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:
Bioactive Compounds, Health Benefits and Food Applications of Artichoke (Cynara scolymus L.) and Artichoke By-Products: A Review
Pablo Ayuso, Jhazmin Quizhpe, María de los Ángeles Rosell, et al.
Applied Sciences (2024) Vol. 14, Iss. 11, pp. 4940-4940
Open Access | Times Cited: 9
Pablo Ayuso, Jhazmin Quizhpe, María de los Ángeles Rosell, et al.
Applied Sciences (2024) Vol. 14, Iss. 11, pp. 4940-4940
Open Access | Times Cited: 9
Showing 9 citing articles:
The Role of Extracts of Edible Parts and Production Wastes of Globe Artichoke (Cynara cardunculus L. var. scolymus (L.)) in Counteracting Oxidative Stress
Valentina Laghezza Masci, Irene Mezzani, Enrica Alicandri, et al.
Antioxidants (2025) Vol. 14, Iss. 1, pp. 116-116
Open Access | Times Cited: 2
Valentina Laghezza Masci, Irene Mezzani, Enrica Alicandri, et al.
Antioxidants (2025) Vol. 14, Iss. 1, pp. 116-116
Open Access | Times Cited: 2
Proximate Composition, Health Benefits, and Food Applications in Bakery Products of Purple-Fleshed Sweet Potato (Ipomoea batatas L.) and Its By-Products: A Comprehensive Review
María de los Ángeles Rosell, Jhazmin Quizhpe, Pablo Ayuso, et al.
Antioxidants (2024) Vol. 13, Iss. 8, pp. 954-954
Open Access | Times Cited: 5
María de los Ángeles Rosell, Jhazmin Quizhpe, Pablo Ayuso, et al.
Antioxidants (2024) Vol. 13, Iss. 8, pp. 954-954
Open Access | Times Cited: 5
GC-MS and HPLC Analysis of Bioactive Compounds in Globe Artichoke Extract to Enhance Antioxidant and Antibacterial Properties in Low-Salt Domiati Cheese
Samir A. Mahgoub, Salem AL-Awadi, Hassan Abdelfatah, et al.
Applied Food Research (2025), pp. 100800-100800
Open Access
Samir A. Mahgoub, Salem AL-Awadi, Hassan Abdelfatah, et al.
Applied Food Research (2025), pp. 100800-100800
Open Access
Phenolic characterization and nutraceutical evaluation of by‐products from different globe artichoke cultivars
Giusy Rita Caponio, Mirco Vacca, Laura Scalvenzi, et al.
Journal of the Science of Food and Agriculture (2025)
Open Access
Giusy Rita Caponio, Mirco Vacca, Laura Scalvenzi, et al.
Journal of the Science of Food and Agriculture (2025)
Open Access
Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties
Anna Rita Bavaro, Palmira De Bellis, Vito Linsalata, et al.
Antioxidants (2025) Vol. 14, Iss. 4, pp. 475-475
Open Access
Anna Rita Bavaro, Palmira De Bellis, Vito Linsalata, et al.
Antioxidants (2025) Vol. 14, Iss. 4, pp. 475-475
Open Access
Biological Activity of Inulin-Rich Fraction Obtained from Discarded Portions of Regional Cultivated Artichokes (Cynara cardunculus L. var. scolymus)
Nicolás Simonelli, Susan García Fillería, Valeria A. Tironi, et al.
ACS Food Science & Technology (2025)
Closed Access
Nicolás Simonelli, Susan García Fillería, Valeria A. Tironi, et al.
ACS Food Science & Technology (2025)
Closed Access
Examining the role of polyphenols in the in vitro starch hydrolysis of gluten free enriched flatbreads
María Santamaría, Raquel Garzón, Adriana Skendi, et al.
Food Chemistry (2025), pp. 144456-144456
Closed Access
María Santamaría, Raquel Garzón, Adriana Skendi, et al.
Food Chemistry (2025), pp. 144456-144456
Closed Access
In-Depth LC-ESI/HRMS-Guided Phytochemical Analysis and Antioxidant Activity Analysis of Eco-Sustainable Extracts of Cynara cardunculus (Carciofo di Paestum PGI) Leaves
Antonietta Cerulli, Roberta Cuozzo, Maria Paola Melis, et al.
Plants (2024) Vol. 13, Iss. 24, pp. 3591-3591
Open Access | Times Cited: 2
Antonietta Cerulli, Roberta Cuozzo, Maria Paola Melis, et al.
Plants (2024) Vol. 13, Iss. 24, pp. 3591-3591
Open Access | Times Cited: 2
Valorization of Cynara cardunculus L. var. scolymus Processing By-Products of Typical Landrace “Carciofo Di Montelupone” from Marche Region (Italy)
Laura Alessandroni, Lorenzo Bellabarba, Samanta Corsetti, et al.
Gastronomy (2024) Vol. 2, Iss. 4, pp. 129-140
Open Access | Times Cited: 1
Laura Alessandroni, Lorenzo Bellabarba, Samanta Corsetti, et al.
Gastronomy (2024) Vol. 2, Iss. 4, pp. 129-140
Open Access | Times Cited: 1
Antioxidant and Nutritional Potential of Artichoke (Cynara scolymus L.) By-Product Extracts in Fat-Replaced Beef Burgers with Hydrogel Emulsions from Olive Oil
Pablo Ayuso, Jhazmin Quizhpe, María de los Ángeles Rosell, et al.
Applied Sciences (2024) Vol. 14, Iss. 22, pp. 10123-10123
Open Access | Times Cited: 1
Pablo Ayuso, Jhazmin Quizhpe, María de los Ángeles Rosell, et al.
Applied Sciences (2024) Vol. 14, Iss. 22, pp. 10123-10123
Open Access | Times Cited: 1
Brassica oleracea var italica and Their By-Products as Source of Bioactive Compounds and Food Applications in Bakery Products
Jhazmin Quizhpe, Pablo Ayuso, María de los Ángeles Rosell, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3513-3513
Open Access
Jhazmin Quizhpe, Pablo Ayuso, María de los Ángeles Rosell, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3513-3513
Open Access
