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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:

Phenolic compounds and contaminants in olive oil and pomace – A narrative review of their biological and toxic effects
Luana Schmidt, Osmar D. Prestes, Paula Rossini Augusti, et al.
Food Bioscience (2023) Vol. 53, pp. 102626-102626
Closed Access | Times Cited: 23

Showing 23 citing articles:

Transforming plant-based waste and by-products into valuable products using various “Food Industry 4.0” enabling technologies: A literature review
Abderrahmane Aït‐Kaddour, Abdo Hassoun, Inès Tarchi, et al.
The Science of The Total Environment (2024) Vol. 955, pp. 176872-176872
Open Access | Times Cited: 12
Current advances in the interaction mechanisms, nutritional role and functional properties of phenolic compound-starch complexes
Hugo José Martins Carvalho, Débora Tamires Vítor Pereira, Milene Teixeira Barcia, et al.
Food Research International (2025) Vol. 202, pp. 115744-115744
Closed Access | Times Cited: 1
Unraveling the Role of Humic Acid in the Oxidation of Phenolic Contaminants by Soluble Manganese Oxo-Anions
Jingquan Wang, Zhizhuo Chai, Haizheng Su, et al.
Environmental Science & Technology (2024) Vol. 58, Iss. 19, pp. 8576-8586
Closed Access | Times Cited: 7
Antioxidant Activity of Aqueous Extracts Obtained from By-Products of Grape, Olive, Tomato, Lemon, Red Pepper and Pomegranate
M.L. Timón, A.I. Andrés, M.J. Petrón
Foods (2024) Vol. 13, Iss. 12, pp. 1802-1802
Open Access | Times Cited: 5
Analysis of Olive Oil Mill Wastewater from Conventionally Farmed Olives: Chemical and Microbiological Safety and Polyphenolic Profile for Possible Use in Food Product Functionalization
Lino Sciurba, Serena Indelicato, Raimondo Gaglio, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 449-449
Open Access
Bacterial cellulose biosynthesis in the presence of raw moist olive pomace: A green sustainable approach that enhances biopolymer production and properties
Pedro Jorge Louro Crugeira, Halima Khelifa, Luísa Barreira, et al.
Biomass and Bioenergy (2025) Vol. 197, pp. 107789-107789
Closed Access
Assessing the Shelf-Life of Olive Oil Under Different Storage Conditions: A Review of Predictive Models
Nuno Ferreiro, Ana C. A. Veloso, José Alberto Pereira, et al.
Food Engineering Reviews (2025)
Open Access
Simulated Gastrointestinal Digestion of Chestnut (Castanea sativa Mill.) Shell Extract Prepared by Subcritical Water Extraction: Bioaccessibility, Bioactivity, and Intestinal Permeability by In Vitro Assays
Diana Pinto, Ana Margarida Silva, Stefano Dall’Acqua, et al.
Antioxidants (2023) Vol. 12, Iss. 7, pp. 1414-1414
Open Access | Times Cited: 9
Effects of olive oil on hepatic steatosis and liver enzymes: A systematic review
Yiwei Ma, Xinyue Ding, Jie Gu, et al.
Journal of Functional Foods (2023) Vol. 109, pp. 105815-105815
Open Access | Times Cited: 7
Carvacrol as a food additive: Toxicological aspects and the role of nanotechnology in enhancing its antimicrobial and antioxidant properties
Thaís Benincá, Luana Schmidt, Louise Thomé Cardoso, et al.
Food Research International (2024) Vol. 197, pp. 115256-115256
Closed Access | Times Cited: 2
Potentiality Assessment of the Acetylcholinesterase-Inhibitory Activity of Olive Oil with an Additive Edible Insect Powder
Joanna Grzelczyk, Ilona Gałązka‐Czarnecka, Joanna Oracz
Molecules (2023) Vol. 28, Iss. 14, pp. 5535-5535
Open Access | Times Cited: 4
Bioavailable Phenolic Compounds from Olive Pomace Present Anti-Neuroinflammatory Potential on Microglia Cells
Luana Schmidt, Bruna Krieger Vargas, Camila Sant’Anna Monteiro, et al.
Foods (2023) Vol. 12, Iss. 22, pp. 4048-4048
Open Access | Times Cited: 4
Enriched oil-in-water emulsions as bioactive agents for locust bean gum films: A comparative investigation
Rodrigo F. Gouvêa, Mariana G.C. Azevedo, Carlos Adam Conté-Júnior, et al.
Food Bioscience (2024) Vol. 60, pp. 104254-104254
Closed Access | Times Cited: 1
Pasta Incorporating Olive Pomace: Impact on Nutritional Composition and Consumer Acceptance of a Prototype
Diana Melo, Bárbara C. C. Oliveira, Carla Barbosa, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2933-2933
Open Access | Times Cited: 1
Enhanced removal of phenolic pollutants over MnO2 initiated by peracetic acid: In situ generation of a heterogeneous Mn(III)-hydroperoxo complex
Xueyan Liu, Kangping Cui, Yuan Yao, et al.
Chemical Engineering Journal (2024) Vol. 500, pp. 157135-157135
Closed Access | Times Cited: 1
Foods Including Polycyclic Aromatic Hydrocarbons (PAHs) and Spectroscopic Identifications of PAHs
A. Er, Elif Çakır, Sefa Çeli̇k, et al.
Interdisciplinary cancer research (2024)
Closed Access
Polycyclic Aromatic Hydrocarbons (PAHs) in Olive Pomace Oil: Occurrence, Analytical Determination, and Mitigation Strategies
Laura Barp, Sabrina Moret
Food Analytical Methods (2024) Vol. 17, Iss. 7, pp. 1100-1122
Closed Access
Industrial Two-Phase Olive Pomace Slurry-Derived Hydrochar Fuel for Energy Applications
Adnan Asad Karim, Ma Lourdes Martínez‐Cartas, Manuel Cuevas
Polymers (2024) Vol. 16, Iss. 11, pp. 1529-1529
Open Access
From tyrosine to hydroxytyrosol: a pathway involving biologically active compounds and their determination in wines by ultra performance liquid chromatography with mass spectrometry
Marina Gonzalez‐Ramirez, Ana B. Cerezo, Eva Valero, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 15, pp. 9399-9409
Open Access
Exploring the Phytoconstituents, Differential Pharmacology, and Interaction with Empagliflozin of Olea europaea Leaves Extracts
Zinah Kadhim Saeed, Ali Al‐Samydai, Moath Alqaraleh, et al.
Indian Journal of Pharmaceutical Education and Research (2024) Vol. 58, Iss. 3s, pp. s1008-s1017
Open Access
Hydrothermal Coliquefaction of Anaerobic Digestate with Polyphenolic Extracts from Agricultural Byproducts Producing Nearly Nitrogen-Free Biocrude Oil
Hanifrahmawan Sudibyo, Budhijanto Budhijanto, Crispín Celis, et al.
Sustainable Energy & Fuels (2024) Vol. 8, Iss. 19, pp. 4533-4549
Closed Access
A comparative study of fluorescence hyperspectral imaging and FTIR spectroscopy combined with chemometrics for the detection of extra virgin olive oil adulteration
Zibin Jiao, Lingling Song, Yingling Zhang, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access
AZEITE DE OLIVA: MERCADO E INSERÇÃO DE MARCAS GAÚCHAS NA CIDADE DE SANTA MARIA, RS
Samanta Iop, Ivo Elesbão
Editora Científica Digital eBooks (2023), pp. 65-81
Open Access
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