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:
Identification and characterization of aroma profiles of huajiao oil from different geographical origins using instruments and sensory analysis
Ping Duan, Xiya Feng, Aijun Li, et al.
Journal of Food Composition and Analysis (2024) Vol. 129, pp. 106074-106074
Closed Access | Times Cited: 5
Ping Duan, Xiya Feng, Aijun Li, et al.
Journal of Food Composition and Analysis (2024) Vol. 129, pp. 106074-106074
Closed Access | Times Cited: 5
Showing 5 citing articles:
A comprehensive evaluation of the quality of Zanthoxylum schinifolium Siebold & Zucc. from diverse regions of Chongqing based on multivariate statistical analysis and chemometrics
Chenhao Jiang, Xiaowei Peng, Zhang XiRui, et al.
Food Bioscience (2025), pp. 106353-106353
Closed Access
Chenhao Jiang, Xiaowei Peng, Zhang XiRui, et al.
Food Bioscience (2025), pp. 106353-106353
Closed Access
The scent of time: Analyzing the differences in volatile organic compounds of camellia oleifera oil with different oil-tea tree ages using GC–IMS and GC–MS
Lili Gai, Kai Li, Debao Niu
Food Chemistry (2025) Vol. 482, pp. 144016-144016
Closed Access
Lili Gai, Kai Li, Debao Niu
Food Chemistry (2025) Vol. 482, pp. 144016-144016
Closed Access
Chemical components and antibacterial activity of huajiao essential oils and its inhibitory mechanism against Pseudomonas putida
Xiaowei Peng, Pimiao Huang, Bofei Fu, et al.
LWT (2024) Vol. 204, pp. 116464-116464
Open Access | Times Cited: 3
Xiaowei Peng, Pimiao Huang, Bofei Fu, et al.
LWT (2024) Vol. 204, pp. 116464-116464
Open Access | Times Cited: 3
Characterization and Differentiation of Flavor Profile of 12 Air-Dried Yak Meat Products Using GC–IMS and Multivariate Analysis
Qiuyu Wang, Rongsheng Du, Yuqi Wang, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2626-2626
Open Access | Times Cited: 2
Qiuyu Wang, Rongsheng Du, Yuqi Wang, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2626-2626
Open Access | Times Cited: 2
Application of multiple dynamic sensory techniques to N-lauroyl amino acids: Exposing the relationship between taste-enhancing properties and chemical structure
Lei Cai, Jieshee Hong, Chun Cui
Food Chemistry (2024) Vol. 463, pp. 141419-141419
Closed Access
Lei Cai, Jieshee Hong, Chun Cui
Food Chemistry (2024) Vol. 463, pp. 141419-141419
Closed Access
