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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.

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Showing 19 citing articles:

Fortified yogurt with high-quality dietary fiber prepared from the by-products of grapefruit by superfine grinding combined with fermentation treatment
Xiaoting Qin, Chaoran Yang, Jingyu Si, et al.
LWT (2023) Vol. 188, pp. 115396-115396
Open Access | Times Cited: 21
From insoluble to soluble: An overview of processing methods for dietary fibers in Okara
Robert Spiess, Stephanie Jeske, Mario Arcari, et al.
Trends in Food Science & Technology (2025), pp. 104861-104861
Closed Access
In vivo evaluation of novel synthetic pyrazolones as CDK9 inhibitors with enhanced pharmacokinetic properties
Ebtehal M. Husseiny, Hamada S. Abulkhair, Samiha A. El‐Sebaey, et al.
Future Medicinal Chemistry (2024), pp. 1-19
Closed Access | Times Cited: 3
Gelation mechanism of high soluble dietary fiber okara-egg tofu induced by combined treatment of steam explosion and enzymatic hydrolysis
Nuo Zhao, Jianfu Wu, Geng Xiao-yuan, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108602-108602
Closed Access | Times Cited: 7
Switchable deep eutectic solvents for sustainable extraction of β-carotene from millet
Hongli Zhang, Wenting Zhao, Li Liu, et al.
Microchemical Journal (2022) Vol. 187, pp. 108369-108369
Closed Access | Times Cited: 12
Effects of fermentation with different probiotics on the quality, isoflavone content, and flavor of okara beverages
Yixue Li, Hong Song, Zunqin Zhang, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 4, pp. 2619-2633
Open Access | Times Cited: 2
Effects of UV-A irradiation and microbial fermentation on the physicochemical, microstructure and functional properties of okara
Ya-Ting Lei, Fan‐Bing Meng, Xiaolei Jiao, et al.
Food Research International (2024) Vol. 200, pp. 115445-115445
Closed Access | Times Cited: 2
K2CO3 pretreated okara enhances physicochemical, structural, and starch digestion properties in rice tofu, a traditional China snack
Qiuhong Huang, Qi Sun, Zhongyue Tang, et al.
Food Bioscience (2023) Vol. 53, pp. 102611-102611
Closed Access | Times Cited: 5
Effects of different storage temperatures and time on frozen storage stability of steamed bread
Haiyan Gao, Jingjing Zeng, Yueqi Qin, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 4, pp. 2116-2123
Open Access | Times Cited: 8
Green synthesis of highly functionalized heterocyclic bearing pyrazole moiety for cancer-targeted chemo/radioisotope therapy
Kurls E. Anwer, Galal H. Sayed, Basma M. Essa, et al.
BMC Chemistry (2023) Vol. 17, Iss. 1
Open Access | Times Cited: 4
Evaluation of dual modification by high hydrostatic pressure and annealing on the physicochemical properties of bean starch
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, João Vítor Fonseca Feitoza, et al.
Food Research International (2023) Vol. 177, pp. 113877-113877
Closed Access | Times Cited: 4
Construction of sodium alginate/trehalose/wheat starch ternary complex and its effects on storage stability of frozen dough system
Tongchao Su, Wenkai Du, Jie Zeng, et al.
Food Chemistry X (2024) Vol. 23, pp. 101641-101641
Open Access | Times Cited: 1
Effect of canna edulis ker flour on quality of quick‐frozen dumpling wrappers
Yu‐Fen Liu, Haiyan Gao, Jie Zeng, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 5
Open Access | Times Cited: 7
Effects of different storage temperatures on the structure and physicochemical properties of starch in frozen non-fermented dough
Jingjing Zeng, Haiyan Gao, Keqiang Huang, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 5
Extraction of naringin dihydrochalcone and its effect on reducing blood lipid levels in vitro
Mu-yang Tian, Siqi Li, Jing-wen Qi, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2024)
Open Access
Effect of modified trehalose on regulation of gluten protein structure and steamed bread quality
Tongchao Su, Youtong Zhang, Wenkai Du, et al.
International Journal of Biological Macromolecules (2024), pp. 137969-137969
Closed Access
Optimization of Naringin Extraction, Synthesis of Dihydrochalcone and Its Effects on Reducing Blood Lipid Levels In Vitro
Xiaolei Yu, Hao-Wei Wu, Lei Zhang, et al.
Molecules (2024) Vol. 29, Iss. 23, pp. 5778-5778
Open Access
Effect of superfine grinding on the physicochemical properties of straw mushroom ( Volvariella volvacea ) powders rich in vitamin D 2
Jiaqi Xu, Yong Liu, Ning Zhang, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 12
Open Access | Times Cited: 2
Effects of Different Ultrafine Grinding Time on the Physicochemical Characterization, Structural Characteristics and Functional Properties of Fish Gelatin
Jinghong Xu, Xinjing Zhang, Lifeng Liang, et al.
(2023)
Closed Access
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