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:

Flavour analysis of different varieties of camellia seed oil and the effect of the refining process on flavour substances
Zi-yang Fang, Gui-zhen Li, Yao Gu, et al.
LWT (2022) Vol. 170, pp. 114040-114040
Open Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

Analysis of key volatile compounds and quality properties of tilapia (Oreochromis mossambicus) fillets during cold storage: Based on thermal desorption coupled with gas chromatography-mass spectrometry (TD-GC-MS)
Hao Cheng, Jun Mei, Jing Xie
LWT (2023) Vol. 184, pp. 115051-115051
Open Access | Times Cited: 26
Authenticity Discrimination and Adulteration Level Detection of Camellia Seed Oil via Hyperspectral Imaging Technology
Yuqian Shang, Liwei Bao, Haiwen Bi, et al.
Food Analytical Methods (2024) Vol. 17, Iss. 3, pp. 450-463
Closed Access | Times Cited: 8
Insight into the comparison of key aroma-active compounds between camellia oils from different processing technology
Xiao Jia, Qi Zhou, Dou Huang, et al.
Food Chemistry (2023) Vol. 430, pp. 137090-137090
Closed Access | Times Cited: 20
Suanyu fermentation strains screening, process optimization and the effect of thermal processing methods on its flavor
Qianqian Zhang, Feng Zhao, Tong Shi, et al.
Food Research International (2023) Vol. 173, pp. 113296-113296
Closed Access | Times Cited: 19
Study on the dynamic change of volatile components of white tea in the pile-up processing based on sensory evaluation and ATD-GC–MS Technology
Hongzheng Lin, Liangyu Wu, Xiaoxi Ou, et al.
Food Chemistry X (2024) Vol. 21, pp. 101139-101139
Open Access | Times Cited: 5
Study of the effect of milling on nutritional and sensory quality and volatile flavor compounds of cooked highland barley rice
Wengang Zhang, Yingliang Yang, Jie Zhang, et al.
LWT (2024) Vol. 198, pp. 115972-115972
Open Access | Times Cited: 5
Phytosterol-enriched Camellia oleifera Abel seed oil obtained by subcritical butane extraction: Physicochemical properties and oxidative stability
Tao Yang, Rui He, Qiuyu Xia, et al.
Food Chemistry (2025) Vol. 472, pp. 142791-142791
Closed Access
Chemical property, bioactive constituent and volatile compound changes of beef tallow during an improved flavor-retaining refining approach
Li Zhou, Meiyu Zheng, Tianyu Zhang, et al.
Food Chemistry (2025) Vol. 477, pp. 143491-143491
Closed Access
Physicochemical properties and antioxidant potential of protein isolate from camellia cake (Camellia oleifera Abel.): Effect of different processing techniques on industrial scale
Wang Yu, Haiyan Zhong, Xuezhi Fang, et al.
LWT (2023) Vol. 184, pp. 114993-114993
Open Access | Times Cited: 13
Metabolomic profiles and health-promoting functions of Camellia drupifera mature-seeds were revealed relate to their geographical origins using comparative metabolomic analysis and network pharmacology approach
Tengfei Xia, Zijun Xiong, Xiuxiu Sun, et al.
Food Chemistry (2023) Vol. 426, pp. 136619-136619
Closed Access | Times Cited: 12
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: 4
Detection of Ganoderma lucidum spore oil adulteration using chemometrics based on a flavor fingerprint by HS-GC-IMS
Chunyu Wu, Zhang Hu, Huimin Zhang, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 6, pp. 1683-1693
Closed Access | Times Cited: 4
Comparative chloroplast genome analysis of <i>Camellia oleifera</i> and <i>C. meiocarpa</i>: phylogenetic relationships, sequence variation and polymorphic markers
Heng Liang, Huasha Qi, Yidan Wang, et al.
Tropical Plants (2024) Vol. 3, Iss. 1
Open Access | Times Cited: 4
Effect of different pretreatment techniques on quality characteristics, chemical composition, antioxidant capacity and flavor of cold-pressed rapeseed oil
Lu Jiang, Weiguo Wu, Shuhui Wu, et al.
LWT (2024) Vol. 201, pp. 116157-116157
Open Access | Times Cited: 4
Characterization of key aroma compounds in gray sufu fermented using Leuconostoc mesenteroides subsp. Mesenteroides F24 as a starter culture
Meng Tian, Ke Lin, Yang Liu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100881-100881
Open Access | Times Cited: 9
Evaluation of highly adsorptive Guefoams (multifunctional guest-containing foams) as a potential sorbent for determination of volatile organic compounds (VOCs) by means of thermal desorption
Raquel Sánchez, Ana Beltrán Sanahuja, Lucila Paola Maiorano Lauría, et al.
Microchimica Acta (2024) Vol. 191, Iss. 3
Open Access | Times Cited: 2
Assessment of quality differences between wild and cultivated fruits of Rosa roxburghii Tratt
Bei Li, Tingyuan Ren, Menglin Yang, et al.
LWT (2024) Vol. 202, pp. 116300-116300
Open Access | Times Cited: 2
Comparative Analysis of Commercially Available Flavor Oil Sausages and Smoked Sausages
Penghui Zhao, Yongqiang An, Zijie Dong, et al.
Molecules (2024) Vol. 29, Iss. 16, pp. 3772-3772
Open Access | Times Cited: 2
Camellia oil grading adulteration detection using characteristic volatile components GC-MS fingerprints combined with chemometrics
Tao Shi, Tenghui Dai, Gangcheng Wu, et al.
Food Control (2024), pp. 111033-111033
Closed Access | Times Cited: 2
Effect of alkaline microcrystalline cellulose deacidification on chemical composition, antioxidant activity and volatile compounds of camellia oil
Lu Jiang, Junling Wu, Shuang Liu, et al.
LWT (2023) Vol. 186, pp. 115214-115214
Open Access | Times Cited: 6
Dynamic variation and interrelation in the volatile and non-volatile fractions of deep-fried green onion (Allium fistulosum L.) oil with different frying temperatures
Lina Qiao, Jing Wang, Bing Liu, et al.
Journal of Food Composition and Analysis (2023) Vol. 125, pp. 105739-105739
Closed Access | Times Cited: 5
The Characteristic Aroma Compounds of GABA Sun-Dried Green Tea and Raw Pu-Erh Tea Determined by Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry and Relative Odor Activity Value
Chenyang Ma, Chang Gao, Yuanda Li, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4512-4512
Open Access | Times Cited: 5
Effects of different fermentation conditions on physicochemical properties, volatile compounds and antioxidant capacity of rape moss
Kai Zhu, Lichao Deng, Junling Wu, et al.
Food Bioscience (2024) Vol. 58, pp. 103682-103682
Closed Access | Times Cited: 1
Combining lipase enzymatic techniques and antioxidants on the flavor of structured lipids (SLs) prepared from goat butter and coconut oil
Weihao Mu, Ying Zhao, Zhuo Wang, et al.
Food Bioscience (2024) Vol. 60, pp. 104332-104332
Closed Access | Times Cited: 1
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 | Times Cited: 1
Page 1 - Next Page

Scroll to top