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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 25 citing articles:

Characterization of the volatile flavour compounds in Yunnan Arabica coffee prepared by different primary processing methods using HS-SPME/GC-MS and HS-GC-IMS
Huinan Zhai, Wenjiang Dong, Yu‐Mei Tang, et al.
LWT (2024) Vol. 192, pp. 115717-115717
Open Access | Times Cited: 25
Analysis of aroma components changes in Gannan navel orange at different growth stages by HS-SPME-GC–MS, OAV, and multivariate analysis
Yong‐Hong Ye, Songyan Zheng, Yuanxing Wang
Food Research International (2023) Vol. 175, pp. 113622-113622
Closed Access | Times Cited: 26
Research on flavor characteristics of beef cooked in tomato sour soup by gas chromatography-ion mobility spectrometry and electronic nose
Wenyan Wu, Xiaoyu Wang, Ping Hu, et al.
LWT (2023) Vol. 179, pp. 114646-114646
Open Access | Times Cited: 25
Novel application of HS-GC-IMS for characteristic fingerprints and flavor compound variations in citrus reticulatae pericarpium during storage with different Aspergillus niger fermentation
Yi Zhang, Xiaoyang Tong, Bingjie Chen, et al.
Food Chemistry X (2023) Vol. 18, pp. 100653-100653
Open Access | Times Cited: 24
Effect of different drying techniques on drying characteristics, physical quality, and active components of Citri reticulatae pericarpium, and the correlation between physiochemical quality
Wenling Sun, Mengjia Li, Yue Zhang, et al.
Industrial Crops and Products (2023) Vol. 204, pp. 117350-117350
Closed Access | Times Cited: 23
Regulation of secondary metabolites accumulation in medicinal plants by rhizospheric and endophytic microorganisms
Jianbin Yu, Mei Bai, Congyu Wang, et al.
Medicinal Plant Biology (2024) Vol. 3, Iss. 1
Open Access | Times Cited: 8
Electrohydrodynamic drying of citrus (Citrus sinensis L.) peel: Comparative evaluation on the physiochemical quality and volatile profiles
An‐An Zhang, Jia‐Bao Ni, Alex Martynenko, et al.
Food Chemistry (2023) Vol. 429, pp. 136832-136832
Closed Access | Times Cited: 17
Effects of Lactobacillus plantarum cofermentation on the flavor and taste characteristics of mango vinegar
Qinjiabao Hu, Yan Qi, Caihua Liu, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 5, pp. 3744-3756
Closed Access | Times Cited: 4
Comparative analysis of Citri reticulatae pericarpium: Revealing the nonvolatile compounds transformation and optimizing drying processes
Wenling Sun, Ziping Ai, Mengjia Li, et al.
Industrial Crops and Products (2024) Vol. 212, pp. 118266-118266
Closed Access | Times Cited: 4
A Comprehensive Metabolomic Analysis of Volatile and Non-Volatile Compounds in Folium Artemisia argyi Tea from Different Harvest Times
Hui Wu, Liya Niu, Jiguang Chen, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 843-843
Open Access
Effects of Low-Temperature and Low-Salt Fermentation on the Physicochemical Properties and Volatile Flavor Substances of Chinese Kohlrabi Using Gas Chromatography–Ion Mobility Spectrometry
Hongfan Chen, Xin Nie, Tao Peng, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 146-146
Open Access | Times Cited: 10
Electronic Nose and Head Space GC–IMS Provide Insights into the Dynamic Changes and Regularity of Volatile Compounds in Zangju (Citrus reticulata cv. Manau Gan) Peel at Different Maturation Stages
Peng Wang, Haifan Wang, Jialiang Zou, et al.
Molecules (2023) Vol. 28, Iss. 14, pp. 5326-5326
Open Access | Times Cited: 10
Comparison of the volatile organic compounds in Citrus reticulata ‘Chachi’ peel with different drying methods using E-nose, GC-IMS and HS-SPME-GC-MS
Min Wang, Xue Li, Haiyan Ding, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 9
Metabolomic profiles and differential metabolites of volatile components in Citrus aurantium Changshan-huyou pericarp during different growth and development stages
Qi Cui, Lijie Jiang, Lele Wen, et al.
Food Chemistry X (2024) Vol. 23, pp. 101631-101631
Open Access | Times Cited: 3
Effect of hot-air drying processing on the volatile organic compounds and maillard precursors of Dictyophora Rubrovalvata based on GC-IMS, HPLC and LC-MS
Lingshuai Meng, Yu Nie, Qing‐Song Zhou, et al.
Food Chemistry (2024) Vol. 463, pp. 141074-141074
Closed Access | Times Cited: 2
The effects of core microorganism community on flavor compounds and active substances during the aging process of Citri Reticulatae Pericarpium
Xin Huang, Min Hong, Qingran Meng, et al.
Food Research International (2024) Vol. 191, pp. 114707-114707
Closed Access | Times Cited: 2
Low-Pressure Plasma Treatment Increased the Quality and Characteristic Flavor of Lyophilized Lemon Slices
Dongjie� Liu, Ningjing Zhou, Chiara Sanmartin, et al.
Journal of Food Biochemistry (2023) Vol. 2023, pp. 1-10
Open Access | Times Cited: 5
A Novel Strategy for Mixed Jam Evaluation: Apparent Indicator, Sensory, Metabolomic, and GC-IMS Analysis
Ruxianguli Maimaitiyiming, Huimin Zhang, Jiayi Wang, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1104-1104
Open Access | Times Cited: 1
Analysis of Flavonoid Metabolites in Citrus reticulata ‘Chachi’ at Different Collection Stages Using UPLC-ESI-MS/MS
Yuting Chen, Yujuan Xu, Jing Wen, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3945-3945
Open Access | Times Cited: 3
Volatile Fingerprint and Differences in Volatile Compounds of Different Foxtail Millet (Setaria italica Beauv.) Varieties
Miao Kang, Yu Guo, Zhiyuan Ren, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4273-4273
Open Access | Times Cited: 3
Determination of Volatile Components in Lemon Peels at different ripe stages
Chunxiu Li
Research Square (Research Square) (2024)
Open Access
Effect of Hot-Air Drying Processing on the Volatile Organic Compounds and Maillard Precursors of Dictyophora Rubrovalvata Based on Gc-Ims, Hplcand Lc-Ms
Lingshuai Meng, Yu Nie, Qing‐Song Zhou, et al.
(2024)
Closed Access
Citrus psyllid management by collective involvement of plant resistance, natural enemies and entomopathogenic fungi
Muhammad Qasim, Jie Su, Ali Noman, et al.
Microbial Pathogenesis (2024), pp. 107047-107047
Closed Access
Quality Change of Citri Reticulatae Pericarpium (Pericarps of Citrus reticulata ‘Chachi’) During Storage and Its Sex-Based In Vitro Digestive Performance
Peirong Yu, Yuying Zeng, Chunyu Li, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3671-3671
Open Access
UPLC‐Q‐TOF‐MS With Chemometrics Approach Analysis of Nonvolatile Compounds for Medicinal Citrus reticulata With Cultivar and Areas Variations
Fang‐Xi Yang, Xiang‐Mei Tan, Shanshan Chu, et al.
Phytochemical Analysis (2024)
Closed Access
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