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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:

Application of Non-conventional Extraction Methods: Toward a Sustainable and Green Production of Valuable Compounds from Mushrooms
Elena Roselló‐Soto, Oleksii Parniakov, Qian Fa Deng, et al.
Food Engineering Reviews (2015) Vol. 8, Iss. 2, pp. 214-234
Closed Access | Times Cited: 164

Showing 1-25 of 164 citing articles:

Carotenoids from microalgae: A review of recent developments
Mengyue Gong, Amarjeet Bassi
Biotechnology Advances (2016) Vol. 34, Iss. 8, pp. 1396-1412
Closed Access | Times Cited: 628
Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review
Francisco J. Barba, Zhenzhou Zhu, Mohamed Koubaa, et al.
Trends in Food Science & Technology (2016) Vol. 49, pp. 96-109
Closed Access | Times Cited: 610
An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction
Mirela Marić, Antonela Ninčević Grassino, Zhenzhou Zhu, et al.
Trends in Food Science & Technology (2018) Vol. 76, pp. 28-37
Closed Access | Times Cited: 557
Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review
Jasminka Giacometti, Danijela Bursać Kovačević, Predrag Putnik, et al.
Food Research International (2018) Vol. 113, pp. 245-262
Closed Access | Times Cited: 265
Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials
Predrag Putnik, José M. Lorenzo, Francisco J. Barba, et al.
Foods (2018) Vol. 7, Iss. 7, pp. 106-106
Open Access | Times Cited: 203
Solvent-Free Microwave-Assisted Extraction of Polyphenols from Olive Tree Leaves: Antioxidant and Antimicrobial Properties
Selin Şahin, Rüya Şamlı, A. Seher Birteksöz Tan, et al.
Molecules (2017) Vol. 22, Iss. 7, pp. 1056-1056
Open Access | Times Cited: 192
A Critical Review on Pulsed Electric Field: A Novel Technology for the Extraction of Phytoconstituents
Muhammad Modassar Ali Nawaz Ranjha, Rabia Kanwal, Bakhtawar Shafique, et al.
Molecules (2021) Vol. 26, Iss. 16, pp. 4893-4893
Open Access | Times Cited: 179
Oilseed treatment by ultrasounds and microwaves to improve oil yield and quality: An overview
Mohamed Koubaa, Houcine Mhemdi, Francisco J. Barba, et al.
Food Research International (2016) Vol. 85, pp. 59-66
Closed Access | Times Cited: 172
Emerging food processing technologies and factors impacting their industrial adoption
Anushree Priyadarshini, Gaurav Rajauria, Colm P. O’Donnell, et al.
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 19, pp. 3082-3101
Closed Access | Times Cited: 170
Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects
Krishan Kumar, Rahul Mehra, Raquel P. F. Guiné, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 2996-2996
Open Access | Times Cited: 166
Recent advances in extraction technologies for recovery of bioactive compounds derived from fruit and vegetable waste peels: A review
E.J. Rifna, N.N. Misra, Madhuresh Dwivedi
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 6, pp. 719-752
Closed Access | Times Cited: 151
Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms
Sara Marçal, Ana Sofia Sousa, Oludemi Taofiq, et al.
Trends in Food Science & Technology (2021) Vol. 110, pp. 418-431
Open Access | Times Cited: 127
Valorization of citrus peel waste for the sustainable production of value-added products
Poonam Sharma, Reena Vishvakarma, Krishna Gautam, et al.
Bioresource Technology (2022) Vol. 351, pp. 127064-127064
Closed Access | Times Cited: 83
Recent insights into green extraction techniques as efficient methods for the extraction of bioactive components and essential oils from foods
Ishrat Majid, Shafat Ahmad Khan, Alanoud Aladel, et al.
CyTA - Journal of Food (2023) Vol. 21, Iss. 1, pp. 101-114
Open Access | Times Cited: 42
Research progress in the preparation, structural characterization, and biological activities of polysaccharides from traditional Chinese medicine
Hongkun Xue, Pengqi Zhang, Can Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129923-129923
Closed Access | Times Cited: 24
The principles of high voltage electric field and its application in food processing: A review
Mohsen Dalvi‐Isfahan, Nasser Hamdami, Alain Le-Bail, et al.
Food Research International (2016) Vol. 89, pp. 48-62
Closed Access | Times Cited: 142
Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing
Laetitia Picart‐Palmade, Charles Cunault, Dominique Chevalier‐Lucia, et al.
Frontiers in Nutrition (2019) Vol. 5
Open Access | Times Cited: 141
Efficient physical extraction of active constituents from edible fungi and their potential bioactivities: A review
Yanan Sun, Min Zhang, Zhongxiang Fang
Trends in Food Science & Technology (2019) Vol. 105, pp. 468-482
Closed Access | Times Cited: 141
Agaricus bisporus and its by-products as a source of valuable extracts and bioactive compounds
Marina Ramos, Nuria Burgos, Almero Barnard, et al.
Food Chemistry (2019) Vol. 292, pp. 176-187
Open Access | Times Cited: 138
Extraction methods, chemical characterizations and biological activities of mushroom polysaccharides: A mini-review
Pin Gong, Siyuan Wang, Meng Liu, et al.
Carbohydrate Research (2020) Vol. 494, pp. 108037-108037
Closed Access | Times Cited: 137
Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies
Mahesha M. Poojary, Predrag Putnik, Danijela Bursać Kovačević, et al.
Journal of Food Composition and Analysis (2017) Vol. 61, pp. 28-39
Closed Access | Times Cited: 130
Recovery of ergosterol and vitamin D2 from mushroom waste - Potential valorization by food and pharmaceutical industries
Konstantinos Papoutsis, Simona Grasso, Ajay Menon, et al.
Trends in Food Science & Technology (2020) Vol. 99, pp. 351-366
Open Access | Times Cited: 114
Emerging trends in pectin extraction and its anti-microbial functionalization using natural bioactives for application in food packaging
Manoj Kumar, Maharishi Tomar, Vivek Saurabh, et al.
Trends in Food Science & Technology (2020) Vol. 105, pp. 223-237
Closed Access | Times Cited: 104
Emerging techniques in bioethanol production: from distillation to waste valorization
Mohsen Gavahian, Paulo E. S. Munekata, Ismail Eş, et al.
Green Chemistry (2019) Vol. 21, Iss. 6, pp. 1171-1185
Closed Access | Times Cited: 100
Optimization of Pulsed Electric Fields-Assisted Extraction of Polyphenols from Potato Peels Using Response Surface Methodology
Daniele Frontuto, Daniele Carullo, Sabine M. Harrison, et al.
Food and Bioprocess Technology (2019) Vol. 12, Iss. 10, pp. 1708-1720
Open Access | Times Cited: 100
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