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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:

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: 35

Showing 1-25 of 35 citing articles:

Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea
Xia Yin, Xiao Yang, Kuofei Wang, et al.
Food Research International (2023) Vol. 174, pp. 113515-113515
Closed Access | Times Cited: 20
Comparison of different drying technologies for coffee pulp tea: Changes in color, taste, bioactive and aroma components
Dongsheng Hu, Gaoji Yang, Xiaogang Liu, et al.
LWT (2024) Vol. 200, pp. 116193-116193
Open Access | Times Cited: 6
Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup
Ziyan Yue, Qiuyu Yu, Yuchen Qin, et al.
Food Chemistry X (2025) Vol. 25, pp. 102184-102184
Open Access
Correlation between volatile flavor compounds and bacterial communities in traditional Northeastern soybean paste under different salinities: exploration of new strains for flavor improvement in fermented foods
Kangyong Zhang, Hongwei Tang, Yuxing Li, et al.
Food Bioscience (2025), pp. 106048-106048
Closed Access
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
Sensory profile and the contribution of key aroma compounds in Jiang-flavor rounded-base Baijiu produced in the Chishui river basin
Qiuyun Liu, Dongmei He, Yu Ma, et al.
LWT (2023) Vol. 189, pp. 115474-115474
Open Access | Times Cited: 11
Comparative flavor precursors and volatile compounds of Wenchang chickens fed with copra meal based on GC–O–MS
Zihan Zhang, Yucan Wu, Quanwei Liu, et al.
Food Research International (2023) Vol. 174, pp. 113646-113646
Closed Access | Times Cited: 9
Quality Assessment of Loquat under Different Preservation Methods Based on Physicochemical Indicators, GC–MS and Intelligent Senses
Mingfeng Qiao, Siyue Luo, Z. Zherenyongzhong, et al.
Horticulturae (2024) Vol. 10, Iss. 5, pp. 499-499
Open Access | Times Cited: 2
Effect of roasting time on aroma quality of Shuixian Wuyi Rock Tea (Camellia sinensis)
Yue Duan, Mingguang Yu, Junaid Raza, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106662-106662
Closed Access | Times Cited: 2
Effect of different drying methods on color difference, microorganisms and volatile metabolites profiles of Ganpu Tea
Jinfeng Zhou, Xiaowei Zhang, Wenyan Liu, et al.
Food Bioscience (2023) Vol. 56, pp. 103314-103314
Closed Access | Times Cited: 7
Analysis of flavor substances in Shaoxing traditional hand‐made Jiafan wine with different amounts of ZaoShao liquor
Qi Peng, Kai Meng, Xinyi Yang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 9, pp. 5252-5261
Closed Access | Times Cited: 1
Effects of processing methods on the aroma of Poria cocos and its changing regulations during processing
Xiao Yang, Shu Liu, Luzhi Zeng, et al.
Food Chemistry (2024) Vol. 448, pp. 139151-139151
Closed Access | Times Cited: 1
Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis
Jie Sun, Mingyu Li, Xiaoqing Mu, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100954-100954
Closed Access | Times Cited: 1
Construction of a Pickering interfacial biocatalysis system in skim milk and enzymatic transesterification for enhancement of flavor and quality
Huaying Zhong, Jing Mei Jin, Qi Zhou, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 11, pp. 9074-9086
Open Access | Times Cited: 1
Comprehensive origin authentication of wolfberry pulp (Lycium barbarum L.) using multimodal sensory analysis and chemometrics
Qi Peng, Jiaxin Huang, Shanshan Li, et al.
Industrial Crops and Products (2024) Vol. 219, pp. 119023-119023
Closed Access | Times Cited: 1
Comparative study of volatile compounds and metabolic pathways of Congou black tea from four regions based on sensory evaluation and HS-SPME/GC–MS
Qi Peng, Shanshan Li, Rui Shen, et al.
Microchemical Journal (2024) Vol. 205, pp. 111276-111276
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
Quality-Driven Design of Pandan-Flavored Sponge Cake: Unraveling the Role of Thermal Processing on Typical Pandan Aroma
Xiao Chen, Ying Cao, Weijie Lan, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3074-3074
Open Access | Times Cited: 1
Recent trends in non-destructive techniques for quality assessment of edible mushrooms
Jing Tian, Honggao Liu, Jieqing Li, et al.
Journal of Food Composition and Analysis (2024), pp. 106805-106805
Closed Access | Times Cited: 1
Unraveling the flavor variation mechanism of wheat bran insoluble dietary fibers during different dynamic solid-state fermentation patterns: identification via E-nose, GC-MS, and GC-IMS combination with fingerprinting
Wei Liang, Qian Lin, Wenqing Zhao, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 119836-119836
Closed Access | Times Cited: 1
A Comparison of the Impacts of Different Drying Methods on the Volatile Organic Compounds in Ginseng
Yun Xiang, Manshu Zou, Feilin Ou, et al.
Molecules (2024) Vol. 29, Iss. 22, pp. 5235-5235
Open Access | Times Cited: 1
Evaluation of flavor substances of rice bran kvass based on electronic nose and gas chromatography–mass spectrometry
Xiaochen Yu, Wenjuan Zhang, Liying Xin, et al.
Food Chemistry X (2024) Vol. 21, pp. 101161-101161
Open Access
Identification of phenolic compounds from fermented Moringa oleifera Lam. leaf supplemented with Fuzhuan brick tea and their volatile composition and anti‐obesity activity
Xin Li, Haoyue Han, Ying Ma, et al.
Journal of Food Science (2024) Vol. 89, Iss. 5, pp. 3094-3109
Closed Access
Study on Volatile Metabolites and Microbial Community in the Fermentation Process of Jiuqu Hongmei Tea
Qi Peng, Shanshan Li, Jiaxin Huang, et al.
(2024)
Closed Access
Insights into the flavor profiles of different grades of Huangpu black tea using sensory histology techniques and metabolomics
Jian Ouyang, Ronggang Jiang, Hao Xu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101600-101600
Open Access
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