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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:

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: 51

Showing 1-25 of 51 citing articles:

Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity
Mónica Sánchez-Gutiérrez, Isabel Bascón-Villegas, Alejandro Rodríguez, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 966-966
Open Access | Times Cited: 64
Carotenoids Diet: Digestion, Gut Microbiota Modulation, and Inflammatory Diseases
Helena R. Rocha, Marta Coelho, Ana Gomes, et al.
Nutrients (2023) Vol. 15, Iss. 10, pp. 2265-2265
Open Access | Times Cited: 36
Interactions of blueberry anthocyanins with whey protein isolate and bovine serum protein: Color stability, antioxidant activity, in vitro simulation, and protein functionality
Zhihuan Zang, Shurui Chou, Lijuan Geng, et al.
LWT (2021) Vol. 152, pp. 112269-112269
Closed Access | Times Cited: 54
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
Olive Tree in Circular Economy as a Source of Secondary Metabolites Active for Human and Animal Health Beyond Oxidative Stress and Inflammation
Rosanna Mallamaci, Roberta Budriesi, Maria Lisa Clodoveo, et al.
Molecules (2021) Vol. 26, Iss. 4, pp. 1072-1072
Open Access | Times Cited: 48
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: 28
Screening for Chemical Characterization and Pharmacological Properties of Different Extracts from Nepeta italica
Alessandra Acquaviva, Simonetta Cristina Di Simone, Nilofar Nilofar, et al.
Plants (2023) Vol. 12, Iss. 15, pp. 2785-2785
Open Access | Times Cited: 17
Prebiotic effects of olive pomace powders in the gut: In vitro evaluation of the inhibition of adhesion of pathogens, prebiotic and antioxidant effects
Tânia Bragança Ribeiro, C Costa, Teresa Bonifácio - Lopes, et al.
Food Hydrocolloids (2020) Vol. 112, pp. 106312-106312
Open Access | Times Cited: 41
Olive leaf phenolic extract from two Portuguese cultivars –bioactivities for potential food and cosmetic application
Ana Oliveira, Sheila Gondim, Ricardo Gómez‐García, et al.
Journal of environmental chemical engineering (2021) Vol. 9, Iss. 5, pp. 106175-106175
Closed Access | Times Cited: 35
NADES for food industry innovation: novel bioadditives based on olive oil byproducts
Neuls Mayer Morgana, Magdalena Espino, María de los Ángeles Fernández, et al.
Food and Bioproducts Processing (2022) Vol. 134, pp. 193-201
Closed Access | Times Cited: 27
Exploring the bioactive potential of brewers spent grain ohmic extracts
Teresa Bonifácio-Lopes, Ana A. Vilas-Boas, Manuela Machado, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 76, pp. 102943-102943
Closed Access | Times Cited: 24
Improving the Antioxidant and Anti-Inflammatory Activity of Fermented Milks with Exopolysaccharides-Producing Lactiplantibacillus plantarum Strains
Roberta Prete, Francesca Dell’Orco, G.A Sabatini, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1663-1663
Open Access | Times Cited: 5
Polyphenol Extraction by Different Techniques for Valorisation of Non-Compliant Portuguese Sweet Cherries towards a Novel Antioxidant Extract
Ana A. Vilas-Boas, Débora A. Campos, Catarina Nunes, et al.
Sustainability (2020) Vol. 12, Iss. 14, pp. 5556-5556
Open Access | Times Cited: 36
In Vitro Gastrointestinal Digestion Impact on the Bioaccessibility and Antioxidant Capacity of Bioactive Compounds from Tomato Flours Obtained after Conventional and Ohmic Heating Extraction
Marta Coelho, Tânia Bragança Ribeiro, Carla Oliveira, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 554-554
Open Access | Times Cited: 29
Prebiotic effect, bioactive compounds and antioxidant capacity of melon peel (Cucumis melo L. inodorus) flour subjected to in vitro gastrointestinal digestion and human faecal fermentation
Ricardo Gómez‐García, Mónica Sánchez-Gutiérrez, C Costa, et al.
Food Research International (2022) Vol. 154, pp. 111045-111045
Closed Access | Times Cited: 20
In Vitro Digestion of Polyphenolic Compounds and the Antioxidant Activity of Acorn Flour and Pasta Enriched with Acorn Flour
Kamila Kasprzak‐Drozd, Jarosław Mołdoch, Marek Gancarz, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 10, pp. 5404-5404
Open Access | Times Cited: 4
Bioactive Potential of Olive Leaf By-Product Throughout In Vitro Gastrointestinal Digestion
Mónica Sánchez-Gutiérrez, Ricardo Gómez‐García, Elena Carrasco, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 563-563
Open Access
Water-soluble carotenoid: focused on natural carotenoid crocin
Y.P. Lee, Chi Young Hwang, Eui‐Sang Cho, et al.
Food Science and Biotechnology (2025) Vol. 34, Iss. 5, pp. 1119-1138
Closed Access
Inclusion of Pineapple By-Products as Natural Antioxidant Sources in Diets for European Sea Bass (Dicentrarchus labrax)
Ricardo Pereira, Ana Basto, Manuela Pintado, et al.
Antioxidants (2025) Vol. 14, Iss. 3, pp. 333-333
Open Access
Understanding the impact of different post-digestion enzymatic inhibition methods and storage conditions on standardized gastrointestinal model (INFOGEST): A case study of Pleurotus ostreatus mushroom biomass
Helena Araújo-Rodrigues, Ana Sofia Salsinha, Ezequiel R. Coscueta, et al.
Food Research International (2025), pp. 116432-116432
Closed Access
Study of olive pomace antioxidant dietary fibre powder throughout gastrointestinal tract as multisource of phenolics, fatty acids and dietary fibre
Tânia Bragança Ribeiro, Débora A. Campos, Ana Oliveira, et al.
Food Research International (2020) Vol. 142, pp. 110032-110032
Open Access | Times Cited: 28
Impact of gastrointestinal digestion simulation on brewer’s spent grain green extracts and their prebiotic activity
Teresa Bonifácio-Lopes, Luís M. G. Castro, Ana A. Vilas-Boas, et al.
Food Research International (2023) Vol. 165, pp. 112515-112515
Closed Access | Times Cited: 10
Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions
Caroline Sefrin Speroni, Daniela Rigo Guerra, Ana Betine Beutinger Bender, et al.
Food Chemistry (2020) Vol. 344, pp. 128689-128689
Open Access | Times Cited: 24
Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products
Patricia Reboredo‐Rodríguez, Carmen González‐Barreiro, Elena Martínez‐Carballo, et al.
Molecules (2021) Vol. 26, Iss. 21, pp. 6667-6667
Open Access | Times Cited: 22
Stress response of European seabass (Dicentrarchus labrax) fed plant-based diets supplemented with swine blood hydrolysates
Daniela Resende, Ricardo Pereira, David Domínguez, et al.
Aquaculture Reports (2023) Vol. 30, pp. 101600-101600
Open Access | Times Cited: 8
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