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:

Beneficial Effects of Apple Vinegar on Hyperglycemia and Hyperlipidemia in Hypercaloric-Fed Rats
Driss Ousaaid, Hassan Laaroussi, Meryem Bakour, et al.
Journal of Diabetes Research (2020) Vol. 2020, pp. 1-7
Open Access | Times Cited: 44

Showing 1-25 of 44 citing articles:

Fruits Vinegar: Quality Characteristics, Phytochemistry, and Functionality
Driss Ousaaid, Hamza Mechchate, Hassan Laaroussi, et al.
Molecules (2021) Vol. 27, Iss. 1, pp. 222-222
Open Access | Times Cited: 59
Investigating the synergistic effects of apple vinegar and deep eutectic solvent as natural antibiotics: an experimental and COSMO-RS analysis
Abdenacer Mouffok, Abir Boublia, Djedjiga Bellouche, et al.
International Journal of Environmental Health Research (2024), pp. 1-22
Closed Access | Times Cited: 8
Effect of antioxidant-rich propolis and bee pollen extracts against D-glucose induced type 2 diabetes in rats
Hassan Laaroussi, Meryem Bakour, Driss Ousaaid, et al.
Food Research International (2020) Vol. 138, pp. 109802-109802
Open Access | Times Cited: 52
Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms
Gülsüm Deveci, Elif Çelik, Duygu Ağagündüz, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 923-923
Open Access | Times Cited: 13
Polyphenolic profile, processing impact, and bioaccessibility of apple fermented products
Kübra Küçükgöz, Javier Echave, Paula García-Oliveira, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-20
Closed Access | Times Cited: 5
Antibacterial apple cider vinegar eradicates methicillin resistant Staphylococcus aureus and resistant Escherichia coli
Darshna Yagnik, Malcolm Ward, Ajit J. Shah
Scientific Reports (2021) Vol. 11, Iss. 1
Open Access | Times Cited: 31
Anti-Anemic Effect of Antioxidant-Rich Apple Vinegar against Phenylhydrazine-Induced Hemolytic Anemia in Rats
Driss Ousaaid, Asmae El Ghouizi, Hassan Laaroussi, et al.
Life (2022) Vol. 12, Iss. 2, pp. 239-239
Open Access | Times Cited: 22
Therapeutic Potentials of Reducing Liver Fat in Non-Alcoholic Fatty Liver Disease: Close Association with Type 2 Diabetes
Georgios Tsamos, Dimitra Vasdeki, Theocharis Koufakis, et al.
Metabolites (2023) Vol. 13, Iss. 4, pp. 517-517
Open Access | Times Cited: 12
Beneficial effect of vinegar consumption associated with regulating gut microbiome and metabolome
Ting Xia, Chaoyan Kang, Xiao Qiang, et al.
Current Research in Food Science (2023) Vol. 8, pp. 100566-100566
Open Access | Times Cited: 11
Apple cider vinegar for weight management in Lebanese adolescents and young adults with overweight and obesity: a randomised, double-blind, placebo-controlled study
Rony Abou‐Khalil, Jeanne Andary, Elissar El‐Hayek
BMJ Nutrition Prevention & Health (2024) Vol. 7, Iss. 1, pp. 61-67
Open Access | Times Cited: 4
Changes in nutrient composition, antioxidant capacity, phenolics, and volatile organic compounds in black mulberry vinegar across different fermentation stages
Lichun Shao, Xinxin Zhao, Wenchao Cai, et al.
Food Bioscience (2025), pp. 106222-106222
Closed Access
Effect of Different Fermentation Methods on the Physicochemical, Bioactive and Volatile Characteristics of Wolfberry Vinegar
Xiao Qiang, Man Zhao, Ting Xia, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1078-1078
Open Access
Snakefruit (Salacca zalacca (Gaerth.)Voss) vinegar with mixed culture fermentation and lipid regulation: A study on CCl₄-induced male rats
Viera Nu’riza Pratiwi, Chintia Dara Anggraini, Rizki Nurmalya Kardina, et al.
Research Square (Research Square) (2025)
Closed Access
The Nutritional and Antioxidant Potential of Artisanal and Industrial Apple Vinegars and Their Ability to Inhibit Key Enzymes Related to Type 2 Diabetes In Vitro
Driss Ousaaid, Hassan Laaroussi, Hamza Mechchate, et al.
Molecules (2022) Vol. 27, Iss. 2, pp. 567-567
Open Access | Times Cited: 16
The antioxidant, antidiabetic, and antihyperlipidemic effects of the polyphenolic extract from Salvia blancoana subsp. mesatlantica on induced diabetes in rats
Souad Maache, Hassan Laaroussi, Najoua Soulo, et al.
Bioresources and Bioprocessing (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 3
Antifungal and Antibacterial Activities of Apple Vinegar of Different Cultivars
Driss Ousaaid, Hassan Laaroussi, Meryem Bakour, et al.
International Journal of Microbiology (2021) Vol. 2021, pp. 1-6
Open Access | Times Cited: 23
Phytochemical Screening and Antidiabetic Efficacy of Balanites aegyptiaca Seed Extract and Their Silver Nanoparticles on Muscle and Pancreatic Cell Lines
Monika Bhardwaj, Poonam Yadav, Mansi Yadav, et al.
ACS Omega (2024) Vol. 9, Iss. 21, pp. 22660-22676
Open Access | Times Cited: 2
Fermentation Characteristics of Unripe Citrus unshiu Vinegar Production Using Acetic Acid Bacteria Isolated from Traditional Fermented Vinegars
Sang-Hun Won, Yeong-Jun Kim, Kyu-Taek Choi, et al.
Preventive Nutrition and Food Science (2024) Vol. 29, Iss. 2, pp. 220-227
Open Access | Times Cited: 2
Anti-diabetic efficacy and selective inhibition of methyl glyoxal, intervention with biogenic Zinc oxide nanoparticle
S. Manimegalai, Shreya Chakraborty, Menaka Priya Balaji, et al.
Environmental Research (2022) Vol. 216, pp. 114475-114475
Closed Access | Times Cited: 10
Effect of a Combination of Rosa canina Fruits and Apple Cider Vinegar against Hydrogen Peroxide-Induced Toxicity in Experimental Animal Models
Driss Ousaaid, Hassan Laaroussi, Meryem Bakour, et al.
Journal of Food Quality (2022) Vol. 2022, pp. 1-9
Open Access | Times Cited: 9
Optimization of ultrasound-treated horsetail-fortified traditional apple vinegar using RSM and ANFIS modeling: bioactive and sensory properties
Nazan Tokatlı Demirok, Seydi Yıkmış, Aylin Duman Altan, et al.
Journal of Food Measurement & Characterization (2023) Vol. 18, Iss. 1, pp. 256-271
Closed Access | Times Cited: 5
Identification of curcumin as a potential α‐glucosidase and dipeptidyl‐peptidase 4 inhibitor: Molecular docking study, in vitro and in vivo biological evaluation
Wanxiu Cao, Xin Chen, Yaoxian Chin, et al.
Journal of Food Biochemistry (2021) Vol. 46, Iss. 3
Open Access | Times Cited: 12
Antioxidant, Anti-Obesity, and Anti-Aging Activities of Jeju Citrus Blended Vinegar
Ye‐Rang Yun, Bo-Yeon Park, Sung‐Hyun Kim, et al.
Foods (2021) Vol. 10, Iss. 7, pp. 1441-1441
Open Access | Times Cited: 12
The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams
Anna Łepecka, Piotr Szymański, Anna Okoń, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1565-1565
Open Access | Times Cited: 4
Enhancing citric acid tolerance of Acetobacter tropicalis using chemical and physical mutagenesis and adaptive evolution to improve the quality of lemon fruit vinegar
Shaojie Yang, Kang Li, Hua Liu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 5, pp. 2581-2596
Closed Access | Times Cited: 1
Page 1 - Next Page

Scroll to top