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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:

Valorized Food Processing By-Products in the EU: Finding the Balance between Safety, Nutrition, and Sustainability
Madhura Rao, Aalt Bast, Alie de Boer
Sustainability (2021) Vol. 13, Iss. 8, pp. 4428-4428
Open Access | Times Cited: 79

Showing 1-25 of 79 citing articles:

Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils
Angela Fadda, Daniele Sanna, El Hassan Sakar, et al.
Sustainability (2022) Vol. 14, Iss. 2, pp. 849-849
Open Access | Times Cited: 103
Towards achieving circularity and sustainability in feeds for farmed blue foods
Stefanie M. Colombo, Koushik Roy, Jan Mráz, et al.
Reviews in Aquaculture (2022) Vol. 15, Iss. 3, pp. 1115-1141
Closed Access | Times Cited: 93
A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry
Nasir Md Nur ‘Aqilah, Kobun Rovina, Wen Xia Ling Felicia, et al.
Molecules (2023) Vol. 28, Iss. 6, pp. 2631-2631
Open Access | Times Cited: 47
Cold-Pressed Oilseed Cakes as Alternative and Sustainable Feed Ingredients: A Review
Slađana Rakita, Bojana Kokić, Michele Manoni, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 432-432
Open Access | Times Cited: 45
Recent advances in the extraction of bioactive compounds from plant matrices and their use as potential antioxidants for vegetable oils enrichment
Samira Oubannin, Laila Bijla, Moussa Nid Ahmed, et al.
Journal of Food Composition and Analysis (2024) Vol. 128, pp. 105995-105995
Open Access | Times Cited: 34
Multiple Antioxidative and Bioactive Molecules of Oats (Avena sativa L.) in Human Health
Il-Sup Kim, Cher‐Won Hwang, Woong‐Suk Yang, et al.
Antioxidants (2021) Vol. 10, Iss. 9, pp. 1454-1454
Open Access | Times Cited: 56
By-products of dates, cherries, plums and artichokes: A source of valuable bioactive compounds
Ana Rita Soares Mateus, Angelina Pena, Raquel Sendón, et al.
Trends in Food Science & Technology (2022) Vol. 131, pp. 220-243
Closed Access | Times Cited: 53
Upcycled foods: A nudge toward nutrition
Margaret Thorsen, Sheila Skeaff, Francesca Goodman-Smith, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 38
From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste
Yassine Jaouhari, Fabiano Travaglia, Lorella Giovannelli, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2183-2183
Open Access | Times Cited: 34
Trends in extracting Agro-byproducts’ phenolics using non-thermal technologies and their combinative effect: Mechanisms, potentials, drawbacks, and safety evaluation
Isaac Duah Boateng, Kerry Clark
Food Chemistry (2023) Vol. 437, pp. 137841-137841
Closed Access | Times Cited: 25
Utilization of Agro-Industrial By-Products for Sustainable Poultry Production
Alexandros Georganas, Elisavet Giamouri, Athanasios C. Pappas, et al.
Sustainability (2023) Vol. 15, Iss. 4, pp. 3679-3679
Open Access | Times Cited: 24
Valorization of agri-food waste and by-products in cheese and other dairy foods: An updated review
Inès Tarchi, Sofiane Boudalia, Fatih Özoğul, et al.
Food Bioscience (2024) Vol. 58, pp. 103751-103751
Open Access | Times Cited: 8
Challenges and solutions of extracting value-added ingredients from fruit and vegetable by-products: a review
Somayeh Taghian Dinani, Atze Jan van der Goot
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 25, pp. 7749-7771
Open Access | Times Cited: 34
Byproducts from the Vegetable Oil Industry: The Challenges of Safety and Sustainability
Irina Smeu, Alina Alexandra Dobre, Elena Mirela Cucu, et al.
Sustainability (2022) Vol. 14, Iss. 4, pp. 2039-2039
Open Access | Times Cited: 31
“Even We Are Confused”: A Thematic Analysis of Professionals' Perceptions of Processed Foods and Challenges for Communication
Christina Sadler, Terri Grassby, Kathryn Hart, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 30
From Waste to Plate: Exploring the Impact of Food Waste Valorisation on Achieving Zero Hunger
Rose Daphnee Tchonkouang, Helen Onyeaka, Taghi Miri
Sustainability (2023) Vol. 15, Iss. 13, pp. 10571-10571
Open Access | Times Cited: 20
Combination of spectral and textural features of hyperspectral imaging for the authentication of the diet supplied to fattening cattle
Sara León-Ecay, K. Insausti, Silvia Arazuri Garín, et al.
Food Control (2024) Vol. 159, pp. 110284-110284
Open Access | Times Cited: 6
Upcycling Food By‐products: Characteristics and Applications of Nanocellulose
Mi‐Kyung Kim, Hansol Doh
Chemistry - An Asian Journal (2024) Vol. 19, Iss. 6
Closed Access | Times Cited: 6
Novel foods, food enzymes, and food additives derived from food by-products of plant or animal origin: principles and overview of the EFSA safety assessment
Gabriela Precup, Eleonora Marini, Panagiota Zakidou, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 6
Bovine and ovine meat co-products valorisation opportunities: A systematic literature review
Ankush P. Shirsath, Maeve Henchion
Trends in Food Science & Technology (2021) Vol. 118, pp. 57-70
Closed Access | Times Cited: 36
Protein recovery from brewery solid wastes
Luciana Rodríguez, Julia L. Camina, Virginia Borroni, et al.
Food Chemistry (2022) Vol. 407, pp. 134810-134810
Closed Access | Times Cited: 26
Understanding the phenomenon of food waste valorisation from the perspective of supply chain actors engaged in it
Madhura Rao, Aalt Bast, Alie de Boer
Agricultural and Food Economics (2023) Vol. 11, Iss. 1
Open Access | Times Cited: 15
Characterization of Antioxidant and Antimicrobial Activity and Phenolic Compound Profile of Extracts from Seeds of Different Vitis Species
Luisa Pozzo, Teresa Grande, Andrea Raffaelli, et al.
Molecules (2023) Vol. 28, Iss. 13, pp. 4924-4924
Open Access | Times Cited: 13
Regenerative Food Innovation: The Role of Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods
Charles S. Brennan
Foods (2024) Vol. 13, Iss. 3, pp. 427-427
Open Access | Times Cited: 5
Physicochemical and Sensory Properties and Shelf Life of Block-Type Processed Cheeses Fortified with Date Seeds (Phoenix dactylifera L.) as a Functional Food
Nashi K. Alqahtani, Tareq M. Alnemr, Abdullah M. Alqattan, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 679-679
Open Access | Times Cited: 12
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