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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 the odor compounds in human milk by DHS/GC × GC-O-MS: A feasible and efficient method
Mingguang Yu, Qinggang Xie, Huanlu Song, et al.
Food Research International (2023) Vol. 174, pp. 113597-113597
Closed Access | Times Cited: 12

Showing 12 citing articles:

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges
Mohamed A. A. Mahmoud, Yanyan Zhang
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 17, pp. 9523-9554
Closed Access | Times Cited: 11
Metagenomic and flavoromic profiling reveals the correlation between the microorganisms and volatile flavor compounds in Monascus-fermented cheese
Yadong Wang, Ying Wang, Sizhe Qiu, et al.
Food Research International (2024) Vol. 188, pp. 114483-114483
Closed Access | Times Cited: 7
Comprehensive two-dimensional gas chromatography–mass spectrometry
Luigi Mondello, Chiara Cordero, Hans‐Gerd Janssen, et al.
Nature Reviews Methods Primers (2025) Vol. 5, Iss. 1
Closed Access
Characterization of key aroma-active compounds in Chinese steamed breads by sensory-directed aroma analysis
Huijuan Sun, Yue Duan, Rui Yang Xu, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101154-101154
Closed Access
Sensory directed analysis for key odor-active compounds in by-products flavorings enhanced by enzymatic hydrolysis and Maillard reaction
Xiaomo Han, Xing Gao, Mingguang Yu, et al.
Journal of Food Composition and Analysis (2025), pp. 107487-107487
Closed Access
Analysis of Key Aroma Compound Changes in Grass Carp Fillets during Cold Storage Using Two-Dimensional Gas Chromatography–Olfactometry–Mass Spectrometry and Odor Activity Value
Huifang Yang, Wenhao Yang, Yuting Zhang, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Advances in Food Aroma Analysis: Extraction, Separation, and Quantification Techniques
Dandan Pu, Zikang Xu, Baoguo Sun, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1302-1302
Open Access
Influences of human milk proteins on the release of human milk odors: Non-covalent interactions between α-lactalbumin and key odor skeleton compounds
Mingguang Yu, Liang Zhuang, Qinggang Xie, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110235-110235
Closed Access | Times Cited: 3
Effect of carvacrol on the inhibitory of gas-producing spoilage microbes and volatile flavor in fermented pepper (Capsicum annuum L.)
Mingwei Yang, Yuzhen Lu, Pei Li, et al.
LWT (2024) Vol. 206, pp. 116621-116621
Open Access
Multi-Omics Profiles of Small Intestine Organoids in Reaction to Breast Milk and Different Infant Formula Preparations
Xianli Wang, Shangzhi Yang, Chengdong Zheng, et al.
Nutrients (2024) Vol. 16, Iss. 17, pp. 2951-2951
Open Access
Technological innovations and applications of human olfaction analysis
Yingjie Fu, Hui Xi, Dingzhong Wang, et al.
TrAC Trends in Analytical Chemistry (2024), pp. 118065-118065
Closed Access
Comparative analysis of flavor characteristics of two rounds of Qingxiangxing Baijiu by GC×GC-TOFMS, HS-GC-IMS, GC-E-Nose and E-Tongue
Baoqing Bai, Lanqi Zhang, Ying Zhang, et al.
Food Bioscience (2024), pp. 105789-105789
Closed Access
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