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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:

Bread Surplus: A Cumulative Waste or a Staple Material for High-Value Products?
Ines Ben Rejeb, Ichrak Charfi, Safa Baraketi, et al.
Molecules (2022) Vol. 27, Iss. 23, pp. 8410-8410
Open Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

From waste management to circular economy: Leveraging thermophiles for sustainable growth and global resource optimization
Ishfaq Nabi Najar, Prayatna Sharma, Rohit Das, et al.
Journal of Environmental Management (2024) Vol. 360, pp. 121136-121136
Closed Access | Times Cited: 17
New thiazole-based Schiff bases and their bis-analogues as potential MRSA and VRE inhibitors: One-pot synthesis, SAR, in vitro screening and in silico study
Rashid H. O. Al-Badri, Ahmed E. M. Mekky, Sherif M. H. Sanad, et al.
Journal of Molecular Structure (2025), pp. 141586-141586
Closed Access | Times Cited: 2
From garbage to treasure: A review on biorefinery of organic solid wastes into valuable biobased products
Adegoke Isiaka Adetunji, Paul J. Oberholster, Mariana Erasmus
Bioresource Technology Reports (2023) Vol. 24, pp. 101610-101610
Open Access | Times Cited: 25
Integrated biorefinery for bioethanol and succinic acid co-production from bread waste: Techno-economic feasibility and life cycle assessment
Rendra Hakim Hafyan, Jasmithaa Mohanarajan, Manaal Uppal, et al.
Energy Conversion and Management (2024) Vol. 301, pp. 118033-118033
Open Access | Times Cited: 14
Biorefinery solutions for food processing wastes: A sustainable bioeconomic perspective
Prakash Kumar Sarangi, Akhilesh Kumar Singh, Sashi Sonkar, et al.
Industrial Crops and Products (2023) Vol. 205, pp. 117488-117488
Closed Access | Times Cited: 16
New Arene and/or Heteroarene‐Linked 1,3,4‐Oxadiazoles: Synthesis of Potential Methicillin‐Resistant Staphylococcus aureus and Vancomycin‐Resistant Enterococcus Inhibitors
Ahmed E. M. Mekky, Rawan A. Abdelbaath, Rana A. Abdelbaath, et al.
ChemistrySelect (2024) Vol. 9, Iss. 36
Closed Access | Times Cited: 6
Bread waste valorization: a review of sustainability aspects and challenges
Rendra Hakim Hafyan, Jasmithaa Mohanarajan, Manaal Uppal, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 5
The Potential for Reducing Food Waste through Shelf-Life Extension: Actionable Insights from Data Digitization
Vondel Reyes, Emma Cahill, Kevin Mis Solval
Sustainability (2024) Vol. 16, Iss. 7, pp. 2986-2986
Open Access | Times Cited: 3
Lowering the carbon footprint of beer through waste breadcrumb substitution for malted barley: life cycle assessment and experimental study
Kieran McDonagh, Ruosi Zhang, Loukia-Pantzechroula Merkouri, et al.
Cleaner Environmental Systems (2024), pp. 100241-100241
Open Access | Times Cited: 3
Breaking bread: Assessment of household bread waste incidence and behavioural drivers
Jayanath Ananda, David Pearson, Samuel Oakden
Journal of Cleaner Production (2024) Vol. 471, pp. 143377-143377
Open Access | Times Cited: 2
Bacterial cellulose production through the valorization of waste apple pulp and stale bread
Asiyah Esmail, Maria Morais, Ugur D. Yilmazer, et al.
Biomass Conversion and Biorefinery (2024)
Open Access | Times Cited: 2
Valorisation of Waste Bread for the Production of Yeast Biomass by Yarrowia lipolytica Bioreactor Fermentation
Erdem Çarşanba, Bilal Ağırman, Séraphim Papanikolaou, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 687-687
Open Access | Times Cited: 5
Enzymes in Biomedical, Cosmetic and Food Application
Chia‐Hung Kuo, Huimin Wang, Chwen‐Jen Shieh
Catalysts (2024) Vol. 14, Iss. 3, pp. 162-162
Open Access | Times Cited: 1
Household Food Waste in Morocco: An Exploratory Survey in the Province of Kenitra
Chaimaa Belfakira, Zakia Hindi, Amina Lafram, et al.
Sustainability (2024) Vol. 16, Iss. 11, pp. 4474-4474
Open Access | Times Cited: 1
Valorization of bread waste, a nonconventional feedstock for starch extraction using different methods: a comparative study
Ines Ben Rejeb, Safa Baraketi, Ichrak Charfi, et al.
Euro-Mediterranean Journal for Environmental Integration (2024) Vol. 9, Iss. 3, pp. 1485-1498
Closed Access | Times Cited: 1
Postbiotics in the Bakery Products: Applications and Nutritional Values
Abolfazl Asqardokht-Aliabadi, Vahideh Sarabi‐Aghdam, Aziz Homayouni Rad, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access | Times Cited: 1
Waste Bread as Raw Material for Ethanol Production: Effect of Mash Preparation Methods on Fermentation Efficiency
Maria Balcerek, Urszula Dziekońska‐Kubczak, Katarzyna Pielech‐Przybylska, et al.
Applied Sciences (2024) Vol. 14, Iss. 20, pp. 9565-9565
Open Access | Times Cited: 1
Sustainable Paths to Food Security from the Perspective of Food Loss and Waste Management
Yue Wu, Katalin Takács‐György
(2023), pp. 000437-000444
Closed Access | Times Cited: 3
Improved Nutritional Value of Surplus Bread and Perennial Ryegrass Extracts Via Solid-State Fermentation (SSF) with Rhizopus oligosporus
David Bryant, Juan S. Sandoval, Joe Gallagher, et al.
Research Square (Research Square) (2024)
Open Access
Fortification of wheat white bread: assessing the suitability of Beta vulgaris trough technological, nutritional, and sensory evaluation
Manel Issaoui, Samia Oueslati, Guido Flamini, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8755-8768
Open Access
Successful combination of lactic acid bacteria and yeast fermentation and enzymatic treatment to re-cycle industrial bread by-products for bread making
Alessandro Stringari, Andrea Polo, Carlo Giuseppe Rizzello, et al.
New Biotechnology (2024) Vol. 84, pp. 140-150
Open Access
Improved nutritional value of surplus bread and perennial ryegrass via solid-state fermentation with Rhizopus oligosporus
Juan S. Sandoval, Joe Gallagher, Julia Rodríguez‐García, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access
Fortification of pasta with upcycled bread and plant-based powder blends
Najeebah Az‐Zahra Tashim, Syazana Abdullah Lim, Aida M. Basri
Discover Food (2024) Vol. 4, Iss. 1
Open Access
Bioconversion of bread waste into high-quality proteins and biopolymers by fermentation of archaea Haloferax mediterranei
Razan Unis, Rima Gnaim, Mrinal Kashyap, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access
Circular Bioeconomy of Baked Food Products
Ira Tripathi, V. K. Mishra
(2024), pp. 103-123
Closed Access
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