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:
Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta
Roberta Tolve, Gabriella Pasini, Fabiola Vignale, et al.
Foods (2020) Vol. 9, Iss. 3, pp. 354-354
Open Access | Times Cited: 74
Roberta Tolve, Gabriella Pasini, Fabiola Vignale, et al.
Foods (2020) Vol. 9, Iss. 3, pp. 354-354
Open Access | Times Cited: 74
Showing 1-25 of 74 citing articles:
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties
Roberta Tolve, Barbara Simonato, Giada Rainero, et al.
Foods (2021) Vol. 10, Iss. 1, pp. 75-75
Open Access | Times Cited: 106
Roberta Tolve, Barbara Simonato, Giada Rainero, et al.
Foods (2021) Vol. 10, Iss. 1, pp. 75-75
Open Access | Times Cited: 106
Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains
Marica Troilo, Graziana Difonzo, Vito Michele Paradiso, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 342-342
Open Access | Times Cited: 97
Marica Troilo, Graziana Difonzo, Vito Michele Paradiso, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 342-342
Open Access | Times Cited: 97
Potential of grape byproducts as functional ingredients in baked goods and pasta
Mădălina Ungureanu‐Iuga, Silvia Mironeasa
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 5, pp. 2473-2505
Open Access | Times Cited: 80
Mădălina Ungureanu‐Iuga, Silvia Mironeasa
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 5, pp. 2473-2505
Open Access | Times Cited: 80
Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review
Federico Bianchi, Roberta Tolve, Giada Rainero, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 9, pp. 4356-4366
Closed Access | Times Cited: 73
Federico Bianchi, Roberta Tolve, Giada Rainero, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 9, pp. 4356-4366
Closed Access | Times Cited: 73
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties
Giada Rainero, Federico Bianchi, Corrado Rizzi, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 6, pp. 2545-2552
Open Access | Times Cited: 56
Giada Rainero, Federico Bianchi, Corrado Rizzi, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 6, pp. 2545-2552
Open Access | Times Cited: 56
The α-Amylase and α-Glucosidase Inhibition Capacity of Grape Pomace: A Review
Miluska Cisneros‐Yupanqui, Anna Lante, Dasha Mihaylova, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 4, pp. 691-703
Open Access | Times Cited: 46
Miluska Cisneros‐Yupanqui, Anna Lante, Dasha Mihaylova, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 4, pp. 691-703
Open Access | Times Cited: 46
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
Teresa Abreu, Patrícia Sousa, Jéssica Gonçalves, et al.
Beverages (2024) Vol. 10, Iss. 2, pp. 45-45
Open Access | Times Cited: 9
Development and quality evaluation of gluten-free pasta with grape peels and whey powders
Mădălina Ungureanu‐Iuga, Mihai Dimian, Silvia Mironeasa
LWT (2020) Vol. 130, pp. 109714-109714
Closed Access | Times Cited: 52
Mădălina Ungureanu‐Iuga, Mihai Dimian, Silvia Mironeasa
LWT (2020) Vol. 130, pp. 109714-109714
Closed Access | Times Cited: 52
Apple Pomace as an Ingredient Enriching Wheat Pasta with Health-Promoting Compounds
Dorota Gumul, Marek Kruczek, Eva Ivanišová, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 804-804
Open Access | Times Cited: 19
Dorota Gumul, Marek Kruczek, Eva Ivanišová, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 804-804
Open Access | Times Cited: 19
Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties
Dariusz Dziki
Processes (2021) Vol. 9, Iss. 8, pp. 1280-1280
Open Access | Times Cited: 40
Dariusz Dziki
Processes (2021) Vol. 9, Iss. 8, pp. 1280-1280
Open Access | Times Cited: 40
Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread
Gabriele Rocchetti, Corrado Rizzi, Mariasole Cervini, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 507-507
Open Access | Times Cited: 38
Gabriele Rocchetti, Corrado Rizzi, Mariasole Cervini, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 507-507
Open Access | Times Cited: 38
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
Harsh Kumar, Shivani Guleria, Neetika Kimta, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100791-100791
Open Access | Times Cited: 5
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder
Barbara Simonato, Roberta Tolve, Giada Rainero, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 5, pp. 1920-1925
Closed Access | Times Cited: 38
Barbara Simonato, Roberta Tolve, Giada Rainero, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 5, pp. 1920-1925
Closed Access | Times Cited: 38
Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects
Federico Bianchi, Mariasole Cervini, Gianluca Giuberti, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 8, pp. 4847-4858
Closed Access | Times Cited: 20
Federico Bianchi, Mariasole Cervini, Gianluca Giuberti, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 8, pp. 4847-4858
Closed Access | Times Cited: 20
Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential
C. Gerardi, Leone D’Amico, Miriana Durante, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2593-2593
Open Access | Times Cited: 12
C. Gerardi, Leone D’Amico, Miriana Durante, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2593-2593
Open Access | Times Cited: 12
Wine-Making; “with one Stone Two Birds”? A Holistic Review of the Bio-Functional Compounds, Applications and Health Benefits of Wine and Wineries’ By-Products
Αλέξανδρος Τσούπρας, Victoria Ling Jun Ni, E. O’Mahony, et al.
(2023)
Open Access | Times Cited: 11
Αλέξανδρος Τσούπρας, Victoria Ling Jun Ni, E. O’Mahony, et al.
(2023)
Open Access | Times Cited: 11
Pasta with grape leaves and hops extract: effect on quality properties, predicted glycemic index and in vitro bio-accessibility of phenolics
Hatice Beki̇roğlu, Görkem Özülkü, Kübra Feyza Erol, et al.
Food Bioscience (2025), pp. 105909-105909
Closed Access
Hatice Beki̇roğlu, Görkem Özülkü, Kübra Feyza Erol, et al.
Food Bioscience (2025), pp. 105909-105909
Closed Access
Effect of varied addition of freeze-dried strawberry powder on selected quality parameters of common wheat pasta
Beata Biernacka, Dariusz Dziki, Jolanta Piekut, et al.
International Agrophysics (2025) Vol. 39, Iss. 2, pp. 125-134
Open Access
Beata Biernacka, Dariusz Dziki, Jolanta Piekut, et al.
International Agrophysics (2025) Vol. 39, Iss. 2, pp. 125-134
Open Access
Exploring the Effects of Jackfruit Seed Flour, Rice Flour, and Tapioca Flour on the Development of Gluten-Free Fettuccine: An Analysis of Physicochemical Properties and Sensory Qualities
Benjamat Nopa, Amonwan Phithiphrom, Phatthamon Srichan, et al.
Applied Food Research (2025), pp. 100824-100824
Open Access
Benjamat Nopa, Amonwan Phithiphrom, Phatthamon Srichan, et al.
Applied Food Research (2025), pp. 100824-100824
Open Access
Reduced Predicted Glycaemic Response and Inhibitory Effects on Lipid‐Digesting Enzymes of Pasta Enriched With Flour of Malus domestica “Annurca cv.” Pulp or Peel
Maria Neve Ombra, Filomena Nazzaro, Florinda Fratianni
International Journal of Food Science (2025) Vol. 2025, Iss. 1
Open Access
Maria Neve Ombra, Filomena Nazzaro, Florinda Fratianni
International Journal of Food Science (2025) Vol. 2025, Iss. 1
Open Access
Recent trends on the valorization of winemaking industry wastes
Óscar Manuel Portilla Rivera, María Dolores Saavedra Leos, Vicente Espinosa-Solís, et al.
Current Opinion in Green and Sustainable Chemistry (2020) Vol. 27, pp. 100415-100415
Closed Access | Times Cited: 30
Óscar Manuel Portilla Rivera, María Dolores Saavedra Leos, Vicente Espinosa-Solís, et al.
Current Opinion in Green and Sustainable Chemistry (2020) Vol. 27, pp. 100415-100415
Closed Access | Times Cited: 30
Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten
Ada Krawęcka, Aldona Sobota, Emilia Sykut‐Domańska
Foods (2020) Vol. 9, Iss. 10, pp. 1412-1412
Open Access | Times Cited: 28
Ada Krawęcka, Aldona Sobota, Emilia Sykut‐Domańska
Foods (2020) Vol. 9, Iss. 10, pp. 1412-1412
Open Access | Times Cited: 28
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product
Elisabetta Lomuscio, Federico Bianchi, Mariasole Cervini, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2496-2496
Open Access | Times Cited: 16
Elisabetta Lomuscio, Federico Bianchi, Mariasole Cervini, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2496-2496
Open Access | Times Cited: 16
The Potential of Wine Lees as a Fat Substitute for Muffin Formulations
Federico Bianchi, Mariasole Cervini, Gianluca Giuberti, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2584-2584
Open Access | Times Cited: 9
Federico Bianchi, Mariasole Cervini, Gianluca Giuberti, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2584-2584
Open Access | Times Cited: 9
Winemaking: “With One Stone, Two Birds”? A Holistic Review of the Bio-Functional Compounds, Applications and Health Benefits of Wine and Wineries’ By-Products
Αλέξανδρος Τσούπρας, Victoria Ling Jun Ni, E. O’Mahony, et al.
Fermentation (2023) Vol. 9, Iss. 9, pp. 838-838
Open Access | Times Cited: 9
Αλέξανδρος Τσούπρας, Victoria Ling Jun Ni, E. O’Mahony, et al.
Fermentation (2023) Vol. 9, Iss. 9, pp. 838-838
Open Access | Times Cited: 9
