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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:

Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments
Katalin Szabo, Francisc Vasile Dulf, Bernadette-Emőke Teleky, et al.
Foods (2021) Vol. 10, Iss. 1, pp. 110-110
Open Access | Times Cited: 71

Showing 1-25 of 71 citing articles:

Tomato (Solanum lycopersicum L.) seed: A review on bioactives and biomedical activities
Manoj Kumar, Maharishi Tomar, Deep Jyoti Bhuyan, et al.
Biomedicine & Pharmacotherapy (2021) Vol. 142, pp. 112018-112018
Open Access | Times Cited: 82
3D Food Printing: Principles of Obtaining Digitally-Designed Nourishment
Rodica-Anita Varvara, Katalin Szabo, Dan Cristian Vodnar
Nutrients (2021) Vol. 13, Iss. 10, pp. 3617-3617
Open Access | Times Cited: 63
Natural Polyphenol Recovery from Apple-, Cereal-, and Tomato-Processing By-Products and Related Health-Promoting Properties
Katalin Szabo, Laura Mitrea, Lavinia Florina Călinoiu, et al.
Molecules (2022) Vol. 27, Iss. 22, pp. 7977-7977
Open Access | Times Cited: 55
Recent Advances in Biotechnological Itaconic Acid Production, and Application for a Sustainable Approach
Bernadette-Emőke Teleky, Dan Cristian Vodnar
Polymers (2021) Vol. 13, Iss. 20, pp. 3574-3574
Open Access | Times Cited: 53
Recent developments in cold plasma‐based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables
Sneh Punia Bangar, Monica Trif, Fatih Özoğul, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1958-1978
Closed Access | Times Cited: 46
Valorization Potential of Tomato (Solanum lycopersicum L.) Seed: Nutraceutical Quality, Food Properties, Safety Aspects, and Application as a Health-Promoting Ingredient in Foods
Manoj Kumar, Deepak Chandran, Maharishi Tomar, et al.
Horticulturae (2022) Vol. 8, Iss. 3, pp. 265-265
Open Access | Times Cited: 42
Nanocarriers for Sustainable Active Packaging: An Overview during and Post COVID-19
Mihaela Stefana Pascuta, Dan Cristian Vodnar
Coatings (2022) Vol. 12, Iss. 1, pp. 102-102
Open Access | Times Cited: 40
Polysaccharide-Based Edible Gels as Functional Ingredients: Characterization, Applicability, and Human Health Benefits
Mihaela Stefana Pascuta, Rodica-Anita Varvara, Bernadette-Emőke Teleky, et al.
Gels (2022) Vol. 8, Iss. 8, pp. 524-524
Open Access | Times Cited: 37
Unveiling metabolome heterogeneity and new chemicals in 7 tomato varieties via multiplex approach of UHPLC-MS/MS, GC–MS, and UV–Vis in relation to antioxidant effects as analyzed using molecular networking and chemometrics
Asmaa M. Otify, Rana M. Ibrahim, Bishoy Abib, et al.
Food Chemistry (2023) Vol. 417, pp. 135866-135866
Closed Access | Times Cited: 35
Effect of fermented tomato pomace on the growth performance, antioxidant capacity, and intestinal microflora in broiler chickens
Emrah Güngör, Aydın Altop, Güray Erener
Animal Science Journal (2024) Vol. 95, Iss. 1
Open Access | Times Cited: 6
Study on Fermentation Preparation, Stability, and Angiotensin-Converting Enzyme Inhibitory Activity of Tomato Pomace Peptide
Ying Mu, Ruxianguli Maimaitiyiming, Jingyang Hong, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 145-145
Open Access
Apple Pomace as a Sustainable Substrate in Sourdough Fermentation
Gheorghe Adrian Martău, Bernadette-Emőke Teleky, Floricuța Ranga, et al.
Frontiers in Microbiology (2021) Vol. 12
Open Access | Times Cited: 51
The physicochemical properties of five vegetable oils exposed at high temperature for a short-time-interval
Laura Mitrea, Bernadette-Emőke Teleky, Loredana-Florina Leopold, et al.
Journal of Food Composition and Analysis (2021) Vol. 106, pp. 104305-104305
Closed Access | Times Cited: 45
Bioaccessibility of microencapsulated carotenoids, recovered from tomato processing industrial by-products, using in vitro digestion model
Katalin Szabo, Bernadette-Emőke Teleky, Floricuța Ranga, et al.
LWT (2021) Vol. 152, pp. 112285-112285
Closed Access | Times Cited: 42
Carotenoid Recovery from Tomato Processing By-Products through Green Chemistry
Katalin Szabo, Bernadette-Emőke Teleky, Floricuța Ranga, et al.
Molecules (2022) Vol. 27, Iss. 12, pp. 3771-3771
Open Access | Times Cited: 34
Recovery of Antioxidants from Tomato Seed Industrial Wastes by Microwave-Assisted and Ultrasound-Assisted Extraction
Ignacio Solaberrieta, Cristina Mellinas, Alfonso Jiménez, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3068-3068
Open Access | Times Cited: 29
Microencapsulation and Bioaccessibility of Phenolic Compounds of Vaccinium Leaf Extracts
Bianca Eugenia Ştefănescu, Silvia Amalia Nemeş, Bernadette-Emőke Teleky, et al.
Antioxidants (2022) Vol. 11, Iss. 4, pp. 674-674
Open Access | Times Cited: 28
A Comprehensive Overview of Tomato Processing By-Product Valorization by Conventional Methods versus Emerging Technologies
Elham Eslami, Serena Carpentieri, Gianpiero Pataro, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 166-166
Open Access | Times Cited: 28
Extraction, characterization, and application of tomato seed oil in the food industry: An updated review
Sangeetha Karunanithi, R. B. Ramyaa, Amin Mousavi Khaneghah, et al.
Journal of Agriculture and Food Research (2023) Vol. 11, pp. 100529-100529
Open Access | Times Cited: 18
Waste and by-products as sources of lycopene, phytoene, and phytofluene - Integrative review with bibliometric analysis
Pedro Brivaldo Viana da Silva, Lívia Beatriz Brenelli, Lilian Regina Barros Mariutti
Food Research International (2023) Vol. 169, pp. 112838-112838
Closed Access | Times Cited: 14
Nutritional Quality of Conventional, Organic, and Hydroponic Tomatoes Commercialized in Quito, Ecuador
Pamela Y. Vélez-Terreros, David Romero‐Estévez, Hugo Navarrete, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1348-1348
Open Access | Times Cited: 4
Effects of Enzymatic Pretreatment of Seeds on the Physicochemical Properties, Bioactive Compounds, and Antioxidant Activity of Pomegranate Seed Oil
Tafadzwa Kaseke, Umezuruike Linus Opara, Olaniyi Amos Fawole
Molecules (2021) Vol. 26, Iss. 15, pp. 4575-4575
Open Access | Times Cited: 31
Enrichment in Different Health Components of Barley Flour Using Twin-Screw Extrusion Technology to Support Nutritionally Balanced Diets
Sneh Punia Bangar, Kawaljit Singh Sandhu, Monica Trif, et al.
Frontiers in Nutrition (2022) Vol. 8
Open Access | Times Cited: 25
One Health Probiotics as Biocontrol Agents: One Health Tomato Probiotics
Natalya Harutyunyan, Аlmagul Kushugulova, Narine Hovhannisyan, et al.
Plants (2022) Vol. 11, Iss. 10, pp. 1334-1334
Open Access | Times Cited: 21
Anti-Alzheimer potential of Solanum lycopersicum seeds: in vitro, in vivo, metabolomic, and computational investigations
Hussain T. Bakhsh, Omnia Hesham Abdelhafez, Abeer H. Elmaidomy, et al.
Beni-Suef University Journal of Basic and Applied Sciences (2024) Vol. 13, Iss. 1
Open Access | Times Cited: 3
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