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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:

Different analysis of flavors among soft-boiled chicken: Based on GC-IMS and PLS-DA
Na Xu, Yihao Lai, Xuefei Shao, et al.
Food Bioscience (2023) Vol. 56, pp. 103243-103243
Closed Access | Times Cited: 21

Showing 21 citing articles:

Different stages of flavor variations among canned Antarctic krill (Euphausia superba): Based on GC-IMS and PLS-DA
Peizi Sun, Songyi Lin, Xinran Li, et al.
Food Chemistry (2024) Vol. 459, pp. 140465-140465
Closed Access | Times Cited: 15
Impact of inoculating Staphylococcus xylosus CICC21445 and Staphylococcus vitulinus CICC10850 on lipid metabolism and flavor development in dry-cured duck
Zihang Shi, Linhui Wu, Xiankang Fan, et al.
Food Bioscience (2024) Vol. 61, pp. 104864-104864
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
Evaluation of ultrasound-assisted tomato sour soup marination on beef: Insights into physicochemical, sensory, microstructural, and flavour characteristics
Huaisheng Zheng, Lilang Li, Chaobin Huang, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107028-107028
Open Access | Times Cited: 6
Key non-volatile taste components and characteristics in abdominal muscle of Eriocheir sinensis under various thermal processing methods
Yuyao Shi, Zehui Qiu, Mingyu Yin, et al.
Food Chemistry (2024) Vol. 464, pp. 141902-141902
Closed Access | Times Cited: 5
Effects of Different Drying Processes on Bioactive Components, Volatile Compounds, and In Vitro Inhibition of Starch Digestion in Mulberry Leaf Extracts
Haizhi Li, Guoyu Liu, Yifeng Liu, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 998-998
Open Access
Effects of steam processing on the flavor formation mechanism of male and female mussels
Nana Zhao, Xinxing Xu, Shiyuan Dong, et al.
LWT (2025), pp. 117755-117755
Open Access
Characteristics of the fermented chicken products by Lactobacillus strains in different fermentation processes
Ting Jiang, Rameesha Anjum, Haiqian Zhang, et al.
Food Research International (2025), pp. 116509-116509
Closed Access
Comparative Analysis of Commercially Available Flavor Oil Sausages and Smoked Sausages
Penghui Zhao, Yongqiang An, Zijie Dong, et al.
Molecules (2024) Vol. 29, Iss. 16, pp. 3772-3772
Open Access | Times Cited: 3
Tuning and modeling cheese flavor
Huabin Luo, Simen Akkermans, Davy Verheyen, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 3
Analysis of VOCs in Lueyang Black Chicken Breast Meat during the Steaming Process with GC-IMS and Stoichiometry
Linlin He, Rui Chen, Fei Lan, et al.
Journal of Food Quality (2024) Vol. 2024, pp. 1-12
Open Access | Times Cited: 2
Use of GC-IMS and Stoichiometry to Characterize Flavor Volatiles in Different Parts of Lueyang Black Chicken during Slaughtering and Cutting
Linlin He, Hui Yang, Fei Lan, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1885-1885
Open Access | Times Cited: 2
Effects of Surimi By-product Hydrolysates on Processing Quality and Difference Analysis of Volatile Compounds of Silver Carp Surimi Gel
Xiaodi Zhang, Yiqi Zhang, Jingke Liu, et al.
LWT (2024) Vol. 211, pp. 116906-116906
Open Access | Times Cited: 2
Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat
Lu Zhang, Yaqin Yu, Q. G. Wen, et al.
Food Chemistry X (2024) Vol. 25, pp. 102081-102081
Open Access | Times Cited: 2
The effects of different drying methods on the flavor profile of wheat germ using E-nose and GC-IMS
Yang Zhong, Gexing Zhang, Fangqin Zhang, et al.
Journal of Cereal Science (2024) Vol. 117, pp. 103930-103930
Closed Access | Times Cited: 1
Transformation of chicken skin from raw to edible state: Based on mechanical, microstructure and rheological properties
Na Xu, Peng Wang, Xuefei Shao, et al.
Food and Bioproducts Processing (2024) Vol. 147, pp. 346-358
Closed Access | Times Cited: 1
Exploration on the stability changes and flavor profiles of duck soup during cooking
Le Wang, Bing Zhao, Xiaoyu Cheng, et al.
LWT (2024), pp. 116905-116905
Open Access | Times Cited: 1
Effects of sterilization intensity on the flavor profile of canned Antarctic krill (Euphausia superba): Moderate vs. excessive
Peizi Sun, Songyi Lin, Xinran Li, et al.
Food Chemistry (2024) Vol. 465, pp. 142067-142067
Closed Access | Times Cited: 1
Transformation of Chicken Skin from Raw to Edible State: Based on Mechanical, Microstructure and Rheological Properties
Na Xu, Peng Wang, Xuefei Shao, et al.
(2024)
Closed Access
Identification of Volatile Compounds in Different Stages of Canned Antarctic Krill Based on Hs-Gc-Ims Combined with Pls-Da Analysis
Peizi Sun, Songyi Lin, Xinran Li, et al.
(2024)
Closed Access
Differential metabolites analysis in Lycium barbarum and Platycodon grandiflorus fermented wine by untargeted metabolomics
Jian-Guo Zhang, Ying Zhang, Wang-Wei Zhang, et al.
Applied Food Research (2024), pp. 100631-100631
Open Access
Effect of cooking conditions on sea urchin dumplings
Jia-bo Huang, N. Wang, Zhiyuan Song, et al.
Food Chemistry (2024) Vol. 468, pp. 142482-142482
Closed Access
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