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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:

Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT)
Carmen Barba, Noëlle Béno, Élisabeth Guichard, et al.
Food Chemistry (2018) Vol. 257, pp. 172-181
Closed Access | Times Cited: 79

Showing 1-25 of 79 citing articles:

Key aroma-active compounds in brown sugar and their influence on sweetness
Jie Liu, Peng Wan, Caifeng Xie, et al.
Food Chemistry (2020) Vol. 345, pp. 128826-128826
Closed Access | Times Cited: 70
Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process
Yuming Wei, Xuchao Yin, Huiting Wu, et al.
Food Chemistry (2022) Vol. 388, pp. 132982-132982
Closed Access | Times Cited: 52
Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulation
Huaixiang Tian, Juanjuan Xiong, Haiyan Yu, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104194-104194
Closed Access | Times Cited: 35
Study on the sweetening mechanism of aroma compounds in yangshan peach using sensory analysis, molecular docking, and molecular dynamics simulation techniques
Zuobing Xiao, HuiLei Qu, ChengTing Mao, et al.
LWT (2023) Vol. 191, pp. 115562-115562
Open Access | Times Cited: 23
Industrial food quality and consumer choice: Artificial intelligence-based tools in the chemistry of sensory notes in comfort foods (coffee, cocoa and tea)
Eloisa Bagnulo, Giulia Strocchi, Carlo Bicchi, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104415-104415
Open Access | Times Cited: 12
Machine learning for storage duration based on volatile organic compounds emitted from 'Jukhyang' and 'Merry Queen' strawberries during post-harvest storage
Eunsu Do, Mingyeong Kim, Da-Yeong Ko, et al.
Postharvest Biology and Technology (2024) Vol. 211, pp. 112808-112808
Open Access | Times Cited: 10
Computational approaches for decoding structure-saltiness enhancement and aroma perception mechanisms of odorants: From machine learning to molecular simulation
Huizhuo Ji, Dandan Pu, Lijun Su, et al.
Food Research International (2025) Vol. 202, pp. 115707-115707
Closed Access | Times Cited: 1
Research Progress in Saltiness Perception and Salty Substitutes
Xiaojun Wang, Bo Cui, Huiqi Lin, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access | Times Cited: 1
Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study
Ting Zhou, Yunzi Feng, Thierry Thomas‐Danguin, et al.
Food Chemistry (2020) Vol. 335, pp. 127664-127664
Open Access | Times Cited: 69
Characterization of the Aroma-Active Compounds in Banana (Musa AAA Red green) and Their Contributions to the Enhancement of Sweetness Perception
Zuobing Xiao, Haiting Chen, Yunwei Niu, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 50, pp. 15301-15313
Closed Access | Times Cited: 51
Screening of characteristic umami substances in preserved egg yolk based on the electronic tongue and UHPLC-MS/MS
Binghong Gao, Xiaobo Hu, Ruiling Li, et al.
LWT (2021) Vol. 152, pp. 112396-112396
Closed Access | Times Cited: 50
Factors affecting odour-induced taste enhancement
Charles Spence
Food Quality and Preference (2021) Vol. 96, pp. 104393-104393
Open Access | Times Cited: 46
Basic sensory properties of essential oils from aromatic plants and their applications: a critical review
Jiong Zhang, Min Zhang, Bhesh Bhandari, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 20, pp. 6990-7003
Closed Access | Times Cited: 19
Five representative esters and aldehydes from fruits can enhance sweet perception
Zuobing Xiao, Yumeng Hu, Yunwei Niu, et al.
LWT (2024) Vol. 194, pp. 115804-115804
Open Access | Times Cited: 6
Sensory-directed flavor analysis reveals the improvement in aroma quality of summer green tea by osmanthus scenting
Yujie Wang, Guojian Deng, Lunfang Huang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101571-101571
Open Access | Times Cited: 6
Cross-modal Effect of Vanilla Aroma on Sweetness of Different Sweeteners among Chinese and Danish Consumers
Anne Sjørup Bertelsen, Yan Zeng, Line Ahm Mielby, et al.
Food Quality and Preference (2020) Vol. 87, pp. 104036-104036
Closed Access | Times Cited: 45
Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions
Anne Sjoerup Bertelsen, Line Ahm Mielby, Niki Alexi, et al.
Foods (2020) Vol. 9, Iss. 2, pp. 146-146
Open Access | Times Cited: 44
Sweetness Enhancement by Aromas: Measured by Descriptive Sensory Analysis and Relative to Reference Scaling
Anne Sjoerup Bertelsen, Line Ahm Mielby, Niki Alexi, et al.
Chemical Senses (2020) Vol. 45, Iss. 4, pp. 293-301
Closed Access | Times Cited: 40
Analysis of aroma-active compounds in bighead carp head soup and their influence on umami of a model soup
Peng Wan, Jie Liu, De‐Wei Chen
Microchemical Journal (2021) Vol. 168, pp. 106436-106436
Closed Access | Times Cited: 33
Cross-modal interactions caused by nonvolatile compounds derived from fermentation, distillation and aging to harmonize flavor
Wei Jia, Rutian Ma
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 19, pp. 6686-6713
Closed Access | Times Cited: 15
Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception
Zuobing Xiao, Longxue Liu, Yunwei Niu, et al.
Meat Science (2023) Vol. 208, pp. 109398-109398
Closed Access | Times Cited: 13
Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement
Yan Ping Chen, Mengni Wang, Xiaolei Fang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 72, Iss. 1, pp. 613-624
Closed Access | Times Cited: 13
Elucidation of the sweetening mechanism of sweet orange fruit aroma compounds on sucrose solution using sensory evaluation, electronic tongue, molecular docking, and molecular dynamics simulation
Zuobing Xiao, JiaWen Gao, Yunwei Niu, et al.
LWT (2024) Vol. 205, pp. 116555-116555
Open Access | Times Cited: 5
Advances in Food Aroma Analysis: Extraction, Separation, and Quantification Techniques
Dandan Pu, Zikang Xu, Baoguo Sun, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1302-1302
Open Access
Mammalian Taste Cells Express Functional Olfactory Receptors
Bilal R. Malik, Nadia Elkaddi, Jumanah Turkistani, et al.
Chemical Senses (2019) Vol. 44, Iss. 5, pp. 289-301
Open Access | Times Cited: 42
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