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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:

Insight into the comparison of key aroma-active compounds between camellia oils from different processing technology
Xiao Jia, Qi Zhou, Dou Huang, et al.
Food Chemistry (2023) Vol. 430, pp. 137090-137090
Closed Access | Times Cited: 20

Showing 20 citing articles:

The effect of extraction methods on the components and quality of Camellia oleifera oil: Focusing on the flavor and lipidomics
Wenquan Zeng, Xudong Liu, Yan Chao, et al.
Food Chemistry (2024) Vol. 447, pp. 139046-139046
Closed Access | Times Cited: 22
Comparison evaluation pretreatments on the quality characteristics, oxidative stability, and volatile flavor of walnut oil
Xuan Ma, Zheng Chang, Qi Zhou, et al.
Food Chemistry (2024) Vol. 448, pp. 139124-139124
Closed Access | Times Cited: 15
Flavor Quality Characterization of Rapeseed Oil During Storage by Physicochemical Analysis, Sensory Evaluation, Electronic Nose, and GC–O
Xiumin Zhang, Wenfeng Du, Danni Zhang, et al.
Journal of Food Biochemistry (2025) Vol. 2025, Iss. 1
Open Access | Times Cited: 1
Identification of potential aroma indicators in light and strong intensity flaxseed oil by molecular sensory science technology
Binhong Yuan, Zheng Chang, Yue Yang, et al.
Journal of Food Composition and Analysis (2025), pp. 107189-107189
Closed Access
Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics
Xiao Jia, Hongli Cui, Song Qin, et al.
Food Chemistry (2024) Vol. 461, pp. 140944-140944
Closed Access | Times Cited: 2
Unlocking Aroma in Three Types of Vinasse Fish by Sensomics Approach
Xiao Zhang, H. Li, Dan Wu, et al.
(2024)
Closed Access | Times Cited: 1
Comprehensive analysis of the effects of the traditional stir-fry process on the dynamic changes of volatile metabolites in Hainan camellia oil
Tengfei Xia, Zijun Xiong, Chunmei Wang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101747-101747
Open Access | Times Cited: 1
Investigation on sweaty off-flavors in small mill sesame oil and its formation mechanism via molecular sensory science, preparative gas chromatography, and microbiomics
Pei Yu, Jing Wang, Fei Lao, et al.
Food Chemistry (2024) Vol. 463, pp. 141224-141224
Closed Access | Times Cited: 1
Shell structure impacts Camellia oleifera fruit splitting during dehydration
Pei Yang, Hanyu Fu, Penggeng Sun, et al.
Food and Bioproducts Processing (2024)
Closed Access | Times Cited: 1
Impact of ripening periods on the key volatile compounds of Cheddar cheese evaluated by sensory evaluation, instrumental analysis and chemometrics method
Liqin You, Yong-Rui Wang, Shuang Bai, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100578-100578
Open Access | Times Cited: 1
Volatile profiles and characteristic odorants in camellia seeds with different heat pretreatments
Shiling Feng, Pingjin Li, Yusong Li, et al.
Food Chemistry (2024) Vol. 468, pp. 142497-142497
Closed Access | Times Cited: 1
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 | Times Cited: 1
Adulteration identification of Hainan camellia (Camellia oleifera Abel.) oil based on comprehensive two‐dimensional gas chromatography and quadrupole time‐of‐flight mass coupled with chemometrics spectrometry
Xiaoyan Zheng, Shanying Zhang, Binling Ai, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2305-2317
Closed Access
Analysis and Identification of Differences in Volatile Components of Various Alfalfa Seeds Based on GC-IMS
Taotao Zhao, Xinqiang Zhu, Hongshan Yang, et al.
Agronomy (2024) Vol. 14, Iss. 3, pp. 578-578
Open Access
Screening Of Potential Flavor Indicators in Different Intensity Aromatic Flaxseed Oil by Odor Recombination And Omission Technology
Binhong Yuan, Zheng Chang, Yue Yang, et al.
(2024)
Closed Access
Impact of Drying Processes for Camellia Seeds on the Volatile Compounds of Camellia Seed Oil
Ma Li, Jing Gao, Zhen Zhang, et al.
Processes (2024) Vol. 12, Iss. 7, pp. 1332-1332
Open Access
Unlocking aroma in three types of vinasse fish by sensomics approach
Xiao Zhang, H. Li, Dan Wu, et al.
Food Chemistry (2024) Vol. 460, pp. 140496-140496
Closed Access
Bamboo dietary cellulose emulsified camellia oil emulsion: Potential synergistic regulation of human gut microbiota in vitro
Zhuqian Xiao, Jiawen Ying, Li Qin, et al.
LWT (2024), pp. 116852-116852
Open Access
Volatile, glycerides, tocopherol, phytosterols, and triterpene alcohol in 31 commercial walnut oils from three countries
Yuan Gao, Na Zhang, Xingyue Li, et al.
Journal of Food Composition and Analysis (2024) Vol. 136, pp. 106831-106831
Closed Access
Effect of moisture loss on aroma profile, key odorants, and fatty acids of Amomum tsaoko during vacuum oven drying
Miao Liang, Runhu Xin, Wei Guan, et al.
Food Chemistry (2024) Vol. 468, pp. 142421-142421
Closed Access
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