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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:

Bioconversion of Grape Pomace with Rhizopus oryzae under Solid-State Conditions: Changes in the Chemical Composition and Profile of Phenolic Compounds
Gordana Šelo, M. Planinić, Marina Tišma, et al.
Microorganisms (2023) Vol. 11, Iss. 4, pp. 956-956
Open Access | Times Cited: 18

Showing 18 citing articles:

Grape Pomace—Advances in Its Bioactivity, Health Benefits, and Food Applications
Angélica Almanza-Oliveros, Israel Bautista-Hernández, Cecilia Castro-López, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 580-580
Open Access | Times Cited: 34
Neurospora intermedia from a traditional fermented food enables waste-to-food conversion
Vayu Maini Rekdal, José Manuel Villalobos‐Escobedo, Nabila Rodriguez-Valeron, et al.
Nature Microbiology (2024) Vol. 9, Iss. 10, pp. 2666-2683
Open Access | Times Cited: 10
Isolation and Evaluation of Rhizopus arrhizus Strains from Traditional Rice Wine Starters (Jiuqu): Enzyme Activities, Antioxidant Capacity, and Flavour Compounds
Bo Wan, Tian Tian, Xiong Ying, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 312-312
Open Access | Times Cited: 1
In Vitro Bioaccessibility Assessment of Phenolic Compounds from Encapsulated Grape Pomace Extract by Ionic Gelation
Josipa Martinović, Jasmina Lukinac, Marko Jukić, et al.
Molecules (2023) Vol. 28, Iss. 13, pp. 5285-5285
Open Access | Times Cited: 16
Enhancement of the Nutritional Composition and Antioxidant Activities of Fruit Pomaces and Agro-Industrial Byproducts through Solid-State Fermentation for Livestock Nutrition: A Review
Olusegun Oyebade Ikusika, Oluwakamisi Festus Akinmoladun, Conference Thando Mpendulo
Fermentation (2024) Vol. 10, Iss. 5, pp. 227-227
Open Access | Times Cited: 5
Microencapsulation of Grape Pomace Extracts with Alginate-Based Coatings by Freeze-Drying: Release Kinetics and In Vitro Bioaccessibility Assessment of Phenolic Compounds
Josipa Martinović, Rita Ambrus, M. Planinić, et al.
(2024)
Open Access | Times Cited: 5
Microencapsulation of Grape Pomace Extracts with Alginate-Based Coatings by Freeze-Drying: Release Kinetics and In Vitro Bioaccessibility Assessment of Phenolic Compounds
Josipa Martinović, Rita Ambrus, M. Planinić, et al.
Gels (2024) Vol. 10, Iss. 6, pp. 353-353
Open Access | Times Cited: 4
Spray-Drying Microencapsulation of Grape Pomace Extracts with Alginate-Based Coatings and Bioaccessibility of Phenolic Compounds
Josipa Martinović, Rita Ambrus, M. Planinić, et al.
Gels (2025) Vol. 11, Iss. 2, pp. 130-130
Open Access
Valorization of grape pomace by microbial fermentation: composition, biological activities and potential applications for the food industry
Kavindya Samarakoon, H.P. Vasantha Rupasinghe
Journal of Food Composition and Analysis (2025), pp. 107656-107656
Open Access
Effects of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace
Gordana Šelo, M. Planinić, Marina Tišma, et al.
Microorganisms (2024) Vol. 12, Iss. 7, pp. 1310-1310
Open Access | Times Cited: 3
Design Optimization of a Tray Bioreactor for Solid-State Fermentation: Study of Process Parameters through Protein Modification of By-Products
Pau Sentís-Moré, María‐Paz Romero, Cristina Rodríguez-Marca, et al.
Fermentation (2023) Vol. 9, Iss. 10, pp. 921-921
Open Access | Times Cited: 7
Valorization of Gelidium corneum by-product through solid-state fermentation
Marta Ferreira, José Manuel Salgado, Helena Perés, et al.
Food and Bioproducts Processing (2024) Vol. 146, pp. 205-212
Open Access | Times Cited: 2
Effect of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace
Gordana Šelo, M. Planinić, Marina Tišma, et al.
(2024)
Open Access | Times Cited: 2
Waste to Wealth: Bioprocessing Methods for the Conversion of Food Byproducts into Value-Added Products: A Mini-Review
Yingzhen Wang, Hang Qi
Current Opinion in Food Science (2024) Vol. 60, pp. 101215-101215
Closed Access | Times Cited: 2
Evaluation of Solid-State Fermentation Conditions from Pineapple Peel Waste for Release of Bioactive Compounds by Aspergillus niger spp.
A. Danitza Casas-Rodríguez, Juan A. Ascacio‐Valdés, Miriam Desireé Dávila Medina, et al.
Applied Microbiology (2024) Vol. 4, Iss. 2, pp. 934-947
Open Access | Times Cited: 1
Optimisation of the Encapsulation of Grape Pomace Extract by Spray Drying Using Goat Whey Protein as a Coating Material
Gabriela Perković, M. Planinić, Gordana Šelo, et al.
Coatings (2024) Vol. 14, Iss. 9, pp. 1101-1101
Open Access | Times Cited: 1
Evaluation of Solid-State Fermentation Conditions from Pineapple Peel Wastes to Release of Bioactive Compounds by <em>Aspergillus niger </em>spp.
A. Danitza Casas-Rodríguez, Juan A. Ascacio‐Valdés, Miriam Desireé Dávila Medina, et al.
(2024)
Open Access
Drying and degradation kinetics of red grape pomace with special emphasis on degradation of anthocyanins using liquid chromatography-orbitrap-mass spectrometry
Atul Khalangre, Anis Mirza, Rohit Chavan, et al.
Biomass Conversion and Biorefinery (2024)
Closed Access
Grape Pomace Valorisation: Nutritional Properties and Sustainable Applications in Agriculture and Food Technology
Alexandru ZMUNCILĂ, Adriana Păucean, Simona MAN, et al.
Hop and Medicinal Plants (2024) Vol. 32, Iss. 1-2, pp. 185-203
Closed Access
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