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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:

Chemical Composition of Green Pea (Pisum sativum L.) Pods Extracts and Their Potential Exploitation as Ingredients in Nutraceutical Formulations
Luigi Castaldo, Luana Izzo, Anna Gaspari, et al.
Antioxidants (2021) Vol. 11, Iss. 1, pp. 105-105
Open Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications
Ding‐Tao Wu, Wenxing Li, Jiajia Wan, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2527-2527
Open Access | Times Cited: 54
Polyphenolic Compounds in Fabaceous Plants with Antidiabetic Potential
Lucia Guerrero-Becerra, Sumiko Morimoto, Estefania Arrellano-Ordoñez, et al.
Pharmaceuticals (2025) Vol. 18, Iss. 1, pp. 69-69
Open Access | Times Cited: 1
Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties
Ancuta Nartea, Anastasiya Kuhalskaya, Benedetta Fanesi, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1953-1985
Open Access | Times Cited: 25
Bioaccessibility and bioactive potential of different phytochemical classes from nutraceuticals and functional foods
Alexandru Nicolescu, Mihai Babotă, Lillian Barros, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 22
Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry
Fanghua Guo, Renan Danielski, Sarusha Santhiravel, et al.
Antioxidants (2024) Vol. 13, Iss. 6, pp. 636-636
Open Access | Times Cited: 7
Hydrothermal Valorization via Liquid Hot Water and Hydrothermal Carbonization of Pea Pod Waste: Characterization of the Biochar and Quantification of Platform Molecules
Daniel Esteban Galvis-Sandoval, Alejandra Sophia Lozano Pérez, Carlos Alberto Guerrero Fajardo
Applied Sciences (2024) Vol. 14, Iss. 6, pp. 2329-2329
Open Access | Times Cited: 6
Εleven Greek Legume Beans: Assessment of Genotypic Effect on Their Phytochemical Content and Antioxidant Properties
Eleni D. Myrtsi, Dimitrios Ν. Vlachostergios, Christos Petsoulas, et al.
Antioxidants (2024) Vol. 13, Iss. 4, pp. 459-459
Open Access | Times Cited: 5
Agri-Food Wastes as Natural Source of Bioactive Antioxidants
Silvana Hrelia, Cristina Angeloni, Maria Cristina Barbalace
Antioxidants (2023) Vol. 12, Iss. 2, pp. 351-351
Open Access | Times Cited: 13
Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients
Shiqi Zheng, Zhoumei Huang, Li Dong, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 331-331
Open Access
Purification of Spent Hop Cone (Humulus lupulus L.) Extract with Xanthohumol Using Mesoporous Superparamagnetic Iron Oxide Nanoparticles
Natalia Żuk, Sylwia Pasieczna-Patkowska, Ewelina Grabias, et al.
Antioxidants (2025) Vol. 14, Iss. 3, pp. 314-314
Open Access
A review on nutritional composition, health benefits and potential applications of by-products from pea processing
Gazia Nasir, Sadaf Zaidi, Nazia Tabassum, et al.
Biomass Conversion and Biorefinery (2022) Vol. 14, Iss. 10, pp. 10829-10842
Closed Access | Times Cited: 21
Effect of Phenolic Extract from Red Beans (Phaseolus vulgaris L.) on T-2 Toxin-Induced Cytotoxicity in HepG2 Cells
Carmen Martínez-Alonso, Mercedes Taroncher, Luigi Castaldo, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 1033-1033
Open Access | Times Cited: 12
Bridging sustainability and industry through resourceful utilization of pea pods- A focus on diverse industrial applications
Rubab Fatima, Filza Fatima, Ammar B. Altemimi, et al.
Food Chemistry X (2024) Vol. 23, pp. 101518-101518
Open Access | Times Cited: 2
Characterization of pea processing by-product for possible food industry applications
Gazia Nasir, Sadaf Zaidi, Asfaq Siddiqui, et al.
Journal of Food Science and Technology (2023) Vol. 60, Iss. 6, pp. 1782-1792
Closed Access | Times Cited: 5
From Scraps to Solutions: Harnessing the Potential of Vegetable and Fruit Waste in Pharmaceutical Formulations
Vishnu Mittal, Anjali Sharma
Letters in Functional Foods (2024) Vol. 01
Closed Access | Times Cited: 1
Chemical Profile and Promising Applications of Cucurbita pepo L. Flowers
Ritamaria Di Lorenzo, Luigi Castaldo, Raffaele Sessa, et al.
Antioxidants (2024) Vol. 13, Iss. 12, pp. 1476-1476
Open Access | Times Cited: 1
Effects of novel cellulase (Cel 906) and probiotic yeast fermentation on antioxidant and anti-inflammatory activities of vine tea (Ampelopsis grossedentata)
Jin Xu, Mubasher Hussain, Wenfeng Su, et al.
Frontiers in Bioengineering and Biotechnology (2022) Vol. 10
Open Access | Times Cited: 7
Analysis of Polyphenolic Compounds in Water-Based Extracts of Vicia faba L.: A Potential Innovative Source of Nutraceutical Ingredients
Luigi Castaldo, Luana Izzo, Sonia Lombardi, et al.
Antioxidants (2022) Vol. 11, Iss. 12, pp. 2453-2453
Open Access | Times Cited: 7
Comparative Analysis of Whole Chloroplast Genomes of Three Common Species of Nekemias from Vine Tea
Feng Yang, Shaoxiong Wu, Zhengwen Yu
Research Square (Research Square) (2024)
Open Access
Variability of agronomic traits in vegetable pea (Pisum sativum L.) genotypes
Srdjan Zec, Janko Červenski, Aleksandra Savić, et al.
Journal of Agricultural Sciences Belgrade (2024) Vol. 69, Iss. 1, pp. 95-109
Open Access
Development of buffalo meat patties using pea peel powder as a value added ingredient: physicochemical, shelf stability, microstructural, sensory attributes analysis
Abdul Haque, Saghir Ahmad, Tariq Khan, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4088-4107
Closed Access
Valorization of Pea Pod (Pisum sativum L.) Waste: Application as a Functional Ingredient in Flatbreads
Beatrix Sik, Georgina Takács, Erika Lakatos, et al.
Legume Science (2024) Vol. 6, Iss. 4
Open Access
Comparative analysis of whole chloroplast genomes of three common species of Nekemias from vine tea
Feng Yang, Shaoxiong Wu, Zhengwen Yu
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access
Chemical characterization of wheat-based waste derived from a pharmaceutical process for its potential valorization
Lurdes Ciríaco, Luana Izzo, Giulia Graziani, et al.
Frontiers in Chemistry (2024) Vol. 12
Open Access
Hydrothermal valorization via liquid hot water and hydrothermal carbonization of pea pod waste: Characterization of the biochar, and quantification of platform molecules.
Daniel Esteban Galvis-Sandoval, Alejandra Sophia Lozano Pérez, Carlos Alberto Guerrero Fajardo
(2023)
Open Access | Times Cited: 1
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