Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Showing 12 citing articles:

The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Saccharomyces Yeasts Hanseniaspora uvarum and Kurtzmaniella quercitrusa
Ruipeng Wang, Bo Yang, S. Jia, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 886-886
Open Access | Times Cited: 1
Lactic acid bacteria sequential fermentation improves viable counts and quality of fermented apple juice via generating two logarithmic phases
Shuang Yang, Mengxin Hou, Weiteng Tan, et al.
Food Chemistry (2024) Vol. 464, pp. 141635-141635
Closed Access | Times Cited: 4
Impact of Co-Fermentation with Lactiplantibacillus Plantarum and Pichia Pastoris on Physicochemical Properties, Volatile Substances, and Microbial Diversity in Tea Wine
Fang Huang, Yan-tong Liang, Xiaohui Kong, et al.
(2025)
Closed Access
Enhancing blueberry wine quality and antioxidant capacity through mixed fermentation with S. cerevisiae and O. oeni
Kai Liu, Yinyin Lian, Xingyun Xie, et al.
npj Science of Food (2025) Vol. 9, Iss. 1
Open Access
Fermentation of Pediococcus pentosaceus JC30 Improves Phytochemical, Flavor Characteristics and Antioxidant Activity of Mulberry Leaves
Chen-guang Meng, Jiawen Xie, Jiaqi Chen, et al.
Molecules (2025) Vol. 30, Iss. 8, pp. 1703-1703
Open Access
Chemical and Volatile Compounds in Sweet Potato Brandy: Impact of Processing Methods
Yunying Li, Lin Li, Yan Liu, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1467-1467
Open Access
Phytochemical and Flavor Characteristics of Mulberry Juice Fermented with Lactiplantibacillus plantarum BXM2
Xuefang Guan, Dazhou Zhao, Tian Yu, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2648-2648
Open Access | Times Cited: 3
Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties
Jeehye Sung, Scott C. Frost, Joon Hyuk Suh
Food Chemistry X (2024) Vol. 25, pp. 102071-102071
Open Access | Times Cited: 2
Different Treatments on the Physicochemical Properties and Volatile Components of Tea Wine During Storage Period
Fang Huang, Yuhong Yan, Qing‐bo Yao, et al.
Molecules (2024) Vol. 29, Iss. 24, pp. 5946-5946
Open Access | Times Cited: 2
Influence of different geographical origins and bottle storage times on the chemical composition, antioxidant activity and sensory properties of cabernet sauvignon wine
Yun Xie, Jianqiao Jiang, Miao Cui, et al.
Food Chemistry X (2024) Vol. 24, pp. 101978-101978
Open Access | Times Cited: 1
Effect of Dendrobium nobile Lindl. on volatile flavor substances and nonvolatile metabolites of rice wine fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus monocultures
Zhongxia Guo, Zhang Lin, Lanyan Cen, et al.
Food and Bioproducts Processing (2024)
Closed Access
Response mechanism of Saccharomyces cerevisiae under benzoic acid stress in ethanol fermentation
Xiufeng Long, 徐钰蕾 Xu Yulei, Zhao Xue-Mei
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access
Page 1

Scroll to top