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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:

Sustainable utilization of apple pomace and its emerging potential for development of functional foods
Muhammad Asif, Tahreem Javaid, Zafar Ullah Razzaq, et al.
Environmental Science and Pollution Research (2023) Vol. 31, Iss. 12, pp. 17932-17950
Closed Access | Times Cited: 20

Showing 20 citing articles:

Selected fruit pomaces: Nutritional profile, health benefits, and applications in functional foods and feeds
Harsh Kumar, Shivani Guleria, Neetika Kimta, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100791-100791
Open Access | Times Cited: 5
Impacts of microwaves on the pectin extraction from apple pomace: Technological properties in structuring of hydrogels
Josiel Martins Costa, Wenli Wang, Pedro Y. S. Nakasu, et al.
Food Hydrocolloids (2024), pp. 110766-110766
Open Access | Times Cited: 5
Effects of apples ( Malus domestica ) and their derivatives on metabolic conditions related to inflammation and oxidative stress and an overview of by-products use in food processing
Otávio Simões Girotto, Otávio Oliveira Furlan, Renato Cesar Moretti, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-32
Open Access | Times Cited: 4
Enhancing Probiotic Viability in Yogurt: The Role of Apple Fibers in Supporting Lacticaseibacillus casei ATCC 393 During Storage and Gastrointestinal Transit
Dimitra Dimitrellou, Eleni Sakadani, Panagiotis Kandylis
Foods (2025) Vol. 14, Iss. 3, pp. 376-376
Open Access
Apple Pomace Extract Improves MK-801-Induced Memory Impairment in Mice
Ayako Watanabe, Minori Shimada, H. Maeda, et al.
Nutrients (2024) Vol. 16, Iss. 2, pp. 194-194
Open Access | Times Cited: 3
Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products
Paulina Kęska, Karolina M. Wójciak, Joanna Stadnik, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1591-1604
Closed Access | Times Cited: 3
Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition
Piotr Zarzycki, Anna Wirkijowska, Dorota Teterycz, et al.
Applied Sciences (2024) Vol. 14, Iss. 10, pp. 3976-3976
Open Access | Times Cited: 3
Metabolomics profiling of apples of different cultivars and growth locations
Kang Chen, Raghunath Pariyani, Yajing Li, et al.
Food Innovation and Advances (2025) Vol. 4, Iss. 1, pp. 116-126
Open Access
Development and quality cum nutritional assessment based on physical properties for corn extruded snacks enriched with protein and carbohydrates: A remedy to malnutrition for society
Muzammal Shafiq, Muhammad Waseem, Yaqoob Majeed, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 633-653
Open Access | Times Cited: 1
Evaluating the dynamic effects of complex probiotics as cellulase replacements during fermentation of apple pomace
Zhiwei Wang, Haoran Tang, Yangguang Li, et al.
International Journal of Food Microbiology (2024) Vol. 425, pp. 110896-110896
Closed Access | Times Cited: 1
Evaluating the Dynamic Effects of Complex Probiotics As Cellulase Replacements During Fermentation of Apple Pomace
Zhiwei Wang, Haoran Tang, Yangguang Li, et al.
(2024)
Closed Access
Surface treatment optimization of mixed cellulose ester membrane by cold plasma treatment to improve apple juice clarification
Najmeh Ghahari, Hossein Mirsaeedghazi, Yousef Ramezan, et al.
LWT (2024), pp. 116854-116854
Open Access
Impact of yeast selection on composition of vinegar fermented from pomace of a Finnish apple cultivar
Qizai Wang, Oskar Laaksonen, Elsa Xifre Pujol, et al.
Food Bioscience (2024) Vol. 62, pp. 105447-105447
Closed Access
Impact of Thermal, High-Pressure, and Pulsed Electric Field Treatments on the Stability and Antioxidant Activity of Phenolic-Rich Apple Pomace Extracts
Diana Plamada, Miriam Arlt, Daniel Güterbock, et al.
Molecules (2024) Vol. 29, Iss. 24, pp. 5849-5849
Open Access
Exploring the valorization of fruit bio-waste for sustainable utilization in agro-food industries: A Comprehensive Review
Sunny Sharma, Umesh Sharma, Neha Sharma, et al.
Food Bioscience (2024), pp. 105768-105768
Closed Access
A New Approach to Recover Bioactive Compounds from Apple Pomace: Healthy Jelly Candies
Liliana Ciurlă, Iuliana-Maria Enache, Ioana Buțerchi, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 39-39
Open Access
Bridging the Implementation Gap between Pomace Waste and Large-Scale Baker’s Yeast Production
Josipa Lisičar Vukušić, Thomas Millenautzki, Stéphan Barbe
AgriEngineering (2023) Vol. 5, Iss. 4, pp. 2238-2252
Open Access | Times Cited: 1
Apple Pomace Extract Induces Cell Proliferation and Increases Type I Collagen and Hyaluronan Production in Human Skin Fibroblasts In Vitro
Naoki Nanashima, H. Maeda, Akira Nakajima, et al.
Plant Foods for Human Nutrition (2024) Vol. 79, Iss. 3, pp. 693-699
Closed Access
Advancing Sustainable Nutrition: Enhancing Physical and Nutritional Qualities of Cookies with Apple Pomace Extrudates
Jovana Petrović, Dušan Rakić, Biljana Pajin, et al.
Sustainability (2024) Vol. 16, Iss. 15, pp. 6702-6702
Open Access
Second Subcritical Water Pretreatment of De-Pectin Apple Pomace for Bioethanol Conversation and Whole Components Utilization
Xiaoyü Ma, Yuntian Ma, Lichen Zhang, et al.
(2023)
Closed Access
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