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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:

New frontiers in flavor, color, and sweeteners during the post-COVID-19 period: A systematic review
Mehmet Turan Ayseli
Trends in Food Science & Technology (2023) Vol. 140, pp. 104144-104144
Closed Access | Times Cited: 11

Showing 11 citing articles:

Mushrooms in innovative food products: challenges and potential opportunities as meat substitutes, snacks and functional beverages
Alex Graça Contato, Carlos Adam Conte‐Júnior
Trends in Food Science & Technology (2025), pp. 104868-104868
Closed Access
An introduction to innovative food packaging and processing technologies, the present and the future
Daniela Bermúdez‐Aguirre
Elsevier eBooks (2025), pp. xxix-lxxx
Closed Access
Effect of gamma irradiation and electrospinning applications on the physicochemical, antioxidant, and molecular properties of anthocyanin colorant obtained from black carrot pomace
Mehmet Turan Ayseli, Erdal Ağçam, Asiye Akyıldiz, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103637-103637
Closed Access | Times Cited: 3
Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry Juice
Stavros Plessas, Ioanna Mantzourani, Αντωνία Τέρπου, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 111-111
Open Access | Times Cited: 7
The role of volatile and non-volatile as compounds quality indicators and marker candidates in coffee: A systematic review
Mehmet Turan Ayseli
Journal of Food Composition and Analysis (2024) Vol. 137, pp. 106846-106846
Closed Access | Times Cited: 1
Development and Evaluation of Effervescent Powder Formulations Combining Red Ginger Extract and Honey
Astrid Sulistya Azahra, Agung Prabowo, Arla Aglia Yasmin
International Journal of Health Medicine and Sports (2024) Vol. 2, Iss. 2, pp. 41-45
Open Access
Nutritional, physicochemical, and chemical characterization of carbonated sugarcane juice
Usama Irshad, Muhammad Umair Arshad, Ali Imran, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access
Functional microbiota of fermented beverages
Dão Pedro de Carvalho Neto
Elsevier eBooks (2024), pp. 21-47
Closed Access
Ultrasound-Assisted Extraction of Betalains from the Amaranthus Using Natural Deep Eutectic Solvents
Vivek Gupta, V. SARASWAT, Ganesh Alagarasan, et al.
Plant Foods for Human Nutrition (2024) Vol. 80, Iss. 1
Closed Access
Flavor Experiences Augmentation Strategy for Fermented Dairy Products: Perspective of Multimodal Perception, Starter and Enhancer, and Processing
Rong Zhang, Wei Jia, Shu Jing, et al.
Food Reviews International (2023) Vol. 40, Iss. 8, pp. 2227-2255
Closed Access | Times Cited: 1
Sensory characterization of functional guava symbiotic petit cheese product
Victor Iván Morales-Cortés, J. Domı́nguez, Linda Carolina Hernández-Lozano, et al.
Heliyon (2023) Vol. 9, Iss. 11, pp. e21747-e21747
Open Access | Times Cited: 1
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