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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:

Analysis of flavor-related compounds in fermented persimmon beverages stored at different temperatures
Xiaowen An, Zijuan Wang, Jiamin Li, et al.
LWT (2022) Vol. 163, pp. 113524-113524
Open Access | Times Cited: 20

Showing 20 citing articles:

Effects of different drying treatments on the microstructure, free amino acids, volatile compounds and antioxidant activity of Flammulina velutipes root
Mengxue Sun, Liying Ni, Yuhong Huang, et al.
Food Chemistry X (2023) Vol. 18, pp. 100656-100656
Open Access | Times Cited: 21
Bioprocessing of underexploited green-purplish karonda (Carissa carandas L.) fruit berries into low-alcoholic functional beverage: a healthy substitute
Manmeet Kaur Johal, Richa Arora, Harsimrat K. Bons, et al.
Food Bioscience (2025), pp. 105821-105821
Closed Access
New Insights on Low-Temperature Fermentation for Food
Chen Liang, Lingxiao Liu, Jun Liu, et al.
Fermentation (2023) Vol. 9, Iss. 5, pp. 477-477
Open Access | Times Cited: 15
Nisin as a safe and effective alternative to sulfur dioxide in enhancing dateplum persimmon (Diospyros lotus L.) wine quality
Xingchen Zhai, Yanxia Feng, Ruijie Zhao, et al.
LWT (2024) Vol. 193, pp. 115774-115774
Open Access | Times Cited: 5
Fungal Biomarkers in Traditional Starter Determine the Chemical Characteristics of Turbid Rice Wine from the Rim of the Sichuan Basin, China
Lanchai Chen, Wenliang Xiang, Xuemei Liang, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 585-585
Open Access | Times Cited: 8
Widely targeted metabolomics combined with E-tongue and E-nose reveal dynamic changes of tender coconut water in responses to the infection of Ceratocystis paradoxa
Xiaojun Shen, Xiaoqing Niu, Yaodong Yang, et al.
Food Chemistry (2023) Vol. 439, pp. 138035-138035
Closed Access | Times Cited: 8
Process Optimization for Production of Persimmon Wine with Lower Methanol
Jinwen Wei, Yajun Li, Yijuan Liu, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 748-748
Open Access | Times Cited: 2
Effects of oak chips on quality and flavor of persimmon brandy: A comprehensive analysis of volatile and non-volatile compounds
Xinyu Nie, Kexin Liu, Yifan Zhang, et al.
LWT (2023) Vol. 183, pp. 114915-114915
Open Access | Times Cited: 6
Optimization of Mopan Persimmon Wine Fermentation with Pectinase and Analysis of Its Mechanism of Action
Zijuan Wang, Qing-Hong Hao, Xiaowen An, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1246-1246
Open Access | Times Cited: 5
Effects of different fermentation conditions on physicochemical properties, volatile compounds and antioxidant capacity of rape moss
Kai Zhu, Lichao Deng, Junling Wu, et al.
Food Bioscience (2024) Vol. 58, pp. 103682-103682
Closed Access | Times Cited: 1
Dynamics of functional and physiochemical properties of Madhuca longifolia flower juice under Saccharomyces cerevisiae fermentation
Achala Gupta, Nikita Sanwal, Nitya Sharma, et al.
Food and Humanity (2024) Vol. 2, pp. 100244-100244
Open Access | Times Cited: 1
Characterization and discrimination of the taste and aroma of Tibetan Qingke baijiu using electronic tongue, electronic nose and gas chromatography–mass spectrometry
Xiaoqing Yin, Man Zhang, Shanshan Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101443-101443
Open Access | Times Cited: 1
Unlocking the potential of persimmons: A comprehensive review on emerging technologies for post-harvest challenges, processing innovations, and prospective applications
Yangyang Jia, Zhen Wang, Xinhong Liang, et al.
Food Chemistry (2024) Vol. 459, pp. 140344-140344
Closed Access | Times Cited: 1
Fragile Effects of Climatic Variation on Goat Protein and its Products: A Review
Franklin Oré Areche, Aqarab Husnain Gondal, Alfonso Ruiz Rodríguez, et al.
Current Research in Nutrition and Food Science Journal (2022) Vol. 10, Iss. 3, pp. 884-894
Open Access | Times Cited: 6
A critical review of persimmon-derived pectin: Innovations in extraction, structural characterization, biological potentials, and health-promoting effects
Lanlan Hu, Yingheng Zhu, Chuang Wang, et al.
Food Chemistry (2024) Vol. 463, pp. 141453-141453
Closed Access
Ginger beers fermented with fruits: chemical and sensory characterization and effects on target colonic microbial groups of vegan adults
Louise Iara Gomes de Oliveira, Whyara Karoline Almeida da Costa, Fernanda de Candido de Oliveira, et al.
Food Bioscience (2024), pp. 105636-105636
Closed Access
Optimization of the Process for Green Jujube Vinegar and Organic Acid and Volatile Compound Analysis during Brewing
Guifeng Li, Ni Yan, Guoqin Li, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3168-3168
Open Access | Times Cited: 1
Characterization and Discrimination of the Taste and Aroma of Tibetan Qingke Baijiu Using Electronic Tongue, Electronic Nose and Gas Chromatography-Mass Spectrometry
Xiaoqing Yin, Man Zhang, Shanshan Wang, et al.
(2023)
Closed Access | Times Cited: 1
A Comprehensive Review on Persimmon (Diospyros kaki): Botanical, Horticultural, and Varietal Perspectives
Shubham Jain, G. Ranganna, Sipra Mohapatra, et al.
International Journal of Environment and Climate Change (2023) Vol. 13, Iss. 11, pp. 4437-4457
Open Access | Times Cited: 1
Biochemical Composition, Antioxidant Capacity and Protective Effects of Three Fermented Plants Beverages on Hepatotoxicity and Nephrotoxicity Induced by Carbon Tetrachloride in Mice
Hamza Gadhoumi, Zohra Dhouafli, Walid Yeddes, et al.
Indian Journal of Microbiology (2023) Vol. 64, Iss. 1, pp. 229-243
Closed Access | Times Cited: 1
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