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:
Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics
Lucia Parafati, Fabiola Pesce, Laura Siracusa, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2669-2669
Open Access | Times Cited: 13
Lucia Parafati, Fabiola Pesce, Laura Siracusa, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2669-2669
Open Access | Times Cited: 13
Showing 13 citing articles:
Phytochemical profile, nutritional composition of pomegranate peel and peel extract as a potential source of nutraceutical: A comprehensive review
Faiza Azmat, Mahpara Safdar, Hajra Ahmad, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 2, pp. 661-674
Open Access | Times Cited: 15
Faiza Azmat, Mahpara Safdar, Hajra Ahmad, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 2, pp. 661-674
Open Access | Times Cited: 15
Fermentation of pomegranate juice by lactic acid bacteria and its biological effect on mice fed a high-fat diet
Ana Sofía Isas, Facundo Escobar, Eduardo Álvarez-Villamil, et al.
Food Bioscience (2023) Vol. 53, pp. 102516-102516
Open Access | Times Cited: 19
Ana Sofía Isas, Facundo Escobar, Eduardo Álvarez-Villamil, et al.
Food Bioscience (2023) Vol. 53, pp. 102516-102516
Open Access | Times Cited: 19
Tannins for Food Preservation and Human Health: A Review of Current Knowledge
Yeşim Özoğul, Yılmaz Uçar, Eskindir Endalew Tadesse, et al.
Applied Food Research (2025), pp. 100738-100738
Open Access
Yeşim Özoğul, Yılmaz Uçar, Eskindir Endalew Tadesse, et al.
Applied Food Research (2025), pp. 100738-100738
Open Access
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: 10
Graziana Difonzo, Claudia Antonino, Giacomo Squeo, et al.
Antioxidants (2023) Vol. 12, Iss. 3, pp. 660-660
Open Access | Times Cited: 10
Comparative analysis of the phenolic contents and antioxidant activities of different parts of two pomegranate (Punica granatum L.) Cultivars: ‘Tunisia’ and ‘Qingpi’
Huifen Zhang, Miao Wang, Guoqiang Yu, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 7
Huifen Zhang, Miao Wang, Guoqiang Yu, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 7
Impact of Air-Drying Temperatures on Drying Kinetics, Physicochemical Properties, and Bioactive Profile of Ginger
Muhammad Nouman Shaukat, Biagio Fallico, Akmal Nazir
Foods (2024) Vol. 13, Iss. 7, pp. 1096-1096
Open Access | Times Cited: 1
Muhammad Nouman Shaukat, Biagio Fallico, Akmal Nazir
Foods (2024) Vol. 13, Iss. 7, pp. 1096-1096
Open Access | Times Cited: 1
Multifunctional application of food grade extracts from fruit processing industry wastes: a sustainable approach to food and health preservation
Maria Veronica Faulisi, Rosa Palmeri, Cristina Restuccia
Food Bioscience (2024) Vol. 62, pp. 105204-105204
Open Access | Times Cited: 1
Maria Veronica Faulisi, Rosa Palmeri, Cristina Restuccia
Food Bioscience (2024) Vol. 62, pp. 105204-105204
Open Access | Times Cited: 1
Mango (Mangifera indica L.) young leaf extract as brine additive to improve the functional properties of mozzarella cheese
Lucia Parafati, Laura Siracusa, Fabiola Pesce, et al.
Food Chemistry (2023) Vol. 425, pp. 136474-136474
Open Access | Times Cited: 2
Lucia Parafati, Laura Siracusa, Fabiola Pesce, et al.
Food Chemistry (2023) Vol. 425, pp. 136474-136474
Open Access | Times Cited: 2
Postbiotics in the Bakery Products: Applications and Nutritional Values
Abolfazl Asqardokht-Aliabadi, Vahideh Sarabi‐Aghdam, Aziz Homayouni Rad, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access
Abolfazl Asqardokht-Aliabadi, Vahideh Sarabi‐Aghdam, Aziz Homayouni Rad, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access
Enhanced production of xylooligosaccharides from vine shoots and their impact on the nutritional and technological properties of spreadable goat cheese
Graziana Difonzo, Claudia Antonino, Giusy Rita Caponio, et al.
LWT (2024) Vol. 206, pp. 116605-116605
Open Access
Graziana Difonzo, Claudia Antonino, Giusy Rita Caponio, et al.
LWT (2024) Vol. 206, pp. 116605-116605
Open Access
Use of liquid nitrogen as pistachio peeling agent: quality parameters of kernel and skins (testa)
Fabiola Pesce, Lucia Parafati, Biagio Fallico, et al.
Food and Bioproducts Processing (2024)
Open Access
Fabiola Pesce, Lucia Parafati, Biagio Fallico, et al.
Food and Bioproducts Processing (2024)
Open Access
Meyve Atıklarının Besin Zenginleştirmede Kullanımı
Reyhan İRKİN, Merve KIZIL, Nevruz CİN, et al.
(2023)
Open Access
Reyhan İRKİN, Merve KIZIL, Nevruz CİN, et al.
(2023)
Open Access
Production of functional Karish cheese using mango and pomegranate peel powders
Warda M. A. Ebid, Shaima M. Hamdy, Hani Abd Elmontaleb
Egyptian Journal of Food Science (2023), pp. 211-222
Open Access
Warda M. A. Ebid, Shaima M. Hamdy, Hani Abd Elmontaleb
Egyptian Journal of Food Science (2023), pp. 211-222
Open Access
