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:
Recent advances in bio-based extraction processes for the recovery of bound phenolics from agro-industrial by-products and their biological activity
Arnau Vilas-Franquesa, Melania Casertano, Anna Tresserra‐Rimbau, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 29, pp. 10643-10667
Closed Access | Times Cited: 12
Arnau Vilas-Franquesa, Melania Casertano, Anna Tresserra‐Rimbau, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 29, pp. 10643-10667
Closed Access | Times Cited: 12
Showing 12 citing articles:
The food by-products bioprocess wheel: a guidance tool for the food industry
Arnau Vilas-Franquesa, Marco Montemurro, M Casertano, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104652-104652
Open Access | Times Cited: 4
Arnau Vilas-Franquesa, Marco Montemurro, M Casertano, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104652-104652
Open Access | Times Cited: 4
Upcycling mango peels into a functional ingredient by combining fermentation and enzymatic-assisted extraction
Arnau Vilas-Franquesa, Christos Fryganas, Melania Casertano, et al.
Food Chemistry (2023) Vol. 434, pp. 137515-137515
Open Access | Times Cited: 12
Arnau Vilas-Franquesa, Christos Fryganas, Melania Casertano, et al.
Food Chemistry (2023) Vol. 434, pp. 137515-137515
Open Access | Times Cited: 12
Phenolic antioxidants in the framework of Sustainable Development Goals: how far are we from zero waste?
Gabriela Boscariol Rasera, Raquel Bridi, Renan Danielski, et al.
Current Opinion in Food Science (2024) Vol. 57, pp. 101163-101163
Closed Access | Times Cited: 3
Gabriela Boscariol Rasera, Raquel Bridi, Renan Danielski, et al.
Current Opinion in Food Science (2024) Vol. 57, pp. 101163-101163
Closed Access | Times Cited: 3
Fungal fermentation effectively upcycles mango kernel flour into a functional ingredient
Arnau Vilas-Franquesa, Juliana Villasante, Vincenzo Fogliano
LWT (2024) Vol. 206, pp. 116558-116558
Open Access | Times Cited: 1
Arnau Vilas-Franquesa, Juliana Villasante, Vincenzo Fogliano
LWT (2024) Vol. 206, pp. 116558-116558
Open Access | Times Cited: 1
From Agroindustrial Waste to Nutraceuticals: Potential of Mango Seed for Sustainable Product Development
Eliseo Cárdenas-Hernández, Cristián Torres‐León, Mónica González, et al.
Trends in Food Science & Technology (2024), pp. 104754-104754
Closed Access
Eliseo Cárdenas-Hernández, Cristián Torres‐León, Mónica González, et al.
Trends in Food Science & Technology (2024), pp. 104754-104754
Closed Access
Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran
Yongzhu Zhang, Mingxin Liu, Fenghua Wu, et al.
Journal of Cereal Science (2024), pp. 104055-104055
Closed Access
Yongzhu Zhang, Mingxin Liu, Fenghua Wu, et al.
Journal of Cereal Science (2024), pp. 104055-104055
Closed Access
Recovery, Bioactivity, and Utilization of Bioactive Phenolic Compounds in Citrus Peel
Nihal Durmus, Zehra Gulsunoglu‐Konuskan, Meral Kılıç‐Akyılmaz
Food Science & Nutrition (2024) Vol. 12, Iss. 12, pp. 9974-9997
Open Access
Nihal Durmus, Zehra Gulsunoglu‐Konuskan, Meral Kılıç‐Akyılmaz
Food Science & Nutrition (2024) Vol. 12, Iss. 12, pp. 9974-9997
Open Access
Sensory quality and regulatory aspects of upcycled foods: Challenges and opportunities
Stergios Melios, Hope Johnson, Simona Grasso
Food Research International (2024) Vol. 199, pp. 115360-115360
Closed Access
Stergios Melios, Hope Johnson, Simona Grasso
Food Research International (2024) Vol. 199, pp. 115360-115360
Closed Access
Value-added biotransformation of agricultural byproducts by cellulolytic fungi: a review
Yan Su, Jiajia Ma, Dan Wu, et al.
Critical Reviews in Biotechnology (2024), pp. 1-20
Closed Access
Yan Su, Jiajia Ma, Dan Wu, et al.
Critical Reviews in Biotechnology (2024), pp. 1-20
Closed Access
Solid-state fermentation as a pre-treatment method for the extraction of bioactive compounds from pomegranate (Punica granatum L.) and jatobá peel (Hymenaea courbaril L.)
Larissa de Almeida Soares, Amanda Tavares Germano, Luciano Vitali, et al.
Food Bioscience (2024), pp. 105716-105716
Closed Access
Larissa de Almeida Soares, Amanda Tavares Germano, Luciano Vitali, et al.
Food Bioscience (2024), pp. 105716-105716
Closed Access
Potato Processing Waste as a Reservoir of Bioactive Hydroxycinnamates: A Critical Review
Dimitris P. Makris
Biomass (2024) Vol. 5, Iss. 1, pp. 2-2
Open Access
Dimitris P. Makris
Biomass (2024) Vol. 5, Iss. 1, pp. 2-2
Open Access
Bioprocessing of pigeon pea roots by a novel endophytic fungus Penicillium rubens for the improvement of genistein yield using semi-solid-state fermentation with water
Xiao-Jia He, Jiao Jiao, Qing‐Yan Gai, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 90, pp. 103519-103519
Closed Access | Times Cited: 1
Xiao-Jia He, Jiao Jiao, Qing‐Yan Gai, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 90, pp. 103519-103519
Closed Access | Times Cited: 1
