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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:

Assessing the bioactivity, cytotoxicity, and rheological properties of pectin recovered from citrus peels
Marie Carene Nancy Picot-Allain, Atefeh Amiri, Khalida Abdoun-Ouallouche, et al.
Food Bioscience (2022) Vol. 46, pp. 101550-101550
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Physicochemical and antioxidant properties of Citrus macroptera peel pectin extracted by different methods and its impact on nutritional quality of strawberry jam during long-term storage
Robin Sarkar, Mukta Roy, Mahabub Alam, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access | Times Cited: 3
Physicochemical properties and in vitro hypolipidemic activities of three different bonding state pectic polysaccharide fractions extracted sequentially from pear pulp
Luyao Chen, Yijing Pu, He Xu, et al.
International Journal of Biological Macromolecules (2025), pp. 140284-140284
Closed Access | Times Cited: 2
Functional Ingredients and Additives from Lemon by-Products and Their Applications in Food Preservation: A Review
Daniela Magalhães, Ana A. Vilas-Boas, Paula Teixeira, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1095-1095
Open Access | Times Cited: 38
Synergistic effect of pectin and the flavanols mixture on in vitro starch digestion and the corresponding mechanism
Yajuan Qin, Yutong Zhang, Xiaoai Chen, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110554-110554
Closed Access | Times Cited: 14
Novel pectin-based nanocomposite film for active food packaging applications
Muhammed R. Sharaby, Emad A. Soliman, Adel B. Abdel-Rahman, et al.
Scientific Reports (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 37
Update of high-intensity ultrasound applications for the extraction of pectin from agri-food by-products
Oswaldo Hernández‐Hernández, Álvaro Ferreira-Lazarte, Brijesh K. Tiwari, et al.
TrAC Trends in Analytical Chemistry (2024) Vol. 175, pp. 117728-117728
Open Access | Times Cited: 7
Microwave-assisted acid extraction of high-methoxyl kinnow (Citrus reticulata) peels pectin: Process, techno-functionality, characterization and life cycle assessment
Muskaan Duggal, Devendra Pratap Singh, Saumya Singh, et al.
Food Chemistry Molecular Sciences (2024) Vol. 9, pp. 100213-100213
Open Access | Times Cited: 5
Citrus pomace co-fermentation improved its protein and amino acids by Bacillus amyloliquefaciens and Candida utilis
Feibi Sheng, Xi Hu, Jiarui Zeng, et al.
Process Biochemistry (2023) Vol. 130, pp. 545-554
Closed Access | Times Cited: 12
Multivariate analysis of metabolites in Citri Reticulatae Pericarpium and Citri Reticulatae Pericarpium Viride extracts based on metabolomics approach and their antioxidant activity
Jiyuan Xiao, Jiatian Li, Yanzi Zhao, et al.
Food Bioscience (2024) Vol. 58, pp. 103727-103727
Closed Access | Times Cited: 4
A biodegradable multifunctional pectin–montmorillonite fertilizer coating: Controlled-release, water-retention and soil-cementation
Fangzhou Xu, Shikai Zhang, Qicong Wu, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134118-134118
Closed Access | Times Cited: 4
Influence of Citric Acid and Hydrochloric Acid with High-Pressure Processing on Characteristics of Pectic Polysaccharide from Choerospondias axillaris Fruit Peel
Lu Li, Shupeng Chen, Jinghui Lu, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 6, pp. 1235-1245
Closed Access | Times Cited: 11
Effect of ultrasonication on extraction yield, and the rheological and physicochemical characteristics of Mucuna sloanei gum
Adedola S. Adeboye, Atefeh Amiri, Mohammad Naushad Emmambux
International Journal of Biological Macromolecules (2025), pp. 141794-141794
Open Access
Analytical Strategies for Green Extraction, Characterization, and Bioactive Evaluation of Polyphenols, Tocopherols, Carotenoids, and Fatty Acids in Agri-Food Bio-Residues
David Vicente-Zurdo, Esther Gómez-Mejía, Sonia Morante‐Zarcero, et al.
Molecules (2025) Vol. 30, Iss. 6, pp. 1326-1326
Open Access
Effects of citrus fiber on the emulsifying properties and molecular structure of mutton myofibrillar protein: An underlying mechanisms study
Chenyan Zhu, Shunliang Zhang, Ning Zhu, et al.
Food Bioscience (2022) Vol. 51, pp. 102304-102304
Closed Access | Times Cited: 15
Citrus by-products Valorization Using Deep Eutectic Solvents – A Review
Cristiane Nunes da Silva, Laura Martins Pina de Almeida, Ailton César Lemes, et al.
Food Bioscience (2024) Vol. 60, pp. 104446-104446
Closed Access | Times Cited: 3
Physicochemical and functional properties of pectic polysaccharides extracted with four different chelators from sesame hull
Qing Guo, Shuai Xu, Xiao‐Juan Zhao, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 5, pp. 2289-2303
Closed Access | Times Cited: 7
Valorization of fruit waste from Cucurbitaceae family: Profiling of phytoconstituent of Benincasa hispida and Citrullus lanatus rinds using ultrasound-assisted extraction
Ida Madiha Yusoff, Lee Suan Chua, Zarani Mat Taher
Food Bioscience (2022) Vol. 51, pp. 102190-102190
Closed Access | Times Cited: 11
From Bin to Benefit: Sustainable Valorization of Grapefruit (Citrus paradisi) Byproducts Towards the Circular Economy
Sahil Chaudhary, Barinderjit Singh
Current Food Science and Technology Reports (2024) Vol. 2, Iss. 3, pp. 271-296
Closed Access | Times Cited: 2
The potential of citrus by-products in the development of functional food and active packaging
Ana Rita Soares Mateus, Sílvia Cruz Barros, Angelina Pena, et al.
Advances in food and nutrition research (2023), pp. 41-90
Closed Access | Times Cited: 5
Pectin as a Biomaterial in Regenerative Endodontics—Assessing Biocompatibility and Antibacterial Efficacy against Common Endodontic Pathogens: An In Vitro Study
Raghda Magdy Abdelgawad, Nailê Damé‐Teixeira, Katarzyna Gurzawska, et al.
Bioengineering (2024) Vol. 11, Iss. 7, pp. 653-653
Open Access | Times Cited: 1
How the Chemical Properties of Polysaccharides Make It Possible to Design Various Types of Organic–Inorganic Composites for Catalytic Applications
Sandugash Akhmetova, А. К. Жармагамбетова, E. T. Talgatov, et al.
Molecules (2024) Vol. 29, Iss. 13, pp. 3214-3214
Open Access | Times Cited: 1
Grapefruit peel waste: unlocking the potential for industrial applications in the circular economy
Sahil Chaudhary, Barinderjit Singh
Food Science and Biotechnology (2024) Vol. 34, Iss. 10, pp. 2131-2155
Closed Access | Times Cited: 1
Evaluation of a Novel Phosphorylated Red Dragon Fruit Peel Pectin for Enhancement of Thermal Stability and Functional Activity
Shiquan Qian, Zhangrui Sheng, Qi Meng, et al.
Plant Foods for Human Nutrition (2022) Vol. 77, Iss. 1, pp. 150-154
Closed Access | Times Cited: 6
Development of functional active films from blend of gelatin with crude orange juice pomace pectin: Test for packaging of virgin olive oil
Imène Chentir, Chouaib Aribi, Ahmed Fouzi Tarchoun, et al.
Packaging Technology and Science (2023) Vol. 37, Iss. 1, pp. 17-37
Closed Access | Times Cited: 3
Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products
Mónica Umaña, Laura Llull, J. Bon, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3750-3750
Open Access | Times Cited: 5
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