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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:

Identification of characteristic flavor compounds and small molecule metabolites during the ripening process of Nuodeng ham by GC-IMS, GC–MS combined with metabolomics
Cong Li, Yingling Zou, Guozhou Liao, et al.
Food Chemistry (2023) Vol. 440, pp. 138188-138188
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Identification of dynamic changes in volatile compounds and metabolites during the smoking process of Zhenba bacon by GC-IMS combined metabolomics
Shuai Han, Meiling Ke, Ling Wang, et al.
Food Research International (2024) Vol. 182, pp. 114197-114197
Open Access | Times Cited: 7
Development and Assessment of a Color-Variable Chlorine Dioxide Slow-Releasing Card for Litchi Preservation
Li Guo, Guang Wu, Qingchun Yin, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 136-136
Open Access
Unraveling compound curing agent on protein characteristics and proteome changes of Nuodeng ham by TMT-labeled quantitative proteomics
Nannan Zhou, Weicheng Kong, Guiying Wang, et al.
Food Chemistry (2025) Vol. 472, pp. 142913-142913
Closed Access
Improvement of anti-staling ability and flavor characterization of whole-wheat bread by Lactobacillus amylolyticus L6 fermentation
Nan Zhang, Huifang Wang, Sameh A. Korma, et al.
Food Bioscience (2025), pp. 106076-106076
Closed Access
Comprehensive insights into the mechanism of flavor formation driven via inoculation with mixed starter cultures in dry-fermented tilapia sausages: Integration of macrogenomics, volatilomics, and lipidomics
Ji Wang, Xusong Wang, Wei Yang, et al.
Food Chemistry (2024) Vol. 455, pp. 139950-139950
Closed Access | Times Cited: 5
Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds
Qixing Jiang, Haifeng Zhang, Pei Gao, et al.
Food Chemistry (2024) Vol. 461, pp. 140887-140887
Closed Access | Times Cited: 3
Chemical characterization of different parts of Forsythia suspensa and α-glucosidase and pancreatic lipase inhibitors screening based on UPLC-QTOF-MS/MS and plant metabolomics analysis
Yan-Li Ji, Feng Xie, Yaqing Chang, et al.
Arabian Journal of Chemistry (2024) Vol. 17, Iss. 5, pp. 105723-105723
Open Access | Times Cited: 2
Investigation of different ingredients affected the flavor changes of Yu-Shiang shredded pork by using GC-IMS and GC-MS combined with E-nose and E-tongue
Jia Chen, Xuemei Cai, Junliang Liu, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e31486-e31486
Open Access | Times Cited: 1
Characterization of the flavor profile of UHT milk during shelf-life via volatile metabolomics fingerprinting combined with chemometrics
Yanmei Xi, Yan Yang, Xuelu Chi, et al.
Food Research International (2024) Vol. 191, pp. 114705-114705
Closed Access | Times Cited: 1
Comprehensive analysis of flavor compounds and metabolites of vinasse hairtail fermentation based on GC-IMS and untargeted-based metabolomics
Ting Ting Li, Yue Zhang, Meiqi Gu, et al.
Food Bioscience (2024) Vol. 61, pp. 104883-104883
Closed Access | Times Cited: 1
Study on the Changes and Correlation of Microorganisms and Flavor in Different Processing Stages of Mianning Ham
Yue Huang, Zhengli Wang, Ling Gan, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2587-2587
Open Access | Times Cited: 1
Characterization and Differentiation of Flavor Profile of 12 Air-Dried Yak Meat Products Using GC–IMS and Multivariate Analysis
Qiuyu Wang, Rongsheng Du, Yuqi Wang, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2626-2626
Open Access | Times Cited: 1
Changes of physicochemical and volatile flavor compounds of dry-cured Diqing Tibetan pig hams during fermentation
Dan Jia, Jin Zhang, Siqi Jin, et al.
Food Research International (2024) Vol. 197, pp. 115136-115136
Closed Access | Times Cited: 1
Revealing the correlation between small molecule metabolites, volatile compounds and microbial communities during the ripening of Xuanwei ham
Cong Li, Zhijie Zheng, Guiying Wang, et al.
LWT (2024), pp. 116955-116955
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
Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes
Hao Luo, Yongjun Wu, Jing Jin, et al.
RSC Advances (2024) Vol. 14, Iss. 23, pp. 16368-16378
Open Access
Characterization of Aroma Profile of Red Quinoa as Affected by Different Extrusion Temperatures Based on Gc-Ims
Jianxin Song, Xiaodong Wang
(2024)
Closed Access
Effect of Hot-Air Drying Processing on the Volatile Organic Compounds and Maillard Precursors of Dictyophora Rubrovalvata Based on Gc-Ims, Hplcand Lc-Ms
Lingshuai Meng, Yu Nie, Qing‐Song Zhou, et al.
(2024)
Closed Access
Discriminative analysis of aroma profiles in diverse cigar products varieties through integrated sensory evaluation, GC-IMS and E-nose
Quanlong Zhou, Xiaoxiao Feng, Yiwen Zhu, et al.
Journal of Chromatography A (2024) Vol. 1733, pp. 465241-465241
Closed Access
Effect of hot-air drying processing on the volatile organic compounds and maillard precursors of Dictyophora Rubrovalvata based on GC-IMS, HPLC and LC-MS
Lingshuai Meng, Yu Nie, Qing‐Song Zhou, et al.
Food Chemistry (2024) Vol. 463, pp. 141074-141074
Closed Access
LC-MS-based metabolomics approach to investigate the taste compounds formation of Jinhua ham prepared using Taihu pigs
Huanhuan Li, Ke Zhao, Lihong Chen, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access
Metabolite and microbial community composition of normal and sensory defect Nuodeng hams characterized based on metabolomics and high-throughput sequencing
Nannan Zhou, Yaying Zhao, Guiying Wang, et al.
Food Chemistry (2024) Vol. 463, pp. 141358-141358
Closed Access
Sensitive determination of volatile nitrosamines with ambient pressure ammonium-adduct ionization mass spectrometry
Lian Duan, Cheng Wang, Yuwei Li, et al.
Analytical and Bioanalytical Chemistry (2024) Vol. 416, Iss. 29, pp. 6839-6847
Closed Access
Comprehensive characterization and comparison of aroma profiles of rambutan seed oils using GC-MS and GC-IMS combined with chemometrics
Yanchi Zhou, Jingtao Cui, Qiaozhu Wei, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis
Yanxia Liu, Chun Liu, Lingxia Sun, et al.
Meat Science (2024) Vol. 220, pp. 109709-109709
Closed Access
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