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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:

Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods
Ma Victoria Ruiz Méndez, Gloria Márquez‐Ruiz, Francisca Holgado, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 2906-2906
Open Access | Times Cited: 21

Showing 21 citing articles:

Evaluation of phenolic compounds, antioxidant activity and pigment content in emerging and traditional plant-based oils in Mediterranean gastronomy
Sol Diez Rodilla, Montserrat Martínez-Pineda, Cristina Yagüe-Ruiz, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 33, pp. 100771-100771
Open Access | Times Cited: 11
Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil
M. Dolores Álvarez, Susana Cofrades, Miriam Pérez‐Mateos, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 4054-4054
Open Access | Times Cited: 15
Looking into the lipid profile of avocado and byproducts: Using lipidomics to explore value‐added compounds
Bruna B. Neves, Sara Pinto, Rita Pais, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Open Access | Times Cited: 3
Changes in stability, phytonutrients, 3-chloropropanol esters and glycidyl esters of peanut oil-based diacylglycerols during heat treatment
Yongsi Lv, Xianwu Peng, Yee‐Ying Lee, et al.
Food Research International (2024) Vol. 194, pp. 114900-114900
Closed Access | Times Cited: 3
Recent advances in spectroscopic approaches for assessing the stability of bioactive compounds and quality indices of olive oil during deep-frying: Current knowledge, challenges, and implications
Taha Mehany, J.M. González-Sáiz, C. Pizarro
Food Chemistry (2024) Vol. 464, pp. 141624-141624
Open Access | Times Cited: 3
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
Effect of Olive Pomace Oil on Cardiovascular Health and Associated Pathologies
Susana González-Rámila, Beatriz Sarriá, Miguel A. Seguido, et al.
Nutrients (2022) Vol. 14, Iss. 19, pp. 3927-3927
Open Access | Times Cited: 11
Natural pre-treatment in raisins production: Effects on quality during storage
Victoria Diniz Shimizu-Marin, Yara Paula Nishiyama-Hortense, Carolina Olivati, et al.
Journal of Stored Products Research (2024) Vol. 107, pp. 102342-102342
Closed Access | Times Cited: 2
Technological innovations in margarine production: Current trends and future perspectives on trans‐fat removal and saturated fat replacement
Ankit Bihola, M. B. Chaudhary, M. R. Bumbadiya, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Closed Access | Times Cited: 2
Efficacy mechanisms research progress of the active components in the characteristic woody edible oils
Lili Xu, Wei Wang, Kaiwen Bai, et al.
Food Frontiers (2023) Vol. 4, Iss. 4, pp. 1578-1605
Open Access | Times Cited: 5
Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance
M. Dolores Álvarez, Beatriz Herranz, Arancha Saiz, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2138-2138
Open Access | Times Cited: 4
Developing method of simultaneously determining content of 11 triterpene alcohols and analyzing the influence factors in camellia oil
Yonglin Li, Shengmin Zhou, Yaoyao Dong, et al.
Journal of Food Composition and Analysis (2023) Vol. 122, pp. 105494-105494
Closed Access | Times Cited: 4
Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products
M. Dolores Álvarez, Arancha Saiz, Beatriz Herranz, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 603-603
Open Access | Times Cited: 1
Improvement in Frying Stability of Safflower Oil by Blending with Refined Olive Pomace Oil during Deep Fat Frying
Ezgi GENÇ, Aslı Yorulmaz
Journal of Oleo Science (2023) Vol. 72, Iss. 10, pp. 901-910
Open Access | Times Cited: 3
Assessment of the Physicochemical Properties of Fragrant Rapeseed Blended Hotpot Oil by Principal Component Analysis
Yunpeng Ding, Pan Gao, Yanni Mao, et al.
Journal of Oleo Science (2023) Vol. 72, Iss. 3, pp. 263-272
Open Access | Times Cited: 2
Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace Oil
Joaquı́n Velasco, Aída García‐González, Rosario Zamora, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2125-2125
Open Access | Times Cited: 2
Olive pomace oil improves the oxidative stability and nutritional value of oil-based cakes with anise essence, a traditional confectionery product in Spain
Joaquı́n Velasco, Aída García‐González, Rosario Zamora, et al.
LWT (2023) Vol. 184, pp. 115081-115081
Open Access | Times Cited: 2
The Effect of Deep Frying French Fries and Two Types of Iberian Pork on the Characteristics of Extra Virgin Olive Oil and the Fried Products
Ana I. Carrapiso, Eva María Otero-Bazago, José Ángel Gil-Amado, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3394-3394
Open Access | Times Cited: 3
Lipid Quality Changes in French Fries, Chicken Croquettes, and Chicken Nuggets Fried with High-Linoleic and High-Oleic Sunflower Oils in Domestic Deep Fryers
Ma Victoria Ruiz Méndez, Joaquı́n Velasco, Adriana Salud Lastrucci, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2419-2419
Open Access
Compostos bioativos presentes no azeite de oliva e seus subprodutos: revisão bibliográfica
Cristiana Basso, Greici Cerezer Uliana, Neila Silvia Pereira dos Santos Richards
Research Society and Development (2022) Vol. 11, Iss. 10, pp. e196111032580-e196111032580
Open Access | Times Cited: 1
Developing method of simultaneously determining 11 triterpene alcohols and analyzing their characteristics in camellia oil
Yonglin Li, Shengmin Zhou, Yaoyao Dong, et al.
Research Square (Research Square) (2023)
Open Access
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