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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.

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Showing 11 citing articles:

Insights into physicochemical and sensory properties and metabolomic changes of antioxidant-rich jackfruit juice fermented by lactic acid bacteria
Hao Suo, Shan Xiao, Bo Wang, et al.
Food Bioscience (2024) Vol. 58, pp. 103815-103815
Closed Access | Times Cited: 9
Dynamics of nutrients, sensory quality and microbial communities and their interactions during co-fermentation of pineapple by-products and whey protein
Jiawei Luo, Shan Xiao, Hao Suo, et al.
Food Chemistry X (2024) Vol. 22, pp. 101254-101254
Open Access | Times Cited: 9
Waste to Wealth: Dynamics and metabolic profiles of the conversion of jackfruit flake into value-added products by different fermentation methods
Hao Suo, Shan Xiao, Bo Wang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101164-101164
Open Access | Times Cited: 7
Postbiotics from Lactococcus sp. and its biomedical applications
Kasilingam Nagajothi, Sanjivkumar Muthusamy
Elsevier eBooks (2025), pp. 83-91
Closed Access
Antioxidant Capacity Changes and Untargeted Metabolite Profile of Broccoli during Lactic Acid Bacteria Fermentation
Feixiang Hou, Yanxue Cai, Jihui Wang
Fermentation (2023) Vol. 9, Iss. 5, pp. 474-474
Open Access | Times Cited: 10
Antibacterial and Antioxidant Activity of Ecoenzyme Solution Prepared from Papaya, Pineapple, and Kasturi Orange Fruits: Experimental and Molecular Docking Studies
Trina Ekawati Tallei, Fatimawali Fatimawali, Nurdjannah J. Niode, et al.
Journal of Food Processing and Preservation (2023) Vol. 2023, pp. 1-11
Open Access | Times Cited: 9
The Relationships between Flavor Substances and Microbial Communities during the Fermentation of Chinese Traditional Red Sour Soup
Xin Zhang, Zhenyu Wang, Xianbing Xu, et al.
Food Bioscience (2024) Vol. 62, pp. 105451-105451
Closed Access | Times Cited: 3
In vitro fermentation of pineapple–whey protein fermentation product on human intestinal microbiota derived from fecal microbiota transplant donors
Jiawei Luo, Shan Xiao, Bo Wang, et al.
LWT (2023) Vol. 191, pp. 115637-115637
Open Access | Times Cited: 5
Investigating the Impact of Pineapple–Whey Protein Fermentation Products on Cefixime-Induced Intestinal Flora Dysbiosis in Mice Using 16S Sequencing and Untargeted Metabolomics Techniques
Jiawei Luo, Shan Xiao, Da Ma, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1927-1927
Open Access | Times Cited: 1
Antioxidant activity of ecoenzyme derived from Siamese orange peel (Citrus nobilis) at different fermentation duration
A.A. Putri, Pande Ayu Naya Kasih Permatananda, Irene Chaparro‐Hernández, et al.
Acta Biochimica Indonesiana (2024) Vol. 7, Iss. 2, pp. 173-173
Open Access | Times Cited: 1
Microbial and enzymatic methods for phenolic production
José A. C. Silva, Michael P. Thomas, C. Wallace, et al.
Elsevier eBooks (2024), pp. 59-94
Closed Access
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