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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:

Hyaluronic acid applied as a natural flavor enhancer and its mechanism exploration
Jinhua Hu, Zhuangzhuang Chen, Xueyao Huang, et al.
Food Bioscience (2023) Vol. 55, pp. 102969-102969
Closed Access | Times Cited: 11

Showing 11 citing articles:

Trends in polysaccharide-based hydrogels and their role in enhancing the bioavailability and bioactivity of phytocompounds
Claudiu-Augustin Ghiorghiță, Ioana-Victoria Platon, Maria Marinela Lazar, et al.
Carbohydrate Polymers (2024) Vol. 334, pp. 122033-122033
Open Access | Times Cited: 22
Hollow salt for sodium reduction in foods: Mechanisms, influence factors, applications and challenges
Ming He, Mingqian Tan
Trends in Food Science & Technology (2024) Vol. 147, pp. 104451-104451
Closed Access | Times Cited: 14
Microbial Exopolysaccharides: Structure, Diversity, Applications, and Future Frontiers in Sustainable Functional Materials
Cláudia Mouro, Ana P. Gomes, Isabel C. Gouveia
Polysaccharides (2024) Vol. 5, Iss. 3, pp. 241-287
Open Access | Times Cited: 10
Unlocking the potential of hyaluronic acid: Exploring its physicochemical properties, modification, and role in food applications
Qiao Cheng, Changqi Liu, Jing Zhao, et al.
Trends in Food Science & Technology (2023) Vol. 142, pp. 104218-104218
Closed Access | Times Cited: 21
Green synthesis of N-succinyl-L-tyrosine: Decoding its taste-enhancing effects and mechanisms via sensory evaluation and molecular simulation
Pimiao Huang, Zhirong Wang, Xu Zhao, et al.
Food Research International (2025) Vol. 202, pp. 115755-115755
Closed Access
Structural and functional modifications of quinoa protein via hyaluronic acid-induced Maillard reaction
Yuting Ruan, Shasha Fan, Jing Ke, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 139940-139940
Closed Access
Microfluidic Fabrication of Monodisperse Hyaluronic Acid Microspheres with Excellent Biocompatibility and Tunable Physicochemical Properties
Yong-Hua Long, Xiao‐Jie Ju, Shi-Hao Yang, et al.
Industrial & Engineering Chemistry Research (2024) Vol. 63, Iss. 15, pp. 6632-6643
Closed Access | Times Cited: 3
Investigating the role of water in rheological and friction properties of pureed foods: A deep dive into avocado puree
Dingrong Liu, Xitong Wang, Qian Zhou, et al.
Journal of Food Engineering (2024) Vol. 385, pp. 112268-112268
Closed Access | Times Cited: 2
PungentDB: Bridging traditional Chinese medicine of medicine food homology and modern food flavor chemistry
Chen Zhao, Zhixin Wang, Yanfeng Cao, et al.
Food Chemistry X (2024) Vol. 23, pp. 101742-101742
Open Access | Times Cited: 2
Hollow Salt Prepared Through Spray Drying with Alginate Enhances Salinity Perception to Reduce Sodium Intake
Qian Jiang, Jiayi Yan, Song Chen, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 19-19
Open Access
Effects of molecular weight of chitosan on its binding ability with OSA starch and oil-water interface behavior of complex-stabilized emulsion
Chunli Fan, Min Zhang, Yaqi Hou, et al.
International Journal of Biological Macromolecules (2024), pp. 139226-139226
Closed Access
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