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:

Unraveling the effect of storage duration on antioxidant properties, physicochemical and sensorial parameters of ready to serve Kinnow-Amla beverages
Sukhvinder Singh Purewal, Rishav Kamboj, Kawaljit Singh Sandhu, et al.
Applied Food Research (2022) Vol. 2, Iss. 1, pp. 100057-100057
Open Access | Times Cited: 17

Showing 17 citing articles:

The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures
Yanlin Zhang, Yixian Xu, Qi Wang, et al.
Food Chemistry X (2023) Vol. 18, pp. 100669-100669
Open Access | Times Cited: 17
Development and accelerated shelf-life assessment of coconut squash: A comprehensive evaluation of physicochemical, antioxidant, and sensory attributes
Sara Shahbaz, Iahtisham-Ul-Haq, Nida Nadeem, et al.
Food Chemistry X (2025), pp. 102237-102237
Open Access
Comparative analysis of phytochemical properties in preserved and non-preserved butterfly pea flower beverages during storage
Endah Puspitojati, Novia Aristi Rahayu, Nur Fatimah, et al.
BIO Web of Conferences (2025) Vol. 159, pp. 01003-01003
Open Access
Influence of Water Properties on the Physicochemical and Sensorial Parameters of Water Kefir
Suzan Tireki
Journal of Culinary Science & Technology (2024), pp. 1-21
Closed Access | Times Cited: 3
Effect of nonthermal technologies on the shelf life of fruits and their products: A review on the recent trends
Kosana Pravallika, Snehasis Chakraborty
Applied Food Research (2022) Vol. 2, Iss. 2, pp. 100229-100229
Open Access | Times Cited: 18
Impact of different processing techniques (chemical, heating and sonication) on physicochemical and microbial characterization of kinnow-whey based beverage
Farzana Siddique, Ashiq Hussain, Saima Noreen, et al.
Discover Food (2023) Vol. 3, Iss. 1
Open Access | Times Cited: 7
Phytonutritional and Sensorial Assessment of a Novel Functional Beverage Formulated from an Underutilized Fruit of Carissa spinarum L
Turfa Mamoona, Nagina Rafique, Muhammad Zubair Khan, et al.
ACS Omega (2023) Vol. 8, Iss. 36, pp. 32643-32655
Open Access | Times Cited: 5
Effect of edible coating from octenyl succinic anhydride modified rye starch to extend shelf life of plums
Pinderpal Kaur, Kawaljit Singh Sandhu, Sneh Punia Bangar, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 2, pp. 987-994
Closed Access | Times Cited: 6
Effect of processing on bioactive profile, minerals, and bitterness‐causing compounds of Kinnow jam
Sukhvinder Singh Purewal, Kawaljit Singh Sandhu, Pinderpal Kaur, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 9
Closed Access | Times Cited: 4
Utilization of Kinnow peel for candy production: A study on quality attributes and storage stability
Harjinder Kaur, Gurpreet Singh, Rupesh Kaushik, et al.
Journal of Applied and Natural Science (2024) Vol. 16, Iss. 2, pp. 854-864
Open Access
Determination of the optimal storage zone of functional beverages based on sprouted grain extracts using mathematical models
А. А. Молдакаримов, Auyelbek Iztayev, Nurzhan Zh. Muslimov, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 1006-1027
Open Access
Development and characterization of probiotic Ragi-based composite dairy product
Shweta Kumari, Priya Dhyani, Aayushi Mishra, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access
Processing mediated suppression of bitterness causing compounds in ready to serve kinnow beverage
Sukhvinder Singh Purewal, Kartik Sharma, Pinderpal Kaur, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100275-100275
Open Access | Times Cited: 1
Bioactive profile and antioxidant properties of Kinnow seeds: A report broadening its potential
Sukhvinder Singh Purewal, Pinderpal Kaur, Kawaljit Singh Sandhu
Applied Food Research (2022) Vol. 2, Iss. 2, pp. 100135-100135
Open Access | Times Cited: 2
Evaluating the Effects of Wheat Cultivar and Extrusion Processing on Nutritional, Health-Promoting, and Antioxidant Properties of Flour
Sneh Punia Bangar, Kawaljit Singh Sandhu, Alexandru Rusu, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 2
Physicochemical and Sensory Parameters of Vegan Water Kefir Beverages Fermented with Different Fruits
Suzan Tireki
The European Journal of Research and Development (2022) Vol. 2, Iss. 4, pp. 1-12
Open Access | Times Cited: 2
Evaluation of Pine Cone Syrups and Changes in Physical Parameters during Storage
Klinta Kārkliņa, Liene Ozola
Rural Sustainability Research (2023) Vol. 49, Iss. 344, pp. 48-57
Open Access
Page 1

Scroll to top