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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:

Insight into the aroma dynamics of Dongpo pork dish throughout the production process using electronic nose and GC×GC-MS
Weili Li, Lanting Zheng, Yue Xiao, et al.
LWT (2022) Vol. 169, pp. 113970-113970
Open Access | Times Cited: 21

Showing 21 citing articles:

Effects of replacement partial sodium chloride on characteristic flavor substances of bacon during storage based on GC×GC-MS and non-targeted metabolomics analyses
Jinggang Ruan, Zhicheng Wu, Jingbing Xu, et al.
Food Chemistry (2023) Vol. 428, pp. 136805-136805
Closed Access | Times Cited: 19
GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods
Qiuhan Chen, Xuebo Yang, Pengzhi Hong, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 390-390
Open Access | Times Cited: 8
Insight into the microwave pretreatment of rapeseeds on the flavor characteristics of rapeseed oils
Wenwen Zhang, Qunmei Fu, Han Jiang, et al.
LWT (2023) Vol. 184, pp. 115045-115045
Open Access | Times Cited: 14
Effects of cooking methods on aroma formation in pork: A comprehensive review
Shuwei Wang, Haitao Chen, Jie Sun, et al.
Food Chemistry X (2023) Vol. 20, pp. 100884-100884
Open Access | Times Cited: 14
Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives
Yangyang Jia, Lanlan Hu, Ruifeng Liu, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103521-103521
Closed Access | Times Cited: 14
Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking
Xiaomin Wang, Meigui Huang, Yishun Yao, et al.
Food Research International (2024) Vol. 188, pp. 114506-114506
Closed Access | Times Cited: 5
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 the flavor profile of four major Chinese carps using HS-SPME-GC–MS combined with ultra-fasted gas chromatography-electronic nose
Renjie Wang, Yü Liu, Yongcheng Wang, et al.
Food Chemistry (2024), pp. 141264-141264
Closed 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 | Times Cited: 1
Determination of volatile compounds in different parts of grass carp using GC✕GC-MS combined with chemometrics
Guoqiang Zhao, Ya Yuan, Hong Zhou, et al.
Food Bioscience (2023) Vol. 56, pp. 103403-103403
Closed Access | Times Cited: 5
Characterisation of aroma‐active compounds in wheat flour by molecular sensory science
Huijuan Sun, Baosong Wang, Haina Gao, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6255-6266
Closed Access | Times Cited: 1
Characterization of flavor profile of Steamed beef with rice flour using gas chromatography-ion mobility spectrometry combined with intelligent sensory (Electronic nose and tongue)
Tianyang Wang, Lian Yang, Yiling Xiong, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 1
Recent Advances in Signal Processing Algorithms for Electronic Noses
Yushuo Tan, Yating Chen, Yingsi Zhao, et al.
Talanta (2024) Vol. 283, pp. 127140-127140
Closed Access | Times Cited: 1
Elucidating the effect of different processing methods on the sensory quality of chestnuts based on multi-scale molecular sensory science
Kunli Xu, Zheting Zhang, Kexin Jiang, et al.
Food Chemistry (2023) Vol. 431, pp. 136989-136989
Closed Access | Times Cited: 4
Correlation Analysis between Volatile Compounds and Quality Attributes in Pork Tenderloin in Response to Different Stir-Frying Processes
Ziqiang Wang, Tianjie Nie, Huiying Zhang, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4299-4299
Open Access | Times Cited: 2
Analysis of physicochemical properties of dry-cured beef made from Hanwoo and Holstein meat distributed in South Korea
Sol-Hee Lee, Hack-Youn Kim
Heliyon (2023) Vol. 9, Iss. 6, pp. e17091-e17091
Open Access | Times Cited: 2
Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup
Haining Guan, Xiaojun Xu, Chunmei Feng, et al.
Polish Journal of Food and Nutrition Sciences (2024), pp. 26-40
Open Access
Effect of Dehulling Pretreatment on the Flavor of Sesame Paste
Ming Yang, Lixia Hou, Yifan Dong, et al.
Journal of Oleo Science (2024) Vol. 73, Iss. 5, pp. 813-821
Open Access
Lipid degradation contributes to flavor formation during air-dried camel jerky processing
Shenyi Cao, FU Ying-hua
Food Chemistry X (2024) Vol. 23, pp. 101683-101683
Open Access
Effects of different natural exogenous additives on the physicochemical and flavor properties of crispy fried spareribs
Fanyi Gong, Qingyang Meng, Bowen Liao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240093-9240093
Open Access
Improving the performance of dextran–whey protein isolation microcapsules for the encapsulation of selenium-enriched peptide by Maillard reaction
Jiaojiao Zhou, Lingfeng Wei, Zhenyu Wang, et al.
LWT (2023) Vol. 191, pp. 115645-115645
Open Access | Times Cited: 1
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