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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:

Vinegar: A potential source of healthy and functional food with special reference to sugarcane vinegar
Gan‐Lin Chen, Fengjin Zheng, Bo Lin, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 23

Showing 23 citing articles:

Research advances in technologies and mechanisms to regulate vinegar flavor
Zhankai Zhang, Zhihong Zhang, Ronghai He, et al.
Food Chemistry (2024) Vol. 460, pp. 140783-140783
Closed Access | Times Cited: 6
Evaluación de las propiedades fisicoquímicas y sensoriales de vinagres de fresa y mandarina
Juma Morocho Alison Nathaly, Vanesa Gabriela Lema Viracocha, Evelyn Andrea Rivera Toapanta
Arandu-UTIC. (2025) Vol. 11, Iss. 2, pp. 2856-2883
Closed Access
Eco-Friendly Plant Polysaccharide-Based Sustainable Coating for Extension of Shelf Life and Removal of Pesticides in Horticulture Produce
Dravin Pratap Singh, Unnikrishnan Babukuttan Sheela, P. Gopinath
ACS Applied Bio Materials (2025)
Closed Access
Quartz Crystal Microbalance Coated with a Polyvinylpyrrolidone Microfiber Active Layer as a High-Performance Acetic Acid Gas Sensor
Laila Katriani, Rizky Aflaha, Chlara Naren Maharani, et al.
Langmuir (2025)
Closed Access
A rapid method for the determination of stable hydrogen isotope ratios of acetic acid in vinegar
Di Feng, Daobing Wang, Qiding Zhong, et al.
Rapid Communications in Mass Spectrometry (2024) Vol. 38, Iss. 8
Open Access | Times Cited: 2
Assessment of acid production efficiency and aroma volatile compounds by immobilized fermentation of different carriers on sugarcane original vinegar
Gan‐Lin Chen, Bo Lin, Fengjin Zheng, et al.
LWT (2024) Vol. 203, pp. 116285-116285
Open Access | Times Cited: 2
Flavor production driven by microbial community dynamics and their interactions during two-stage fermentation of Ziziphus jujuba vinegar
Wei Ruan, Junli Liu, Pengliang Li, et al.
Food Bioscience (2023) Vol. 57, pp. 103537-103537
Closed Access | Times Cited: 7
Research Overview on Sugarcane Deep Processing and Comprehensive Utilization in China
Gan‐Lin Chen, Jing Chen, Bo Lin, et al.
Sugar Tech (2024) Vol. 26, Iss. 4, pp. 982-991
Closed Access | Times Cited: 1
Production of Functional Vinegar Enriched with γ-Aminobutyric Acid through Serial Co-Fermentation of Lactic Acid and Acetic Acid Bacteria Using Rice Wine Lees
Yun-Ho Park, Minjeong Kwon, Dong‐Min Shin, et al.
Applied Microbiology (2024) Vol. 4, Iss. 3, pp. 1203-1214
Open Access | Times Cited: 1
Exploring Microbial Dynamics: The Interaction between Yeasts and Acetic Acid Bacteria in Port Wine Vinegar and Its Implications on Chemical Composition and Sensory Acceptance
João Mota, Alice Vilela
Fermentation (2024) Vol. 10, Iss. 8, pp. 421-421
Open Access | Times Cited: 1
Comparative Analysis of Flavour Profile and Aroma Components of Shanxi Aged Vinegar From China
Y. Wang, Junyi Wang, Li Sun, et al.
Flavour and Fragrance Journal (2024)
Closed Access | Times Cited: 1
Efficacy and functionality of sugarcane original vinegar on mice
Fengjin Zheng, Bo Lin, Yuxia Yang, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 3
Lactiplantibacillus Plantarum Kabp051: Stability in Fruit Juices and Production of Bioactive Compounds During Their Fermentation
Francesca Rizzi, Bibiana Juan, Jordi Espadaler, et al.
(2024)
Closed Access
Biofunctionality of a new vinegar rich in anthocyanin from red‐fleshed Niedzwetzky's apple: An ornamental plant
Nilgün Özdemir, Hojjat Pashazadeh, S Mohammed, et al.
Journal of Food Science (2024)
Open Access
Exploring the potential of wild date palm (Phoenix Sylvestris L. Roxb) fruits for vinegar production in Bangladesh
Umme Habiba, Asrar Alam, Lopa Aunsary, et al.
Applied Food Research (2024), pp. 100628-100628
Open Access
Lactiplantibacillus plantarum KABP051: Stability in Fruit Juices and Production of Bioactive Compounds During Their Fermentation
Francesca Rizzi, Bibiana Juan, Jordi Espadaler, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3851-3851
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
Pro-Health Potential of Fruit Vinegars and Oxymels in Various Experimental Models
Beata Olas
International Journal of Molecular Sciences (2024) Vol. 26, Iss. 1, pp. 7-7
Open Access
Perception of Sour Taste in Subjects with Olfactory Deficits: Role of Myrtle Aromatization
Antonella Rosa, Paolo Solla, Ilenia Pinna, et al.
Nutrients (2024) Vol. 17, Iss. 1, pp. 105-105
Open Access
Changes in Non-volatile Metabolites of Elaeagnus multiflora Fruit Vinegar during Fermentation
Geon Wi, M.K. Kim, Jae‐Hak Moon, et al.
Trends in Agriculture & Life Sciences (2024) Vol. 62, pp. 33-44
Open Access
Preparation of Rose Vinegar Rich in Gamma-Linolenic Acid and Analysis of its Nutritional Composition and Antioxidant Activity
Yao Zhang, Yao Zhang, Qing Liu, et al.
American journal of biochemistry & biotechnology/American journal of biochemistry and biotechnology (2023) Vol. 19, Iss. 3, pp. 194-201
Open Access | Times Cited: 1
Sirka: An alternative to the formalin fixative
Suhasini Palakshappa Gotur, Nagaraju Kamarthi, Vijay Wadhwan
Indian Journal of Pathology and Microbiology (2023) Vol. 67, Iss. 1, pp. 238-241
Open Access | Times Cited: 1
Corrigendum: Efficacy and functionality of sugarcane original vinegar on mice
Fengjin Zheng, Bo Lin, Yuxia Yang, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access
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