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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:

Valorization of Fruits by-products to Unconventional Sources of Additives, Oil, Biomolecules and Innovative Functional Foods
Charalampia Dimou, Haralabos C. Karantonis, Dimitris Skalkos, et al.
Current Pharmaceutical Biotechnology (2019) Vol. 20, Iss. 10, pp. 776-786
Closed Access | Times Cited: 50

Showing 1-25 of 50 citing articles:

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: 53
Effective valorization of food wastes and by‐products through pulsed electric field: A systematic review
Rai Naveed Arshad, Zulkurnain Abdul‐Malek, Ume Roobab, et al.
Journal of Food Process Engineering (2020) Vol. 44, Iss. 3
Closed Access | Times Cited: 75
The Disposition of Bioactive Compounds from Fruit Waste, Their Extraction, and Analysis Using Novel Technologies: A Review
Anwar Ali, Sakhawat Riaz, Aysha Sameen, et al.
Processes (2022) Vol. 10, Iss. 10, pp. 2014-2014
Open Access | Times Cited: 58
Extraction of dietary fiber and polyphenols from mango peel and its therapeutic potential to improve gut health
Amna Tariq, Amna Sahar, Muhammad Usman, et al.
Food Bioscience (2023) Vol. 53, pp. 102669-102669
Closed Access | Times Cited: 26
By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review
Marina Cano‐Lamadrid, Francisco Artés‐Hernández
Foods (2021) Vol. 11, Iss. 1, pp. 59-59
Open Access | Times Cited: 53
Effects of Fermentation Process on the Antioxidant Capacity of Fruit Byproducts
Ezgi Erskine, Gülay Özkan, Baiyi Lu, et al.
ACS Omega (2023) Vol. 8, Iss. 5, pp. 4543-4553
Open Access | Times Cited: 17
Peach Peel Extrusion for the Development of Sustainable Gluten-Free Plant-Based Flours
Ana Belén Martín‐Diana, Iván Jesús Jiménez-Pulido, Ingrid Aguiló‐Aguayo, et al.
Molecules (2025) Vol. 30, Iss. 3, pp. 573-573
Open Access
Coatings with chitosan and phenolic-rich extract from acerola (Malpighia emarginata D.C.) or jabuticaba (Plinia jaboticaba (Vell.) Berg) processing by-product to control rot caused by Lasiodiplodia spp. in papaya (Carica papaya L.) fruit
Ana Cristina Alves Gomes, Maiara da Costa Lima, Kataryne Árabe Rimá de Oliveira, et al.
International Journal of Food Microbiology (2020) Vol. 331, pp. 108694-108694
Closed Access | Times Cited: 42
Green composites and their contribution toward sustainability: A review
Edgar Vázquez-Núñez, Andrea Melina Avecilla-Ramírez, Berenice Vergara‐Porras, et al.
Polymers and Polymer Composites (2021) Vol. 29, Iss. 9_suppl, pp. S1588-S1608
Closed Access | Times Cited: 36
Isolation of Polyphenols from Two Waste Streams of Clingstone Peach Canneries Utilizing the Cloud Point Extraction Method
Ioannis Giovanoudis, Vassilis Athanasiadis, Theodoros Chatzimitakos, et al.
Biomass (2023) Vol. 3, Iss. 3, pp. 291-305
Open Access | Times Cited: 13
Understanding the phenomenon of food waste valorisation from the perspective of supply chain actors engaged in it
Madhura Rao, Aalt Bast, Alie de Boer
Agricultural and Food Economics (2023) Vol. 11, Iss. 1
Open Access | Times Cited: 12
Litchi chinensis seed prevents obesity and modulates the gut microbiota and mycobiota compositions in high-fat diet-induced obese zebrafish
Junyan Xiang, Yan-Yu Chi, Jin-Xin Han, et al.
Food & Function (2022) Vol. 13, Iss. 5, pp. 2832-2845
Closed Access | Times Cited: 20
Acrylamide Content of Experimental Flatbreads Prepared from Potato, Quinoa, and Wheat Flours with Added Fruit and Vegetable Peels and Mushroom Powders
Lauren M. Crawford, Talwinder S. Kahlon, Selina C. Wang, et al.
Foods (2019) Vol. 8, Iss. 7, pp. 228-228
Open Access | Times Cited: 26
Marang fruit (Artocarpus Odoratissimus) waste: A promising resource for food and diverse applications: A review of its current status, research opportunities, and future prospects
Marjun C. Alvarado
Food Bioengineering (2023) Vol. 2, Iss. 4, pp. 350-359
Open Access | Times Cited: 8
Processing of Maranhão mango peels by convective drying and freeze-drying: kinetic study, functional and thermal properties
Juliana Cruz Albuquerque, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 7, pp. 6295-6309
Closed Access | Times Cited: 2
Polyphenols from waste streams of food industry: valorisation of blanch water from marzipan production
Veronika Hellwig, Johanna Gasser
Phytochemistry Reviews (2020) Vol. 19, Iss. 6, pp. 1539-1546
Open Access | Times Cited: 22
Potential therapeutic benefits of unconventional oils: assessment of the potential in vitro biological properties of some Rubiaceae, Cucurbitaceae, and Brassicaceae seed oils
Florinda Fratianni, Giuseppe Amato, Vincenzo De Feo, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 7
Exploration of the chemical characteristics and bioactive and antioxidant potential of tucumã (Astrocaryum vulgare), peach palm (Bactris gasipaes), and bacupari (Garcinia gardneriana) native Brazilian fruits
Hermanny Matos Silva Sousa, Gabriela Fonsêca Leal, Larissa da Silva Gualberto, et al.
Biomass Conversion and Biorefinery (2023)
Closed Access | Times Cited: 6
Postprandial Bioactivity of a Spread Cheese Enriched with Mountain Tea and Orange Peel Extract in Plasma Oxidative Stress Status, Serum Lipids and Glucose Levels: An Interventional Study in Healthy Adults
Olga Papagianni, Konstantina Argyri, Thomas Loukas, et al.
Biomolecules (2021) Vol. 11, Iss. 8, pp. 1241-1241
Open Access | Times Cited: 14
Anthocyanin-Rich Jamun (Syzygium cumini L.) Pulp Transported on Protein-Coated Ionic Gelation Microparticles of Calcium Alginate: Production and Morphological Characteristics
Vitor Gonçalves da Silva, Gislaine Ferreira Nogueira, Cyntia Trevisan Soares, et al.
Polysaccharides (2023) Vol. 4, Iss. 1, pp. 33-50
Open Access | Times Cited: 5
Investigation on High-Value Bioactive Compounds and Antioxidant Properties of Blackberries and Their Fractions Obtained by Home-Scale Juice Processing
Cristina-Ramona Metzner Ungureanu, Andreea Lupitu, Cristian Moisă, et al.
Sustainability (2020) Vol. 12, Iss. 14, pp. 5681-5681
Open Access | Times Cited: 15
Encapsulated polyphenols in functional food production
Tatyana Bobrysheva, G.S. Anisimov, Marina Zolotoreva, et al.
Foods and raw materials (2024), pp. 18-34
Open Access | Times Cited: 1
Exploring differences in the physicochemical and nutritional properties of mango flours and starches
Nathalia Aparecida Barbosa Lossolli, Magali Leonel, Sarita Leonel, et al.
Food Science and Technology International (2024)
Closed Access | Times Cited: 1
Trends in Food Innovation: An Interventional Study on the Benefits of Consuming Novel Functional Cookies Enriched with Olive Paste
Olga Papagianni, Iraklis Moulas, Thomas Loukas, et al.
Sustainability (2021) Vol. 13, Iss. 20, pp. 11472-11472
Open Access | Times Cited: 11
Recycling of fig peels to enhance the quality of handmade pasta
Olimpia Panza, Amalia Conte, Matteo Alessandro Del Nobile
LWT (2022) Vol. 168, pp. 113872-113872
Open Access | Times Cited: 7
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