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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:

Use of Grape Pomace from the Wine Industry for the Extraction of Valuable Compounds with potential use in the Food Industry
Arturo Siller-Sánchez, Karla Luna-Sánchez, Israel Bautista-Hernández, et al.
Current Food Science and Technology Reports (2024) Vol. 2, Iss. 1, pp. 7-16
Open Access | Times Cited: 11

Showing 11 citing articles:

Development of Microcapsules of Bioactive Compounds Extracted from Grape Pomace of Ciravas Agra
Muhammad Afzal, Людмила Надточий
AMPLITUDO Journal of Science & Technology Innovation (2025) Vol. 4, Iss. 1, pp. 14-19
Closed Access
Sustainable Valorization of Wine Lees: From Waste to Value-Added Products
Ancuța Chetrariu, Adriana Dabija, Larisa Caisîn, et al.
Applied Sciences (2025) Vol. 15, Iss. 7, pp. 3648-3648
Open Access
Grape Pomace for Feed Enrichment to Improve the Quality of Animal-Based Foods
Francesca Blasi, Valentina Trovarelli, Luciano Mangiapelo, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3541-3541
Open Access | Times Cited: 3
Effect of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace
Gordana Šelo, M. Planinić, Marina Tišma, et al.
(2024)
Open Access | Times Cited: 2
Effects of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace
Gordana Šelo, M. Planinić, Marina Tišma, et al.
Microorganisms (2024) Vol. 12, Iss. 7, pp. 1310-1310
Open Access | Times Cited: 2
Valorization of Mexican cabernet sauvignon grape pomace: A source of oil and lipophilic bioactive compounds
Marcos Leon‐Bejarano, Maribel Ovando‐Martínez, Şenay Şimşek
Journal of the American Oil Chemists Society (2024)
Open Access | Times Cited: 2
Leftover and weed, joint efforts to preserve health: Joke or reality?
Vladimir Kurčubić, Slaviša Stajić, Vladimir Živković, et al.
Future Postharvest and Food (2024)
Open Access | Times Cited: 1
Consumers’ familiarity with wine increased their acceptance of pasta sauce containing grape pomace
Rachael Moss, Allison Stright, Erin Richelle, et al.
Journal of Food Science (2024) Vol. 89, Iss. 10, pp. 6694-6706
Open Access
Producción de biomasa de Aspergillus oryzae en orujo de uva y harina de soja mediante fermentación en estado sólido
Ismael Jimmy Quispe Eduardo, Jhorman Rodrigo Palomino Pariona, Javiera Katrina Corvacho Ticona
INGENIERÍA INVESTIGA (2024) Vol. 6
Closed Access
Industrial Approach to Invertase Production from Fruit Waste for Enhanced Efficiency and Conservation
Emre Dokuzparmak
ACS Omega (2024) Vol. 9, Iss. 24, pp. 26183-26194
Open Access
Comparative analysis of stomatal characteristics and Erysiphe necator (Schw.) Burrill resistance in diverse Vitis sp.
Mude Ramya Sree, Sanjay K. Singh, Jai Prakash, et al.
Micron (2024) Vol. 189, pp. 103750-103750
Closed Access
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