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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:

Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes
Adriana Maite Fernández‐Fernández, Eduardo Dellacassa, Tiziana Nardin, et al.
Nutrients (2022) Vol. 14, Iss. 3, pp. 419-419
Open Access | Times Cited: 16

Showing 16 citing articles:

The Wine Industry By-Products: Applications for Food Industry and Health Benefits
Raúl Ferrer‐Gallego, Paula Silva
Antioxidants (2022) Vol. 11, Iss. 10, pp. 2025-2025
Open Access | Times Cited: 48
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: 45
Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread
Haiam O. Elkatry, Ahmed Abdelrahman, Hossam S. El‐Beltagi, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1948-1948
Open Access | Times Cited: 29
Phenolic, Nutritional and Sensory Characteristics of Functional Foods Formulated with Grape Pomace
Andrea Antoniolli, Lucía Becerra, Patricia Píccoli, et al.
(2024)
Open Access | Times Cited: 3
Recent advances on anti-diabetic potential of pigmented phytochemicals in foods and medicinal plants
Senem Kamiloğlu, Deniz Günal‐Köroğlu, Tuğba Özdal, et al.
Phytochemistry Reviews (2024)
Closed Access | Times Cited: 2
Encapsulated polyphenols in functional food production
Tatyana Bobrysheva, G.S. Anisimov, Marina Zolotoreva, et al.
Foods and raw materials (2024), pp. 18-34
Open Access | Times Cited: 1
Basic constituents, bioactive compounds and health-promoting benefits of wine skin pomace: A comprehensive review
Zhouyang He, Chenlu Yang, Yuxin Yuan, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 22, pp. 8073-8090
Closed Access | Times Cited: 5
Multianalytical investigation reveals psychotropic substances in a ptolemaic Egyptian vase
Davide Tanasi, Branko F. van Oppen de Ruiter, Fiorella Florian, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 1
Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation
Victoria Olt, Jessica Báez, Romina Curbelo, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 4
Bioactivity of Grape Skin from Small-Berry Muscat and Augustiatis of Samos: A Circular Economy Perspective for Sustainability
Afroditi Michalaki, Elpida Niki Iliopoulou, Angeliki Douvika, et al.
Sustainability (2022) Vol. 14, Iss. 21, pp. 14576-14576
Open Access | Times Cited: 4
Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace
Andrea Antoniolli, Lucía Becerra, Patricia Píccoli, et al.
Plants (2024) Vol. 13, Iss. 5, pp. 590-590
Open Access
Health-Promoting Potential of Mandarin Pomace Extracts Enriched with Phenolic Compounds
Adriana Maite Fernández‐Fernández, Eduardo Dellacassa, Romina Curbelo, et al.
Nutrients (2024) Vol. 16, Iss. 14, pp. 2370-2370
Open Access
ACEITAÇÃO SENSORIAL DE PRODUTOS LIVRES DE GLÚTEN ELABORADOS A PARTIR DE FARINHAS DE RESÍDUOS E SUBPRODUTOS VEGETAIS: UMA REVISÃO INTEGRATIVA
Milka Vitor Soares, Virgínia Kelly Gonçalves Abreu, Adriana Ferreira, et al.
DESAFIOS Revista Interdisciplinar da Universidade Federal do Tocantins (2024) Vol. 11, Iss. 5
Open Access
Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener
Victoria Olt, Jessica Báez, Romina Curbelo, et al.
(2022), pp. 50-50
Open Access | Times Cited: 2
Ritual revealed: psychotropic substances in a Ptolemaic Egyptian vase
Davide Tanasi, Branko van Oppen de Ruiter, Fiorella Florian, et al.
Research Square (Research Square) (2023)
Open Access
Development of a Potential Functional Yogurt Using Bioactive Compounds Obtained from the By-Product of the Production of Tannat Red Wine
Victoria Olt, Jessica Báez, Santiago Jorcín, et al.
(2021), pp. 93-93
Open Access | Times Cited: 1
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