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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:

Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process
María-Rocío Meini, Ignacio Cabezudo, Carlos E. Boschetti, et al.
Food Chemistry (2019) Vol. 283, pp. 257-264
Open Access | Times Cited: 140

Showing 1-25 of 140 citing articles:

Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products
Emilio Gil‐Martín, Tamara Y. Forbes‐Hernández, Alejandro Romero, et al.
Food Chemistry (2021) Vol. 378, pp. 131918-131918
Open Access | Times Cited: 262
Techniques and modeling of polyphenol extraction from food: a review
Adithya Sridhar, Muthamilselvi Ponnuchamy, P. Senthil Kumar, et al.
Environmental Chemistry Letters (2021) Vol. 19, Iss. 4, pp. 3409-3443
Open Access | Times Cited: 206
Latest developments in polyphenol recovery and purification from plant by-products: A review
Courage Sedem Dzah, Yuqing Duan, Haihui Zhang, et al.
Trends in Food Science & Technology (2020) Vol. 99, pp. 375-388
Closed Access | Times Cited: 141
Current trends and possibilities for exploitation of Grape pomace as a potential source for value addition
Pankaj Chowdhary, Abhishek Gupta, Edgard Gnansounou, et al.
Environmental Pollution (2021) Vol. 278, pp. 116796-116796
Closed Access | Times Cited: 110
Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application
Noelia Tena, Agustín G. Asuero
Antioxidants (2022) Vol. 11, Iss. 2, pp. 286-286
Open Access | Times Cited: 78
Enzyme-assisted ultrasonic extraction of total flavonoids and extraction polysaccharides in residue from Abelmoschus manihot (L)
Qiming Chu, Shengnan Xie, Hongling Wei, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106815-106815
Open Access | Times Cited: 17
Recovery of grape pomace phenolic compounds through optimized extraction and adsorption processes
Ioanna Drevelegka, Athanasia M. Goula
Chemical Engineering and Processing - Process Intensification (2020) Vol. 149, pp. 107845-107845
Closed Access | Times Cited: 127
Fruits By-Products – A Source of Valuable Active Principles. A Short Review
Radu Claudiu Fierăscu, Elwira Sieniawska, Alina Orțan, et al.
Frontiers in Bioengineering and Biotechnology (2020) Vol. 8
Open Access | Times Cited: 118
Fruit Seeds as Sources of Bioactive Compounds: Sustainable Production of High Value-Added Ingredients from By-Products within Circular Economy
Marina Fidelis, Cristiane de Moura, Tufy Kabbas, et al.
Molecules (2019) Vol. 24, Iss. 21, pp. 3854-3854
Open Access | Times Cited: 117
High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation
Ali Zein Alabiden Tlais, Giuseppina Maria Fiorino, Andrea Polo, et al.
Molecules (2020) Vol. 25, Iss. 13, pp. 2987-2987
Open Access | Times Cited: 102
Sustainable green processing of grape pomace for the production of value-added products: An overview
Talat Ilyas, Pankaj Chowdhary, Deepshi Chaurasia, et al.
Environmental Technology & Innovation (2021) Vol. 23, pp. 101592-101592
Closed Access | Times Cited: 97
Potential health benefits of phenolic compounds in grape processing by-products
Janice Nullan Averilla, Jisun Oh, Hyo Jung Kim, et al.
Food Science and Biotechnology (2019) Vol. 28, Iss. 6, pp. 1607-1615
Open Access | Times Cited: 83
Potential of grape byproducts as functional ingredients in baked goods and pasta
Mădălina Ungureanu‐Iuga, Silvia Mironeasa
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 5, pp. 2473-2505
Open Access | Times Cited: 76
Involvement of Opioid System and TRPM8/TRPA1 Channels in the Antinociceptive Effect of Spirulina platensis
Mariana Alves Freitas, Amanda Soares de Vasconcelos, Elaine Cristina Dalazen Gonçalves, et al.
Biomolecules (2021) Vol. 11, Iss. 4, pp. 592-592
Open Access | Times Cited: 74
A comparison study between ultrasound–assisted and enzyme–assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.)
María José Aliaño–González, Ceferino Carrera, Gerardo F. Barbero, et al.
Food Chemistry X (2021) Vol. 13, pp. 100192-100192
Open Access | Times Cited: 64
Recent Advances in Natural Polyphenol Research
Irene Dini, Lucia Grumetto
Molecules (2022) Vol. 27, Iss. 24, pp. 8777-8777
Open Access | Times Cited: 62
Grape Pomace Valorization by Extraction of Phenolic Polymeric Pigments: A Review
Lilisbet Castellanos-Gallo, Lourdes Ballinas‐Casarrubias, José C. Espinoza‐Hicks, et al.
Processes (2022) Vol. 10, Iss. 3, pp. 469-469
Open Access | Times Cited: 61
Production of grape pomace extracts with enhanced antioxidant and prebiotic activities through solid-state fermentation by Aspergillus niger and Aspergillus oryzae
María-Rocío Meini, Ignacio Cabezudo, Cecilia S. Galetto, et al.
Food Bioscience (2021) Vol. 42, pp. 101168-101168
Closed Access | Times Cited: 59
Water as Green Solvent: Methods of Solubilisation and Extraction of Natural Products—Past, Present and Future Solutions
Léo Lajoie, Anne‐Sylvie Fabiano‐Tixier, Farid Chemat
Pharmaceuticals (2022) Vol. 15, Iss. 12, pp. 1507-1507
Open Access | Times Cited: 55
Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications
Mahesh Kumar Samota, Madhvi Sharma, Kulwinder Kaur, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 35
Phenolic compounds classification and their distribution in winemaking by-products
Adriana Ribeiro Silva, Vanessa Silva, Gilberto Igrejas, et al.
European Food Research and Technology (2022) Vol. 249, Iss. 2, pp. 207-239
Closed Access | Times Cited: 35
Pulsed Electric Field Applications for the Extraction of Bioactive Compounds from Food Waste and By-Products: A Critical Review
Theodoros Chatzimitakos, Vassilis Athanasiadis, Dimitrios Kalompatsios, et al.
Biomass (2023) Vol. 3, Iss. 4, pp. 367-401
Open Access | Times Cited: 24
Trends in extracting Agro-byproducts’ phenolics using non-thermal technologies and their combinative effect: Mechanisms, potentials, drawbacks, and safety evaluation
Isaac Duah Boateng, Kerry Clark
Food Chemistry (2023) Vol. 437, pp. 137841-137841
Closed Access | Times Cited: 20
Laccase-Mediated Oxidation of Phenolic Compounds from Wine Lees Extract towards the Synthesis of Polymers with Potential Applications in Food Packaging
Panagiotis E. Athanasiou, Christina Gkountela, Michaela Patila, et al.
Biomolecules (2024) Vol. 14, Iss. 3, pp. 323-323
Open Access | Times Cited: 7
Enzyme-Assisted Coextraction of Phenolics and Polysaccharides from Padina gymnospora
Hoang Chinh Nguyen, Kim Ngo, Hoai Khang Tran, et al.
Marine Drugs (2024) Vol. 22, Iss. 1, pp. 42-42
Open Access | Times Cited: 6
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