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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:

Analysis of aroma components changes in Gannan navel orange at different growth stages by HS-SPME-GC–MS, OAV, and multivariate analysis
Yong‐Hong Ye, Songyan Zheng, Yuanxing Wang
Food Research International (2023) Vol. 175, pp. 113622-113622
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Unraveling the characteristic aroma compounds in Longjing tea and their interaction mechanisms with S-curve and broad-spectrum olfactory receptors using molecular docking
Zuobing Xiao, T. Y. Shen, Yunwei Niu, et al.
Food Bioscience (2024) Vol. 60, pp. 104423-104423
Closed Access | Times Cited: 9
Transcriptomics and metabolomics reveal effects of Lactiplantibacillus plantarum NCU116 fermentation on carrot flavor
Liu Zhuo, Shijin Xiong, Jim Hardie, et al.
Food Bioscience (2025) Vol. 64, pp. 105898-105898
Closed Access | Times Cited: 1
Comparative analysis of quality, structural, and flavor alterations in chestnuts (Castanea mollissima Blume) subjected to different thermal processing techniques
Zhenting Yu, Jin Deng, Nan Ma, et al.
Food Chemistry (2025) Vol. 474, pp. 143149-143149
Closed Access | Times Cited: 1
Mechanism of the interaction between olfactory receptors and characteristic aroma compounds in sweet orange juice
Zuobing Xiao, Qi Li, Yunwei Niu, et al.
LWT (2024) Vol. 207, pp. 116660-116660
Open Access | Times Cited: 7
Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS
Lu Gao, Bolin Shi, Lei Zhao, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 836-836
Open Access | Times Cited: 6
Effect of drying temperature on composition of edible mushrooms: Characterization and assessment via HS-GC-MS and IR spectral based volatile profiling and chemometrics
Chuanmao Zheng, Jieqing Li, Honggao Liu, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100819-100819
Open Access | Times Cited: 6
Enhancing physicochemical properties, organic acids, antioxidant capacity, amino acids and volatile compounds for ‘Summer Black’ grape juice by lactic acid bacteria fermentation
Yiwen Chen, Jianqiao Jiang, Yongkang Li, et al.
LWT (2024), pp. 116791-116791
Open Access | Times Cited: 6
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: 4
Improvement of anti-staling ability and flavor characterization of whole-wheat bread by Lactobacillus amylolyticus L6 fermentation
Nan Zhang, Huifang Wang, Sameh A. Korma, et al.
Food Bioscience (2025) Vol. 65, pp. 106076-106076
Closed Access
Metabolite profiling and ‘dryness’-like effect analysis of ‘Chenpi’ plant tea (Citri Reticulatae Pericarpium peel) with and without steaming peocessing
Zhenwei Lan, Xiaoting Zhang, Xinhang Cai, et al.
Food Research International (2025) Vol. 206, pp. 116089-116089
Closed Access
Dynamic changes in volatile and non-volatile components of Jinggang honey pomelo (Citrus maxima (L.) Osbeck) during growth revealed through an untargeted metabolomics approach
Yiyuan Duan, Zhongwei Liu, Qingqing Zhang, et al.
Food Chemistry (2025) Vol. 478, pp. 143654-143654
Closed Access
Data integrity of food and machine learning: Strategies, advances and prospective
Chenming Li, Jieqing Li, Yuanzhong Wang
Food Chemistry (2025), pp. 143831-143831
Closed Access
Delaying quality deterioration with multifunctional gelatin-based film by inhibiting microbial growth in fresh-cut navel oranges
Ying Xie, Saiqing Xu, Ke Ding, et al.
Food Research International (2025), pp. 116317-116317
Closed Access
Revealing core functional microorganisms in the fermentation process of Qicaipaojiao (Capsicum annuum L.) based on microbial metabolic network
Ju Chen, Yubing Huang, Xueya Wang, et al.
Food Research International (2024) Vol. 187, pp. 114315-114315
Open Access | Times Cited: 3
Volatile profiles of Murcott and Ponkan mandarins obtained by stir bar sorptive extraction technique and their contributions to the fruit aroma
Airla Carla Pires de Siqueira, Rafael Donizete Dutra Sandes, Juliete Pedreira Nogueira, et al.
Journal of Food Science (2024) Vol. 89, Iss. 8, pp. 4823-4838
Closed Access | Times Cited: 3
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: 3
Study on the Effect of Different Concentrations of SO2 on the Volatile Aroma Components of ‘Beibinghong’ Ice Wine
Baoxiang Zhang, Weiyu Cao, Changyu Li, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1247-1247
Open Access | Times Cited: 1
Changes in the sugars and volatile compounds profiles associated with anthocyanin accumulation in oranges: Blood vs. blond varieties, and slightly pigmented vs. intensely pigmented blood fruit
Adrián Giménez-Sanchis, Almudena Bermejo, Cristina Besada
Food Research International (2024) Vol. 197, pp. 115199-115199
Open Access | Times Cited: 1
Comparative Analysis of Volatile Aromatic Compounds from 24 Major Apricot (Prunus Armeniaca L.) Germplasm Resources Grown in China
xueling zeng, 世奎 章, Jie Jin, et al.
(2024)
Closed Access
Characterization of Volatile Aroma Compounds in Pak Choi
Jinyan Li, Wenfeng Zheng, Weina Zhou, et al.
(2024)
Closed Access
Construction of a blockchain based cold chain logistics information platform for Gannan navel oranges to enhance transparency and efficiency
Xiaochun Xu, Choon Wah Yuen, Suhana Binti Koting, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access
A volatilomic approach using ion mobility and mass spectrometry combined with multivariate chemometrics for the assessment of lemon juice quality
Claudia Giménez-Campillo, Natalia Arroyo‐Manzanares, Natalia Campillo, et al.
Food Control (2024) Vol. 169, pp. 111027-111027
Open Access
HS–SPME–GC–MS Combined with Multivariate Analysis Assay for Volatile Organic Compounds of Commercial Eggs and Native Eggs
Dan Fei, Min Xie, Yelan Guang, et al.
Food Analytical Methods (2024)
Closed Access
Analysis of Volatile Compounds’ Changes in Rice Grain at Different Ripening Stages via HS-SPME-GC–MS
Liting Zhang, Zhaoyang Pan, Zhanhua Lu, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3776-3776
Open Access
Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry Combined with Sensory Evaluation for the Analysis of Volatile Aromatic Compounds in Apricot (Prunus armeniaca L.) Germplasm Resources Cultivated in Xinjiang, China
Xiaohui Zeng, Shikui Zhang, Wenjuan Geng, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3912-3912
Open Access
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