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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:

Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods
Wengang Jin, Xinru Fan, Caiyan Jiang, et al.
Food Chemistry X (2023) Vol. 17, pp. 100584-100584
Open Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages
Xuefei Shao, Huhu Wang, Xiangyu Song, et al.
Food Chemistry X (2024) Vol. 21, pp. 101225-101225
Open Access | Times Cited: 13
Characterization of volatile organic compounds of different pigmented rice after puffing based on gas chromatography-ion migration spectrometry and chemometrics
Wengang Jin, Zihan Zhang, Shibo Zhao, et al.
Food Research International (2023) Vol. 169, pp. 112879-112879
Closed Access | Times Cited: 20
Microbiota dynamics and metabolic mechanisms in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus xylosus
Yulong Yang, Gang Zhou, Yibing Ding, et al.
Food Research International (2025) Vol. 201, pp. 115680-115680
Closed 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
Evaluating the impact of different processing methods on the flavor characteristics of Gorgon Euryale seeds using electronic tongue, electronic nose, gas chromatography‐mass spectrometry, and gas chromatography‐ion mobility spectrometry
Haiwen Sun, Minxin Yang, Tosin Michael Olajide, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Suanyu fermentation strains screening, process optimization and the effect of thermal processing methods on its flavor
Qianqian Zhang, Feng Zhao, Tong Shi, et al.
Food Research International (2023) Vol. 173, pp. 113296-113296
Closed Access | Times Cited: 17
Electronic nose and its application in the food industry: a review
Mingyang Wang, Yinsheng Chen
European Food Research and Technology (2023) Vol. 250, Iss. 1, pp. 21-67
Closed Access | Times Cited: 16
Effect of Drying Process on the Formation of the Characteristic Flavor of Oyster (Crassostrea hongkongensis)
Zhijun Wang, Hanqi Li, Wenhong Cao, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2136-2136
Open Access | Times Cited: 15
Effect of different thermal processing methods on flavor characteristics of Penaeus vannamei
Caiyu Zhang, Renli Shi, Si Mi, et al.
LWT (2023) Vol. 191, pp. 115652-115652
Open Access | Times Cited: 14
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: 5
Using temporal dominance of sensations (TDS), multiple-sip TDS, chemical composition evaluation, and microstructural analysis to assess the impact of repeated reheating cycles on chicken soup
Mingcheng Zhang, Ming Li, Jiali Li, et al.
Food Chemistry (2024) Vol. 444, pp. 138503-138503
Closed Access | Times Cited: 4
Characteristics of meat flavoring prepared using hydrolyzed plant protein mix by three different heating processes
Chenping Zhang, Xuan Wang, Liu Yang, et al.
Food Chemistry (2024) Vol. 446, pp. 138853-138853
Closed Access | Times Cited: 4
Changes provoked by altitudes and cooking methods in physicochemical properties, volatile profile, and sensory characteristics of yak meat
Xijin Zhu, Chao Yang, Yu Song, et al.
Food Chemistry X (2023) Vol. 20, pp. 101019-101019
Open Access | Times Cited: 13
Flavor of extruded meat analogs: A review on composition, influencing factors, and analytical techniques
Wanrong Jiang, Xiaoyu Yang, Liang Li
Current Research in Food Science (2024) Vol. 8, pp. 100747-100747
Open Access | Times Cited: 3
Characterization of flavor volatiles in raw and cooked pigmented onion (Allium cepa L) bulbs: A comparative HS-GC-IMS fingerprinting study
Wengang Jin, Shibo Zhao, Xiaohua Chen, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100781-100781
Open Access | Times Cited: 3
Characterization and discrimination of flavor volatiles of different colored wheat grains after cooking based on GC-IMS and chemometrics
Wengang Jin, Shibo Zhao, Sun Hai-yan, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100583-100583
Open Access | Times Cited: 10
Widely targeted metabolomics combined with E-tongue and E-nose reveal dynamic changes of tender coconut water in responses to the infection of Ceratocystis paradoxa
Xiaojun Shen, Xiaoqing Niu, Yaodong Yang, et al.
Food Chemistry (2023) Vol. 439, pp. 138035-138035
Closed Access | Times Cited: 8
Impact of Incorporating Shiitake Mushrooms (Lentinula edodes) on Microbial Community and Flavor Volatiles in Traditional Jiuqu
Jingzhang Geng, Siqiao He, Shanshan Zhang, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1019-1019
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
The effect of enzymatic hydrolysis on the flavor improvement of chicken broth by characterizing key taste and odor-active compounds
Minjie Liao, Siyi Peng, Haibin Guo, et al.
Food Bioscience (2024) Vol. 62, pp. 105054-105054
Closed Access | Times Cited: 2
Characterization of volatile flavor compounds from fish maw soaked in five different seasonings
Xiaoqing Miao, Shuang Li, Shan Shang, et al.
Food Chemistry X (2023) Vol. 19, pp. 100805-100805
Open Access | Times Cited: 7
Antioxidative Activity and Volatile Profiles of Maillard Reaction Products between Giant Salamander (Andrias davidianus) Peptides and Glucose during the Heating Process
Wenqian Wang, Shibo Zhao, Jinjin Pei, et al.
Journal of Food Quality (2023) Vol. 2023, pp. 1-12
Open Access | Times Cited: 6
Uncovering the differences in flavor volatiles of different colored foxtail millets based on gas chromatography-ion migration spectrometry and chemometrics
Wengang Jin, Wenqiang Cai, Shibo Zhao, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100585-100585
Open Access | Times Cited: 5
Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis
Jie Sun, Mingyu Li, Xiaoqing Mu, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100954-100954
Closed Access | Times Cited: 1
Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC‐IMS
Pengfei Jiang, Yang Liu, Jiabo Huang, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 8353-8363
Open Access | Times Cited: 1
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