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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:

Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread
Haiam O. Elkatry, Ahmed Abdelrahman, Hossam S. El‐Beltagi, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1948-1948
Open Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

Utilization of Prickly Pear Peels Flour as a Natural Source of Minerals, Dietary Fiber and Antioxidants: Effect on Cakes Production
Hossam S. El‐Beltagi, Ahmed Abdelrahman, Heba I. Mohamed, et al.
Agronomy (2023) Vol. 13, Iss. 2, pp. 439-439
Open Access | Times Cited: 22
Waste By-Product of Grape Seed Oil Production: Chemical Characterization for Use as a Food and Feed Supplement
Veronica D’Eusanio, Daniele Malferrari, Andrea Marchetti, et al.
Life (2023) Vol. 13, Iss. 2, pp. 326-326
Open Access | Times Cited: 21
Grape pomace, an undervalued by-product: industrial reutilization within a circular economy vision
Evangelos Kokkinomagoulos, Panagiotis Kandylis
Reviews in Environmental Science and Bio/Technology (2023) Vol. 22, Iss. 3, pp. 739-773
Closed Access | Times Cited: 19
Effect of addition of wheat bran hydrolysate on bread properties
Ali Cingöz, Özlem Akpınar, Abdülvahit Sayaslan
Journal of Food Science (2024) Vol. 89, Iss. 5, pp. 2567-2580
Open Access | Times Cited: 6
A Review on Berry Seeds—A Special Emphasis on Their Chemical Content and Health-Promoting Properties
Natalia Sławińska, Katarzyna Prochoń, Beata Olas
Nutrients (2023) Vol. 15, Iss. 6, pp. 1422-1422
Open Access | Times Cited: 17
The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel
Haiam O. Elkatry, Hossam S. El‐Beltagi, Khaled M. A. Ramadan, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1658-1658
Open Access | Times Cited: 14
The future in the litter bin – bioconversion of food waste as driver of a circular bioeconomy
Afraa Razouk, Eduard Tiganescu, Anthea Julia von Glahn, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 3
Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread
Patricia Dahdah, Roberto Cabizza, Maria Grazia Farbo, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 3
Antioxidant, Anti-Cancer Activity and Phytochemicals Profiling of Kigelia pinnata Fruits
Khaled M. A. Ramadan, Hossam S. El‐Beltagi, Heba I. Mohamed, et al.
Separations (2022) Vol. 9, Iss. 11, pp. 379-379
Open Access | Times Cited: 19
Effect of Olive Pomace Fiber on the Baking Properties of Wheat Flour and Flat Bread (Barbari Bread) Quality
Elham Azadfar, Amir Hossein Elhami Rad, Akram Sharifi, et al.
Journal of Food Processing and Preservation (2023) Vol. 2023, pp. 1-9
Open Access | Times Cited: 10
Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach
Marta Czarnowska‐Kujawska, Małgorzata Starowicz, Veronika Barišić, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3414-3414
Open Access | Times Cited: 17
The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread’s quality using sensory, physicochemical, and chemometric methods
Haiam O. Elkatry, Hossam S. El‐Beltagi, Ahmed Abdelrahman, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 7
Re-Thinking Table Salt Reduction in Bread with Halophyte Plant Solutions
Maria João Barroca, Catarina Flores, Sandrine Ressurreição, et al.
Applied Sciences (2023) Vol. 13, Iss. 9, pp. 5342-5342
Open Access | Times Cited: 6
Optimization of producing functional sponge cake using a combination extract of green tea, white tea, and ginger
Zohreh Pourzafar, Amir Hossein Elhamirad, Masoud Shafafi Zenoozian, et al.
Italian Journal of Food Science (2023) Vol. 35, Iss. 2, pp. 33-43
Open Access | Times Cited: 5
The Potential of Using Bisr Date Powder as a Novel Ingredient in Biscuits Made of Wheat Flour Only or Mixed with Barley
Haiam O. Elkatry, Sukainah E. H. Almubarak, Heba I. Mohamed, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1940-1940
Open Access | Times Cited: 1
Chemical, rheological, and sensorial properties of Baladi bread supplemented with buckwheat flour produced in Egypt
Ahmed Hussein, Hala A. Abd El-Aal, Nahla M. Morsy, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 1
Sustainable Management of Floral Waste to Reduce Environmental Pollution by Conversion to Value-Added Products and Their Applications in the Synthesizing of Nanomaterials: a Review
Vishal K. Gupta, Ram Kumar, Raunak Dhanker, et al.
Water Air & Soil Pollution (2024) Vol. 235, Iss. 7
Closed Access | Times Cited: 1
Exploring the efficacy and industrial potential of polyphenol products from grapes and their by-products
Rita Abi Rached, Matteo Perra, Maria Letizia Manca, et al.
Sustainable Chemistry and Pharmacy (2024) Vol. 42, pp. 101805-101805
Closed Access | Times Cited: 1
The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after Fortification
Abdelrahman R. Ahmed, Nashi K. Alqahtani, Khaled M. A. Ramadan, et al.
ACS Omega (2023) Vol. 8, Iss. 37, pp. 33593-33609
Open Access | Times Cited: 4
Bioactive Compounds from Food and Its By-products: Current Applications and Future Perspectives
Bianca R. Albuquerque, Rúbia Carvalho Gomes Corrêa, Shirley de Lima Sampaio, et al.
Methods and protocols in food science (2023), pp. 3-41
Closed Access | Times Cited: 3
Enhancement of the fruit quality and postharvest life expectancy of mango fruit (Mangifera indica L.) applying ecofriendly bio-coatings
Farzana Fatima, Abdul Basıt, Aqeel AHMAD, et al.
Notulae Botanicae Horti Agrobotanici Cluj-Napoca (2022) Vol. 50, Iss. 4, pp. 12917-12917
Open Access | Times Cited: 5
Grape Seed Extract Affects Body Weight, Liver Weight and Relative Tissue Weight Index in Aluminium Chloride Treated Rats
Sadia Iqbal, Muhammad Suhail, Abdulrhman Ibrahim Suhail, et al.
Proceedings of Shaikh Zayed Medical Complex Lahore (2024) Vol. 38, Iss. 1, pp. 37-41
Open Access
Fruits waste in bakery goods
Mohammad Tarahi, Sara Hedayati, Sneh Punia Bangar
Elsevier eBooks (2024), pp. 419-445
Closed Access
Applications of Natural Polymers in the Grapevine Industry: Plant Protection and Value-Added Utilization of Waste
Daniela-Ionela Toma, Doina Mănăila-Maximean, Irina Fierăscu, et al.
Polymers (2024) Vol. 17, Iss. 1, pp. 18-18
Open Access
Valorizacija nusproizvoda proizvodnje vina
Živko Skračić, Ivica Ljubenkov, Nina Mimica, et al.
Kemija u industriji (2023), Iss. 3-4
Open Access | Times Cited: 1
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