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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:

Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea ) leaf
Selin Şahin, Elaf Abdelillah Ali Elhussein, Mehmet Bilgin, et al.
Journal of Food Processing and Preservation (2018) Vol. 42, Iss. 5, pp. e13604-e13604
Open Access | Times Cited: 77

Showing 1-25 of 77 citing articles:

Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products
Nooshin Nikmaram, Sravanthi Budaraju, Francisco J. Barba, et al.
Meat Science (2018) Vol. 145, pp. 245-255
Closed Access | Times Cited: 197
Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review
Kazem Alirezalu, Mirian Pateiro, Milad Yaghoubi, et al.
Trends in Food Science & Technology (2020) Vol. 100, pp. 292-306
Closed Access | Times Cited: 147
Smart advanced solvents for bioactive compounds recovery from agri-food by-products: A review
Patricia Gullón, Beatriz Gullón, Aloia Romaní, et al.
Trends in Food Science & Technology (2020) Vol. 101, pp. 182-197
Closed Access | Times Cited: 143
Obtaining green extracts rich in phenolic compounds from underexploited food by-products using natural deep eutectic solvents. Opportunities and challenges
Andrea Palos-Hernández, M. Yolanda Gutiérrez Fernández, José Escuadra Burrieza, et al.
Sustainable Chemistry and Pharmacy (2022) Vol. 29, pp. 100773-100773
Open Access | Times Cited: 78
Content of phenolic compounds and mannitol in olive leaves extracts from six Spanish cultivars: Extraction with the Soxhlet method and pressurized liquids
Antonio Lama-Muñoz, María del Mar Contreras, Francisco Espínola, et al.
Food Chemistry (2020) Vol. 320, pp. 126626-126626
Open Access | Times Cited: 117
Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil
Francisco Allan Leandro de Carvalho, Paulo E. S. Munekata, Alessandra Lopes de Oliveira, et al.
Food Research International (2020) Vol. 136, pp. 109487-109487
Closed Access | Times Cited: 109
Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications
Abolfazl Alirezalu, Nima Ahmadi, Peyman Salehi, et al.
Foods (2020) Vol. 9, Iss. 4, pp. 436-436
Open Access | Times Cited: 105
Review of recent applications and research progress in hybrid and combined microwave-assisted drying of food products: Quality properties
Magdalena Zielińska, Ewa Ropelewska, Hong‐Wei Xiao, et al.
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 13, pp. 2212-2264
Closed Access | Times Cited: 83
Extraction of oleuropein and luteolin-7-O-glucoside from olive leaves: Optimization of technique and operating conditions
Antonio Lama-Muñoz, María del Mar Contreras, Francisco Espínola, et al.
Food Chemistry (2019) Vol. 293, pp. 161-168
Open Access | Times Cited: 81
Olive Leaf Waste Management
Julia Espeso, Alejandro Isaza, Joo Youl Lee, et al.
Frontiers in Sustainable Food Systems (2021) Vol. 5
Open Access | Times Cited: 79
Characterization of bioactive compounds in commercial olive leaf extracts, and olive leaves and their infusions
Eduardo Medina, Concepción Romero, Pedro Garcı́a, et al.
Food & Function (2019) Vol. 10, Iss. 8, pp. 4716-4724
Open Access | Times Cited: 78
Overview of plant extracts as natural preservatives in meat
Alzaidi Mohammed Awad, Pavan Kumar, Mohammad Rashedi Ismail‐Fitry, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 8
Open Access | Times Cited: 57
Microwave vacuum drying of dragon fruit slice: Artificial neural network modelling, genetic algorithm optimization, and kinetics study
G. V. S. Bhagya Raj, Kshirod Kumar Dash
Computers and Electronics in Agriculture (2020) Vol. 178, pp. 105814-105814
Closed Access | Times Cited: 62
Effects of Ultrasound-Assisted Extraction and Solvent on the Phenolic Profile, Bacterial Growth, and Anti-Inflammatory/Antioxidant Activities of Mediterranean Olive and Fig Leaves Extracts
Cristina Alcântara, Tihana Žugčić, Abdelkebir Radhia, et al.
Molecules (2020) Vol. 25, Iss. 7, pp. 1718-1718
Open Access | Times Cited: 55
Phenolic Compounds Obtained from Olea europaea By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review
Paulo E. S. Munekata, Gema Nieto, Mirian Pateiro, et al.
Antioxidants (2020) Vol. 9, Iss. 11, pp. 1061-1061
Open Access | Times Cited: 50
Innovative Extraction Technologies for Development of Functional Ingredients Based on Polyphenols from Olive Leaves
Maria Lisa Clodoveo, Pasquale Crupi, Alessandro Annunziato, et al.
Foods (2021) Vol. 11, Iss. 1, pp. 103-103
Open Access | Times Cited: 45
Optimization of olive leaves' thin layer, intermittent near-infrared-drying
Ioanna Pyrka, Fani Th. Mantzouridou, Nikolaos Nenadis
Innovative Food Science & Emerging Technologies (2023) Vol. 84, pp. 103264-103264
Closed Access | Times Cited: 21
Optimization of Oleuropein and Luteolin-7-O-Glucoside Extraction from Olive Leaves by Ultrasound-Assisted Technology
Antonio Lama-Muñoz, María del Mar Contreras, Francisco Espínola, et al.
Energies (2019) Vol. 12, Iss. 13, pp. 2486-2486
Open Access | Times Cited: 48
The olive-tree leaves as a source of high-added value molecules: Oleuropein
Lídia A. S. Cavaca, Ignacio M. López‐Coca, Guadalupe Silvero, et al.
Studies in natural products chemistry (2020), pp. 131-180
Closed Access | Times Cited: 39
Concentration-dependent effect of eugenol on porcine myofibrillar protein gel formation
Hongsheng Chen, Jinming Ma, Deyin Pan, et al.
Meat Science (2023) Vol. 201, pp. 109187-109187
Closed Access | Times Cited: 16
The Effect of Drying Methods and Extraction Techniques on Oleuropein Content in Olive Leaves
Darija Cör, Bojan Butinar, Željko Knez, et al.
Plants (2022) Vol. 11, Iss. 7, pp. 865-865
Open Access | Times Cited: 22
Microwave Drying Modelling of Stevia rebaudiana Leaves Using Artificial Neural Network and Its Effect on Color and Biochemical Attributes
Baldev Singh Kalsi, Sandhya Singh, MS Alam, et al.
Journal of Food Quality (2023) Vol. 2023, pp. 1-12
Open Access | Times Cited: 12
Effect of thin layer drying conditions on the retention of bioactive components in Malabar spinach (Basella alba) leaves
Gulshan Kumar, T. Jayasree Joshi, P. Srinivasa Rao, et al.
Food Chemistry Advances (2023) Vol. 3, pp. 100419-100419
Open Access | Times Cited: 11
A Novel Process for Oleacein Production from Olive Leaves Using Freeze Drying Methodology
Christina Koutra, E. Alexandros Routsi, Panagiotis Stathopoulos, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 313-313
Open Access
Effects of microwave cooking on carotenoids, phenolic compounds and antioxidant activity of Cichorium intybus L. (chicory) leaves
Alam Zeb, Anisul Haq, Michael Murkovic
European Food Research and Technology (2018) Vol. 245, Iss. 2, pp. 365-374
Closed Access | Times Cited: 36
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