OpenAlex Citation Counts

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:

Effects of free and encapsulated Siah‐e‐Samarghandi grape seed extract on the physicochemical, textural, microbial, and sensorial properties of UF‐Feta cheese
Seyed Saeed Sekhavatizadeh, Nasim Abadariyan, Laya Ebrahimi, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 7, pp. 3923-3938
Open Access | Times Cited: 6

Showing 6 citing articles:

Phytochemicals of Vitis vinifera L. var. King Ruby protect mice from benzo(a)pyrene-induced lung injury
Gehad S. Ahmedy, Hend Mostafa Selim, Mona El‐Aasr, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access

Interaction of gibberellic acid, potassium nitrate and role of pollen sources on physicobiochemical traits of grape
Saeid Eshghi, Hamid Samadnejhad, Pegah Sayyad‐Amin
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access

Effect of encapsulated olive leaf extract on the physicochemical, rheological and antioxidant properties of Cantal-type cheese
Inès Tarchi, ‪Mohamed Bouaziz, Zuhaib F. Bhat, et al.
Applied Food Research (2025), pp. 100925-100925
Open Access

Encapsulation of Lacticaseibacillus rhamnosus by Extrusion Method to Access the Viability in Saffron Milk Dessert and Under Simulated Gastrointestinal Conditions
Mohammad Ganje, Seyed Saeed Sekhavatizadeh, Fatemeh Teymouri, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 11, pp. 9714-9726
Open Access

Cocktail Sausage Supplemented With Whole Tomato Powder Encapsulated in Chia Seed Mucilage (Salvia hispanica L.) by Lypholization: The Color, Sensory, Textural Properties, and Oxidation Stability of Sausage
Seyed Saeed Sekhavatizadeh, Fatemeh Faryabi, Mohammad Ganje
Food Science & Nutrition (2024) Vol. 12, Iss. 12, pp. 10770-10785
Open Access

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Requested Article:

Showing 6 citing articles:

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