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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:

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

Showing 23 citing articles:

Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin
Jiong Zhang, Min Zhang, Kai Chen, et al.
Food Chemistry (2023) Vol. 427, pp. 136639-136639
Closed Access | Times Cited: 21
Fingerprint analysis of volatile flavor compounds in twenty varieties of Lentinula edodes based on GC-IMS
Meijie Chang, Yin Liu, Zheng Li, et al.
Scientia Horticulturae (2024) Vol. 328, pp. 112893-112893
Closed Access | Times Cited: 6
Lactobacillus gasseri JM1 pre-acidification induced regulation in the flavor profile of beer processes
Shasha Cheng, Yu Zhang, Heng Zhou, et al.
Food Chemistry X (2025), pp. 102229-102229
Open Access
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
Characterization of the aroma in barley leaves from different cultivars and tillering stages by HS-SPME/GC-MS, GC-O and E-nose
Juan Huang, Mengfei Yang, Yingjie Zong, et al.
Food Bioscience (2024) Vol. 60, pp. 104117-104117
Closed Access | Times Cited: 4
Characterization of Flavor Profile of “Nanx Wudl” Sour Meat Fermented from Goose and Pork Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Electronic Nose and Tongue
Xin Zhao, Jianying Feng, Luca Laghi, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2194-2194
Open Access | Times Cited: 12
Preparation of bilayer nano-oleogel by whey protein isolate and soy lecithin for fish oil encapsulation and its application in cookies
Chuanzhi Wang, Haitao Wang, A.M. Abd El‐Aty, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109280-109280
Closed Access | Times Cited: 12
Identification and characterization of aroma profiles of huajiao oil from different geographical origins using instruments and sensory analysis
Ping Duan, Xiya Feng, Aijun Li, et al.
Journal of Food Composition and Analysis (2024) Vol. 129, pp. 106074-106074
Closed Access | Times Cited: 3
Authentication of edible herbal materials and food products using mass spectrometry based metabolites and inorganic constituents
Syed Abdul Wadood, Jing Nie, Yan Song, et al.
Food Chemistry (2024) Vol. 463, pp. 141424-141424
Closed Access | Times Cited: 2
Comparative analysis of fatty acids, volatile and non-volatile components in red huajiao (Zanthoxylum bungeanum maxim.) and green huajiao (Zanthoxylum armatum DC.) using GC-MS, UPLC-LTQ-Orbitrap-MS/MS and HPLC-DAD
Chi Zhao, Han Mei, Tu Tan, et al.
Industrial Crops and Products (2023) Vol. 204, pp. 117371-117371
Closed Access | Times Cited: 5
Combining with E-nose, GC-MS, GC-IMS and chemometrics to explore volatile characteristics during the different stages of Zanthoxylum bungeanum maxim fruits
Jinze Feng, Beibei Zhang, Haonan Zhang, et al.
Food Research International (2024) Vol. 195, pp. 114964-114964
Closed Access | Times Cited: 1
Comparison and identification of aroma components in 21 kinds of frankincense with variety and region based on the odor intensity characteristic spectrum constructed by HS–SPME–GC–MS combined with E-nose
Xinming Chen, Dandan Yang, Lin Huang, et al.
Food Research International (2024) Vol. 195, pp. 114942-114942
Closed Access | Times Cited: 1
Faster predicting the content of key non-volatile compound in rosemary using electronic nose with multivariate algorithms
Quanzeng Wei, Jing‐Jing Fang, Chengli Zhang, et al.
Food Control (2024), pp. 110886-110886
Closed Access | Times Cited: 1
Evaluation of the effect of Torulaspora delbrueckii on important volatile compounds in navel orange original brandy using E-nose combined with HS-SPME-GC-MS
Jingjing Liu, Yin Wan, Yanru Chen, et al.
Food Chemistry (2024) Vol. 453, pp. 139625-139625
Closed Access
Tea Quality of the Mysterious “Dahongpao Mother Tree” (Camellia sinensis)
Jianghua Ye, Qi Zhang, Mingzhe Li, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1548-1548
Open Access
Co-fermentation of Lactiplantibacillus and Streptocccusccus enriches the key-contribution volatile and non-volatile components of jujube juice
Jing Li, Haishan Xu, Huan Li, et al.
Food Research International (2024) Vol. 196, pp. 115093-115093
Closed Access
Characterization of key aroma-active compounds in Zanthoxylum schinifolium by sensory evaluation and multiple instrumental analyses
Jia Wang, Fan Yang, Jiayi Guo, et al.
Journal of Food Composition and Analysis (2024) Vol. 136, pp. 106848-106848
Closed Access
Unveiling the flavor and quality variations in dried Zanthoxylum bungeanum maxim from China's diverse regions
Zhu Xiang, Di Wu, Lin Zhao, et al.
Food Chemistry X (2024) Vol. 25, pp. 102017-102017
Open Access
Effects of electron beam irradiation on the sensory qualities and bioactive compounds of broccoli sprout juice
Jiayan Yan, Yunying Li, Hongju He, et al.
Food Research International (2024) Vol. 199, pp. 115365-115365
Closed Access
Effect of Whey Protein Changes on Milk Flavor and Sensory Characteristics During Heating
Zheting Zhang, Kexin Jiang, Aolin Yang, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 33-33
Open Access
Modern Approaches to the Extraction and Preconcentration of Biologically Active Compounds from Plant Samples by Microextraction Methods for Their Determination by Chromatography–Mass Spectrometry
Е. А. Бессонова, D. A. Karpitskii, Л. А. Карцова
Journal of Analytical Chemistry (2023) Vol. 78, Iss. 10, pp. 1295-1305
Open Access | Times Cited: 1
Organic acid and aromatic compounds create distinctive flavor in the blackening process of jujube
Xin Zhang, Yuxiao Wang, Fei Wu, et al.
Food Chemistry (2023) Vol. 439, pp. 138199-138199
Closed Access | Times Cited: 1
Modern Approaches to the Extraction and Preconcentration of Biologically Active Compounds from Plant Samples by Microextraction Methods for Their Determination by Chromatography–Mass Spectrometry
Е. А. Бессонова, D. A. Karpitskii, Л. А. Карцова
Журнал аналитической химии (2023) Vol. 78, Iss. 10, pp. 883-896
Closed Access
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