Controlled Release (2021) Vol. 341, pp. 285-299
Closed Access | Times Cited: 75
Comparison of the effect of metal mordants and bio‐mordants on the colorimetric and antibacterial properties of natural dyes on cotton fabric
Fatemeh Shahmoradi Ghaheh, Meghdad Kamali Moghaddam, Majid Tehrani
Coloration Technology (2021) Vol. 137, Iss. 6, pp. 689-698
Closed Access | Times Cited: 74
Antioxidant action of deprotonated flavonoids: Thermodynamics of sequential proton-loss electron-transfer
Monika Biela, Ján Rimarčík, Erika Senajová, et al.
Phytochemistry (2020) Vol. 180, pp. 112528-112528
Closed Access | Times Cited: 72
Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing
Yanpei Chen, Tarun Belwal, Yanqun Xu, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 27, pp. 8639-8671
Closed Access | Times Cited: 62
Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems
Henrique Silvano Arruda, Eric Keven Silva, Nayara Macêdo Peixoto Araujo, et al.
Molecules (2021) Vol. 26, Iss. 9, pp. 2632-2632
Open Access | Times Cited: 61
Protein‐binding approaches for improving bioaccessibility and bioavailability of anthocyanins
Haizhou Wu, Gabriel Oliveira, Mary Ann Lila
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 333-354
Open Access | Times Cited: 54
Identification and characterization of anthocyanins and non-anthocyanin phenolics from Australian native fruits and their antioxidant, antidiabetic, and anti-Alzheimer potential
Akhtar Ali, Jeremy J. Cottrell, Frank R. Dunshea
Food Research International (2022) Vol. 162, pp. 111951-111951
Open Access | Times Cited: 51
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
Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications
Mahesh Kumar Samota, Madhvi Sharma, Kulwinder Kaur, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 41
The structure of anthocyanins and the copigmentation by common micromolecular copigments: A review
Jiadong Wang, Yanqiao Zhao, Bing Hu Sun, et al.
Food Research International (2023) Vol. 176, pp. 113837-113837
Closed Access | Times Cited: 31
New insights into the pH dependence of anthocyanin-protein interactions by a case study of cyanidin-3-O-glucoside and bovine serum albumin
Peiqing Yang, Wenxin Wang, Zhenzhen Xu, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108649-108649
Closed Access | Times Cited: 29
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
Effect of co-pigments on anthocyanins of Rhododendron arboreum and insights into interaction mechanism
Nitisha Sendri, Sarvpreet Singh, Bhanu Sharma, et al.
Food Chemistry (2023) Vol. 426, pp. 136571-136571
Closed Access | Times Cited: 23
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