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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:

Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt
Carina Van Nieuwenhove, Andrea Moyano, Pilar Castro‐Gómez, et al.
LWT (2019) Vol. 111, pp. 401-407
Open Access | Times Cited: 50

Showing 1-25 of 50 citing articles:

Oilseed crop sunflower (Helianthus annuus) as a source of food: Nutritional and health benefits
Bartholomew Saanu Adeleke, Olubukola Oluranti Babalola
Food Science & Nutrition (2020) Vol. 8, Iss. 9, pp. 4666-4684
Open Access | Times Cited: 284
Food Applications and Potential Health Benefits of Pomegranate and its Derivatives
Panagiotis Kandylis, Evangelos Kokkinomagoulos
Foods (2020) Vol. 9, Iss. 2, pp. 122-122
Open Access | Times Cited: 254
The Link between the Consumer and the Innovations in Food Product Development
Raquel P. F. Guiné, Sofia G. Florença, Maria João Barroca, et al.
Foods (2020) Vol. 9, Iss. 9, pp. 1317-1317
Open Access | Times Cited: 208
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: 123
From byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model
Marina Fidelis, Stephanie Maiara de Oliveira, Jânio Sousa Santos, et al.
Journal of Dairy Science (2019) Vol. 103, Iss. 2, pp. 1131-1140
Open Access | Times Cited: 82
The whole pomegranate (Punica granatum. L), biological properties and important findings: A review
A.G. Valero-Mendoza, N.P. Meléndez-Rentería, Mónica L. Chávez‐González, et al.
Food Chemistry Advances (2022) Vol. 2, pp. 100153-100153
Open Access | Times Cited: 64
Punicic Acid and Its Role in the Prevention of Neurological Disorders: A Review
Claudia M. Guerra-Vázquez, Mariana Martínez‐Ávila, Daniel Guajardo‐Flores, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 252-252
Open Access | Times Cited: 43
Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives
Joanna Wajs, Aneta Brodziak, Jolanta Król
Foods (2023) Vol. 12, Iss. 6, pp. 1275-1275
Open Access | Times Cited: 35
Potential of pomegranate seed powder as a novel natural flocculant for pulp and paper wastewater treatment: Characterization, comparison and combination with alum
Hessam Shabanizadeh, Mohsen Taghavijeloudar
Process Safety and Environmental Protection (2023) Vol. 170, pp. 1217-1227
Closed Access | Times Cited: 23
Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion
Tânia Bragança Ribeiro, Teresa Bonifácio-Lopes, Pilar Morais, et al.
Journal of Food Engineering (2021) Vol. 297, pp. 110476-110476
Open Access | Times Cited: 51
The Effects of Grape, pomegranate, Sesame Seed Powder and Their Oils on Probiotic Ice Cream: Total phenolic contents, antioxidant activity and probiotic viability
Sevinc Akca, Aslı Akpınar
Food Bioscience (2021) Vol. 42, pp. 101203-101203
Closed Access | Times Cited: 45
Fruit by-products as potential prebiotics and promising functional ingredients to produce fermented milk
Fellipe Lopes de Oliveira, Thaise Yanka Portes Arruda, Maressa Caldeira Morzelle, et al.
Food Research International (2022) Vol. 161, pp. 111841-111841
Closed Access | Times Cited: 32
The Therapeutic Alliance between Pomegranate and Health Emphasizing on Anticancer Properties
Panagiota D. Pantiora, Alexandros I. Balaouras, Ioanna K. Mina, et al.
Antioxidants (2023) Vol. 12, Iss. 1, pp. 187-187
Open Access | Times Cited: 18
Valorisation of fruit waste for harnessing the bioactive compounds and its therapeutic application
Ritika Arora, Rizwana, Saroj Shukla, et al.
Trends in Food Science & Technology (2023) Vol. 144, pp. 104302-104302
Closed Access | Times Cited: 17
Consumer-perception, nutritional, and functional studies of a yogurt with restructured elderberry juice
Dorota Cais‐Sokolińska, Dorota Walkowiak-Tomczak
Journal of Dairy Science (2020) Vol. 104, Iss. 2, pp. 1318-1335
Open Access | Times Cited: 46
Evaluation of green extraction processes, lipid composition and antioxidant activity of pomegranate seed oil
E. Rojo-Gutiérrez, O. Carrasco-Molinar, Juan Manuel Tirado‐Gallegos, et al.
Journal of Food Measurement & Characterization (2021) Vol. 15, Iss. 2, pp. 2098-2107
Closed Access | Times Cited: 40
Novel trends in extraction and optimization methods of bioactives recovery from pomegranate fruit biowastes: Valorization purposes for industrial applications
Sherine El‐Shamy, Mohamed A. Farag
Food Chemistry (2021) Vol. 365, pp. 130465-130465
Closed Access | Times Cited: 39
Characterization and controlled release of pequi oil microcapsules for yogurt application
Luana Carvalho da Silva, Rachel Menezes Castelo, Hilton César Rodrigues Magalhães, et al.
LWT (2022) Vol. 157, pp. 113105-113105
Open Access | Times Cited: 27
Flavors of the Earth: Bioprospecting and Potential of Agricultural Ingredients in Yogurt Production with a Focus on Sustainability, Quality, and Technological Innovation
Carlos Eduardo de Faria Cardoso, Samille Candido da Silva, Maria Eduarda Flores Trindade, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1497-1497
Open Access
Phenolic compounds and biological activities of berberis fruit: Enhancing role on physiochemical and antioxidant properties of yogurt
Abdul Mueed, Salma Mohammed AL-Jahdali, Mody Albalawi, et al.
LWT (2024), pp. 116834-116834
Open Access | Times Cited: 3
Comparative study of walnut and Camelina sativa oil as a functional components for the unsaturated fatty acids and conjugated linoleic acid enrichment of kefir
Katarzyna Turek, Monika Wszołek
LWT (2021) Vol. 147, pp. 111681-111681
Closed Access | Times Cited: 23
Jacaranda flower (Jacaranda mimosifolia) as an alternative for antioxidant and antimicrobial use
Humberto Aguirre-Becerra, Silvia Araceli Pineda-Nieto, Juan Fernando García‐Trejo, et al.
Heliyon (2020) Vol. 6, Iss. 12, pp. e05802-e05802
Open Access | Times Cited: 23
Utilization of optimized processing conditions for high yield synthesis of conjugated linoleic acid by L. plantarum AB20–961 and L. plantarum DSM2601 in semi-dry fermented sausage
Cem Okan Özer, Birol Kılıç
Meat Science (2020) Vol. 169, pp. 108218-108218
Closed Access | Times Cited: 22
Bioactive fatty acids from non‐conventional lipid sources and their potential application in functional food development
Bessem M. Akonjuen, John O. Onuh, Alberta N. A. Aryee
Food Science & Nutrition (2023) Vol. 11, Iss. 10, pp. 5689-5700
Open Access | Times Cited: 7
Modeling drying kinetics of Jacaranda mimosifolia seeds with variable effective diffusivity via diffusion model
Marcos Paulo Felizardo, Giovanni R.F. Merlo, Gustavo D. Maia
Biosystems Engineering (2021) Vol. 205, pp. 234-245
Closed Access | Times Cited: 16
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