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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:

Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity
Graziana Difonzo, Annamaria Russo, Antonio Trani, et al.
Journal of Functional Foods (2017) Vol. 31, pp. 63-70
Open Access | Times Cited: 112

Showing 26-50 of 112 citing articles:

From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts
Federica Flamminii, Carla Di Mattia, Graziana Difonzo, et al.
Journal of the Science of Food and Agriculture (2019) Vol. 99, Iss. 14, pp. 6620-6627
Closed Access | Times Cited: 49
Freeze dried extract from olive leaves: Valorisation, extraction kinetics and extract characterization
Mansoore Kashaninejad, Marı́a Teresa Sanz, Beatriz Blanco, et al.
Food and Bioproducts Processing (2020) Vol. 124, pp. 196-207
Closed Access | Times Cited: 49
Potential use of plant‐based by‐products and waste to improve the quality of gluten‐free foods
Graziana Difonzo, Giuditta de Gennaro, Antonella Pasqualone, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 6, pp. 2199-2211
Closed Access | Times Cited: 40
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods
Graziana Difonzo, Antonella Aresta, Pietro Cotugno, et al.
Molecules (2021) Vol. 26, Iss. 3, pp. 598-598
Open Access | Times Cited: 36
Neuroprotective Effect of Terpenoids Recovered from Olive Oil By-Products
Zully J. Suárez Montenegro, Gerardo Álvarez‐Rivera, José David Sánchez-Martínez, et al.
Foods (2021) Vol. 10, Iss. 7, pp. 1507-1507
Open Access | Times Cited: 35
Enrichment of Refined Olive Oils with Phenolic Extracts of Olive Leaf and Exhausted Olive Pomace
Alfonso M. Vidal, Manuel Moya, Sonia Alcalá, et al.
Antioxidants (2022) Vol. 11, Iss. 2, pp. 204-204
Open Access | Times Cited: 24
Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties
Mirella Noviello, Antonio Francesco Caputi, Giacomo Squeo, et al.
Foods (2022) Vol. 11, Iss. 4, pp. 553-553
Open Access | Times Cited: 24
Green Extraction of Antioxidant Compounds from Olive Tree Leaves Based on Natural Deep Eutectic Solvents
Aina Mir‐Cerdà, Mercè Granados, Javier Saurina, et al.
Antioxidants (2023) Vol. 12, Iss. 5, pp. 995-995
Open Access | Times Cited: 16
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties
Francesco Caponio, Graziana Difonzo, Maria Calasso, et al.
Food Research International (2018) Vol. 116, pp. 1306-1317
Closed Access | Times Cited: 43
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics
Antonia Tamborrino, Giacomo Squeo, Alessandro Leone, et al.
Journal of Food Engineering (2017) Vol. 205, pp. 34-46
Open Access | Times Cited: 42
Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process
Bruno Testa, Silvia Jane Lombardi, Vincenzo Macciola, et al.
Heliyon (2019) Vol. 5, Iss. 5, pp. e01727-e01727
Open Access | Times Cited: 40
Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium
Marianna Ranieri, Annarita Di Mise, Graziana Difonzo, et al.
PLoS ONE (2019) Vol. 14, Iss. 3, pp. e0214159-e0214159
Open Access | Times Cited: 37
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features
Chiara Sanmartin, Isabella Taglieri, Monica Macaluso, et al.
Molecules (2019) Vol. 24, Iss. 14, pp. 2625-2625
Open Access | Times Cited: 36
How Cultivar and Extraction Conditions Affect Antioxidants Type and Extractability for Olive Leaves Valorization
Wafa Medfai, María del Mar Contreras, Antonio Lama-Muñoz, et al.
ACS Sustainable Chemistry & Engineering (2020) Vol. 8, Iss. 13, pp. 5107-5118
Open Access | Times Cited: 34
Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings
Olusola Samuel Jolayemi, Nicolò Stranges, Federica Flamminii, et al.
Food and Bioprocess Technology (2021) Vol. 14, Iss. 1, pp. 93-105
Closed Access | Times Cited: 30
Analysis of Circular Thinking in Consumer Purchase Intention to Buy Sustainable Waste-To-Value (WTV) Foods
Shahjahan Ali, Shahnaj Akter, Csaba Fogarassy
Sustainability (2021) Vol. 13, Iss. 10, pp. 5390-5390
Open Access | Times Cited: 27
The Effect of Drying Methods and Extraction Techniques on Oleuropein Content in Olive Leaves
Darija Cör, Bojan Butinar, Željko Knez, et al.
Plants (2022) Vol. 11, Iss. 7, pp. 865-865
Open Access | Times Cited: 22
Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages
Graziana Difonzo, Michela Pia Totaro, Francesco Caponio, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 451-451
Open Access | Times Cited: 21
Use of hydrogen-rich water as a green solvent for the extraction of phytochemicals: Case of olive leaves
Duried Alwazeer, Muhammed Allam Elnasanelkasim, Tunahan ‎Engin, et al.
Journal of Applied Research on Medicinal and Aromatic Plants (2023) Vol. 35, pp. 100472-100472
Closed Access | Times Cited: 11
Hydrogen‐rich solvent method in phytochemical extraction: Potential mechanisms and perspectives
Duried Alwazeer
Phytochemical Analysis (2023) Vol. 35, Iss. 2, pp. 203-219
Open Access | Times Cited: 11
Olive Leaves Addition on Starch-Pectin Films: Optimization, Characterization, and Evaluation as Edible Hydrosoluble Sachets
Julia Rabelo Vaz Matheus, Thalita Ferreira de Freitas, Lília Zago, et al.
Food and Bioprocess Technology (2025)
Closed Access
Chemical and sensory characterization of Brazilian virgin olive oils
Lília Zago, Giacomo Squeo, Edna Ivani Bertoncini, et al.
Food Research International (2019) Vol. 126, pp. 108588-108588
Open Access | Times Cited: 35
High pressure extraction of olive leaves (Olea europaea): bioactive compounds, bioactivity and kinetic modelling
Andréia Dalla Rosa, Alexander Junges, Ilizandra Aparecida Fernandes, et al.
Journal of Food Science and Technology (2019) Vol. 56, Iss. 8, pp. 3864-3876
Open Access | Times Cited: 30
Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables
Jessica del Pilar Ramírez-Anaya, Ma. Claudia Castañeda-Saucedo, Manuel Olalla Herrera, et al.
Antioxidants (2019) Vol. 8, Iss. 8, pp. 246-246
Open Access | Times Cited: 30
Enzyme and Biological Activities of the Water Extracts from the Plants Aesculus hippocastanum, Olea europaea and Hypericum perforatum That Are Used as Folk Remedies in Turkey
Cengiz Sarıkürkçü, Marcello Locatelli, Angela Tartaglia, et al.
Molecules (2020) Vol. 25, Iss. 5, pp. 1202-1202
Open Access | Times Cited: 28

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