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:
Comparative analysis of the aromatic profiles of citri sarcodactylis fructus from various geographical regions using GC-IMS, GC-MS, and sensory evaluation
Ying Xu, Lingyun Yao, Yi Wang, et al.
Food Bioscience (2024) Vol. 58, pp. 103752-103752
Closed Access | Times Cited: 7
Ying Xu, Lingyun Yao, Yi Wang, et al.
Food Bioscience (2024) Vol. 58, pp. 103752-103752
Closed Access | Times Cited: 7
Showing 7 citing articles:
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
Feifei Wang, Debin Guo, Pingwei Wen, et al.
Food Bioscience (2024) Vol. 60, pp. 104345-104345
Closed Access | Times Cited: 6
Identification of characteristic flavor compounds of boletus edulis from different regions based on by E-nose, HS-GC-IMS and HS-SPME-GC–MS
Weilan Li, Luxi Zi, Ningmeng Xu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101601-101601
Open Access | Times Cited: 5
Weilan Li, Luxi Zi, Ningmeng Xu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101601-101601
Open Access | Times Cited: 5
Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea
Wei Pang, Qiang Fu, Caixia Xu, et al.
Food Chemistry (2025) Vol. 473, pp. 143018-143018
Closed Access
Wei Pang, Qiang Fu, Caixia Xu, et al.
Food Chemistry (2025) Vol. 473, pp. 143018-143018
Closed Access
Assessing Frozen Flavor Variations and Process Adaptability in Peach(Prunus persica L. Batsch) Cultivars Based on Molecular Sensory Technology
Zhongxin Li, Xinping Deng, Qian Zhao, et al.
Food Bioscience (2025) Vol. 65, pp. 106047-106047
Closed Access
Zhongxin Li, Xinping Deng, Qian Zhao, et al.
Food Bioscience (2025) Vol. 65, pp. 106047-106047
Closed Access
Comparative analysis of the aromatic profile of single malt whiskies from different regions of Scotland using GC-MS, GC-O-MS and sensory evaluation
Xiao Shen, Haitao Wang, Haining Zhuang, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106465-106465
Closed Access | Times Cited: 2
Xiao Shen, Haitao Wang, Haining Zhuang, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106465-106465
Closed Access | Times Cited: 2
Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds
Nannan Li, Zhengying Yao, Jingming Ning, et al.
Food Chemistry X (2024) Vol. 24, pp. 101935-101935
Open Access | Times Cited: 1
Nannan Li, Zhengying Yao, Jingming Ning, et al.
Food Chemistry X (2024) Vol. 24, pp. 101935-101935
Open Access | Times Cited: 1
Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry Combined with Sensory Evaluation for the Analysis of Volatile Aromatic Compounds in Apricot (Prunus armeniaca L.) Germplasm Resources Cultivated in Xinjiang, China
Xiaohui Zeng, Shikui Zhang, Wenjuan Geng, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3912-3912
Open Access
Xiaohui Zeng, Shikui Zhang, Wenjuan Geng, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3912-3912
Open Access
