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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:

Quality assessment of royal jelly based on physicochemical properties and flavor profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue analyses
Lili Chen, Fangjian Ning, Zhaoxin Li, et al.
Food Chemistry (2022) Vol. 403, pp. 134392-134392
Closed Access | Times Cited: 45

Showing 1-25 of 45 citing articles:

Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp
Dan Wu, Jian Xiong, Pei Li, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109925-109925
Closed Access | Times Cited: 17
Characterization of different grades of Jiuqu hongmei tea based on flavor profiles using HS-SPME-GC-MS combined with E-nose and E-tongue
Qi Peng, Shanshan Li, Huajun Zheng, et al.
Food Research International (2023) Vol. 172, pp. 113198-113198
Closed Access | Times Cited: 34
Analysis of Volatile Organic Compounds in Milk during Heat Treatment Based on E-Nose, E-Tongue and HS-SPME-GC-MS
Ning Yuan, Xuelu Chi, Qiaoyan Ye, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1071-1071
Open Access | Times Cited: 19
Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep
Wensheng Yao, Shuangyu Ma, Huiying Wu, et al.
Food Chemistry (2024) Vol. 454, pp. 139514-139514
Closed Access | Times Cited: 7
Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics
Xiongwei Yu, Bin Li, Hui Ouyang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101108-101108
Open Access | Times Cited: 6
Effects of Yupingfeng polysaccharide in diet on slaughtering performance and meat flavor of Qingyuan partridge chicken
Wendan Zheng, Sifan Chen, Yuling Guan, et al.
Food Chemistry (2025) Vol. 471, pp. 142814-142814
Closed Access
Physicochemical Properties, Antioxidant Activity, and Flavor Profile of Strawberry Fruit-Based Novel Drinking Jelly Made with Gracilaria fisheri Seaweed as a Gelling Agent at Varying Concentrations
Narin Charoenphun, Paramee Noonim, Somwang Lekjing, et al.
Gels (2025) Vol. 11, Iss. 1, pp. 54-54
Open Access
Exploration of quality deterioration mechanisms of royal jelly proteins during storage by LC-MS/MS-based peptidomics
Shuai Zhuang, Xueying Zhang, Huihui Ming, et al.
Journal of Food Composition and Analysis (2025), pp. 107202-107202
Closed 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
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: 14
Breaking barriers in Candida spp. detection with Electronic Noses and artificial intelligence
Michael Lopes Bastos, Clayton A. Benevides, Cleber Zanchettin, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 5
A fresh-cut papaya freshness prediction model based on partial least squares regression and support vector machine regression
Liyan Rong, Yajing Wang, Yanqun Wang, et al.
Heliyon (2024) Vol. 10, Iss. 9, pp. e30255-e30255
Open Access | Times Cited: 5
Identification and Characterization of Novel Umami Peptides from Protein Hydrolysates of Morchella esculenta and Their Interaction with T1R1/T1R3 Receptor
Xuefeng Wang, Dan Zhang, Guo Qihong, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 38, pp. 14046-14056
Closed Access | Times Cited: 10
Uncovering the effect of Moringa oleifera Lam. leaf addition to Fuzhuan Brick Tea on sensory properties, volatile profiles and anti-obesity activity
Xin Li, Caihong Shi, Shuxuan Wang, et al.
Food & Function (2023) Vol. 14, Iss. 5, pp. 2404-2415
Closed Access | Times Cited: 9
A green flotation collector towards efficient separation of chalcopyrite from pyrite with high selectivity
Wenfei Wang, Xin Ma, Qiyang Lin, et al.
Minerals Engineering (2023) Vol. 201, pp. 108227-108227
Closed Access | Times Cited: 9
Change in volatile profiles of wheat flour during maturation
Yingtao Yu, Hao Liu, Wei Gong, et al.
Food Research International (2024) Vol. 194, pp. 114936-114936
Closed Access | Times Cited: 2
Characterization of the flavor profile of four major Chinese carps using HS-SPME-GC–MS combined with ultra-fasted gas chromatography-electronic nose
Renjie Wang, Yü Liu, Yongcheng Wang, et al.
Food Chemistry (2024), pp. 141264-141264
Closed Access | Times Cited: 2
Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity Value
Jie Guo, Zhihao Yu, Meiyan Liu, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3568-3568
Open Access | Times Cited: 6
Development and validation of an analytical methodology based on solvent extraction and gas chromatography for determining pesticides in royal jelly and propolis
Adrián Fuente-Ballesteros, Ana Jano, José Bernal, et al.
Food Chemistry (2023) Vol. 437, pp. 137911-137911
Open Access | Times Cited: 6
Effects of dry-salting and brine-pickling on physicochemical properties and flavor of spaghetti squash shreds
Yi Luo, Rui Wang, Hui Han, et al.
Food Bioscience (2023) Vol. 56, pp. 103268-103268
Closed 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
Reducing curing time via a shell‐less method: a comparative analysis of flavour characteristics in salted egg yolk
Xuejing Gao, Mengya Zhang, Junhua Li, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5363-5375
Closed Access | Times Cited: 1
Effects of different concentration methods on the quality and volatile components of sea buckthorn clear juice
Zhiwei Zhang, Yuying Cheng, Zhenhong Gao, et al.
LWT (2024) Vol. 206, pp. 116556-116556
Open Access | Times Cited: 1
Differences in flavor characteristics of Rounds of Sauce-based Baijiu based on GC-IMS, GC-MS, and electronic tongue
Yao Lin, Dandan Yuan, Shaoji Zhang, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106696-106696
Closed Access | Times Cited: 1
Differences in the Determination of Volatile Organic Compounds between Chrysanthemum morifolium Ramat. and Chrysanthemum indicum L. (Wild Chrysanthemum) by HS-GC-IMS
Gaigai Liu, Hao Duan, Yue Zheng, et al.
Molecules (2024) Vol. 29, Iss. 19, pp. 4609-4609
Open Access | Times Cited: 1
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