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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:

GC-O-MS technique and its applications in food flavor analysis
Huanlu Song, Jianbin Liu
Food Research International (2018) Vol. 114, pp. 187-198
Closed Access | Times Cited: 289

Showing 1-25 of 289 citing articles:

Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)
Shuqi Wang, Haitao Chen, Baoguo Sun
Food Chemistry (2020) Vol. 315, pp. 126158-126158
Closed Access | Times Cited: 501
Association between chemistry and taste of tea: A review
Liang Zhang, Qing-Qing Cao, Daniel Granato, et al.
Trends in Food Science & Technology (2020) Vol. 101, pp. 139-149
Closed Access | Times Cited: 380
Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination
Mengqi Wang, Wanjun Ma, Jiang Shi, et al.
Food Research International (2019) Vol. 130, pp. 108908-108908
Closed Access | Times Cited: 240
Advances in umami taste and aroma of edible mushrooms
Libin Sun, Zhiyong Zhang, Guang Xin, et al.
Trends in Food Science & Technology (2019) Vol. 96, pp. 176-187
Closed Access | Times Cited: 212
Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review
Yingying Hu, Lang Zhang, Rongxin Wen, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 10, pp. 2741-2755
Closed Access | Times Cited: 210
Aroma compounds identified in cooked meat: A review
Amjad Sohail, Sam Al‐Dalali, Jianan Wang, et al.
Food Research International (2022) Vol. 157, pp. 111385-111385
Closed Access | Times Cited: 208
Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC–MS
Xiya Feng, Hongwei Wang, Zhirong Wang, et al.
Food Chemistry (2021) Vol. 375, pp. 131671-131671
Closed Access | Times Cited: 150
Rapid and noninvasive sensory analyses of food products by hyperspectral imaging: Recent application developments
Gözde Özdoğan, Xiaohui Lin, Da‐Wen Sun
Trends in Food Science & Technology (2021) Vol. 111, pp. 151-165
Open Access | Times Cited: 146
Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)
Dengyong Liu, Lu Bai, Xi Feng, et al.
Meat Science (2020) Vol. 168, pp. 108178-108178
Closed Access | Times Cited: 141
Insights into formation, detection and removal of the beany flavor in soybean protein
Bei Wang, Qiang Zhang, Na Zhang, et al.
Trends in Food Science & Technology (2021) Vol. 112, pp. 336-347
Closed Access | Times Cited: 139
A critical review of key odorants in green tea: Identification and biochemical formation pathway
Peng Yin, Ya-Shuai Kong, Panpan Liu, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 221-232
Closed Access | Times Cited: 93
Progress on odor deterioration of aquatic products: Characteristic volatile compounds, analysis methods, and formation mechanisms
Hao Cheng, Jinfeng Wang, Jing Xie
Food Bioscience (2023) Vol. 53, pp. 102666-102666
Closed Access | Times Cited: 54
Rh- and Ru-Modified InSe Monolayers for Detection of NH3, NO2, and SO2 in Agricultural Greenhouse: A DFT Study
Detao Lu, Long Huang, Jiaqi Zhang, et al.
ACS Applied Nano Materials (2023) Vol. 6, Iss. 15, pp. 14447-14458
Closed Access | Times Cited: 44
Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms
Lianqing Wang, Ping Tang, Pengjie Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104376-104376
Closed Access | Times Cited: 34
Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS
Xuebo Yang, Qiuhan Chen, Shouchun Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101291-101291
Open Access | Times Cited: 30
Characterization of key odorants in ‘Baimaocha’ black teas from different regions
Jian Ouyang, Ronggang Jiang, Hongyu Chen, et al.
Food Chemistry X (2024) Vol. 22, pp. 101303-101303
Open Access | Times Cited: 16
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
Qiong Pan, Xuefei Shao, Qing Xiao, et al.
Food Chemistry (2025), pp. 143074-143074
Closed Access | Times Cited: 2
Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis
Ping Yang, Huanlu Song, Lijin Wang, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 67, Iss. 28, pp. 7926-7934
Closed Access | Times Cited: 127
Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices
Wentao Zhang, Pan Dong, Fei Lao, et al.
Food Chemistry (2019) Vol. 289, pp. 215-222
Closed Access | Times Cited: 102
Application and development trends of gas chromatography–ion mobility spectrometry for traditional Chinese medicine, clinical, food and environmental analysis
Jiaxin Yin, Mengfan Wu, Ruimei Lin, et al.
Microchemical Journal (2021) Vol. 168, pp. 106527-106527
Closed Access | Times Cited: 100
Depolymerization of waste poly(methyl methacrylate) scraps and purification of depolymerized products
Chirag B. Godiya, Serena Gabrielli, Stefano Materazzi, et al.
Journal of Environmental Management (2018) Vol. 231, pp. 1012-1020
Closed Access | Times Cited: 99
Recent development of HS-GC-IMS technology in rapid and non-destructive detection of quality and contamination in agri-food products
Shuang Gu, Jing Zhang, Jun Wang, et al.
TrAC Trends in Analytical Chemistry (2021) Vol. 144, pp. 116435-116435
Closed Access | Times Cited: 89
Volatilomics for food quality and authentication
Anastasia Lytou, Efstathios Ζ. Panagou, George‐John E. Nychas
Current Opinion in Food Science (2019) Vol. 28, pp. 88-95
Closed Access | Times Cited: 85
Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma
Ping Yang, Mingguang Yu, Huanlu Song, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 70, Iss. 1, pp. 267-278
Closed Access | Times Cited: 85
Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil
Jie Sun, Baoguo Sun, Fazheng Ren, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 23, pp. 6403-6411
Closed Access | Times Cited: 84
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