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:
Table Olive Wastewater as a Potential Source of Biophenols for Valorization: A Mini Review
Alberto J. Huertas-Alonso, Diego J. González-Serrano, Milad Hadidi, et al.
Fermentation (2022) Vol. 8, Iss. 5, pp. 215-215
Open Access | Times Cited: 8
Alberto J. Huertas-Alonso, Diego J. González-Serrano, Milad Hadidi, et al.
Fermentation (2022) Vol. 8, Iss. 5, pp. 215-215
Open Access | Times Cited: 8
Showing 8 citing articles:
Hydroxytyrosol in Foods: Analysis, Food Sources, EU Dietary Intake, and Potential Uses
Marta Gallardo-Fernández, Marina Gonzalez‐Ramirez, Ana B. Cerezo, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2355-2355
Open Access | Times Cited: 37
Marta Gallardo-Fernández, Marina Gonzalez‐Ramirez, Ana B. Cerezo, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2355-2355
Open Access | Times Cited: 37
From Olive Oil Production to By-Products: Emergent Technologies to Extract Bioactive Compounds
Thiago F. Soares, Rita C. Alves, M. Beatriz P.P. Oliveira
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3342-3369
Open Access | Times Cited: 5
Thiago F. Soares, Rita C. Alves, M. Beatriz P.P. Oliveira
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3342-3369
Open Access | Times Cited: 5
Supramolecular-solvent based extraction of hydroxytyrosol from brines of the processing of table olives
Ana Ballesteros‐Gómez, Antonio Serrano-Crespín, Soledad Rubio
Separation and Purification Technology (2023) Vol. 322, pp. 124351-124351
Open Access | Times Cited: 10
Ana Ballesteros‐Gómez, Antonio Serrano-Crespín, Soledad Rubio
Separation and Purification Technology (2023) Vol. 322, pp. 124351-124351
Open Access | Times Cited: 10
Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives
Luara Aparecida Simões, Natalia Andrade Teixeira Fernandes, Angélica de Souza, et al.
Fermentation (2022) Vol. 8, Iss. 6, pp. 277-277
Open Access | Times Cited: 11
Luara Aparecida Simões, Natalia Andrade Teixeira Fernandes, Angélica de Souza, et al.
Fermentation (2022) Vol. 8, Iss. 6, pp. 277-277
Open Access | Times Cited: 11
Antioxidant and DNA-Protective Activity of an Extract Originated from Kalamon Olives Debittering
Maria Kourti, Maria V. Alvanou, Zoi Skaperda, et al.
Antioxidants (2023) Vol. 12, Iss. 2, pp. 333-333
Open Access | Times Cited: 6
Maria Kourti, Maria V. Alvanou, Zoi Skaperda, et al.
Antioxidants (2023) Vol. 12, Iss. 2, pp. 333-333
Open Access | Times Cited: 6
Soil Salinity Patterns in an Olive Grove Irrigated with Reclaimed Table Olive Processing Wastewater
Karl Vanderlinden, Gonzalo Martínez, Mario Hernández Ramos, et al.
Water (2022) Vol. 14, Iss. 19, pp. 3049-3049
Open Access | Times Cited: 4
Karl Vanderlinden, Gonzalo Martínez, Mario Hernández Ramos, et al.
Water (2022) Vol. 14, Iss. 19, pp. 3049-3049
Open Access | Times Cited: 4
Olive Oil Industry By-Products as a Novel Source of Biophenols with a Promising Role in Alzheimer Disease Prevention
Marta Gonçalves, Marlene Costa, Fátima Paiva‐Martins, et al.
Molecules (2024) Vol. 29, Iss. 20, pp. 4841-4841
Open Access
Marta Gonçalves, Marlene Costa, Fátima Paiva‐Martins, et al.
Molecules (2024) Vol. 29, Iss. 20, pp. 4841-4841
Open Access
Transforming olive pits into functional foods: evaluation of phenolic, antioxidant, nutritional and microbiological properties
Avgoustina Galitsopoulou, Chrisa Salepi, Foteini Karagianni
Functional Foods in Health and Disease (2022) Vol. 12, Iss. 11, pp. 615-615
Open Access | Times Cited: 2
Avgoustina Galitsopoulou, Chrisa Salepi, Foteini Karagianni
Functional Foods in Health and Disease (2022) Vol. 12, Iss. 11, pp. 615-615
Open Access | Times Cited: 2
