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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:

Plant Food Residues as a Source of Nutraceuticals and Functional Foods
Theodoros Varzakas, G. Zakynthinos, Francis Verpoort
Foods (2016) Vol. 5, Iss. 4, pp. 88-88
Open Access | Times Cited: 179

Showing 1-25 of 179 citing articles:

A review of sustainable and intensified techniques for extraction of food and natural products
Farid Chemat, Maryline Abert Vian, Anne‐Sylvie Fabiano‐Tixier, et al.
Green Chemistry (2020) Vol. 22, Iss. 8, pp. 2325-2353
Open Access | Times Cited: 546
Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview
Mrinal Samtiya, Rotimi E. Aluko, Tejpal Dhewa, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 839-839
Open Access | Times Cited: 393
Food Waste and Byproducts: An Opportunity to Minimize Malnutrition and Hunger in Developing Countries
Cristián Torres‐León, Nathiely Ramírez‐Guzmán, Liliana Londoño‐Hernández, et al.
Frontiers in Sustainable Food Systems (2018) Vol. 2
Open Access | Times Cited: 316
Value-added chemicals from food supply chain wastes: State-of-the-art review and future prospects
Xinni Xiong, Iris K.M. Yu, Daniel C.W. Tsang, et al.
Chemical Engineering Journal (2019) Vol. 375, pp. 121983-121983
Open Access | Times Cited: 293
Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns
Ana A. Vilas-Boas, Manuela Pintado, Ana Oliveira
Foods (2021) Vol. 10, Iss. 7, pp. 1564-1564
Open Access | Times Cited: 126
Nanoemulsion-Based Technologies for Delivering Natural Plant-Based Antimicrobials in Foods
David Julian McClements, Arun K. Das, Pubali Dhar, et al.
Frontiers in Sustainable Food Systems (2021) Vol. 5
Open Access | Times Cited: 106
Biological Approaches for Extraction of Bioactive Compounds From Agro-industrial By-products: A Review
Ailton César Lemes, Mariana Buranelo Egea, Josemar Gonçalves de Oliveira Filho, et al.
Frontiers in Bioengineering and Biotechnology (2022) Vol. 9
Open Access | Times Cited: 97
Stinging Nettle (Urtica dioica L.): Nutritional Composition, Bioactive Compounds, and Food Functional Properties
Hari Prasad Devkota, Keshav Raj Paudel, Shristi Khanal, et al.
Molecules (2022) Vol. 27, Iss. 16, pp. 5219-5219
Open Access | Times Cited: 74
Anthocyanins: Metabolic Digestion, Bioavailability, Therapeutic Effects, Current Pharmaceutical/Industrial Use, and Innovation Potential
Hüseyin Ayvaz, Turgut Cabaroğlu, Asiye Akyıldız, et al.
Antioxidants (2022) Vol. 12, Iss. 1, pp. 48-48
Open Access | Times Cited: 70
Litchi chinensis: nutritional, functional, and nutraceutical properties
Guillermo Castillo-Olvera, José Sandoval-Cortés, Juan A. Ascacio‐Valdés, et al.
Food Production Processing and Nutrition (2025) Vol. 7, Iss. 1
Open Access | Times Cited: 2
Phytochemical Constituents, Health Benefits, and Industrial Applications of Grape Seeds: A Mini-Review
Zheng Feei, Hongxia Zhang
Antioxidants (2017) Vol. 6, Iss. 3, pp. 71-71
Open Access | Times Cited: 153
Extrusion processing of raw food materials and by-products: A review
Vivian Obiamaka Offiah, Vassilis Kontogiorgos, Kolawole O. Falade
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 18, pp. 2979-2998
Open Access | Times Cited: 124
Edible films and coatings based on mango (var. Ataulfo) by-products to improve gas transfer rate of peach
Cristián Torres‐León, A. A. Vicente, María L. Flores-López, et al.
LWT (2018) Vol. 97, pp. 624-631
Open Access | Times Cited: 120
From Plant Compounds to Botanicals and Back: A Current Snapshot
Alessandra Durazzo, Laura D’Addezio, Emanuela Camilli, et al.
Molecules (2018) Vol. 23, Iss. 8, pp. 1844-1844
Open Access | Times Cited: 118
Cocoa bean shell waste valorisation; extraction from lab to pilot-scale cavitational reactors
Giorgio Grillo, Luisa Boffa, Arianna Binello, et al.
Food Research International (2018) Vol. 115, pp. 200-208
Open Access | Times Cited: 110
Understanding the Composition of Food Waste
Matthew Chidozie Ogwu
Advances in environmental engineering and green technologies book series (2019), pp. 212-236
Closed Access | Times Cited: 88
Development and characterization of corn starch-gelatin based edible films incorporated with mango and pineapple for active packaging
Aliyath Susmitha, Keerthi Sasikumar, Devi Rajan, et al.
Food Bioscience (2021) Vol. 41, pp. 100977-100977
Closed Access | Times Cited: 85
Potential sources and methodologies for the recovery of phenolic compounds from distillation residues of Mediterranean aromatic plants. An approach to the valuation of by-products of the essential oil market – A review
Gonzalo Ortiz de Elguea‐Culebras, Enrique Melero-Bravo, Raúl Sánchez‐Vioque
Industrial Crops and Products (2021) Vol. 175, pp. 114261-114261
Closed Access | Times Cited: 80
Inhibition of mild steel corrosion using Magnolia kobus extract in sulphuric acid medium
Ill‐Min Chung, R. Malathy, Rameshkumar Priyadharshini, et al.
Materials Today Communications (2020) Vol. 25, pp. 101687-101687
Closed Access | Times Cited: 78
Antioxidant and Potentially Anti-Inflammatory Activity of Anthocyanin Fractions from Pomace Obtained from Enzymatically Treated Raspberries
Urszula Szymanowska, Barbara Baraniak
Antioxidants (2019) Vol. 8, Iss. 8, pp. 299-299
Open Access | Times Cited: 77
An Updated Review on Prebiotics: Insights on Potentials of Food Seeds Waste as Source of Potential Prebiotics
Gafar Babatunde Bamigbade, Athira Jayasree Subhash, Afaf Kamal‐Eldin, et al.
Molecules (2022) Vol. 27, Iss. 18, pp. 5947-5947
Open Access | Times Cited: 65
Bioprocessing of Horticultural Wastes by Solid-State Fermentation into Value-Added/Innovative Bioproducts: A Review
Aly Farag El Sheikha, Ramesh C. Ray
Food Reviews International (2022) Vol. 39, Iss. 6, pp. 3009-3065
Closed Access | Times Cited: 44
Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties
Ancuta Nartea, Anastasiya Kuhalskaya, Benedetta Fanesi, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1953-1985
Open Access | Times Cited: 25
Agro-food waste conversion into valuable products in the Italian scenario: current practices and innovative approaches
F. Demichelis, Martina Lenzuni, Attílio Converti, et al.
Journal of environmental chemical engineering (2025), pp. 115458-115458
Open Access | Times Cited: 1
Utility of curcumin for the treatment of diabetes mellitus: Evidence from preclinical and clinical studies
Susana Rivera-Mancía, Joyce Trujillo, José Pedraza‐Chaverrí
Journal of Nutrition & Intermediary Metabolism (2018) Vol. 14, pp. 29-41
Open Access | Times Cited: 75
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