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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:

The Wine Industry By-Products: Applications for Food Industry and Health Benefits
Raúl Ferrer‐Gallego, Paula Silva
Antioxidants (2022) Vol. 11, Iss. 10, pp. 2025-2025
Open Access | Times Cited: 48

Showing 1-25 of 48 citing articles:

Phenolic Compounds from New Natural Sources—Plant Genotype and Ontogenetic Variation
Renata Nurzyńska-Wierdak
Molecules (2023) Vol. 28, Iss. 4, pp. 1731-1731
Open Access | Times Cited: 38
Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review
Oana Emilia Constantin, Florina Stoica, Roxana Nicoleta Rațu, et al.
Antioxidants (2024) Vol. 13, Iss. 1, pp. 100-100
Open Access | Times Cited: 18
Revealing the Beauty Potential of Grape Stems: Harnessing Phenolic Compounds for Cosmetics
Monica C. Serra, Ana Casas, J. A. Teixeira, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 14, pp. 11751-11751
Open Access | Times Cited: 20
Development and Valuation of Novel PLA-Based Biodegradable Packaging Materials Complemented with Food Waste of Plant and Animal Origin for Shelf-Life Extension of Selected Foods: Trends and Challenges
Dimitrios G. Lazaridis, N. Andritsos, Aris E. Giannakas, et al.
Sustainability (2025) Vol. 17, Iss. 2, pp. 720-720
Open Access
Grape Pomace as a Cardiometabolic Health-Promoting Ingredient: Activity in the Intestinal Environment
Diego Taladrid, Miguel Rebollo‐Hernanz, Maria A. Martín‐Cabrejas, et al.
Antioxidants (2023) Vol. 12, Iss. 4, pp. 979-979
Open Access | Times Cited: 18
Grape Pomace as a Renewable Natural Biosource of Value-Added Compounds with Potential Food Industrial Applications
Teresa Abreu, Patrícia Sousa, Jéssica Gonçalves, et al.
Beverages (2024) Vol. 10, Iss. 2, pp. 45-45
Open Access | Times Cited: 5
The Effect of Grape Seed Cake as a Dietary Supplement Rich in Polyphenols on the Quantity and Quality of Milk, Metabolic Profile of Blood, and Antioxidative Status of Lactating Dairy Goats
Zvonko Antunović, Josip Novoselec, Željka Klir Šalavardić, et al.
Agriculture (2024) Vol. 14, Iss. 3, pp. 479-479
Open Access | Times Cited: 3
Gut Microbiota Modulators Based on Polyphenols Extracted from Winery By-Products and Their Applications in the Nutraceutical Industry
Laura-Dorina Dinu, Emanuel Vamanu
Life (2024) Vol. 14, Iss. 3, pp. 414-414
Open Access | Times Cited: 3
Automatic Chemical Profiling of Wine by Proton Nuclear Magnetic Resonance Spectroscopy
Brian L. Lee, Manoj Kumar Rout, Ying Dong, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 8, pp. 1937-1949
Open Access | Times Cited: 3
Polyphenolic Screening and the Antioxidant Activity of Grape Pomace Extracts of Romanian White and Red Grape Varieties
Cristiana Rădulescu, Radu Lucian Olteanu, Claudia Lavinia Buruleanu, et al.
Antioxidants (2024) Vol. 13, Iss. 9, pp. 1133-1133
Open Access | Times Cited: 3
Development of active biocomposite films based on poly(lactic acid) and wine by‐product: Effect of grape pomace content and extrusion temperature
Julio Bruna, Mario Castillo–Ruiz, Carol López de Dicastillo, et al.
Journal of Applied Polymer Science (2023) Vol. 140, Iss. 38
Open Access | Times Cited: 8
Exploring the Phytochemical Composition and the Bioactive Properties of Malbec and Torrontés Wine Pomace from the Calchaquíes Valleys (Argentina) for their Sustainable Exploitation
Pablo Ezequiel Tapia, Ana Margarida Silva, Cristina Delerue‐Matos, et al.
(2024)
Open Access | Times Cited: 2
Wine waste valorisation: crushing the research domain
Stefano Abbate, Piera Centobelli, Maria Di Gregorio
Review of Managerial Science (2024)
Open Access | Times Cited: 2
Valorization of grape pomace extracts against cranberry, elderberry, rose hip berry, goji berry and raisin extracts: Phytochemical profile and in vitro biological activity
Lorenza Marinaccio, G. Gentile, Eulogio J. Llorent‐Martínez, et al.
Food Chemistry (2024) Vol. 463, pp. 141323-141323
Open Access | Times Cited: 2
Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties
Joana Marcos, Raquel Carriço, Maria João Sousa, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1392-1392
Open Access | Times Cited: 7
Sustainable Isolation of Bioactive Compounds and Proteins from Plant-Based Food (and Byproducts)
Zakir Showkat Khan, Saira Amir, Tea Sokač Cvetnić, et al.
Plants (2023) Vol. 12, Iss. 16, pp. 2904-2904
Open Access | Times Cited: 7
Edible Coatings and Films for Preparation of Grapevine By-Product Infusions and in Freshly Processed Products
Teresa Pinto, A.F. Pinto, Alice Vilela
Coatings (2023) Vol. 13, Iss. 8, pp. 1350-1350
Open Access | Times Cited: 6
BIOGENIC AND RISK ELEMENTS IN GRAPE POMACE OF DIFFERENT CULTIVARS
Judita Lidiková, Natália Čeryová, Janette Musilová, et al.
Journal of Microbiology Biotechnology and Food Sciences (2024), pp. e11096-e11096
Open Access | Times Cited: 1
Basic constituents, bioactive compounds and health-promoting benefits of wine skin pomace: A comprehensive review
Zhouyang He, Chenlu Yang, Yuxin Yuan, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 22, pp. 8073-8090
Closed Access | Times Cited: 5
Influence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat
Víctor Gutiérrez-González, Ma Dolores Rivero-Pérez, Gisela Gerardi, et al.
Food Chemistry (2023) Vol. 427, pp. 136625-136625
Open Access | Times Cited: 5
Technological Aspects and Potential Cutaneous Application of Wine Industry By-Products
Alexandra de Almeida Hübner, Michelle Maria Gonçalves Barão de Aguiar, Daniel P. Demarque, et al.
Applied Sciences (2023) Vol. 13, Iss. 16, pp. 9068-9068
Open Access | Times Cited: 5
Syrah Grape Polyphenol Extracts Protect Human Skeletal Muscle Cells from Oxidative and Metabolic Stress Induced by Excess of Palmitic Acid: Effect of Skin/Seed Ripening Stage
Adriana Capozzi, Auriane Dudoit, Luca Garcia, et al.
Antioxidants (2024) Vol. 13, Iss. 3, pp. 373-373
Open Access | Times Cited: 1
Wine consumption and health: The dilemma
Sandra Abreu, Margarida Liz Martins, Cecília Morais
Advances in botanical research (2024)
Closed Access | Times Cited: 1
Evaluating the Impact of Pre-Fermentative and Post-Fermentative Vinification Technologies on Bioactive Compounds and Antioxidant Activity of Teran Red Wine By-Products
Sanja Radeka, Fumica Orbanić, Sara Rossi, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3493-3493
Open Access | Times Cited: 1
Insights into grape-derived health benefits: a comprehensive overview
Marta Angela de Almeida Sousa Cruz, Monique de Barros Elias, Daniela Călina, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 1
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