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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 volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS
Hui Zhou, Wei Cui, Yafei Gao, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1484-1493
Open Access | Times Cited: 22

Showing 22 citing articles:

Selection and quantification of volatile indicators for quality deterioration of reheated pork based on simultaneously extracting volatiles and reheating precooked pork
Zhijie Liu, Yiqun Huang, Shanshan Kong, et al.
Food Chemistry (2023) Vol. 419, pp. 135962-135962
Closed Access | Times Cited: 23
Characterization changes of volatile organic compounds in Aconitum sinomontanum Nakai (Gao Wu Tou) with different proportions of yellow wine steamed by GC-IMS, E-nose
Jiarong Ma, Yujing Qiang, Li Li, et al.
Journal of Chromatography A (2025) Vol. 1742, pp. 465654-465654
Closed Access | Times Cited: 1
GC-IMS and multivariate analyses of volatile organic components in different Chinese breeds of chickens
Hongqiang Li, Xiangmin Zhao, Shizhen Qin, et al.
Heliyon (2024) Vol. 10, Iss. 8, pp. e29664-e29664
Open Access | Times Cited: 7
Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages
Jiafei Zhu, Weifang Lin, Yangying Sun, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100988-100988
Closed Access | Times Cited: 7
Insight into the aroma and taste enrichment pattern in Chinese traditional braised soup based on HS-SPME-GC-MS and HS-GC-IMS
Feifei Wang, Debin Guo, Pingwei Wen, et al.
Food Bioscience (2024) Vol. 60, pp. 104345-104345
Closed Access | Times Cited: 6
Identification of characteristic aroma compounds in chicken meat and their metabolic mechanisms using gas chromatography–olfactometry, odor activity values, and metabolomics
Yanke Wang, Li Liu, Xiaojing Liu, et al.
Food Research International (2023) Vol. 175, pp. 113782-113782
Open Access | Times Cited: 16
Effects of Lactobacillus plantarum cofermentation on the flavor and taste characteristics of mango vinegar
Qinjiabao Hu, Yan Qi, Caihua Liu, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 5, pp. 3744-3756
Closed Access | Times Cited: 4
Volatile flavor analysis of flesh oil and liver oil from Doederleinia berycoides based on HS-GC-IMS, HS-SPME-GC–MS and lipidomics
Feifan Wu, Kewei Lin, Jixiang Zhang, et al.
Grain & Oil Science and Technology (2025)
Open Access
Effects of heat treatments, storage and reheating on volatile compounds in pork and screening for characteristic volatile compounds
Y. Sun, Feng Du, Yiqun Huang, et al.
Meat Science (2025) Vol. 222, pp. 109740-109740
Closed Access
Unravelling the correlations between predominant microbiota with physicochemical properties and volatile compounds in sauce-braised duck wings during cold storage
Mingming Hu, Chuanqi Zhang, S. T. Wu, et al.
LWT (2025), pp. 117569-117569
Open Access
The Overall Quality Changes of Chinese Sauced Ducks at Different Stages During Processing and Storage
Kaiyong Yao, Jie Cai, Daodong Pan, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 834-834
Open Access
Effect of different processing steps on the volatile flavor profiles of tea–fragrant chicken determined by HS–GC–IMS and chemometrics
Zhigui He, Yuqing Zhang, Sam Al‐Dalali, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Effects of the Species and Growth Stage on the Antioxidant and Antifungal Capacities, Polyphenol Contents, and Volatile Profiles of Bamboo Leaves
Hui Shen, Wang Yan, Pingping Shi, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 480-480
Open Access | Times Cited: 3
Identification of Metabolites in Muscles of Lueyang Black-Bone Chickens: A Comparative Analysis of Caged and Cage-Free Rearing Modes Using Untargeted Metabolomic Techniques
Wang Ling, Jie Gao, Guojin Li, et al.
Animals (2024) Vol. 14, Iss. 14, pp. 2041-2041
Open Access | Times Cited: 3
Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties
Wenqing Chen, Haile Ma, Q. K. Jiang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6449-6460
Closed Access | Times Cited: 2
Variation of volatile flavor substances in salt-baked chicken during processing
Hao Jiang, Shaobi Ou, Junjie Ye, et al.
Food Chemistry X (2024) Vol. 24, pp. 101846-101846
Open Access | Times Cited: 2
Effects of defatting and cooking methods on pig large intestines volatile compounds by flavor omics and fatty acids
Kaihua Zhang, Mingwu Zang, Shouwei Wang, et al.
LWT (2023) Vol. 189, pp. 115500-115500
Open Access | Times Cited: 5
Study on the storage characteristics of steamed rice bread samples during various storage temperature
Chanchan Jia, Yonghui Yu, Huang Dai, et al.
LWT (2023) Vol. 190, pp. 115510-115510
Open Access | Times Cited: 5
Characteristics and potential biomarkers of flavor compounds in four Chinese indigenous chicken breeds
Xinwei Xiong, Jinge Ma, Qin He, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 4
Integrative metabolomics and transcriptomics analysis revealed specific genes and metabolites affecting meat quality of chickens under different rearing systems
Zhifu Cui, Felix Kwame Amevor, Xi Lan, et al.
Poultry Science (2024) Vol. 103, Iss. 9, pp. 103994-103994
Open Access | Times Cited: 1
Characterization of taste and aroma profile in pomegranate (Punica granatum L.) seed oil using electronic sensors, GC-MS/olfactometry
Sojeong Yoon, Hyangyeon Jeong, Seong Jun Hong, et al.
Food Bioscience (2024) Vol. 61, pp. 104554-104554
Closed Access
Effect of Hop β-Acids Extract Supplementation on the Volatile Compound Profile of Roasted Chicken Meat
Larissa Chirino de Almeida, Mirella Romanelli Vicente Bertolo, Daniel R. Cardoso, et al.
Processes (2023) Vol. 11, Iss. 1, pp. 153-153
Open Access | Times Cited: 1
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