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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 by-products and food wastes: are they safe enough for their valorization?
Bárbara Socas‐Rodríguez, Gerardo Álvarez‐Rivera, Alberto Valdés, et al.
Trends in Food Science & Technology (2021) Vol. 114, pp. 133-147
Open Access | Times Cited: 196

Showing 26-50 of 196 citing articles:

Addressing the safety of new food sources and production systems
Yong Quan Tan, How Chee Ong, Adeline Mei Hui Yong, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Open Access | Times Cited: 8
Turning waste into value: Extraction and effective valorization strategies of seafood by-products
F. Xia, Sarifah Supri, Heder Djamaludin, et al.
Waste Management Bulletin (2024) Vol. 2, Iss. 3, pp. 84-100
Open Access | Times Cited: 8
Biowaste‐Derived Triboelectric Nanogenerators for Emerging Bioelectronics
Abhisikta Bhaduri, Tae‐Jun Ha
Advanced Science (2024)
Open Access | Times Cited: 8
Grape By-Products as Feedstuff for Pig and Poultry Production
Mónica M. Costa, Cristina M. Alfaia, Paula A. Lopes, et al.
Animals (2022) Vol. 12, Iss. 17, pp. 2239-2239
Open Access | Times Cited: 37
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
Fruit by-products as potential prebiotics and promising functional ingredients to produce fermented milk
Fellipe Lopes de Oliveira, Thaise Yanka Portes Arruda, Maressa Caldeira Morzelle, et al.
Food Research International (2022) Vol. 161, pp. 111841-111841
Closed Access | Times Cited: 32
The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods
Meghana Srinivas, Órla O’Sullivan, Paul D. Cotter, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3297-3297
Open Access | Times Cited: 32
The Principle of Steam Explosion Technology and Its Application in Food Processing By-Products
Changrong Wang, Mengfan Lin, Qingyu Yang, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3307-3307
Open Access | Times Cited: 22
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
Inhibitory mechanisms of promising antimicrobials from plant byproducts: A review
Mengyan Qian, Balarabe B. Ismail, Qiao He, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 2523-2590
Closed Access | Times Cited: 19
Trends in fisheries waste utilization: a valuable resource of nutrients and valorized products for the food industry
Shifa Naseem, Arfin Imam, R.A. Sreepada, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 25, pp. 9240-9260
Closed Access | Times Cited: 18
Discover hidden value of almond by-products: nutritional, sensory and technological and microbiological aspects.
Valentina Lacivita, NULL AUTHOR_ID, Rossella Caporizzi, et al.
Future Foods (2024) Vol. 10, pp. 100398-100398
Open Access | Times Cited: 7
Agro-Industrial By-Products of Plant Origin: Therapeutic Uses as well as Antimicrobial and Antioxidant Activity
Yessica Enciso‐Martínez, B. Shain Zuñiga-Martínez, J. Fernando Ayala‐Zavala, et al.
Biomolecules (2024) Vol. 14, Iss. 7, pp. 762-762
Open Access | Times Cited: 7
High-Tech Sustainable Beauty: Exploring Nanotechnology for the Development of Cosmetics Using Plant and Animal By-Products
Gabriela Braga Barros Nhani, Leonardo Delello Di Filippo, Geanne Aparecida de Paula, et al.
Cosmetics (2024) Vol. 11, Iss. 4, pp. 112-112
Open Access | Times Cited: 7
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
Characterization of native lactic acid bacteria from traditionally fermented chhurpi of Sikkim Himalayan region for the production of chhurpi cheese with enhanced antioxidant effect
Rounak Chourasia, Reena Kumari, Sudhir P. Singh, et al.
LWT (2021) Vol. 154, pp. 112801-112801
Open Access | Times Cited: 33
Sustainable raw materials for efficient valorization and recovery of bioactive compounds
Branimir Pavlić, Milica Aćimović, Aleksandra Sknepnek, et al.
Industrial Crops and Products (2022) Vol. 193, pp. 116167-116167
Closed Access | Times Cited: 27
Profile of Bioactive Components of Cocoa (Theobroma cacao L.) By-Products from Ecuador and Evaluation of Their Antioxidant Activity
Wilma Llerena, Iván Samaniego, Christian Vallejo, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2583-2583
Open Access | Times Cited: 16
Upcycling in the context of biotechnology-based solutions for food quality, loss, and consumer perception
Chetan Sharma, Jonathan Deutsch
Current Opinion in Biotechnology (2023) Vol. 81, pp. 102920-102920
Closed Access | Times Cited: 15
Root vegetable side streams as sources of functional ingredients for food, nutraceutical and pharmaceutical applications: The current status and future prospects
Ying Zhou, Ye Tian, Baoru Yang
Trends in Food Science & Technology (2023) Vol. 137, pp. 1-16
Open Access | Times Cited: 14
Recent advances in bio-based extraction processes for the recovery of bound phenolics from agro-industrial by-products and their biological activity
Arnau Vilas-Franquesa, Melania Casertano, Anna Tresserra‐Rimbau, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 29, pp. 10643-10667
Closed Access | Times Cited: 13
Evaluation of Sample Size Influence on Chemical Characterization and In Vitro Antioxidant Properties of Flours Obtained from Mushroom Stems Coproducts
Patricia Bermúdez-Gómez, Juana Fernández‐López, Margarita Pérez, et al.
Antioxidants (2024) Vol. 13, Iss. 3, pp. 349-349
Open Access | Times Cited: 5
Bioproduction of 2-Phenylethanol by Yarrowia lipolytica on Sugar Beet Molasses as a Low-Cost Substrate
Sara Mitri, Nicolas Louka, Tristan Rossignol, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 290-290
Open Access | Times Cited: 5
Polysaccharides from fruit and vegetable wastes and their food applications: A review
Basak Ebru Ozcan, Nurten Tetik, Hatice Şanlıdere Aloğlu
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 134007-134007
Closed Access | Times Cited: 5
Exploring acylated anthocyanin-based extracts as a natural alternative to synthetic food dyes: Stability and application insights
Ana Rita Pereira, Virgínia Cruz Fernandes, Cristina Delerue‐Matos, et al.
Food Chemistry (2024) Vol. 461, pp. 140945-140945
Open Access | Times Cited: 5

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