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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:

Recent applications of grapes and their derivatives in dairy products
Panagiotis Kandylis, Dimitra Dimitrellou, Thomas Moschakis
Trends in Food Science & Technology (2021) Vol. 114, pp. 696-711
Closed Access | Times Cited: 54

Showing 1-25 of 54 citing articles:

Bioactive Compounds, Health Benefits and Food Applications of Grape
Dan-Dan Zhou, Jiahui Li, Ruo-Gu Xiong, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2755-2755
Open Access | Times Cited: 119
Pressurized liquid extraction as an innovative high-yield greener technique for phenolic compounds recovery from grape pomace
Tatiane de Oliveira Xavier Machado, Isabella Portugal, Helena de Almeida Cerqueira Kodel, et al.
Sustainable Chemistry and Pharmacy (2024) Vol. 40, pp. 101635-101635
Open Access | Times Cited: 17
The Wine Industry By-Products: Applications for Food Industry and Health Benefits
Raúl Ferrer‐Gallego, Paula Silva
Antioxidants (2022) Vol. 11, Iss. 10, pp. 2025-2025
Open Access | Times Cited: 55
Implementation of Sustainable Development Goals in the dairy sector: Perspectives on the use of agro-industrial side-streams to design functional foods
Daniel Granato, Márcio Carocho, Lillian Barros, et al.
Trends in Food Science & Technology (2022) Vol. 124, pp. 128-139
Open Access | Times Cited: 45
An outlook on modern and sustainable approaches to the management of grape pomace by integrating green processes, biotechnologies and advanced biomedical approaches
Matteo Perra, Gianluigi Bacchetta, Aldo Muntoni, et al.
Journal of Functional Foods (2022) Vol. 98, pp. 105276-105276
Open Access | Times Cited: 45
Grape pomace, an undervalued by-product: industrial reutilization within a circular economy vision
Evangelos Kokkinomagoulos, Panagiotis Kandylis
Reviews in Environmental Science and Bio/Technology (2023) Vol. 22, Iss. 3, pp. 739-773
Closed Access | Times Cited: 28
Unveiling the anti-oxidative potential of fruits and vegetables waste in prolonging the shelf stability of vegetable oils
Muqaddas Zahid, Samran Khalid, Sumbal Raana, et al.
Future Foods (2024) Vol. 10, pp. 100328-100328
Open Access | Times Cited: 13
Incorporation of phenolic-rich ingredients from integral valorization of Isabel grape improves the nutritional, functional and sensory characteristics of probiotic goat milk yogurt
Francyeli Araújo Silva, Rita de Cássia Ramos do Egypto Queiroga, Evandro Leite de Souza, et al.
Food Chemistry (2021) Vol. 369, pp. 130957-130957
Open Access | Times Cited: 44
Fruit by-products as potential prebiotics and promising functional ingredients to produce fermented milk
Fellipe Lopes de Oliveira, Thaise Yanka Portes Arruda, Maressa Caldeira Morzelle, et al.
Food Research International (2022) Vol. 161, pp. 111841-111841
Closed Access | Times Cited: 33
Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro
Francyeli Araújo Silva, Rita de Cássia Ramos do Egypto Queiroga, Evandro Leite de Souza, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 4, pp. 1331-1342
Open Access | Times Cited: 31
The effect of Lactobacillus plantarum LP-115 strain on improving the savor and aroma of milk containing grape sap through fermentation
Seyed Mehrdad Mirsalami, Afshar Alihosseini
Food and Humanity (2023) Vol. 1, pp. 404-414
Closed Access | Times Cited: 18
Aggregation and assessment of grape quality parameters with visible-near-infrared spectroscopy: Introducing a novel quantitative index
Xuejian Zhou, Jihong Yang, Yuan Su, et al.
Postharvest Biology and Technology (2024) Vol. 218, pp. 113131-113131
Closed Access | Times Cited: 8
Geographical origin identification of Pujiang Kyoho grapes in China using stable isotope and elemental profiles
Hanyi Mei, Jing Nie, Mingzheng Pan, et al.
Food Control (2024) Vol. 162, pp. 110454-110454
Closed Access | Times Cited: 6
Functional stirred yogurt manufactured using co‐microencapsulated or free forms of grape pomace and flaxseed oil as bioactive ingredients: Physicochemical, antioxidant, rheological, microstructural, and sensory properties
Manaf Saberi, Solmaz Saremnezhad, Mostafa Soltani, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 7, pp. 3989-4001
Open Access | Times Cited: 16
Grape Waste Materials—An Attractive Source for Developing Nanomaterials with Versatile Applications
Anda Maria Baroi, Elwira Sieniawska, Łukasz Świątek, et al.
Nanomaterials (2023) Vol. 13, Iss. 5, pp. 836-836
Open Access | Times Cited: 15
Application of Agri-Food By-Products in Cheesemaking
Graziana Difonzo, Claudia Antonino, Giacomo Squeo, et al.
Antioxidants (2023) Vol. 12, Iss. 3, pp. 660-660
Open Access | Times Cited: 12
A lightweight and efficient model for grape bunch detection and biophysical anomaly assessment in complex environments based on YOLOv8s
Wenji Yang, Xiaoying Qiu
Frontiers in Plant Science (2024) Vol. 15
Open Access | Times Cited: 4
Effect of Whey and Grape Pomace Addition on the Physicochemical and Sensory Characteristics of Fermented Dairy Beverages
Débora Lourenço Lemos de Mello, Laines Cassiano Sumera, Aderson Reginaldo Sampaio, et al.
(2025)
Closed Access
Microencapsulated grape pomace extract as an antioxidant ingredient added to Greek-style yogurt: Storage stability an in vitro bioaccessibility
Madelina López-Astorga, Marcos Leon‐Bejarano, Nohemí Gámez‐Meza, et al.
Food Chemistry (2025) Vol. 477, pp. 143550-143550
Closed Access
Sustainable Wine Fining: Evaluating Grape Pomace as a Natural Alternative to Commercial Agents
Evangelos Kokkinomagoulos, Panagiotis Kandylis
Beverages (2025) Vol. 11, Iss. 2, pp. 31-31
Open Access
Effect of whey and grape pomace addition on the physicochemical and sensory characteristics of fermented dairy beverages
Débora Lourenço Lemos de Mello, Laines Cassiano Sumera, Aderson Reginaldo Sampaio, et al.
Food and Humanity (2025), pp. 100628-100628
Closed Access
Towards the Optimization of Microwave-Assisted Extraction and the Assessment of Chemical Profile, Antioxidant and Antimicrobial Activity of Wine Lees Extracts
Dimitra Tagkouli, Thalia Tsiaka, Eftichia Kritsi, et al.
Molecules (2022) Vol. 27, Iss. 7, pp. 2189-2189
Open Access | Times Cited: 16
Bioaccessibility of Phenolic Compounds and Antioxidant Properties of Goat-Milk Powder Fortified with Grape-Pomace-Seed Extract after In Vitro Gastrointestinal Digestion
Danijel D. Milinčić, Nemanja Stanisavljević, Aleksandar Ž. Kostić, et al.
Antioxidants (2022) Vol. 11, Iss. 11, pp. 2164-2164
Open Access | Times Cited: 16
Exploring the efficacy and industrial potential of polyphenol products from grapes and their by-products
Rita Abi Rached, Matteo Perra, Maria Letizia Manca, et al.
Sustainable Chemistry and Pharmacy (2024) Vol. 42, pp. 101805-101805
Closed Access | Times Cited: 3
Effect of grape pomace from red cultivar 'Nero d’Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese
Pietro Barbaccia, Gabriele Busetta, Marcella Barbera, et al.
Journal of Applied Microbiology (2021) Vol. 133, Iss. 1, pp. 130-144
Open Access | Times Cited: 18
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