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:
Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products
Valentina Melini, Francesca Melini, Francesca Luziatelli, et al.
Antioxidants (2020) Vol. 9, Iss. 12, pp. 1216-1216
Open Access | Times Cited: 83
Valentina Melini, Francesca Melini, Francesca Luziatelli, et al.
Antioxidants (2020) Vol. 9, Iss. 12, pp. 1216-1216
Open Access | Times Cited: 83
Showing 1-25 of 83 citing articles:
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: 71
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: 71
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties
Giada Rainero, Federico Bianchi, Corrado Rizzi, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 6, pp. 2545-2552
Open Access | Times Cited: 54
Giada Rainero, Federico Bianchi, Corrado Rizzi, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 6, pp. 2545-2552
Open Access | Times Cited: 54
Sustainable Food Systems in Fruits and Vegetables Food Supply Chains
Lucía Cassani, Andrea Gómez‐Zavaglia
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 46
Lucía Cassani, Andrea Gómez‐Zavaglia
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 46
The mechanism, biopolymers and active compounds for the production of nanoparticles by anti-solvent precipitation: A review
Wilson Daniel Caicedo Chacon, Silvani Verruck, Alcilene Rodrigues Monteiro, et al.
Food Research International (2023) Vol. 168, pp. 112728-112728
Closed Access | Times Cited: 32
Wilson Daniel Caicedo Chacon, Silvani Verruck, Alcilene Rodrigues Monteiro, et al.
Food Research International (2023) Vol. 168, pp. 112728-112728
Closed Access | Times Cited: 32
Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation
Xóchitl Alejandra Pérez-Marroquín, Ana Guadalupe Estrada-Fernández, Adelfo García-Ceja, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1583-1583
Open Access | Times Cited: 27
Xóchitl Alejandra Pérez-Marroquín, Ana Guadalupe Estrada-Fernández, Adelfo García-Ceja, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1583-1583
Open Access | Times Cited: 27
Application of ultrasound technology for the effective management of waste from fruit and vegetable
Brera Ghulam Nabi, Kinza Mukhtar, Sadia Ansar, et al.
Ultrasonics Sonochemistry (2023) Vol. 102, pp. 106744-106744
Open Access | Times Cited: 23
Brera Ghulam Nabi, Kinza Mukhtar, Sadia Ansar, et al.
Ultrasonics Sonochemistry (2023) Vol. 102, pp. 106744-106744
Open Access | Times Cited: 23
A comprehensive review of current approaches on food waste reduction strategies
Markos Makiso Urugo, Tilahun A. Teka, Habtamu Fikadu Gemede, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 8
Markos Makiso Urugo, Tilahun A. Teka, Habtamu Fikadu Gemede, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 8
Encapsulation of Phenolic Compounds from a Grape Cane Pilot-Plant Extract in Hydroxypropyl Beta-Cyclodextrin and Maltodextrin by Spray Drying
Danilo Escobar‐Avello, Javier Avendaño-Godoy, Jorge Santos, et al.
Antioxidants (2021) Vol. 10, Iss. 7, pp. 1130-1130
Open Access | Times Cited: 48
Danilo Escobar‐Avello, Javier Avendaño-Godoy, Jorge Santos, et al.
Antioxidants (2021) Vol. 10, Iss. 7, pp. 1130-1130
Open Access | Times Cited: 48
Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality
Urszula Krupa‐Kozak, Natalia Drabińska, Natalia Bączek, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 819-819
Open Access | Times Cited: 45
Urszula Krupa‐Kozak, Natalia Drabińska, Natalia Bączek, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 819-819
Open Access | Times Cited: 45
The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel
Haiam O. Elkatry, Hossam S. El‐Beltagi, Khaled M. A. Ramadan, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1658-1658
Open Access | Times Cited: 17
Haiam O. Elkatry, Hossam S. El‐Beltagi, Khaled M. A. Ramadan, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1658-1658
Open Access | Times Cited: 17
Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life
Evangelia Papagianni, Kali Kotsiou, Anthia Matsakidou, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109734-109734
Closed Access | Times Cited: 6
Evangelia Papagianni, Kali Kotsiou, Anthia Matsakidou, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109734-109734
Closed Access | Times Cited: 6
Food wastes phenolic compounds (PCs): overview of contemporary greener extraction technologies, industrial potential, and its integration into circular bioeconomy
Latika Bhatia, Dowluru S. V. G. K. Kaladhar, Tanushree Sarkar, et al.
Energy Ecology and Environment (2024) Vol. 9, Iss. 5, pp. 455-485
Closed Access | Times Cited: 6
Latika Bhatia, Dowluru S. V. G. K. Kaladhar, Tanushree Sarkar, et al.
Energy Ecology and Environment (2024) Vol. 9, Iss. 5, pp. 455-485
Closed Access | Times Cited: 6
Regenerative Food Innovation: The Role of Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods
Charles S. Brennan
Foods (2024) Vol. 13, Iss. 3, pp. 427-427
Open Access | Times Cited: 5
Charles S. Brennan
Foods (2024) Vol. 13, Iss. 3, pp. 427-427
Open Access | Times Cited: 5
Development and Evaluation of Functional Biscuits Infused with Functional Spices and White Pea Flour: A Comprehensive Study on Optimizing Glycemic Control and Incorporating Anti-Diabetic Additives
Minhaj Uddin, Nabil Mashahid, Juairia Absar Anta, et al.
Applied Food Research (2025), pp. 100710-100710
Open Access
Minhaj Uddin, Nabil Mashahid, Juairia Absar Anta, et al.
Applied Food Research (2025), pp. 100710-100710
Open Access
Fiber and polyphenol enriched biscuits using date palm byproduct: Physiochemical characteristics, sensory properties, in vitro digestion, and storage stability
Meththa Ranasinghe, Mariam Alghaithi, Priti Mugdil, et al.
Journal of Food Science (2025) Vol. 90, Iss. 1
Closed Access
Meththa Ranasinghe, Mariam Alghaithi, Priti Mugdil, et al.
Journal of Food Science (2025) Vol. 90, Iss. 1
Closed Access
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
Sampson Kofi Kyei, William Iheanyi Eke, A. Frimpong, et al.
Sustainable Chemistry and Pharmacy (2025) Vol. 44, pp. 101942-101942
Closed Access
potencial de los compuestos bioactivos de residuos de frutas y verduras en la industria alimentaria: Una revisión.
A. Narváez, Andrea Vásquez-García, Iván Rodriguez, et al.
Revista de Ciencias (2025) Vol. 27, Iss. 2, pp. 14046-14046
Open Access
A. Narváez, Andrea Vásquez-García, Iván Rodriguez, et al.
Revista de Ciencias (2025) Vol. 27, Iss. 2, pp. 14046-14046
Open Access
R. K. Mittal, Prasad Rasane, Mahendra Gunjal, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread
Gabriele Rocchetti, Corrado Rizzi, Mariasole Cervini, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 507-507
Open Access | Times Cited: 38
Gabriele Rocchetti, Corrado Rizzi, Mariasole Cervini, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 507-507
Open Access | Times Cited: 38
Sourdoughs as Natural Enhancers of Bread Quality and Shelf Life: A Review
Ricardo H. Hernández‐Figueroa, Emma Mani‐López, Enrique Palou, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 7-7
Open Access | Times Cited: 13
Ricardo H. Hernández‐Figueroa, Emma Mani‐López, Enrique Palou, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 7-7
Open Access | Times Cited: 13
Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows
Yuliya Pronina, Olga Belozertseva, Zh. S. Nabiyevа, et al.
Frontiers in Nutrition (2024) Vol. 10
Open Access | Times Cited: 4
Yuliya Pronina, Olga Belozertseva, Zh. S. Nabiyevа, et al.
Frontiers in Nutrition (2024) Vol. 10
Open Access | Times Cited: 4
Role of Microbial Fermentation in the Bio-Production of Food Aroma Compounds from Vegetable Waste
Francesca Melini, Valentina Melini
Fermentation (2024) Vol. 10, Iss. 3, pp. 132-132
Open Access | Times Cited: 4
Francesca Melini, Valentina Melini
Fermentation (2024) Vol. 10, Iss. 3, pp. 132-132
Open Access | Times Cited: 4
Prunus avium L. (Sweet Cherry) By-Products: A Source of Phenolic Compounds with Antioxidant and Anti-Hyperglycemic Properties—A Review
Ana R. Nunes, Ana C. Gonçalves, Amílcar Falcão, et al.
Applied Sciences (2021) Vol. 11, Iss. 18, pp. 8516-8516
Open Access | Times Cited: 29
Ana R. Nunes, Ana C. Gonçalves, Amílcar Falcão, et al.
Applied Sciences (2021) Vol. 11, Iss. 18, pp. 8516-8516
Open Access | Times Cited: 29
Second generation Pichia pastoris strain and bioprocess designs
Burcu Gündüz Ergün, Kübra Laçın, Buse Çaloğlu, et al.
Biotechnology for Biofuels and Bioproducts (2022) Vol. 15, Iss. 1
Open Access | Times Cited: 21
Burcu Gündüz Ergün, Kübra Laçın, Buse Çaloğlu, et al.
Biotechnology for Biofuels and Bioproducts (2022) Vol. 15, Iss. 1
Open Access | Times Cited: 21
Valorization of bioactive compounds from juice industry waste: Applications, challenges, and future prospects
Alessandra Cristina Pedro, Giselle Maria Maciel, Nayara Pereira Lima, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104693-104693
Closed Access | Times Cited: 3
Alessandra Cristina Pedro, Giselle Maria Maciel, Nayara Pereira Lima, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104693-104693
Closed Access | Times Cited: 3
