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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:

High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation
Ali Zein Alabiden Tlais, Giuseppina Maria Fiorino, Andrea Polo, et al.
Molecules (2020) Vol. 25, Iss. 13, pp. 2987-2987
Open Access | Times Cited: 102

Showing 1-25 of 102 citing articles:

Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review
Md. Mehedi Hasan, Md. Rakibul Islam, Ahmed Redwan Haque, et al.
Bioresources and Bioprocessing (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 15
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds
Jasmine Hadj Saadoun, Gaia Bertani, Alessia Levante, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 707-707
Open Access | Times Cited: 82
Value-Added Metabolites from Agricultural Waste and Application of Green Extraction Techniques
Muhammad Azri Amran, Kishneth Palaniveloo, Rosmadi Fauzi, et al.
Sustainability (2021) Vol. 13, Iss. 20, pp. 11432-11432
Open Access | Times Cited: 63
Waste-to-nutrition: a review of current and emerging conversion pathways
U. Javourez, Michael O’Donohue, Lorie Hamelin
Biotechnology Advances (2021) Vol. 53, pp. 107857-107857
Open Access | Times Cited: 53
Sustainable Food Systems in Fruits and Vegetables Food Supply Chains
Lucía Cassani, Andrea Gómez‐Zavaglia
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 45
Implementation of Sustainable Development Goals in the dairy sector: Perspectives on the use of agro-industrial side-streams to design functional foods
Daniel Granato, Márcio Carocho, Lillian Barros, et al.
Trends in Food Science & Technology (2022) Vol. 124, pp. 128-139
Open Access | Times Cited: 41
Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends
Andrea Hoehnel, Emanuele Zannini, Elke K. Arendt
Trends in Food Science & Technology (2022) Vol. 128, pp. 238-252
Open Access | Times Cited: 41
Bioconversion of food industry waste to value added products: Current technological trends and prospects
Manpreet Kaur, Ashish Kumar Singh, Ajay Singh
Food Bioscience (2023) Vol. 55, pp. 102935-102935
Closed Access | Times Cited: 28
Application of ultrasound technology for the effective management of waste from fruit and vegetable
Brera Ghulam Nabi, Kinza Mukhtar, Sadia Ansar, et al.
Ultrasonics Sonochemistry (2023) Vol. 102, pp. 106744-106744
Open Access | Times Cited: 22
Phytochemicals and bioactive constituents in food packaging - A systematic review
Shahida Anusha Siddiqui, Sipper Khan, Mohammad Mehdizadeh, et al.
Heliyon (2023) Vol. 9, Iss. 11, pp. e21196-e21196
Open Access | Times Cited: 21
The Valorization of Wastes and Byproducts from Cruciferous Vegetables: A Review on the Potential Utilization of Cabbage, Cauliflower, and Broccoli Byproducts
Tharushi S. Shinali, Yiying Zhang, Moater Altaf, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1163-1163
Open Access | Times Cited: 9
Bio-Products Obtained from Broccoli and Cabbage Wastes Are Proposed as Functional Food Ingredients and Bioherbicides for Sustainable Weed Management
Claudia Bas-Bellver, Nieves Melero-Carnero, David López-González, et al.
Sustainability (2025) Vol. 17, Iss. 1, pp. 282-282
Open Access
Recuperating agricultural wastes into feed additives
Sukhendu Dey, Megha Santra, Apurba Ratan Ghosh, et al.
Biocatalysis and Agricultural Biotechnology (2025), pp. 103508-103508
Closed Access
Sustainable farming practices: nurturing the future of functional foods
Anka Trajkovska Petkoska, Biljana Trajkovska, Hyrije Koraqi, et al.
Elsevier eBooks (2025), pp. 423-448
Closed Access
Phenolic compounds, bioactivity, and bioaccessibility of ethanol extracts from passion fruit peel based on simulated gastrointestinal digestion
Qiqi Cao, Jianwen Teng, Baoyao Wei, et al.
Food Chemistry (2021) Vol. 356, pp. 129682-129682
Closed Access | Times Cited: 52
Utilization of Nanotechnology to Improve the Application and Bioavailability of Phytochemicals Derived from Waste Streams
David Julian McClements, Bengü Öztürk
Journal of Agricultural and Food Chemistry (2021) Vol. 70, Iss. 23, pp. 6884-6900
Closed Access | Times Cited: 47
Ultrasonic Processing of Food Waste to Generate Value-Added Products
Yue Wu, Shunyu Yao, Bhakti Anand Narale, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2035-2035
Open Access | Times Cited: 30
Plant Fibers as Composite Reinforcements for Biomedical Applications
Lizbeth Zamora-Mendoza, Fernando Gushque, Sabrina Yanez, et al.
Bioengineering (2023) Vol. 10, Iss. 7, pp. 804-804
Open Access | Times Cited: 16
Agro-Industrial By-Products of Plant Origin: Therapeutic Uses as well as Antimicrobial and Antioxidant Activity
Yessica Enciso‐Martínez, B. Shain Zuñiga-Martínez, J. Fernando Ayala‐Zavala, et al.
Biomolecules (2024) Vol. 14, Iss. 7, pp. 762-762
Open Access | Times Cited: 5
Improving the quality of Glycyrrhiza stems and leaves through solid-state fermentation: flavonoid content, antioxidant activity, metabolic profile, and release mechanism
Juan Du, Xia Li, Na Liu, et al.
Chemical and Biological Technologies in Agriculture (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 5
High-Tech Sustainable Beauty: Exploring Nanotechnology for the Development of Cosmetics Using Plant and Animal By-Products
Gabriela Braga Barros Nhani, Leonardo Delello Di Filippo, Geanne Aparecida de Paula, et al.
Cosmetics (2024) Vol. 11, Iss. 4, pp. 112-112
Open Access | Times Cited: 4
The food by-products bioprocess wheel: a guidance tool for the food industry
Arnau Vilas-Franquesa, Marco Montemurro, M Casertano, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104652-104652
Open Access | Times Cited: 4
Transforming plant-based waste and by-products into valuable products using various “Food Industry 4.0” enabling technologies: A literature review
Abderrahmane Aït‐Kaddour, Abdo Hassoun, Inès Tarchi, et al.
The Science of The Total Environment (2024) Vol. 955, pp. 176872-176872
Open Access | Times Cited: 4
Cereal Processing By-Products as Rich Sources of Phenolic Compounds and Their Potential Bioactivities
Anca Corina Fărcaş, Georgiana Drețcanu, Teodora Pop, et al.
Nutrients (2021) Vol. 13, Iss. 11, pp. 3934-3934
Open Access | Times Cited: 33
Using Einkorn and Tritordeum Brewers’ Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta
Francesca Nocente, Chiara Natale, Elena Galassi, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 502-502
Open Access | Times Cited: 31
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