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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:

Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity
Graziana Difonzo, Annamaria Russo, Antonio Trani, et al.
Journal of Functional Foods (2017) Vol. 31, pp. 63-70
Open Access | Times Cited: 112

Showing 1-25 of 112 citing articles:

Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review
Jasminka Giacometti, Danijela Bursać Kovačević, Predrag Putnik, et al.
Food Research International (2018) Vol. 113, pp. 245-262
Closed Access | Times Cited: 265
Sustainable consumption in the circular economy. An analysis of consumers’ purchase intentions for waste-to-value food
Silvia Coderoni, Maria Angela Perito
Journal of Cleaner Production (2019) Vol. 252, pp. 119870-119870
Closed Access | Times Cited: 230
Comparison of microwave, ultrasonic and conventional techniques for extraction of bioactive compounds from olive leaves (Olea europaea L.)
Gabriela Silveira da Rosa, Sai Kranthi Vanga, Yvan Gariépy, et al.
Innovative Food Science & Emerging Technologies (2019) Vol. 58, pp. 102234-102234
Closed Access | Times Cited: 155
Nutritional characterization and shelf-life of packaged microgreens
Vito Michele Paradiso, Maria Castellino, Massimiliano Renna, et al.
Food & Function (2018) Vol. 9, Iss. 11, pp. 5629-5640
Open Access | Times Cited: 107
Phenolic Compounds Isolated from Olive Oil as Nutraceutical Tools for the Prevention and Management of Cancer and Cardiovascular Diseases
Patricia Reboredo‐Rodríguez, Alfonso Varela‐López, Tamara Y. Forbes‐Hernández, et al.
International Journal of Molecular Sciences (2018) Vol. 19, Iss. 8, pp. 2305-2305
Open Access | Times Cited: 94
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
Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques
Ramona Abbattista, Giovanni Ventura, Cosima Damiana Calvano, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1236-1236
Open Access | Times Cited: 76
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
Olive byproducts and their bioactive compounds as a valuable source for food packaging applications
Khaoula Khwaldia, Nouha Attour, Julia Matthes, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1218-1253
Open Access | Times Cited: 49
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties
Marica Troilo, Graziana Difonzo, Vito Michele Paradiso, et al.
Foods (2022) Vol. 11, Iss. 12, pp. 1799-1799
Open Access | Times Cited: 41
Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace
Patricia Dahdah, Roberto Cabizza, Maria Grazia Farbo, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 478-478
Open Access | Times Cited: 9
Exploring the Nutritional and Bioactive Potential of Olive Leaf Residues: A Focus on Minerals and Polyphenols in the Context of Spain’s Olive Oil Production
Carolina L. Ronca, Carmen Duque-Soto, Cristina Samaniego‐Sánchez, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1036-1036
Open Access | Times Cited: 9
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
Enhanced yield of oleuropein from olive leaves using ultrasound‐assisted extraction
Domenico Cifá, Mihaela Skrt, Paola Pittia, et al.
Food Science & Nutrition (2018) Vol. 6, Iss. 4, pp. 1128-1137
Open Access | Times Cited: 78
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
Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function
Massimiliano Renna, Maria Castellino, Beniamino Leoni, et al.
Nutrients (2018) Vol. 10, Iss. 6, pp. 675-675
Open Access | Times Cited: 66
Microencapsulation of olive leaf extract by freeze-drying: Effect of carrier composition on process efficiency and technological properties of the powders
Rodrigo González, Marco Faieta, Carla Di Mattia, et al.
Journal of Food Engineering (2020) Vol. 285, pp. 110089-110089
Open Access | Times Cited: 65
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel
Graziana Difonzo, Kathrin Vollmer, Francesco Caponio, et al.
Food Control (2018) Vol. 96, pp. 260-270
Open Access | Times Cited: 64
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
A review on management of cardiovascular diseases by olive polyphenols
Arshad Mehmood, Muhammad Usman, Prasanna J. Patil, et al.
Food Science & Nutrition (2020) Vol. 8, Iss. 9, pp. 4639-4655
Open Access | Times Cited: 52
Innovative Extraction Technologies for Development of Functional Ingredients Based on Polyphenols from Olive Leaves
Maria Lisa Clodoveo, Pasquale Crupi, Alessandro Annunziato, et al.
Foods (2021) Vol. 11, Iss. 1, pp. 103-103
Open Access | Times Cited: 45
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
Comparative chemical composition and antioxidant activity of olive leaves Olea europaea L. of Tunisian and Algerian varieties
Imene Khelouf, Iness Jabri Karoui, Atef Lakoud, et al.
Heliyon (2023) Vol. 9, Iss. 12, pp. e22217-e22217
Open Access | Times Cited: 19
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
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