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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:

Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance
Teresa Pinto, Alice Vilela, Fernanda Cosme
Beverages (2022) Vol. 8, Iss. 2, pp. 33-33
Open Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits
Belén Hidalgo-Fuentes †, Edgar De Jesús-José †, Anselmo de J. Cabrera-Hidalgo, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 844-844
Open Access | Times Cited: 21
Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits
Mário Bezerra, Miguel Ribeiro, Fernanda Cosme, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Open Access | Times Cited: 7
Bioethanol production from concentration fruit wastes juice using bakery yeast
Lewis Atugonza Mtashobya, Shedrack Thomas Mgeni, Jovine Kamuhabwa Emmanuel
Materials for Renewable and Sustainable Energy (2025) Vol. 14, Iss. 1
Open Access
Fourier Transform Near-Infrared Spectroscopy (FT-NIR(S)) and artificial neural network for the quantitative detection of grape juice adulteration by the addition of apple juice
Paula Giarolla Silveira, Carlos Ramon de Paula Silva, José Luís Contado, et al.
Brazilian Journal of Development (2025) Vol. 11, Iss. 1, pp. e76712-e76712
Open Access
Bioethanol production from fruit wastes juice using millet and sorghum as additional fermentable sugar
Shedrack Thomas Mgeni, Lewis Atugonza Mtashobya, Jovine Kamuhabwa Emmanuel
Cleaner Energy Systems (2025), pp. 100177-100177
Open Access
Diversity, distribution and role of probiotics for human health: Current research and future challenges
Tawseefa Jan, Rajeshwari Negi, Babita Sharma, et al.
Biocatalysis and Agricultural Biotechnology (2023) Vol. 53, pp. 102889-102889
Closed Access | Times Cited: 18
Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety
Alexandra-Costina Avîrvarei, Liana Claudia Salanță, Carmen Rodica Pop, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 838-838
Open Access | Times Cited: 15
Physico-Chemical, Microbiological and Sensory Properties of Water Kefir Drinks Produced from Demineralized Whey and Dimrit and Shiraz Grape Varieties
Havva Şafak, İlhan Gün, Milna Tudor Kalit, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1851-1851
Open Access | Times Cited: 11
The Fermentation of Orange and Black Currant Juices by the Probiotic Yeast Saccharomyces cerevisiae var. boulardii
Piotr Patelski, Urszula Dziekońska‐Kubczak, Maciej Ditrych
Applied Sciences (2024) Vol. 14, Iss. 7, pp. 3009-3009
Open Access | Times Cited: 3
A review study on the effects of thermal and non-thermal processing techniques on the sensory properties of fruit juices and beverages
H. Zia, Ana Slatnar, T. Košmerl, et al.
Frontiers in Food Science and Technology (2024) Vol. 4
Open Access | Times Cited: 3
Light Intensity and Growth Media Influence Growth, Nutrition, and Phytochemical Content in Trachyandra divaricata Kunth
Ayakha Tshayingwe, Muhali Olaide Jimoh, Avela Sogoni, et al.
Agronomy (2023) Vol. 13, Iss. 1, pp. 247-247
Open Access | Times Cited: 8
Potassium Application Enhanced Plant Growth, Mineral Composition, Proximate and Phytochemical Content in Trachyandra divaricata Kunth (Sandkool)
Bakholise Bulawa, Avela Sogoni, Muhali Olaide Jimoh, et al.
Plants (2022) Vol. 11, Iss. 22, pp. 3183-3183
Open Access | Times Cited: 14
Development of soy whey fortified orange juice beverages: their physicochemical, rheological, antioxidant, and sensory properties
Hilal Ahmad Punoo, Jahangir Ahmad Rather, Andleeb Muzaffar
(2023) Vol. 1, Iss. 4, pp. 206-220
Open Access | Times Cited: 7
Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage
Ancuța Elena Prisacaru, Cristina Ghinea, Eufrozina Albu, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1311-1311
Open Access | Times Cited: 6
Inclusion of cocoa (Theobroma cacao) mucilage as a stabilizer in jackfruit (Artocarpus heterophyllus) nectar
Frank Intriago Flor, María Macías-Zambrano, Brilly Napa-Vizuete, et al.
Agroindustrial science (2023) Vol. 13, Iss. 2, pp. 75-81
Open Access | Times Cited: 6
Isotonic Drinks Based on Organic Grape Juice and Naturally Flavored with Herb and Spice Extracts
Yasmina Bendaali, Cristian Vaquero, Carlos Escott, et al.
Beverages (2023) Vol. 9, Iss. 2, pp. 49-49
Open Access | Times Cited: 5
Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits
Marcello Brugnoli, Elsa Cantadori, Mattia Pia Arena, et al.
Fermentation (2023) Vol. 9, Iss. 5, pp. 457-457
Open Access | Times Cited: 5
Physicochemical and textural properties of gummy candies prepared with fruit vinegar
Rita Székelyhidi, Zsolt Giczi, Roberta Pallag, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100473-100473
Open Access | Times Cited: 1
BIOCHEMICAL AND MICROBIOLOGICAL CHARACTERIZATION OF TRADITIONAL ROMANIAN FERMENTED DRINKS - SOCATA AND BORȘ - A REVIEW
Ecaterina Andreea CONSTANTIN, Diana CONSTANTINESCU-ARUXANDEI, Florentina MATEI, et al.
AgroLife Scientific Journal (2023) Vol. 12, Iss. 1, pp. 53-61
Open Access | Times Cited: 4
Use of Azerbaijan-grown berries to improve nutritional value and reduce toxic metals in soft drinks (including energy drinks)
Sevinj Maharramova, Mikail Maharramov
Innovaciencia Facultad de Ciencias Exactas Físicas y Naturales (2023) Vol. 11, Iss. 1
Open Access | Times Cited: 4
Physicochemical and micronutrient characterization of commercial red fruit beers
Alexa Pérez-Alva, Melissa A. Ramírez-Rodrigues, Luz Andrea Martínez-Jiménez, et al.
Food and Humanity (2023) Vol. 1, pp. 271-280
Closed Access | Times Cited: 3
Факторы, влияющие на качество и сроки годности напитков брожения из плодового сырья: Обзор предметного поля
O.S. Egorova, Диляра Рамилевна Акбулатова, A. A. Shilkin
Хранение и переработка сельхозсырья (2023), Iss. 2
Open Access | Times Cited: 3
Sensory Characterization and Acceptability of a New Lulo (Solanum quitoense Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers
Remedios Marín Arroyo, Sofía Marcela González-Bonilla
Foods (2022) Vol. 11, Iss. 19, pp. 3129-3129
Open Access | Times Cited: 6
Potentially Synbiotic Yellow Mombin Beverages: Stability during Refrigerated Storage, Physicochemical Characteristics, and Sensory Properties
Luis Eduardo Guieu Galvao Telles Ribeiro, Leonam da Silva Pereira Batista, Cristiane Fernandes de Assis, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1994-1994
Open Access | Times Cited: 2
Evaluation of Ultra–High–Pressure Sterilization in Terms of Bactericidal Effect, Qualities, and Shelf Life of ‘Xinli No. 7’ (Pyrus sinkiangensis) Pear Juice
Xiaojing Gan, Zhizhou Chen, Liwen Wang, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2729-2729
Open Access | Times Cited: 2
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