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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:

Application of untargeted volatile profiling and data driven approaches in wine flavoromics research
María Pérez‐Jiménez, Emma Sherman, María Ángeles Pozo‐Bayón, et al.
Food Research International (2021) Vol. 145, pp. 110392-110392
Closed Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

Application of flavoromics approach to evaluate aroma characteristics in malts: Current trends and future outlooks
Zixuan Gu, Jiajia Rao, Bingcan Chen
Trends in Food Science & Technology (2025), pp. 104878-104878
Closed Access | Times Cited: 1
Uncovering aroma boundary compositions of barley malts by untargeted and targeted flavoromics with HS-SPME-GC-MS/olfactometry
Zixuan Gu, Zhao Jin, Paul Schwarz, et al.
Food Chemistry (2022) Vol. 394, pp. 133541-133541
Closed Access | Times Cited: 47
Benchtop volatilomics supercharged: How machine learning based design of experiment helps optimizing untargeted GC-IMS gas phase metabolomics
Hadi Parastar, Philipp Weller
Talanta (2024) Vol. 272, pp. 125788-125788
Closed Access | Times Cited: 8
A comparative study to determine the key aroma components of yogurt aroma types based on Sensomics and Flavoromics
Haoying Han, Zheting Zhang, Zhijie Yang, et al.
Food Chemistry (2024) Vol. 460, pp. 140618-140618
Closed Access | Times Cited: 6
New insights from flavoromics on different heating methods of traditional fermented shrimp paste: The volatile components and metabolic pathways
Kuan Lu, Lin Liu, Jiwei Zi, et al.
LWT (2022) Vol. 168, pp. 113880-113880
Open Access | Times Cited: 25
Unraveling the relationship between key aroma components and sensory properties of fragrant peanut oils based on flavoromics and machine learning
Binfang Hu, Chunhua Zhang, Baijun Chu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100880-100880
Open Access | Times Cited: 14
Stressing the importance of plant specialized metabolites: omics-based approaches for discovering specialized metabolism in plant stress responses
Mengxi Wu, Trent R. Northen, Yezhang Ding
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 13
From Traditional to Intelligent, A Review of Application and Progress of Sensory Analysis in Alcoholic Beverage Industry
Junyi Wang, Jing Wang, Lina Qiao, et al.
Food Chemistry X (2024) Vol. 23, pp. 101542-101542
Open Access | Times Cited: 4
Effect of two yeast strains and fermentation time on metabolomics and flavoromics of Nam Hom (aromatic) coconut (<i>Cocos nucifera</i> L.) cider
Pongsit Songprasert, Yutthachai Ruangchaisirawet, Yaowapa Lorjaroenphon, et al.
Beverage Plant Research (2025) Vol. 5, Iss. 1
Open Access
Effect of inorganic and organic nitrogen supplementation on volatile components and aroma profile of cider
Junnan Xu, Li Guo, Tieru Wang, et al.
Food Research International (2022) Vol. 161, pp. 111765-111765
Closed Access | Times Cited: 20
Integration of Volatilomics and Metabolomics Unveils Key Flavor-Related Biological Pathways in Different Carambola Cultivars
Jingwen Li, Zhixin Wang, Jonathan H. Crane, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 28, pp. 10850-10862
Closed Access | Times Cited: 11
Exploring the influence of terroir on douro white and red wines characteristics: a study of human perception and electronic analysis
Catarina Marques, Lia‐Tânia Dinis, Margherita Modesti, et al.
European Food Research and Technology (2024)
Open Access | Times Cited: 3
Anti-inflammatory/anti-oxidant properties and the UPLC-QTOF/MS-based metabolomics discrimination of three yellow camellia species
Mingming Zhao, Ke‐Gang Linghu, Linxuan Xiao, et al.
Food Research International (2022) Vol. 160, pp. 111628-111628
Closed Access | Times Cited: 18
The Flavor Characterization of ‘Huyou’ (Citrus changshanensis) Essential Oils Extracted by Conventional and Novel Methods
Huan Cheng, Feifei Liu, Yanru Zhang, et al.
Agriculture (2024) Vol. 14, Iss. 1, pp. 131-131
Open Access | Times Cited: 3
Drivers of the In-Mouth Interaction between Lupin Protein Isolate and Selected Aroma Compounds: A Proton Transfer Reaction of Flight–Mass Spectrometry and Dynamic Time Intensity Analysis
Cristina Barallat-Pérez, Michele Pedrotti, Teresa Oliviero, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 15, pp. 8731-8741
Open Access | Times Cited: 3
Analysis for different flavor compounds in mature milk from human and livestock animals by GC × GC-TOFMS
Yinggang Sun, Yanzhi Wu, Ben Liu, et al.
Food Chemistry X (2023) Vol. 19, pp. 100760-100760
Open Access | Times Cited: 8
UHPLC-QTOF-MS-based untargeted metabolomic authentication of Chinese red wines according to their grape varieties
Xiaoli Yin, Zhi-Xin Peng, Yuan Pan, et al.
Food Research International (2023) Vol. 178, pp. 113923-113923
Closed Access | Times Cited: 7
Revealing the off-flavors in hydro-distilled essential oils of sweet orange (Citrus sinensis) by flavoromics strategy and computational simulation
Qian Zhao, Zhongxin Li, Keer Zhang, et al.
Food Chemistry (2024) Vol. 465, pp. 141990-141990
Closed Access | Times Cited: 2
Isolation, Characterization, and Compositional Analysis of Polysaccharides from Pinot Noir Wines: An Exploratory Study
Dan-Ye Zhu, Armando Alcázar Magaña, Yan Ping L. Qian, et al.
Molecules (2022) Vol. 27, Iss. 23, pp. 8330-8330
Open Access | Times Cited: 10
Deciphering the aromatic signature of Taiping Houkui premium green tea: the role of key floral compounds and process control on volatile compounds
Ge Jin, Tiehan Li, Yang Chen, et al.
LWT (2024), pp. 116970-116970
Open Access | Times Cited: 1
Metabolic Footprint Analysis of Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry to Discriminate Mandarin Fish (Siniperca chuatsi) at Different Fermentation Stages
Yueqi Wang, Yanyan Wu, Yingying Shen, et al.
Frontiers in Bioengineering and Biotechnology (2021) Vol. 9
Open Access | Times Cited: 11
Application of untargeted volatile profiling to investigate the fate of aroma compounds during wine oral processing
María Pérez‐Jiménez, Emma Sherman, María Ángeles Pozo‐Bayón, et al.
Food Chemistry (2022) Vol. 403, pp. 134307-134307
Closed Access | Times Cited: 5
Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review
Haritha Duppeti, Sachindra Nakkarike Manjabhatta, Bettadaiah Bheemanakere Kempaiah
Critical Reviews in Food Science and Nutrition (2023), pp. 1-20
Closed Access | Times Cited: 2
Superior high-efficiency and high-throughput volatile flavor extraction of Japanese fermented seasonings by solvent-assisted stir bar solid extraction with reverse extraction
Yoko Iijima, Azusa Miwa, Kaito Shimada, et al.
Journal of Bioscience and Bioengineering (2024) Vol. 137, Iss. 5, pp. 372-380
Closed Access
Analysis in Wine Research: Current and Emerging Approaches
Andrew L. Waterhouse, Gavin L. Sacks, David W. Jeffery
(2024), pp. 478-496
Closed Access
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