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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:

Effects of fermentation on flavor and antioxidant activity in ginkgo rice wine
Lihua Chen, Bo Liu, Dongna Li, et al.
Food Bioscience (2023) Vol. 53, pp. 102652-102652
Closed Access | Times Cited: 18

Showing 18 citing articles:

Flavor characteristics of Shanlan rice wines fermented for different time based on HS-SPME-GC-MS-O, HS-GC-IMS, and electronic sensory analyses
Yaofei Hao, Jianxun Li, Zhiheng Zhao, et al.
Food Chemistry (2023) Vol. 432, pp. 137150-137150
Closed Access | Times Cited: 36
Effects of S. cerevisiae strains on the sensory characteristics and flavor profile of kiwi wine based on E-tongue, GC-IMS and 1H-NMR
Qian Zhang, Jian Ma, Yupei Yang, et al.
LWT (2023) Vol. 185, pp. 115193-115193
Open Access | Times Cited: 16
Advancements and Future Directions in Yellow Rice Wine Production Research
Jingxian Zhang, Tian Li, Gen Zou, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 40-40
Open Access | Times Cited: 5
Study of the effect of milling on nutritional and sensory quality and volatile flavor compounds of cooked highland barley rice
Wengang Zhang, Yingliang Yang, Jie Zhang, et al.
LWT (2024) Vol. 198, pp. 115972-115972
Open Access | Times Cited: 5
Conversion of Phytochemicals by Lactobacilli: (Phospho)-β-glucosidases Are Specific for Glucosylated Phytochemicals Rather than Disaccharides
Monika Dymarska, Anna Widenmann, Kristin E. Low, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 10, pp. 5428-5438
Closed Access | Times Cited: 4
Dynamics of nutrients, sensory quality and microbial communities and their interactions during co-fermentation of pineapple by-products and whey protein
Jiawei Luo, Shan Xiao, Hao Suo, et al.
Food Chemistry X (2024) Vol. 22, pp. 101254-101254
Open Access | Times Cited: 4
Effect of pectinase produced by Bacillus velezensis W17-6 on methanol content and overall quality of kiwifruit wine
Xiaohan Wei, Jie Hao, Kexin Xiong, et al.
Food Bioscience (2024) Vol. 59, pp. 104180-104180
Closed Access | Times Cited: 3
Study on the dynamic changes of nutrient components and flavor compounds during the fermentation process of high-quality highland barley wine
Lihua Chen, Qinghua Peng, Бо Лю, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 35, pp. 100860-100860
Closed Access | Times Cited: 9
Differences in flavor characteristics of Rounds of Sauce-based Baijiu based on GC-IMS, GC-MS, and electronic tongue
Yao Lin, Dandan Yuan, Shaoji Zhang, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106696-106696
Closed Access | Times Cited: 1
Comprehensive comparison of flavor and metabolomic profiles in kiwi wine fermented by kiwifruit flesh with different colors
Qian Zhang, Yuyan Ma, Fang Wan, et al.
LWT (2024) Vol. 208, pp. 116719-116719
Open Access | Times Cited: 1
Bioaccessibility and Antioxidant Activity of Fermented Chrysanthemum Rice Wine on In vitro Simulated Digestion
Yu Zhang, Huai‐Ning Yin, Yu Wang, et al.
Food Bioscience (2024) Vol. 62, pp. 105144-105144
Closed Access | Times Cited: 1
Effects of Cynanchum bungei Decne Addition on the Physicochemical Properties and Antioxidant Activity of Rice Wine
Gonglin Cai, Hangmeng Dong, Shoulong Liu, et al.
Fermentation (2023) Vol. 9, Iss. 8, pp. 700-700
Open Access | Times Cited: 2
Antioxidant capacity and flavor compounds of lily rice wine fermented with aroma-producing yeasts
Yicheng Huang, Liying Yin, Wenqi Xu, et al.
European Food Research and Technology (2023) Vol. 250, Iss. 3, pp. 785-798
Closed Access | Times Cited: 2
Evaluation of flavor substances of rice bran kvass based on electronic nose and gas chromatography–mass spectrometry
Xiaochen Yu, Wenjuan Zhang, Liying Xin, et al.
Food Chemistry X (2024) Vol. 21, pp. 101161-101161
Open Access
Biosynthesis of Enantiomerically Pure (S)-2-Methylbutyric Acid by Bacillus Spizizenii Atcc 6633
Jingyi Zhao, Fan Gao, Yang Li, et al.
(2024)
Closed Access
Elucidating core microbiota in yellow wine (Huangjiu) through flavor-oriented synthesis and construction of microbial communities
Qi Peng, Huajun Zheng, Huihui Zhou, et al.
Food Research International (2024) Vol. 197, pp. 115139-115139
Closed Access
Dynamic Changes in Physicochemical Properties, Amino Acid Content, and Flavour‐Related Substances During Fortified Fermentation of Rice Wine With Saccharomycopsis fibuligera
Minghong Bian, Yuli Fang, Suhong Yang, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, Iss. 1
Open Access
Evaluation of Flavor Substances of Rice Bran Kvass Based on Electronic Nose and Gas Chromatography-Mass Spectrometry
Su Xu, Xiaochen Yu, Wenjuan Zhang, et al.
(2023)
Closed Access | Times Cited: 1
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