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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:

Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties
Barbara Simonato, Sara Trevisan, Roberta Tolve, et al.
LWT (2019) Vol. 114, pp. 108368-108368
Closed Access | Times Cited: 108

Showing 1-25 of 108 citing articles:

Emerging Green Techniques for the Extraction of Antioxidants from Agri-Food By-Products as Promising Ingredients for the Food Industry
Serena Carpentieri, Farid Soltanipour, Giovanna Ferrari, et al.
Antioxidants (2021) Vol. 10, Iss. 9, pp. 1417-1417
Open Access | Times Cited: 120
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties
Roberta Tolve, Barbara Simonato, Giada Rainero, et al.
Foods (2021) Vol. 10, Iss. 1, pp. 75-75
Open Access | Times Cited: 106
Olive mill wastes: from wastes to resources
Ghizlane Enaime, Salahaldeen Dababat, Marc Wichern, et al.
Environmental Science and Pollution Research (2024) Vol. 31, Iss. 14, pp. 20853-20880
Open Access | Times Cited: 23
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
Utilization of Food Processing By-products in Extrusion Processing: A Review
Debomitra Dey, Jana K. Richter, Pichmony Ek, et al.
Frontiers in Sustainable Food Systems (2021) Vol. 4
Open Access | Times Cited: 80
Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta
Roberta Tolve, Gabriella Pasini, Fabiola Vignale, et al.
Foods (2020) Vol. 9, Iss. 3, pp. 354-354
Open Access | Times Cited: 74
Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review
Federico Bianchi, Roberta Tolve, Giada Rainero, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 9, pp. 4356-4366
Closed Access | Times Cited: 73
Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks
Serena Carpentieri, Dominique Larrea-Wachtendorff, Francesco Donsı̀, et al.
Trends in Food Science & Technology (2022) Vol. 122, pp. 49-65
Closed Access | Times Cited: 54
Fruit pomaces—their nutrient and bioactive components, effects on growth and health of poultry species, and possible optimization techniques
Taiwo J. Erinle, Deborah Adewole
Animal nutrition (2022) Vol. 9, pp. 357-377
Open Access | Times Cited: 46
Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review
Silvia Zingale, Alfio Spina, Carlo Ingrao, et al.
Plants (2023) Vol. 12, Iss. 3, pp. 530-530
Open Access | Times Cited: 25
Phenolic compounds and contaminants in olive oil and pomace – A narrative review of their biological and toxic effects
Luana Schmidt, Osmar D. Prestes, Paula Rossini Augusti, et al.
Food Bioscience (2023) Vol. 53, pp. 102626-102626
Closed Access | Times Cited: 23
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
In vitro assessment of antidiabetic, anti-obesogenic, and antioxidant potential of pulp and seed extracts from Eugenia involucrata fruits
Franciele Aline Smaniotto, Luana Tamires Dluzniewski, Paula Colpo Bortolazzo, et al.
Food Research International (2025) Vol. 202, pp. 115693-115693
Closed Access | Times Cited: 1
Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects
Mattia Di Nunzio, Gianfranco Picone, Federica Pasini, et al.
Food Research International (2019) Vol. 131, pp. 108940-108940
Open Access | Times Cited: 55
Simulated digestion of an olive pomace water-soluble ingredient: relationship between the bioaccessibility of compounds and their potential health benefits
Tânia Bragança Ribeiro, Ana Oliveira, Débora A. Campos, et al.
Food & Function (2020) Vol. 11, Iss. 3, pp. 2238-2254
Open Access | Times Cited: 53
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta
Annalisa Romano, Pasquale Ferranti, Veronica Gallo, et al.
Current Opinion in Food Science (2021) Vol. 41, pp. 249-259
Closed Access | Times Cited: 49
Food waste and by-product valorization as an integrated approach with zero waste: Future challenges
Tânia Bragança Ribeiro, Glenise Bierhalz Voss, Marta Coelho, et al.
Elsevier eBooks (2022), pp. 569-596
Closed Access | Times Cited: 29
Recommendations for olive mills waste treatment in hot and dry climate
Ammar Alkhalidi, Ghada Halaweh, Mohamad K. Khawaja
Journal of the Saudi Society of Agricultural Sciences (2023) Vol. 22, Iss. 6, pp. 361-373
Open Access | Times Cited: 20
Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion
Raquel Lucas‐González, José Ángel Pérez‐Álvarez, Salvatore Moscaritolo, et al.
Food Chemistry (2020) Vol. 338, pp. 128142-128142
Closed Access | Times Cited: 40
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
Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties
Dariusz Dziki
Processes (2021) Vol. 9, Iss. 8, pp. 1280-1280
Open Access | Times Cited: 40
Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed
Paola Foti, Alessandra Pino, Flora V. Romeo, et al.
Microorganisms (2022) Vol. 10, Iss. 2, pp. 237-237
Open Access | Times Cited: 25
Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread
Federica Cardinali, Luca Belleggia, Anna Reale, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 460-460
Open Access | Times Cited: 5
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder
Barbara Simonato, Roberta Tolve, Giada Rainero, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 5, pp. 1920-1925
Closed Access | Times Cited: 38
Applications of bioactive compounds extracted from olive industry wastes: A review
Joana Madureira, F.M.A. Margaça, Celestino Santos‐Buelga, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 21, Iss. 1, pp. 453-476
Open Access | Times Cited: 29
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