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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:

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

Showing 1-25 of 54 citing articles:

Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends
Débora Gonçalves Bortolini, Giselle Maria Maciel, Isabela de Andrade Arruda Fernandes, et al.
Food Chemistry Molecular Sciences (2022) Vol. 5, pp. 100134-100134
Open Access | Times Cited: 115
Application of Agri-Food By-Products in the Food Industry
Roxana Nicoleta Rațu, Ionuț Dumitru Veleșcu, Florina Stoica, et al.
Agriculture (2023) Vol. 13, Iss. 8, pp. 1559-1559
Open Access | Times Cited: 59
Modern Concepts of Restructured Meat Production and Market Opportunities
Abdul Samad, AMM Nurul Alam, Swati Kumari, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 2, pp. 284-298
Open Access | Times Cited: 16
The Wine Industry By-Products: Applications for Food Industry and Health Benefits
Raúl Ferrer‐Gallego, Paula Silva
Antioxidants (2022) Vol. 11, Iss. 10, pp. 2025-2025
Open Access | Times Cited: 55
Consumers buying behaviour towards agri-food products: A mixed-method approach
Mujahid Siddiqui, Debarun Chakraborty, Aaliyah Siddiqui
Journal of Retailing and Consumer Services (2023) Vol. 73, pp. 103349-103349
Closed Access | Times Cited: 20
From Farms to Labs: The New Trend of Sustainable Meat Alternatives
Abdul Samad, So-Hee Kim, Chan‐Jin Kim, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 13-30
Open Access | Times Cited: 6
Nondestructive detection of the bioactive components and nutritional value in restructured functional foods
Jiyong Shi, Jing Liang, Juncheng Pu, et al.
Current Opinion in Food Science (2023) Vol. 50, pp. 100986-100986
Closed Access | Times Cited: 16
Effects of protein-polysaccharide extracted from Auricularia auricula-judae mushroom on the quality characteristics of Chinese wheat noodles
Hua Li, Yunpeng Hao, Ya Dai, et al.
LWT (2023) Vol. 182, pp. 114783-114783
Open Access | Times Cited: 14
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics
AMM Nurul Alam, Chan-Jin Kim, So-Hee Kim, et al.
Food Science of Animal Resources (2023) Vol. 44, Iss. 1, pp. 39-50
Open Access | Times Cited: 14
Spirulina, an FDA-approved functional food: Worth the hype?
Abdul Momin Rizwan Ahmad, Anosh Intikhab, Saira Zafar, et al.
Cellular and Molecular Biology (2023) Vol. 69, Iss. 1, pp. 137-144
Open Access | Times Cited: 13
High potential extracts from cocoa byproducts through sonotrode optimal extraction and a comprehensive characterization
Fernando Ramos-Escudero, Alejandro Rojas-García, María de la Luz Cádiz‐Gurrea, et al.
Ultrasonics Sonochemistry (2024) Vol. 106, pp. 106887-106887
Open Access | Times Cited: 5
All-natural wheat gliadin-gum arabic nanocarriers for encapsulation and delivery of grape by-products phenolics obtained through different extraction procedures
Serena Carpentieri, Giovanna Ferrari, Francesco Donsı̀
Food Chemistry (2023) Vol. 424, pp. 136385-136385
Open Access | Times Cited: 12
Fundamental opportunities and challenges of nutraceutical noodles enriched with agri-food by-products
Zahoor Ahmed, Jin Chen, Tabussam Tufail, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104299-104299
Closed Access | Times Cited: 11
Development and irradiation preservation technology study on fresh wet noodles incorporating lotus rhizome residue
Ruibing Duan, Zhenfu Huang, Xianqiang Chen, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Effect of lotus rhizome residue on the quality and nutritional properties of wheat‐based noodles
Ruibing Duan, Zhenfu Huang, Xianqiang Chen, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Use of sodium alginate for improving the quality of high-fiber pasta supplemented with sim pomace
Dien Quang Long, Tho D. Pham, Nữ Minh Nguyệt Tôn, et al.
Food Hydrocolloids for Health (2025), pp. 100210-100210
Open Access
Bioactives derived from egg by-products: Preparation, health benefits, and high-value-added applications
Yue Huang, Rui Chuang, Mengzhuo Liu, et al.
Food Chemistry (2025), pp. 143889-143889
Closed Access
Exploring the potential of underutilized starch sources as nutritive alternatives to refined wheat flour: A review
N.S. Nirmani, Chathuni Jayathilake, Ruvini Liyanage, et al.
Journal of Future Foods (2025)
Open Access
The fermentation of whey protein and mulberry polyphenols by forming protein-phenolic adducts: Improved digestions
Yuan Qi, Huaigu Yang, Jingrong Cheng, et al.
The Journal of Nutritional Biochemistry (2025), pp. 109921-109921
Closed Access
Pine nut skin as a source of phytosterols and alkanediols - Hypocholesterolemic potential and development of sustainable vegan emulsifiers
Soraia P. Silva, Filipe Coreta‐Gomes, Manuel A. Coimbra, et al.
LWT (2024) Vol. 197, pp. 115934-115934
Open Access | Times Cited: 3
Artichoke By-Products Valorization for Phenols-Enriched Fresh Egg Pasta: A Sustainable Food Design Project
Tiziana Amoriello, Francesco Mellara, Stefania Ruggeri, et al.
Sustainability (2022) Vol. 14, Iss. 22, pp. 14778-14778
Open Access | Times Cited: 15
Preservation of bioactive compounds occurring in fresh pasta fortified with artichoke bracts and tomato powders obtained with a novel pre-treatment
Barbara la Gatta, Mariacinzia Rutigliano, Maria Teresa Liberatore, et al.
LWT (2023) Vol. 187, pp. 115298-115298
Open Access | Times Cited: 8
Effect of replacing durum wheat semolina with Tenebrio molitor larvae powder on the techno-functional properties of the binary blends
Serena Carpentieri, Agnieszka Orkusz, Giovanna Ferrari, et al.
Current Research in Food Science (2023) Vol. 8, pp. 100672-100672
Open Access | Times Cited: 8
Almond By-Products Substrates as Sustainable Amendments for Green Bean Cultivation
Vânia Silva, Ivo Oliveira, José Alberto Pereira, et al.
Plants (2024) Vol. 13, Iss. 4, pp. 540-540
Open Access | Times Cited: 2
Understanding the role of dietary fibers on gluten-free pasta's functional quality aspects
Srutee Rout, Rakesh Kumar Gupta, Harsh B. Jadhav, et al.
Elsevier eBooks (2024), pp. 157-178
Closed Access | Times Cited: 2
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