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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:

Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods
Nuria Muñoz-Tébar, Manuel Viuda‐Martos, José M. Lorenzo, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1456-1456
Open Access | Times Cited: 25

Showing 25 citing articles:

pH-sensitive films based on carboxymethyl cellulose/date pits anthocyanins: A convenient colorimetric indicator for beef meat freshness tracking
Khaoula Elhadef, Moufida Chaari, Sarra Akermi, et al.
Food Bioscience (2023) Vol. 57, pp. 103508-103508
Closed Access | Times Cited: 27
The botanical details, pharmacological activities and industrial applications of date seed (Phoenix dactylifera L.)
Susan Chinedu Nwachukwu, Great Iruoghene Edo, Princess Oghenekeno Samuel, et al.
Phytochemistry Reviews (2024)
Closed Access | Times Cited: 13
Current insights into date by-product valorization for sustainable food industries and technology
Athira Jayasree Subhash, Gafar Babatunde Bamigbade, Mutamed Ayyash
Sustainable Food Technology (2024) Vol. 2, Iss. 2, pp. 331-361
Open Access | Times Cited: 11
Development of Value-Added Products Suitable for Food Applications from Fresh Date Fruit (Confitera cv.) and its Co-products
Clara Muñoz-Bas, Nuria Muñoz-Tébar, Laura Candela-Salvador, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 5, pp. 1265-1277
Open Access | Times Cited: 11
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: 4
Improvement and quality evaluation of rutab date paste fortified with wheat germ
A. Dyab, Khalid M. Atieya, M. A. Salam
Food systems (2025) Vol. 7, Iss. 4, pp. 620-626
Open Access
Are Emirati consumers in United Arab Emirates open to alternative proteins? Insights into their attitudes and willingness to replace animal protein sources
Sajid Maqsood, Feyisola Fisayo Ajayi, Hussein Mostafa, et al.
Frontiers in Sustainable Food Systems (2025) Vol. 9
Open Access
Evaluating date fruit varieties for health benefits using advanced fuzzy decision-making
A. S. Albahri, Yahya Layth Khaleel, Mustafa Abdulfattah Habeeb, et al.
Expert Systems with Applications (2025), pp. 127656-127656
Open Access
Valorization of the potential use of date press cake (date syrup by-product) in food and non-food applications: a review
Nashi K. Alqahtani
Frontiers in Sustainable Food Systems (2024) Vol. 7
Open Access | Times Cited: 3
Valorization of Date Fruit (Phoenix dactylifera L.) Processing Waste and By-Products: A Review
Linghong Shi, Thaiza Serrano Pinheiro de Souza, Farhad Ahmadi, et al.
Applied Sciences (2023) Vol. 13, Iss. 22, pp. 12315-12315
Open Access | Times Cited: 7
New Insights into the Influence of the Characteristic “Stone” Feature of the Date Palm (Phoenix dactylifera L.) Seeds on Its Sustainable Processing Approaches—A Review
Juliet Mubaiwa, Anita R. Linnemann, Sajid Maqsood
Food and Bioprocess Technology (2024)
Open Access | Times Cited: 2
Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners?
Estrella Sayas‐Barberá, C. Paredes, Manuel Salgado-Ramos, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 129-129
Open Access | Times Cited: 6
UV-C Treatment Impact on the Availability of Water-Soluble Carbohydrates, Polyphenols, and Antioxidant Capacity of an Algerian Underutilized Date Fruit (Phoenix dactylifera L.)
Kahina Djaoud, Rocío De la Peña-Armada, Alejandra García‐Alonso, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 893-893
Open Access | Times Cited: 1
Development and Evaluation of Calorie‐Reduced Functional Cookies Enriched With Date Press Cake
Nashi K. Alqahtani, Tareq M. Alnemr, Faisal H. Almadhi, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, Iss. 1
Open Access | Times Cited: 1
A concise review on the thermal and non-thermal extraction methods of dietary fiber and their implications on human health
Srutee Rout, Prem Prakash Srivastav
Food Chemistry Advances (2023) Vol. 3, pp. 100466-100466
Open Access | Times Cited: 3
The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality
Daniela Oliveira, Małgorzata Starowicz, Anita Ostaszyk, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4320-4320
Open Access | Times Cited: 3
Response Surface Methodology (RSM) Optimization of Pulsed Electric Field (PEF) Pasteurization Process of Milk-Date Beverage
Mahmoud Younis, Khaled A. Ahmed, Isam A. Mohamed Ahmed, et al.
Processes (2023) Vol. 11, Iss. 9, pp. 2688-2688
Open Access | Times Cited: 2
Effect of Drying and Grinding on Biochemical and Functional Properties of Deglet Nour Date Fruit Powder
Wafa Hajji, Sihem Bellagha
International Journal of Innovative Approaches in Agricultural Research (2024) Vol. 8, Iss. 1, pp. 15-30
Open Access
Optimization of the Industrial Production Process of Tunisian Date Paste for Sustainable Food Systems
Sana Ben Amara, Atef Lakoud, Imen Mahmoudi, et al.
Processes (2024) Vol. 12, Iss. 10, pp. 2083-2083
Open Access
Health Benefits of Acerola (Malpighia spp) and its By-Products: A Comprehensive Review of Nutrient-Rich Composition, Pharmacological Potential, and Industrial Applications
Lucas Fornari Laurindo, Larissa Naomi Takeda, Nathalia Mendes Machado, et al.
Food Bioscience (2024) Vol. 62, pp. 105422-105422
Open Access
Upcycling date juice waste: Impact of date press cake on sponge cake quality
G. Karambakhsh, Mohammad‐Taghi Golmakani, Parisa Houshmandi, et al.
Food Chemistry X (2024) Vol. 24, pp. 102029-102029
Open Access
Application of date-coproducts for the fortification of fresh goat cheese: effect on their nutritional, technological, physicochemical, microstructural, microbiological and sensory properties
Clara Muñoz-Bas, Nuria Muñoz-Tébar, Manuel Viuda‐Martos, et al.
Applied Food Research (2024), pp. 100619-100619
Open Access
POTENTIAL OF DATE PROCESSED PRODUCTS AS A BIOLOGICALLY VALUABLE RAW MATERIAL IN THE FOOD INDUSTRY
Ирина Резниченко, Tat'yana Miroshina
Bulletin of KSAU (2024), Iss. 10, pp. 180-191
Closed Access
Nutritional and technological potential of umbu-caja and soursop co-product flours
Valéria Silva de Lana, Patrícia Nayara Estevam, Thais Barcelos de Castro, et al.
Food Research International (2024) Vol. 200, pp. 115520-115520
Closed Access
In vitro evaluation of biological properties of high-added value ingredients (date juice and date powder) obtained from date co-products
Clara Muñoz-Bas, Rita Vedor, Daniela Machado, et al.
Applied Food Research (2024), pp. 100685-100685
Open Access
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