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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:

Reuse of fruits and vegetables biowaste for sustainable development of natural ingredients
Tatiane Cristina Gonçalves de Oliveira, Cristina Caleja, M. Beatriz P.P. Oliveira, et al.
Food Bioscience (2023) Vol. 53, pp. 102711-102711
Open Access | Times Cited: 21

Showing 21 citing articles:

Sustainable valorization of onion (Allium cepa L) skin as a resource for value-added products: A comprehensive review
Sampson Kofi Kyei, William Iheanyi Eke, A. Frimpong, et al.
Sustainable Chemistry and Pharmacy (2025) Vol. 44, pp. 101942-101942
Closed Access
Valorisation of pumpkin by-products: Chemical composition and bioactive properties of pumpkin seeds, peels, and fibrous strands from different local landraces of Greece
Maria G. Leichtweis, Adriana K. Molina, María Inês Días, et al.
Food Chemistry (2025), pp. 143306-143306
Open Access
Consumers' Sensory Profile and Understanding of Clean‐Label Sausage. An Approach Using Ultra‐Flash Profile and Check‐All‐That‐Apply
Paula Rabelo Sbardelotto, Alexandre da Trindade Alfaro, A. Teixeira, et al.
Journal of Sensory Studies (2025) Vol. 40, Iss. 1
Closed Access
Sustainable solutions for food security: Evaluating pre-treatment technologies in the growing fruits and vegetables industry of India
Aroma Joshi, Arun Kumar Gupta, Mansi, et al.
Sustainable Chemistry and Pharmacy (2024) Vol. 39, pp. 101580-101580
Closed Access | Times Cited: 4
Functional and nutritional prospectives of low-fat cookies fortified with jamun pulp, jamun seed, mango kernel powder
Sanjay Kumar, Keshav Keshav, Primanshi Seluriyal, et al.
Applied Food Research (2023) Vol. 3, Iss. 2, pp. 100340-100340
Open Access | Times Cited: 12
Valorisation of fruit waste for harnessing the bioactive compounds and its therapeutic application
Ritika Arora, Rizwana, Saroj Shukla, et al.
Trends in Food Science & Technology (2023) Vol. 144, pp. 104302-104302
Closed Access | Times Cited: 12
Artichoke by-products: Promising ingredients for breadstick fortification
Michela Cannas, Paola Conte, Pietro Paolo Urgeghe, et al.
LWT (2024) Vol. 202, pp. 116307-116307
Open Access | Times Cited: 3
Musa balbisiana seed ameliorates methylglyoxal-induced oxidative stress and advanced glycation end-product formation via modulation of RAGE expression and SIRT1/PGC-1α/TFAM activation in HepG2 cells
Nonibala Gurumayum, Puspanjali Khound, Rajlakshmi Devi
Food Bioscience (2024) Vol. 60, pp. 104415-104415
Closed Access | Times Cited: 2
Development of a gel formulation with pomegranate peel extract (Punica granatum L.) for antimicrobial and wound healing action
Daiana Freitas Ferreira, Thais Martins da Silva, Rita Cristina Gonçalves de Melo, et al.
South African Journal of Botany (2024) Vol. 173, pp. 284-294
Closed Access | Times Cited: 2
Sustainable management of rosemary wastewater and essential oil in agri-environmental bioprocessing
Imane Ziani, Hamza Bouakline, Saliha Bouknana, et al.
Food Bioscience (2024) Vol. 62, pp. 105263-105263
Open Access | Times Cited: 2
Evaluation of the Thermal Energy Potential of Waste Products from Fruit Preparation and Processing Industry
Petr Bača, Vladimí­r Mašán, Petr Vanýsek, et al.
Applied Sciences (2024) Vol. 14, Iss. 3, pp. 1080-1080
Open Access | Times Cited: 1
Kinetics of pyrolysis of de-oiled neem seeds (Azadirachta indica)
Sohair. T. Aly, Feyz Mahmoud, Manal Sorour, et al.
Biomass Conversion and Biorefinery (2024)
Closed Access | Times Cited: 1
Using fresh vegetable waste from Chinese traditional wet markets as animal feed: Material feasibility and utilization potential
Ting Chen, Qiongyin Wang, Yifan Wang, et al.
The Science of The Total Environment (2023) Vol. 902, pp. 166105-166105
Closed Access | Times Cited: 4
Flavonol profiles of mature leaves allow discriminating Toona sinensis Roem from different north-south geographical origins across China with varied antioxidant activities
Shang Su, Lijin Wang, Yonghang Geng, et al.
Heliyon (2024) Vol. 10, Iss. 5, pp. e27040-e27040
Open Access
Raw biowaste conversion to high-value compounds for food, cosmetic and pharmaceutical industries
Veronika Krbečková, Daniela Plachá
Environmental Research (2024) Vol. 263, pp. 120134-120134
Open Access
Phenolic Compounds' Stability in Reduced-Calorie Plum Spread Fortified with Freeze-Dried Plum Pomace: Effects of Processing Techniques and Pasteurization
Aleksandra Bajić, Lato Pezo, Jasna Mastilović, et al.
Food and Bioproducts Processing (2024)
Closed Access
Biorefinery approaches for converting fruit and vegetable waste into sustainable products
GG Kavitha Shree, S. Arokiamary, M. Kamaraj, et al.
International Journal of Environmental Science and Technology (2024)
Closed Access
Food Processing Technology with Future Impacts, Challenge, and Policy for Sustainable Bioeconomy
Akash Deep Shukla, Yashi Srivastava
(2024), pp. 349-374
Closed Access
Production of sweet potato distilled beverage: Economic evaluation via enzymatic and acid hydrolysis
D. Carvalho, Luciane Ferreira Trierweiler, Jorge Otávio Trierweiler
Biofuels Bioproducts and Biorefining (2024)
Closed Access
Embarking on Comprehensive Exploration of Classification System of Fruits and Vegetables
Bayu Yasa Wedha, Michael Sagar Vasandani, Alessandro Enriqco Putra Bayu Wedha
SinkrOn (2023) Vol. 8, Iss. 4, pp. 2560-2567
Open Access | Times Cited: 1
Consumer Nutritional Awareness, Sustainability Knowledge, and Purchase Intention of Environmentally Friendly Cookies in Croatia, France, and North Macedonia
Dunja Molnar, Elena Velickova, Carole Prost, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3932-3932
Open Access | Times Cited: 1
Nutrição no Século XXI

Editora Científica Digital eBooks (2023)
Open Access
UTILIZAÇÃO DE SUBPRODUTOS DO PROCESSAMENTO DE SUCO MISTO DE LARANJA E BETERRABA NA ELABORAÇÃO DE NOVOS PRODUTOS ALIMENTÍCIOS
R. M. P. Leal, Marcela Nobre Silva, Mateus Moraes Domingos, et al.
Editora Científica Digital eBooks (2023), pp. 165-178
Open Access
A Review on Extraction of Bio Active Compounds from Industrial Tomato Pomace
Prachi Patel, Susmita Sahoo
International Journal of Science and Research (IJSR) (2023) Vol. 12, Iss. 9, pp. 2001-2006
Open Access
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