Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Valorization of Winemaking By-Products as a Novel Source of Antibacterial Properties: New Strategies to Fight Antibiotic Resistance
Adriana Silva, Vanessa Silva, Gilberto Igrejas, et al.
Molecules (2021) Vol. 26, Iss. 8, pp. 2331-2331
Open Access | Times Cited: 54

Showing 1-25 of 54 citing articles:

Phenolic-Rich Plant Extracts With Antimicrobial Activity: An Alternative to Food Preservatives and Biocides?
Nadia Oulahal, Pascal Degraeve
Frontiers in Microbiology (2022) Vol. 12
Open Access | Times Cited: 131
A Potential Valorization Strategy of Wine Industry by-Products and Their Application in Cosmetics—Case Study: Grape Pomace and Grapeseed
Sara M. Ferreira, Lúcia Santos
Molecules (2022) Vol. 27, Iss. 3, pp. 969-969
Open Access | Times Cited: 71
Promising Application of Grape Pomace and Its Agri-Food Valorization: Source of Bioactive Molecules with Beneficial Effects
Giusy Rita Caponio, Fabio Minervini, Grazia Tamma, et al.
Sustainability (2023) Vol. 15, Iss. 11, pp. 9075-9075
Open Access | Times Cited: 55
Antimicrobial Potential, Antioxidant Activity, and Phenolic Content of Grape Seed Extracts from Four Grape Varieties
Dimitrina Krasteva, Yavor Ivanov, Zlatina Chengolova, et al.
Microorganisms (2023) Vol. 11, Iss. 2, pp. 395-395
Open Access | Times Cited: 54
Phenolic compounds classification and their distribution in winemaking by-products
Adriana Ribeiro Silva, Vanessa Silva, Gilberto Igrejas, et al.
European Food Research and Technology (2022) Vol. 249, Iss. 2, pp. 207-239
Closed Access | Times Cited: 53
An Overview on Management and Valorisation of Winery Wastes
Violeta‐Carolina Niculescu, Roxana Elena Ionete
Applied Sciences (2023) Vol. 13, Iss. 8, pp. 5063-5063
Open Access | Times Cited: 37
Vine-Winery Byproducts as Precious Resource of Natural Antimicrobials: In Vitro Antibacterial and Antibiofilm Activity of Grape Pomace Extracts against Foodborne Pathogens
Daniela Sateriale, Giuseppina Forgione, Martina Di Rosario, et al.
Microorganisms (2024) Vol. 12, Iss. 3, pp. 437-437
Open Access | Times Cited: 15
Phytochemical analysis and biological activity of Corchorus olitorius L.: Quantitative analysis of bioactive compounds by LC–MS/MS, antibacterial, enzyme inhibition, and cytotoxic activities
Mehmet Nuri Atalar, Ramazan Erenler, Fikret Türkan, et al.
European Journal of Integrative Medicine (2023) Vol. 62, pp. 102290-102290
Closed Access | Times Cited: 17
Determination of chemical components of the endemic species Allium turcicum L. plant extract by LC-MS/MS and evaluation of medicinal potentials
Ayşe Polat, Mehmet Nuri Atalar, Ayşe Baran, et al.
Heliyon (2024) Vol. 10, Iss. 6, pp. e27386-e27386
Open Access | Times Cited: 7
Valorization of Wine Lees: Assessment of Antioxidant, Antimicrobial and Enzyme Inhibitory Activity of Wine Lees Extract and Incorporation in Chitosan Films
Panagiotis E. Athanasiou, Michaela Patila, Renia Fotiadou, et al.
Waste and Biomass Valorization (2024) Vol. 15, Iss. 10, pp. 5657-5672
Open Access | Times Cited: 7
Food Industry Byproducts as Starting Material for Innovative, Green Feed Formulation: A Sustainable Alternative for Poultry Feeding
Leonardo Brunetti, Rosalba Leuci, Maria Antonietta Colonna, et al.
Molecules (2022) Vol. 27, Iss. 15, pp. 4735-4735
Open Access | Times Cited: 27
Characterization of Antioxidant and Antimicrobial Activity and Phenolic Compound Profile of Extracts from Seeds of Different Vitis Species
Luisa Pozzo, Teresa Grande, Andrea Raffaelli, et al.
Molecules (2023) Vol. 28, Iss. 13, pp. 4924-4924
Open Access | Times Cited: 16
Antimicrobial Polymer Films with Grape Seed and Skin Extracts for Food Packaging
Yavor Ivanov, Tzonka Godjevargova
Microorganisms (2024) Vol. 12, Iss. 7, pp. 1378-1378
Open Access | Times Cited: 6
Wine-Making; “with one Stone Two Birds”? A Holistic Review of the Bio-Functional Compounds, Applications and Health Benefits of Wine and Wineries’ By-Products
Αλέξανδρος Τσούπρας, Victoria Ling Jun Ni, E. O’Mahony, et al.
(2023)
Open Access | Times Cited: 12
Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice
Virginia Prieto-Santiago, Ingrid Aguiló‐Aguayo, Francisca Isabel Bravo, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1095-1095
Open Access | Times Cited: 4
Biowaste Valorization: The Wine Industry Case
Michaela Dina Stanescu
Advances in biochemical engineering, biotechnology (2025)
Closed Access
Phenolic-Rich Wine Pomace Extracts as Antioxidant and Antipathogenic Agents Against Pseudomonas aeruginosa
Carolina María Viola, Mariana Elizabeth Danilovich, Romina Torres‐Carro, et al.
Antibiotics (2025) Vol. 14, Iss. 4, pp. 384-384
Open Access
The Effect of Grape Seed Extract on Lipid Oxidation, Color Change, and Microbial Growth in a Beef–Pork Sausage Model System
Yavor Ivanov, Tzonka Godjevargova, Milka Atanasova, et al.
Molecules (2025) Vol. 30, Iss. 8, pp. 1739-1739
Open 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
Comparison of Identification and Quantification of Polyphenolic Compounds in Skins and Seeds of Four Grape Varieties
Zlatina Chengolova, Yavor Ivanov, Tzonka Godjevargova
Molecules (2023) Vol. 28, Iss. 10, pp. 4061-4061
Open Access | Times Cited: 9
Winemaking: “With One Stone, Two Birds”? A Holistic Review of the Bio-Functional Compounds, Applications and Health Benefits of Wine and Wineries’ By-Products
Αλέξανδρος Τσούπρας, Victoria Ling Jun Ni, E. O’Mahony, et al.
Fermentation (2023) Vol. 9, Iss. 9, pp. 838-838
Open Access | Times Cited: 9
Sustainable management of wine-derived leftovers: Enhanced extraction of antioxidants and production of levulinic acid by microwave-assisted processing
Manuel Salgado-Ramos, Alberto J. Huertas-Alonso, Francisco J. Martí-Quijal, et al.
Journal of environmental chemical engineering (2024) Vol. 12, Iss. 2, pp. 112411-112411
Open Access | Times Cited: 3
Identification and Quantification of Valuable Compounds in Red Grape Seeds
Ovidiu Tiţa, Ecaterina Lengyel, Diana Ionela Stegăruș, et al.
Applied Sciences (2021) Vol. 11, Iss. 11, pp. 5124-5124
Open Access | Times Cited: 17
Potential of Fungal Endophytes Isolated from Pasture Species in Spanish Dehesas to Produce Enzymes under Salt Conditions
Carlos García‐Latorre, Sara Rodrigo, O. Santamaría
Microorganisms (2023) Vol. 11, Iss. 4, pp. 908-908
Open Access | Times Cited: 7
Comparison of Identification and Quantification of Polyphe-Nolic Compounds in Skins and Seeds of Four Grape Varieties
Zlatina Chengolova, Yavor Ivanov, Tzonka Godjevargova
(2023)
Open Access | Times Cited: 7
Page 1 - Next Page

Scroll to top