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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.

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Showing 10 citing articles:

Discrimination and characterization of the volatile organic compounds in red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models
Yuanyuan Wang, MA Ying-hu, J. Duan, et al.
Food Chemistry (2025) Vol. 478, pp. 143678-143678
Closed Access | Times Cited: 2
Improvement of rheological and sensory properties of Lactobacillus helveticus fermented milk by prebiotics
Xuelu Chi, Qingyu Yang, Yufang Su, et al.
Food Chemistry X (2024) Vol. 23, pp. 101679-101679
Open Access | Times Cited: 7
Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses
Zhiwei Hou, Ziyue Chen, Le Li, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2653-2653
Open Access | Times Cited: 4
Volatile compound profile of rice bran extract: Gas chromatography-mass spectrometry optimization and the impact of processing and storage
Lê Thị Phượng, Nguyễn Văn Thành, Le Van Binh
Journal of Agriculture and Food Research (2025), pp. 101730-101730
Open Access
Volatile profile of postharvest hardy kiwifruits treated with chitosan-silica nanocomposite coatings
Mengyuan Cao, Chengkui Qiao, Han Lijun, et al.
Food Research International (2025) Vol. 205, pp. 115981-115981
Closed Access
Genome-Wide Identification and Expression Profiling of the Invertase Genes Involved in Sugar Metabolism and Accumulation in Actinidia arguta
Qiang Xu, Ting Ren, Ying Zhang, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 5, pp. 2150-2150
Open Access
Molecular interaction mechanisms of Lactobacillus helveticus KLDS1.8701 on construction of yogurt gel network, transformation of milk protein conformation, and formation of characteristic flavor
Shengnan Liang, Yue Qin, Bo Zhang, et al.
Journal of Dairy Science (2025)
Open Access
Effect of prebiotics on rheological properties and flavor characteristics of Streptococcus thermophilus fermented milk
Xuelu Chi, Qingyu Yang, Yufang Su, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100839-100839
Open Access | Times Cited: 3
Vacuum freeze drying combined with catalytic infrared drying to improve the aroma quality of chives: Potential mechanisms of their formation
Jingyi Han, Jiakang Liang, Yao Li, et al.
Food Chemistry (2024) Vol. 461, pp. 140880-140880
Closed Access | Times Cited: 1
Differences in protein hydrolysis on quality of fermented milk: The changes in structure and processing characteristics
Fangqin Xiang, Hongwei Tang, Yu Li, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 98, pp. 103862-103862
Closed Access | Times Cited: 1
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