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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:

Microwave assisted dehydration of broccoli by-products and simultaneous extraction of bioactive compounds
Sónia S. Ferreira, Cláudia P. Passos, Susana M. Cardoso, et al.
Food Chemistry (2017) Vol. 246, pp. 386-393
Closed Access | Times Cited: 87

Showing 1-25 of 87 citing articles:

Application of Ultrasound in Food Science and Technology: A Perspective
Monica Gallo, Lydia Ferrara, Daniele Naviglio
Foods (2018) Vol. 7, Iss. 10, pp. 164-164
Open Access | Times Cited: 351
Bioactive Phenolic Compounds From Agri-Food Wastes: An Update on Green and Sustainable Extraction Methodologies
Lucia Panzella, Federica Moccia, Rita Nasti, et al.
Frontiers in Nutrition (2020) Vol. 7
Open Access | Times Cited: 338
Exploring Ultrasound, Microwave and Ultrasound–Microwave Assisted Extraction Technologies to Increase the Extraction of Bioactive Compounds and Antioxidants from Brown Macroalgae
Marco García‐Vaquero, Viruja Ummat, Brijesh K. Tiwari, et al.
Marine Drugs (2020) Vol. 18, Iss. 3, pp. 172-172
Open Access | Times Cited: 169
Encapsulation of bioactive compounds from fruit and vegetable by-products for food application – A review
Verónica Marcillo-Parra, Diego Santiago Tupuna‐Yerovi, Zulay Maldonado González, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 11-23
Closed Access | Times Cited: 148
The value of bioactive compounds of cruciferous vegetables (Brassica) as antimicrobials and antioxidants: A review
Kenia M Favela-González, Ayerim Hernández‐Almanza, Norma M. de la Fuente‐Salcido
Journal of Food Biochemistry (2020) Vol. 44, Iss. 10
Open Access | Times Cited: 146
Green extraction techniques from fruit and vegetable waste to obtain bioactive compounds—A review
Sheila Lucía Rodríguez García, Vijaya Raghavan
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 23, pp. 6446-6466
Closed Access | Times Cited: 139
Agro-industrial by-products: Valuable sources of bioactive compounds
Lívia Mateus Reguengo, Mateus Kawata Salgaço, Kátia Sivieri, et al.
Food Research International (2021) Vol. 152, pp. 110871-110871
Closed Access | Times Cited: 128
Nutritional values, beneficial effects, and food applications of broccoli (Brassica oleracea var. italica Plenck)
Hang Li, Yu Xia, Hongyan Liu, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 288-308
Closed Access | Times Cited: 118
An overview of the extraction and characterization of bioactive phenolic compounds from agri-food waste within the framework of circular bioeconomy
Aina Mir‐Cerdà, Óscar Núñez, Mercè Granados, et al.
TrAC Trends in Analytical Chemistry (2023) Vol. 161, pp. 116994-116994
Open Access | Times Cited: 78
Comparative Phytonutrient Analysis of Broccoli By-Products: The Potentials for Broccoli By-Product Utilization
Mengpei Liu, Lihua Zhang, Suk Lan Ser, et al.
Molecules (2018) Vol. 23, Iss. 4, pp. 900-900
Open Access | Times Cited: 121
Functional Ingredients From Brassicaceae Species: Overview and Perspectives
Daniela Ramírez, Ángel Abellán-Victorio, Vanesa Beretta, et al.
International Journal of Molecular Sciences (2020) Vol. 21, Iss. 6, pp. 1998-1998
Open Access | Times Cited: 120
Green techniques for extraction of bioactive carbohydrates
Adal Mena‐García, Ana I. Ruiz‐Matute, Ana C. Soria, et al.
TrAC Trends in Analytical Chemistry (2019) Vol. 119, pp. 115612-115612
Open Access | Times Cited: 117
Recent Advances in the Recovery Techniques of Plant-Based Proteins from Agro-Industrial By-Products
Esra Gençdağ, Ahmet Görgüç, Fatih Mehmet Yılmaz
Food Reviews International (2020) Vol. 37, Iss. 4, pp. 447-468
Closed Access | Times Cited: 93
Green Extraction Methods and Microencapsulation Technologies of Phenolic Compounds From Grape Pomace: A Review
Karine Inês Bolson Moro, Ana Betine Beutinger Bender, Leila Picolli da Silva, et al.
Food and Bioprocess Technology (2021) Vol. 14, Iss. 8, pp. 1407-1431
Closed Access | Times Cited: 67
The Valorization of Wastes and Byproducts from Cruciferous Vegetables: A Review on the Potential Utilization of Cabbage, Cauliflower, and Broccoli Byproducts
Tharushi S. Shinali, Yiying Zhang, Moater Altaf, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1163-1163
Open Access | Times Cited: 13
Effects of microwave cooking on the physicochemical and sensory properties of seaweed‐based analogue rice
Wahyu Ramadhan, Sri Purwaningsih, Salma Nafisah
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1770-1780
Closed Access | Times Cited: 8
Revisiting the chemistry of apple pomace polyphenols
Pedro A.R. Fernandes, Carine Le Bourvellec, Catherine M.G.C. Renard, et al.
Food Chemistry (2019) Vol. 294, pp. 9-18
Closed Access | Times Cited: 63
Valorization of agri-food industry wastes to prepare adsorbents for heavy metal removal from water
V.J. Landin-Sandoval, Didilia Ileana Mendoza‐Castillo, Adrián Bonilla‐Petriciolet, et al.
Journal of environmental chemical engineering (2020) Vol. 8, Iss. 5, pp. 104067-104067
Closed Access | Times Cited: 60
Blanching impact on pigments, glucosinolates, and phenolics of dehydrated broccoli by-products
Sónia S. Ferreira, Filipa Monteiro, Cláudia P. Passos, et al.
Food Research International (2020) Vol. 132, pp. 109055-109055
Open Access | Times Cited: 50
Evaluation of broccoli (Brassica oleracea var. italica) crop by-products as sources of bioactive compounds
Iris Gudiño, Alberto Martı́n, Rocío Casquete, et al.
Scientia Horticulturae (2022) Vol. 304, pp. 111284-111284
Open Access | Times Cited: 31
Unveiling the Bioactive Potential of Fresh Fruit and Vegetable Waste in Human Health from a Consumer Perspective
Jorge A. M. Pereira, Cristina V. Berenguer, Carolina Andrade, et al.
Applied Sciences (2022) Vol. 12, Iss. 5, pp. 2747-2747
Open Access | Times Cited: 30
Agri-Food Surplus, Waste and Loss as Sustainable Biobased Ingredients: A Review
Joana P. B. Rodrigues, Ângela Liberal, Spyridon Α. Petropoulos, et al.
Molecules (2022) Vol. 27, Iss. 16, pp. 5200-5200
Open Access | Times Cited: 29
Traditional and recent development of pretreatment and drying process of grapes during raisin production: A review of novel pretreatment and drying methods of grapes
Arvind Patidar, Siddharth Vishwakarma, Deepoo Meena
Food Frontiers (2021) Vol. 2, Iss. 1, pp. 46-61
Open Access | Times Cited: 33
Structure-function relationships of pectic polysaccharides from broccoli by-products with in vitro B lymphocyte stimulatory activity
Sónia S. Ferreira, Alexandra Correia, Artur M. S. Silva, et al.
Carbohydrate Polymers (2022) Vol. 303, pp. 120432-120432
Open Access | Times Cited: 25
Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review
Francisco Artés–Hernández, Lorena Martínez‐Zamora, Marina Cano‐Lamadrid, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 561-561
Open Access | Times Cited: 15
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