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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:

Grape pomace as a source of phenolic compounds and diverse bioactive properties
Carla M. Peixoto, María Inês Días, Maria José Alves, et al.
Food Chemistry (2018) Vol. 253, pp. 132-138
Open Access | Times Cited: 276

Showing 1-25 of 276 citing articles:

Management of Fruit Industrial By-Products—A Case Study on Circular Economy Approach
Débora A. Campos, Ricardo Gómez‐García, Ana A. Vilas-Boas, et al.
Molecules (2020) Vol. 25, Iss. 2, pp. 320-320
Open Access | Times Cited: 259
Grape Pomace Valorization: A Systematic Review and Meta-Analysis
Bojan Antonić, Simona Jančíková, Đani Đorđević, et al.
Foods (2020) Vol. 9, Iss. 11, pp. 1627-1627
Open Access | Times Cited: 221
Agro-industrial by-products: Valuable sources of bioactive compounds
Lívia Mateus Reguengo, Mateus Kawata Salgaço, Kátia Sivieri, et al.
Food Research International (2021) Vol. 152, pp. 110871-110871
Closed Access | Times Cited: 128
Current trends and possibilities for exploitation of Grape pomace as a potential source for value addition
Pankaj Chowdhary, Abhishek Gupta, Edgard Gnansounou, et al.
Environmental Pollution (2021) Vol. 278, pp. 116796-116796
Closed Access | Times Cited: 117
Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption
Betina Luiza Koop, Milena Nascimento da Silva, Fabíola Diniz da Silva, et al.
Food Research International (2022) Vol. 153, pp. 110929-110929
Open Access | Times Cited: 108
Obtaining green extracts rich in phenolic compounds from underexploited food by-products using natural deep eutectic solvents. Opportunities and challenges
Andrea Palos-Hernández, M. Yolanda Gutiérrez Fernández, José Escuadra Burrieza, et al.
Sustainable Chemistry and Pharmacy (2022) Vol. 29, pp. 100773-100773
Open Access | Times Cited: 78
Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and bioaccessibility
Pedro Ferreira-Santos, Clarisse Nobre, Rui M. Rodrigues, et al.
Food Chemistry (2023) Vol. 436, pp. 137780-137780
Open Access | Times Cited: 43
Grape Pomace—Advances in Its Bioactivity, Health Benefits, and Food Applications
Angélica Almanza-Oliveros, Israel Bautista-Hernández, Cecilia Castro-López, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 580-580
Open Access | Times Cited: 34
Therapeutic potential of grape pomace extracts: A review of scientific evidence
Tatiane de Oliveira Xavier Machado, Isabella Portugal, Helena de Almeida Cerqueira Kodel, et al.
Food Bioscience (2024) Vol. 60, pp. 104210-104210
Open Access | Times Cited: 17
Grape Pomace: A Review of Its Bioactive Phenolic Compounds, Health Benefits, and Applications
Janice da Conceição Lopes, Joana Madureira, F.M.A. Margaça, et al.
Molecules (2025) Vol. 30, Iss. 2, pp. 362-362
Open Access | Times Cited: 2
Feeding the skin: A new trend in food and cosmetics convergence
Catarina Faria‐Silva, Andreia Ascenso, Ana Costa, et al.
Trends in Food Science & Technology (2019) Vol. 95, pp. 21-32
Closed Access | Times Cited: 137
Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance
Flavia Dilucia, Valentina Lacivita, Amalia Conte, et al.
Foods (2020) Vol. 9, Iss. 7, pp. 857-857
Open Access | Times Cited: 127
Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate
Ana Betine Beutinger Bender, Caroline Sefrin Speroni, Karine Inês Bolson Moro, et al.
LWT (2019) Vol. 117, pp. 108652-108652
Closed Access | Times Cited: 124
Potential application of grape (Vitis vinifera L.) stem extracts in the cosmetic and pharmaceutical industries: Valorization of a by-product
Carla Monteiro Leal, Irene Gouvinhas, Rafaela A. Santos, et al.
Industrial Crops and Products (2020) Vol. 154, pp. 112675-112675
Closed Access | Times Cited: 110
Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties
Bianca R. Albuquerque, Carla Pereira, Ricardo C. Calhelha, et al.
Food Chemistry (2019) Vol. 309, pp. 125735-125735
Closed Access | Times Cited: 106
Comparison of (poly)phenolic compounds and antioxidant properties of pomace extracts from kiwi and grape juice
Mengting Zhu, Yousheng Huang, YangLing Wang, et al.
Food Chemistry (2018) Vol. 271, pp. 425-432
Closed Access | Times Cited: 104
Antifungal Activity of Phenolic and Polyphenolic Compounds from Different Matrices of Vitis vinifera L. against Human Pathogens
Giovanna Simonetti, Elisa Brasili, Gabriella Pasqua
Molecules (2020) Vol. 25, Iss. 16, pp. 3748-3748
Open Access | Times Cited: 100
Potential health benefits of phenolic compounds in grape processing by-products
Janice Nullan Averilla, Jisun Oh, Hyo Jung Kim, et al.
Food Science and Biotechnology (2019) Vol. 28, Iss. 6, pp. 1607-1615
Open Access | Times Cited: 86
Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety
Danijel D. Milinčić, Nemanja Stanisavljević, Aleksandar Ž. Kostić, et al.
LWT (2020) Vol. 138, pp. 110739-110739
Open Access | Times Cited: 84
Integral valorization of fruit waste from wine and cider industries
Paula Sette, Anabel Fernandez, José Miguel Guillén Soria, et al.
Journal of Cleaner Production (2019) Vol. 242, pp. 118486-118486
Closed Access | Times Cited: 81
Potential of grape byproducts as functional ingredients in baked goods and pasta
Mădălina Ungureanu‐Iuga, Silvia Mironeasa
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 5, pp. 2473-2505
Open Access | Times Cited: 80
Potential anti-diabetic properties of Merlot grape pomace extract: An in vitro, in silico and in vivo study of α-amylase and α-glucosidase inhibition
Camila Gabriel Kato, Rúbia Carvalho Gomes Corrêa, Diego de Souza Lima, et al.
Food Research International (2020) Vol. 137, pp. 109462-109462
Open Access | Times Cited: 75
Bioactive compounds and antioxidant capacity of grape pomace flours
Gean Charles Monteiro, Igor Otávio Minatel, Adilson Pimentel, et al.
LWT (2020) Vol. 135, pp. 110053-110053
Open Access | Times Cited: 71
Phenolic Analysis and In Vitro Biological Activity of Red Wine, Pomace and Grape Seeds Oil Derived from Vitis vinifera L. cv. Montepulciano d’Abruzzo
Adriano Mollica, Giuseppe Scioli, Alice Della Valle, et al.
Antioxidants (2021) Vol. 10, Iss. 11, pp. 1704-1704
Open Access | Times Cited: 69
Green Extraction Methods and Microencapsulation Technologies of Phenolic Compounds From Grape Pomace: A Review
Karine Inês Bolson Moro, Ana Betine Beutinger Bender, Leila Picolli da Silva, et al.
Food and Bioprocess Technology (2021) Vol. 14, Iss. 8, pp. 1407-1431
Closed Access | Times Cited: 67
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