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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 taste characteristics between koji mold–ripened cheese and Camembert cheese using an electronic tongue system
Sora Hayashida, Tatsuro Hagi, Miho Kobayashi, et al.
Journal of Dairy Science (2023) Vol. 106, Iss. 10, pp. 6701-6709
Open Access | Times Cited: 10

Showing 10 citing articles:

Electronic Tongues and Noses: A General Overview
Diego Alexander Tibaduiza Burgos, Maribel Anaya, Johan Gómez, et al.
Biosensors (2024) Vol. 14, Iss. 4, pp. 190-190
Open Access | Times Cited: 11
Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review
Yingying Hu, Iftikhar Hussain Badar, Lang Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Closed Access | Times Cited: 4
Electronic Sensing Technologies in Food Quality Assessment: A Comprehensive Literature Review
Marian Gil, M. Rudy, Paulina Duma‐Kocan, et al.
Applied Sciences (2025) Vol. 15, Iss. 3, pp. 1530-1530
Open Access
Editing a mushroom with high-digestibility using a novel endo-N-acetyl-β-D-glucosaminidase
Ying Wang, Wenjing Chen, Hongyu Chen, et al.
International Journal of Biological Macromolecules (2025) Vol. 305, pp. 141165-141165
Closed Access
Technological tools for the measurement of sensory characteristics in food: A review
José D Martinez-Velasco, Annamaría Filomena-Ambrosio, Claudia L. Garzón‐Castro
F1000Research (2024) Vol. 12, pp. 340-340
Open Access | Times Cited: 3
Novel fermentations integrate traditional practice and rational design of fermented-food microbiomes
Damien W. M. Arrigan, Caroline Isabel Kothe, Angela Oliverio, et al.
Current Biology (2024) Vol. 34, Iss. 21, pp. R1094-R1108
Closed Access | Times Cited: 2
Co-culturing of Saccharomycopsis fibuligera and Lacticaseibacillus paracasei to improve the bioactive components and flavor characteristics of Dendrobium officinale
Xiaoye Luo, Wanlin Liu, Wu Huang, et al.
Food Bioscience (2024) Vol. 59, pp. 103736-103736
Closed Access | Times Cited: 2
Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages
Yu Li, Ye Wang, Baolei Li, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3690-3690
Open Access | Times Cited: 5
Isolation and Identification of Bitter Compounds in Ginseng (Panax ginseng C. A. Mey.) Based on Preparative High Performance Liquid Chromatography, UPLC-Q-TOF/MS and Electronic Tongue
Yang Chen, Ziwei Liao, Zhe Wang, et al.
Separations (2024) Vol. 11, Iss. 4, pp. 114-114
Open Access | Times Cited: 1
Dung Beetle Optimizer Algorithm and Machine Learning-Based Genome Analysis of Lactococcus lactis: Predicting Electronic Sensory Properties of Fermented Milk
Jinhui Dai, Weicheng Li, Gaifang Dong
Foods (2024) Vol. 13, Iss. 13, pp. 1958-1958
Open Access | Times Cited: 1
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