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:
Comparative analysis of fatty acids, volatile and non-volatile components in red huajiao (Zanthoxylum bungeanum maxim.) and green huajiao (Zanthoxylum armatum DC.) using GC-MS, UPLC-LTQ-Orbitrap-MS/MS and HPLC-DAD
Chi Zhao, Han Mei, Tu Tan, et al.
Industrial Crops and Products (2023) Vol. 204, pp. 117371-117371
Closed Access | Times Cited: 5
Chi Zhao, Han Mei, Tu Tan, et al.
Industrial Crops and Products (2023) Vol. 204, pp. 117371-117371
Closed Access | Times Cited: 5
Showing 5 citing articles:
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: 2
Lu Gao, Bolin Shi, Lei Zhao, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 836-836
Open Access | Times Cited: 2
Analysis and Identification of Differences in Volatile Components of Various Alfalfa Seeds Based on GC-IMS
Taotao Zhao, Xinqiang Zhu, Hongshan Yang, et al.
Agronomy (2024) Vol. 14, Iss. 3, pp. 578-578
Open Access
Taotao Zhao, Xinqiang Zhu, Hongshan Yang, et al.
Agronomy (2024) Vol. 14, Iss. 3, pp. 578-578
Open Access
Spatiotemporal analysis of microstructure, sensory attributes, and full-spectrum metabolomes reveals the relationship between bitterness and nootkatone in Alpinia oxyphylla miquel fruit peel and seeds
Xiaolu Chen, Yong Yang, Maoyuan Wang, et al.
Food Research International (2024) Vol. 191, pp. 114718-114718
Closed Access
Xiaolu Chen, Yong Yang, Maoyuan Wang, et al.
Food Research International (2024) Vol. 191, pp. 114718-114718
Closed Access
Physicochemical, Volatiles, Non-volatiles, and Microbial Dynamics in Dried Versus Traditional Fresh Red Pepper Paste Fermentation: A Comparative Study
Chi Zhao, Qian Yang, Ling Dong, et al.
Food Bioscience (2024) Vol. 61, pp. 104911-104911
Closed Access
Chi Zhao, Qian Yang, Ling Dong, et al.
Food Bioscience (2024) Vol. 61, pp. 104911-104911
Closed Access
Unraveling the influence of boiling time on aroma generation in Huajiao (Zanthoxylum bungeanum Maxim.) water during boiling through molecular sensory science
Tianyu Dong, Shuwei Wang, Nan Qi, et al.
Food Chemistry X (2024) Vol. 24, pp. 101939-101939
Open Access
Tianyu Dong, Shuwei Wang, Nan Qi, et al.
Food Chemistry X (2024) Vol. 24, pp. 101939-101939
Open Access
