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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.

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Showing 18 citing articles:

Circular economy and sustainable practices in the food industry: A comprehensive bibliometric analysis
Mohammad Fazle Rabbi, Mohammad Bin Amin
Cleaner and Responsible Consumption (2024) Vol. 14, pp. 100206-100206
Open Access | Times Cited: 23
The ultra-processed foods hypothesis: a product processed well beyond the basic ingredients in the package
Francesco Visioli, Franca Marangoni, Vincenzo Fogliano, et al.
Nutrition Research Reviews (2022) Vol. 36, Iss. 2, pp. 340-350
Open Access | Times Cited: 43
Valorization of non-edible fruit seeds into valuable products: A sustainable approach towards circular bioeconomy
Harsh Kumar, Neetika Kimta, Shivani Guleria, et al.
The Science of The Total Environment (2024) Vol. 922, pp. 171142-171142
Closed Access | Times Cited: 12
Nutritional senolytics and senomorphics: Implications to immune cells metabolism and aging – from theory to practice
Carla Luís, A. Maduro, Paula Pereira, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 28
Industrial Use of Phosphate Food Additives: A Mechanism Linking Ultra-Processed Food Intake to Cardiorenal Disease Risk?
Mona S. Calvo, Elizabeth Dunford, Jaime Uribarri
Nutrients (2023) Vol. 15, Iss. 16, pp. 3510-3510
Open Access | Times Cited: 21
Applications of citrus peels valorisation in circular bioeconomy
Harsh Kumar, Shivani Guleria, Neetika Kimta, et al.
Journal of Agriculture and Food Research (2025), pp. 101780-101780
Open Access
Valorization of Moringa oleifera Lam.: Healthy green biomass for circular bioeconomy
Harsh Kumar, Shivani Guleria, Rajni Dhalaria, et al.
Food Chemistry X (2025) Vol. 26, pp. 102358-102358
Open Access
Upcycled food: How does it support the three pillars of sustainability?
Margaret Thorsen, Miranda Mirosa, Sheila Skeaff, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104269-104269
Open Access | Times Cited: 8
Future trends in Food Science and Foodomics: a perspective view by the Editorial Team of Exploration of Foods and Foodomics
Elena Ibáñez, Carlo Bicchi, Francesco Capozzi, et al.
(2024), pp. 707-766
Open Access | Times Cited: 2
Affordable Nutrient Density in Brazil: Nutrient Profiling in Relation to Food Cost and NOVA Category Assignments
Alfonso Mendoza‐Velázquez, Jonathan Lara-Árevalo, Kennya Beatriz Siqueira, et al.
Nutrients (2022) Vol. 14, Iss. 20, pp. 4256-4256
Open Access | Times Cited: 8
Consumers’ attitudes and intentions toward functional beverages: a lesson for producers and retailers
Aleksandra Kowalska, Krzysztof J. Leoniak, Bartosz Sołowiej
DECISION (2024) Vol. 51, Iss. 3, pp. 321-337
Open Access | Times Cited: 1
Simulate the Dynamic Interactions Across Nutritional Supplements, the Polybiome, and the Biochemical Approach Dependent on Patient-Derived Gastrointestinal Knowledge
Reyed M Reyed
Journal of Clinical Epidemiology & Toxicology (2023), pp. 1-15
Open Access | Times Cited: 2
Fortification of wheat white bread: assessing the suitability of Beta vulgaris trough technological, nutritional, and sensory evaluation
Manel Issaoui, Samia Oueslati, Guido Flamini, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8755-8768
Open Access
Nutritional evaluation of an aqueous-processed canola protein concentrate in diets of Atlantic Salmon Salmo salar at different life stages
André Dumas, Van Pham Thi Ha To, Noppawan Chimsung, et al.
Aquaculture (2024) Vol. 595, pp. 741680-741680
Closed Access
The relationship of ultra-processed foods with some diseases
Seyit Ramazan KARADOĞAN, Eren Canpolat
Food and Health (2024) Vol. 10, Iss. 4, pp. 306-315
Open Access
Views on Sustainable Nutrition Among Nutrition and Dietetics Students, Dietitians, and Healthcare Professionals
Yahya ÖZDOĞAN, Zehra Nur Beşler
Journal of Contemporary Medicine (2024) Vol. 14, Iss. 6, pp. 348-354
Open Access
Gelatine, present use and future applications: Decryption of a high-value multi-purpose by-product of the agro-food industry
Mouna Ambli, Barbara Deracinois, Rozenn Ravallec, et al.
Journal of Food Science and Nutrition Research (2023) Vol. 06, Iss. 04
Open Access | Times Cited: 1
TRENDS IN FOOD PROCESSING: INNOVATIONS FOR HEALTHY AND SUSTAINABLE EATING
Vladimir Marconi Ortiz Bustamante, Susana Isabel Heredia Aguirre, Adriana Monserrath Monge Moreno, et al.
Journal of Namibian Studies History Politics Culture (2023) Vol. 33
Open Access
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