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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:

Debittering of citrus juice by different processing methods: A novel approach for food industry and agro-industrial sector
Sukhvinder Singh Purewal, Kawaljit Singh Sandhu
Scientia Horticulturae (2020) Vol. 276, pp. 109750-109750
Closed Access | Times Cited: 61

Showing 1-25 of 61 citing articles:

Review of phytochemical and nutritional characteristics and food applications of Citrus L. fruits
Shuxun Liu, Ying Lou, Yixian Li, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 57
Sweet Orange: Evolution, Characterization, Varieties, and Breeding Perspectives
S. Seminara, Stefania Bennici, Mario Di Guardo, et al.
Agriculture (2023) Vol. 13, Iss. 2, pp. 264-264
Open Access | Times Cited: 29
A comprehensive review of the metabolism of citrus flavonoids and their binding to bitter taste receptors
Lijun Li, Xing Yan, Fengying Chen, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1763-1793
Closed Access | Times Cited: 23
Production of Prunin and Naringenin by Using Naringinase from Aspergillus oryzae NYO-2 and Their Neuroprotective Properties and Debitterization
Hyeon-Jun Seong, Ae Eun Im, Hayeong Kim, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 3, pp. 1655-1666
Closed Access | Times Cited: 19
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: 16
Flavonoid contributors to bitterness in juice from Citrus and Citrus hybrids with/without Poncirus trifoliata in their pedigree
Kristen A. Jeffries, Zhen Fan, Matthew Mattia, et al.
Food Chemistry X (2025) Vol. 26, pp. 102289-102289
Open Access
Effect of wall materials on physicochemical properties and bitterness masking of freeze-dried navel orange peel powder
Yijie Liu, Min Zhang, Zhenjiang Luo
Food Bioscience (2025), pp. 106226-106226
Closed Access
Unlocking the Potential of Citrus aurantiifolia Bioactive Compounds, Functional Benefits, and Food Applications: A Comprehensive Review
Yesi Desmiaty, Francis Xavier, Ni Made Dwi Sandhiutami, et al.
Food Bioscience (2025) Vol. 66, pp. 106259-106259
Closed Access
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: 32
Fabrication of pea protein–naringin Pickering emulsion to mask the bitterness of naringin
Mengwei Tian, Wang Jin, Khizar Hayat, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 7, pp. 3838-3849
Closed Access | Times Cited: 14
Flavonoids as Aglycones in Retaining Glycosidase-Catalyzed Reactions: Prospects for Green Chemistry
Michael Kotik, Natalia Kulik, Kateřina Valentová
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 41, pp. 14890-14910
Open Access | Times Cited: 12
Debittering of Emblica (Phyllanthus emblica L.) fruit powder: Preparation and biological activity
Lingyu Zhang, Liting Lin, Yunxuan Hu, et al.
Food Chemistry X (2024) Vol. 21, pp. 100853-100853
Open Access | Times Cited: 4
Factors affecting the formation of delayed bitterness in sweet orange (Citrus sinensis (L.) Osbeck) juice
Nawei Zhang, Yang Xu, Xiao Li, et al.
Journal of Food Composition and Analysis (2024) Vol. 132, pp. 106298-106298
Closed Access | Times Cited: 4
Consumer perception and physicochemical characterization of a new product made from lactic acid fermented orange peels
Shuyana Deba‐Rementeria, Alicia Paz, Olaia Estrada, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 31, pp. 100647-100647
Open Access | Times Cited: 19
3D-QSAR studies on the structure–bitterness analysis of citrus flavonoids
Lufang Chen, Yanling Lin, Xing Yan, et al.
Food & Function (2023) Vol. 14, Iss. 10, pp. 4921-4930
Closed Access | Times Cited: 11
Fermented barley bran: An improvement in phenolic compounds and antioxidant properties
Sneh Punia Bangar, Kawaljit S. Sandhu, Sukhvinder Singh Purewal, et al.
Journal of Food Processing and Preservation (2021) Vol. 46, Iss. 10
Open Access | Times Cited: 23
Unraveling the effect of storage duration on antioxidant properties, physicochemical and sensorial parameters of ready to serve Kinnow-Amla beverages
Sukhvinder Singh Purewal, Rishav Kamboj, Kawaljit Singh Sandhu, et al.
Applied Food Research (2022) Vol. 2, Iss. 1, pp. 100057-100057
Open Access | Times Cited: 17
Rutinosidase and other diglycosidases: Rising stars in biotechnology
Vladimı́r Křen, Pavla Bojarová
Biotechnology Advances (2023) Vol. 68, pp. 108217-108217
Closed Access | Times Cited: 8
Modulation of Cereal Biochemistry via Solid-State Fermentation: A Fruitful Way for Nutritional Improvement
Avneet Kaur, Sukhvinder Singh Purewal
Fermentation (2023) Vol. 9, Iss. 9, pp. 817-817
Open Access | Times Cited: 7
New Food Product Development from Citrus Fruits
A Sangeeta, K. Gopalakrishnan, Poonam Mishra
(2024), pp. 223-258
Closed Access | Times Cited: 2
The effects of α‐L‐rhamnosidase, β‐D‐glucosidase, and their combination on the quality of orange juice
Peng Cheng, Rui Li, Hui Ni, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 7
Open Access | Times Cited: 16
Enzymatic debittering of citrus juices: Optimization, modeling, and characterization of naringinase production from marine Bacillus subtilis strain BSnari
Manal S. Selim, Mostafa M. Abo Elsoud, Marwa N. M. E. Sanad, et al.
Biocatalysis and Agricultural Biotechnology (2023) Vol. 53, pp. 102853-102853
Closed Access | Times Cited: 6
Unraveling the efficacy of different treatments towards suppressing limonin and naringin content of Kinnow juice: An innovative report
Sukhvinder Singh Purewal, Sneh Punia, Pinderpal Kaur, et al.
LWT (2021) Vol. 152, pp. 112341-112341
Closed Access | Times Cited: 14
Using pectinase enzymatic peeling for obtaining high-quality Huyou (Citrus changshanensis) segments
Ye Gu, Jimin Lv, Mostafa Gouda, et al.
Journal of Food Composition and Analysis (2023) Vol. 125, pp. 105706-105706
Closed Access | Times Cited: 5
Amination of naringinase to improve citrus juice debittering using a catalyst immobilized on glyoxyl-agarose
Paulina Urrutia, Rosa Arrieta, Celia Torres, et al.
Food Chemistry (2024) Vol. 452, pp. 139600-139600
Closed Access | Times Cited: 1
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