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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:

Comparison of bayberry fermented wine aroma from different cultivars by GC‐MS combined with electronic nose analysis
Yuxi Cao, Zufang Wu, Peifang Weng
Food Science & Nutrition (2020) Vol. 8, Iss. 2, pp. 830-840
Open Access | Times Cited: 36

Showing 1-25 of 36 citing articles:

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
Minor tropical fruits as a potential source of bioactive and functional foods
Tanmay Sarkar, Molla Salauddin, Arpita Roy, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 23, pp. 6491-6535
Closed Access | Times Cited: 55
Potential of Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Fruit, Kernel, and Pomace as Promising Functional Ingredients for the Development of Food Products: A Comprehensive Review
Jianling Mo, Ahmed K. Rashwan, Ahmed I. Osman, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 3506-3524
Open Access | Times Cited: 9
Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study
Qing Gu, Yixian Li, Ying Lou, et al.
Food Research International (2024) Vol. 178, pp. 113976-113976
Closed Access | Times Cited: 7
Characterization of volatile profile from different coriander (Coriandrum sativum L.) varieties via HS-SPME/GC–MS combined with E-nose analyzed by chemometrics
Shouhui Wei, Lijuan Wei, Bojie Xie, et al.
Food Chemistry (2024) Vol. 457, pp. 140128-140128
Closed Access | Times Cited: 7
Identification of characteristic metabolites, anti-corrosion and reprocessing characteristics of six different types of Chinese bayberry resources
Juan Liu, Biya Gong, Ping Zhang, et al.
Microchemical Journal (2025), pp. 112649-112649
Closed Access
Mechanisms underlying the antimicrobial effects of cold plasma on Kazachstania bulderi in bayberry juice through transcriptomic analysis
Xueying Gao, Jie Shang, Minghao Zhang, et al.
LWT (2025), pp. 117336-117336
Open Access
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
Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose
Qiyong Guo, Nadya Mara Adelina, Jintao Hu, et al.
Food Control (2021) Vol. 134, pp. 108711-108711
Closed Access | Times Cited: 44
Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines
Ahui Xu, Yiwen Xiao, Zhenyong He, et al.
Journal of Fungi (2022) Vol. 8, Iss. 2, pp. 128-128
Open Access | Times Cited: 30
Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine
Lihua Chen, Dongna Li, Lixia Ren, et al.
Food Science & Nutrition (2020) Vol. 9, Iss. 1, pp. 71-86
Open Access | Times Cited: 35
E-sensing and nanoscale-sensing devices associated with data processing algorithms applied to food quality control: a systematic review
Diego Galvan, Adriano Aquino, Luciane Effting, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 24, pp. 6605-6645
Closed Access | Times Cited: 28
An overview of the nutritional value, health properties, and future challenges of Chinese bayberry
Shuwen Zhang, Zheping Yu, Li Sun, et al.
PeerJ (2022) Vol. 10, pp. e13070-e13070
Open Access | Times Cited: 19
Characterization of the effect of non-Saccharomyces cerevisiaes on the non-volatile constituents and volatile profiles of low-alcoholic pomegranate beverages
Pengfei Bi, Wangsheng Sun, Shiqi Li, et al.
Food Bioscience (2024) Vol. 59, pp. 103870-103870
Closed Access | Times Cited: 2
Comparing the Volatile and Soluble Profiles of Fermented and Integrated Chinese Bayberry Wine with HS-SPME GC–MS and UHPLC Q-TOF
Yingjie Miao, Gaowei Hu, Xiaolong Sun, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1546-1546
Open Access | Times Cited: 7
Isolation of Aroma-Producing Wickerhamomyces anomalus Yeast and Analysis of Its Typical Flavoring Metabolites
Jing Zhang, Yiguo He, Liguo Yin, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2934-2934
Open Access | Times Cited: 7
Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties
Siying Li, Dongdong Du, Jun Wang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 12, pp. 3764-3793
Closed Access | Times Cited: 12
Effects of fermentation conditions on physicochemical properties and flavor quality of fermented bayberry juice
Ying Chen, Feifei Liu, Jin Chen, et al.
Food Quality and Safety (2022) Vol. 6
Open Access | Times Cited: 10
Effects of Plant-Derived Polyphenols on the Antioxidant Activity and Aroma of Sulfur-Dioxide-Free Red Wine
Yi Ma, K. W. Yu, Xiaojiao Chen, et al.
Molecules (2023) Vol. 28, Iss. 13, pp. 5255-5255
Open Access | Times Cited: 5
Intelligent Evaluation and Dynamic Prediction of Oyster Freshness with Electronic Nose Based on the Distribution of Volatile Compounds Using GC–MS Analysis
Baichuan Wang, Xinyue Dou, Kang Liu, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3110-3110
Open Access | Times Cited: 1
Identification of geographical indication protected Huangjiu by metabonomics combined with flavor reconstruction
Qi Peng, Kai Meng, Xinyi Yang, et al.
Food Bioscience (2023) Vol. 56, pp. 103216-103216
Closed Access | Times Cited: 4
An Insect- and Rain-Proof Net Raises the Production and Quality of Chinese Bayberry by Preventing Damage From Insects and Altering Bacterial Communities
Haiyue Yu, Shengke Tian, Qianbin Huang, et al.
Frontiers in Plant Science (2021) Vol. 12
Open Access | Times Cited: 9
Characterization of flavor frame in grape wines detected by HS-SPME-GC-MS coupled with HPLC, electronic nose, and electronic tongue
Xia Fan, Leiqing Pan, Rongshun Chen
Food Materials Research (2023) Vol. 3, Iss. 1
Open Access | Times Cited: 3
Comparative flavor analysis of four kinds of sweet fermented grains by sensory analysis combined with GC-MS
Lei Wang, Yang Ke, Liu Liu
International Journal of Food Engineering (2021) Vol. 18, Iss. 1, pp. 75-85
Closed Access | Times Cited: 8
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