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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:

Structural, functional and physicochemical properties of pectin from grape pomace as affected by different extraction techniques
Mariana Spinei, Mircea Oroian
International Journal of Biological Macromolecules (2022) Vol. 224, pp. 739-753
Closed Access | Times Cited: 40

Showing 1-25 of 40 citing articles:

A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies
Lipeng Shen, Shuixiu Pang, Mingming Zhong, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106646-106646
Open Access | Times Cited: 189
Study on low methoxyl pectin (LMP) with varied molecular structures cross-linked with calcium inducing differences in the gel properties
Chunlin Wu, Jun‐Ru Qi, Jin‐song Liao, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109271-109271
Closed Access | Times Cited: 25
Comparison in structural, physicochemical and functional properties of sweet potato stems and leaves polysaccharide conjugates from different technologies
Chunlong Bai, Ruizhan Chen, Yu Zhang, et al.
International Journal of Biological Macromolecules (2023) Vol. 247, pp. 125730-125730
Closed Access | Times Cited: 21
Valorization of Grape Pomace as a Renewable Source of Techno-Functional and Antioxidant Pectins
Roberto Pérez, Álvaro Ferreira-Lazarte, Mar Villamiel
Antioxidants (2023) Vol. 12, Iss. 4, pp. 957-957
Open Access | Times Cited: 19
Development of microencapsulated grape juice powders using black ‘Isabel’ grape peel pectin and application in jelly formulation with enhanced in vitro bioaccessibility of anthocyanins
Ayşe Karadağ, Kübra Özkan, Osman Sağdıç
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2067-2083
Open Access | Times Cited: 8
Microwave-enzyme-assisted extraction of pectin from feijoa (Acca sellowiana) fruit: Extraction optimization, physicochemical and functional properties
Dan Wang, Baiqian Wang, Xuejiao Jin, et al.
LWT (2024) Vol. 204, pp. 116445-116445
Open Access | Times Cited: 7
Elevating Skincare Science: Grape Seed Extract Encapsulation for Dermatological Care
Maria Leonor Castro, João Azevedo‐Silva, Diana Tavares‐Valente, et al.
Molecules (2024) Vol. 29, Iss. 16, pp. 3717-3717
Open Access | Times Cited: 6
Characterization of Benitaka Grape Pomace (Vitis vinifera L.): An Analysis of Its Properties for Future Biorefinery Applications
Luiz Eduardo Nochi Castro, Tiago Linhares Cruz Tabosa Barroso, Vanessa Cosme Ferreira, et al.
Waste (2025) Vol. 3, Iss. 1, pp. 4-4
Open Access
Phenolic Compounds and Pectin-Rich Extracts Recovered from Peach Pomace by Sequential Pressurized Liquid Extractions
Carla Roana Monteiro Rudke, Adenilson Renato Rudke, Amanda Tavares Germano, et al.
Food and Bioprocess Technology (2025)
Closed Access
Hot-air drying vs. lyophilization of sugar beet flakes for efficient pectin recovery and influence of extraction conditions on pectin physicochemical properties
Florina Dranca, Silvia Mironeasa
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 131063-131063
Closed Access | Times Cited: 5
Grape Pomace as a Renewable Natural Biosource of Value-Added Compounds with Potential Food Industrial Applications
Teresa Abreu, Patrícia Sousa, Jéssica Gonçalves, et al.
Beverages (2024) Vol. 10, Iss. 2, pp. 45-45
Open Access | Times Cited: 5
Star anise (Illicium verum Hook. F.) polysaccharides: Potential therapeutic management for obesity, hypertension, and diabetes
Abu Hurairah Darwisy Alias, Muhammad Hakimin Shafie
Food Chemistry (2024) Vol. 460, pp. 140533-140533
Closed Access | Times Cited: 5
Optimization of conventional and ultrasound-assisted extraction of pectin from unripe grape pomace: extraction yield, degree of esterification, and galacturonic acid content
Kianoush Vakilian, Leila Nateghi, Afshin Javadi, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 6, pp. 5777-5793
Closed Access | Times Cited: 11
Chemical analysis and bioactive compounds from agrifood by-products of peruvian crops
Marianela Inga, Indira Betalleluz‐Pallardel, Gustavo Puma-Isuiza, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 3
Pectins from food waste: characterization and functional properties of pectic polysaccharide extracted from pumpkin (Cucurbita moschata Duch.) peels
Xiaowei Chen, Limin Chen, Junxing Li, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 6, pp. 1803-1814
Closed Access | Times Cited: 3
Transformation of agricultural wastes into functional oligosaccharides using enzymes and emerging technologies
Carlos N. Cano‐Gonzalez, Juan Carlos Contreras‐Esquivel, Raúl Rodríguez‐Herrera, et al.
Phytochemical Analysis (2024)
Closed Access | Times Cited: 3
Structure characterization and gelling properties of RG-I-enriched pectins extracted from citrus peels using four different methods
Xueping Wang, Chengying Zhao, Jirong Wang, et al.
Carbohydrate Polymers (2024) Vol. 342, pp. 122410-122410
Closed Access | Times Cited: 3
Optimizing, characterizing, and unveiling of functional properties and structure of grape pomace pectin obtained by a sequential ultrasound-microwave extraction
Reza Mobasserfar, Azam Shiri, Vahid Mofid, et al.
Biomass Conversion and Biorefinery (2024)
Closed Access | Times Cited: 2
A comprehensive review on the functionality and biological relevance of pectin and the use in the food industry
Luna Barrera-Chamorro, África Fernández‐Prior, Fernando Rivero‐Pino, et al.
Carbohydrate Polymers (2024) Vol. 348, pp. 122794-122794
Open Access | Times Cited: 2
Development and quality evaluation of cookies enriched with various levels of grapefruit pomace powder
Tusneem Kausar, Esha Saeed, Ashiq Hussain, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 1
The Physicochemical Properties and Antioxidant Activities of the Hawthorn Pectin Extracted Using Ultra-High Pressure Assisted Acid Extraction (UPAAE)
Dihu Lv, Jianying Chen, Chun Yang
Foods (2024) Vol. 13, Iss. 7, pp. 983-983
Open Access | Times Cited: 1
Elevating Skincare Science: Grape Seed-Extract Encapsulation for Dermatological Care
Maria Leonor Castro, João Azevedo‐Silva, Diana Tavares‐Valente, et al.
(2024)
Open Access | Times Cited: 1
A concise review on the thermal and non-thermal extraction methods of dietary fiber and their implications on human health
Srutee Rout, Prem Prakash Srivastav
Food Chemistry Advances (2023) Vol. 3, pp. 100466-100466
Open Access | Times Cited: 3
Unlocking the potential of Garcinia atroviridis fruit polysaccharides: A synergistic approach for obesity and hypertension management
Nur Qistina Abdul Razak, Chee‐Yuen Gan, Muhammad Hakimin Shafie
Food Bioscience (2023) Vol. 57, pp. 103553-103553
Closed Access | Times Cited: 3
Fungal biorefinery for simultaneous production of enzymes and bioconversion of agro-industrial residues into renewable sugars and phenolic compounds
Thaiany da Silva Soares, Charles Windson Isidoro Haminiuk, Giselle Maria Maciel
Biomass Conversion and Biorefinery (2023) Vol. 14, Iss. 20, pp. 25995-26009
Closed Access | Times Cited: 2
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