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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:

Comparison of two types of vinegar with different aging times by NMR‐based metabolomic approach
Jiahui Nie, Yi Li, Jie Xing, et al.
Journal of Food Biochemistry (2019) Vol. 43, Iss. 5, pp. e12835-e12835
Open Access | Times Cited: 13

Showing 13 citing articles:

Nutritional, phytochemical and functional potential of sorghum: A review
Ronak Tanwar, Anil Panghal, Gaurav Chaudhary, et al.
Food Chemistry Advances (2023) Vol. 3, pp. 100501-100501
Open Access | Times Cited: 55
Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics
Na Li, Junjie Fu, Guirong Zhang, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100460-100460
Open Access | Times Cited: 27
Analysis of Volatile Organic Compounds in Milk during Heat Treatment Based on E-Nose, E-Tongue and HS-SPME-GC-MS
Ning Yuan, Xuelu Chi, Qiaoyan Ye, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1071-1071
Open Access | Times Cited: 23
Bioactive compounds and volatile aroma compounds in rose (Rosa damascena Mill.) vinegar during the aging period
Nilgün Özdemir, Nilgün H. Budak
Food Bioscience (2022) Vol. 50, pp. 102062-102062
Closed Access | Times Cited: 20
Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties
Siying Li, Dongdong Du, Jun Wang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 12, pp. 3764-3793
Closed Access | Times Cited: 15
Factors affecting vinegar metabolites during two-stage fermentation through metabolomics study
Eunju Kim, Kwang‐Moon Cho, Sun Jae Kwon, et al.
LWT (2020) Vol. 135, pp. 110081-110081
Closed Access | Times Cited: 19
Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria
João Mota, Alice Vilela
Fermentation (2024) Vol. 10, Iss. 4, pp. 200-200
Open Access | Times Cited: 2
Lactiplantibacillus plantarum causes the abnormal fermentation of bacterial cellulose by Komagataeibacter nataicola during nata de coco production
Yaqian Yuan, Jiamu Kang, Shuangwen Fei, et al.
Food Bioscience (2024) Vol. 61, pp. 104603-104603
Closed Access | Times Cited: 2
Spectralprint techniques coupled with chemometric tools for vinegar classifications
Vinícius Avanzi Barbosa Mascareli, Diego Galvan, Jelmir Craveiro de Andrade, et al.
Food Chemistry (2022) Vol. 410, pp. 135373-135373
Closed Access | Times Cited: 9
Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars
Juan J. Román‐Camacho, Inés M. Santos‐Dueñas, Isidoro García‐García, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 56-56
Open Access | Times Cited: 1
Fruit vinegar as a promising source of natural anti-inflammatory agents: an up-to-date review
Driss Ousaaid, Meryem Bakour, Hassan Laaroussi, et al.
DARU Journal of Pharmaceutical Sciences (2023) Vol. 32, Iss. 1, pp. 307-317
Closed Access | Times Cited: 3
Comparative Metabolite Profiling of Traditional and Commercial Vinegars in Korea
Minhye Shin, Jeong‐Won Kim, Bonbin Gu, et al.
Metabolites (2021) Vol. 11, Iss. 8, pp. 478-478
Open Access | Times Cited: 4
The use of some acid-tolerant lactic acid bacteria in the production of rose vinegar by the traditional method
Pelin Ertürkmen
Gıda ve Yem Bilimi Teknolojisi Dergisi (2023), Iss. 31, pp. 12-22
Open Access | Times Cited: 1
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