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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:

Preparation of enzymatic hydrolysate using edible fungi by-products of soup seasoning: Effect of different enzymes on enzymatic hydrolysis
Yuanyuan Zhu, Min Zhang, Lihui Zhang, et al.
Food Bioscience (2022) Vol. 49, pp. 101844-101844
Closed Access | Times Cited: 18

Showing 18 citing articles:

Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway
Li Liu, Yuanhui Zhao, Mingyong Zeng, et al.
Food Research International (2023) Vol. 178, pp. 113914-113914
Closed Access | Times Cited: 51
Effects of combined drying techniques and cellulase hydrolysis on the nutritional value and sensory properties of shiitake mushrooms (Lentinus edodes)
Yao Li, Jingyi Han, Phyllis Naa Yarley Otu, et al.
Food Chemistry (2024) Vol. 450, pp. 139387-139387
Closed Access | Times Cited: 17
Non-volatile taste active compounds and umami evaluation of Agrocybe aegerita hydrolysates derived using different enzymes
Fan Yang, Anzhen Fu, Hongyan Meng, et al.
Food Bioscience (2024) Vol. 58, pp. 103772-103772
Closed Access | Times Cited: 10
Flavor characteristics of large yellow croaker soup served with different dried edible fungi
Yanan Lv, Xuting Bai, Honglei Zhao, et al.
Food Chemistry X (2023) Vol. 21, pp. 101059-101059
Open Access | Times Cited: 19
Analysis of flavor changes in Huangshan floral mushroom hydrolysates obtained by different enzyme treatments
Hui Zhang, Yong Liu, Li Gao, et al.
Food Chemistry (2024) Vol. 443, pp. 138554-138554
Closed Access | Times Cited: 7
Maillard reaction products of pea protein hydrolysate as a flavour enhancer for beef flavors: Effects on flavor and physicochemical properties
Zhi‐Liang Zheng, Lihui Zhang, Min Zhang, et al.
Food Chemistry (2023) Vol. 417, pp. 135769-135769
Closed Access | Times Cited: 15
Umami-enhancing effect of Agaricus bisporus- pork bone stocks based on the EUC value and sensory evaluation
Ke Shi, Zhenqi Li, Yibo Bai, et al.
International Journal of Gastronomy and Food Science (2024), pp. 101033-101033
Closed Access | Times Cited: 5
Program temperature‐controlled drying: An effective way to improve the quality of hot‐air dried shiitake mushrooms
Zhenbin Liu, Jiafa Luo, Bimal Chitrakar, et al.
Journal of Food Science (2025) Vol. 90, Iss. 1
Closed Access
Preparation and characterization of fish gelatin polypeptides with low phenylalanine contents using enzymatic hydrolysis and activated carbon adsorption
Qiqi Bian, Wenjie Zhang, Lijia Chen, et al.
Food Hydrocolloids (2025), pp. 111153-111153
Closed Access
Optimization of enzymatic hydrolysate process of Volvariella volvacea and analysis of volatile flavor compounds in Maillard reaction
Ke Shi, Zhenqi Li, Lixin Xue, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates
Zhengsen Long, Xiangzhou Yi, Xia Gao, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 560-560
Open Access
Comprehensive Analysis of Volatile and Nonvolatile Compounds in Dictyophora indusiata Hydrolysates
Haibin Yuan, Tianyang Wang, Xiao Lan, et al.
LWT (2025), pp. 117737-117737
Open Access
Serratia marcescensG4 as a novel biocontrol strain against Sclerotinia sclerotiorum infection in soybean
Ao Gao, Shengyi Wang, Zhe Han, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Screening of enzymes for bi-functional whey protein hydrolysates: Based on virtual enzymolysis, fragmentomics, and molecular docking in silico
Ruoyun Gao, Fanhua Kong, Guangqing Mu, et al.
Food Research International (2025), pp. 116629-116629
Closed Access
Preparation of Calcium–Binding Peptides Derived from Mackerel (Scomber japonicus) Protein and Structural Characterization and Stability Analysis of Its Calcium Complexes
Pengbo Cui, Jianqin Liang, Tianyu Cheng, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1652-1652
Open Access | Times Cited: 3
Optimization of Ultrasonic-Assisted Enzymatic Hydrolysis to Extract Soluble Substances from Edible Fungi By-products
Yuanyuan Zhu, Min Zhang, Chung Lim Law, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 1, pp. 167-184
Closed Access | Times Cited: 12
Ultrasound-Cellulase Synergy for the Extraction of Total Flavonoids from Astragali complanati Semen and Its Antioxidant Properties
Fangyuan Zheng, Jie Yan, Min Zhu, et al.
Journal of Applied Research on Medicinal and Aromatic Plants (2024) Vol. 43, pp. 100597-100597
Closed Access | Times Cited: 2
Advancements in understanding and improving duck egg odor: Mechanisms, influential factors, and innovative strategies
Qi Dong, Lizhi Lu, Yangying Sun, et al.
Journal of Food Composition and Analysis (2024), pp. 107020-107020
Closed Access | Times Cited: 1
Effect of cellulase-assisted cold isostatic pressure extraction on the characteristics and functional properties of polyphenol extracts from camellia sinensis seeds
Xueting Sang, Feng Zhen, Hongru Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137384-137384
Closed Access
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