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:

In Vitro Bioaccessibility and Antioxidant Activity of Polyphenolic Compounds from Spent Coffee Grounds-Enriched Cookies
Luigi Castaldo, Sonia Lombardi, Anna Gaspari, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1837-1837
Open Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Coffee and Cocoa By-Products as Valuable Sources of Bioactive Compounds: The Influence of Ethanol on Extraction
Blanca Martínez-Inda, Nerea Jiménez‐Moreno, Irene Esparza, et al.
Antioxidants (2025) Vol. 14, Iss. 1, pp. 42-42
Open Access | Times Cited: 1
Bioaccessibility and Antioxidant Capacity of Bioactive Compounds From Various Typologies of Canned Tomatoes
Luana Izzo, Luigi Castaldo, Sonia Lombardi, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 42
The Potential of Spent Coffee Grounds in Functional Food Development
Elza Bevilacqua, Vinícius Fernandes Cruzat, Indu Singh, et al.
Nutrients (2023) Vol. 15, Iss. 4, pp. 994-994
Open Access | Times Cited: 34
Spent coffee grounds: Present and future of environmentally friendly applications on industries-A review
Nan Zhao, Zhongyang Liu, Ting Yu, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104312-104312
Closed Access | Times Cited: 32
Development and Characterization of Functional Cookies Enriched with Chestnut Shells Extract as Source of Bioactive Phenolic Compounds
Diana Pinto, Manuela M. Moreira, Elsa F. Vieira, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 640-640
Open Access | Times Cited: 24
Exploitation of spent coffee ground (SCG) as a source of functional compounds and growth substrate for probiotic lactic acid bacteria
Marco Montemurro, Melania Casertano, Arnau Vilas-Franquesa, et al.
LWT (2024) Vol. 198, pp. 115974-115974
Open Access | Times Cited: 11
In-vitro gastrointestinal digestion of functional cookies enriched with chestnut shells extract: Effects on phenolic composition, bioaccessibility, bioactivity, and α-amylase inhibition
Diana Pinto, Manuela M. Moreira, Jaroslava Švarc‐Gajić, et al.
Food Bioscience (2023) Vol. 53, pp. 102766-102766
Open Access | Times Cited: 20
Coffee by-products: An underexplored source of prebiotic ingredients
Marlene Machado, Helena Ferreira, M. Beatriz P.P. Oliveira, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 20, pp. 7181-7200
Open Access | Times Cited: 19
Antioxidant and Anti-Inflammatory Activity of Coffee Brew Evaluated after Simulated Gastrointestinal Digestion
Luigi Castaldo, Marianna Toriello, Raffaele Sessa, et al.
Nutrients (2021) Vol. 13, Iss. 12, pp. 4368-4368
Open Access | Times Cited: 32
New approach using alternative proteolytic enzymes to the conventional enzyme pronase for the isolation of bread melanoidins
Mónica Cavia-Sáiz, Gisela Gerardi, Pilar Múñiz, et al.
Food Chemistry (2025) Vol. 478, pp. 143699-143699
Closed Access
A biorefinery approach towards valorization of spent coffee ground: Extraction of the oil by supercritical carbon dioxide and utilizing the defatted spent in formulating functional cookies
Abhinav Sharma, Aratrika Ray, Rekha S. Singhal
Future Foods (2021) Vol. 4, pp. 100090-100090
Open Access | Times Cited: 30
Chemical Composition of Green Pea (Pisum sativum L.) Pods Extracts and Their Potential Exploitation as Ingredients in Nutraceutical Formulations
Luigi Castaldo, Luana Izzo, Anna Gaspari, et al.
Antioxidants (2021) Vol. 11, Iss. 1, pp. 105-105
Open Access | Times Cited: 27
Spent Coffee Ground Oil as a Potential Alternative for Vegetable Oil Production: Evidence from Oil Content, Lipid Profiling, and Physicochemical Characterization
Laila Bijla, Rabha Aissa, Hasna Ait Bouzid, et al.
Biointerface Research in Applied Chemistry (2021) Vol. 12, Iss. 5, pp. 6308-6320
Open Access | Times Cited: 25
Impact of coffee and its bioactive compounds on the risks of type 2 diabetes and its complications: A comprehensive review
Almahi I. Mohamed, Ochuko L. Erukaınure, Veronica F. Salau, et al.
Diabetes & Metabolic Syndrome Clinical Research & Reviews (2024) Vol. 18, Iss. 7, pp. 103075-103075
Open Access | Times Cited: 3
Unveiling the potential applications of plant by-products in food – A review
Macdalyna Esther Ronie, Ahmad Hazim Abdul Aziz, Kobun Rovina, et al.
Waste Management Bulletin (2024) Vol. 2, Iss. 3, pp. 183-203
Open Access | Times Cited: 3
Quality Properties of Bakery Products and Pasta Containing Spent Coffee Grounds (SCGs): A Review
Mitra Ahanchi, Elizabeth Christie Sugianto, A S Y Chau, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3576-3576
Open Access | Times Cited: 3
Effects of Pitaya Peel Supplementation on Nutritional Quality, Overall Sensory Acceptance, In Vitro Glycemic Index, and Antioxidant Release from Fiber-Enriched Cookies
Thi Hai Anh, Thị Thu Trà Trần, Văn Việt Mẫn Lê
Journal of Food Quality (2023) Vol. 2023, pp. 1-10
Open Access | Times Cited: 7
Cascade disassembling of spent coffee grounds into phenols, lignin and fermentable sugars en route to a green active packaging
Iolanda Corrado, Rita Argenziano, Elisabetta Borselleca, et al.
Separation and Purification Technology (2023) Vol. 334, pp. 125998-125998
Open Access | Times Cited: 7
Harnessing fermentation for sustainable beverage production: a tool for improving the nutritional quality of coffee bean and valorizing coffee byproducts
Okomo Simon Aloo, Feyera Gobena Gemechu, Hyun‐Ji Oh, et al.
Biocatalysis and Agricultural Biotechnology (2024) Vol. 59, pp. 103263-103263
Closed Access | Times Cited: 2
Acid hydrolysis of spent coffee grounds: effects on possible prebiotic activity of oligosaccharides
Fabrizio Sarghini, Francesco Marra, Angela De Vivo, et al.
Chemical and Biological Technologies in Agriculture (2021) Vol. 8, Iss. 1
Open Access | Times Cited: 15
Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products
Maria Di Cairano, Roberta Tolve, Nazarena Cela, et al.
Springer eBooks (2022), pp. 215-249
Closed Access | Times Cited: 9
Chemical Composition and Extraction of Micro Crystalline Cellulose from Outer Skin Isolated Coffee Husk
Nehemiah Mengistu Zeleke, Devendra Kumar Sinha, Getinet Asrat Mengesha
Advances in Materials Science and Engineering (2022) Vol. 2022, pp. 1-13
Open Access | Times Cited: 9
Effect of Dewaxed Coffee on Gastroesophageal Symptoms in Patients with GERD: A Randomized Pilot Study
Barbara Polese, Luana Izzo, Nicola Mancino, et al.
Nutrients (2022) Vol. 14, Iss. 12, pp. 2510-2510
Open Access | Times Cited: 8
Extrusion extraction of bioactive compounds
Jaquellyne Bittencourt Moraes Duarte Silva, Janaína Mantovan, Mayara Thamela Pessoa Paiva, et al.
Elsevier eBooks (2024), pp. 171-197
Closed Access | Times Cited: 1
Chemical Profile and Promising Applications of Cucurbita pepo L. Flowers
Ritamaria Di Lorenzo, Luigi Castaldo, Raffaele Sessa, et al.
Antioxidants (2024) Vol. 13, Iss. 12, pp. 1476-1476
Open Access | Times Cited: 1
Page 1 - Next Page

Scroll to top