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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:

Sustainable Food Systems: The Case of Functional Compounds towards the Development of Clean Label Food Products
Maria Alexandri, Vasiliki Kachrimanidou, Harris Papapostolou, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2796-2796
Open Access | Times Cited: 42

Showing 1-25 of 42 citing articles:

Designing Nutrition for Health—Incorporating Dietary By-Products into Poultry Feeds to Create Functional Foods with Insights into Health Benefits, Risks, Bioactive Compounds, Food Component Functionality and Safety Regulations
Petru Alexandru Vlaicu, Arabela Elena Untea, Iulia Varzaru, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 4001-4001
Open Access | Times Cited: 34
Natural Carotenoids: Recent Advances on Separation from Microbial Biomass and Methods of Analysis
Harris Papapostolou, Vasiliki Kachrimanidou, Maria Alexandri, et al.
Antioxidants (2023) Vol. 12, Iss. 5, pp. 1030-1030
Open Access | Times Cited: 22
A narrative review on nutraceutical, food and industrial applications of flaxseed ( Linum usitatissimum. L)
Cholakkal Shahada, Sonia Morya, Chinaza Godswill Awuchi
Cogent Food & Agriculture (2024) Vol. 10, Iss. 1
Open Access | Times Cited: 6
Assessing the Potential of Brewer’s Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles
Marisa Nicolai, Lídia Palma, Ricardo Reis, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 95-95
Open Access
Recent progress in carotenoid encapsulation: Effects on storage stability, bioaccessibility and bioavailability for advanced innovative food applications
Fani Sereti, Maria Alexandri, Harris Papapostolou, et al.
Food Research International (2025), pp. 115861-115861
Open Access
Introduction: Green Materials and Sustainability in Active Food Packaging
Mohammad Raza Miah, Jinggang Wang, Jin Zhu
Engineering materials (2025), pp. 1-33
Closed Access
How can food processing achieve food and nutrition security?
Anthony Fardet, Stefan Gold, Amélia Martins Delgado, et al.
Sustainable Development (2024) Vol. 32, Iss. 4, pp. 4172-4185
Open Access | Times Cited: 5
Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato
Yusuf Olamide Kewuyemi, Oluwafemi Ayodeji Adebo
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 5
Effects of Particle Size on Physicochemical and Nutritional Properties and Antioxidant Activity of Apple and Carrot Pomaces
Saeed Salari, Joana Ferreira, Ana Lima, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 710-710
Open Access | Times Cited: 5
Starch-based particles as stabilizers for Pickering emulsions: modification, characteristics, stabilization, and applications
Maryam Mahfouzi, Hongxia Zhang, Haoran Li, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-16
Closed Access | Times Cited: 5
Carotenoids production by Rhodosporidium paludigenum yeasts: Characterization of chemical composition, antioxidant and antimicrobial properties
Fani Sereti, Maria Alexandri, Aikaterini Papadaki, et al.
Journal of Biotechnology (2024) Vol. 386, pp. 52-63
Closed Access | Times Cited: 5
Residual biomass from major aromatic and medicinal flora of the Mediterranean: Challenges towards sustainable integration into food systems within the circular bioeconomy
Maria Alexandri, Stamatia Christaki, Konstantinos Gkatzionis, et al.
Trends in Food Science & Technology (2023) Vol. 139, pp. 104123-104123
Closed Access | Times Cited: 12
Valorization of Punica granatum L. Leaves Extracts as a Source of Bioactive Molecules
Sandra Marcelino, Filipa Mandim, Oludemi Taofiq, et al.
Pharmaceuticals (2023) Vol. 16, Iss. 3, pp. 342-342
Open Access | Times Cited: 9
Enhancing hydrophobic and antioxidant properties of whey protein films through the inclusion of oil and oleogel sourced from spent coffee grounds
Aikaterini Papadaki, Maria Alexandri, Vasiliki Kachrimanidou, et al.
Sustainable Chemistry and Pharmacy (2023) Vol. 36, pp. 101293-101293
Closed Access | Times Cited: 8
Effect of Air Classification and Enzymatic and Microbial Bioprocessing on Defatted Durum Wheat Germ: Characterization and Use as Bread Ingredient
Angela Longo, Gianfranco Amendolagine, Marcello Greco Miani, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1953-1953
Open Access | Times Cited: 2
Microbial-Derived Carotenoids and Their Health Benefits
Chikanshi Sharma, Madhu Kamle, Pradeep Kumar
Microbiology Research (2024) Vol. 15, Iss. 3, pp. 1670-1689
Open Access | Times Cited: 2
A Needs Assessment to Inform Research and Outreach Efforts for Sustainable Agricultural Practices and Food Production in the Western United States
Alexa J. Lamm, Kevan W. Lamm, Sara J Trojan, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1630-1630
Open Access | Times Cited: 7
Simultaneous Extraction of Bioactive Compounds from Olea europaea L. Leaves and Healthy Seed Oils Using Pressurized Propane
Jonas Marcelo Jaski, Rayane Monique Sete da Cruz, Tatiana Colombo Pimentel, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 948-948
Open Access | Times Cited: 6
Chemical and Bioactive Screening of Green Polyphenol-Rich Extracts from Chestnut By-Products: An Approach to Guide the Sustainable Production of High-Added Value Ingredients
Daniele Bobrowski Rodrigues, Lavínia Veríssimo, Tiane C. Finimundy, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2596-2596
Open Access | Times Cited: 6
Biorefinery and Stepwise Strategies for Valorizing Coffee By-Products as Bioactive Food Ingredients and Nutraceuticals
Miguel Rebollo‐Hernanz, Yolanda Aguilera, Alicia Gil‐Ramírez, et al.
Applied Sciences (2023) Vol. 13, Iss. 14, pp. 8326-8326
Open Access | Times Cited: 6
Jabuticaba (Plinia sp.) Peel as a Source of Pectin: Characterization and Effect of Different Extraction Methods
Laís M. Resende, Adriana S. Franca
Foods (2022) Vol. 12, Iss. 1, pp. 117-117
Open Access | Times Cited: 9
ANTAGONISM AND SURVIVAL OF PROBIOTICS ENCAPSULATED IN FUNCTIONAL YOGURT-LIKE FERMENTED VEGETABLE BEVERAGE
Alisson da Silva Gomes, Karine Silva Costa, Beatriz de Cássia Martins Salomão
Food Bioscience (2024) Vol. 61, pp. 104728-104728
Closed Access | Times Cited: 1
Opportunities and Constraints for Creating Edible Cities and Accessing Wholesome Functional Foods in a Sustainable Way
Katarzyna Świąder, Dražena Čermak, Danuta Gajewska, et al.
Sustainability (2023) Vol. 15, Iss. 10, pp. 8406-8406
Open Access | Times Cited: 4
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: 4
Biorefinery and Stepwise Strategies for Valorizing Coffee By-products as Bioactive Food Ingredients and Nutraceuticals
Miguel Rebollo‐Hernanz, Yolanda Aguilera, Alicia Gil‐Ramírez, et al.
(2023)
Open Access | Times Cited: 3
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