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:
Stir-frying treatment improves the color, flavor, and polyphenol composition of Flos Sophorae Immaturus tea
Jun Li, Yuhong Gong, Jinwei Li, et al.
Journal of Food Composition and Analysis (2022) Vol. 116, pp. 105045-105045
Closed Access | Times Cited: 13
Jun Li, Yuhong Gong, Jinwei Li, et al.
Journal of Food Composition and Analysis (2022) Vol. 116, pp. 105045-105045
Closed Access | Times Cited: 13
Showing 13 citing articles:
Electronic nose and its application in the food industry: a review
Mingyang Wang, Yinsheng Chen
European Food Research and Technology (2023) Vol. 250, Iss. 1, pp. 21-67
Closed Access | Times Cited: 20
Mingyang Wang, Yinsheng Chen
European Food Research and Technology (2023) Vol. 250, Iss. 1, pp. 21-67
Closed Access | Times Cited: 20
Research Progress on Processing Quality Traits and Suitable Varieties Selection of Edible mushrooms
D. Yang, Lingli Li, Qiaoping Zheng
Journal of Agriculture and Food Research (2025), pp. 101877-101877
Open Access
D. Yang, Lingli Li, Qiaoping Zheng
Journal of Agriculture and Food Research (2025), pp. 101877-101877
Open Access
Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity Value
Jie Guo, Zhihao Yu, Meiyan Liu, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3568-3568
Open Access | Times Cited: 10
Jie Guo, Zhihao Yu, Meiyan Liu, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3568-3568
Open Access | Times Cited: 10
Changes in nutritional and antioxidant properties, structure, and flavor compounds of Tartary buckwheat (Fagopyrum tataricums) sprouts during domestic cooking
Nan Wang, Yulu Dong, Shunmin Wang, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100914-100914
Closed Access | Times Cited: 3
Nan Wang, Yulu Dong, Shunmin Wang, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100914-100914
Closed Access | Times Cited: 3
Structure–Activity Relationships and Changes in the Inhibition of Xanthine Oxidase by Polyphenols: A Review
Kexin Li, Yumei Wang, Wanlu Liu, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2365-2365
Open Access | Times Cited: 3
Kexin Li, Yumei Wang, Wanlu Liu, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2365-2365
Open Access | Times Cited: 3
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 | Times Cited: 1
Juan Pablo Betancourt Arango, Erica Elvira Villaroel-Solis, Jhon Alexander Fiscal‐Ladino, et al.
F1000Research (2024) Vol. 13, pp. 991-991
Open Access | Times Cited: 1
Effects of stir-frying on chemical profile, sensory quality and antioxidant activity of Chrysanthemi Flos: A metabolomics and sensory study
Yangfei Ding, Ranran Cheng, Yu Li, et al.
Food Research International (2024) Vol. 200, pp. 115391-115391
Closed Access | Times Cited: 1
Yangfei Ding, Ranran Cheng, Yu Li, et al.
Food Research International (2024) Vol. 200, pp. 115391-115391
Closed Access | Times Cited: 1
Contribution of traditional deep fermentation to volatile metabolites and odor characteristics of Wuyi rock tea
Xiaoli Jia, Yuhua Wang, Qisong Li, et al.
Frontiers in Bioengineering and Biotechnology (2023) Vol. 11
Open Access | Times Cited: 3
Xiaoli Jia, Yuhua Wang, Qisong Li, et al.
Frontiers in Bioengineering and Biotechnology (2023) Vol. 11
Open Access | Times Cited: 3
Effect of different thermal treatments on flavonoids and quality traits of tartary buckwheat and its noodles
Renyong Tang, Mingzhu Xie, Y. Bai, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 151-159
Open Access | Times Cited: 3
Renyong Tang, Mingzhu Xie, Y. Bai, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 151-159
Open Access | Times Cited: 3
Potassium chloride-assisted heat treatment enhances the de-glycosylation efficiency and xanthine oxidase inhibitory activity of Sophora japonica L. flavonoids
Jun Li, Peng Wu, Jing Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101854-101854
Open Access
Jun Li, Peng Wu, Jing Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101854-101854
Open Access
Effective Approaches to Improve the Anti-Hyperuricemia Ability of Plant Polyphenols: A Review
Jun Li, Peng Wu, Jing Wang, et al.
Food Reviews International (2024), pp. 1-21
Closed Access
Jun Li, Peng Wu, Jing Wang, et al.
Food Reviews International (2024), pp. 1-21
Closed Access
Effects of Roasting on Antibacterial and Antioxidant Properties of Sophora japonica Buds—The Involvements of Rutin and Quercetin Constituents
Hieu Chi Nguyen, Hue Thi Hoang, Atsushi Miyamoto, et al.
Plants (2024) Vol. 13, Iss. 23, pp. 3337-3337
Open Access
Hieu Chi Nguyen, Hue Thi Hoang, Atsushi Miyamoto, et al.
Plants (2024) Vol. 13, Iss. 23, pp. 3337-3337
Open Access
Investigation on the volatiles and aromatic characteristic of Raw Pu-erh tea with different storage durations by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and odor activity value analysis
Jie Guo, Zhihao Yu, Meiyan Liu, et al.
Research Square (Research Square) (2023)
Open Access
Jie Guo, Zhihao Yu, Meiyan Liu, et al.
Research Square (Research Square) (2023)
Open Access
