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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:

By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review
Marina Cano‐Lamadrid, Francisco Artés‐Hernández
Foods (2021) Vol. 11, Iss. 1, pp. 59-59
Open Access | Times Cited: 50

Showing 1-25 of 50 citing articles:

Chlorophylls as Natural Bioactive Compounds Existing in Food By-Products: A Critical Review
Peyman Ebrahimi, Zahra Shokramraji, Setareh Tavakkoli, et al.
Plants (2023) Vol. 12, Iss. 7, pp. 1533-1533
Open Access | Times Cited: 71
Ultrasound-Assisted Extraction of Natural Pigments From Food Processing By-Products: A Review
Guillermo Linares, Meliza Lindsay Rojas
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 68
Recent advances in non-thermal processing technologies for enhancing shelf life and improving food safety
Farhana Mehraj Allai, Z. R. Azaz Ahmad Azad, Nisar A. Mir, et al.
Applied Food Research (2022) Vol. 3, Iss. 1, pp. 100258-100258
Open Access | Times Cited: 66
UV and Visible Spectrum LED Lighting as Abiotic Elicitors of Bioactive Compounds in Sprouts, Microgreens, and Baby Leaves—A Comprehensive Review including Their Mode of Action
Francisco Artés‐Hernández, Noelia Castillejo, Lorena Martínez‐Zamora
Foods (2022) Vol. 11, Iss. 3, pp. 265-265
Open Access | Times Cited: 49
Applications of Innovative Non-Thermal Pulsed Electric Field Technology in Developing Safer and Healthier Fruit Juices
Ume Roobab, Afeera Abida, James S. Chacha, et al.
Molecules (2022) Vol. 27, Iss. 13, pp. 4031-4031
Open Access | Times Cited: 47
Integral use of pectin-rich by-products in a biorefinery context: A holistic approach
Carlos Sabater, Mar Villamiel, Antonia Montilla
Food Hydrocolloids (2022) Vol. 128, pp. 107564-107564
Open Access | Times Cited: 40
Bioactive Compounds (BACs): A Novel Approach to Treat and Prevent Cardiovascular Diseases
Syed Riaz Ud Din, Sumbul Saeed, Shahid Ullah Khan, et al.
Current Problems in Cardiology (2023) Vol. 48, Iss. 7, pp. 101664-101664
Closed Access | Times Cited: 30
Plant Pigments: Classification, Extraction, and Challenge of Their Application in the Food Industry
Rafael López-Cruz, Teresa Sandoval-Contreras, Maricarmen Íñiguez-Moreno
Food and Bioprocess Technology (2023) Vol. 16, Iss. 12, pp. 2725-2741
Closed Access | Times Cited: 21
Green Extraction of Phytochemicals from Fresh Vegetable Waste and Their Potential Application as Cosmeceuticals for Skin Health
Harichandana Valisakkagari, Chandrika Chaturvedi, H. P. Vasantha Rupasinghe
Processes (2024) Vol. 12, Iss. 4, pp. 742-742
Open Access | Times Cited: 6
Natural Dyes for the Coloration of Food Packaging
Gazi Farhan Ishraque Toki, Rony Mia, A.K. Das
Engineering materials (2025), pp. 483-516
Closed Access
Sustainable farming practices: nurturing the future of functional foods
Anka Trajkovska Petkoska, Biljana Trajkovska, Hyrije Koraqi, et al.
Elsevier eBooks (2025), pp. 423-448
Closed Access
Obtaining carotenoid encapsulates with polysaccharides carriers after pilot scale accelerated solvent extraction and ultrasound-assisted extraction from industrial tomato by-product
Marina Cano‐Lamadrid, Laleh Mozafari, Lorena Martínez‐Zamora, et al.
Food Research International (2025), pp. 115908-115908
Closed Access
From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization
Marina Cano‐Lamadrid, Lorena Martínez‐Zamora, Noelia Castillejo, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2596-2596
Open Access | Times Cited: 34
Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit- and Vegetable-Based Products
Marina Cano‐Lamadrid, Francisco Artés‐Hernández
Foods (2022) Vol. 11, Iss. 21, pp. 3400-3400
Open Access | Times Cited: 26
Response Surface Methodology to Optimize the Extraction of Carotenoids from Horticultural By-Products—A Systematic Review
Marina Cano‐Lamadrid, Lorena Martínez‐Zamora, Laleh Mozafari, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4456-4456
Open Access | Times Cited: 14
Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies
Mara Calleja-Gómez, Patricia Roig, Mirian Pateiro, et al.
Current Opinion in Food Science (2024) Vol. 57, pp. 101161-101161
Open Access | Times Cited: 5
Roles of physical fields in the extraction of pectin from plant food wastes and byproducts: A systematic review
Bo Ling, Hosahalli S. Ramaswamy, James G. Lyng, et al.
Food Research International (2022) Vol. 164, pp. 112343-112343
Closed Access | Times Cited: 25
Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review
Francisco Artés‐Hernández, Lorena Martínez‐Zamora, Marina Cano‐Lamadrid, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 561-561
Open Access | Times Cited: 12
Ginkgols and bilobols in Ginkgo biloba L. A review of their extraction and bioactivities
Isaac Duah Boateng
Phytotherapy Research (2023) Vol. 37, Iss. 8, pp. 3211-3223
Closed Access | Times Cited: 11
Comparative Analysis of Polyphenol Content and Antioxidant Activity of Different Parts of Five Onion Cultivars Harvested in Korea
Yena Kim, Young‐Jun Kim, Youngjae Shin
Antioxidants (2024) Vol. 13, Iss. 2, pp. 197-197
Open Access | Times Cited: 3
Ultrasound-Assisted Extraction of Bioactive Compounds from Broccoli By-Products
Lorena Martínez‐Zamora, Seyedehzeinab Hashemi, Marina Cano‐Lamadrid, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1441-1441
Open Access | Times Cited: 3
Sustainable extraction of proteins from lime peels using ultrasound, deep eutectic solvents, and pressurized liquids, as a source of bioactive peptides
A. Sánchez-Elvira, Ester Hernández-Corroto, María Concepción García, et al.
Food Chemistry (2024) Vol. 458, pp. 140139-140139
Open Access | Times Cited: 3
Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of ‘Granny Smith’ apple peel
Esteban Villamil‐Galindo, Andrea Piagentini
Food Bioscience (2022) Vol. 49, pp. 101958-101958
Open Access | Times Cited: 20
Cosmeceutical potentials of litchi fruit and its by-products for a sustainable revalorization
Rengasamy Sathya, Mariadhas Valan Arasu, Soundharrajan Ilavenil, et al.
Biocatalysis and Agricultural Biotechnology (2023) Vol. 50, pp. 102683-102683
Closed Access | Times Cited: 10
Kinetic Ultrasound-Assisted Extraction as a Sustainable Approach for the Recovery of Phenolics Accumulated through UVA Treatment in Strawberry By-Products
Esteban Villamil‐Galindo, Alejandro Gastélum‐Estrada, Cristina Chuck‐Hernández, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 2989-2989
Open Access | Times Cited: 10
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