Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Showing 1-25 of 26 citing articles:

Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC–MS
Xiya Feng, Hongwei Wang, Zhirong Wang, et al.
Food Chemistry (2021) Vol. 375, pp. 131671-131671
Closed Access | Times Cited: 136
Insights into flavor and key influencing factors of Maillard reaction products: A recent update
Shuyun Liu, Hanju Sun, Gang Ma, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 97
Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC × GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics
Che Shen, Yun Cai, Xinnan Wu, et al.
Food Chemistry (2023) Vol. 423, pp. 136257-136257
Closed Access | Times Cited: 51
Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS
Mu Zhao, Ting Li, Fan Yang, et al.
Food Chemistry (2022) Vol. 385, pp. 132659-132659
Closed Access | Times Cited: 62
Research progress in comprehensive two-dimensional gas chromatography-mass spectrometry and its combination with olfactometry systems in the flavor analysis field
Mingguang Yu, Ping Yang, Huanlu Song, et al.
Journal of Food Composition and Analysis (2022) Vol. 114, pp. 104790-104790
Closed Access | Times Cited: 51
A novel strategy for discriminating different cultivation and screening odor and taste flavor compounds in Xinhui tangerine peel using E-nose, E-tongue, and chemometrics
Xinqi Li, Yahui Yang, Yitian Zhu, et al.
Food Chemistry (2022) Vol. 384, pp. 132519-132519
Closed Access | Times Cited: 50
Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulation
Huaixiang Tian, Juanjuan Xiong, Haiyan Yu, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104194-104194
Closed Access | Times Cited: 28
Reduction of sodium chloride: a review
Dong-Yu Shen, Huanlu Song, Tingting Zou, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 102, Iss. 10, pp. 3931-3939
Closed Access | Times Cited: 29
Foods and Contaminants Analysis Using Multidimensional Gas Chromatography: An Update of Recent Studies, Technology, and Applications
Yada Nolvachai, Michelle S. S. Amaral, Philip J. Marriott
Analytical Chemistry (2023) Vol. 95, Iss. 1, pp. 238-263
Closed Access | Times Cited: 17
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: 14
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
Comprehensive evaluation of aroma and taste properties of different parts from the wampee fruit
Zhiheng Zhao, Yaofei Hao, Yijun Liu, et al.
Food Chemistry X (2023) Vol. 19, pp. 100835-100835
Open Access | Times Cited: 13
Solid-phase microextraction coupled to comprehensive multidimensional gas chromatography for food analysis
Juan Aspromonte, Steven Mascrez, Damien Eggermont, et al.
Analytical and Bioanalytical Chemistry (2023) Vol. 416, Iss. 9, pp. 2221-2246
Closed Access | Times Cited: 10
Characterization of odor-active compounds in moso bamboo (Phyllostachys pubescens Mazel) leaf via gas chromatography-ion mobility spectrometry, one- and two-dimensional gas chromatography-olfactory-mass spectrometry, and electronic nose
Dong-Yu Shen, Huanlu Song, Tingting Zou, et al.
Food Research International (2021) Vol. 152, pp. 110916-110916
Closed Access | Times Cited: 25
Isolation, structure identification, and antioxidant activity of collagen peptides from horse bone marrow
Parhat Rozi, Wugulnisa Mattohti, Gulmira Ababakri, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4074-4087
Closed Access | Times Cited: 2
Maillard reaction products of hydrolyzed Copyinds comatus protein with various sugar-amino acid combinations: Focusing on their meaty aroma notes and salt reduction abilities
Xiao Chen, Ziyi Li, Weijie Lan, et al.
Food Bioscience (2024) Vol. 61, pp. 104503-104503
Closed Access | Times Cited: 2
Characterization of the odor compounds in human milk by DHS/GC × GC-O-MS: A feasible and efficient method
Mingguang Yu, Qinggang Xie, Huanlu Song, et al.
Food Research International (2023) Vol. 174, pp. 113597-113597
Closed Access | Times Cited: 7
Characterization of Traditional Chinese Sesame Oil by Using Headspace Solid-Phase Microextraction/Gas Chromatography–Mass Spectrometry, Electronic Nose, Sensory Evaluation, and RapidOxy
Yan Chen, Yingjie Fu, Peng Li, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3555-3555
Open Access | Times Cited: 12
Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates of Oudemansiella raphanipes Mushroom
Furong Hou, Shasha Song, Wenjia Cui, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1688-1688
Open Access | Times Cited: 1
Effect of Fat to Lean Meat Ratios on the Formation of Volatile Compounds in Mutton Shashliks
Mingcheng Zhang, Mingyang Li, Fangfang Bai, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1929-1929
Open Access | Times Cited: 4
Evaluation and Comparison of Pear Flower Aroma Characteristics of Seven Cultivars
Xiaoying Li, Junkai Wu, Haijing Wang, et al.
Horticulturae (2022) Vol. 8, Iss. 5, pp. 352-352
Open Access | Times Cited: 7
New technologies and products for livestock and poultry bone processing: Research progress and application prospects: A review
Yonggan Zhao, Min Zhang, Chung Lim Law, et al.
Trends in Food Science & Technology (2024) Vol. 144, pp. 104343-104343
Closed Access
Comparison of the flavor characteristics in three kinds of strawberry fruits
Su Xu, Dajuan Shi, Haijiang Chen, et al.
Food Research International (2024) Vol. 198, pp. 115363-115363
Closed Access
Volatile Compounds
Ali Raza, Changqi Liu, Jing Zhao
Methods and protocols in food science (2024), pp. 389-403
Closed Access
Comparative study on organoleptic properties and volatile organic compounds in turmeric, turmeric essential oil, and by-products using E-nose, HS-GC-IMS, and HS-GC-MS
Bing Yang, Wanjia Wang, Jianuo Zhang, et al.
Food Chemistry X (2024) Vol. 25, pp. 102107-102107
Open Access
Page 1 - Next Page

Scroll to top