Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques
Ramona Abbattista, Giovanni Ventura, Cosima Damiana Calvano, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1236-1236
Open Access | Times Cited: 76

Showing 1-25 of 76 citing articles:

Unlocking the potential of biostimulants derived from organic waste and by-product sources: Improving plant growth and tolerance to abiotic stresses in agriculture
Xinjun Zhang, Junhui Yin, Yan Ma, et al.
Environmental Technology & Innovation (2024) Vol. 34, pp. 103571-103571
Open Access | Times Cited: 16
Therapeutic Properties and Use of Extra Virgin Olive Oil in Clinical Nutrition: A Narrative Review and Literature Update
Andrés Jiménez‐Sánchez, Antonio Jesús Martínez-Ortega, Pablo Remón-Ruiz, et al.
Nutrients (2022) Vol. 14, Iss. 7, pp. 1440-1440
Open Access | Times Cited: 49
From Sharks to Yeasts: Squalene in the Development of Vaccine Adjuvants
Adélia Mendes, João Azevedo‐Silva, João Carlos Fernandes
Pharmaceuticals (2022) Vol. 15, Iss. 3, pp. 265-265
Open Access | Times Cited: 46
Phytochemicals Derived from Agricultural Residues and Their Valuable Properties and Applications
Marta Oleszek, Iwona Kowalska, Terenzio Bertuzzi, et al.
Molecules (2023) Vol. 28, Iss. 1, pp. 342-342
Open Access | Times Cited: 38
Antioxidant and Anti-Diabetic Properties of Olive (Olea europaea) Leaf Extracts: In Vitro and In Vivo Evaluation
Hanem M. M. Mansour, Ashraf Zeitoun, Hagar S. Abd‐Rabou, et al.
Antioxidants (2023) Vol. 12, Iss. 6, pp. 1275-1275
Open Access | Times Cited: 34
A Five-Year Update on Matrix Compounds for MALDI-MS Analysis of Lipids
Jenny Leopold, Patricia Prabutzki, Kathrin M. Engel, et al.
Biomolecules (2023) Vol. 13, Iss. 3, pp. 546-546
Open Access | Times Cited: 22
Green Synthesis of Nanoparticles from Olive Oil Waste for Environmental and Health Applications: A Review
Inês S. Afonso, Beatriz D. Cardoso, Glauco Nobrega, et al.
Journal of environmental chemical engineering (2024) Vol. 12, Iss. 5, pp. 114022-114022
Open Access | Times Cited: 14
Olive Oil Waste as a Source of Functional Food Ingredients: Assessing Polyphenolic Content and Antioxidant Activity in Olive Leaves
Carolina L. Ronca, Sara S. Marques, Alberto Ritieni, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 189-189
Open Access | Times Cited: 11
Exploring the Nutritional and Bioactive Potential of Olive Leaf Residues: A Focus on Minerals and Polyphenols in the Context of Spain’s Olive Oil Production
Carolina L. Ronca, Carmen Duque-Soto, Cristina Samaniego‐Sánchez, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1036-1036
Open Access | Times Cited: 9
Comparative Study of Microwave, Pulsed Electric Fields, and High Pressure Processing on the Extraction of Antioxidants from Olive Pomace
Maria Tsevdou, Athina Ntzimani, Maria Katsouli, et al.
Molecules (2024) Vol. 29, Iss. 10, pp. 2303-2303
Open Access | Times Cited: 9
Towards the Integral Valorization of Olive Pomace‐Derived Biomasses through Biorefinery Strategies
Irene Gómez‐Cruz, María del Mar Contreras, Inmaculada Romero, et al.
ChemBioEng Reviews (2024) Vol. 11, Iss. 2, pp. 253-277
Open Access | Times Cited: 8
Olive Mill Wastewater as Source of Polyphenols with Nutraceutical Properties
Doretta Cuffaro, A Bertolini, Simone Bertini, et al.
Nutrients (2023) Vol. 15, Iss. 17, pp. 3746-3746
Open Access | Times Cited: 22
Olive tree leaves as a great source of phenolic compounds: Comprehensive profiling of NaDES extracts
Aina Mir‐Cerdà, Mercè Granados, Javier Saurina, et al.
Food Chemistry (2024) Vol. 456, pp. 140042-140042
Closed Access | Times Cited: 7
Competitive Adsorption of Phenolic Acids, Secoiridoids, and Flavonoids in Quercetin Molecularly Imprinted Polymers and Application for Fractionation of Olive Leaf Extracts
Ayssata Almeida, Cláudia Martins, Rolando Dias, et al.
Journal of Chemical & Engineering Data (2024) Vol. 69, Iss. 10, pp. 3629-3644
Open Access | Times Cited: 6
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: 6
The Potential of Natural Compounds in UV Protection Products
Jovana Milutinov, Nebojša Pavlović, Dejan Ćirin, et al.
Molecules (2024) Vol. 29, Iss. 22, pp. 5409-5409
Open Access | Times Cited: 6
Verbascoside exerts an anti-atherosclerotic effect by regulating liver glycerophospholipid metabolism
Peng Lei, Jialin Lü, Tie Yao, et al.
Food Science and Human Wellness (2023) Vol. 12, Iss. 6, pp. 2314-2323
Open Access | Times Cited: 14
Valorization of Olive By-Products: Innovative Strategies for Their Production, Treatment and Characterization
Cosima Damiana Calvano, Antonia Tamborrino
Foods (2022) Vol. 11, Iss. 6, pp. 768-768
Open Access | Times Cited: 22
Application of Agri-Food By-Products in Cheesemaking
Graziana Difonzo, Claudia Antonino, Giacomo Squeo, et al.
Antioxidants (2023) Vol. 12, Iss. 3, pp. 660-660
Open Access | Times Cited: 12
The Recovery of Bioactive Compounds from Olive Pomace Using Green Extraction Processes
Marina Stramarkou, Theodora-Venetia Missirli, Konstantina Kyriakopoulou, et al.
Resources (2023) Vol. 12, Iss. 7, pp. 77-77
Open Access | Times Cited: 11
From antiquity to contemporary times: how olive oil by-products and waste water can contribute to health
Adriana Albini, Francesca Albini, Paola Corradino, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 11
Exploring the Variability in Phenolic Compounds and Antioxidant Capacity in Olive Oil By-Products: A Path to Sustainable Valorization
Jessica Paié-Ribeiro, Filipa Baptista, Maria José Gomes, et al.
Antioxidants (2024) Vol. 13, Iss. 12, pp. 1470-1470
Open Access | Times Cited: 4
Macauba (Acrocomia ssp.) fruits: A comprehensive review of nutritional and phytochemical profiles, health benefits, and sustainable oil production
Guilherme Dallarmi Sorita, S. P. Favaro, Rossano Gambetta, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Recovery of Bioactive Constituents from Olive Leaf Pruning Waste of Five Different Cultivars: A Comparison of Green Extraction Techniques to Maximize Health Benefits
Hamid Mushtaq, Simona Piccolella, J. A. Mendiola, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 297-297
Open Access
Olive leaf as a functional cosmetic ingredient and analysis of the principal component
H. Öztürk, Selay Ender, Ebru Kurtulbaş, et al.
Analytical Biochemistry (2025), pp. 115802-115802
Closed Access
Page 1 - Next Page

Scroll to top