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:
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
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
Showing 4 citing articles:
Volatile organic compound dynamics in Ugni Blanc and Vidal wines during fermentation in the Hexi Corridor (China): Insights from E-nose, GC-MS, GC-IMS, and multivariate statistical models
MA Ying-hu, Yuanyuan Wang, Jia Li, et al.
LWT (2025), pp. 117440-117440
Open Access
MA Ying-hu, Yuanyuan Wang, Jia Li, et al.
LWT (2025), pp. 117440-117440
Open Access
Exploration of the changes in volatile flavor compounds of low salt dry-curing grass carp (Ctenopharyngodon idella) blocks during cold storage detected by E-nose, HS-SAFE-GC-MS and HS-GC-IMS
Jinlin Li, Hanhao Zhou, Linju Xu, et al.
LWT (2025), pp. 117470-117470
Open Access
Jinlin Li, Hanhao Zhou, Linju Xu, et al.
LWT (2025), pp. 117470-117470
Open Access
Differential effects of Lactococcus starter cultures on Cheddar cheese: Insights from texture, electronic sensory, and metabolomics analyses
Weicheng Li, Yudong Shi, Jiaqi Sun, et al.
Food Chemistry (2024) Vol. 469, pp. 142644-142644
Closed Access
Weicheng Li, Yudong Shi, Jiaqi Sun, et al.
Food Chemistry (2024) Vol. 469, pp. 142644-142644
Closed Access
Unveiling the dynamic microbial succession and volatile flavor characteristic in fermented grass carp during fermentation with Lactiplantibacillus plantarum
Lilang Li, Naiyong Xiao, Feng‐Jun Li, et al.
Journal of Food Composition and Analysis (2024), pp. 107167-107167
Closed Access
Lilang Li, Naiyong Xiao, Feng‐Jun Li, et al.
Journal of Food Composition and Analysis (2024), pp. 107167-107167
Closed Access
