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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 pretreatments and drying methods on physico-chemical, sensory characteristics and nutritional value of oyster mushroom
Ahmed R. M. Maray, Mostafa K. Mostafa, Alaa El-Din M. A. El-Fakhrany
Journal of Food Processing and Preservation (2017) Vol. 42, Iss. 1, pp. e13352-e13352
Open Access | Times Cited: 43

Showing 1-25 of 43 citing articles:

Effects of Various Drying Methods on Some Physico-Chemical Properties and the Antioxidant Profile and ACE Inhibition Activity of Oyster Mushrooms (Pleurotus Ostreatus)
Sergey Piskov, Lyudmila Timchenko, Wolf‐Dieter Grimm, et al.
Foods (2020) Vol. 9, Iss. 2, pp. 160-160
Open Access | Times Cited: 93
Microwave Assisted Extraction of Chitosan from Agaricus bisporus: Techno-Functional and Microstructural Properties
Adity Bahndral, Rafeeya Shams, Kshirod Kumar Dash, et al.
Carbohydrate Polymer Technologies and Applications (2025), pp. 100730-100730
Open Access | Times Cited: 1
The effect of drying temperature on bioactive compounds and antioxidant activity of Leccinum scabrum (Bull.) Gray and Hericium erinaceus (Bull.) Pers.
Monika Gąsecka, Marek Siwulski, Zuzanna Magdziak, et al.
Journal of Food Science and Technology (2019) Vol. 57, Iss. 2, pp. 513-525
Open Access | Times Cited: 71
Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts
Samara dos Santos Harada-Padermo, Liara Silva Dias‐Faceto, Miriam Mabel Selani, et al.
Food Research International (2020) Vol. 137, pp. 109540-109540
Open Access | Times Cited: 52
Effect of cold plasma pretreated hot‐air drying on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom
Naymul Karim, Mohammad Rezaul Islam Shishir, Tao Bao, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 101, Iss. 15, pp. 6271-6280
Closed Access | Times Cited: 47
Impact of Dehydration Techniques on the Nutritional and Microbial Profiles of Dried Mushrooms
Imane Moutia, Erika Lakatos, Attila Kovács
Foods (2024) Vol. 13, Iss. 20, pp. 3245-3245
Open Access | Times Cited: 7
Aroma and flavor profile of raw and roasted Agaricus bisporus mushrooms using a panel trained with aroma chemicals
Xiaofen Du, Joanna Sissons, Marcus Shanks, et al.
LWT (2020) Vol. 138, pp. 110596-110596
Open Access | Times Cited: 47
Nutritional, physicochemical, functional and antioxidant characterization of Opuntia oligacantha (xoconostle Ulapa) endocarp flour
Antonio Pérez-Montes, Fabián‐Ricardo Gómez‐De‐Anda, Deyanira Ojeda-Ramírez, et al.
Revista Bio Ciencias (2025)
Open Access
Physicochemical, Functional, and Antioxidative Characteristics of Oyster Mushrooms
Alona Tiupova, Remigiusz Olędzki, Joanna Harasym
Applied Sciences (2025) Vol. 15, Iss. 3, pp. 1655-1655
Open Access
Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain Hydrolysis
San‐San Ang, Mohammad Rashedi Ismail‐Fitry
Food Technology and Biotechnology (2019) Vol. 57, Iss. 4, pp. 472-480
Open Access | Times Cited: 29
Optimization of combined microwave and hot air drying technology for purple cabbage by Response Surface Methodology (RSM)
Jing Liu, Xiangli Li, Yanmin Yang, et al.
Food Science & Nutrition (2021) Vol. 9, Iss. 8, pp. 4568-4577
Open Access | Times Cited: 21
A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods
Sergey Piskov, Lyudmila Timchenko, Svetlana Avanesyan, et al.
Agriculture (2022) Vol. 12, Iss. 10, pp. 1590-1590
Open Access | Times Cited: 15
Investigating the impact of blanching and salt treatment on the drying kinetics of oyster mushrooms
Nur Fathin Shamirah Daud, Farhan Mohd Said, Izzatie Mohd Mohyiddin, et al.
Bioresource Technology Reports (2024) Vol. 27, pp. 101943-101943
Closed Access | Times Cited: 2
Effect of blanching and drying temperatures on the browning‐related enzymes and physicochemical properties of lily bulb flours
Jie Liu, Rongrong Wang, Xinyu Wang, et al.
Journal of Food Processing and Preservation (2019) Vol. 43, Iss. 12
Open Access | Times Cited: 18
Effect of drying techniques on physicochemical properties of oyster mushroom ( Pleurotus sajor‐caju )
Debasmita Priyadarsini, Kalpana Rayaguru, Sourav Misra, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 7
Open Access | Times Cited: 11
Drying characteristics and processing optimization of combined microwave drying and hot air drying of Termitomyces albuminosus mushroom
Xiangli Li, Jing Liu, Jinxiu Cai, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 12
Open Access | Times Cited: 13
Fracture and Toughening of Mycelium-based Biocomposites
Precious Osayamen Etinosa, Ali A. Salifu, Sarah Akua Osafo, et al.
Materials & Design (2023) Vol. 237, pp. 112592-112592
Open Access | Times Cited: 5
Development and Performance Investigation of an Inflatable Solar Drying Technology for Oyster Mushroom
Nguyễn Văn Hùng, Lei Anne Fuertes, Carlito Balingbing, et al.
Energies (2020) Vol. 13, Iss. 16, pp. 4122-4122
Open Access | Times Cited: 12
Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour
Md. Atiqur Rahman, Joysree Roy, Md. Sultan Mahomud
Foods and raw materials (2023), pp. 251-258
Open Access | Times Cited: 4
Trends in Natural Flavor Enhancer: A Review on Umami Compounds
Nur Amaliah, Meta Mahendradatta, Zainal Zainal, et al.
BIO Web of Conferences (2024) Vol. 96, pp. 01013-01013
Open Access | Times Cited: 1
Taxonomic Identification and Nutritional Profiling of Wild Isolates of the Pink Oyster Mushroom Pleurotus djamor (Agaricomycetes) from Northwestern Himalayas (India)
Shikha Guleria, Savita Jandaik, Preeti Thakur
International journal of medicinal mushrooms (2024) Vol. 26, Iss. 7, pp. 75-84
Closed Access | Times Cited: 1
Effect of Maltodextrin Concentrations and Drying Temperature on the Physico-chemical Characteristics and Color Measurements of Butterfly Pea Flowers (Clitoria ternatea L) Powder
Kukuk Yudiono
Turkish Journal of Agriculture - Food Science and Technology (2024) Vol. 12, Iss. 4, pp. 657-665
Open Access | Times Cited: 1
Comparison of various drying methods on color, texture, nutritional components, and antioxidant activity of tumorous stem mustard
Qiaoran Zheng, Rong Jiang, Jingyi Liu, et al.
LWT (2024) Vol. 201, pp. 116241-116241
Open Access | Times Cited: 1
Chemical Composition of Aromas and Lipophilic Extracts from Black Morel (Morchella importuna) Grown in China
Xiao-Man Tu, Lan Tang, Guangbo Xie, et al.
Mycobiology (2020) Vol. 49, Iss. 1, pp. 78-85
Open Access | Times Cited: 10
Drying treatments of oyster (Pleurotus spp.) and shiitake (Lentinula edodes) mushrooms: a review
Nurul-Izzah M.O., P. Nasim, I. Inshirah, et al.
Food Research (2023) Vol. 7, Iss. Supplementary 4, pp. 146-159
Open Access | Times Cited: 2
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