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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:

Effect of different cooking methods on the nutrient, and subsequent bioaccessibility and biological activities in Boletus auripes
Xuejiao Li, Linman Yu, Yushan Xie, et al.
Food Chemistry (2022) Vol. 405, pp. 134358-134358
Closed Access | Times Cited: 17

Showing 17 citing articles:

Anthocyanins from a new hybrid sweet potato peel cultivated in Northern Thailand mitigate LPS-induced inflammation and RANKL-induced osteoporosis by regulating ROS-mediated pathways
Chalermpong Saenjum, Arthid Thim-uam, Chakkraphong Khonthun, et al.
Inflammopharmacology (2025)
Open Access | Times Cited: 2
Exploration into lipid oxidation and flavour characteristics of crayfish (Procambarus clarkia) after hot water blanching pretreatment and deep frying
Hongyuan Tan, Lingwei Shen, Mingzhu Zhou, et al.
International Journal of Gastronomy and Food Science (2025) Vol. 39, pp. 101100-101100
Closed Access | Times Cited: 1
Effect of in vitro simulated digestion and fecal fermentation on Boletus auripes polysaccharide characteristics and intestinal flora
Qingying Luo, Xuejiao Li, Hongyu Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 249, pp. 126461-126461
Closed Access | Times Cited: 20
Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives
Yangyang Jia, Lanlan Hu, Ruifeng Liu, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103521-103521
Closed Access | Times Cited: 17
Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods
Suwalee Fong-in, Paidaeng Khwanchai, Trakul Prommajak, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 33, pp. 100743-100743
Closed Access | Times Cited: 12
The effect of heat treatment on the nutritional value and antioxidant activity of sulphur shelf (Laetiporus sulphureus)
Iwona Adamska, Katarzyna Felisiak
NFS Journal (2025), pp. 100215-100215
Open Access
The effect of different processing methods on the physicochemical properties, volatile organic compounds and non-volatile metabolites of Turnip (Brassica rapa L.)
Miao Cui, Yun Xie, Jianqiao Jiang, et al.
LWT (2025), pp. 117540-117540
Open Access
Effect of Frying Temperature on Lipid Binding, Fatty Acid Composition, and Nutritional Quality of Fish Crackers Prepared from Carp (Ciprinus carpio L.) and Tapioca Starch (Manihot esculentus)
Grzegorz Tokarczyk, Grzegorz Bieńkiewicz, Patrycja Biernacka, et al.
Molecules (2025) Vol. 30, Iss. 5, pp. 1139-1139
Open Access
Effects of Debittering Treatments on Some Secondary Metabolites’ Bioaccessibility, Fatty Acid, and Aroma Profiles of Semidried Gemlik Variety Black Olives
Senanur Durgut Malçok, Cüneyt Tunçkal, Azime Özkan Karabacak, et al.
Journal of Food Quality (2025) Vol. 2025, Iss. 1
Open Access
A comparative analysis of nutritional content changes in six Chinese cuisines prepared using industrial versus traditional hand-cooked modes
Xuan Wang, Jun Li, Xiaomeng Wu, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
In vitro simulated digestion of and microbial characteristics in colonic fermentation of polysaccharides from Lentinus edodes
Yuechao Zhao, Junqi Li, Hongyu Li, et al.
International Journal of Biological Macromolecules (2025) Vol. 308, pp. 142644-142644
Closed Access
Integrated UHPLC-Q-Exactive-MS/MS metabolomics and network pharmacology to explore the potential mechanism of obesity prevention in Pleurotus eryngii treated with different cooking procedures
Raymond C. Yu, Hejiang Zhou, Miao Xiong, et al.
Journal of Future Foods (2025) Vol. 6, Iss. 1, pp. 117-130
Closed Access
Nutritional and chemical composition of Alpinia zerumbet leaves, a traditional functional food
Jefferson D. da Cruz, Maria A. Mpalantinos, Laena Rebouças de Oliveira, et al.
Food Research International (2023) Vol. 173, pp. 113417-113417
Closed Access | Times Cited: 8
Chemical composition, health benefits, food processing effects and applications of Boletus: a review
Qiuming Liu, Liping Sun, Yangyue Ding, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-23
Closed Access | Times Cited: 5
Structural Characterization and Immunological Activity of Polysaccharide Degradation Products from Phlebopus portentosus
Dan Yu, Xiaoming Cai, Shuo Wang, et al.
Separations (2024) Vol. 11, Iss. 4, pp. 105-105
Open Access | Times Cited: 1
From tradition to technology: A comprehensive review of contemporary food design
博 山下, Muhammad Rezza Zainal Abidin, S. A. Karim
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100977-100977
Closed Access | Times Cited: 1
Untargeted Metabolomic Analysis Combined with Chemometrics Revealed the Effects of Different Cooking Methods on Lentinus edodes
Jinrui Zhu, Li Zhou, Jiaxu Yao, et al.
Molecules (2023) Vol. 28, Iss. 16, pp. 6009-6009
Open Access | Times Cited: 2
Antioxidant capacity and in vitro lipid-lowering effect of purple corn (Zea mays L.) processed by different methods
Lin Wang, Fu-Chuo Peng, Shu-Fang Yang, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 120084-120084
Closed Access
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