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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 olive leaf extract to reduce lipid oxidation of baked snacks
Graziana Difonzo, Antonella Pasqualone, Roccangelo Silletti, et al.
Food Research International (2018) Vol. 108, pp. 48-56
Closed Access | Times Cited: 77

Showing 1-25 of 77 citing articles:

Valorisation of olive agro-industrial by-products as a source of bioactive compounds
Beatriz Gullón, Patricia Gullón, Gemma Eibes, et al.
The Science of The Total Environment (2018) Vol. 645, pp. 533-542
Closed Access | Times Cited: 97
Functional compounds from olive pomace to obtain high‐added value foods – a review
Graziana Difonzo, Marica Troilo, Giacomo Squeo, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 1, pp. 15-26
Closed Access | Times Cited: 91
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract
Federica Flamminii, Carla Di Mattia, Marco Nardella, et al.
Food Hydrocolloids (2020) Vol. 108, pp. 105849-105849
Closed Access | Times Cited: 74
Development of novel functional snacks containing nano-encapsulated resveratrol with anti-diabetic, anti-obesity and antioxidant properties
Mudasir Ahmad, Adil Gani
Food Chemistry (2021) Vol. 352, pp. 129323-129323
Closed Access | Times Cited: 68
Valorizing the usage of olive leaves, bioactive compounds, biological activities, and food applications: A comprehensive review
Samy Selim, Mha Albqmi, Mohammad M. Al‐Sanea, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 61
Wine lees as functional ingredient to produce biscuits fortified with polyphenols and dietary fibre
Giusy Rita Caponio, Roberta Miolla, Mirco Vacca, et al.
LWT (2024) Vol. 198, pp. 115943-115943
Open Access | Times Cited: 8
Challenges and Technological Requirements in Agri-Food Waste Upcycling: the Case Study of Olive Leaf Extract
Małgorzata Krzywonos, Graziana Difonzo, Antonella Pasqualone
Future Foods (2025), pp. 100547-100547
Open Access | Times Cited: 1
Zein nanoparticle stabilized Pickering emulsion enriched with cinnamon oil and its effects on pound cakes
Xiao Feng, Yujia Sun, Yu-Yan Yang, et al.
LWT (2020) Vol. 122, pp. 109025-109025
Closed Access | Times Cited: 67
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value
Graziana Difonzo, Giacomo Squeo, Antonella Pasqualone, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 8, pp. 3099-3116
Closed Access | Times Cited: 61
Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts
Federica Flamminii, Carla Di Mattia, Giampiero Sacchetti, et al.
Foods (2020) Vol. 9, Iss. 8, pp. 997-997
Open Access | Times Cited: 58
Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation
Julián Lozano‐Castellón, José Fernando Rinaldi de Alvarenga, Anna Vallverdú‐Queralt, et al.
Trends in Food Science & Technology (2022) Vol. 123, pp. 28-36
Open Access | Times Cited: 34
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?
Giusy Rita Caponio, Graziana Difonzo, Giuditta de Gennaro, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 30
Stability and bioaccessibility of α-tocopherol-enriched nanoemulsions containing different edible oils as carriers
Alba Maldonado, Natalia Riquelme, Ociel Muñoz, et al.
LWT (2023) Vol. 174, pp. 114419-114419
Open Access | Times Cited: 18
Consumer acceptance of food obtained from olive by-products
Maria Angela Perito, Antonella Di Fonzo, Marcello Sansone, et al.
British Food Journal (2019) Vol. 122, Iss. 1, pp. 212-226
Closed Access | Times Cited: 53
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts
Federica Flamminii, Carla Di Mattia, Graziana Difonzo, et al.
Journal of the Science of Food and Agriculture (2019) Vol. 99, Iss. 14, pp. 6620-6627
Closed Access | Times Cited: 49
Antioxidant and antibacterial capabilities of phenolic compounds and organic acids from Camellia oleifera cake
Duoduo Zhang, Shaoping Nie, Mingyong Xie, et al.
Food Science and Biotechnology (2019) Vol. 29, Iss. 1, pp. 17-25
Open Access | Times Cited: 45
Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review
Abdo Hassoun, María Carpena, Miguel A. Prieto, et al.
Antioxidants (2020) Vol. 9, Iss. 9, pp. 882-882
Open Access | Times Cited: 41
Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater
Paola Conte, Simone Pulina, Alessandra Del, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 923-923
Open Access | Times Cited: 40
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties
Francesco Caponio, Graziana Difonzo, Maria Calasso, et al.
Food Research International (2018) Vol. 116, pp. 1306-1317
Closed Access | Times Cited: 43
Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium
Marianna Ranieri, Annarita Di Mise, Graziana Difonzo, et al.
PLoS ONE (2019) Vol. 14, Iss. 3, pp. e0214159-e0214159
Open Access | Times Cited: 37
Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm
Monica Marilena Miazzi, Valentina di Rienzo, Isabella Mascio, et al.
Frontiers in Plant Science (2020) Vol. 11
Open Access | Times Cited: 35
Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages
Graziana Difonzo, Michela Pia Totaro, Francesco Caponio, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 451-451
Open Access | Times Cited: 21
State-of-Art on the Recycling of By-Products from Fruits and Vegetables of Mediterranean Countries to Prolong Food Shelf Life
Sara Nardella, Amalia Conte, Matteo Alessandro Del Nobile
Foods (2022) Vol. 11, Iss. 5, pp. 665-665
Open Access | Times Cited: 19
Lupin flour as a wheat substitute in conventional and sourdough breadmaking: impact on bread physicochemical properties and volatile profile
Gianluca Nigro, Nicola Gasparre, Francesca Vurro, et al.
European Food Research and Technology (2025)
Open Access
A review on olive and clove: Promising natural additives for seafood preservation
Md. Khairul Islam, Bhaskar Chandra Majumdar, Murshida Khan, et al.
Food and Humanity (2025) Vol. 4, pp. 100539-100539
Closed Access
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