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:
Olive Pomace Oil versus High Oleic Sunflower Oil and Sunflower Oil: A Comparative Study in Healthy and Cardiovascular Risk Humans
Susana González-Rámila, Raquel Mateos, Joaquín García-Cordero, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2186-2186
Open Access | Times Cited: 23
Susana González-Rámila, Raquel Mateos, Joaquín García-Cordero, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2186-2186
Open Access | Times Cited: 23
Showing 23 citing articles:
Nutraceutical potential of olive pomace: insights from cell‐based and clinical studies
Camila Sant’Anna Monteiro, Isaac A. Adedara, Ebenezer Olatunde Farombi, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 7, pp. 3807-3815
Closed Access | Times Cited: 6
Camila Sant’Anna Monteiro, Isaac A. Adedara, Ebenezer Olatunde Farombi, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 7, pp. 3807-3815
Closed Access | Times Cited: 6
Fortification of Sunflower Oil by Nanoemulsions Containing Vitamin‐D3 : Formation, Stability, and Release
Nadia Ahamdi, Parham Joolaei Ahranjani, Ladan Rashidi, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 3
Open Access
Nadia Ahamdi, Parham Joolaei Ahranjani, Ladan Rashidi, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 3
Open Access
Changes in the Quality Parameters and Antimicrobial Activity of Ozonated Virgin and Pomace Olive Oils Under Different Storage Conditions
Paula Domínguez-Lacueva, Paula Corella Guillamón, María J. Cantalejo
Foods (2025) Vol. 14, Iss. 6, pp. 999-999
Open Access
Paula Domínguez-Lacueva, Paula Corella Guillamón, María J. Cantalejo
Foods (2025) Vol. 14, Iss. 6, pp. 999-999
Open Access
Exploitation of Natural By-Products for the Promotion of Healthy Outcomes in Humans: Special Focus on Antioxidant and Anti-Inflammatory Mechanisms and Modulation of the Gut Microbiota
Luigì Santacroce, Lucrezia Bottalico, Ioannis Alexandros Charitos, et al.
Antioxidants (2024) Vol. 13, Iss. 7, pp. 796-796
Open Access | Times Cited: 3
Luigì Santacroce, Lucrezia Bottalico, Ioannis Alexandros Charitos, et al.
Antioxidants (2024) Vol. 13, Iss. 7, pp. 796-796
Open Access | Times Cited: 3
Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil
M. Dolores Álvarez, Susana Cofrades, Miriam Pérez‐Mateos, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 4054-4054
Open Access | Times Cited: 15
M. Dolores Álvarez, Susana Cofrades, Miriam Pérez‐Mateos, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 4054-4054
Open Access | Times Cited: 15
Enzymatic Modification of Pomace Olive Oil with Natural Antioxidants: Effect on Oxidative Stability
Renia Fotiadou, Dimitrios Lefas, Despina Vougiouklaki, et al.
Biomolecules (2023) Vol. 13, Iss. 7, pp. 1034-1034
Open Access | Times Cited: 7
Renia Fotiadou, Dimitrios Lefas, Despina Vougiouklaki, et al.
Biomolecules (2023) Vol. 13, Iss. 7, pp. 1034-1034
Open Access | Times Cited: 7
Unlocking the potential of olive residues for functional purposes: update on human intervention trials with health and cosmetic products
Emily P. Laveriano-Santos, Anna Vallverdú‐Queralt, Rajeev Bhat, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 7, pp. 3816-3822
Open Access | Times Cited: 2
Emily P. Laveriano-Santos, Anna Vallverdú‐Queralt, Rajeev Bhat, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 7, pp. 3816-3822
Open Access | Times Cited: 2
Unveiling the formation capacity of multicomponent oleogels: Performance of lecithin interacting with monostearate derivatives
Noádia Genuario Barroso, Paula Kiyomi Okuro, Miguel Ângelo Parente Ribeiro Cerqueira, et al.
Food Research International (2024) Vol. 187, pp. 114430-114430
Closed Access | Times Cited: 2
Noádia Genuario Barroso, Paula Kiyomi Okuro, Miguel Ângelo Parente Ribeiro Cerqueira, et al.
Food Research International (2024) Vol. 187, pp. 114430-114430
Closed Access | Times Cited: 2
Effect of Olive Pomace Oil on Cardiovascular Health and Associated Pathologies
Susana González-Rámila, Beatriz Sarriá, Miguel A. Seguido, et al.
Nutrients (2022) Vol. 14, Iss. 19, pp. 3927-3927
Open Access | Times Cited: 11
Susana González-Rámila, Beatriz Sarriá, Miguel A. Seguido, et al.
Nutrients (2022) Vol. 14, Iss. 19, pp. 3927-3927
Open Access | Times Cited: 11
Efficacy mechanisms research progress of the active components in the characteristic woody edible oils
Lili Xu, Wei Wang, Kaiwen Bai, et al.
Food Frontiers (2023) Vol. 4, Iss. 4, pp. 1578-1605
Open Access | Times Cited: 5
Lili Xu, Wei Wang, Kaiwen Bai, et al.
Food Frontiers (2023) Vol. 4, Iss. 4, pp. 1578-1605
Open Access | Times Cited: 5
Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance
M. Dolores Álvarez, Beatriz Herranz, Arancha Saiz, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2138-2138
Open Access | Times Cited: 4
M. Dolores Álvarez, Beatriz Herranz, Arancha Saiz, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2138-2138
Open Access | Times Cited: 4
Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products
M. Dolores Álvarez, Arancha Saiz, Beatriz Herranz, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 603-603
Open Access | Times Cited: 1
M. Dolores Álvarez, Arancha Saiz, Beatriz Herranz, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 603-603
Open Access | Times Cited: 1
Use of Olives-derived Phytochemicals for Prevention and Treatment of Atherosclerosis: An Update
Siarhei A. Dabravolski, Elizaveta Pleshko, Vasily N. Sukhorukov, et al.
Current Topics in Medicinal Chemistry (2024) Vol. 24, Iss. 25, pp. 2173-2190
Closed Access | Times Cited: 1
Siarhei A. Dabravolski, Elizaveta Pleshko, Vasily N. Sukhorukov, et al.
Current Topics in Medicinal Chemistry (2024) Vol. 24, Iss. 25, pp. 2173-2190
Closed Access | Times Cited: 1
Comparative study for the nonlinear properties of edible vegetable oils by using Z-scan technique
Israa N. Akram, Amal F. Jaffar, Hamid k. Al-zaidi
Journal of Optics (2024)
Closed Access | Times Cited: 1
Israa N. Akram, Amal F. Jaffar, Hamid k. Al-zaidi
Journal of Optics (2024)
Closed Access | Times Cited: 1
Olive oil and body fat: a systematic review withmeta-analysis
Ana Clara Neville Armond Santos, Myrelle Louíse Duarte de Souza, Adriane Moreira Machado, et al.
Food & Function (2023) Vol. 14, Iss. 12, pp. 5516-5536
Closed Access | Times Cited: 3
Ana Clara Neville Armond Santos, Myrelle Louíse Duarte de Souza, Adriane Moreira Machado, et al.
Food & Function (2023) Vol. 14, Iss. 12, pp. 5516-5536
Closed Access | Times Cited: 3
Improvement in Frying Stability of Safflower Oil by Blending with Refined Olive Pomace Oil during Deep Fat Frying
Ezgi GENÇ, Aslı Yorulmaz
Journal of Oleo Science (2023) Vol. 72, Iss. 10, pp. 901-910
Open Access | Times Cited: 3
Ezgi GENÇ, Aslı Yorulmaz
Journal of Oleo Science (2023) Vol. 72, Iss. 10, pp. 901-910
Open Access | Times Cited: 3
Material Evidence of Sediments Recovered from Ancient Amphorae Found at the Potaissa Roman Fortress
Iulia Alexandra Farcas, Thomas Dippong, Ioan Petean, et al.
Materials (2023) Vol. 16, Iss. 7, pp. 2628-2628
Open Access | Times Cited: 3
Iulia Alexandra Farcas, Thomas Dippong, Ioan Petean, et al.
Materials (2023) Vol. 16, Iss. 7, pp. 2628-2628
Open Access | Times Cited: 3
Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace Oil
Joaquı́n Velasco, Aída García‐González, Rosario Zamora, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2125-2125
Open Access | Times Cited: 2
Joaquı́n Velasco, Aída García‐González, Rosario Zamora, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2125-2125
Open Access | Times Cited: 2
Olive pomace oil improves the oxidative stability and nutritional value of oil-based cakes with anise essence, a traditional confectionery product in Spain
Joaquı́n Velasco, Aída García‐González, Rosario Zamora, et al.
LWT (2023) Vol. 184, pp. 115081-115081
Open Access | Times Cited: 2
Joaquı́n Velasco, Aída García‐González, Rosario Zamora, et al.
LWT (2023) Vol. 184, pp. 115081-115081
Open Access | Times Cited: 2
Bioactive compounds in pomace olive oil modulate the inflammatory response elicited by postprandial triglyceride-rich lipoproteins in BV-2 cells
Juan Manuel Espinosa, Angélica Quintero‐Flórez, Natalia Carrasquilla, et al.
Food & Function (2023) Vol. 14, Iss. 19, pp. 8987-8999
Open Access | Times Cited: 2
Juan Manuel Espinosa, Angélica Quintero‐Flórez, Natalia Carrasquilla, et al.
Food & Function (2023) Vol. 14, Iss. 19, pp. 8987-8999
Open Access | Times Cited: 2
Increasing the nutritional value of cupcakes and evaluating their quality
Е. И. Пономарева, N. N. Fedorchenko, S. I. Lukina, et al.
Vestnik MGTU (2024) Vol. 27, Iss. 3, pp. 385-399
Open Access
Е. И. Пономарева, N. N. Fedorchenko, S. I. Lukina, et al.
Vestnik MGTU (2024) Vol. 27, Iss. 3, pp. 385-399
Open Access
Expanding Horizons: 1h-Nmr for Extra Virgin Olive Oil Authentication by Machine Learning Approach
José Raúl Belmonte-Sánchez, Roberto Romero‐González, Juan Antoniio Tello-Jiménez, et al.
(2024)
Closed Access
José Raúl Belmonte-Sánchez, Roberto Romero‐González, Juan Antoniio Tello-Jiménez, et al.
(2024)
Closed Access
Novel high-oleic oil consumption for cardiometabolic health: a narrative review
Louis-Charles Desjardins, Iwona Rudkowska
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 29, pp. 10903-10911
Closed Access
Louis-Charles Desjardins, Iwona Rudkowska
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 29, pp. 10903-10911
Closed Access
