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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:

Influence of onion skin powder on nutritional and quality attributes of wheat pasta
Monika Michalak‐Majewska, Dorota Teterycz, Siemowit Muszyński, et al.
PLoS ONE (2020) Vol. 15, Iss. 1, pp. e0227942-e0227942
Open Access | Times Cited: 63

Showing 1-25 of 63 citing articles:

Onion (Allium cepa L.) peels: A review on bioactive compounds and biomedical activities
Manoj Kumar, Mrunal D. Barbhai, Muzaffar Hasan, et al.
Biomedicine & Pharmacotherapy (2021) Vol. 146, pp. 112498-112498
Open Access | Times Cited: 148
Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review
Federico Bianchi, Roberta Tolve, Giada Rainero, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 9, pp. 4356-4366
Closed Access | Times Cited: 73
Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation
Dorota Teterycz, Aldona Sobota, Dominika Przygodzka, et al.
PLoS ONE (2021) Vol. 16, Iss. 3, pp. e0248790-e0248790
Open Access | Times Cited: 64
Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology
Debopriya Mandal, Tanmay Sarkar, Runu Chakraborty
Applied Biochemistry and Biotechnology (2022) Vol. 195, Iss. 2, pp. 1319-1513
Open Access | Times Cited: 64
A comprehensive review on bioactive compounds, health benefits, and potential food applications of onion (Allium cepa L.) skin waste
Florina Stoica, Roxana Nicoleta Rațu, Ionuț Dumitru Veleșcu, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104173-104173
Closed Access | Times Cited: 40
Sustainable valorization of onion (Allium cepa L) skin as a resource for value-added products: A comprehensive review
Sampson Kofi Kyei, William Iheanyi Eke, A. Frimpong, et al.
Sustainable Chemistry and Pharmacy (2025) Vol. 44, pp. 101942-101942
Closed Access | Times Cited: 1
Millets in sub-Saharan Africa: a review of the nutritional and bioactive composition, methods of processing and its developed products
Shonisani Eugenia Ramashia, Oluwatoyin O. Onipe, Mpho Edward Mashau, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access | Times Cited: 1
Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta
Valentina Melini, Francesca Melini, Rita Acquistucci
Antioxidants (2020) Vol. 9, Iss. 4, pp. 343-343
Open Access | Times Cited: 57
Onion (Allium cepa L.) peel: A review on the extraction of bioactive compounds, its antioxidant potential, and its application as a functional food ingredient
Manoj Kumar, Mrunal D. Barbhai, Muzaffar Hasan, et al.
Journal of Food Science (2022) Vol. 87, Iss. 10, pp. 4289-4311
Closed Access | Times Cited: 34
Valorization of by-products Derived from Onions and Potato: Extraction Optimization, Metabolic Profile, Outstanding Bioactivities, and Industrial Applications
Mohamed A. Salem, Hend E. Abo Mansour, Esraa M. Mosalam, et al.
Waste and Biomass Valorization (2023) Vol. 14, Iss. 6, pp. 1823-1858
Closed Access | Times Cited: 18
Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties
Dariusz Dziki
Processes (2021) Vol. 9, Iss. 8, pp. 1280-1280
Open Access | Times Cited: 40
Fortification of multigrain flour with onion skin powder as a natural preservative: Effect on quality and shelf life of the bread
Narashans Alok Sagar, Sunil Pareek
Food Bioscience (2021) Vol. 41, pp. 100992-100992
Closed Access | Times Cited: 29
Modification of Dietary Fibers to Valorize the By-Products of Cereal, Fruit and Vegetable Industry—A Review on Treatment Methods
Shahab Iqbal, Özge Tirpanalan-Staben, Knut Franke
Plants (2022) Vol. 11, Iss. 24, pp. 3466-3466
Open Access | Times Cited: 20
Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential
C. Gerardi, Leone D’Amico, Miriana Durante, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2593-2593
Open Access | Times Cited: 12
Effect of onion peel extract-lard composite coating on bacterial community structure, free fatty acids and volatile components of dry-cured hams
Ming Ju, Ruiling Huang, Changxin Ge, et al.
LWT (2025), pp. 117324-117324
Open Access
Valorization of Onion By-Products Bioactive Compounds by Spray Drying Encapsulation Technique
Federica Flamminii, Giulia D’Alessio, Marco Chiarini, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 425-425
Open Access
Integrating green banana and cauliflower into whole wheat pasta: Approaches to enhance nutritional benefits while maintaining quality
Shariful Islam, Md. Faridul Islam, Md Nazrul Islam Bhuiyan, et al.
Food Chemistry Advances (2025) Vol. 6, pp. 100933-100933
Open Access
Onion Peel Color Extract Incorporation in Pasta and Effect on Functional, Phytochemical, Structural, Thermal, and Storage Stability
S. Abinaya, Anil Panghal, Navnidhi Chhikara, et al.
Food Chemistry Advances (2025), pp. 100934-100934
Open Access
Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder
Natalia Drabińska, Mariana Nogueira, Beata Szmatowicz
Molecules (2022) Vol. 27, Iss. 15, pp. 4672-4672
Open Access | Times Cited: 16
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product
Elisabetta Lomuscio, Federico Bianchi, Mariasole Cervini, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2496-2496
Open Access | Times Cited: 16
Characterization of jackfruit seed enriched pasta
Harmeet Singh, Rajan Sharma, Antima Gupta, et al.
Quality Assurance and Safety of Crops & Foods (2023) Vol. 15, Iss. 2, pp. 11-19
Open Access | Times Cited: 9
Onion Solid Waste as a Potential Source of Functional Food Ingredients
Meenakshi, Yogesh Kumar, Suvarna Bhoj, et al.
(2024), pp. 281-308
Closed Access | Times Cited: 3
Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization
Keshavdeep Bawa, Jaswinder Kaur Brar, Arashdeep Singh, et al.
Journal of Texture Studies (2022) Vol. 53, Iss. 4, pp. 517-530
Closed Access | Times Cited: 14
Application of parsley leaf powder as functional ingredient in fortified wheat pasta: nutraceutical, physical and organoleptic characteristics
Abdallah Bouasla, Hibet Errahmane Gassi, Katarzyna Lisiecka, et al.
International Agrophysics (2022) Vol. 36, Iss. 1, pp. 37-45
Open Access | Times Cited: 14
Technological and nutritional properties of amaranth‐fortified yellow cassava pasta
Oluranti Mopelola Lawal, Louka van Stuijvenberg, Nienke Boon, et al.
Journal of Food Science (2021) Vol. 86, Iss. 12, pp. 5213-5225
Open Access | Times Cited: 20
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