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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:

Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice
Hojjat Pashazadeh, Nilgün Özdemir, Oscar Zannou, et al.
Food Bioscience (2021) Vol. 44, pp. 101318-101318
Closed Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

Road to a bite of rosehip: A comprehensive review of bioactive compounds, biological activities, and industrial applications of fruits
Meichun Zhou, Yanlin Sun, Le Luo, et al.
Trends in Food Science & Technology (2023) Vol. 136, pp. 76-91
Closed Access | Times Cited: 29
Ultrasound-assisted enhancement of bioactive compounds in hawthorn vinegar: A functional approach to anticancer and antidiabetic effects
Selim Öğüt, Melikenur Türkol, Seydi Yıkmış, et al.
Ultrasonics Sonochemistry (2025), pp. 107245-107245
Open Access
Farklı Olgunluk Aşamasındaki Üvez (Sorbus Domestica) Meyvesinden Üretilen Sirkelerin Bazı Fizikokimyasal ve Fitokimyasal Özelliklerinin Belirlenmesi
Esra Esin Yücel
Afyon Kocatepe University Journal of Sciences and Engineering (2025) Vol. 25, Iss. 1, pp. 123-130
Open Access
Dynamic changes of physicochemical parameters, antioxidant activity, organic acids, polyphenols, and volatile components in prune vinegar during fermentation
Ruonan Yin, Jianqiao Jiang, Xiaomei Ma, et al.
Food Bioscience (2024) Vol. 59, pp. 104042-104042
Closed Access | Times Cited: 4
Extraction of Anthocyanins from Borage (Echium amoenum) Flowers Using Choline Chloride and a Glycerol-Based, Deep Eutectic Solvent: Optimization, Antioxidant Activity, and In Vitro Bioavailability
Oscar Zannou, Hojjat Pashazadeh, Mohamed Ghellam, et al.
Molecules (2021) Vol. 27, Iss. 1, pp. 134-134
Open Access | Times Cited: 34
Optimization of Supercritical Carbon Dioxide Extraction of Polyphenols from Black Rosehip and Their Bioaccessibility Using an In Vitro Digestion/Caco-2 Cell Model
Kadriye Nur Kasapoğlu, Johanita Kruger, Aslı Barla Demirkoz, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 781-781
Open Access | Times Cited: 13
Effect of hawthorn vinegar-based marinade on the quality parameters of beef tenderloins
Pınar Karatepe, Müzeyyen Akgöl, Canan Akdeniz İncili, et al.
Food Bioscience (2023) Vol. 56, pp. 103098-103098
Closed Access | Times Cited: 11
Study of Shanxi aged vinegar by non-targeted metabolomics techniques and antioxidant activity characteristics
Baoshan Sun, Xiaorui Jia, Yawen Zhou, et al.
Food Bioscience (2024) Vol. 58, pp. 103757-103757
Closed Access | Times Cited: 3
Effects of Lactobacillus plantarum cofermentation on the flavor and taste characteristics of mango vinegar
Qinjiabao Hu, Yan Qi, Caihua Liu, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 5, pp. 3744-3756
Closed Access | Times Cited: 3
Phenolic, amino acids, and fatty acids profiles and the nutritional properties in the fresh and dried fruits of black rosehip (Rosa pimpinellifolia L.)
Milad Pashaei, Hamid Hassanpour
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 3
Effects of different acetic acid bacteria strains on the bioactive compounds, volatile compounds and antioxidant activity of black tea vinegar
Hung-Chih Chen, Shenqun Wu, Yuren Li, et al.
LWT (2022) Vol. 171, pp. 114131-114131
Open Access | Times Cited: 19
Bioactive compounds and volatile aroma compounds in rose (Rosa damascena Mill.) vinegar during the aging period
Nilgün Özdemir, Nilgün H. Budak
Food Bioscience (2022) Vol. 50, pp. 102062-102062
Closed Access | Times Cited: 18
Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination
Kübra Ünal, Ali Samet Babaoğlu, Mustafa Karakaya
Food Science & Nutrition (2023) Vol. 11, Iss. 10, pp. 6260-6270
Open Access | Times Cited: 10
Phytochemical profile, enzyme inhibition, antioxidant, and antibacterial activity of Rosa pimpinellifolia L.: A comprehensive study to investigate the bioactivity of different parts (whole fruit, pulp, and seed part) of the fruit
Bahar Tuba Fındık, Hilal Yıldız, Mehmet Akdeniz, et al.
Food Chemistry (2024) Vol. 455, pp. 139921-139921
Closed Access | Times Cited: 2
Optimized Acetic Acid Production by Mixed Culture of Saccharomyces cerevisiae TISTR 5279 and Gluconobacter oxydans TBRC 4013 for Mangosteen Vinegar Fermentation Using Taguchi Design and Its Physicochemical Properties
Nisa Saelee, Ling‐Zhi Cheong, Manat Chaijan
Foods (2023) Vol. 12, Iss. 17, pp. 3256-3256
Open Access | Times Cited: 6
Comparison of Chemical Properties between Traditional and Commercial Vinegar
Sina Cosmulescu, Ana-Maria Stoenescu, Ion Trandafir, et al.
Horticulturae (2022) Vol. 8, Iss. 3, pp. 225-225
Open Access | Times Cited: 11
RELATIONSHIP BETWEEN VITAMIN AND ANTIOXIDANT ACTIVITIES OF ROSEHIP SPECIES GROWN IN THE SAME ECOLOGICAL CONDITIONS
Fatma Ergün, Mehmet Ali Yağcı
The Journal of Animal and Plant Sciences (2024) Vol. 34, Iss. 2, pp. 351-361
Open Access | Times Cited: 1
Appraisal of phenolic compounds, antioxidant activity and in vitro gastrointestinal digestion of borage (Echium amoenum) flowers using natural deep eutectic solvent (NADES)
Oscar Zannou, Hojjat Pashazadeh, Mohamed Ghellam, et al.
Biomass Conversion and Biorefinery (2022) Vol. 14, Iss. 7, pp. 8523-8535
Closed Access | Times Cited: 9
Recovery of Polyphenols Using Pressurized Hot Water Extraction (PHWE) from Black Rosehip Followed by Encapsulation for Increased Bioaccessibility and Antioxidant Activity
Kadriye Nur Kasapoğlu, Evren Demircan, Mine Gültekin‐Özgüven, et al.
Molecules (2022) Vol. 27, Iss. 20, pp. 6807-6807
Open Access | Times Cited: 8
Customized Technological Designs to Improve the Traditional Use of Rosa canina Fruits in Foods and Ingredients
Adina Andreea Teodorescu, Ștefania Adelina Milea, Bogdan Păcularu‐Burada, et al.
Plants (2023) Vol. 12, Iss. 4, pp. 754-754
Open Access | Times Cited: 4
Scopoletin contents and antioxidant properties of some edible plants of Black Sea regions
Damlanur Kübra Çakır, Oscar Zannou, İlkay Koca
Discover Food (2022) Vol. 2, Iss. 1
Open Access | Times Cited: 7
Volatilomic fingerprinting from edible flowers. Unravelling some impact compounds behind its attractiveness
Sergio Izcara, Rosa Perestrelo, Sonia Morante‐Zarcero, et al.
Food Bioscience (2022) Vol. 50, pp. 102188-102188
Closed Access | Times Cited: 7
Vinegars from fruits of Myrciaria cauliflora (Mart.) O.Berg and Myrciaria jaboticaba (Vell.) Berg: Phytochemical, volatile, and sensory profiles, antioxidant activity, and chemical characteristics
Cesar Luiz Pagliarini, Mateus Alcides Pagliarini, Viviane Aparecida Figueredo Oliveira Santos, et al.
JSFA reports (2023) Vol. 3, Iss. 9, pp. 429-440
Open Access | Times Cited: 3
Determination of Changes in Volatile Aroma Components, Antioxidant Activity and Bioactive Compounds in the Production Process of Jujube (Ziziphus jujuba Mill.) Vinegar Produced by Traditional Methods
Nilgün H. Budak
Fermentation (2022) Vol. 8, Iss. 11, pp. 606-606
Open Access | Times Cited: 6
Phytochemical characterisation, in vitro antioxidant and antidiabetic activity of Rosa arvensis Huds. extracts
Lazar D. Žarković, Ksenija S. Mileski, Jelena S. Matejić, et al.
Food Bioscience (2022) Vol. 50, pp. 102125-102125
Closed Access | Times Cited: 5
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