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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:

Functional components of grape pomace: their composition, biological properties and potential applications
Jianmei Yu, Mohamed Ahmedna
International Journal of Food Science & Technology (2012) Vol. 48, Iss. 2, pp. 221-237
Closed Access | Times Cited: 380

Showing 1-25 of 380 citing articles:

Towards integral utilization of grape pomace from winemaking process: A review
Carolina Beres, Gislaine N.S. Costa, Ignacio Cabezudo, et al.
Waste Management (2017) Vol. 68, pp. 581-594
Closed Access | Times Cited: 482
Grape Pomace as a Sustainable Source of Bioactive Compounds: Extraction, Characterization, and Biotechnological Applications of Phenolics
Ariel Fontana, Andrea Antoniolli, Rubén Bottini
Journal of Agricultural and Food Chemistry (2013) Vol. 61, Iss. 38, pp. 8987-9003
Open Access | Times Cited: 392
Plant antimicrobial polyphenols as potential natural food preservatives
Lynda Bouarab Chibane, Pascal Degraeve, Hicham Ferhout, et al.
Journal of the Science of Food and Agriculture (2018) Vol. 99, Iss. 4, pp. 1457-1474
Open Access | Times Cited: 387
Nutraceutical delivery systems: Resveratrol encapsulation in grape seed oil nanoemulsions formed by spontaneous emulsification
Gabriel Davidov‐Pardo, David Julian McClements
Food Chemistry (2014) Vol. 167, pp. 205-212
Closed Access | Times Cited: 296
Grape pomace as a source of phenolic compounds and diverse bioactive properties
Carla M. Peixoto, María Inês Días, Maria José Alves, et al.
Food Chemistry (2018) Vol. 253, pp. 132-138
Open Access | Times Cited: 274
Hydrothermal carbonization and torrefaction of grape pomace: A comparative evaluation
Mehmet Pala, İsmail Cem Kantarli, Hasan Büyükışık, et al.
Bioresource Technology (2014) Vol. 161, pp. 255-262
Closed Access | Times Cited: 272
Use of polyphenol-rich grape by-products in monogastric nutrition. A review
Agustı́n Brenes, A. Viveros, Susana Chamorro, et al.
Animal Feed Science and Technology (2015) Vol. 211, pp. 1-17
Closed Access | Times Cited: 267
A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Christina Drosou, Konstantina Kyriakopoulou, Andreas Bimpilas, et al.
Industrial Crops and Products (2015) Vol. 75, pp. 141-149
Closed Access | Times Cited: 263
The Market Potential of Grape Waste Alternatives
Kyle Dwyer, Farah Hosseinian, Michel Rod
Journal of Food Research (2014) Vol. 3, Iss. 2, pp. 91-91
Open Access | Times Cited: 256
Sustainable wineries through waste valorisation: A review of grape marc utilisation for value-added products
Richard A. Muhlack, Ravichandra Potumarthi, David W. Jeffery
Waste Management (2017) Vol. 72, pp. 99-118
Closed Access | Times Cited: 237
Green processing and biotechnological potential of grape pomace: Current trends and opportunities for sustainable biorefinery
Ranjna Sirohi, Ayon Tarafdar, Shikhangi Singh, et al.
Bioresource Technology (2020) Vol. 314, pp. 123771-123771
Closed Access | Times Cited: 232
Effects of dietary fiber on human health
Yang He, Bixiang Wang, Wen Lian-kui, et al.
Food Science and Human Wellness (2021) Vol. 11, Iss. 1, pp. 1-10
Open Access | Times Cited: 204
A review of new directions in managing fruit and vegetable processing by-products
Joanna Majerska, Anna Michalska, Adam Figiel
Trends in Food Science & Technology (2019) Vol. 88, pp. 207-219
Closed Access | Times Cited: 199
Recovery of polyphenols from the by-products of plant food processing and application as valuable food ingredients
Dietmar R. Kammerer, Judith Kammerer, Regine Valet, et al.
Food Research International (2014) Vol. 65, pp. 2-12
Closed Access | Times Cited: 192
Valorisation of grape pomace: an approach that is increasingly reaching its maturity – a review
Matteo Bordiga, Fabiano Travaglia, Monica Locatelli
International Journal of Food Science & Technology (2019) Vol. 54, Iss. 4, pp. 933-942
Closed Access | Times Cited: 189
Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods
Manuel Gómez, Mario M. Martínez
Critical Reviews in Food Science and Nutrition (2017) Vol. 58, Iss. 13, pp. 2119-2135
Open Access | Times Cited: 183
In vitro antioxidant and antimicrobial properties of jambolan (Syzygium cumini) fruit polyphenols
Jatinder Pal Singh, Amritpal Kaur, Narpinder Singh, et al.
LWT (2015) Vol. 65, pp. 1025-1030
Closed Access | Times Cited: 180
Green extraction techniques from fruit and vegetable waste to obtain bioactive compounds—A review
Sheila Lucía Rodríguez García, Vijaya Raghavan
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 23, pp. 6446-6466
Closed Access | Times Cited: 139
Towards Zero Zinc Oxide: Feeding Strategies to Manage Post-Weaning Diarrhea in Piglets
Andrea Bonetti, Benedetta Tugnoli, Andrea Piva, et al.
Animals (2021) Vol. 11, Iss. 3, pp. 642-642
Open Access | Times Cited: 128
A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation
Gordana Šelo, M. Planinić, Marina Tišma, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 927-927
Open Access | Times Cited: 116
The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances
Mariana Spinei, Mircea Oroian
Foods (2021) Vol. 10, Iss. 4, pp. 867-867
Open Access | Times Cited: 111
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
Promising Application of Grape Pomace and Its Agri-Food Valorization: Source of Bioactive Molecules with Beneficial Effects
Giusy Rita Caponio, Fabio Minervini, Grazia Tamma, et al.
Sustainability (2023) Vol. 15, Iss. 11, pp. 9075-9075
Open Access | Times Cited: 50
Advance on the bioactivity and potential applications of dietary fibre from grape pomace
Fengmei Zhu, Bin Du, Lihong Zheng, et al.
Food Chemistry (2014) Vol. 186, pp. 207-212
Closed Access | Times Cited: 175
Antibacterial, Antiviral, and Antifungal Properties of Wines and Winery Byproducts in Relation to Their Flavonoid Content
Mendel Friedman
Journal of Agricultural and Food Chemistry (2014) Vol. 62, Iss. 26, pp. 6025-6042
Closed Access | Times Cited: 157
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