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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:

Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties
Marica Troilo, Graziana Difonzo, Vito Michele Paradiso, et al.
Foods (2022) Vol. 11, Iss. 12, pp. 1799-1799
Open Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

Promising Application of Grape Pomace and Its Agri-Food Valorization: Source of Bioactive Molecules with Beneficial Effects
Giusy Rita Caponio, Fabio Minervini, Grazia Tamma, et al.
Sustainability (2023) Vol. 15, Iss. 11, pp. 9075-9075
Open Access | Times Cited: 50
3D Printing Approach to Valorization of Agri-Food Processing Waste Streams
K.S. Yoha, J.A. Moses
Foods (2023) Vol. 12, Iss. 1, pp. 212-212
Open Access | Times Cited: 29
Grape Pomace as a Renewable Natural Biosource of Value-Added Compounds with Potential Food Industrial Applications
Teresa Abreu, Patrícia Sousa, Jéssica Gonçalves, et al.
Beverages (2024) Vol. 10, Iss. 2, pp. 45-45
Open Access | Times Cited: 9
Wine lees as functional ingredient to produce biscuits fortified with polyphenols and dietary fibre
Giusy Rita Caponio, Roberta Miolla, Mirco Vacca, et al.
LWT (2024) Vol. 198, pp. 115943-115943
Open Access | Times Cited: 8
Anti-Proliferative and Pro-Apoptotic Effects of Digested Aglianico Grape Pomace Extract in Human Colorectal Cancer Cells
Giusy Rita Caponio, Miriam Cofano, Tamara Lippolis, et al.
Molecules (2022) Vol. 27, Iss. 20, pp. 6791-6791
Open Access | Times Cited: 37
Agro-Industrial Fruit Byproducts as Health-Promoting Ingredients Used to Supplement Baked Food Products
B. Shain Zuñiga-Martínez, J. Abraham Domínguez‐Ávila, Rosario Maribel Robles-Sánchez, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3181-3181
Open Access | Times Cited: 28
Grape skin and seed flours as functional ingredients of pizza: Potential and drawbacks related to nutritional, physicochemical and sensory attributes
Graziana Difonzo, Marica Troilo, Ignazio Allegretta, et al.
LWT (2023) Vol. 175, pp. 114494-114494
Open Access | Times Cited: 17
Selected fruit pomaces: Nutritional profile, health benefits, and applications in functional foods and feeds
Harsh Kumar, Shivani Guleria, Neetika Kimta, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100791-100791
Open Access | Times Cited: 5
Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins
Giusy Rita Caponio, Alessandro Annunziato, Mirco Vacca, et al.
Food & Function (2024) Vol. 15, Iss. 16, pp. 8459-8476
Open Access | Times Cited: 5
Phenolic, Nutritional and Sensory Characteristics of Functional Foods Formulated with Grape Pomace
Andrea Antoniolli, Lucía Becerra, Patricia Píccoli, et al.
(2024)
Open Access | Times Cited: 4
Exploring the Benefits of Nutritional and Chemical Characteristics of Touriga Nacional and Arinto Varieties (Vitis vinifera L.)
Paula Pereira, Lídia Palma, Carla Palma, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1535-1535
Open Access | Times Cited: 4
Muffins with Tannat Grape Pomace: A Sustainable Approach to Value-Added Foods
Valentina Baranda, Lara del Cerro, Valentina Izquierdo, et al.
(2025), pp. 11-11
Open Access
Fiber and polyphenol enriched biscuits using date palm byproduct: Physiochemical characteristics, sensory properties, in vitro digestion, and storage stability
Meththa Ranasinghe, Mariam Alghaithi, Priti Mugdil, et al.
Journal of Food Science (2025) Vol. 90, Iss. 1
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
3D printing technology for valorization of food processing wastes and byproducts: A systematic review
Debapam Saha, Mrutyunjay Padhiary, Azmirul Hoque, et al.
Waste Management Bulletin (2025), pp. 100192-100192
Open Access
Antioxidant Activity and Anti-Inflammatory Effect of Blood Orange By-Products in Treated HT-29 and Caco-2 Colorectal Cancer Cell Lines
Rosa Calvello, Giusy Rita Caponio, Antonia Cianciulli, et al.
Antioxidants (2025) Vol. 14, Iss. 3, pp. 356-356
Open Access
Effect of Wheat Flour Integration with Blueberry Fruits on Rheological, Quality, Antioxidant, and Sensory Attributes of ‘French’ Bread
Otilia Cristina Murariu, Gianluca Caruso, Gabriela Frunză, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1189-1189
Open Access
The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties
Francesca Vurro, Carmine Summo, Giacomo Squeo, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2679-2679
Open Access | Times Cited: 16
Recovery of Value-Added Compounds from Winery Wastewater: A Review and Bibliometric Analysis
João Ramalho Santos, Rafaela P. Rodrigues, Margarida J. Quina, et al.
Water (2023) Vol. 15, Iss. 6, pp. 1110-1110
Open Access | Times Cited: 9
Improvement of the Thermo-Oxidative Stability of Biobased Poly(butylene succinate) (PBS) Using Biogenic Wine By-Products as Sustainable Functional Fillers
Benedikt T. Hiller, Julia L. Azzi, Mirko Rennert
Polymers (2023) Vol. 15, Iss. 11, pp. 2533-2533
Open Access | Times Cited: 9
Effects of Particle Size Distribution on the Physicochemical, Functional, and Structural Properties of Alfalfa Leaf Powder
Sitong Lai, Qingliang Cui, Yuanlin Sun, et al.
Agriculture (2024) Vol. 14, Iss. 4, pp. 634-634
Open Access | Times Cited: 3
Study of Wine Grape Pomaces from Different Vintages Regarding Their Use as Reliable Sustainable Antioxidants in Biobased Poly(Butylene Succinate)
Benedikt T. Hiller, Lea Schübel, Mirko Rennert, et al.
Journal of Polymers and the Environment (2024)
Open Access | Times Cited: 3
Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties
Joana Marcos, Raquel Carriço, Maria João Sousa, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1392-1392
Open Access | Times Cited: 8
Strategies to Assess the Impact of Sustainable Functional Food Ingredients on Gut Microbiota
Nelson Mota de Carvalho, Diana Oliveira, C Costa, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2209-2209
Open Access | Times Cited: 7
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods
Graziana Difonzo, Mirella Noviello, Davide De Angelis, et al.
LWT (2024) Vol. 207, pp. 116620-116620
Open Access | Times Cited: 2
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