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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:

Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds
Jasmine Hadj Saadoun, Gaia Bertani, Alessia Levante, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 707-707
Open Access | Times Cited: 82

Showing 1-25 of 82 citing articles:

Novel Approaches in the Valorization of Agricultural Wastes and Their Applications
Esra Çapanoğlu, Elifsu Nemli, Francisco A. Tómas‐Barberán
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 23, pp. 6787-6804
Open Access | Times Cited: 215
Utilization of fruit and vegetable waste to produce value-added products: Conventional utilization and emerging opportunities-A review
Kavya Ganesh, Adithya Sridhar, S. Vishali
Chemosphere (2021) Vol. 287, pp. 132221-132221
Closed Access | Times Cited: 172
A Review on the Challenges and Choices for Food Waste Valorization: Environmental and Economic Impacts
Poritosh Roy, Amar K. Mohanty, Phil Dick, et al.
ACS Environmental Au (2023) Vol. 3, Iss. 2, pp. 58-75
Open Access | Times Cited: 134
Emerging challenges for the agro-industrial food waste utilization: A review on food waste biorefinery
Vinay Kumar, Neha Sharma, Mridul Umesh, et al.
Bioresource Technology (2022) Vol. 362, pp. 127790-127790
Closed Access | Times Cited: 102
From waste to value: Addressing the relevance of waste recovery to agricultural sector in line with circular economy
Fatima Haque, Chihhao Fan, You-Yi Lee
Journal of Cleaner Production (2023) Vol. 415, pp. 137873-137873
Closed Access | Times Cited: 66
Lactic Acid for Green Chemical Industry: Recent Advances in and Future Prospects for Production Technology, Recovery, and Applications
Jua Kim, Young‐Min Kim, Veeranjaneya Reddy Lebaka, et al.
Fermentation (2022) Vol. 8, Iss. 11, pp. 609-609
Open Access | Times Cited: 42
The anti-aging activity of Lycium barbarum polysaccharide extracted by yeast fermentation: In vivo and in vitro studies
Ziwen Wang, Qianru Sun, Jiaxuan Fang, et al.
International Journal of Biological Macromolecules (2022) Vol. 209, pp. 2032-2041
Closed Access | Times Cited: 41
Potential and Restrictions of Food-Waste Valorization through Fermentation Processes
Mariana Ortiz-Sánchez, Pablo-José Inocencio-García, Andrés Felipe Alzate-Ramírez, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 274-274
Open Access | Times Cited: 21
Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review
Monika Krzyżostan, Agata Wawrzyńczak, Izabela Nowak
Sustainability (2024) Vol. 16, Iss. 7, pp. 2757-2757
Open Access | Times Cited: 8
Precision fermentation of sustainable products in the food industry
C. S. S. Prasath, C. Aswini Sivadas, C. Honey Chandran, et al.
Elsevier eBooks (2024), pp. 163-177
Closed Access | Times Cited: 7
Agricultural Waste Valorization: Exploring Environmentally Friendly Approaches to Bioenergy Conversion
Jean de Dieu Marcel Ufitikirezi, Martin Filip, Mohammad Ghorbani, et al.
Sustainability (2024) Vol. 16, Iss. 9, pp. 3617-3617
Open Access | Times Cited: 7
Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits
Nazanin Abbaspour
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100468-100468
Open Access | Times Cited: 7
Exploiting agri-food residues for kombucha tea and bacterial cellulose production
Francesco Sabatini, Emanuela Maresca, Martina Aulitto, et al.
International Journal of Biological Macromolecules (2025), pp. 140293-140293
Open Access
A comprehensive review on sustainable strategies for valorization of pepper waste and their potential application
K. Sanatombi
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Food Waste on Foodservice: An Overview through the Perspective of Sustainable Dimensions
Maísa Lins, Renata Puppin Zandonadi, António Raposo, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1175-1175
Open Access | Times Cited: 51
Bread Surplus: A Cumulative Waste or a Staple Material for High-Value Products?
Ines Ben Rejeb, Ichrak Charfi, Safa Baraketi, et al.
Molecules (2022) Vol. 27, Iss. 23, pp. 8410-8410
Open Access | Times Cited: 28
Current Challenges in the Sustainable Valorisation of Agri-Food Wastes: A Review
Cristina V. Berenguer, Carolina Andrade, Jorge A. M. Pereira, et al.
Processes (2022) Vol. 11, Iss. 1, pp. 20-20
Open Access | Times Cited: 28
Value Addition Employing Waste Bio-Materials in Environmental Remedies and Food Sector
Akriti Taneja, Ruchi Sharma, Shreya Khetrapal, et al.
Metabolites (2023) Vol. 13, Iss. 5, pp. 624-624
Open Access | Times Cited: 17
From Waste to Plate: Exploring the Impact of Food Waste Valorisation on Achieving Zero Hunger
Rose Daphnee Tchonkouang, Helen Onyeaka, Taghi Miri
Sustainability (2023) Vol. 15, Iss. 13, pp. 10571-10571
Open Access | Times Cited: 17
Antioxidant and Antiaging Activity of Fermented Coix Seed Polysaccharides on Caenorhabditis elegans
Dan Zhao, Meng Yan, Hualei Xu, et al.
Nutrients (2023) Vol. 15, Iss. 11, pp. 2474-2474
Open Access | Times Cited: 16
Solid-state fermentation of cassava (Manihot esculenta Crantz): a review
Egoamaka O. Egbune, Theresa Ezedom, Osuvwe C. Orororo, et al.
World Journal of Microbiology and Biotechnology (2023) Vol. 39, Iss. 10
Closed Access | Times Cited: 15
Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis
Huaixiang Tian, Juanjuan Xiong, Sun Jiashu, et al.
Food Chemistry (2024) Vol. 456, pp. 139982-139982
Closed Access | Times Cited: 5
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
Avocado and Its By-Products as Natural Sources of Valuable Anti-Inflammatory and Antioxidant Bioactives for Functional Foods and Cosmetics with Health-Promoting Properties
A. I. Marra, Vasileios Manousakis, Georgios Panagiotis Zervas, et al.
Applied Sciences (2024) Vol. 14, Iss. 14, pp. 5978-5978
Open Access | Times Cited: 4
Olive Mill by-Products Thermochemical Conversion via Hydrothermal Carbonization and Slow Pyrolysis: Detailed Comparison between the Generated Hydrochars and Biochars Characteristics
Ahmed Amine Azzaz, Camélia Matei Ghimbeu, Salah Jellai, et al.
Processes (2022) Vol. 10, Iss. 2, pp. 231-231
Open Access | Times Cited: 24
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