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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:

Effects of probiotics on antioxidant activity, flavor compounds and sensory evaluation of Rosa roxburghii Tratt
Binbin Li, Ting Zhang, Yan Dai, et al.
LWT (2023) Vol. 179, pp. 114664-114664
Open Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

Chemical diversity, traditional uses, and bioactivities of Rosa roxburghii Tratt: A comprehensive review
Archana Jain, Surendra Sarsaiya, Qihai Gong, et al.
Pharmacology & Therapeutics (2024) Vol. 259, pp. 108657-108657
Closed Access | Times Cited: 14
Effect of cellulase on antioxidant activity and flavor of Rosa roxburghii Tratt
Guilan Jiang, Binbin Li, Zhuhong Ding, et al.
Food Chemistry X (2024) Vol. 21, pp. 101148-101148
Open Access | Times Cited: 8
An Updated Review on Probiotic Production and Applications
Guru Prasad Venkatesh, Kuruvalli Gouthami, Khajamohiddin Syed, et al.
Gastroenterology Insights (2024) Vol. 15, Iss. 1, pp. 221-236
Open Access | Times Cited: 7
Influence of lactic acid fermentation on the phenolic profile, antioxidant activities, and volatile compounds of black chokeberry (Aronia melanocarpa) juice
Jun Wang, Bo‐Cheng Wei, Jing Xu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 2, pp. 834-850
Closed Access | Times Cited: 6
Differences in flavor characteristics of Rounds of Sauce-based Baijiu based on GC-IMS, GC-MS, and electronic tongue
Yao Lin, Dandan Yuan, Shaoji Zhang, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106696-106696
Closed Access | Times Cited: 6
GC-IMS-Based Volatile Characteristic Analysis of Hypsizygus marmoreus Dried by Different Methods
Pufu Lai, Longxiang Li, Yingying Wei, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1322-1322
Open Access | Times Cited: 5
Metabolomics and transcriptomics uncover the pectin hydrolysis during tobacco stem fermentation by Aspergillus niger
Jianguo Zhao, Shaofeng Ouyang, Hanru Qi, et al.
Journal of Cleaner Production (2024) Vol. 442, pp. 141005-141005
Closed Access | Times Cited: 4
Influence of processing points on the flavor of meat balls braised with brown sauce
Xia Qü, Haonan Shi, Chao Chen, et al.
Food Research International (2025) Vol. 207, pp. 116046-116046
Closed Access
Rosa roxburghii Fermentation Broths Attenuate Bleomycin‐Induced Pulmonary Fibrosis by Activating the Nrf2/HO‐1/NQO1 Signaling Pathway and Modulating Gut Microbiota
Heting Zhou, Xinyue Zheng, Shaolin Huang, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 3
Open Access
Probiotics fermentation improves physicochemical properties, bioactivity, and flavor quality of Malus toringoides fruit juice
Ju Guan, Tianyang Wang, Yiling Xiong, et al.
LWT (2025), pp. 117669-117669
Open Access
Impact of Potentially Antioxidant Probiotic Strains on Fermentation Quality and Antioxidant Status in Alfalfa Silage
Buxiong Qi, Xinyu Cai, Wenkang Wang, et al.
Antioxidants (2025) Vol. 14, Iss. 4, pp. 380-380
Open Access
Improving the Flavor, Bioactivity, and Metabolic Characteristics of Corn Silk by Probiotic Co-Fermentation
Yuhan Yuan, Ruijuan Wang, Xuefeng Wu, et al.
Food Bioscience (2025), pp. 106681-106681
Closed Access
Effects of phytase/ethanol treatment on aroma characteristics of rapeseed protein isolates
Yao Chen, Xuan Tao, Shengqing Hu, et al.
Food Chemistry (2023) Vol. 431, pp. 137119-137119
Closed Access | Times Cited: 10
Protective Mechanism of Rosa roxburghii Tratt Fermentation Broth against Ultraviolet-A-Induced Photoaging of Human Embryonic Skin Fibroblasts
Minglu Yuan, Hao Fu, Qiuting Mo, et al.
Antioxidants (2024) Vol. 13, Iss. 3, pp. 382-382
Open Access | Times Cited: 3
Influence of yeasts and aging on the accumulation of flavor components in Rosa roxburghii Tratt wine
Dan Wang, Siqian Guo, Yu Mao, et al.
Journal of Food Composition and Analysis (2025), pp. 107262-107262
Closed Access
Comparative study on the flavor characteristics of diploid and triploid oysters (Crassostrea gigas) before and after breeding
C.D. Lu, Yanjin Li, Giulia Mo, et al.
Journal of Food Science (2025) Vol. 90, Iss. 4
Closed Access
Effects of Lactobacillus acidophilus GIM1.208 on antioxidant and hypoglycemic activities, flavor and glycosides of Rosa roxburghii Tratt
Binbin Li, Dandan Yuan, Shengguo Song, et al.
Food Bioscience (2023) Vol. 55, pp. 102948-102948
Closed Access | Times Cited: 7
Antioxidant and Antibacterial Activities of Nano-probiotics Versus Free Probiotics Against Gastrointestinal Pathogenic Bacteria
Nawal E. Al-Hazmi, Deyala M. Naguib
Indian Journal of Microbiology (2023) Vol. 64, Iss. 1, pp. 141-152
Closed Access | Times Cited: 7
Integrating Label-free proteomics and molecular dynamics to investigate the interactions between proteins and bioactive compounds in Rosa roxburghii tratt fermented by Lactobacillus acidophilus GIM1.208
Binbin Li, Guilan Jiang, Silin Li, et al.
Food Bioscience (2024) Vol. 58, pp. 103748-103748
Closed Access | Times Cited: 2
Assessment of quality differences between wild and cultivated fruits of Rosa roxburghii Tratt
Bei Li, Tingyuan Ren, Menglin Yang, et al.
LWT (2024) Vol. 202, pp. 116300-116300
Open Access | Times Cited: 2
Effects of combined treatment with chitosan, d-isoascorbate sodium and γ-aminobutyric acid on enzymatic browning and flavor quality of Paojiao
Silin Li, Jiaying Wang, Binbin Li, et al.
LWT (2024) Vol. 204, pp. 116465-116465
Open Access | Times Cited: 2
Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC‐IMS
Pengfei Jiang, Yang Liu, Jiabo Huang, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 8353-8363
Open Access | Times Cited: 2
Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of Lycium barbarum Seed Meal
Tao Chen, Chao‐Kun Wei, Tong Li, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4346-4346
Open Access | Times Cited: 5
Improving Functionality and Metabolite Profiles of Black Sapote Juice through Lactic Acid Bacteria Fermentation
Mingzhe Yue, Zhen Feng, Junping Zhou, et al.
LWT (2024) Vol. 213, pp. 117048-117048
Open Access | Times Cited: 1
Effect of Cellulase on Antioxidant Activity and Flavor of Rosa Roxburghii Tratt
Guilan Jiang, Binbin Li, Jingyi Zhu, et al.
(2023)
Closed Access | Times Cited: 2
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