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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.

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Showing 23 citing articles:

Flavor characteristics of Shanlan rice wines fermented for different time based on HS-SPME-GC-MS-O, HS-GC-IMS, and electronic sensory analyses
Yaofei Hao, Jianxun Li, Zhiheng Zhao, et al.
Food Chemistry (2023) Vol. 432, pp. 137150-137150
Closed Access | Times Cited: 36
Towards greener volatilomics: Is GC-IMS the new Swiss army knife of gas phase analysis?
Hadi Parastar, Philipp Weller
TrAC Trends in Analytical Chemistry (2023) Vol. 170, pp. 117438-117438
Closed Access | Times Cited: 32
Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin
Jiong Zhang, Min Zhang, Kai Chen, et al.
Food Chemistry (2023) Vol. 427, pp. 136639-136639
Closed Access | Times Cited: 21
The dynamic change of flavor characteristics in Pacific oyster (Crassostrea gigas) during depuration uncovered by mass spectrometry-based metabolomics combined with gas chromatography-ion mobility spectrometry (GC-IMS)
Lipin Chen, Xiaoyu Teng, Yu Liu, et al.
Food Chemistry (2023) Vol. 434, pp. 137277-137277
Closed Access | Times Cited: 17
Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds
Qixing Jiang, Haifeng Zhang, Pei Gao, et al.
Food Chemistry (2024) Vol. 461, pp. 140887-140887
Closed Access | Times Cited: 6
Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat
Lujie Cheng, Wang Qia, Xiefei Li, et al.
Food Chemistry X (2024) Vol. 23, pp. 101591-101591
Open Access | Times Cited: 5
Preserving aroma in east and southeast Asian sauces: A review of thermal and non-thermal processing techniques
Shanshan Sun, Yihao Yin, Y. Xiang, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103950-103950
Closed Access
Fermentation of Chicken Carcass Hydrolysate by Yeast: Effects on Composition and Opportunities for Value-Added Products
Xing Zhang, Shengwei Ma, Haochi Cui, et al.
Food Bioscience (2025), pp. 106262-106262
Open Access
Analysis of changes in volatile metabolites of pickled radish in different years using GC–MS, OAV and multivariate statistics
Wenliang Liu, Lingyu Zhang, Daren Wu, et al.
Food Chemistry (2025) Vol. 478, pp. 143760-143760
Closed Access
Comparative analysis of characteristic volatile compounds in five types of Yunnan dry-cured hams by HS-GC-IMS and HS-SPME-GC-MS
Zijiang Yang, Ying He, Guozhou Liao, et al.
Food Science of Animal Products (2023) Vol. 1, Iss. 2, pp. 9240022-9240022
Open Access | Times Cited: 13
Flavor and sensory profile of Chinese traditional fish noodles produced by different silver carp (hypophthalmichthys molitrix) mince ingredients
Hongyu Zhou, Zhiwei Hu, Youming Liu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100977-100977
Open Access | Times Cited: 13
Effects of ‘bask in sunlight and dewed at night’ on the formation of fermented flavor in shrimp paste after maturation
Ruichang Gao, Jiani Xue, Tong Shi, et al.
Food Chemistry (2024) Vol. 452, pp. 139546-139546
Closed Access | Times Cited: 4
The analysis of volatile compounds through flavoromics and machine learning to identify the origin of traditional Chinese fermented shrimp paste from different regions
Kuan Lu, Lin Liu, Zhiying Xu, et al.
LWT (2022) Vol. 171, pp. 114096-114096
Open Access | Times Cited: 19
Advantages of UHT in retaining coconut milk aroma and insights into thermal changes of aroma compounds
Baohua Deng, Yang Li, Yang Ye, et al.
Food Research International (2024) Vol. 194, pp. 114937-114937
Closed Access | Times Cited: 2
Synergistic pre-deodorization effect of lysozyme and yeast extracts with high-voltage electrostatic field on crab meatballs
Ju Shen, Min Zhang, Arun S. Mujumdar, et al.
Food Bioscience (2024) Vol. 59, pp. 104033-104033
Closed Access | Times Cited: 1
Recent advances on shrimp paste: key flavor components and biochemical formation pathway, biogenic amine formation, microbial functions, and innovative process strategies
Mengyue Hu, Ling Zhao, Hui-Hui Sun, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104694-104694
Closed Access | Times Cited: 1
Proteomic profiles revealed enzymatic activities associated with the flavor formation of salted shrimp paste influenced by Bacillus subtilis K-C3 inoculation
Sylvia Indriani, Nattanan Srisakultiew, Soottawat Benjakul, et al.
Food & Function (2024)
Closed Access | Times Cited: 1
Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC‐IMS
Pengfei Jiang, Yang Liu, Jiabo Huang, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 8353-8363
Open Access | Times Cited: 1
Effect of Boiling and Roasting Treatments on the Nutrients, Lipid Quality, and Flavor of Peanuts
Ying Zhang, Weichao Zhu, Yuanbao Jin, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 11, pp. 9314-9324
Open Access | Times Cited: 1
The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage
Huamin Li, Hui Guan, Xiru Zhang, et al.
Molecules (2023) Vol. 28, Iss. 18, pp. 6539-6539
Open Access | Times Cited: 4
Insights into application progress of seafood processing technologies and their implications on flavor: a review
He-He Tian, Xu-Hui Huang, Lei Qin
Critical Reviews in Food Science and Nutrition (2023), pp. 1-16
Closed Access | Times Cited: 3
Correlation Study between Quality and Sensory Characteristics of Kelp Paste by Aspergillus oryzae and Aspergillus niger during Fermentation
Zhihong Zhong, Zhiyun Wang, Yi Zhang, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1815-1815
Open Access | Times Cited: 2
Effects of sterilization intensity on the flavor profile of canned Antarctic krill (Euphausia superba): Moderate vs. excessive
Peizi Sun, Songyi Lin, Xinran Li, et al.
Food Chemistry (2024) Vol. 465, pp. 142067-142067
Closed Access
The Effects of Ultrasonic and Gamma Irradiation on the Flavor of Potato Wines Investigated by Sensory Omics
Chunlei Tan, Liang Tao, Jing Xie, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2821-2821
Open Access | Times Cited: 1
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