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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:

Characterization of key odor-active compounds in thermal reaction beef flavoring by SGC×GC-O-MS, AEDA, DHDA, OAV and quantitative measurements
Haili Wang, Ping Yang, Chen Liu, et al.
Journal of Food Composition and Analysis (2022) Vol. 114, pp. 104805-104805
Closed Access | Times Cited: 25

Showing 25 citing articles:

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges
Mohamed A. A. Mahmoud, Yanyan Zhang
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 17, pp. 9523-9554
Closed Access | Times Cited: 7
Unraveling the relationship between aroma characteristics and lipid profile of abalone (Haliotis discus hannai) during seasonal fluctuation and thermal processing
He-He Tian, Yulian Li, Xu-Song Wang, et al.
Food Chemistry (2024) Vol. 447, pp. 138949-138949
Closed Access | Times Cited: 5
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
Characterization of odor-active compounds in Liuzhou River snail rice noodles soup by sensory-directed flavor analysis
Xing Gao, Mingguang Yu, Xiaomo Han, et al.
Journal of Food Composition and Analysis (2024) Vol. 131, pp. 106276-106276
Closed Access | Times Cited: 3
Changes in meat quality and volatile flavor compounds profile in beef loin during dry-aging
Qianqian Liu, Xuejing Gu, Rongxin Wen, et al.
LWT (2024) Vol. 205, pp. 116500-116500
Open Access | Times Cited: 3
Influence of the Compression Molding Temperature on VOCs and Odors Produced from Natural Fiber Composite Materials
Benjamin Barthod-Malat, Maxime Hauguel, Karim Behlouli, et al.
Coatings (2023) Vol. 13, Iss. 2, pp. 371-371
Open Access | Times Cited: 8
Improving the Flavour of Enzymatically Hydrolysed Beef Liquid by Sonication
Chao Ye, Zhankai Zhang, Zhi‐Hong Zhang, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4460-4460
Open Access | Times Cited: 5
Characterisation of aroma‐active compounds in wheat flour by molecular sensory science
Huijuan Sun, Baosong Wang, Haina Gao, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6255-6266
Closed Access | Times Cited: 1
Effective strategies for understanding meat flavor: A review
Min Kyung Park, Yun‐Sang Choi
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 165-184
Open Access | Times Cited: 1
Optimization of an analytical method based on SPME-Arrow and chemometrics for the characterization of the aroma profile of commercial bread
Samuele Pellacani, Caterina Durante, Silvia Celli, et al.
Chemometrics and Intelligent Laboratory Systems (2023) Vol. 241, pp. 104940-104940
Open Access | Times Cited: 4
Decoding the interaction mechanism between bis(2-methyl-3-furyl) disulfide and oral mucin
Yu Xi, Meihong Yu, Rui Cao, et al.
Food Chemistry (2023) Vol. 436, pp. 137762-137762
Closed Access | Times Cited: 4
Effect of solvent extraction on the key aroma components of Tamarindus indica L. pulp
Qihao Wu, Wei Xiang Jiang, Jianyun Yang, et al.
Journal of Food Composition and Analysis (2023) Vol. 123, pp. 105613-105613
Closed Access | Times Cited: 3
Determination of Optimum Processing Condition of High Protein Laver Chip Using Air-Frying and Reaction Flavor Technologies
Gyeong-Tae Jeong, Changheon Lee, Eunsong Cha, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4450-4450
Open Access | Times Cited: 3
GC-O-MS Analysis of Aroma-Active Compounds of Chinese Almonds Obtained by Different Pretreatment Methods
Yuchen Gu, Tao Feng, Shiqing Song, et al.
Journal of Food Biochemistry (2023) Vol. 2023, pp. 1-10
Open Access | Times Cited: 2
Characterization of Odor-Active Compounds in Liuzhou River Snails Rice Noodles Soup by Sensory-Directed Flavor Analysis
Xing Gao, Mingguang Yu, Xiaomo Han, et al.
(2024)
Closed Access
Effects of Enzymatic Hydrolysis on Sensory and Character Aroma Compounds of Beef Tallow
Xiao‐Feng Xiang, Kai Wang, Shu-Ming Zhang, et al.
(2024)
Closed Access
Characterization of taste and aroma profile in pomegranate (Punica granatum L.) seed oil using electronic sensors, GC-MS/olfactometry
Sojeong Yoon, Hyangyeon Jeong, Seong Jun Hong, et al.
Food Bioscience (2024) Vol. 61, pp. 104554-104554
Closed Access
Comprehensive lipidomics and flavoromics analysis reveals the formation mechanism of the unique flavor in quail egg yolks during thermal treatment
Zheng Zhou, Haonan Jiang, Haoyuan Sun, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access
Volatilomics: An emerging discipline within Omics Sciences - A systematic review
Juan Pablo Betancourt Arango, Erica Elvira Villaroel-Solis, Jhon Alexander Fiscal‐Ladino, et al.
F1000Research (2024) Vol. 13, pp. 991-991
Open Access
Multi-omics profiling the dynamic variations of flavor and nutritional components during pearl gentian grouper soup processing
Hehe Tian, Xu-Hui Huang, Ji Wang, et al.
Food Bioscience (2024), pp. 105203-105203
Closed Access
Preparation and flavor characteristics of plant-based meat flavoring by mixed fermentation of multiple strains
Xuelian Yang, Zichun Qin, Rui Zhang, et al.
Journal of Food Composition and Analysis (2024) Vol. 136, pp. 106841-106841
Closed Access
A novel aggregation-induced emission-featured hyperbranched poly(amido amine)s stabilized copper nanoclusters‑cerium (III) sensor for detection of thiol flavor compounds in processed meat
Xiaoxian Tian, Liang Li, Xiaochun Zheng, et al.
Food Chemistry (2024) Vol. 466, pp. 142236-142236
Closed Access
Effect of different food additives on the color protection of instant pumpkin flour
Wendong Fan, Jing Zhao, Quanhong Li
Food Chemistry Advances (2023) Vol. 3, pp. 100413-100413
Open Access | Times Cited: 1
Decoding the Interaction Mechanism between Bis(2-Methyl-3-Furyl) Disulfide and Oral Mucin: Implications for Enhanced Meat Flavor
Yu Xi, Meihong Yu, Rui Cao, et al.
(2023)
Closed Access
Aroma Comparison between Plant-based Hamburgers and Traditional Beef Hamburgers
Joshua D. Zyzak, Nathaniel A. Britt, Lucy Jones, et al.
Journal of Food Research (2023) Vol. 12, Iss. 4, pp. 18-18
Open Access
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