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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.

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Showing 1-25 of 138 citing articles:

Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS
Yuting Rong, Jialing Xie, Haibo Yuan, et al.
Food Chemistry X (2023) Vol. 18, pp. 100693-100693
Open Access | Times Cited: 62
Multi-frequency power thermosonication treatments of clear strawberry juice: Impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase inactivation
Baoguo Xu, Min Feng, Bimal Chitrakar, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 84, pp. 103295-103295
Closed Access | Times Cited: 38
Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection
Guozheng Wei, Meiling Dan, Guohua Zhao, et al.
Food Chemistry (2022) Vol. 405, pp. 134814-134814
Closed Access | Times Cited: 54
Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose
Junhai Wu, Renyuan Chen, Xiaobo Li, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 31
Application of GC-IMS coupled with chemometric analysis for the classification and authentication of geographical indication agricultural products and food
Hong Zhu, Dazhou Zhu, Junmao Sun
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 31
Evaluation of Dynamic Changes and Regularity of Volatile Flavor Compounds for Different Green Plum (Prunus mume Sieb. et Zucc) Varieties during the Ripening Process by HS-GC–IMS with PLS-DA
Haochen Liu, Yuanshan Yu, Bo Zou, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 551-551
Open Access | Times Cited: 27
Flavor components detection and discrimination of isomers in Huaguo tea using headspace-gas chromatography-ion mobility spectrometry and multivariate statistical analysis
Wenhui Lu, Jing Chen, Xuebo Li, et al.
Analytica Chimica Acta (2023) Vol. 1243, pp. 340842-340842
Closed Access | Times Cited: 23
Comparison and discrimination of the terpenoids in 48 species of huajiao according to variety and geographical origin by E-nose coupled with HS-SPME-GC-MS
Yuanyuan Shao, Xiaoqiong Liu, Zhuoya Zhang, et al.
Food Research International (2023) Vol. 167, pp. 112629-112629
Closed Access | Times Cited: 23
Effects of probiotics on antioxidant activity, flavor compounds and sensory evaluation of Rosa roxburghii Tratt
Binbin Li, Ting Zhang, Yan Dai, et al.
LWT (2023) Vol. 179, pp. 114664-114664
Open Access | Times Cited: 21
Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin
Jiong Zhang, Min Zhang, Kai Chen, et al.
Food Chemistry (2023) Vol. 427, pp. 136639-136639
Closed Access | Times Cited: 21
Characteristic flavor compounds in Guizhou green tea and the environmental factors influencing their formation: Investigation using stable isotopes, electronic nose, and headspace-gas chromatography ion migration spectrometry
Yonghui Ge, Ling Wang, Yongji Huang, et al.
LWT (2024) Vol. 196, pp. 115887-115887
Open Access | Times Cited: 9
Isolation, screening, and application of aroma-producing yeast for red dragon fruit wine
Xueli Wang, Xueting Liu, Junqiao Long, et al.
Food Bioscience (2024) Vol. 59, pp. 103878-103878
Closed Access | Times Cited: 9
Characterization and exploration of dynamic variation of volatile compounds in vine tea during processing by GC-IMS and HS-SPME/GC–MS combined with machine learning algorithm
Qianqian Li, Chaoyang Zhang, Wei Liu, et al.
Food Chemistry (2024) Vol. 460, pp. 140580-140580
Closed Access | Times Cited: 7
Insights into the potential mechanism of liquid nitrogen spray freezing's influence on volatile compounds in surimi gels with different cross-linking degrees: Focus on oxidation, protein structure, intermolecular force and free amino acid alterations
Xiaoying Luo, Kang Huang, Yali Yu, et al.
Food Chemistry (2024) Vol. 444, pp. 138558-138558
Closed Access | Times Cited: 6
The difference analysis of physicochemical indexes and volatile flavor compounds of chili oil prepared from different varieties of chili pepper
Dingding Li, Beibei Chu, Bo Li, et al.
Food Research International (2024) Vol. 190, pp. 114657-114657
Closed Access | Times Cited: 6
Characterization changes of volatile organic compounds in Aconitum sinomontanum Nakai (Gao Wu Tou) with different proportions of yellow wine steamed by GC-IMS, E-nose
Jiarong Ma, Yujing Qiang, Li Li, et al.
Journal of Chromatography A (2025) Vol. 1742, pp. 465654-465654
Closed Access
Analysis of key bitter compounds and construction of predictive bitterness model in green huajiao peels
Lu Wang, Qingqing Yang, Aijun Li, et al.
Journal of Food Composition and Analysis (2025), pp. 107212-107212
Closed Access
A systematic comparative analysis of ginger-related varieties from three dimensions based on HS-SPME-GC-Q-TOF MS and UHPLC-LTQ-Orbitrap MS
Huan-ya Yang, Lin Yang, Yulu Wang, et al.
Food Research International (2025), pp. 115820-115820
Closed Access
Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics
Xueya Wang, Karen H. Lu, Wenxin Li, et al.
Food Chemistry X (2025), pp. 102210-102210
Open Access
Quality identification of Amomi fructus using E-nose, HS-GC-IMS, and intelligent data fusion methods
Panpan Zhang, Xinjing Gui, Xue-Hua Fan, et al.
Frontiers in Chemistry (2025) Vol. 13
Open Access
Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients
Zongshuai Zhu, Anthony Pius Bassey, Yaqi Cao, et al.
Food Chemistry (2022) Vol. 397, pp. 133833-133833
Closed Access | Times Cited: 33
Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS
Chunbo Guan, Tingting Liu, Quanhong Li, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 446-446
Open Access | Times Cited: 29
Non-thermal electrohydrodynamic (EHD) drying improved the volatile organic compounds of lotus bee pollen via HS-GC-IMS and HS-SPME-GC-MS
Jiabao Ni, Yanxiang Bi, Sriram K. Vidyarthi, et al.
LWT (2023) Vol. 176, pp. 114480-114480
Open 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
Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS
Jinghong Xu, Zongcai Tu, Hui Wang, et al.
Food Chemistry (2023) Vol. 433, pp. 137299-137299
Closed Access | Times Cited: 15
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