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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:

Discrimination of Cocoa Liquors Based on Their Odor Fingerprint: a Fast GC Electronic Nose Suitability Study
Hayley Rottiers, Daylan A. Tzompa‐Sosa, Liesbet Van de Vyver, et al.
Food Analytical Methods (2018) Vol. 12, Iss. 2, pp. 475-488
Closed Access | Times Cited: 57

Showing 1-25 of 57 citing articles:

Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing
Jialing Xie, Lilei Wang, Yuliang Deng, et al.
Food Chemistry (2023) Vol. 427, pp. 136641-136641
Closed Access | Times Cited: 85
Characterization of the key aroma compounds in black teas with different aroma types by using gas chromatography electronic nose, gas chromatography-ion mobility spectrometry, and odor activity value analysis
Yanqin Yang, Hongkai Zhu, Jiayu Chen, et al.
LWT (2022) Vol. 163, pp. 113492-113492
Open Access | Times Cited: 73
Electronic Noses and Their Applications for Sensory and Analytical Measurements in the Waste Management Plants—A Review
Justyna Jońca, Marcin Pawnuk, Adalbert Arsen, et al.
Sensors (2022) Vol. 22, Iss. 4, pp. 1510-1510
Open Access | Times Cited: 44
Machine learning-enabled graphene-based electronic olfaction sensors and their olfactory performance assessment
Shirong Huang, Alexander Croy, Antonie Louise Bierling, et al.
Applied Physics Reviews (2023) Vol. 10, Iss. 2
Open Access | Times Cited: 23
Rapid analysis technologies with chemometrics for food authenticity field: A review
Zixuan Zhang, Yalan Li, Shanshan Zhao, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100676-100676
Open Access | Times Cited: 9
Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industry
Maria Pérez, Anallely López‐Yerena, Anna Vallverdú‐Queralt
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 2, pp. 475-489
Open Access | Times Cited: 59
Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate
Emmy Tuenter, Claudia Delbaere, Ann De Winne, et al.
Food Research International (2019) Vol. 130, pp. 108943-108943
Closed Access | Times Cited: 57
Aroma dynamic characteristics during the drying process of green tea by gas phase electronic nose and gas chromatography-ion mobility spectrometry
Yanqin Yang, Jiayu Chen, Yongwen Jiang, et al.
LWT (2021) Vol. 154, pp. 112691-112691
Open Access | Times Cited: 48
Application of gas chromatography‐ion mobility spectrometry (GC‐IMS) and ultrafast gas chromatography electronic‐nose (uf‐GC E‐nose) to distinguish four Chinese freshwater fishes at both raw and cooked status
Yan Ping Chen, Dandan Cai, Wenqian Li, et al.
Journal of Food Biochemistry (2021) Vol. 46, Iss. 6
Open Access | Times Cited: 34
Analysis of volatile odor compounds and aroma properties of European vinegar by the ultra-fast gas chromatographic electronic nose
Ruochen Liu, Rong Li, Ying Wang, et al.
Journal of Food Composition and Analysis (2022) Vol. 112, pp. 104673-104673
Closed Access | Times Cited: 24
Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate
Orlando Meneses Quelal, David Pilamunga Hurtado, Andrés Arroyo Benavides, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 166-166
Open Access | Times Cited: 14
Characterizing cocoa refining by electronic nose using a Kernel distribution model
Juzhong Tan, William L. Kerr
LWT (2019) Vol. 104, pp. 1-7
Closed Access | Times Cited: 42
Identification of Key Aroma Compounds Responsible for the Floral Ascents of Green and Black Teas from Different Tea Cultivars
Qi-Ting Fang, Wen-Wen Luo, Ya-Nan Zheng, et al.
Molecules (2022) Vol. 27, Iss. 9, pp. 2809-2809
Open Access | Times Cited: 22
Endogenous storage proteins influence Rice flavor: Insights from protein-flavor correlations and predictive modeling
Mengdi Chen, Ming Zhang, Dong Wang, et al.
Food Chemistry (2025) Vol. 478, pp. 143761-143761
Closed Access
Electronic panel for sensory assessment of food: A review on technologies integration and their benefits
S. S. Yadav, Anupama Singh, Neeraj Kumar
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars
Hayley Rottiers, Daylan A. Tzompa‐Sosa, Valérie Lemarcq, et al.
European Food Research and Technology (2019) Vol. 245, Iss. 11, pp. 2459-2478
Closed Access | Times Cited: 31
Roasting-induced changes in cocoa beans with respect to the mood pyramid
Valérie Lemarcq, Emmy Tuenter, А М Бондаренко, et al.
Food Chemistry (2020) Vol. 332, pp. 127467-127467
Open Access | Times Cited: 31
Rapid characterization of the volatile profiles in Pu‐erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD‐GC‐MS
Yanqin Yang, Yuting Rong, Fuqiao Liu, et al.
Journal of Food Science (2021) Vol. 86, Iss. 6, pp. 2358-2373
Closed Access | Times Cited: 25
Characterization and Discrimination of Apples by Flash GC E-Nose: Geographical Regions and Botanical Origins Studies in China
Xinye Wu, Marie‐Laure Fauconnier, Jinfeng Bi
Foods (2022) Vol. 11, Iss. 11, pp. 1631-1631
Open Access | Times Cited: 18
Recent developments of e-sensing devices coupled to data processing techniques in food quality evaluation: a critical review
Hala Abi-Rizk, Delphine Jouan‐Rimbaud Bouveresse, Julien Chamberland, et al.
Analytical Methods (2023) Vol. 15, Iss. 41, pp. 5410-5440
Closed Access | Times Cited: 10
A comprehensive insight on modern green analyses for quality control determination and processing monitoring in coffee and cocoa seeds
Hebatullah H. Farghal, Somaia T. Mansour, Sondos Khattab, et al.
Food Chemistry (2022) Vol. 394, pp. 133529-133529
Closed Access | Times Cited: 14
Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates
Dorota Żyżelewicz, Joanna Oracz, Martyna Bilicka, et al.
Molecules (2021) Vol. 26, Iss. 22, pp. 7058-7058
Open Access | Times Cited: 20
Data fusion of electronic noses and electronic tongues aids in botanical origin identification on imbalanced Codonopsis Radix samples
Shuying Wang, Zhaozhou Lin, Bei Zhang, et al.
Scientific Reports (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 13
Authentication of Cocoa Products Based on Profiling and Fingerprinting Approaches: Assessment of Geographical, Varietal, Agricultural and Processing Features
Sònia Sentellas, Javier Saurina
Foods (2023) Vol. 12, Iss. 16, pp. 3120-3120
Open Access | Times Cited: 7
Electronic noses and tongues
Ambra Rita Di Rosa, Francesco Leone, Vincenzo Chiofalo
Elsevier eBooks (2020), pp. 353-389
Closed Access | Times Cited: 20
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