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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:

Microwave-Assisted Extraction of Pectin from “Saba” Banana Peel Waste: Optimization, Characterization, and Rheology Study
Joel Padilla Rivadeneira, Tao Wu, Quincy Ybanez, et al.
International Journal of Food Science (2020) Vol. 2020, pp. 1-9
Open Access | Times Cited: 42

Showing 1-25 of 42 citing articles:

Microwave applications in the food industry: an overview of recent developments
Paulina Guzik, Piotr Kulawik, Marzena Zając, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 29, pp. 7989-8008
Closed Access | Times Cited: 147
Current progress in valorization of food processing waste and by-products for pectin extraction
Santosh Kumar, Jyotismita Konwar, Manashi Das Purkayastha, et al.
International Journal of Biological Macromolecules (2023) Vol. 239, pp. 124332-124332
Open Access | Times Cited: 49
Current status of microwave-assisted extraction of pectin
Yujie Mao, John P. Robinson, Eleanor Binner
Chemical Engineering Journal (2023) Vol. 473, pp. 145261-145261
Open Access | Times Cited: 45
Progress in the Valorization of Fruit and Vegetable Wastes: Active Packaging, Biocomposites, By-Products, and Innovative Technologies Used for Bioactive Compound Extraction
Mohd Salahuddin Mohd Basri, Nor Nadiah Abdul Karim Shah, Alifdalino Sulaiman, et al.
Polymers (2021) Vol. 13, Iss. 20, pp. 3503-3503
Open Access | Times Cited: 75
Optimization and characterization of pectin extracted from banana and papaya mixed peels using response surface methodology
Tanje Mada, Ramesh Duraisamy, Fisseha Guesh
Food Science & Nutrition (2022) Vol. 10, Iss. 4, pp. 1222-1238
Open Access | Times Cited: 61
A sustainable waste-to-protein system to maximise waste resource utilisation for developing food- and feed-grade protein solutions
Ellen Piercy, Willy Verstraete, Peter R. Ellis, et al.
Green Chemistry (2022) Vol. 25, Iss. 3, pp. 808-832
Open Access | Times Cited: 45
3D Printing Approach to Valorization of Agri-Food Processing Waste Streams
K.S. Yoha, J.A. Moses
Foods (2023) Vol. 12, Iss. 1, pp. 212-212
Open Access | Times Cited: 29
Food and fruit waste valorisation for pectin recovery: Recent process technologies and future prospects
Prakash Kumar Sarangi, Snehasish Mishra, Pratikhya Mohanty, et al.
International Journal of Biological Macromolecules (2023) Vol. 235, pp. 123929-123929
Closed Access | Times Cited: 29
Bioactive, antioxidant, industrial, and nutraceutical applications of banana peel
Maligi Bhavani, Sonia Morya, Deepika Saxena, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 1277-1289
Open Access | Times Cited: 28
Biodegradable packaging films from banana peel fiber
Mominul Hoque, Srinivas Janaswamy
Sustainable Chemistry and Pharmacy (2023) Vol. 37, pp. 101400-101400
Closed Access | Times Cited: 23
Methods and Potential in Valorization of Banana Peels Waste by Various Extraction Processes: In Review
Nicky Rahmana Putra, Ahmad Hazim Abdul Aziz, Azrul Nurfaiz Mohd Faizal, et al.
Sustainability (2022) Vol. 14, Iss. 17, pp. 10571-10571
Open Access | Times Cited: 31
Towards Valorization of Food-Waste-Derived Pectin: Recent Advances on Their Characterization and Application
Ilaria Frosi, Anna Balduzzi, Giulia Moretto, et al.
Molecules (2023) Vol. 28, Iss. 17, pp. 6390-6390
Open Access | Times Cited: 20
Valorization of citrus peel industrial wastes for facile extraction of extractives, pectin, and cellulose nanocrystals through ultrasonication: An in-depth investigation
Chandra Mohan Chandrasekar, Daniele Carullo, Francesca Saitta, et al.
Carbohydrate Polymers (2024) Vol. 344, pp. 122539-122539
Open Access | Times Cited: 5
Exploration of the Potential Application of Banana Peel for Its Effective Valorization: A Review
Shreya Bishnoi, Shweta Sharma, Himani Agrawal
Indian Journal of Microbiology (2023) Vol. 63, Iss. 4, pp. 398-409
Closed Access | Times Cited: 11
Optimization and characterization of physicochemical, morphological, structural, thermal, and rheological properties of microwave-assisted extracted pectin from Dillenia indica fruit
Nitamani Choudhury, C. Nickhil, Sankar Chandra Deka
International Journal of Biological Macromolecules (2025) Vol. 295, pp. 139583-139583
Closed Access
3D printing technology for valorization of food processing wastes and byproducts: A systematic review
Debapam Saha, Mrutyunjay Padhiary, Azmirul Hoque, et al.
Waste Management Bulletin (2025), pp. 100192-100192
Open Access
Fruit and vegetable by-products: extraction of bioactive compounds and utilization in food biodegradable material and packaging
Muhammad Qasim Ali, Noormazlinah Ahmad, Mohd Akmal Azhar, et al.
Food Materials Research (2025) Vol. 5, Iss. 1
Open Access
Effect of mixed banana and papaya peel pectin on chemical compositions and storage stability of Ethiopian traditional yoghurt (ergo)
Tanje Mada, Ramesh Duraisamy, Abambagade Abera, et al.
International Dairy Journal (2022) Vol. 131, pp. 105396-105396
Closed Access | Times Cited: 17
Optimization of pectin extraction using response surface methodology: A bibliometric analysis
Luiz Brito de Souza Filho, Ronaldo Cunha Coelho, Edvani C. Muniz, et al.
Carbohydrate Polymer Technologies and Applications (2022) Vol. 4, pp. 100229-100229
Open Access | Times Cited: 16
Pectin Microwave Assisted Extraction from Pumpkin Peels: Process Optimization and Chemical-Physical and Rheological Characterization
Ilaria Frosi, Raffaella Colombo, Raffaele Pugliese, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3157-3157
Open Access | Times Cited: 3
Functional Compounds from Banana Peel Used to Decrease Oxidative Stress Effects
Ionela Avram, Florentina Gatea, Emanuel Vamanu
Processes (2022) Vol. 10, Iss. 2, pp. 248-248
Open Access | Times Cited: 13
Unlocking the Potential of Food Waste: A Review of Multifunctional Pectins
Marta Tsirigotis‐Maniecka, Ewa Górska, Aleksandra Mazurek-Hołys, et al.
Polymers (2024) Vol. 16, Iss. 18, pp. 2670-2670
Open Access | Times Cited: 2
Transforming waste into wealth: a review on microbial conversion of organic municipal wastes to value-added products
Kavya, Manasvi Vashisht, B. K. Jain, et al.
Discover Environment (2024) Vol. 2, Iss. 1
Open Access | Times Cited: 2
Characterization of Pectin from Grape Pomace: A Comparison of Conventional and Pulsed Ultrasound-Assisted Extraction Techniques
Mariana Spinei, Mircea Oroian
Foods (2022) Vol. 11, Iss. 15, pp. 2274-2274
Open Access | Times Cited: 12
Microwave Assisted Green Extraction of Pectin from Citrus maxima Albedo and Flavedo, Process Optimization, Characterisation and Comparison with Commercial Pectin
Shubhangi Arora, Priyanka Kataria, Waseem Ahmad, et al.
Food Analytical Methods (2023) Vol. 17, Iss. 1, pp. 105-118
Closed Access | Times Cited: 5
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