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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:

Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS
Ying Li, Yuan Li, Huijie Liu, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 1, pp. 173-182
Open Access | Times Cited: 97

Showing 26-50 of 97 citing articles:

Effects of ultrasonic treatment on the structural, functional properties and beany flavor of soy protein isolate: Comparison with traditional thermal treatment
Yue Kong, Lina Sun, Zenan Wu, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106675-106675
Open Access | Times Cited: 18
Suanyu fermentation strains screening, process optimization and the effect of thermal processing methods on its flavor
Qianqian Zhang, Feng Zhao, Tong Shi, et al.
Food Research International (2023) Vol. 173, pp. 113296-113296
Closed Access | Times Cited: 17
Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes
Jiayue Liu, Ruijie Mai, Pingru Liu, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3020-3020
Open Access | Times Cited: 16
Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees
Xiaoying Luo, Kang Huang, Yongxin Niu, et al.
Food Chemistry (2023) Vol. 432, pp. 137268-137268
Closed Access | Times Cited: 16
Electronic nose and its application in the food industry: a review
Mingyang Wang, Yinsheng Chen
European Food Research and Technology (2023) Vol. 250, Iss. 1, pp. 21-67
Closed Access | Times Cited: 16
Airborne microorganisms and key environmental factors shaping their community patterns in the core production area of the Maotai-flavor Baijiu
Jianli Zhou, Xuanchen Li, Shuaijinyi Li, et al.
The Science of The Total Environment (2023) Vol. 912, pp. 169010-169010
Closed Access | Times Cited: 15
Effect of different thermal processing methods on flavor characteristics of Penaeus vannamei
Caiyu Zhang, Renli Shi, Si Mi, et al.
LWT (2023) Vol. 191, pp. 115652-115652
Open Access | Times Cited: 14
Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth
Can Yuan, Cheng‐Jian Xu, Lilan Chen, et al.
Molecules (2024) Vol. 29, Iss. 7, pp. 1532-1532
Open Access | Times Cited: 5
Evaluating the influence of high-temperature sterilization and pasteurization on volatile organic compounds in tomato stewed beef brisket: An analysis using gas chromatography-ion mobility spectrometry and multivariate statistical visualization
Jicai Bi, Chunyuan Ping, Zhuo Chen, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100939-100939
Closed Access | Times Cited: 4
Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics
Anran Zheng, Chao-Kun Wei, Meng-Song Wang, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100772-100772
Open Access | Times Cited: 4
Volatile flavor profiles of douchis from different origins and varieties based on GC-IMS and GC-O-QTOF/MS analysis
Xiaoqing Miao, Rui Zhang, Shan Jiang, et al.
Food Chemistry (2024) Vol. 460, pp. 140717-140717
Closed Access | Times Cited: 4
Applications, challenges and prospects of bionic nose in rapid perception of volatile organic compounds of food
Zheng Xing, Daniel Zogona, Ting Wu, et al.
Food Chemistry (2023) Vol. 415, pp. 135650-135650
Closed Access | Times Cited: 13
Effect of Freeze–Thaw Cycles on the Freshness of Prepackaged Penaeus vannamei
Shouchun Liu, Luyao Zhang, Jing Chen, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 305-305
Open Access | Times Cited: 3
A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods
Qingyan Guo, Jiabao Peng, Yujie He
Foods (2024) Vol. 13, Iss. 3, pp. 415-415
Open Access | Times Cited: 3
Effects of different dietary lipid levels on physiological metabolism and odor quality of hepatopancreas in adult female Chinese mitten crab (Eriocheir sinensis)
Jingjing Wu, Long Zhang, Xiaodong Jiang, et al.
Food Quality and Safety (2024) Vol. 8
Open Access | Times Cited: 3
The analysis of volatile compounds through flavoromics and machine learning to identify the origin of traditional Chinese fermented shrimp paste from different regions
Kuan Lu, Lin Liu, Zhiying Xu, et al.
LWT (2022) Vol. 171, pp. 114096-114096
Open Access | Times Cited: 18
Characterization and discrimination of flavor volatiles of different colored wheat grains after cooking based on GC-IMS and chemometrics
Wengang Jin, Shibo Zhao, Sun Hai-yan, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100583-100583
Open Access | Times Cited: 10
Characterization of physical properties, volatile compounds and aroma profiles of different salted egg yolk lipids
Xuejing Gao, Junhua Li, Cuihua Chang, et al.
Food Research International (2022) Vol. 165, pp. 112411-112411
Closed Access | Times Cited: 17
Correlations between flavor and fermentation days and changes in quality-related physiochemical characteristics of fermented Aurantii Fructus
Yating Xie, Tingting Bai, Tao Zhang, et al.
Food Chemistry (2023) Vol. 429, pp. 136424-136424
Closed Access | Times Cited: 9
Dynamic changes and correlation analysis of protease activities, texture and flavour compounds during fish fermentation (suanyu) using mixed culture (Enterococcus rivorum and Enterococcus lactis)
Li Yuan, Qianqian Zhang, Feng Zhao, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 5, pp. 2312-2324
Closed Access | Times Cited: 8
Comparison of the quality of suansun product between starter inoculation and natural fermentation
Xinyue Qin, Tao Xiong, Xinyi Kang, et al.
Food Bioscience (2024) Vol. 58, pp. 103782-103782
Closed Access | Times Cited: 2
Solid-phase microextraction – a future technique in pharmacology and coating trends
Aleksandra Owczarzy, Karolina Kulig, Katarzyna Piordas, et al.
Analytical Methods (2024) Vol. 16, Iss. 20, pp. 3164-3178
Closed Access | Times Cited: 2
Correlation between physicochemical properties, flavor characteristics and microbial community structure in Dushan shrimp sour paste
Xiaojuan Song, Dan Liao, Yan Zhou, et al.
Food Chemistry X (2024) Vol. 23, pp. 101543-101543
Open Access | Times Cited: 2
Change in volatile profiles of wheat flour during maturation
Yingtao Yu, Hao Liu, Wei Gong, et al.
Food Research International (2024) Vol. 194, pp. 114936-114936
Closed Access | Times Cited: 2
Characterization of key aroma compounds in gray sufu fermented using Leuconostoc mesenteroides subsp. Mesenteroides F24 as a starter culture
Meng Tian, Ke Lin, Yang Liu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100881-100881
Open Access | Times Cited: 7

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