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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:

An in vitro digestion study of tannins and antioxidant activity affected by drying “Rojo Brillante” persimmon
Cristina M. González, Empar Llorca, Amparo Quiles, et al.
LWT (2021) Vol. 155, pp. 112961-112961
Open Access | Times Cited: 19

Showing 19 citing articles:

Drying technologies utilized to preserve persimmon fruits (Diospyros kaki L.): A review
Friska Nathania, Tina Nurkhoeriyati
IOP Conference Series Earth and Environmental Science (2025) Vol. 1445, Iss. 1, pp. 012004-012004
Open Access
Evaluation of biological activity and prebiotic properties of proanthocyanidins with different degrees of polymerization through simulated digestion and in vitro fermentation by human fecal microbiota
Xiaoyi Chen, Shuai Liu, Hong Song, et al.
Food Chemistry (2024) Vol. 447, pp. 139015-139015
Closed Access | Times Cited: 5
Cooking methods determine chemical composition and functional properties of squash blossoms: A study of microstructural and bioaccessibility changes
Rey Castañeda-Rodríguez, Amparo Quiles, Isabel Hernando, et al.
Food Research International (2024) Vol. 180, pp. 114095-114095
Closed Access | Times Cited: 3
Wound healing activity and flavonoid contents of purslane (Portulaca grandiflora) of various varieties
Antonius Budiawan, Agus Purwanto, Levi Puradewa, et al.
RSC Advances (2023) Vol. 13, Iss. 15, pp. 9871-9877
Open Access | Times Cited: 9
Valorization of Persimmon Fruit Through the Development of New Food Products
Sepideh Hosseininejad, Cristina M. González, Isabel Hernando, et al.
Frontiers in Food Science and Technology (2022) Vol. 2
Open Access | Times Cited: 14
Pulsed Vacuum Drying of Persimmon Slices: Drying Kinetics, Physicochemical Properties, Microstructure and Antioxidant Capacity
Kai-Wen Yang, Dong Wang, Sriram K. Vidyarthi, et al.
Plants (2022) Vol. 11, Iss. 19, pp. 2500-2500
Open Access | Times Cited: 11
Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon ‘Rojo Brillante’ Flour
Sepideh Hosseininejad, Virginia Larrea, Gemma Moraga, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3357-3357
Open Access | Times Cited: 10
How to cook Yucca spp. flowers? An analysis of their chemical composition, microstructure, and bioactive compound bioaccessibility
Rey Castañeda-Rodríguez, Amparo Quiles, Empar Llorca, et al.
Applied Food Research (2024) Vol. 4, Iss. 1, pp. 100414-100414
Open Access | Times Cited: 1
Processing Methods of Dried Persimmons
Gharib Hafizov, Samir Hafizov, Rashid Hafizov
(2023)
Open Access | Times Cited: 3
Effects of microwave drying on color change, phenolic substance content and phenolase activity of different parts of persimmon slices
Tingting Wu, Zhenhua Duan, Chunting Wang
Journal of Food Measurement & Characterization (2023) Vol. 18, Iss. 1, pp. 357-369
Closed Access | Times Cited: 3
Investigation of the Level of Knowledge in Different Countries about Edible Insects: Cluster Segmentation
Raquel P. F. Guiné, Sofia G. Florença, Cristina A. Costa, et al.
Sustainability (2022) Vol. 15, Iss. 1, pp. 450-450
Open Access | Times Cited: 6
High-Power Ultrasound in Gas Phase: Effects on the Bioactive Compounds Release from Red Bell Pepper during In Vitro Gastrointestinal Digestion
Cristina Reche, Carmen Rosselló, Valeria Eim, et al.
Antioxidants (2023) Vol. 12, Iss. 2, pp. 356-356
Open Access | Times Cited: 2
Consumer value of subtropical persimmon and prospects for production expansion
Avtandil Tsintskiladze, Merab Ardzenadze, Nunu Kutaladze, et al.
GEORGIAN SCIENTISTS (2023)
Open Access | Times Cited: 2
The occurring of astringency during persimmon pulp drying and its correlation with tannin derivatives
Yubin Ding, Jinfeng Bi, Jiaxin Chen, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106386-106386
Closed Access
Upcycling fruit pomaces (orange, apple, and grape-wine): the impact of particle size on phenolic compounds’ bioaccessibility.
Patricia Arcia, Ana Curutchet, Claudia Pérez-Pirotto, et al.
Heliyon (2024) Vol. 10, Iss. 19, pp. e38737-e38737
Open Access
Valorizing Astringent ‘Rojo Brillante’ Persimmon Through the Development of Persimmon-Based Bars
Sepideh Hosseininejad, Gemma Moraga, Isabel Hernando
Foods (2024) Vol. 13, Iss. 23, pp. 3748-3748
Open Access
Metabolites profile, DPPH and ABTS scavenging and myoglobin protection ratio of aqueous infusion and methanolic extracts of Mexican Lippia alba
Juan P Segoviano-León, Maribel Valdez‐Morales, José Belisario Leyva-Morales, et al.
Food Chemistry (2024) Vol. 467, pp. 142259-142259
Closed Access
Biochemical contents of some fresh and dried persimmon cultivars (Diospyros kaki L.)
Cuma Nur KILIÇ, Adnan YILDIRIM, Civan ÇELİK
Harran Tarım ve Gıda Bilimleri Dergisi (2023) Vol. 27, Iss. 2, pp. 207-216
Open Access
Reducing Postharvest Losses in Persimmon. Pre and Postharvest Aspects Involved in Fruit Quality and New Strategies for Valorization
Nariane Q. Vilhena
(2023)
Open Access
Karakterisasi Fisiko-Kimia Biji dan Kulit Ari Kacang Bogor Asal Jampang-Sukabumi Jawa Barat
Rizki Maryam Astuti, Nurheni Sri Palupi, Maggy Thenawidjaja Suhartono, et al.
Jurnal Teknologi dan Industri Pangan (2022) Vol. 33, Iss. 2, pp. 178-188
Open Access
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