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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:

Food Composition Databases: Does It Matter to Human Health?
Amélia Martins Delgado, Manel Issaoui, Margarida C. Vieira, et al.
Nutrients (2021) Vol. 13, Iss. 8, pp. 2816-2816
Open Access | Times Cited: 45

Showing 1-25 of 45 citing articles:

Paper-based biosensing using single-stranded oligonucleotide aptamers for enhanced food safety
Kiyana Fatemi, Sie Yon Lau, Reza Fatemi, et al.
Journal of Food Composition and Analysis (2025), pp. 107331-107331
Open Access | Times Cited: 2
Chronic diseases are first associated with the degradation and artificialization of food matrices rather than with food composition: calorie quality matters more than calorie quantity
Anthony Fardet, Edmond Rock
European Journal of Nutrition (2022) Vol. 61, Iss. 5, pp. 2239-2253
Closed Access | Times Cited: 44
An overview of food lipids toward food lipidomics
Zipora Tietel, Simon Hammann, Sven W. Meckelmann, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4302-4354
Open Access | Times Cited: 40
Mediterranean Diet: The Role of Phenolic Compounds from Aromatic Plant Foods
Amélia Martins Delgado, Sandra Gonçalves, Anabela Romano
Foods (2023) Vol. 12, Iss. 4, pp. 840-840
Open Access | Times Cited: 33
AI nutrition recommendation using a deep generative model and ChatGPT
Ilias Papastratis, Dimitrios Konstantinidis, Petros Daras, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 14
Development of a country-specific food composition database for Sri Lanka
Janani Opatha, Lasith Dissanayake, Kaumada Binoli Herath, et al.
Journal of Food Composition and Analysis (2025), pp. 107230-107230
Closed Access | Times Cited: 1
Food matrices as delivery units of nutrients in processed foods
José Miguel Aguilera
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access | Times Cited: 1
When Machine Learning and Deep Learning Come to the Big Data in Food Chemistry
Yufeng Jane Tseng, Pei-Jiun Chuang, Michael Appell
ACS Omega (2023) Vol. 8, Iss. 18, pp. 15854-15864
Open Access | Times Cited: 22
Lycopene Extracted from Tomato - A Review
Samya Boulaajine, Hassan Hajjaj
Food Science and Technology (2024) Vol. 12, Iss. 1, pp. 1-14
Open Access | Times Cited: 6
Natural language processing and machine learning approaches for food categorization and nutrition quality prediction compared with traditional methods
Guanlan Hu, Mavra Ahmed, Mary R. L’Abbé
American Journal of Clinical Nutrition (2022) Vol. 117, Iss. 3, pp. 553-563
Open Access | Times Cited: 27
Utilization of plant extracts to control the safety and quality of fried foods—A review
Cuicui Li, Long Chen, David Julian McClements, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 2310-2345
Closed Access | Times Cited: 16
Development of an Unified Food Composition Database for the European Project “Stance4Health”
Daniel Hinojosa-Nogueira, Sergio Pérez-Burillo, Beatriz Navajas-Porras, et al.
Nutrients (2021) Vol. 13, Iss. 12, pp. 4206-4206
Open Access | Times Cited: 28
Food composition databases in the era of Big Data: Vegetable oils as a case study
Henrique Ferraz de Arruda, Alberto Aleta, Yamir Moreno
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 12
Vitamin D, Public Health, and Personalized Nutrition
Tamara Sorić, Ana Sarić, Marijana Matek Sarić
(2025), pp. 1-22
Closed Access
The state of food composition databases: data attributes and FAIR data harmonization in the era of digital innovation
Sarah Brinkley, Jenny Johana Gallo‐Franco, Natalia Vázquez-Manjarrez, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
Tackling Food Waste in the Tourism Sector: Towards a Responsible Consumption Trend
Amélia Martins Delgado, Rosmel Rodriguez Barroso, Anna Staszewska
Sustainability (2023) Vol. 15, Iss. 17, pp. 13226-13226
Open Access | Times Cited: 9
Integrating Vision‐Language Models for Accelerated High‐Throughput Nutrition Screening
Peihua Ma, Yixin Wu, Ning Yu, et al.
Advanced Science (2024)
Open Access | Times Cited: 2
Food-breastmilk combinations alter the colonic microbiome of weaning infants: an in silico study
Vítor Geniselli da Silva, Nick W. Smith, Jane Mullaney, et al.
mSystems (2024) Vol. 9, Iss. 9
Open Access | Times Cited: 2
Identifying Nutrient Patterns in South African Foods to Support National Nutrition Guidelines and Policies
Yusentha Balakrishna, Samuel Manda, Henry Mwambi, et al.
Nutrients (2021) Vol. 13, Iss. 9, pp. 3194-3194
Open Access | Times Cited: 15
The effects of peppermint ( Mentha piperita L.) and chicory ( Cichorium intybus L.) in comparison with a prebiotic on productive performance, blood constituents, immunity and intestinal microflora in broiler chickens
Vincenzo Tufarelli, Narjes Ghavami, Mehran Nosrati, et al.
Animal Biotechnology (2022) Vol. 34, Iss. 7, pp. 3046-3052
Closed Access | Times Cited: 8
Genomic and epigenomic signature at the branch-point among genome, phenome, and sexome in health and disease: A multiomics approach
Donato Gemmati, Veronica Tisato
Elsevier eBooks (2023), pp. 393-408
Closed Access | Times Cited: 4
FooDOxS: a database of oxidized sterols content in foods
Ilce Gabriela Medina‐Meza, Yashasvi Vaidya, Carlo Barnaba
Food & Function (2024) Vol. 15, Iss. 12, pp. 6324-6334
Open Access | Times Cited: 1
Role of Bioinformatics Tools in the Food Processing Industry
Ekta Tyagi, Anjali Sachan, Prema Kumari
(2024), pp. 479-507
Closed Access | Times Cited: 1
Food Habits: Insights from Food Diaries via Computational Recurrence Measures
Amruta Pai, Ashutosh Sabharwal
Sensors (2022) Vol. 22, Iss. 7, pp. 2753-2753
Open Access | Times Cited: 6
Quantification of naturally occurring prebiotic fiber in Italian foods
Federica Fiori, Federica Concina, Federica Turati, et al.
Journal of Food Composition and Analysis (2022) Vol. 112, pp. 104678-104678
Closed Access | Times Cited: 6
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