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
Madhura Rao, Aalt Bast, Alie de Boer
Sustainability (2021) Vol. 13, Iss. 8, pp. 4428-4428
Open Access | Times Cited: 79
Showing 26-50 of 79 citing articles:
Modeling the impact of resilience factors and relational practice on performance of the supply chain
Mirela Cătălina Tűrkeș, Aurelia Felicia Stăncioiu, Roxana Marinescu
Journal of Innovation & Knowledge (2024) Vol. 9, Iss. 3, pp. 100533-100533
Open Access | Times Cited: 4
Mirela Cătălina Tűrkeș, Aurelia Felicia Stăncioiu, Roxana Marinescu
Journal of Innovation & Knowledge (2024) Vol. 9, Iss. 3, pp. 100533-100533
Open Access | Times Cited: 4
Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification
Helen Stephanie Ofei Darko, Lama Ismaiel, Benedetta Fanesi, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2658-2658
Open Access | Times Cited: 4
Helen Stephanie Ofei Darko, Lama Ismaiel, Benedetta Fanesi, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2658-2658
Open Access | Times Cited: 4
Advancing Industrial Food Byproduct Management: Strategies, Technologies, and Progress in Waste Reduction
David Agus Setiawan Wibisono, Chiou-Yeong Saw, Tsung-Yen Wu, et al.
Processes (2025) Vol. 13, Iss. 1, pp. 84-84
Open Access
David Agus Setiawan Wibisono, Chiou-Yeong Saw, Tsung-Yen Wu, et al.
Processes (2025) Vol. 13, Iss. 1, pp. 84-84
Open Access
Assessing the Potential of Brewer’s Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles
Marisa Nicolai, Lídia Palma, Ricardo Reis, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 95-95
Open Access
Marisa Nicolai, Lídia Palma, Ricardo Reis, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 95-95
Open Access
Phytochemicals in plant food waste: innovative insight and implications
Ifrah Usman, Saima Sana, Muhammad Afzaal, et al.
Journal of Agriculture and Food Research (2025), pp. 101779-101779
Open Access
Ifrah Usman, Saima Sana, Muhammad Afzaal, et al.
Journal of Agriculture and Food Research (2025), pp. 101779-101779
Open Access
Introduction to Bioactive Phytochemicals in By-Products from Bulb, Flower, and Fruit Vegetables
Mohamed Fawzy Ramadan
(2025), pp. 3-19
Closed Access
Mohamed Fawzy Ramadan
(2025), pp. 3-19
Closed Access
Introduction to Bioactive Phytochemicals in By-products from Leaf, Stem, Root, and Tuber Vegetables
Mohamed Fawzy Ramadan
(2025), pp. 3-15
Closed Access
Mohamed Fawzy Ramadan
(2025), pp. 3-15
Closed Access
Management of urban manufacturing byproducts: food circular economy and safety aspects
Wanchong He, Xingfeng Guo, Jing Han
CyTA - Journal of Food (2025) Vol. 23, Iss. 1
Open Access
Wanchong He, Xingfeng Guo, Jing Han
CyTA - Journal of Food (2025) Vol. 23, Iss. 1
Open Access
Healthy Snacks: Multimodal Critical Discourse Analysis of Traditional Food Brand Corporate Storytelling
Olsen Ottman, Hari Adi Rahmad, Rival Yuhendri
Journal of Pragmatics and Discourse Research (2023) Vol. 3, Iss. 1, pp. 19-27
Open Access | Times Cited: 10
Olsen Ottman, Hari Adi Rahmad, Rival Yuhendri
Journal of Pragmatics and Discourse Research (2023) Vol. 3, Iss. 1, pp. 19-27
Open Access | Times Cited: 10
The use of animal by-products in a circular bioeconomy: Time for a TSE road map 3?
Nathan Meijer, Leo W.D. Van Raamsdonk, E.W.J. Gerrits, et al.
Heliyon (2023) Vol. 9, Iss. 3, pp. e14021-e14021
Open Access | Times Cited: 10
Nathan Meijer, Leo W.D. Van Raamsdonk, E.W.J. Gerrits, et al.
Heliyon (2023) Vol. 9, Iss. 3, pp. e14021-e14021
Open Access | Times Cited: 10
Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels
Ovidiu Tița, Maria Adelina Constantinescu, Mihaela Adriana Tița, et al.
Frontiers in Nutrition (2024) Vol. 10
Open Access | Times Cited: 3
Ovidiu Tița, Maria Adelina Constantinescu, Mihaela Adriana Tița, et al.
Frontiers in Nutrition (2024) Vol. 10
Open Access | Times Cited: 3
Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications
Farzana Siddique, Zoha Ali, Muhammad Sajid Arshad, et al.
Frontiers in Food Science and Technology (2024) Vol. 4
Open Access | Times Cited: 3
Farzana Siddique, Zoha Ali, Muhammad Sajid Arshad, et al.
Frontiers in Food Science and Technology (2024) Vol. 4
Open Access | Times Cited: 3
Green Synthesis and Applications of Silver Nanoparticles: A Systematic Review
Monika Moond, Sushila Singh, Seema Sangwan, et al.
AATCC Journal of Research (2022) Vol. 9, Iss. 6, pp. 272-285
Closed Access | Times Cited: 15
Monika Moond, Sushila Singh, Seema Sangwan, et al.
AATCC Journal of Research (2022) Vol. 9, Iss. 6, pp. 272-285
Closed Access | Times Cited: 15
Upcycled food: How does it support the three pillars of sustainability?
Margaret Thorsen, Miranda Mirosa, Sheila Skeaff, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104269-104269
Open Access | Times Cited: 8
Margaret Thorsen, Miranda Mirosa, Sheila Skeaff, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104269-104269
Open Access | Times Cited: 8
White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain
Stavros Plessas, Vassilios Ganatsios, Ioanna Mantzourani, et al.
Applied Sciences (2021) Vol. 11, Iss. 13, pp. 6182-6182
Open Access | Times Cited: 18
Stavros Plessas, Vassilios Ganatsios, Ioanna Mantzourani, et al.
Applied Sciences (2021) Vol. 11, Iss. 13, pp. 6182-6182
Open Access | Times Cited: 18
Food circular economy and safety considerations in waste management of urban manufacturing side streams
Ying Tong Yeo, Cia Min Lim, Alfonso Isaias Vargas Huaco, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 2
Ying Tong Yeo, Cia Min Lim, Alfonso Isaias Vargas Huaco, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 2
Lactose utilization by Brettanomyces claussenii expands potential for valorization of dairy by-products to functional beverages through fermentation
Marie R. Lawton, Dana L. deRiancho, Samuel D. Alcaine
Current Opinion in Food Science (2021) Vol. 42, pp. 93-101
Open Access | Times Cited: 16
Marie R. Lawton, Dana L. deRiancho, Samuel D. Alcaine
Current Opinion in Food Science (2021) Vol. 42, pp. 93-101
Open Access | Times Cited: 16
Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization
Serena Martini, Mattia Bonazzi, Ilaria Malorgio, et al.
Microorganisms (2021) Vol. 9, Iss. 11, pp. 2288-2288
Open Access | Times Cited: 16
Serena Martini, Mattia Bonazzi, Ilaria Malorgio, et al.
Microorganisms (2021) Vol. 9, Iss. 11, pp. 2288-2288
Open Access | Times Cited: 16
Exploring the Genetic Wealth of Sunflower (Helianthus annuus L.): A Comprehensive Review on Its Products and By-Products
Anamika Roy, Maninder Singh
Journal of Advances in Biology & Biotechnology (2024) Vol. 27, Iss. 6, pp. 388-402
Open Access | Times Cited: 2
Anamika Roy, Maninder Singh
Journal of Advances in Biology & Biotechnology (2024) Vol. 27, Iss. 6, pp. 388-402
Open Access | Times Cited: 2
Innovative approaches to harnessing natural pigments from food waste and by-products for eco-friendly food coloring
R. Kamalesh, A. Saravanan, P.R. Yaashikaa, et al.
Food Chemistry (2024) Vol. 463, pp. 141519-141519
Closed Access | Times Cited: 2
R. Kamalesh, A. Saravanan, P.R. Yaashikaa, et al.
Food Chemistry (2024) Vol. 463, pp. 141519-141519
Closed Access | Times Cited: 2
Advancements in synergistic fermentation of probiotics and enzymes for non‐grain feed raw materials
Xiangrong Deng, Kai Chen, Dahai Jiang, et al.
Animal Research and One Health (2024)
Open Access | Times Cited: 2
Xiangrong Deng, Kai Chen, Dahai Jiang, et al.
Animal Research and One Health (2024)
Open Access | Times Cited: 2
Ganoderma lucidum Mycelia Mass and Bioactive Compounds Production through Grape Pomace and Cheese Whey Valorization
Vasiliki Kachrimanidou, Aikaterini Papadaki, Harris Papapostolou, et al.
Molecules (2023) Vol. 28, Iss. 17, pp. 6331-6331
Open Access | Times Cited: 6
Vasiliki Kachrimanidou, Aikaterini Papadaki, Harris Papapostolou, et al.
Molecules (2023) Vol. 28, Iss. 17, pp. 6331-6331
Open Access | Times Cited: 6
Introduction to Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products
Mohamed Fawzy Ramadan
Reference series in phytochemistry (2023), pp. 3-10
Closed Access | Times Cited: 5
Mohamed Fawzy Ramadan
Reference series in phytochemistry (2023), pp. 3-10
Closed Access | Times Cited: 5
Valorisation of Bovine Sweet Whey and Sunflower Press Cake Blend through Controlled Fermentation as Platform for Innovative Food Materials
Nicola Mangieri, Davide Ambrosini, Stefano Baroffio, et al.
Foods (2022) Vol. 11, Iss. 10, pp. 1417-1417
Open Access | Times Cited: 8
Nicola Mangieri, Davide Ambrosini, Stefano Baroffio, et al.
Foods (2022) Vol. 11, Iss. 10, pp. 1417-1417
Open Access | Times Cited: 8
An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry
Robert Waraczewski, Siemowit Muszyński, Bartosz Sołowiej
Molecules (2022) Vol. 27, Iss. 24, pp. 8686-8686
Open Access | Times Cited: 8
Robert Waraczewski, Siemowit Muszyński, Bartosz Sołowiej
Molecules (2022) Vol. 27, Iss. 24, pp. 8686-8686
Open Access | Times Cited: 8
