Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose
Qiyong Guo, Nadya Mara Adelina, Jintao Hu, et al.
Food Control (2021) Vol. 134, pp. 108711-108711
Closed Access | Times Cited: 44

Showing 1-25 of 44 citing articles:

Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose
X. Sun, Yumei Yu, Ahmed S.M. Saleh, et al.
Food Research International (2023) Vol. 173, pp. 113335-113335
Closed Access | Times Cited: 37
Exploration into lipid oxidation and flavour characteristics of crayfish (Procambarus clarkia) after hot water blanching pretreatment and deep frying
Hongyuan Tan, Lingwei Shen, Mingzhu Zhou, et al.
International Journal of Gastronomy and Food Science (2025) Vol. 39, pp. 101100-101100
Closed Access | Times Cited: 1
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
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
Volatile compounds and aroma characteristics of mushrooms: a review
Guangmei Deng, Jieqing Li, Honggao Liu, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-18
Closed Access | Times Cited: 20
Key components, formation pathways, affecting factors, and emerging analytical strategies for edible mushrooms aroma: A review
Zhenshan Hou, Rongrong Xia, Yunting Li, et al.
Food Chemistry (2023) Vol. 438, pp. 137993-137993
Closed Access | Times Cited: 19
Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS
X. Sun, Yumei Yu, Zhenyu Wang, et al.
Food Chemistry (2024) Vol. 448, pp. 138972-138972
Closed Access | Times Cited: 10
Volatile flavor behavior characterization of Hericium erinaceus during postharvest storage using E-nose, HS-GC-IMS, and HS-SPME-GC–MS after treated with electron-beam generated X-ray irradiation
Yuanyuan Zhong, Yuan Cui, Jiangtao Yu, et al.
Food Chemistry (2024) Vol. 454, pp. 139771-139771
Closed Access | Times Cited: 6
Changes in Volatile Compounds and Sensory Properties of Chicken with Armillaria mellea During the Pressure-Cooking Process
Xiaolan Dong, Chuntao Xia, Hongxiu Fan, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 83-83
Open Access
1-Methylcyclopropene Delays Browning and Maintains Aroma in Fresh-Cut Nectarines
Rui Zhang, Ze Miao, Xie Shuang, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 185-185
Open Access
Quality and Flavor of Kiwifruit with Storage Using Kinetic Modeling and Gas Chromatography–Mass Spectrometry (GC–MS)
Tian Yi, Lijun Zhang, Aichen Wang, et al.
Analytical Letters (2025), pp. 1-21
Closed Access
Aroma-active compounds related to Maillard reaction during roasting in Wuyi Rock tea
Ping Yang, Haili Wang, Qing-Qing Cao, et al.
Journal of Food Composition and Analysis (2022) Vol. 115, pp. 104954-104954
Closed Access | Times Cited: 29
The flavors of edible mushrooms: A comprehensive review of volatile organic compounds and their analytical methods
Ruiyu Zhu, Yuxi Wen, Weihao Wu, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 16, pp. 5568-5582
Closed Access | Times Cited: 27
Analysis of the volatile profiles of kiwifruits experiencing soft rot using E-nose and HS-SPME/GC–MS
Yujiao Wang, Dan Wang, Zhenzhen Lv, et al.
LWT (2022) Vol. 173, pp. 114405-114405
Open Access | Times Cited: 27
Aroma in freshly squeezed strawberry juice during cold storage detected by E-nose, HS–SPME–GC–MS and GC-IMS
Jingwen Zhang, Leiqing Pan, Kang Tu
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 4, pp. 3309-3322
Closed Access | Times Cited: 17
Machine learning applications for multi-source data of edible crops: A review of current trends and future prospects
Yanying Zhang, Yuanzhong Wang
Food Chemistry X (2023) Vol. 19, pp. 100860-100860
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: 14
Quality properties of fish ball with abalone and its relationship with sensory properties
Shuyi You, Yan Tian, Wenqi Zhang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101146-101146
Open Access | Times Cited: 5
Insight into the aroma dynamics of Dongpo pork dish throughout the production process using electronic nose and GC×GC-MS
Weili Li, Lanting Zheng, Yue Xiao, et al.
LWT (2022) Vol. 169, pp. 113970-113970
Open Access | Times Cited: 21
Aroma Formation and Dynamic Changes during Sichuan Black Tea Processing by GC–MS-Based Metabolomics
Bin Jiang, Liran Yang, Xueping Luo, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 686-686
Open Access | Times Cited: 11
Electronic nose for the detection and discrimination of volatile organic compounds: application, challenges, and perspectives
Yanchen Li, Zike Wang, Tianning Zhao, et al.
TrAC Trends in Analytical Chemistry (2024) Vol. 180, pp. 117958-117958
Closed Access | Times Cited: 3
Early Discrimination and Prediction of C. fimbriata-Infected Sweetpotatoes during the Asymptomatic Period Using Electronic Nose
Jiawen Wu, Linjiang Pang, Xiaoqiong Zhang, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1919-1919
Open Access | Times Cited: 15
Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods
Limei Xie, Shaoli Guo, H. Dhilleswara Rao, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 685-685
Open Access | Times Cited: 2
Flavor Variations in Precious Tricholoma matsutake under Different Drying Processes as Detected with HS-SPME-GC-MS
Feng‐Ming Zhang, Bin Lü, Xinhua He, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2123-2123
Open Access | Times Cited: 2
Changes in the Physical Properties and Volatile Odor Characteristics of Shiitake Mushrooms (Lentinula edodes) in Far Infrared Radiation Drying
Long Xie, Yu-Si Jiang, Yubin Wang, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3213-3213
Open Access | Times Cited: 7
Page 1 - Next Page

Scroll to top