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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:

Effects of Saccharomyces cerevisiae strains on the metabolomic profiles of Guangan honey pear cider
Chenglin Zhu, Zhibo Yang, Xuan Lu, et al.
LWT (2023) Vol. 182, pp. 114816-114816
Open Access | Times Cited: 12

Showing 12 citing articles:

Effects of S. cerevisiae strains on the sensory characteristics and flavor profile of kiwi wine based on E-tongue, GC-IMS and 1H-NMR
Qian Zhang, Jian Ma, Yupei Yang, et al.
LWT (2023) Vol. 185, pp. 115193-115193
Open Access | Times Cited: 19
Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper
Yiling Xiong, Chenglin Zhu, Baozhu Wu, et al.
Fermentation (2024) Vol. 10, Iss. 2, pp. 111-111
Open Access | Times Cited: 5
Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance
Bingde Zhou, Xiaochen Liu, Qiuyu Lan, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1729-1729
Open Access | Times Cited: 4
Probiotics fermentation improves physicochemical properties, bioactivity, and flavor quality of Malus toringoides fruit juice
Ju Guan, Tianyang Wang, Yiling Xiong, et al.
LWT (2025), pp. 117669-117669
Open Access
Impact of Harvest Periods on the Physicochemical and Flavour Characteristics of Sichuan Pepper (Zanthoxylum bungeanum Maxim)
Lian He, Yuwen Yi, Hongfeng Jia, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1155-1155
Open Access
Advances in food metabolomics: Validating NMR-based non-targeted methods and fostering collaborative NMR applications
Biagia Musio, Antonino Rizzuti, Piero Mastrorilli, et al.
Progress in Nuclear Magnetic Resonance Spectroscopy (2025), pp. 101562-101562
Closed Access
Effects of pretreatment methods on the flavor profile and sensory characteristics of Kiwi wine based on 1H NMR, GC-IMS and E-tongue
Zhibo Yang, Qiuyu Lan, X. Liu, et al.
LWT (2024) Vol. 203, pp. 116375-116375
Open Access | Times Cited: 3
Insights into the Flavor Profile of Yak Jerky from Different Muscles Based on Electronic Nose, Electronic Tongue, Gas Chromatography–Mass Spectrometry and Gas Chromatography–Ion Mobility Spectrometry
Bingde Zhou, Xin Zhao, Luca Laghi, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2911-2911
Open Access | Times Cited: 2
Characterization of flavor profile of Steamed beef with rice flour using gas chromatography-ion mobility spectrometry combined with intelligent sensory (Electronic nose and tongue)
Tianyang Wang, Lian Yang, Yiling Xiong, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 1
Innovative omics strategies in fermented fruits and vegetables: Unveiling nutritional profiles, microbial diversity, and future prospects
Yuhao Li, Weiwei He, Shuai Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access | Times Cited: 1
Non-targeted metabolomic analysis of non-volatile metabolites in a novel Chinese industrially fermented low-salt kohlrabi
Xiaohan Jia, Xinyi Wang, Hongfan Chen, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Assessment of Characteristic Flavor and Taste Quality of Sugarcane Wine Fermented with Different Cultivars of Sugarcane
Yuxia Yang, Jing Chen, Fengjin Zheng, et al.
Fermentation (2024) Vol. 10, Iss. 12, pp. 628-628
Open Access
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