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:
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
Jinze Feng, Beibei Zhang, Haonan Zhang, et al.
Food Research International (2024) Vol. 195, pp. 114964-114964
Closed Access | Times Cited: 4
Showing 4 citing articles:
Characterization of Volatile Compounds and Odorants in Different Sichuan Pepper Varieties in Tallow Hotpot
Wenhua Li, Qiaojun Wang, Huilin Huan, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 627-627
Open Access
Wenhua Li, Qiaojun Wang, Huilin Huan, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 627-627
Open Access
Comparative analysis of volatile compounds of an oyster enzymatic hydrolysate adsorbed by V-type starches based on electronic nose, GC-IMS, and GC-MS
Peichao Chen, Yaolin Dai, Wuyin Weng, et al.
Food Research International (2025), pp. 116194-116194
Closed Access
Peichao Chen, Yaolin Dai, Wuyin Weng, et al.
Food Research International (2025), pp. 116194-116194
Closed Access
Comparative study of volatile and non-volatile flavor substances in squid from multiple origins
Mengli Han, Xin Jiang, Meijiao Gui, et al.
Food Chemistry X (2025), pp. 102429-102429
Open Access
Mengli Han, Xin Jiang, Meijiao Gui, et al.
Food Chemistry X (2025), pp. 102429-102429
Open Access
Comprehensive analysis of volatile flavor components in pear fruit spanning the entire development stages
Shi Lu, Wanlin He, Menghua Lin, et al.
Food Chemistry (2025), pp. 144493-144493
Closed Access
Shi Lu, Wanlin He, Menghua Lin, et al.
Food Chemistry (2025), pp. 144493-144493
Closed Access
Comparative Profiling of Volatile Compounds in White and Brown Hypsizygus marmoreus during Fruiting Body Development and Postharvest Storage
Ying‐Ying Wu, Qinying Peng, Qianjin Kang, et al.
Journal of Food Composition and Analysis (2024) Vol. 136, pp. 106800-106800
Open Access
Ying‐Ying Wu, Qinying Peng, Qianjin Kang, et al.
Journal of Food Composition and Analysis (2024) Vol. 136, pp. 106800-106800
Open Access
