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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:

Identification of changes in volatile compounds in sea cucumber Apostichopus japonicus during seasonings soaking using HS-GC-IMS
Xinran Li, Yifei Dong, Pengfei Jiang, et al.
LWT (2021) Vol. 154, pp. 112695-112695
Open Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Progress on odor deterioration of aquatic products: Characteristic volatile compounds, analysis methods, and formation mechanisms
Hao Cheng, Jinfeng Wang, Jing Xie
Food Bioscience (2023) Vol. 53, pp. 102666-102666
Closed Access | Times Cited: 54
Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis
Weiyu Cao, Nan Shu, Jinli Wen, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2767-2767
Open Access | Times Cited: 52
Comparison of aroma active compounds in cold- and hot-pressed walnut oil by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry
Ying Xu, Shuang Bi, Xiaoyuan Niu, et al.
Food Research International (2022) Vol. 163, pp. 112208-112208
Open Access | Times Cited: 44
Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas)
Li Liu, Yuanhui Zhao, Shixue Lu, et al.
Food Chemistry X (2023) Vol. 17, pp. 100569-100569
Open Access | Times Cited: 41
Different stages of flavor variations among canned Antarctic krill (Euphausia superba): Based on GC-IMS and PLS-DA
Peizi Sun, Songyi Lin, Xinran Li, et al.
Food Chemistry (2024) Vol. 459, pp. 140465-140465
Closed Access | Times Cited: 15
Enhancement of Apostichopus japonicus peptide flavor through bacterial and enzyme co-fermentation (BECF) and the identification of novel antioxidant peptides in the fermented product
Zhiqiang Shu, Gongming Wang, Yuexin Jing, et al.
Food Chemistry X (2025) Vol. 27, pp. 102323-102323
Open Access | Times Cited: 1
Flavor characteristics of semi-dried yellow croaker (Pseudosciaena crocea) with KCl and ultrasound under sodium-reduced conditions before and after low temperature vacuum heating
Junlong Mao, Jing‐jing Fu, Zhengyu Zhu, et al.
Food Chemistry (2023) Vol. 426, pp. 136574-136574
Closed Access | Times Cited: 19
Determination of key volatile fishy substances of sea cucumber powder during the processing and their removal by supercritical fluid extraction
Shibiao Wei, Qiong Wu, Zhe-Ming Wang, et al.
Food Research International (2024) Vol. 190, pp. 114603-114603
Closed Access | Times Cited: 7
Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (Trichiurus lepturus)
Yixuan Ding, Ting Zhou, Yueqin Liao, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2710-2710
Open Access | Times Cited: 23
Characterization of Flavor Profile of “Nanx Wudl” Sour Meat Fermented from Goose and Pork Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Electronic Nose and Tongue
Xin Zhao, Jianying Feng, Luca Laghi, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2194-2194
Open Access | Times Cited: 16
The selective adsorption mechanism of V-type starches for key off-odors of sea cucumber intestinal peptides
Linfan Shi, Yaolin Dai, Zhaoqing Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129593-129593
Closed Access | Times Cited: 5
Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
Tianyu Chen, Chunsheng Li, Hui Huang, et al.
Food Chemistry (2024) Vol. 460, pp. 140636-140636
Closed Access | Times Cited: 5
Comparative effects of in-package high pressure steam sterilization and high temperature boiling on the quality changes and shelf life of ready-to-eat sea cucumber
Chengpeng Zhang, Guiwu Qu, Qiuting Wang, et al.
Journal of Food Composition and Analysis (2024) Vol. 129, pp. 106138-106138
Closed Access | Times Cited: 4
Ethanol aqueous solution annealing improves the deodorization effects of V-type granular starch on oyster peptides
Peichao Chen, Wuyin Weng, Zhongyang Ren, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111037-111037
Closed Access
GC-IMS combined with multivariate statistical analysis: An efficient strategy for characterizing flavor components and assessing storage stability of egg yolk powder
Jiahui Song, Shuyun Chen, Songyi Lin, et al.
Food Chemistry (2025) Vol. 479, pp. 143837-143837
Closed Access
Mechanism of flavor changes in Northern Pike (Esox lucius) during refrigeration revealed by UHPLC-MS metabolomics and GC-IMS
Shijie Bi, Gui Zhen Gong, Na Li, et al.
Food Bioscience (2025), pp. 106557-106557
Closed Access
Chemical and Volatile Compounds in Sweet Potato Brandy: Impact of Processing Methods
Yunying Li, Lin Li, Yan Liu, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1467-1467
Open Access
Analysis of volatile components changes of Ruditapes philippinarum during boiling by HS-GC-IMS coupled with multivariate analyses
Wenyi Deng, Guifang Tian, Zhongxuan Wang, et al.
Aquaculture Reports (2022) Vol. 25, pp. 101193-101193
Open Access | Times Cited: 16
Discrimination of different edible vegetable oils based on GC-IMS and SIMCA
Dechun Geng, Xinyu Chen, Daoli Lu, et al.
CyTA - Journal of Food (2023) Vol. 21, Iss. 1, pp. 49-56
Open Access | Times Cited: 10
Characterization of volatile flavor compounds from fish maw soaked in five different seasonings
Xiaoqing Miao, Shuang Li, Shan Shang, et al.
Food Chemistry X (2023) Vol. 19, pp. 100805-100805
Open Access | Times Cited: 9
The characteristic terpenes in sea cucumber soaked in star anise solution were characterized by HS-SPME-GC–MS and PCA analysis
Xinran Li, Pengfei Jiang, Jiahui Song, et al.
Food Chemistry (2023) Vol. 434, pp. 137485-137485
Closed Access | Times Cited: 9
Dynamic evolution of volatile compounds during cold storage of sturgeon fillets analyzed by gas chromatography-ion mobility spectrometry and chemometric methods
Jiahua Yang, Shan Cui, Meijun Sun, et al.
Food Chemistry (2024) Vol. 464, pp. 141741-141741
Closed Access | Times Cited: 2
Characterization and discrimination of volatile compounds in gel-pen ink via headspace-gas chromatography-ion mobility spectrometry combined with chemometric strategies
Wenhui Lu, Rui Jiang, Xuebo Li, et al.
Microchemical Journal (2022) Vol. 182, pp. 107855-107855
Closed Access | Times Cited: 10
Exposure of farmed fish to petroleum hydrocarbon pollution and the recovery process: A simulation experiment with tiger puffer Takifugu rubripes
Zhangbin Liao, Xishuai Cui, Xing Luo, et al.
The Science of The Total Environment (2023) Vol. 913, pp. 169743-169743
Closed Access | Times Cited: 4
The revelation of characteristic volatile compounds in egg powder and analysis of their adsorption rules based on HS-GC-IMS technology
Liu Dong, Fujun Guo, Yuan Gao, et al.
Food Chemistry (2024) Vol. 460, pp. 140650-140650
Closed Access | Times Cited: 1
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