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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:

Recycling bread waste into chemical building blocks using a circular biorefining approach
Vivek Narisetty, Rylan Cox, Nicholas Willoughby, et al.
Sustainable Energy & Fuels (2021) Vol. 5, Iss. 19, pp. 4842-4849
Open Access | Times Cited: 77

Showing 26-50 of 77 citing articles:

Molecular changes and interactions of wheat flour biopolymers during bread-making: Implications to upcycle bread waste into bioplastics
Wanxiang Guo, María Julia Spotti, Guillermo Portillo‐Perez, et al.
Carbohydrate Polymers (2024) Vol. 342, pp. 122414-122414
Open Access | Times Cited: 4
A comparative techno-economic feasibility of hydrogen production from sugarcane bagasse and bread waste
Rendra Hakim Hafyan, Jhuma Sadhukhan, Vinod Kumar, et al.
Fuel (2025) Vol. 388, pp. 134469-134469
Closed Access
Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products
Giovanna Iosca, Monica Turetta, Luciana De Vero, et al.
LWT (2023) Vol. 176, pp. 114524-114524
Open Access | Times Cited: 11
Sustainable waste-to-energy plant site selection by a hybrid method of geographic information system and evidential reasoning: A case study Guilan province
Moein Besharati Fard, Abolfazl Hamedani, Mehdi Ebadi, et al.
Process Safety and Environmental Protection (2023) Vol. 176, pp. 316-331
Open Access | Times Cited: 10
Valorisation of bread wastes via the bacterial cellulose production
Melih Güzel
Biomass Conversion and Biorefinery (2024)
Open Access | Times Cited: 3
Climate change impact of food distribution: The case of reverse logistics for bread in Sweden
Lea Weber, Louise Bartek, Pedro Brancoli, et al.
Sustainable Production and Consumption (2023) Vol. 36, pp. 386-396
Open Access | Times Cited: 9
Valorisation of bakery waste via the bioethanol pathway
Michael Nikolaou, Chrysanthi Stavraki, Ioannis Bousoulas, et al.
Energy (2023) Vol. 280, pp. 128185-128185
Closed Access | Times Cited: 8
Biological production and recovery of 2,3-butanediol using arabinose from sugar beet pulp by Enterobacter ludwigii
Vivek Narisetty, Sudheera Narisetty, Samuel Jacob, et al.
Renewable Energy (2022) Vol. 191, pp. 394-404
Open Access | Times Cited: 12
Impact of bakery waste as an organic substrate on microbial fuel cell performance
Fida Hussain, Nabil Al‐Zaqri, Atthirah Binti Muhammad Adnan, et al.
Sustainable Energy Technologies and Assessments (2022) Vol. 53, pp. 102713-102713
Closed Access | Times Cited: 12
Lactic acid and biomethane production from bread waste: a techno-economic and profitability analysis using pinch technology
Swarnalatha Mailaram, Vivek Narisetty, Sunil K. Maity, et al.
Sustainable Energy & Fuels (2023) Vol. 7, Iss. 13, pp. 3034-3046
Open Access | Times Cited: 7
Brewing Mainly from Stale Bread: A Pale Ale Case Study
Pedro Coelho, Catarina Prista, Isabel Sousa
Beverages (2024) Vol. 10, Iss. 2, pp. 23-23
Open Access | Times Cited: 2
Type III sourdough: Evaluation of biopreservative potential in bakery products with enhanced antifungal activity
Lílian Borges Teixeira, J Campos, Caroline Isabel Kothe, et al.
Food Research International (2024) Vol. 189, pp. 114482-114482
Closed Access | Times Cited: 2
Upcycling stale bread into (meso)porous materials: xerogels and aerogels
Wanxiang Guo, Tatiana Budtova, Mario M. Martínez
Food Hydrocolloids (2024) Vol. 160, pp. 110807-110807
Open Access | Times Cited: 2
Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models
Noelia Díaz‐Morales, Mónica Cavia-Sáiz, Ma Dolores Rivero-Pérez, et al.
Food & Function (2023) Vol. 14, Iss. 3, pp. 1785-1794
Open Access | Times Cited: 6
Recent advances in fermentative production of C4 diols and their chemo-catalytic upgrading to high-value chemicals
Abhishek R. Varma, Bhushan S. Shrirame, Sunil K. Maity, et al.
CHINESE JOURNAL OF CATALYSIS (CHINESE VERSION) (2023) Vol. 52, pp. 99-126
Open Access | Times Cited: 6
Bread as a Valuable Raw Material in Craft Ale Beer Brewing
Carlos Martin-Lobera, Fernando Aranda, Patricia Lozano‐Martínez, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3013-3013
Open Access | Times Cited: 10
Exploration of Converting Food Waste into Value-Added Products via Insect Pretreatment-Assisted Hydrothermal Catalysis
Ouyang Li, Jiaming Liang, Yundan Chen, et al.
ACS Omega (2023) Vol. 8, Iss. 21, pp. 18760-18772
Open Access | Times Cited: 5
Restaurant food waste valorization by microwave-assisted hydrolysis: Optimization, typological and biochemical analysis
Payam Torabi, Nasser Hamdami, Nafiseh Soltanizadeh, et al.
Cleaner Materials (2024) Vol. 13, pp. 100269-100269
Open Access | Times Cited: 1
Biomass and domestic waste: a potential resource combination for bioenergy generation and water treatment via benthic microbial fuel cell
Ghada Mohamed Aleid, Anoud Saud Alshammari, Asma D. Alomari, et al.
Environmental Science and Pollution Research (2023)
Closed Access | Times Cited: 4
Cutting-edge green nanoclay nanocomposites—fundamentals and technological opportunities for packaging, dye removal, and biomedical sectors
Ayesha Kausar, Ishaq Ahmad, Osamah Aldaghri, et al.
Nanocomposites (2024) Vol. 10, Iss. 1, pp. 159-183
Open Access | Times Cited: 1
Nanoclay reinforced chitosan nanocomposites—state-of-the-art and technological imprints
Ayesha Kausar
Journal of Macromolecular Science Part A (2024) Vol. 61, Iss. 6, pp. 376-397
Closed Access | Times Cited: 1
Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace
Dorota Gumul, Joanna Oracz, Dorota Litwinek, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1767-1767
Open Access | Times Cited: 1
Sustainable, carbonated, non-alcoholic beverages using leftover bread
Alessandra Massa, Eneko Axpe, Eneko Atxa, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 30, pp. 100607-100607
Closed Access | Times Cited: 7
Circular Bioeconomy Practices in the Greek Pig Sector: The Environmental Performance of Bakery Meal as Pig Feed Ingredient
Lefteris Melas, Maria Batsioula, A. Malamakis, et al.
Sustainability (2023) Vol. 15, Iss. 15, pp. 11688-11688
Open Access | Times Cited: 3
Effective bioconversion of fungal-spoiled starchy food waste into fermentable sugars using fungi-degrading, artificial amylosomes
Myeong-Eun Lee, Ha-Young Shin, Nisha Bhardwaj, et al.
Bioresource Technology (2023) Vol. 388, pp. 129760-129760
Closed Access | Times Cited: 3

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