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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:

Functional compounds from olive pomace to obtain high‐added value foods – a review
Graziana Difonzo, Marica Troilo, Giacomo Squeo, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 1, pp. 15-26
Closed Access | Times Cited: 91

Showing 1-25 of 91 citing articles:

Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils
Angela Fadda, Daniele Sanna, El Hassan Sakar, et al.
Sustainability (2022) Vol. 14, Iss. 2, pp. 849-849
Open Access | Times Cited: 103
Valorization of Food Waste as Animal Feed: A Step towards Sustainable Food Waste Management and Circular Bioeconomy
Pinku Chandra Nath, Amiya Ojha, Shubhankar Debnath, et al.
Animals (2023) Vol. 13, Iss. 8, pp. 1366-1366
Open Access | Times Cited: 70
Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains
Marica Troilo, Graziana Difonzo, Vito Michele Paradiso, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 342-342
Open Access | Times Cited: 97
Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review
Federico Bianchi, Roberta Tolve, Giada Rainero, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 9, pp. 4356-4366
Closed Access | Times Cited: 73
Upcycled foods: A nudge toward nutrition
Margaret Thorsen, Sheila Skeaff, Francesca Goodman-Smith, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 38
Characterization analysis of date fruit pomace: An underutilized waste bioresource rich in dietary fiber and phenolic antioxidants
Sabeera Haris, Muneeba Zubair Alam, Emmanuel Galiwango, et al.
Waste Management (2023) Vol. 163, pp. 34-42
Closed Access | Times Cited: 27
Phenolic compounds and contaminants in olive oil and pomace – A narrative review of their biological and toxic effects
Luana Schmidt, Osmar D. Prestes, Paula Rossini Augusti, et al.
Food Bioscience (2023) Vol. 53, pp. 102626-102626
Closed Access | Times Cited: 23
Towards the Integral Valorization of Olive Pomace‐Derived Biomasses through Biorefinery Strategies
Irene Gómez‐Cruz, María del Mar Contreras, Inmaculada Romero, et al.
ChemBioEng Reviews (2024) Vol. 11, Iss. 2, pp. 253-277
Open Access | Times Cited: 8
Globalization vs. Glocalization: Learn Lessons from Two Global Crises, Such as the Russia–Ukraine Conflict and the COVID-19 Pandemic, for the Agro-Food and Agro-Industrial Sector
Tomás Gabriel Bas
Agriculture (2025) Vol. 15, Iss. 2, pp. 155-155
Open Access | Times Cited: 1
Challenges and Technological Requirements in Agri-Food Waste Upcycling: the Case Study of Olive Leaf Extract
Małgorzata Krzywonos, Graziana Difonzo, Antonella Pasqualone
Future Foods (2025), pp. 100547-100547
Open Access | Times Cited: 1
Application of Olive By-Products in Livestock with Emphasis on Small Ruminants: Implications on Rumen Function, Growth Performance, Milk and Meat Quality
Ouranios Tzamaloukas, Marina C. Neofytou, Panagiotis Simitzis
Animals (2021) Vol. 11, Iss. 2, pp. 531-531
Open Access | Times Cited: 50
Preventive Applications of Polyphenols in Dentistry—A Review
Jasmin Flemming, Clara Theres Meyer-Probst, Karl Speer, et al.
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 9, pp. 4892-4892
Open Access | Times Cited: 44
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?
Giusy Rita Caponio, Graziana Difonzo, Giuditta de Gennaro, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 30
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
Upcycling olive oil cake through wet torrefaction to produce hydrochar for water decontamination
Shareefa Ahmed Alshareef, Marta Otero, Hamdah S. Alanazi, et al.
Process Safety and Environmental Protection (2021) Vol. 170, pp. 13-22
Closed Access | Times Cited: 35
Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector
Giacomo Squeo, Davide De Angelis, Riccardo Leardi, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 1128-1128
Open Access | Times Cited: 35
Hydroxytyrosol and Oleuropein-Enriched Extracts Obtained from Olive Oil Wastes and By-Products as Active Antioxidant Ingredients for Poly (Vinyl Alcohol)-Based Films
Francesca Luzi, Elisa Pannucci, M.E.N. Clemente, et al.
Molecules (2021) Vol. 26, Iss. 7, pp. 2104-2104
Open Access | Times Cited: 34
Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed
Paola Foti, Alessandra Pino, Flora V. Romeo, et al.
Microorganisms (2022) Vol. 10, Iss. 2, pp. 237-237
Open Access | Times Cited: 25
Olive Pomace Extract Contains Low Molecular Weight Peptides and Possesses ACE Inhibitory Activity
Eduardo López‐Huertas, Jose Rubí-Villegas, Lourdes Sánchez-Moreno, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 7, pp. 3962-3962
Open Access | Times Cited: 5
The dynamic changes in olive fruit phenolic metabolism and its contribution to the activation of quiescent Colletotrichum infection
Hristofor Miho, A. Expósito-Díaz, Maria Isabel Marquez-Perez, et al.
Food Chemistry (2024) Vol. 450, pp. 139299-139299
Open Access | Times Cited: 5
Production Performance, Egg Quality Characteristics, Fatty Acid Profile and Health Lipid Indices of Produced Eggs, Blood Biochemical Parameters and Welfare Indicators of Laying Hens Fed Dried Olive Pulp
Anna Dedousi, Maria-Zoi Kritsa, Mirjana Đukić Stojčić, et al.
Sustainability (2022) Vol. 14, Iss. 6, pp. 3157-3157
Open Access | Times Cited: 22
Higher Yield and Polyphenol Content in Olive Pomace Extracts Using 2-Methyloxolane as Bio-Based Solvent
Christian Cravotto, Anne Sylvie Fabiano-Tixier, Ombéline Claux, et al.
Foods (2022) Vol. 11, Iss. 9, pp. 1357-1357
Open Access | Times Cited: 21
Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts
Alican Akçiçek, Salih Karasu, Fatih Bozkurt, et al.
ACS Omega (2022) Vol. 7, Iss. 30, pp. 26316-26327
Open Access | Times Cited: 20
Effect of Olive Pomace Fiber on the Baking Properties of Wheat Flour and Flat Bread (Barbari Bread) Quality
Elham Azadfar, Amir Hossein Elhami Rad, Akram Sharifi, et al.
Journal of Food Processing and Preservation (2023) Vol. 2023, pp. 1-9
Open Access | Times Cited: 11
HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach
Ilaria Grigoletto, Patricia García Salas, Enrico Valli, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 285-285
Open Access | Times Cited: 4
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