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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 19 citing articles:

The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices
Shah Saud, Xiaojuan Tang, Shah Fahad
Food Chemistry X (2024) Vol. 21, pp. 101209-101209
Open Access | Times Cited: 21
Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice
Tian Lan, Jiaqi Wang, Shihan Bao, et al.
Food Research International (2023) Vol. 168, pp. 112784-112784
Closed Access | Times Cited: 26
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: 8
Impact of Seabuckthorn Pomace Fermentation Fertilizer Coupled with Bacillus sp. T28 on Soil Properties and Chinese Cabbage Growth
Dan Wu, Huang Mengyun, Qichun Zhang
American journal of biochemistry & biotechnology/American journal of biochemistry and biotechnology (2025) Vol. 21, Iss. 1, pp. 10-17
Open Access
Recent Insights in Lactobacillus -Fermented Fruit and Vegetable Juice: Compositional Analysis, Quality Evaluation, and Functional Properties
Zixin Han, Shuyuan Shi, Boqing Yao, et al.
Food Reviews International (2025), pp. 1-35
Closed Access
Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities
Xinyu Yuan, Tao Wang, Liping Sun, et al.
Food Chemistry X (2024) Vol. 22, pp. 101482-101482
Open Access | Times Cited: 4
The flavour of wheat gluten hydrolysate after Corynebacterium Glutamicum fermentation: Effect of degrees of hydrolysis and fermentation time
Chen Hao-wen, Huiyan Zhao, Guili Jiang, et al.
Food Chemistry (2024) Vol. 458, pp. 140238-140238
Closed Access | Times Cited: 4
Comparison of the volatile organic compounds in Citrus reticulata ‘Chachi’ peel with different drying methods using E-nose, GC-IMS and HS-SPME-GC-MS
Min Wang, Xue Li, Haiyan Ding, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 8
Effects of mixed starters of plant- and wine-derived L. plantarum on hawthorn juice fermentation: Physicochemical properties, phenolic and volatile profiles
Xun Sun, Hui Liu, Chang‐Qing Duan, et al.
Food Bioscience (2023) Vol. 56, pp. 103363-103363
Closed Access | Times Cited: 8
The potential correlation between the succession of microflora and volatile flavor compounds during the production of Zhenba bacon
Bo Ning, Yao Zuo, Wang Ling, et al.
Food Chemistry X (2024) Vol. 22, pp. 101478-101478
Open Access | Times Cited: 2
Effects of Pulsed Electric Field and High-Pressure Processing Treatments on the Juice Yield and Quality of Sea Buckthorn
Zhiwei Zhang, Yixuan Chen, Yuying Cheng, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1829-1829
Open Access | Times Cited: 2
Improving quality of sea buckthorn juice by high-pressure processing
Qile Xia, Chenxing Liu, Yan Cao, et al.
LWT (2023) Vol. 185, pp. 115149-115149
Open Access | Times Cited: 7
Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC–MS and UHPLC–MS
Bo Peng, Jingjing Li, Chunhui Shan, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 6
A Comparison of Volatile Organic Compounds in Puerariae Lobatae Radix and Puerariae Thomsonii Radix Using Gas Chromatography–Ion Migration Spectrometry
Yingchao Mao, Lingfeng Zhu, Fuhua Fu, et al.
Separations (2024) Vol. 11, Iss. 1, pp. 31-31
Open Access | Times Cited: 1
Effects of different concentration methods on the quality and volatile components of sea buckthorn clear juice
Zhiwei Zhang, Yuying Cheng, Zhenhong Gao, et al.
LWT (2024) Vol. 206, pp. 116556-116556
Open Access | Times Cited: 1
A Comparison of the Impacts of Different Drying Methods on the Volatile Organic Compounds in Ginseng
Yun Xiang, Manshu Zou, Feilin Ou, et al.
Molecules (2024) Vol. 29, Iss. 22, pp. 5235-5235
Open Access | Times Cited: 1
Characterization of Seven Species of Camellia Oil: Oil Content, Volatile Compounds, and Oxidative Stability
Fu‐Lan Hsu, Ying‐Ju Chen, Chun-Kai Hsu, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2610-2610
Open Access
Probiotic Lactobacillus plantarumLP28 and Saccharomyces cerevisiae improve the bioactive content and quality of fruit‐based rice beverage
Afusat Yinka Aregbe, Turkson Antwi Boasiako, YuQing Xiong, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 11, pp. 9340-9352
Open Access
Growth and physiological response of Yulu Hippophae rhamnoides to drought stress and its omics analysis
Haipeng Chen, Xiaolin Chen, Xiaogang Li, et al.
Plant Signaling & Behavior (2024) Vol. 19, Iss. 1
Open Access
Optimization of the quality of sea buckthorn juice by enzymatic digestion and inoculation sequence
Jianfeng Wang, Yu Zhang, Bin Zhang, et al.
Food Chemistry (2024) Vol. 470, pp. 142623-142623
Closed Access
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