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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:

The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil
Beibei Hu, Wenting Yin, Heng-bo Zhang, et al.
Food Research International (2024) Vol. 186, pp. 114397-114397
Closed Access | Times Cited: 12

Showing 12 citing articles:

Integration of lipidomics and flavoromics reveals the lipid-flavor transformation mechanism of fish oil from silver carp visceral with different enzymatic hydrolysis
Jinlin Li, Yuan Liping, L. Weng, et al.
Food Chemistry (2025) Vol. 477, pp. 143507-143507
Closed Access
Changes in the contents of free amino acids, free sugars, hydrolysed amino acids and hydrolysed sugars in roasted and unroasted sesame seeds
Liang Feng, Y.B. Che Man, Shuqi Wang, et al.
European Food Research and Technology (2025)
Closed Access
Sesame lignans modulate aroma formation in sesame oil through the Maillard reaction and lipid oxidation in model systems
Wenting Yin, Chen-jia Yang, Hongjun Yang, et al.
Food Chemistry (2024) Vol. 457, pp. 140079-140079
Closed Access | Times Cited: 4
A novel method for rapid refining of fragrant sesame oil via electrolyte-assisted natural sedimentation
Yuxin Liu, Rui Jiang, Beibei Hu, et al.
LWT (2025), pp. 117546-117546
Open Access
Uncovering the effect of minerals on the structure and distribution of degradation products of sesame hull lignin during roasting process
Zhi Qin, Chuan‐Lei Zheng, Rui Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 141248-141248
Closed Access
A study on the dynamic changes and relationships of volatile and semi-volatile compounds in flaxseed during the roasting procedure by using untargeted GC–MS combined with advanced chemometrics
Lu Han, Min Wang, Yan‐Jin Wen, et al.
Microchemical Journal (2025), pp. 113130-113130
Closed Access
Ultrasound-assisted microwave vacuum drying enhances flavor release during stewing of dried shiitake mushrooms
Dongkun Tu, Ye Xu, Yuxin Cheng, et al.
Food Chemistry (2024) Vol. 465, pp. 142014-142014
Closed Access | Times Cited: 2
Investigation on sweaty off-flavors in small mill sesame oil and its formation mechanism via molecular sensory science, preparative gas chromatography, and microbiomics
Pei Yu, Jing Wang, Fei Lao, et al.
Food Chemistry (2024) Vol. 463, pp. 141224-141224
Closed Access | Times Cited: 1
Formulation of a novel hot pot dipping sauce enriched with pepper seed press cake: Physical properties and flavor characteristics
Bing-Xin Guo, Chengyuan Chen, Rui Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101840-101840
Open Access
Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues
Haoyu Xu, Hua‐Min Liu, Wenting Yin, et al.
Journal of the American Oil Chemists Society (2024)
Closed Access
Effect of Perilla Seeds Pretreatment on the Volatile Profile and Flavor Characteristics of Perilla Oil: Comparison of Oven, Infrared, and Microwave Heating
Ling Yao, Jianhua Huang, Hongying He, et al.
European Journal of Lipid Science and Technology (2024)
Open Access
Characterization of Qu-aroma of Medium-High Temperature Daqu from Different Production Areas Using Sensory Evaluation, E-nose, and GC-MS/O Analysis
Jie Deng, Jia Zheng, Xing Li, et al.
Research Square (Research Square) (2024)
Closed Access
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