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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:

Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice
Hojjat Pashazadeh, Nilgün Özdemir, Oscar Zannou, et al.
Food Bioscience (2021) Vol. 44, pp. 101318-101318
Closed Access | Times Cited: 42

Showing 26-50 of 42 citing articles:

Customized Technological Designs to Improve the Traditional Use of Rosa canina Fruits in Foods and Ingredients
Adina Andreea Teodorescu, Ștefania Adelina Milea, Bogdan Păcularu‐Burada, et al.
Plants (2023) Vol. 12, Iss. 4, pp. 754-754
Open Access | Times Cited: 4
Application of biosolvents for the extraction of anthocyanins from gülfatma flowers (Alcea apterocarpa (Fenzl) Boiss): optimization and stability approaches
Ayşegül Taylan Özkan, Oscar Zannou, Hojjat Pashazadeh, et al.
Biomass Conversion and Biorefinery (2023) Vol. 14, Iss. 13, pp. 14933-14949
Closed Access | Times Cited: 3
Vinegars from fruits of Myrciaria cauliflora (Mart.) O.Berg and Myrciaria jaboticaba (Vell.) Berg: Phytochemical, volatile, and sensory profiles, antioxidant activity, and chemical characteristics
Cesar Luiz Pagliarini, Mateus Alcides Pagliarini, Viviane Aparecida Figueredo Oliveira Santos, et al.
JSFA reports (2023) Vol. 3, Iss. 9, pp. 429-440
Open Access | Times Cited: 3
Phytochemical characterisation, in vitro antioxidant and antidiabetic activity of Rosa arvensis Huds. extracts
Lazar D. Žarković, Ksenija S. Mileski, Jelena S. Matejić, et al.
Food Bioscience (2022) Vol. 50, pp. 102125-102125
Closed Access | Times Cited: 5
Optimization of the Process for Green Jujube Vinegar and Organic Acid and Volatile Compound Analysis during Brewing
Guifeng Li, Ni Yan, Guoqin Li, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3168-3168
Open Access | Times Cited: 2
Occurrences and changes in aroma‐associated volatile compound profiles and prominent bioactive compounds at different stages of persimmon vinegar production process
Nilgün Özdemir, Nilgün H. Budak, Bilge Ertekin Filiz, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Open Access | Times Cited: 4
The Existing Recovery Approaches of the Huangjiu Lees and the Future Prospects: A Mini Review
Rongbin Zhang, Yizhou Liu, Shuangping Liu, et al.
Bioengineering (2022) Vol. 9, Iss. 11, pp. 695-695
Open Access | Times Cited: 3
Effect of Pine Cone Vinegar on The Survival of Listeria monocytogenes and Salmonella typhimurium and Some Physico-Chemical Properties in Raw Beef
Mehmet Emin Aydemi̇r, Enes Sezer, Mehmet Nuri Giraz
Kocatepe Veterinary Journal (2024) Vol. 17, Iss. 4, pp. 299-307
Open Access
Nutritional Requirements and Fermentation Condition for Acetic Acid Production From Agricultural Fruit Waste
Yashini Selvanathan, Saleha Shamsudin, Norazwina Zainol, et al.
Chemical Engineering & Technology (2024)
Closed Access
Optimizing the Brewing Process, Metabolomics Analysis, and Antioxidant Activity Analysis of Complexed Hongqu Rice Wine with Kiwiberry
Mengze Wang, Yuxin Liu, Xing Guo, et al.
Fermentation (2024) Vol. 10, Iss. 10, pp. 494-494
Open Access
Effect of date palm cultivars on chemical and phytochemical properties of date vinegars
Wilawan Boonsupa, Chananthon Thammajit, Thidarat Sittisumran, et al.
Malaysian Journal of Nutrition (2023) Vol. 29, Iss. 1
Open Access | Times Cited: 1
Hydroalcoholic extracts of Psidium cattleianum Afzel. ex Sabine for liqueur production: influence of different fruit harvesting points on phytochemical, volatile, and sensory profiles, antioxidant activity and physical characteristics
Mateus Alcides Pagliarini, Cesar Luiz Pagliarini, Rodrigo Barcellos Hoff, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 9, pp. 2321-2334
Closed Access | Times Cited: 1
Study on changes of bioactive substances and flavour characteristics during fermentation of jujube vinegar
Shimin Zhao, Fengxian Tang, Yao Zhang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 12, pp. 9009-9019
Closed Access
Solid-Phase Microextraction as a Promising Tool for the Determination of Volatile Organic Components in Vinegar
Xiaoyue Ji
Journal of Analytical Chemistry (2022) Vol. 77, Iss. 12, pp. 1497-1502
Closed Access | Times Cited: 2
EVALUATION OF PLANT-BASED UV FILTERS POTENTIAL IN MODERN CONCEPT VIEW OF SKIN PHOTOPROTECTION
O. D. Nemyatykh, И. И. Тернинко, Askhat Sabitov, et al.
Pharmacy & Pharmacology (2022) Vol. 10, Iss. 4, pp. 308-319
Open Access | Times Cited: 1
Vinegars from fruits of Myrciaria cauliflora (Mart.) O.Berg and Myrciaria jaboticaba (Vell.) Berg: Phytochemical, volatile and, sensory profiles, antioxidant activity and chemical characteristics
Cesar Luiz Pagliarini, Mateus Alcides Pagliarini, Viviane Aparecida Figueredo Oliveira Santos, et al.
Research Square (Research Square) (2023)
Open Access
Use of biotechnology to produce alcoholic and acetic fermentation: A review
Adriana Rodrigues Machado, Maria Inês Rodrigues Machado, Letícia Fleury Viana
Research Society and Development (2023) Vol. 12, Iss. 12, pp. e102121223288-e102121223288
Open Access
Production of Herbal Vinegar Using Isolated Microorganisms from Traditional Herbal Vinegar Fermentation
Rujira Thongluedee, Tipachai Vatanavicharn, Tanyarat Sutthiphatkul, et al.
Current Applied Science and Technology (2022) Vol. 23, Iss. 2
Open Access
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