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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:

Grape Pomace Valorization: A Systematic Review and Meta-Analysis
Bojan Antonić, Simona Jančíková, Đani Đorđević, et al.
Foods (2020) Vol. 9, Iss. 11, pp. 1627-1627
Open Access | Times Cited: 221

Showing 26-50 of 221 citing articles:

Nutrients and Nutraceuticals from Vitis vinifera L. Pomace: Biological Activities, Valorization, and Potential Applications
Cecilia Prata, Chiara Zalambani, Francesca Rossi, et al.
Nutrients (2025) Vol. 17, Iss. 3, pp. 583-583
Open Access | Times Cited: 1
The Bioaccessibility of Grape-Derived Phenolic Compounds: An Overview
Danijel D. Milinčić, Nemanja Stanisavljević, Milica M. Pešić, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 607-607
Open Access | Times Cited: 1
Valorization of Winemaking By-Products as a Novel Source of Antibacterial Properties: New Strategies to Fight Antibiotic Resistance
Adriana Silva, Vanessa Silva, Gilberto Igrejas, et al.
Molecules (2021) Vol. 26, Iss. 8, pp. 2331-2331
Open Access | Times Cited: 53
Phenolic Characterization and Neuroprotective Properties of Grape Pomace Extracts
Annalisa Chiavaroli, Marwa Balaha, Alessandra Acquaviva, et al.
Molecules (2021) Vol. 26, Iss. 20, pp. 6216-6216
Open Access | Times Cited: 45
Anti-Proliferative and Pro-Apoptotic Effects of Digested Aglianico Grape Pomace Extract in Human Colorectal Cancer Cells
Giusy Rita Caponio, Miriam Cofano, Tamara Lippolis, et al.
Molecules (2022) Vol. 27, Iss. 20, pp. 6791-6791
Open Access | Times Cited: 37
The Influence of Extraction Conditions on the Yield and Physico-Chemical Parameters of Pectin from Grape Pomace
Mariana Spinei, Mircea Oroian
Polymers (2022) Vol. 14, Iss. 7, pp. 1378-1378
Open Access | Times Cited: 33
Unveiling the Bioactive Potential of Fresh Fruit and Vegetable Waste in Human Health from a Consumer Perspective
Jorge A. M. Pereira, Cristina V. Berenguer, Carolina Andrade, et al.
Applied Sciences (2022) Vol. 12, Iss. 5, pp. 2747-2747
Open Access | Times Cited: 30
Grape Pomace Extract Attenuates Inflammatory Response in Intestinal Epithelial and Endothelial Cells: Potential Health-Promoting Properties in Bowel Inflammation
Nadia Calabriso, Marika Massaro, Egeria Scoditti, et al.
Nutrients (2022) Vol. 14, Iss. 6, pp. 1175-1175
Open Access | Times Cited: 29
Mycotoxins’ Prevalence in Food Industry By-Products: A Systematic Review
Paloma Lopes, M. Madalena C. Sobral, Guido R. Lopes, et al.
Toxins (2023) Vol. 15, Iss. 4, pp. 249-249
Open Access | Times Cited: 19
Polyphenolic Profile and Antioxidant Activity of Green Extracts from Grape Pomace Skins and Seeds of Italian Cultivars
Massimo Guaita, Silvia Motta, Stefano Messina, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3880-3880
Open Access | Times Cited: 17
Use of grape by-products in aquaculture: New frontiers for a circular economy application
Martina Quagliardi, Emanuela Frapiccini, Mauro Marini, et al.
Heliyon (2024) Vol. 10, Iss. 5, pp. e27443-e27443
Open Access | Times Cited: 7
From Field to Waste Valorization: A Preliminary Study Exploring the Impact of the Wine Supply Chain on the Phenolic Profile of Three Sardinian Pomace Extracts
Ines Castangia, Matteo Aroffu, Federica Fulgheri, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1414-1414
Open Access | Times Cited: 7
Chemical characterization of the cultivar ‘Vinhão’ (Vitis vinifera L.) grape pomace towards its circular valorisation and its health benefits
Adriana Rodrigues Machado, Glenise Bierhalz Voss, Manuela Machado, et al.
Measurement Food (2024) Vol. 15, pp. 100175-100175
Open Access | Times Cited: 7
Sustainable extraction methods for the recovery of polyphenolic compounds from grape pomace and its biological properties: a comprehensive review
Luiz Eduardo Nochi Castro, William Gustavo Sganzerla, Aline P.G. da Silva, et al.
Phytochemistry Reviews (2024)
Closed Access | Times Cited: 7
Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment
Matilde D’Arrigo, Jonathan Delgado, Javier Rocha-Pimienta, et al.
Foods (2024) Vol. 13, Iss. 1, pp. 149-149
Open Access | Times Cited: 6
Valorisation potential and challenges of food side product streams for food applications: A review using the example of Switzerland
I. Salvatore, R. Leue-Rüegg, C. Beretta, et al.
Future Foods (2024) Vol. 9, pp. 100325-100325
Open Access | Times Cited: 6
Waste to wealth: microbial-based valorization of grape pomace for nutraceutical, cosmetic, and therapeutic applications to promote circular economy
Gurleen Kaur Sodhi, Gursharan Kaur, Nancy George, et al.
Process Safety and Environmental Protection (2024) Vol. 188, pp. 1464-1478
Closed Access | Times Cited: 6
Alginate-based edible coating with magnoliae essential oil/β-cyclodextrin inclusion complex for Kyoho grape preservation
Yingjie Liu, Luo Weng, Sisi Dai, et al.
LWT (2024) Vol. 210, pp. 116874-116874
Open Access | Times Cited: 6
Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread
Gabriele Rocchetti, Corrado Rizzi, Mariasole Cervini, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 507-507
Open Access | Times Cited: 38
Comparison of Antibacterial and Antioxidant Properties of Red (cv. Negramaro) and White (cv. Fiano) Skin Pomace Extracts
C. Gerardi, Loris Pinto, Federico Baruzzi, et al.
Molecules (2021) Vol. 26, Iss. 19, pp. 5918-5918
Open Access | Times Cited: 34
Magnitude, Causes and Scope for Reducing Food Losses in the Baking and Confectionery Industry—A Multi-Method Approach
Elżbieta Goryńska‐Goldmann, Michał Gazdecki, Krystyna Rejman, et al.
Agriculture (2021) Vol. 11, Iss. 10, pp. 936-936
Open Access | Times Cited: 34
Stability and Antioxidant Activity of Hydro-Glyceric Extracts Obtained from Different Grape Seed Varieties Incorporated in Cosmetic Creams
Yara Salem, Hiba N. Rajha, Diana Franjieh, et al.
Antioxidants (2022) Vol. 11, Iss. 7, pp. 1348-1348
Open Access | Times Cited: 26
Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour
Jaqueline Menti Boff, Virgílio José Strasburg, Gabriel Tonin Ferrari, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3812-3812
Open Access | Times Cited: 26
Mechanisms Underlying Neurodegenerative Disorders and Potential Neuroprotective Activity of Agrifood By-Products
Cristina Angeloni, Marco Malaguti, Cecilia Prata, et al.
Antioxidants (2022) Vol. 12, Iss. 1, pp. 94-94
Open Access | Times Cited: 24
Genomic Designing for Biotic Stress Resistant Grapevine
Silvia Vezzulli, David Gramaje, Javier Tello, et al.
Springer eBooks (2022), pp. 87-255
Closed Access | Times Cited: 23

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