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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 the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS
Xuebo Yang, Qiuhan Chen, Shouchun Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101291-101291
Open Access | Times Cited: 20

Showing 20 citing articles:

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
Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup
Ziyan Yue, Qiuyu Yu, Yuchen Qin, et al.
Food Chemistry X (2025) Vol. 25, pp. 102184-102184
Open Access
Regulation of the quality, flavour, and microbial community of industrially fermented split red sour soup by Lentilactobacillus buchneri and Pediococcus ethanolidurans
Na Liu, Qinghua Yang, Ziyi Liu, et al.
Food Research International (2025), pp. 115850-115850
Closed Access
Comprehensive investigation on the dynamic changes of volatile organic compounds in three peach cultivars during fruit development
Xiaoying Li, Chunsheng Liu, Junkai Wu, et al.
Food Research International (2025), pp. 115866-115866
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), pp. 106047-106047
Closed Access
Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
Tianyu Chen, Chunsheng Li, Hui Huang, et al.
Food Chemistry (2024) Vol. 460, pp. 140636-140636
Closed Access | Times Cited: 2
Characteristic Aroma Screening among Green Tea Varieties and Electronic Sensory Evaluation of Green Tea Wine
Feifei Wu, Bo Lin, Jing Chen, et al.
Fermentation (2024) Vol. 10, Iss. 9, pp. 449-449
Open Access | Times Cited: 2
The Combined Analysis of GC-IMS and GC-MS Reveals the Differences in Volatile Flavor Compounds between Yak and Cattle-Yak Meat
Ben Zhang, Mengli Cao, Xingdong Wang, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2364-2364
Open Access | Times Cited: 1
Analysis of volatile compound metabolic profiles during the fermentation of filler tobacco leaves through integrated E-nose, GC–MS, GC-IMS, and sensory evaluation
Mingzhu Zhang, Dongfeng Guo, Guanglong Wu, et al.
Journal of Chromatography A (2024) Vol. 1737, pp. 465472-465472
Closed 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
Effect of storage temperature on the quality of brown rice revealed by integrated GC–MS and lipidomics analysis
Lingyu Qu, Yan Zhao, Yanfei Li, et al.
Food Chemistry (2024) Vol. 465, pp. 142107-142107
Closed Access | Times Cited: 1
Impaired Indole Acetic Acid and Reduced Indole-Producing Bacteria Contribute to Swainsonine-Induced Liver Inflammation
Keyi Fu, Na Shou, Xuefeng Yuan, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 24, pp. 14078-14086
Closed Access
The role of ultraviolet radiation in the flavor formation during drying processing of Pacific saury (Cololabis saira)
Ling Zhao, Lin Wang, Rong Cao, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 8099-8108
Closed Access
Real-Time Monitoring of 2,5-Dimethylpyrazine in Solid, Liquid, and Gas Phases During the Processing of Fried Skipjack Tuna Steaks Using an Intestinal Villus-Based Ag Nps@Au Nws Surface-Enhanced Raman Substrate Chip
Min Liu, Jin Jiang, Dalun Xu, et al.
(2024)
Closed Access
Comparison of Different Deodorizing Treatments on the Flavor of Paddy Field Carp, Analyzed by the E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectrometry
Chenying Fu, Yiming Zou, Yixiang Zhang, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2623-2623
Open Access
Characterization of Flavor Compounds in Chinese Indigenous Sheep Breeds Using Gas Chromatography–Ion Mobility Spectrometry and Chemometrics
Fang Wang, Hongbo Wang, Zeyi Liang, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2647-2647
Open Access
Dynamic evolution of volatile compounds during cold storage of sturgeon fillets analyzed by gas chromatography-ion mobility spectrometry and chemometric methods
Jiahua Yang, Shan Cui, Meijun Sun, et al.
Food Chemistry (2024) Vol. 464, pp. 141741-141741
Closed Access
Real-time monitoring of 2,5-dimethylpyrazine in solid, liquid, and gas phases during processing of fried skipjack tuna steaks using intestinal villus-like Ag nanoparticles@Au nanowires surface-enhanced Raman substrate chips
Min Liu, Jing Jiang, Dalun Xu, et al.
Food Chemistry (2024) Vol. 464, pp. 141787-141787
Closed Access
Deodorization mechanism of the main aroma compounds on the fishy odor in boiled fish during heating
Mi Tang, Xinping Liu, Yong Yu, et al.
Food Chemistry (2024) Vol. 465, pp. 142179-142179
Closed Access
Enhancement of Quality Induced by Ultrasonic-Assisted Stewing Improved the Nutritional Concentration, Emulsifying Property, and Favor Characteristic of the Chicken Soup
Ziyan Yue, Qiuyu Yu, Yuchen Qin, et al.
(2024)
Closed Access
Utilizing Headspace–Gas Chromatography–Ion Mobility Spectroscopy Technology to Establish the Volatile Chemical Component Fingerprint Profiles of Schisandra chinensis Processed by Different Preparation Methods and to Perform Differential Analysis of Their Components
Yiping Yan, Bowei Sun, Mengqi Wang, et al.
Molecules (2024) Vol. 29, Iss. 24, pp. 5883-5883
Open Access
Comparison of extraction and refinement techniques for volatile compound analysis in camellia oil
Zhe Cai, Qinbo Jiang, Ruihao Zhang, et al.
Food Chemistry (2024) Vol. 469, pp. 142501-142501
Closed Access
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