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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 the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS
Ying Li, Yuan Li, Huijie Liu, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 1, pp. 173-182
Open Access | Times Cited: 97

Showing 1-25 of 97 citing articles:

Progress on odor deterioration of aquatic products: Characteristic volatile compounds, analysis methods, and formation mechanisms
Hao Cheng, Jinfeng Wang, Jing Xie
Food Bioscience (2023) Vol. 53, pp. 102666-102666
Closed Access | Times Cited: 50
Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis
Weiyu Cao, Nan Shu, Jinli Wen, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2767-2767
Open Access | Times Cited: 41
Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods
Wengang Jin, Xinru Fan, Caiyan Jiang, et al.
Food Chemistry X (2023) Vol. 17, pp. 100584-100584
Open Access | Times Cited: 34
A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste
Ying Li, Weijun Leng, Jiani Xue, et al.
Food Research International (2023) Vol. 166, pp. 112585-112585
Closed Access | Times Cited: 33
Analysis of key volatile compounds and quality properties of tilapia (Oreochromis mossambicus) fillets during cold storage: Based on thermal desorption coupled with gas chromatography-mass spectrometry (TD-GC-MS)
Hao Cheng, Jun Mei, Jing Xie
LWT (2023) Vol. 184, pp. 115051-115051
Open Access | Times Cited: 24
The odor deterioration of tilapia (Oreochromis mossambicus) fillets during cold storage revealed by LC-MS based metabolomics and HS-SPME-GC–MS analysis
Hao Cheng, Jun Mei, Jing Xie
Food Chemistry (2023) Vol. 427, pp. 136699-136699
Closed Access | Times Cited: 20
Impact of aroma-enhancing microorganisms on aroma attributes of industrial Douchi: An integrated analysis using E-nose, GC-IMS, GC–MS, and descriptive sensory evaluation
Aijun Li, Xiya Feng, Gang Yang, et al.
Food Research International (2024) Vol. 182, pp. 114181-114181
Closed Access | Times Cited: 11
Study on the quality of soybean proteins fermented by Bacillus subtilis BSNK-5: Insights into nutritional, functional, safety, and flavor properties
Yaxin Gao, Miao Hu, Weimin Meng, et al.
Food Chemistry (2024) Vol. 443, pp. 138523-138523
Closed Access | Times Cited: 9
Integrated characterization of filler tobacco leaves: HS–SPME–GC–MS, E-nose, and microbiome analysis across different origins
Mingzhu Zhang, Dongfeng Guo, Haiqing Wang, et al.
Bioresources and Bioprocessing (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 8
Effect of temperature fluctuation on the freshness, water migration and quality of cold-storage Penaeus vannamei
Shouchun Liu, Luyao Zhang, Zhuyi Li, et al.
LWT (2024) Vol. 193, pp. 115771-115771
Open Access | Times Cited: 8
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
Characterization and exploration of dynamic variation of volatile compounds in vine tea during processing by GC-IMS and HS-SPME/GC–MS combined with machine learning algorithm
Qianqian Li, Chaoyang Zhang, Wei Liu, et al.
Food Chemistry (2024) Vol. 460, pp. 140580-140580
Closed Access | Times Cited: 7
Determination of key volatile fishy substances of sea cucumber powder during the processing and their removal by supercritical fluid extraction
Shibiao Wei, Qiong Wu, Zhe-Ming Wang, et al.
Food Research International (2024) Vol. 190, pp. 114603-114603
Closed Access | Times Cited: 6
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
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins
Xiaoguo Ying, Xinyang Li, Shanggui Deng, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Characterization of Volatile Compounds in Mozzarella Cheeses Made from Bovine and Buffalo Milk by SPME-GC×GC-O-TOFMS, SPME-Arrow-GC-MS and GC-IMS
Zhijie Yang, Jiao Wang, Bei Wang, et al.
Journal of Dairy Science (2025)
Open Access
Chitosan/octenyl succinic anhydride starch complex particles stabilize Pickering emulsion for astaxanthin encapsulation
Z MAO, Fei Li, Xing Qiao, et al.
International Journal of Biological Macromolecules (2025), pp. 140056-140056
Closed Access
The rapid fermentation of Euphausia superba sauce and revealing of the relationship between key flavor compounds and core microorganisms
Wenhui Qu, Lihao Wang, Qing Kong, et al.
Food Research International (2025), pp. 115828-115828
Closed Access
Analysis of key aroma-active compounds in cooked river snail (Sinotaia quadrata) meat
Jingyu Yao, Liqiong Wen, Ling Li, et al.
Applied Food Research (2025), pp. 100736-100736
Open Access
Analysis of the Effects of Steaming and Spray-Drying on Volatile Flavor Components of Sweet Corn Beverage Based on Gc-Ms and Gc-Ims
Songheng Wu, Bingjie Chen, Xiao Wang, et al.
(2025)
Closed Access
Exploration of the changes in volatile flavor compounds of low salt dry-curing grass carp (Ctenopharyngodon idella) blocks during cold storage detected by E-nose, HS-SAFE-GC-MS and HS-GC-IMS
Jinlin Li, Hanhao Zhou, Linju Xu, et al.
LWT (2025), pp. 117470-117470
Open Access
Evaluating the impact of different processing methods on the flavor characteristics of Gorgon Euryale seeds using electronic tongue, electronic nose, gas chromatography‐mass spectrometry, and gas chromatography‐ion mobility spectrometry
Haiwen Sun, Minxin Yang, Tosin Michael Olajide, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Elucidating the mechanism underlying volatile and non-volatile compound development related to microbial amino acid metabolism during golden pomfret (Trachinotus ovatus) fermentation
Yingjie Qiu, Yanyan Wu, Laihao Li, et al.
Food Research International (2022) Vol. 162, pp. 112095-112095
Closed Access | Times Cited: 34
Suanyu fermentation strains screening, process optimization and the effect of thermal processing methods on its flavor
Qianqian Zhang, Feng Zhao, Tong Shi, et al.
Food Research International (2023) Vol. 173, pp. 113296-113296
Closed Access | Times Cited: 17
Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes
Jiayue Liu, Ruijie Mai, Pingru Liu, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3020-3020
Open Access | Times Cited: 16
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