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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:

Quality assessment of royal jelly based on physicochemical properties and flavor profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue analyses
Lili Chen, Fangjian Ning, Zhaoxin Li, et al.
Food Chemistry (2022) Vol. 403, pp. 134392-134392
Closed Access | Times Cited: 45

Showing 26-50 of 45 citing articles:

Unraveling the flavor variation mechanism of wheat bran insoluble dietary fibers during different dynamic solid-state fermentation patterns: identification via E-nose, GC-MS, and GC-IMS combination with fingerprinting
Wei Liang, Qian Lin, Wenqing Zhao, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 119836-119836
Closed Access | Times Cited: 1
Utilization of Lemon Peel for the Production of Vinegar by a Combination of Alcoholic and Acetic Fermentations
Qingyuan Ou, Jian Zhao, Yuheng Sun, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2488-2488
Open Access | Times Cited: 4
Elucidating the effect of different processing methods on the sensory quality of chestnuts based on multi-scale molecular sensory science
Kunli Xu, Zheting Zhang, Kexin Jiang, et al.
Food Chemistry (2023) Vol. 431, pp. 136989-136989
Closed Access | Times Cited: 4
Separation and concentration of phospholipids and glycerides from ethanol extraction of krill by hydration and solvent partitioning
Dong Su, Junkui Miao, Xiaofang Liu, et al.
Separation and Purification Technology (2023) Vol. 317, pp. 123900-123900
Closed Access | Times Cited: 2
Quality evaluation of Sojae Semen Praeparatum by HPLC combined with HS-GC-MS
Jiaqi Xie, Yibo Wang, Rongrong Zhong, et al.
Heliyon (2023) Vol. 9, Iss. 8, pp. e18767-e18767
Open Access | Times Cited: 2
Fermentation with a multi-strain to enhance the flavor of HongJun Tofu, a Chinese fermented okara food
Yuanxin Qiu, Shuangling Ye, Xiaolu Huang, et al.
LWT (2023) Vol. 189, pp. 115495-115495
Open Access | Times Cited: 2
Royal jelly modulates serum lipid metabolism and improves brain lipid profiles in natural aging mice
Li-Li Chen, Zhao Li, Gaowei Zhang, et al.
Deleted Journal (2024)
Open Access
Combining lipase enzymatic techniques and antioxidants on the flavor of structural lipids (SLs) prepared from goat butter and coconut oil
Weihao Mu, Ying Zhao, Zhuo Wang, et al.
Food Bioscience (2024) Vol. 60, pp. 104332-104332
Closed Access
Exploring flavor perception through metabolite profiling and sensory approaches during starter kimchi fermentation
Moeun Lee, Daun Kim, In Min Hwang, et al.
Food Bioscience (2024) Vol. 61, pp. 104477-104477
Closed Access
Correlation analysis and modeling application from objective indicators to subjective evaluation of scented tea: A case study of rose tea
Ruolan Song, Mouquan Shen, Yanran Wang, et al.
Food Chemistry (2024) Vol. 462, pp. 140963-140963
Closed Access
Determining the Fermentation Level of Bread Dough Using an Electronic Nose
Agno Salvatious I. Handoko, Muhammad Rivai, Suwito Suwito, et al.
(2024) Vol. 29, pp. 616-620
Closed Access
Effects of different enzymatic hydrolysis techniques on volatile flavor compounds and nutritional metabolites of soybean meal yogurt
Yaxin Yan, Xiangrong Fan, Dong Hua, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Novel capsaicin hollow salt constructed by nanoemulsion-spray drying strategy with enhanced antioxidant stability and stronger salty sensation
Yi Ma, Yuanda Sun, Shasha Huang, et al.
Food Hydrocolloids (2024), pp. 110906-110906
Closed Access
Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat
Lu Zhang, Yaqin Yu, Q. G. Wen, et al.
Food Chemistry X (2024) Vol. 25, pp. 102081-102081
Open Access
Identification of freshness and metabolite changes of royal jelly during storage using Nano-ESI-MS and UPLC-Q/TOF-MS
Shuai Zhuang, Huihui Ming, Wenjie Yu, et al.
Journal of Food Composition and Analysis (2024) Vol. 139, pp. 107092-107092
Closed Access
An electronic nose combined with qualitative-quantitative two-stage hybrid modeling for microbial quantitative prediction in automotive air conditioners
Lidong Tan, yonglong ren, Tao Zhang, et al.
Sensors and Actuators B Chemical (2024), pp. 137083-137083
Closed Access
Comparative analysis of flavor characteristics of two rounds of Qingxiangxing Baijiu by GC×GC-TOFMS, HS-GC-IMS, GC-E-Nose and E-Tongue
Baoqing Bai, Lanqi Zhang, Ying Zhang, et al.
Food Bioscience (2024), pp. 105789-105789
Closed Access
Comprehensive Study of the Physicochemical Properties of Royal Jelly from Various Regions of Türkiye**
Mehmet Beykaya, Nida Nur Inkaya, Elif Yorulmaz Önder, et al.
Chemistry & Biodiversity (2023) Vol. 20, Iss. 9
Closed Access | Times Cited: 1
Combining Lipase Enzymatic Techniques and Antioxidants (Tbhq) on the Flavor of Structural Lipids Prepared from Goat Butter and Coconut Oil
Weihao Mu, Caixia Zhang, Yutong Yang, et al.
(2023)
Closed Access
Investigation on the volatiles and aromatic characteristic of Raw Pu-erh tea with different storage durations by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and odor activity value analysis
Jie Guo, Zhihao Yu, Meiyan Liu, et al.
Research Square (Research Square) (2023)
Open Access
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