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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:

Chemosensoric approach for microwave- or oven-roasted Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors
Sojeong Yoon, Hyangyeon Jeong, Seong Min Jo, et al.
LWT (2022) Vol. 167, pp. 113844-113844
Open Access | Times Cited: 13

Showing 13 citing articles:

Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate approach
Seong Jun Hong, Chang Guk Boo, Sojeong Yoon, et al.
Food Chemistry X (2024) Vol. 21, pp. 101119-101119
Open Access | Times Cited: 11
Physicochemical and chemosensory properties of pomegranate (Punica granatum L.) seeds under various oven-roasting conditions
Sojeong Yoon, Hyangyeon Jeong, Seong Min Jo, et al.
Food Chemistry (2024) Vol. 446, pp. 138907-138907
Closed Access | Times Cited: 5
Chemical Composition, Nutritional Value, and Acceptance of Nut Bars with the Addition of Edible Insect Powder
Stanisław Kowalski, Joanna Oracz, Magdalena Skotnicka, et al.
Molecules (2022) Vol. 27, Iss. 23, pp. 8472-8472
Open Access | Times Cited: 19
Bioactive Compounds, Antioxidant Activity and Sensory Properties of Northern Red Oak (Quercus rubra L., syn. Q. borealis F. Michx) Seeds Affected by Roasting Conditions
Joanna Oracz, Monika Prejzner, Joanna Grzelczyk, et al.
Molecules (2023) Vol. 28, Iss. 5, pp. 2299-2299
Open Access | Times Cited: 10
Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours
Stanisław Kowalski, Dorota Gumul, Joanna Oracz, et al.
Antioxidants (2023) Vol. 12, Iss. 11, pp. 1912-1912
Open Access | Times Cited: 10
Chemosensoric approaches for taste and odor characteristics each broccoli floret by different storage conditions analyzed using electronic sensors
Seong Jun Hong, Seong Min Jo, Hyangyeon Jeong, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 15, pp. 3481-3490
Closed Access | Times Cited: 1
Flavor and Taste of Red Beet (Beta vulgaris L.) Harvested in Jeju Island Using the Electronic Nose, Electronic Tongue, and GC-MS
Sojeong Yoon, Ki‐Bae Hong, Hyangyeon Jeong, et al.
Journal of the Korean Society of Food Science and Nutrition (2023) Vol. 52, Iss. 9, pp. 907-916
Open Access | Times Cited: 3
Comparative study on volatile compounds and taste components of various citrus cultivars using electronic sensors, GC–MS, and GC-olfactometry
Seong Min Jo, Seong Jun Hong, Sojeong Yoon, et al.
Food Science and Biotechnology (2023) Vol. 33, Iss. 8, pp. 1825-1837
Closed Access | Times Cited: 2
Raw Kernels Packaged for Toasting: A Current Challenge for Microwave Technology
Nelly Lara
IntechOpen eBooks (2024)
Open Access
Oven roasting effects on the physicochemical and chemosensory characteristics of hemp seeds (Cannabis sativa L.)
Hyangyeon Jeong, Sojeong Yoon, Seong Jun Hong, et al.
Journal of Food Science and Technology (2024) Vol. 62, Iss. 2, pp. 344-358
Closed Access
Investigation of non-volatile and volatile compound profiles in Arabica coffee extracts and neurophysiological effects of different chemosensory stimulation according to sex: Insights from electronic sensors, EEG, and sLORETA approaches
Seong Jun Hong, Sojeong Yoon, Younglan Ban, et al.
Food Chemistry (2024) Vol. 467, pp. 142211-142211
Closed Access
Non-targeted profiling of aldehydes and ketones in coffee beans via isotope labelling-assisted UHPLC-Q-Orbitrap-MS and effects of roasting
Han Chen, Wenjiang Dong, Meiyan Liu, et al.
Journal of Food Composition and Analysis (2024), pp. 107073-107073
Closed Access
Investigation of volatile profiles and odor-active compounds in Osmanthus fragrans var. aurantiacus separated by different polarities using GC/MS, GC-olfactometry and electronic-nose system
Seong Jun Hong, Jin‐Ju Cho, Hyangyeon Jeong, et al.
Food Science and Biotechnology (2023) Vol. 33, Iss. 7, pp. 1585-1592
Open Access
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