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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:

Castanea sativa shells: A review on phytochemical composition, bioactivity and waste management approaches for industrial valorization
Diana Pinto, María de la Luz Cádiz‐Gurrea, Anna Vallverdú‐Queralt, et al.
Food Research International (2021) Vol. 144, pp. 110364-110364
Closed Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

Lycium barbarum Berries (Solanaceae) as Source of Bioactive Compounds for Healthy Purposes: A Review
Filipa Teixeira, Ana Margarida Silva, Cristina Delerue‐Matos, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 5, pp. 4777-4777
Open Access | Times Cited: 39
Development and Characterization of Functional Cookies Enriched with Chestnut Shells Extract as Source of Bioactive Phenolic Compounds
Diana Pinto, Manuela M. Moreira, Elsa F. Vieira, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 640-640
Open Access | Times Cited: 23
Bioactive Antioxidant Compounds from Chestnut Peels through Semi-Industrial Subcritical Water Extraction
Christian Cravotto, Giorgio Grillo, Arianna Binello, et al.
Antioxidants (2022) Vol. 11, Iss. 5, pp. 988-988
Open Access | Times Cited: 33
In-vitro gastrointestinal digestion of functional cookies enriched with chestnut shells extract: Effects on phenolic composition, bioaccessibility, bioactivity, and α-amylase inhibition
Diana Pinto, Manuela M. Moreira, Jaroslava Švarc‐Gajić, et al.
Food Bioscience (2023) Vol. 53, pp. 102766-102766
Open Access | Times Cited: 17
Phytochemical and Nutritional Profile Composition in Fruits of Different Sweet Chestnut (Castanea sativa Mill.) Cultivars Grown in Romania
Corina Teodora Ciucure, Elisabeta‐Irina Geană, Claudia Şandru, et al.
Separations (2022) Vol. 9, Iss. 3, pp. 66-66
Open Access | Times Cited: 25
Predicting the effects of in-vitro digestion in the bioactivity and bioaccessibility of antioxidant compounds extracted from chestnut shells by supercritical fluid extraction – A metabolomic approach
Diana Pinto, Anallely López‐Yerena, Rosa M. Lamuela‐Raventós, et al.
Food Chemistry (2023) Vol. 435, pp. 137581-137581
Open Access | Times Cited: 11
Mechanisms Underlying Neurodegenerative Disorders and Potential Neuroprotective Activity of Agrifood By-Products
Cristina Angeloni, Marco Malaguti, Cecilia Prata, et al.
Antioxidants (2022) Vol. 12, Iss. 1, pp. 94-94
Open Access | Times Cited: 20
Appraisal of a new potential antioxidants-rich nutraceutical ingredient from chestnut shells through in-vivo assays – A targeted metabolomic approach in phenolic compounds
Diana Pinto, Andreia Almeida, Anallely López‐Yerena, et al.
Food Chemistry (2022) Vol. 404, pp. 134546-134546
Open Access | Times Cited: 19
Metabolomic insights into phenolics-rich chestnut shells extract as a nutraceutical ingredient – A comprehensive evaluation of its impacts on oxidative stress biomarkers by an in-vivo study
Diana Pinto, Anallely López‐Yerena, Andreia Almeida, et al.
Food Research International (2023) Vol. 170, pp. 112963-112963
Open Access | Times Cited: 10
Simulated Gastrointestinal Digestion of Chestnut (Castanea sativa Mill.) Shell Extract Prepared by Subcritical Water Extraction: Bioaccessibility, Bioactivity, and Intestinal Permeability by In Vitro Assays
Diana Pinto, Ana Margarida Silva, Stefano Dall’Acqua, et al.
Antioxidants (2023) Vol. 12, Iss. 7, pp. 1414-1414
Open Access | Times Cited: 9
Valorization of chestnut processing by-products: A membrane-assisted green strategy for purifying valuable compounds from shells
Carmela Conidi, Laura Donato, Catia Algieri, et al.
Journal of Cleaner Production (2022) Vol. 378, pp. 134564-134564
Closed Access | Times Cited: 17
Harnessing the potential of chestnut shell extract to enhance fresh cheese: a sustainable approach for nutritional enrichment and shelf-life extension
Sara M. Ferreira, Luís Carlos Matos, Lúcia Santos
Journal of Food Measurement & Characterization (2023) Vol. 18, Iss. 2, pp. 1559-1573
Open Access | Times Cited: 8
Chestnut Episperm as a Promising Natural Source of Phenolics from Agri-Food Processing by-Products: Optimisation of a Sustainable Extraction Protocol by Ultrasounds
Dario Donno, Federica Turrini, Emanuele Farinini, et al.
Agriculture (2024) Vol. 14, Iss. 2, pp. 246-246
Open Access | Times Cited: 2
Edible plant by-products as source of polyphenols: prebiotic effect and analytical methods
Alejandra García‐Alonso, Marta Sánchez‐Paniagua López, C. Lorena Manzanares‐Palenzuela, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 31, pp. 10814-10835
Closed Access | Times Cited: 13
From Chestnut Tree (Castanea sativa) to Flour and Foods: A Systematic Review of the Main Criticalities and Control Strategies towards the Relaunch of Chestnut Production Chain
Chiara Aglietti, Alessio Cappelli, Annalisa Andreani
Sustainability (2022) Vol. 14, Iss. 19, pp. 12181-12181
Open Access | Times Cited: 13
New Perspectives on the Sustainable Employment of Chestnut Shells as Active Ingredient against Oral Mucositis: A First Screening
Ana Sofia Ferreira, Ana Margarida Silva, Diana Pinto, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 23, pp. 14956-14956
Open Access | Times Cited: 13
Characterization and Stability of a Formulation Containing Antioxidants-Enriched Castanea sativa Shells Extract
Diana Pinto, Fátima Lameirão, Cristina Delerue‐Matos, et al.
Cosmetics (2021) Vol. 8, Iss. 2, pp. 49-49
Open Access | Times Cited: 18
Chemical and Bioactive Screening of Green Polyphenol-Rich Extracts from Chestnut By-Products: An Approach to Guide the Sustainable Production of High-Added Value Ingredients
Daniele Bobrowski Rodrigues, Lavínia Veríssimo, Tiane C. Finimundy, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2596-2596
Open Access | Times Cited: 6
Exploring the Impact of In Vitro Gastrointestinal Digestion in the Bioaccessibility of Phenolic-Rich Chestnut Shells: A Preliminary Study
Diana Pinto, Ana Sofia Ferreira, Julián Lozano‐Castellón, et al.
Separations (2023) Vol. 10, Iss. 9, pp. 471-471
Open Access | Times Cited: 6
Valorisation of Salicornia ramosissima biowaste by a green approach – An optimizing study using response surface methodology
Diana Pinto, J. M. Dos Reis, Ana Margarida Silva, et al.
Sustainable Chemistry and Pharmacy (2021) Vol. 24, pp. 100548-100548
Closed Access | Times Cited: 16
Ultrasound-assisted extraction of bioactive compounds from goji berries: Optimization, bioactivity, and intestinal permeability assessment
Filipa Teixeira, Ana Margarida Silva, Stefania Sut, et al.
Food Research International (2024) Vol. 188, pp. 114502-114502
Open Access | Times Cited: 1
Exploring the biological activities and potential therapeutic applications of agro-industrial waste products through non-clinical studies: A systematic review
Carolina Silva Schiebel, Laryssa Regis Bueno, Romulo Barreiro Pargas, et al.
The Science of The Total Environment (2024) Vol. 950, pp. 175317-175317
Closed Access | Times Cited: 1
Novel insights into enzymes inhibitory responses and metabolomic profile of supercritical fluid extract from chestnut shells upon intestinal permeability
Diana Pinto, Julián Lozano‐Castellón, Ana Margarida Silva, et al.
Food Research International (2023) Vol. 175, pp. 113807-113807
Open Access | Times Cited: 4
Application of Phytochemicals in Therapeutic, Food, Flavor, and Cosmetic Industries
Anubhuti Kawatra, Shefali Gupta, Rakhi Dhankhar, et al.
(2022), pp. 85-108
Closed Access | Times Cited: 6
Insights into the digestion of chestnut (Castanea sativa) shells bioactive extracts—ultrasound vs. microwave‐assisted extraction
Diana Pinto, Manuela M. Moreira, Anna Vallverdú‐Queralt, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 5128-5142
Closed Access
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