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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:

Olive Leaf Addition Increases Olive Oil Nutraceutical Properties
Imen Tarchoune, Cristina Sgherri, Jamel Eddouzi, et al.
Molecules (2019) Vol. 24, Iss. 3, pp. 545-545
Open Access | Times Cited: 67

Showing 1-25 of 67 citing articles:

Application of botanical products as nutraceutical feed additives for improving poultry health and production
Karim El‐Sabrout, Ayman M. Khalifah, Birendra Mishra
Veterinary World (2023), pp. 369-379
Open Access | Times Cited: 55
Olive Tree Leaves—A Source of Valuable Active Compounds
Fereshteh Safarzadeh Markhali, J. A. Teixeira, Crístina M.R. Rocha
Processes (2020) Vol. 8, Iss. 9, pp. 1177-1177
Open Access | Times Cited: 112
Olive oil antioxidants and non-alcoholic fatty liver disease
Ludovico Abenavoli, Maja Milanović, Nataša Milić, et al.
Expert Review of Gastroenterology & Hepatology (2019) Vol. 13, Iss. 8, pp. 739-749
Closed Access | Times Cited: 77
Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques
Ramona Abbattista, Giovanni Ventura, Cosima Damiana Calvano, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1236-1236
Open Access | Times Cited: 76
Valorizing the usage of olive leaves, bioactive compounds, biological activities, and food applications: A comprehensive review
Samy Selim, Mha Albqmi, Mohammad M. Al‐Sanea, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 61
Chemical Analysis of Minor Bioactive Components and Cannabidiolic Acid in Commercial Hemp Seed Oil
Luana Izzo, Severina Pacifico, Simona Piccolella, et al.
Molecules (2020) Vol. 25, Iss. 16, pp. 3710-3710
Open Access | Times Cited: 69
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value
Graziana Difonzo, Giacomo Squeo, Antonella Pasqualone, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 8, pp. 3099-3116
Closed Access | Times Cited: 61
The potential of wild olive leaves (Olea europaea L. subsp. oleaster) addition as a functional additive in olive oil production: the effects on bioactive and nutraceutical compounds using LC–ESI–QTOF/MS
Béchir Baccouri, Imene Rajhi, Theresa Sieren, et al.
European Food Research and Technology (2022) Vol. 248, Iss. 11, pp. 2809-2823
Open Access | Times Cited: 29
An Overview on the Use of Extracts from Medicinal and Aromatic Plants to Improve Nutritional Value and Oxidative Stability of Vegetable Oils
Saïd Gharby, Samira Oubannin, Hasna Ait Bouzid, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3258-3258
Open Access | Times Cited: 29
Comparative chemical composition and antioxidant activity of olive leaves Olea europaea L. of Tunisian and Algerian varieties
Imene Khelouf, Iness Jabri Karoui, Atef Lakoud, et al.
Heliyon (2023) Vol. 9, Iss. 12, pp. e22217-e22217
Open Access | Times Cited: 19
Current Applications and Trends in Rabbit Nutraceuticals
Karim El‐Sabrout, Ayman M. Khalifah, Francesca Ciani
Agriculture (2023) Vol. 13, Iss. 7, pp. 1424-1424
Open Access | Times Cited: 17
Olive Leaf Extracts from Three Italian Olive Cultivars Exposed to Drought Stress Differentially Protect Cells against Oxidative Stress
Luca Cerri, Sara Parri, Maria Celeste Dias, et al.
Antioxidants (2024) Vol. 13, Iss. 1, pp. 77-77
Open Access | Times Cited: 6
The Nutraceutical Value of Olive Oil and Its Bioactive Constituents on the Cardiovascular System. Focusing on Main Strategies to Slow Down Its Quality Decay during Production and Storage
Lorenzo Flori, Sandra Donnini, Vincenzo Calderone, et al.
Nutrients (2019) Vol. 11, Iss. 9, pp. 1962-1962
Open Access | Times Cited: 48
Antioxidant activity of selected plants extract for palm oil stability via accelerated and deep frying study
Welela Meka Kedir, Abiyot Kelecha Geletu, Getabalew Shifera Weldegirum, et al.
Heliyon (2023) Vol. 9, Iss. 7, pp. e17980-e17980
Open Access | Times Cited: 15
Evaluation of Antioxidant Activities of Rosemary (Rosmarinus officinalis L.) Essential Oil and Different Types of Solvent Extractions
Ahmad M. Al Jaafreh
Biomedical & Pharmacology Journal (2024) Vol. 17, Iss. 1, pp. 323-339
Open Access | Times Cited: 5
Drying of olive (Olea europaea L.) leaves on a conveyor belt for supercritical extraction of bioactive compounds: Mathematical modeling of drying/extraction operations and analysis of extracts
Nicholas I. Canabarro, Márcio A. Mazutti, Maria do Carmo Ferreira
Industrial Crops and Products (2019) Vol. 136, pp. 140-151
Closed Access | Times Cited: 38
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features
Chiara Sanmartin, Isabella Taglieri, Monica Macaluso, et al.
Molecules (2019) Vol. 24, Iss. 14, pp. 2625-2625
Open Access | Times Cited: 36
HPTLC and FTIR Fingerprinting of Olive Leaves Extracts and ATR-FTIR Characterisation of Major Flavonoids and Polyphenolics
Snežana Agatonović-Kuštrin, Vladimir Gegechkori, Dementyev Sergey Petrovich, et al.
Molecules (2021) Vol. 26, Iss. 22, pp. 6892-6892
Open Access | Times Cited: 29
Improving the functionality of virgin and cold-pressed edible vegetable oils: Oxidative stability, sensory acceptability and safety challenges
Stavros Stefanidis, Stella A. Ordoudi, Nikolaos Nenadis, et al.
Food Research International (2023) Vol. 174, pp. 113599-113599
Closed Access | Times Cited: 12
Recovery of Bioactive Constituents from Olive Leaf Pruning Waste of Five Different Cultivars: A Comparison of Green Extraction Techniques to Maximize Health Benefits
Hamid Mushtaq, Simona Piccolella, J. A. Mendiola, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 297-297
Open Access
D-Optimal Experimental Design for Enhancing Antioxidant Properties of Olive Oil Enriched With Punica granatum Peel Through Ultrasound-Assisted Maceration
Hédia Manai‐Djebali, Ines Ben Arous, Walid Yeddes, et al.
Chemistry Africa (2025)
Closed Access
Comparative Analysis of Jordanian Olive Oils: Acid and Saponification Values, Phenolic and Flavonoid Contents and Antioxidant Activity
Abdelmnim M. Altwaiq, Iman F. Mahmoud, Leen Ali, et al.
Food Analytical Methods (2025)
Closed Access
Gene Expression Pattern in Olive Tree Organs (Olea europaea L.)
Jorge A. Ramírez‐Tejero, Jaime Jiménez‐Ruiz, María de la O Leyva‐Pérez, et al.
Genes (2020) Vol. 11, Iss. 5, pp. 544-544
Open Access | Times Cited: 24
Valorization of olive processing by-products via drying technologies: a case study on the recovery of bioactive phenolic compounds from olive leaves, pomace, and wastewater
Narjes Malekjani, Seid Mahdi Jafari
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 29, pp. 9797-9815
Closed Access | Times Cited: 14
Development and validation of an HPLC‐DAD method for determination of oleuropein and other bioactive compounds in olive leaf by‐products
Esther M Martínez‐Navarro, Cristina Cebrián‐Tarancón, Natalia Moratalla‐López, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 4, pp. 1447-1453
Closed Access | Times Cited: 23
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