Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Application of White-Wine-Pomace-Derived Ingredients in Extending Storage Stability of Fresh Pork Burgers
María Jesús Martín, Jonathan Delgado, Daniel Moreno, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4468-4468
Open Access | Times Cited: 9

Showing 9 citing articles:

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
Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment
Matilde D’Arrigo, Jonathan Delgado, Javier Rocha-Pimienta, et al.
Foods (2024) Vol. 13, Iss. 1, pp. 149-149
Open Access | Times Cited: 6
High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages (“Salchichón”)
Ana I. Carrapiso, María Jesús Martín, Matilde D’Arrigo, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 687-687
Open Access | Times Cited: 5
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
Frankfurters Manufactured with Valorized Grape Pomace as a Substitute of Nitrifying Salts
María Jesús Martín, Jonathan Delgado, María Díaz-Ponce, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 391-391
Open Access
REDUCTION OF POLYCYCLIC AROMATIC HYDROCARBONS IN PORK BURGERS USING HIGH-PRESSURE PROCESSED WHITE GRAPE POMACE
M.L. Timón, René Gómez Manzano, Julio Maroto, et al.
LWT (2025), pp. 117492-117492
Open Access
Enhancing Shelf Life and Nutritional Quality of Lamb Burgers with Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure
Matilde D’Arrigo, Jonathan Delgado, Jesús García‐Parra, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 594-594
Open Access
Dry-Cured Sausages “Salchichón” Manufactured with a Valorized Ingredient from Red Grape Pomace (Var. Tempranillo)
Matilde D’Arrigo, M.J. Petrón, Jonathan Delgado, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3133-3133
Open Access | Times Cited: 2
Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions
Vasco Trincão da Silva, Nuno Mateus, Víctor de Freitas, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2303-2303
Open Access | Times Cited: 1
Page 1

Scroll to top