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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 1-25 of 63 citing articles:

The medicinal and aromatic plants as ingredients in functional beverage production
Ivanka Maleš, Sandra Pedišić, Zoran Zorić, et al.
Journal of Functional Foods (2022) Vol. 96, pp. 105210-105210
Open Access | Times Cited: 67
Cyclodextrins as an encapsulation molecular strategy for volatile organic compounds— Pharmaceutical applications
Ana Cláudia Paiva‐Santos, Laura Ferreira, Diana Peixoto, et al.
Colloids and Surfaces B Biointerfaces (2022) Vol. 218, pp. 112758-112758
Open Access | Times Cited: 56
Road to a bite of rosehip: A comprehensive review of bioactive compounds, biological activities, and industrial applications of fruits
Meichun Zhou, Yanlin Sun, Le Luo, et al.
Trends in Food Science & Technology (2023) Vol. 136, pp. 76-91
Closed Access | Times Cited: 33
Assessment of Bioactive Phytochemicals and Utilization of Rosa canina Fruit Extract as a Novel Natural Antioxidant for Mayonnaise
Osama I. A. Soltan, Hanaa S. S. Gazwi, Amany E. Ragab, et al.
Molecules (2023) Vol. 28, Iss. 8, pp. 3350-3350
Open Access | Times Cited: 27
New Insights on Low-Temperature Fermentation for Food
Chen Liang, Lingxiao Liu, Jun Liu, et al.
Fermentation (2023) Vol. 9, Iss. 5, pp. 477-477
Open Access | Times Cited: 19
Dynamic changes of physicochemical parameters, antioxidant activity, organic acids, polyphenols, and volatile components in prune vinegar during fermentation
Ruonan Yin, Jianqiao Jiang, Xiaomei Ma, et al.
Food Bioscience (2024) Vol. 59, pp. 104042-104042
Closed Access | Times Cited: 7
Lactiplantibacillus plantarum and Komagataeibacter europaeus enhance energy metabolism, acetic acid and aromatic amino acids catabolism flux in cider vinegar fermentation
Yanan Li, Mingye Peng, Zhen‐Ming Lu, et al.
LWT (2024) Vol. 198, pp. 115968-115968
Open Access | Times Cited: 6
Investigation of bioactive compounds and their correlation with the antioxidant capacity in different functional vinegars
Hua Bai, Shuang Wang, Zongmin Wang, et al.
Food Research International (2024) Vol. 184, pp. 114262-114262
Closed Access | Times Cited: 6
Recent advances and insights into the bioactive properties and applications of Rosa canina L. and its by-products
Oana-Raluca Negrean, Anca Corina Fărcaș, Silvia Amalia Nemeş, et al.
Heliyon (2024) Vol. 10, Iss. 9, pp. e30816-e30816
Open Access | Times Cited: 6
From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits
Yuhan Yuan, Dongdong Mu, Li Guo, et al.
Food Research International (2024) Vol. 196, pp. 115095-115095
Closed Access | Times Cited: 6
Extraction of Anthocyanins from Borage (Echium amoenum) Flowers Using Choline Chloride and a Glycerol-Based, Deep Eutectic Solvent: Optimization, Antioxidant Activity, and In Vitro Bioavailability
Oscar Zannou, Hojjat Pashazadeh, Mohamed Ghellam, et al.
Molecules (2021) Vol. 27, Iss. 1, pp. 134-134
Open Access | Times Cited: 41
Bioactive compounds and volatile aroma compounds in rose (Rosa damascena Mill.) vinegar during the aging period
Nilgün Özdemir, Nilgün H. Budak
Food Bioscience (2022) Vol. 50, pp. 102062-102062
Closed Access | Times Cited: 21
Non-covalent binding of phenolic compounds from leaves of Campomanesia xanthocarpa (Mart.) O. Berg with ovalbumin: Effect on protein structure, amino acids involved in the complexation and antioxidant activity
Eliézer CASTANHA, Renata Lariz KAVALEK, Rodrigo Barcellos Hoff, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100303-100303
Open Access | Times Cited: 11
Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows
Yuliya Pronina, Olga Belozertseva, Zh. S. Nabiyevа, et al.
Frontiers in Nutrition (2024) Vol. 10
Open Access | Times Cited: 4
Effects of Lactobacillus plantarum cofermentation on the flavor and taste characteristics of mango vinegar
Qinjiabao Hu, Yan Qi, Caihua Liu, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 5, pp. 3744-3756
Closed Access | Times Cited: 4
The Antioxidant Activity and the Protective Effect of Rosa canina L. Fruit Against Intestinal Inflammation Induced by Hyperhomocysteinemia in Mice
Sara Khelfi, Sakina Zerizer, Chawki Bensouıcı, et al.
Pharmaceutical Chemistry Journal (2024) Vol. 57, Iss. 11, pp. 1778-1788
Closed Access | Times Cited: 4
Bacterial interactions mediated by acetic acid and their impact on flavor profile during acetic acid fermentation stage of Shanxi aged vinegar
Yuanpeng Hao, Jiamu Kang, Yan Guo, et al.
Food Bioscience (2025), pp. 105996-105996
Closed Access
Effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir
Burcunur Demir Savaş, Mustafa Gürses, Adem Savaş, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101125-101125
Closed Access
Farklı Olgunluk Aşamasındaki Üvez (Sorbus Domestica) Meyvesinden Üretilen Sirkelerin Bazı Fizikokimyasal ve Fitokimyasal Özelliklerinin Belirlenmesi
Esra Esin Yücel
Afyon Kocatepe University Journal of Sciences and Engineering (2025) Vol. 25, Iss. 1, pp. 123-130
Open Access
Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits
Elahesadat Hosseini, Zenebe Tadesse Tsegay, Slim Smaoui, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 698-698
Open Access
Machine learning analysis of pre-culture effects on rate-limiting steps in volatile compound dynamics of Mead
Xian Li, Tiantian Zhang, Ziwei Liu, et al.
Food Chemistry X (2025) Vol. 26, pp. 102313-102313
Open Access
Effect of Different Fermentation Methods on the Physicochemical, Bioactive and Volatile Characteristics of Wolfberry Vinegar
Xiao Qiang, Man Zhao, Ting Xia, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1078-1078
Open Access
Diversity and Functional Roles of Microorganisms in Anatolian Black Pine Cone Vinegar Fermentation
Duygu Alp, Pelin Ertürkmen, Özcan Bulantekin
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
The Physicochemical Attributes, Volatile Compounds, and Antioxidant Activities of Five Plum Cultivars in Sichuan
Zixi Lin, Binbin Li, Minjing Liao, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3801-3801
Open Access | Times Cited: 10
The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development
Yinggang Ge, Yifei Wu, Aihemaitijiang Aihaiti, et al.
Microorganisms (2025) Vol. 13, Iss. 3, pp. 477-477
Open Access
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