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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:

Implementation of Sustainable Development Goals in the dairy sector: Perspectives on the use of agro-industrial side-streams to design functional foods
Daniel Granato, Márcio Carocho, Lillian Barros, et al.
Trends in Food Science & Technology (2022) Vol. 124, pp. 128-139
Open Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

Recent advances in whey processing and valorisation: Technological and environmental perspectives
Dominic Buchanan, Wayne Martindale, Ehab Romeih, et al.
International Journal of Dairy Technology (2023) Vol. 76, Iss. 2, pp. 291-312
Open Access | Times Cited: 79
Valorization of Food Waste as Animal Feed: A Step towards Sustainable Food Waste Management and Circular Bioeconomy
Pinku Chandra Nath, Amiya Ojha, Shubhankar Debnath, et al.
Animals (2023) Vol. 13, Iss. 8, pp. 1366-1366
Open Access | Times Cited: 59
Natural bio-colorant and pigments: Sources and applications in food processing
Tripti Singh, Vinay Kumar Pandey, Kshirod Kumar Dash, et al.
Journal of Agriculture and Food Research (2023) Vol. 12, pp. 100628-100628
Open Access | Times Cited: 48
An Overview of Agro-Waste Management in Light of the Water-Energy-Waste Nexus
Hassan El-Ramady, Eric C. Brevik, Yousry Bayoumi, et al.
Sustainability (2022) Vol. 14, Iss. 23, pp. 15717-15717
Open Access | Times Cited: 41
Designing Nutrition for Health—Incorporating Dietary By-Products into Poultry Feeds to Create Functional Foods with Insights into Health Benefits, Risks, Bioactive Compounds, Food Component Functionality and Safety Regulations
Petru Alexandru Vlaicu, Arabela Elena Untea, Iulia Varzaru, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 4001-4001
Open Access | Times Cited: 34
Recent Advances in Conventional and Innovative Extraction Techniques for Recovery of High-Added Value Compounds for Food Additives and Nutraceuticals
Abhishek Bisht, Snehalata Sahu, Anand Kumar, et al.
Food Physics (2025), pp. 100047-100047
Open Access
Dietary Linolenic Acid Enhances IgE Binding to Bovine α-Lactalbumin/β-Lactoglobulin and Promotes KU812 Basophil Degranulation via Upregulation of the Lyn/Syk Pathway
Xuanyi Meng, Puyu Ouyang, Xin Li, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
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: 28
Treatment and valorization of bio-waste in the EU
Manfred Kircher, Elisabet Aranda, Panayiotopoulos Athanasios, et al.
EFB Bioeconomy Journal (2023) Vol. 3, pp. 100051-100051
Open Access | Times Cited: 16
Valorization of dairy side-streams for the cultivation of microalgae for value added food products
Duygu Ozcelik, Shyam Suwal, Colin Ray, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104386-104386
Open Access | Times Cited: 4
Advances and future perspectives in biotechnological and bioconversional of dates byproducts
Khalid Hamid Musa, Ahmed A.M. Elnour
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101145-101145
Open Access | Times Cited: 4
Sustainability, nutrition, and scientific advances of functional foods under the new EU and global legislation initiatives
Daniel Granato, Ioannis Zabetakis, Anastasios Koidis
Journal of Functional Foods (2023) Vol. 109, pp. 105793-105793
Open Access | Times Cited: 13
Actual problems of production of functional and specialized food products in the food industry
Oxana Evdokimova, Nikita Evdokimov, И. Н. Гончарова, et al.
E3S Web of Conferences (2024) Vol. 486, pp. 02005-02005
Open Access | Times Cited: 3
New trends in food-derived waste valorization with relevance to Taiwan's sustainable development goals
Wen‐Tien Tsai, Chi‐Hung Tsai
Trends in Food Science & Technology (2024) Vol. 147, pp. 104424-104424
Closed Access | Times Cited: 3
Trends in Dairy Products: New Ingredients and Ultrasound-Based Processing
Carla Roana Monteiro Rudke, Callebe Camelo‐Silva, Adenilson Renato Rudke, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 4, pp. 811-827
Closed Access | Times Cited: 10
Harnessing the potential of chestnut shell extract to enhance fresh cheese: a sustainable approach for nutritional enrichment and shelf-life extension
Sara M. Ferreira, Luís Carlos Matos, Lúcia Santos
Journal of Food Measurement & Characterization (2023) Vol. 18, Iss. 2, pp. 1559-1573
Open Access | Times Cited: 8
Cardio-Protective-Promoting Properties of Functional Foods Inducing HDL-Cholesterol Levels and Functionality
Athina Velissaridou, Ellie Panoutsopoulou, Vasileios Prokopiou, et al.
Nutraceuticals (2024) Vol. 4, Iss. 4, pp. 469-502
Open Access | Times Cited: 2
Sustainable management of rosemary wastewater and essential oil in agri-environmental bioprocessing
Imane Ziani, Hamza Bouakline, Saliha Bouknana, et al.
Food Bioscience (2024) Vol. 62, pp. 105263-105263
Open Access | Times Cited: 2
Emerging Role of Nicotinamide Riboside in Health and Diseases
Chiranjeev Sharma, Dickson Donu, Yana Cen
Nutrients (2022) Vol. 14, Iss. 19, pp. 3889-3889
Open Access | Times Cited: 14
Technological aspects and health effects of hydrolyzed collagen and application in dairy products
Maria Eduarda Marques Soutelino, Ramon S. Rocha, Bianca Cristina Rocha de Oliveira, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 18, pp. 6120-6128
Closed Access | Times Cited: 7
The incorporation of Chlorella vulgaris and Chondrus crispus algae in the production of functional ayran drinks: effects on physicochemical, microbiological, and sensory characteristics
Aslı Deniz Pehlivan, İrem Yadel, Nurgül Kılıç, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 3, pp. 3019-3032
Closed Access | Times Cited: 6
Pyrus glabra seed oil as a new source of mono and polyunsaturated fatty acids: Composition, thermal, and FTIR spectroscopic characterization
Nima Mohammadi, Nikoo Ostovar, Daniel Granato
LWT (2023) Vol. 181, pp. 114790-114790
Open Access | Times Cited: 6
Utilising free comments and textual analysis to identify knowledge and acceptance of functional dairy products: A Brazilian perspective
Carlos Eduardo Cardoso de Aguiar Freire, Iliani Patinho, Samuel Ferreira Gonçalves, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 4, pp. 1083-1096
Closed Access | Times Cited: 1
Yogurt added with beetroot extract: physicochemical parameters, biological activities and sensory evaluation by check‐all‐that‐apply method
Maria Eduarda Marques Soutelino, Daniele Brandão da Silva, Ramon S. Rocha, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 6, pp. 3303-3309
Closed Access | Times Cited: 9
The potential of coextraction as an emerging trend in the development of new functional food ingredients
Somnath Basak, Rekha S. Singhal
eFood (2024) Vol. 5, Iss. 2
Open Access | Times Cited: 1
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