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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:

Non-Extractable Polyphenols from Food By-Products: Current Knowledge on Recovery, Characterisation, and Potential Applications
Yubin Ding, Ksenia Morozova, Matteo Scampicchio, et al.
Processes (2020) Vol. 8, Iss. 8, pp. 925-925
Open Access | Times Cited: 43

Showing 1-25 of 43 citing articles:

Polyphenol-Mediated Gut Microbiota Modulation: Toward Prebiotics and Further
Maria-Carolina Rodríguez-Daza, Elena C. Pulido-Mateos, Joseph Lupien‐Meilleur, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 244
Preparation of curcumin-chitosan composite film with high antioxidant and antibacterial capacity: Improving the solubility of curcumin by encapsulation of biopolymers
Han Li, Yanling Jiang, Jisheng Yang, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109150-109150
Closed Access | Times Cited: 40
By-Products of Fruit and Vegetables: Antioxidant Properties of Extractable and Non-Extractable Phenolic Compounds
Yu Zeng, Wenyi Zhou, Jiahao Yu, et al.
Antioxidants (2023) Vol. 12, Iss. 2, pp. 418-418
Open Access | Times Cited: 37
Natural Polyphenol Recovery from Apple-, Cereal-, and Tomato-Processing By-Products and Related Health-Promoting Properties
Katalin Szabo, Laura Mitrea, Lavinia Florina Călinoiu, et al.
Molecules (2022) Vol. 27, Iss. 22, pp. 7977-7977
Open Access | Times Cited: 55
Environmentally Friendly Techniques for the Recovery of Polyphenols from Food By-Products and Their Impact on Polyphenol Oxidase: A Critical Review
Peyman Ebrahimi, Anna Lante
Applied Sciences (2022) Vol. 12, Iss. 4, pp. 1923-1923
Open Access | Times Cited: 38
Polyphenol-Dietary Fiber Conjugates from Fruits and Vegetables: Nature and Biological Fate in a Food and Nutrition Perspective
Ana Fernandes, Nuno Mateus, Víctor de Freitas
Foods (2023) Vol. 12, Iss. 5, pp. 1052-1052
Open Access | Times Cited: 34
Pulsed electric field, ultrasound and microwave heating based extraction techniques for valorization of pomegranate peel by-products: A review
Gessica Maria Lopes Faria, Eric Keven Silva
Journal of environmental chemical engineering (2024) Vol. 12, Iss. 4, pp. 113078-113078
Closed Access | Times Cited: 9
Acid-hydrolyzed phenolic extract of parsley (Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions
Peyman Ebrahimi, Ipek Bayram, Anna Lante, et al.
Food Research International (2024) Vol. 187, pp. 114452-114452
Open Access | Times Cited: 8
Litchi chinensis: nutritional, functional, and nutraceutical properties
Guillermo Castillo-Olvera, José Sandoval-Cortés, Juan A. Ascacio‐Valdés, et al.
Food Production Processing and Nutrition (2025) Vol. 7, Iss. 1
Open Access
Exploring an eco-friendlier strategy for chitosan production and valuable compounds recovery from mushroom by-products with modified subcritical water
Andrea Natolino, Sabrina Voce, Ettore Alò, et al.
Innovative Food Science & Emerging Technologies (2025) Vol. 100, pp. 103923-103923
Closed Access
Health-Improving Effects of Polyphenols on the Human Intestinal Microbiota: A Review
Boris Nemzer, Fadwa Al-Taher, Diganta Kalita, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 3, pp. 1335-1335
Open Access
The synergistic ramification of insoluble dietary fiber and associated non-extractable polyphenols on gut microbial population escorting alleviation of lifestyle diseases
Trina Das, Niloy Chatterjee, Esra Çapanoğlu, et al.
Food Chemistry X (2023) Vol. 18, pp. 100697-100697
Open Access | Times Cited: 15
What Can Be Done to Get More—Extraction of Phenolic Compounds from Plant Materials
Aleksandra Sentkowska, Violeta Ivanova‐Petropulos, Krystyna Pyrzyńska
Food Analytical Methods (2024) Vol. 17, Iss. 4, pp. 594-610
Closed Access | Times Cited: 5
The Antidiabetic Effect of Grape Pomace Polysaccharide-Polyphenol Complexes
Filipa Campos, Andreia F. Peixoto, Pedro A.R. Fernandes, et al.
Nutrients (2021) Vol. 13, Iss. 12, pp. 4495-4495
Open Access | Times Cited: 35
Polyphenols for Dyes Application
Abhinay Thakur, Ashish Kumar
(2024), pp. 157-210
Closed Access | Times Cited: 3
Phytochemicals and anti-tyrosinase activities of Paeonia ostii leaves and roots
Jing Yang, Chunyu Wang, Nana Li, et al.
Plant Physiology and Biochemistry (2022) Vol. 181, pp. 50-60
Closed Access | Times Cited: 18
Valorization of Peels of Eight Peach Varieties: GC–MS Profile, Free and Bound Phenolics and Corresponding Biological Activities
Dasha Mihaylova, Aneta Popova, Ivelina Desseva, et al.
Antioxidants (2023) Vol. 12, Iss. 1, pp. 205-205
Open Access | Times Cited: 10
In vitro assessment of the bioavailability of bioactive non-extractable polyphenols obtained by pressurized liquid extraction combined with enzymatic-assisted extraction from sweet cherry (Prunus avium L.) pomace
Gloria Domínguez‐Rodríguez, Marı́a Luisa Marina, Merichel Plaza
Food Chemistry (2022) Vol. 385, pp. 132688-132688
Open Access | Times Cited: 16
Evaluation of Tomato (Lycopersicon esculentum P. Mill.) By-product Extracts Obtained by Different Extraction Methods as Exploitation Strategy of High-Value Polyphenols
Jared Mauricio López-Téllez, María del Pilar Cañizares-Macías
Food and Bioprocess Technology (2024) Vol. 17, Iss. 10, pp. 3217-3235
Open Access | Times Cited: 2
Natural Stabilizers for Functional Foods: The Role of Optimized Date Seed Extracts in Nanoemulsion Applications
Anuj Niroula, Shamsa Alharrasi, Maitha Aldhaheri, et al.
LWT (2024) Vol. 208, pp. 116732-116732
Open Access | Times Cited: 2
An in vitro digestion study of tannins and antioxidant activity affected by drying “Rojo Brillante” persimmon
Cristina M. González, Empar Llorca, Amparo Quiles, et al.
LWT (2021) Vol. 155, pp. 112961-112961
Open Access | Times Cited: 19
Changes in structural and chemical composition of insoluble dietary fibers bound phenolic complexes from grape pomace by alkaline hydrolysis treatment
Guihun Jiang, Zhaogen Wu, K. M. Ramachandra, et al.
Food Science and Technology (2021) Vol. 42
Open Access | Times Cited: 17
Revitalizing Unfermented Cabernet Sauvignon Pomace Using an Eco-Friendly, Two-Stage Countercurrent Process: Role of pH on the Extractability of Bioactive Phenolics
Sophia Pinton, Fernanda Furlan Gonçalves Dias, Larry Lerno, et al.
Processes (2022) Vol. 10, Iss. 10, pp. 2093-2093
Open Access | Times Cited: 12
Effect of extraction treatments on the functional properties of free and bound phenols in apple seeds
Yubin Ding, Ksenia Morozova, Lucrezia Angeli, et al.
Food Bioscience (2023) Vol. 53, pp. 102602-102602
Open Access | Times Cited: 6
Plant leaf proanthocyanidins: from agricultural production by-products to potential bioactive molecules
Wenyi Zhou, Lei Zhao, Kai Wang, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-39
Closed Access | Times Cited: 6
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