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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:

Identification of nonvolatile chemical constituents in Chinese Huangjiu using widely targeted metabolomics
Juan Wang, Danqing Wang, Mingquan Huang, et al.
Food Research International (2023) Vol. 172, pp. 113226-113226
Closed Access | Times Cited: 32

Showing 1-25 of 32 citing articles:

Metagenomic analysis reveals the correlations between microbial communities and flavor compounds during the brewing of traditional Fangxian huangjiu
Ruijie Gao, Pai Peng, Yu Li, et al.
Food Bioscience (2024) Vol. 58, pp. 103816-103816
Closed Access | Times Cited: 9
Decoding of the enhancement of saltiness perception by aroma-active compounds during Hunan Larou (smoke-cured bacon) oral processing
Dandan Pu, Boya Cao, Zikang Xu, et al.
Food Chemistry (2024) Vol. 463, pp. 141029-141029
Closed Access | Times Cited: 9
Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods
Huinan Zhai, Wenjiang Dong, Xingfei Fu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101286-101286
Open Access | Times Cited: 8
Widely targeted metabolomics-based analysis of the impact of L. plantarum and L. paracasei fermentation on rosa roxburghii Tratt juice
You Luo, Ruling Tang, Qiu Han, et al.
International Journal of Food Microbiology (2024) Vol. 417, pp. 110686-110686
Closed Access | Times Cited: 8
Postharvest quality and metabolism changes of daylily flower buds treated with hydrogen sulfide during storage
Hongrui Lv, Shang Guo, Zhenhua Wu, et al.
Postharvest Biology and Technology (2024) Vol. 212, pp. 112890-112890
Closed Access | Times Cited: 6
Uncovering the flavor differences between black rice wine and glutinous rice wine by GC-MS, GC-IMS, HPLC, and electronic sensory analysis
Aoxing Tang, Bangzhu Peng
Food Bioscience (2024) Vol. 60, pp. 104235-104235
Closed Access | Times Cited: 5
Chemical profile changes in Peanut seeds infected with aspergillus flavus via widely targeted metabolomics
Yanbing Zhou, Mengyun Xu, Muhammad Jawad Umer, et al.
Food Chemistry (2025), pp. 142750-142750
Closed Access
Study on microbial community, physicochemical properties and metabolites in the fermentation process of loach
Tingting Shi, Yanjie Ren, Wenkang Hu, et al.
Food Bioscience (2025), pp. 105936-105936
Closed Access
Widely targeted metabolomics analysis unveils the underlying mechanism of starch/carboxymethyl cellulose-based photodynamic antimicrobial packaging in delaying quality deterioration of snap beans
Rumeng Wang, Dezhuang Gong
Food Control (2025), pp. 111213-111213
Closed Access
GC/MS-based untargeted metabolomics reveals the differential metabolites for discriminating vintage of Chenxiang-type baijiu
Na Wang, Lili Zhang, Li Fu, et al.
Food Research International (2024) Vol. 186, pp. 114319-114319
Closed Access | Times Cited: 4
Widely targeted metabolomics analysis reveals the potential metabolic network of high-pressure carbon dioxide regulating fresh-cut Chinese water chestnut yellowing
Jiaxing Li, Wanfeng Hu, Ayesha Murtaza, et al.
Food Bioscience (2024) Vol. 59, pp. 103889-103889
Closed Access | Times Cited: 3
Widely targeted metabolomics analysis reveals the effect of soybean hull polysaccharides on nonvolatile components of plant-based yogurt and its metabolic pattern
Xiangrong Fan, Xiaoqing Liu, Yaxin Yan, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135144-135144
Closed Access | Times Cited: 3
Relatively reliable and rapid identification of colorant compounds in food matrices by HPLC-DAD-QTOF-MS combined with theoretical calculation
Jie Shi, Mingquan Huang, Xuedong Yan, et al.
Food Chemistry (2024) Vol. 463, pp. 141133-141133
Closed Access | Times Cited: 3
Revealing the mechanism of post-harvest processing on rose quality based on dynamic changes in water content, enzyme activity, volatile and non-volatile metabolites
Huihuang Xu, Parag Prakash Sutar, Weike Ren, et al.
Food Chemistry (2024) Vol. 448, pp. 139202-139202
Closed Access | Times Cited: 2
Recent advances in photoluminescent fluorescent probe technology for food flavor compounds analysis
Xiaoxian Tian, Xiaochun Zheng, Li Chen, et al.
Food Chemistry (2024) Vol. 459, pp. 140455-140455
Closed Access | Times Cited: 2
Exploring microbial dynamics and metabolic pathways shaping flavor profiles in Huangjiu through metagenomic analysis
Haiyan Yu, Z H Li, Danwei Zheng, et al.
Food Research International (2024) Vol. 196, pp. 115036-115036
Closed Access | Times Cited: 2
Comparative study on key odorants of Jiujiang Fenggang Huangjiu and their succession regularities during aging using sensory-directed flavor analysis
Bing Zhang, Juan Wang, Jiang Xin-ye, et al.
Food Chemistry (2023) Vol. 430, pp. 137052-137052
Closed Access | Times Cited: 6
Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis
Dandan Pu, Yige Shi, Ruixin Meng, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3693-3693
Open Access | Times Cited: 5
Targeted/untargeted metabolomics and antioxidant properties distinguish Citrus reticulata ‘Chachi’ from Citrus reticulata Blanco
Xue Wang, Zhipeng Su, Gaoyang Li, et al.
Food Chemistry (2024) Vol. 462, pp. 140806-140806
Closed Access | Times Cited: 1
Preparation of Fangxian traditional Xiaoqu and its evolution of microbial communities and aroma compounds during fermentation
Siman Zheng, Mingquan Huang, Yang Wu, et al.
Food Research International (2024) Vol. 199, pp. 115344-115344
Closed Access | Times Cited: 1
Decoding the aroma changes of stir-fried shredded potatoes with different soy sauces using thermal desorption combined with gas chromatography–mass spectrometry and sensory evaluation
Ruixin Meng, Dandan Pu, Zikang Xu, et al.
Food Chemistry (2024) Vol. 467, pp. 142252-142252
Closed Access | Times Cited: 1
The Production of Intensified Qu and Its Microbial Communities and Aroma Variation during the Fermentation of Huangjiu (Chinese Rice Wine)
Siman Zheng, Wendi Zhang, Qing Ren, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2674-2674
Open Access | Times Cited: 4
Comprehensive metabolomic variations of hawthorn before and after insect infestation based on the combination analysis of 1H NMR and UPLC-MS
Yunxia Cheng, Zhen-Ying Liu, Bo Xu, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100616-100616
Open Access | Times Cited: 4
A comprehensive foodomics analysis of rambutan seed oils: Focusing on the physicochemical parameters, lipid concomitants and lipid profiles
Jingtao Cui, Siqi Zhao, Yanchi Zhou, et al.
Food Chemistry X (2024) Vol. 23, pp. 101699-101699
Open Access
Anti‐oxidant activity of 1‐(1H‐imidazo[4,5‐c]pyridin‐4‐yl)ethenone, a Maillard reaction product derived from fructose and histidine
Kangyu Zhao, Xin Long, Junle Li, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 15, pp. 9548-9558
Closed Access
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