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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:

Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions
Nadya Mara Adelina, He Wang, Ligang Zhang, et al.
Food Research International (2020) Vol. 140, pp. 110026-110026
Closed Access | Times Cited: 67

Showing 26-50 of 67 citing articles:

Novel high energy media mill produced macadamia butter: Effect on the physicochemical properties, rheology, nutrient retention and application
Xixiang Shuai, Taotao Dai, Roger Ruan, et al.
LWT (2023) Vol. 178, pp. 114606-114606
Open Access | Times Cited: 8
Widely targeted metabolomics combined with E-tongue and E-nose reveal dynamic changes of tender coconut water in responses to the infection of Ceratocystis paradoxa
Xiaojun Shen, Xiaoqing Niu, Yaodong Yang, et al.
Food Chemistry (2023) Vol. 439, pp. 138035-138035
Closed Access | Times Cited: 8
Quality characteristics of muffins added with fresh ginseng and different amounts of Gryllus bimaculatus powder
Ji Hye Kim, Jiyoon Kim, Jung Soo Kim, et al.
Deleted Journal (2024) Vol. 31, Iss. 1, pp. 80-98
Open Access | Times Cited: 2
Discrimination and screening of volatile metabolites in atractylodis rhizoma from different varieties using headspace solid-phase microextraction-gas chromatography-mass spectrometry and headspace gas chromatography-ion mobility spectrometry, and ultra-fast gas chromatography electronic nose
Le Peng, Xi Wang, Mulan He, et al.
Journal of Chromatography A (2024) Vol. 1725, pp. 464931-464931
Closed Access | Times Cited: 2
Comparative analysis of aroma profiles in walnut, pecan and hickory nuts during the roasting process using E-nose, HS-SPME-GC-MS, and HS-GC-IMS
Yan Li, Shiheng Lyu, Chenxi Gao, et al.
LWT (2024), pp. 116810-116810
Open Access | Times Cited: 2
Economic analysis of volatile characteristics of Haematococcus pluvialis and the effect of roasting temperature on the profile of volatiles and chemical components
Lulu Liu, Xiaohui Liu, Jia Jing, et al.
Algal Research (2022) Vol. 64, pp. 102690-102690
Closed Access | Times Cited: 13
Stir-frying treatment improves the color, flavor, and polyphenol composition of Flos Sophorae Immaturus tea
Jun Li, Yuhong Gong, Jinwei Li, et al.
Journal of Food Composition and Analysis (2022) Vol. 116, pp. 105045-105045
Closed Access | Times Cited: 12
Exploring the effects of heat processing methods on the characteristic volatile flavour of walnut kernels based on multi‐sensory analysis
Peng Wu, Hui Ouyang, Feiran Xu, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 2, pp. 543-556
Closed Access | Times Cited: 10
The anabolism of volatile compounds during the pasteurization process of sea buckthorn (Hippophae rhamnoides) pulp
Yihan Mu, Xuan Ao, Zhao Zhichao, et al.
Journal of Food Science and Technology (2024) Vol. 61, Iss. 10, pp. 1823-1832
Closed Access | Times Cited: 1
Effect of hot air circulation roasting temperature on the sensory property and odor characteristics of cashew nut (Anacardium occidentale L.)
Haoshuang Chen, Shudong He, Pei Hui, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 2
Closed Access | Times Cited: 1
The impacts of different roasting degrees on aroma compounds profiles of moringa seed kernels and its oil
Yunjiao Liu, F. Chin, Jingcan Sun, et al.
Food Bioscience (2024) Vol. 59, pp. 104184-104184
Closed Access | Times Cited: 1
Comparative Analysis of Aroma Profiles in Walnut, Pecan and Hickory Nuts During the Roasting Process Using E-Nose, Hs-Spme-Gc-Ms, and Hs-Gc-Ims
Yan Li, Shiheng Lyu, Chenxi Gao, et al.
(2024)
Closed Access | Times Cited: 1
Solid-phase microextraction techniques for food analysis
Khushi Abidi, Harshika Poojary, S. Keerthana, et al.
Elsevier eBooks (2024), pp. 235-245
Closed Access | Times Cited: 1
Evaluation of the freshness of rainbow trout (Oncorhynchus mykiss) fillets by the NIR, E-nose and SPME-GC-MS
Kunli Xu, Yuwen Yi, Jing Deng, et al.
RSC Advances (2022) Vol. 12, Iss. 19, pp. 11591-11603
Open Access | Times Cited: 9
Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process
Yong-Rui Wang, Songlei Wang, Ruiming Luo
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 9
Characterization, Classification, and Authentication of Polygonatum sibiricum Samples by Volatile Profiles and Flavor Properties
Xile Cheng, Hongyuan Ji, Xiang Cheng, et al.
Molecules (2021) Vol. 27, Iss. 1, pp. 25-25
Open Access | Times Cited: 12
Effect of roasting pre‐treatment of two grafted pine nuts ( Pinus koraiensis ) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil
Jiayi An, Nadya Mara Adelina, Ligang Zhang, et al.
Journal of Food Processing and Preservation (2021) Vol. 46, Iss. 1
Open Access | Times Cited: 11
Dynamic and static drying temperatures for ‘Barton’ pecans: Impacts on the volatile compounds profile and kernel color
Flávio Roberto Thewes, Vanderlei Both, Auri Brackmann, et al.
LWT (2022) Vol. 161, pp. 113393-113393
Open Access | Times Cited: 8
Evaluation of the flavor compounds of Pleurotus eryngii as affected by baking temperatures using HS‐SPME‐GC–MS and electronic nose
Mengwei Zhu, Zhizhong Hu, Miao Liang, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Open Access | Times Cited: 8
Understanding the promotion of heat treatment on the flavor of Lentinula edodes using metabolomics integrated with transcriptomics
Wen Li, Wanchao Chen, Di Wu, et al.
Food Research International (2022) Vol. 162, pp. 112051-112051
Closed Access | Times Cited: 8
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
Study on key aroma compounds in the electric roasting process of Tan mutton
Yongrui Wang, Ruiming Luo, Songlei Wang
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Open Access | Times Cited: 7
Effect of Freeze-Thaw Cycles on Juice Properties, Volatile Compounds and Hot-Air Drying Kinetics of Blueberry
Lin Zhu, Xianrui Liang, Yushuang Lu, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2362-2362
Open Access | Times Cited: 9
Effects of Different Processing Methods on the Quality and Physicochemical Characteristics of Laminaria japonica
Zuomiao Yang, Xueting Li, Meiqi Yu, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1619-1619
Open Access | Times Cited: 3
Effect of milling degree on volatile profiles of cooked rice determined by electronic nose and HS‐SPME‐GC‐MS
Zong-Wei Wang, Yiman Zhang, Xiao Yang, et al.
Cereal Chemistry (2023) Vol. 100, Iss. 6, pp. 1301-1313
Closed Access | Times Cited: 3

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