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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:

Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils
Francisca Holgado, Ma Victoria Ruiz Méndez, Joaquı́n Velasco, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 3081-3081
Open Access | Times Cited: 18

Showing 18 citing articles:

Properties and Characterization of Sunflower Seeds from Different Varieties of Edible and Oil Sunflower Seeds
Zhenyuan Li, Xiang Fei, Xuegang Huang, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1188-1188
Open Access | Times Cited: 25
Impact of washing crude olive pomace oil with hydrogen-rich water and incorporating hydrogen into extraction solvents on quality attributes and phytochemical content of oil
Mehmet Murat Ceylan, Merve Silgan, Muhammed Allam Elnasanelkasim, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 2, pp. 2029-2040
Closed Access | Times Cited: 18
Study by means of 1H nuclear magnetic resonance of the oxidation process in high oleic sunflower oil and palm oil during deep-frying of fish cakes
Xiaoyu Luo, Benlun Hu, Caihua Jia, et al.
Food Research International (2024) Vol. 179, pp. 113942-113942
Closed Access | Times Cited: 7
Olive Pomace Oil versus High Oleic Sunflower Oil and Sunflower Oil: A Comparative Study in Healthy and Cardiovascular Risk Humans
Susana González-Rámila, Raquel Mateos, Joaquín García-Cordero, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2186-2186
Open Access | Times Cited: 23
Hydrogen‐rich solvent method in phytochemical extraction: Potential mechanisms and perspectives
Duried Alwazeer
Phytochemical Analysis (2023) Vol. 35, Iss. 2, pp. 203-219
Open Access | Times Cited: 12
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
Depolymerization and Oxidation Events in Used Frying Oils Under Conditions Simulating Gastric Digestion
Gloria Márquez‐Ruiz, Ma Victoria Ruiz Méndez, Francisca Holgado
Foods (2025) Vol. 14, Iss. 6, pp. 925-925
Open Access
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
Use of hydrogen extraction in the food industry
Duried Alwazeer
Elsevier eBooks (2024)
Closed Access | Times Cited: 2
IDENTIFICATION AND QUANTIFICATION OF MAJOR POLYPHENOLS IN DIFFERENT TYPES OF OLIVE OIL: A SYSTEMATIC REVIEW OF HEALTH BENEFITS
Mercyska Suryandari, Andik Isdianto, Novariza Fitrianti
International Journal of Islamic and Complementary Medicine (2024) Vol. 5, Iss. 1, pp. 77-90
Open Access | Times Cited: 2
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
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
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
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
Bioactive compounds in pomace olive oil modulate the inflammatory response elicited by postprandial triglyceride-rich lipoproteins in BV-2 cells
Juan Manuel Espinosa, Angélica Quintero‐Flórez, Natalia Carrasquilla, et al.
Food & Function (2023) Vol. 14, Iss. 19, pp. 8987-8999
Open Access | Times Cited: 2
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
Expanding Horizons: 1h-Nmr for Extra Virgin Olive Oil Authentication by Machine Learning Approach
José Raúl Belmonte-Sánchez, Roberto Romero‐González, Juan Antoniio Tello-Jiménez, et al.
(2024)
Closed Access
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