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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 aroma profiles of chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose
X. Sun, Yumei Yu, Ahmed S.M. Saleh, et al.
Food Research International (2023) Vol. 173, pp. 113335-113335
Closed Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS
X. Sun, Yumei Yu, Zhenyu Wang, et al.
Food Chemistry (2024) Vol. 448, pp. 138972-138972
Closed Access | Times Cited: 10
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
Chunhui Xu, Zhaozheng Yin
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 10
Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS
Jianmin Chen, Wanwan Wang, Jiahui Jin, et al.
Food Research International (2024) Vol. 192, pp. 114772-114772
Closed Access | Times Cited: 7
The difference analysis of physicochemical indexes and volatile flavor compounds of chili oil prepared from different varieties of chili pepper
Dingding Li, Beibei Chu, Bo Li, et al.
Food Research International (2024) Vol. 190, pp. 114657-114657
Closed Access | Times Cited: 6
Insight into the role of lipids in odor changes of frozen grass carp (Ctenopharyngodon idella) based on lipidomics and GC–MS analysis: Impact of freeze-thaw cycles and heat treatment
Yunyun Zhou, Yanshun Xu, Wenshui Xia, et al.
Food Chemistry (2024) Vol. 459, pp. 140436-140436
Closed Access | Times Cited: 6
Changes in Volatile Compounds and Sensory Properties of Chicken with Armillaria mellea During the Pressure-Cooking Process
Xiaolan Dong, Chuntao Xia, Hongxiu Fan, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 83-83
Open Access
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
GC-IMS and multivariate analyses of volatile organic components in different Chinese breeds of chickens
Hongqiang Li, Xiangmin Zhao, Shizhen Qin, et al.
Heliyon (2024) Vol. 10, Iss. 8, pp. e29664-e29664
Open Access | Times Cited: 5
The improvement effects of Lentinus edodes powder marination on sous vide cooked chicken patties: Physicochemical attributes, oxidative properties and flavor characteristics
Menglong Sheng, Songyi Lin, Tingting Ma, et al.
Food Chemistry (2024) Vol. 444, pp. 138689-138689
Closed Access | Times Cited: 4
Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds
X. Sun, Yumei Yu, Ahmed S.M. Saleh, et al.
Food Chemistry (2024) Vol. 451, pp. 139455-139455
Closed Access | Times Cited: 4
Investigating the impact of lipid molecules and heat transfer on aroma compound formation and binding in roasted chicken skin: A UHPLC-HRMS and GC-O-MS study
Ruotong Nie, Zhenyu Wang, Huan Liu, et al.
Food Chemistry (2024) Vol. 447, pp. 138877-138877
Closed Access | Times Cited: 3
Study on VOCs of Fishmeal during Storage Based on HS-SPME-GC-MS
Jie Geng, Ke Nie, Weixia Wang, et al.
ACS Omega (2024)
Open Access | Times Cited: 2
Insight into the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of yellow-feathered chickens fed with fermented pineapple residue
Panpan Lu, Ruiting Guo, Chunlian Zou, et al.
Food Chemistry X (2024) Vol. 24, pp. 101874-101874
Open Access | Times Cited: 2
The composition and flavor change mechanism of membrane-filtered sugarcane syrup during the acid hydrolysis process based on 1H NMR and GC–IMS
Mingyang Liao, Fengping Pang, Zhaoyang Wang, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106430-106430
Closed Access | Times Cited: 1
Comprehensive assessment of fragrance profiles in peony flowers through HS-GC-IMS and metabolic pathway analysis
Yanhua Pan, Yini Ma, Jiadong He, et al.
Scientia Horticulturae (2024) Vol. 338, pp. 113646-113646
Open Access | Times Cited: 1
Effect of jujube powder addition on the aroma profile of quinoa snacks (QS)
Jianxin Song, Jiayi Liu, Kaile Wang, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 7, pp. 4810-4818
Closed Access | Times Cited: 1
Rapid and Visual Favor Analysis Using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) in Meat Products: Research Progress and Future Trends
Shiliang Jia, Zhifang Jia, Jun An, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-16
Open Access | Times Cited: 1
Investigation of different ingredients affected the flavor changes of Yu-Shiang shredded pork by using GC-IMS and GC-MS combined with E-nose and E-tongue
Jia Chen, Xuemei Cai, Junliang Liu, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e31486-e31486
Open Access | Times Cited: 1
Characteristics of changes in volatile organic compounds and bacterial communities in physically preserved pigeon breast meat
Xiaoyang Tong, Xueqin Han, Songheng Wu, et al.
Food Research International (2024) Vol. 191, pp. 114651-114651
Closed Access | Times Cited: 1
Comparative Analysis of Texture Characteristics, Sensory Properties, and Volatile Components in Four Types of Marinated Tofu
Bing Yang, Wanli Zhang, Heng Wang, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2068-2068
Open Access | Times Cited: 1
Analysis of volatile compound metabolic profiles during the fermentation of filler tobacco leaves through integrated E-nose, GC–MS, GC-IMS, and sensory evaluation
Mingzhu Zhang, Dongfeng Guo, Guanglong Wu, et al.
Journal of Chromatography A (2024) Vol. 1737, pp. 465472-465472
Closed Access | Times Cited: 1
Impact of ripening periods on the key volatile compounds of Cheddar cheese evaluated by sensory evaluation, instrumental analysis and chemometrics method
Liqin You, Yong-Rui Wang, Shuang Bai, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100578-100578
Open Access | Times Cited: 1
Research Progress of Electronic Nose and Near-Infrared Spectroscopy in Meat Adulteration Detection
Xu Sun, Songlin Wang, Wenshen Jia
Chemosensors (2024) Vol. 12, Iss. 3, pp. 35-35
Open Access
Analysis of VOCs in Lueyang Black Chicken Breast Meat during the Steaming Process with GC-IMS and Stoichiometry
Linlin He, Rui Chen, Fei Lan, et al.
Journal of Food Quality (2024) Vol. 2024, pp. 1-12
Open Access
Insight into the Meat Quality, Volatile Compounds, And Flavor Precursors of Yellow-Feathered Chickens Fed with Fermented Pineapple Residue
Panpan Lu, Ruiting Guo, Chunlian Zou, et al.
(2024)
Closed Access
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