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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:

Flavor characteristics of key aroma compounds in bayberry juice, fruit, and thinning fruit using HS-SPME coupled with GC/Q-TOF-MS
Suling Zhang, Huiyu Zhao, Zhiwei Tang, et al.
Journal of Food Composition and Analysis (2024) Vol. 128, pp. 106032-106032
Closed Access | Times Cited: 9

Showing 9 citing articles:

Identification of characteristic metabolites, anti-corrosion and reprocessing characteristics of six different types of Chinese bayberry resources
Juan Liu, Biya Gong, Ping Zhang, et al.
Microchemical Journal (2025), pp. 112649-112649
Closed Access
Effects of induced electric field on quality enhancement and shelf-life extension of bayberry juice during storage
Li‐Ping Xue, Zhenlei Xiao, Yangchao Luo, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103917-103917
Closed Access
Mechanisms underlying the antimicrobial effects of cold plasma on Kazachstania bulderi in bayberry juice through transcriptomic analysis
Xueying Gao, Jie Shang, Minghao Zhang, et al.
LWT (2025), pp. 117336-117336
Open Access
Characteristic of volatile flavor compounds in ‘Fengtangli’ plum (Prunus salicina Lindl.) were explored based on GC×GC-TOF MS
Xianfeng Hu, D. Li, Yi Ding, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
Development and Comprehensive Hs-Spme-Gc/Q-Tof-Ms Analysis Optimization, Comparison, and Evaluation of Different Blueberry (Vaccinium Spp.) Varieties Volatile Flavor
Qiao Chen, Jiaqi Lin, Huiyu Zhao, et al.
(2025)
Closed Access
Volatile and non-volatile compounds profiling and their role in sensory and antioxidative attributes of two species of “red snow tea” (Lethariella)
Lin Yu-hong, Ran Wei, Jack Jingyuan Zheng, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106422-106422
Closed Access | Times Cited: 1
Impacts of non-Saccharomyces yeasts on nutrient composition and aroma profile of wines during co-fermentation with Saccharomyces cerevisiae and Levilactobacillus brevis
Hongyu Zhao, Yao Wang, Yun Wu, et al.
Journal of Food Composition and Analysis (2024), pp. 106743-106743
Closed Access | Times Cited: 1
Enhancing physicochemical properties, organic acids, antioxidant capacity, amino acids and volatile compounds for ‘Summer Black’ grape juice by lactic acid bacteria fermentation
Yiwen Chen, Jianqiao Jiang, Yongkang Li, et al.
LWT (2024), pp. 116791-116791
Open Access | Times Cited: 1
Characterization of Changes in Ripening Process of Volatile Apple Compounds Based on HS-SPME-GC-MS Analysis
Jun Ma, Xiaolong Li, Yannan Chu, et al.
Agriculture (2024) Vol. 14, Iss. 10, pp. 1787-1787
Open Access | Times Cited: 1
Effects of pre- and post-harvest konjac glucomannan phosphate ester composite film coating on the volatile profiles of mangoes during storage
Xuehui Li, Chen Zhang, C.J. Liu, et al.
LWT (2024), pp. 117171-117171
Open Access
Magnetic Janus SiO2 nanoparticles immobilized protease mutant T70I as a novel clarification agent for juice processing
Richard Ansah Herman, Xuan Zhu, Ellen Ayepa, et al.
International Journal of Biological Macromolecules (2024), pp. 139327-139327
Closed Access
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