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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:

Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste
Xianli Gao, Tuo Feng, Ermeng Liu, et al.
Food Chemistry (2020) Vol. 345, pp. 128767-128767
Closed Access | Times Cited: 93

Showing 1-25 of 93 citing articles:

Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi
Wen Li, Haile Ma, Ronghai He, et al.
Ultrasonics Sonochemistry (2021) Vol. 76, pp. 105613-105613
Open Access | Times Cited: 61
Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce
Xianli Gao, Tuo Feng, Mingjian Sheng, et al.
Food Chemistry (2021) Vol. 364, pp. 130334-130334
Closed Access | Times Cited: 57
Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices
Qi Quan, Wei Liu, Jiajing Guo, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1920-1920
Open Access | Times Cited: 46
Identification of regionalmarkers based on the flavor molecular matrix analysis of sauce‐aroma style baijiu
He Huang, Yashuai Wu, Hao Chen, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 15, pp. 7434-7444
Closed Access | Times Cited: 27
Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing
Wei Zhang, Zhangchi Xiao, Zimeng Gu, et al.
Food Chemistry (2023) Vol. 432, pp. 137245-137245
Closed Access | Times Cited: 27
Sensory profile of pulse-based high moisture meat analogs: A study on the complex effect of germination and extrusion processing
Muhammad Usman, Gabriel Swanson, Bingcan Chen, et al.
Food Chemistry (2023) Vol. 426, pp. 136585-136585
Open Access | Times Cited: 26
Aroma enhancement of blueberry wine by postharvest partial dehydration of blueberries
Yu Wang, Qi Zhang, Mengyao Cui, et al.
Food Chemistry (2023) Vol. 426, pp. 136593-136593
Closed Access | Times Cited: 26
Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques
Xinyu Chu, Wangsheng Zhu, Xue Li, et al.
Food Research International (2024) Vol. 183, pp. 114234-114234
Closed Access | Times Cited: 15
Optimization of sensory properties of ultrasound-treated strawberry vinegar
Melikenur Türkol, Seydi Yıkmış, Şennur Ganimet, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106874-106874
Open Access | Times Cited: 9
Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques
Xiao Jia, Jingnan Ren, Gang Fan, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 10, pp. 3018-3043
Closed Access | Times Cited: 32
Wine aging and artificial simulated wine aging: Technologies, applications, challenges, and perspectives
Tingting Ma, Jiaqi Wang, Haoli Wang, et al.
Food Research International (2022) Vol. 153, pp. 110953-110953
Closed Access | Times Cited: 30
Ultrasound‐assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging
Mohsen Gavahian, Thabani Sydney Manyatsi, António Morata, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 5243-5271
Closed Access | Times Cited: 30
Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor
Wei Jia, Rutian Ma, Liangbin Hu, et al.
Food Chemistry X (2022) Vol. 17, pp. 100554-100554
Open Access | Times Cited: 30
Recent Advances in the Application of Enzyme Processing Assisted by Ultrasound in Agri-Foods: A Review
Andrés Córdova, Paola Henríquez, Helena Núñez, et al.
Catalysts (2022) Vol. 12, Iss. 1, pp. 107-107
Open Access | Times Cited: 29
Aroma in freshly squeezed strawberry juice during cold storage detected by E-nose, HS–SPME–GC–MS and GC-IMS
Jingwen Zhang, Leiqing Pan, Kang Tu
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 4, pp. 3309-3322
Closed Access | Times Cited: 20
Environment microorganism and mature daqu powder shaped microbial community formation in mechanically strong-flavor daqu
Shuangping Liu, Yu Zhou, Dongna Ma, et al.
Food Bioscience (2023) Vol. 52, pp. 102467-102467
Closed Access | Times Cited: 19
Role of flavonoids in controlling obesity: molecular targets and mechanisms
Anns Mahboob, Samson Mathews Samuel, A. Khalifa Mohamed, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 17
Current and emerging applications in detection and removal of bitter compounds in citrus fruit juice: A critical review
Arun Kumar Gupta, Subhamoy Dhua, Pratiksha Pratiksha, et al.
Food Bioscience (2023) Vol. 55, pp. 102995-102995
Open Access | Times Cited: 17
Valorization of meat and bone residue by ultrasound and high voltage electrostatic field assisted two-stage enzymatic hydrolysis: Nutritional characteristics and flavor analysis
Tiantian Tang, Min Zhang, Yaping Liu
Food Bioscience (2023) Vol. 56, pp. 103203-103203
Closed Access | Times Cited: 17
Effect of different thermal processing methods on flavor characteristics of Penaeus vannamei
Caiyu Zhang, Renli Shi, Si Mi, et al.
LWT (2023) Vol. 191, pp. 115652-115652
Open Access | Times Cited: 17
Research advances in technologies and mechanisms to regulate vinegar flavor
Zhankai Zhang, Zhihong Zhang, Ronghai He, et al.
Food Chemistry (2024) Vol. 460, pp. 140783-140783
Closed Access | Times Cited: 6
Effect of selected yeast on physicochemical and oenological properties of blueberry wine fermented with citrate-degrading Pichia fermentans
Wu Zhong, Shao‐Quan Liu, Hong Yang, et al.
LWT (2021) Vol. 145, pp. 111261-111261
Closed Access | Times Cited: 38
Recent advances in the understanding of off-flavors in alcoholic beverages: Generation, regulation, and challenges
Jihong Wu, Yue Liu, Hu Zhao, et al.
Journal of Food Composition and Analysis (2021) Vol. 103, pp. 104117-104117
Closed Access | Times Cited: 38
Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential
Arun Kumar Gupta, Partha Pratim Sahu, Poonam Mishra
Ultrasonics Sonochemistry (2021) Vol. 81, pp. 105839-105839
Open Access | Times Cited: 35
Dynamic evolution of flavor substances and bacterial communities during fermentation of leaf mustard (Brassica juncea var. multiceps) and their correlation
Yangyang Yu, Yujuan Xu, Lu Li, et al.
LWT (2022) Vol. 167, pp. 113796-113796
Open Access | Times Cited: 23
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