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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:

Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches
Yu Mu, Jun Huang, Rongqing Zhou, et al.
Food Chemistry (2023) Vol. 424, pp. 136429-136429
Closed Access | Times Cited: 27
The formation mechanism, analysis strategies and regulation measures of cereal aroma: A review
Yao Feng, Hongwei Cao, Hongdong Song, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104452-104452
Closed Access | Times Cited: 10
Application of encapsulated flavors in food products; opportunities and challenges
Somayeh Ghandehari-Alavijeh, Aslı Can Karaça, Safoura Akbari‐Alavijeh, et al.
Food Chemistry (2023) Vol. 436, pp. 137743-137743
Closed Access | Times Cited: 14
Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters
Yashuai Wu, Hao Chen, Yuebing Sun, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3087-3087
Open Access | Times Cited: 13
Drivers of the In-Mouth Interaction between Lupin Protein Isolate and Selected Aroma Compounds: A Proton Transfer Reaction of Flight–Mass Spectrometry and Dynamic Time Intensity Analysis
Cristina Barallat-Pérez, Michele Pedrotti, Teresa Oliviero, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 15, pp. 8731-8741
Open Access | Times Cited: 5
A Novel Data Fusion Strategy of GC-MS and 1H NMR Spectra for the Identification of Different Vintages of Maotai-flavor Baijiu
Biying Chen, Li Wang, Liming Wang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 26, pp. 14865-14873
Closed Access | Times Cited: 5
An AI-Based Framework for Characterizing the Atmospheric Fate of Air Pollutants Within Diverse Environmental Settings
Nataša Radić, Mirjana Perišić, Gordana Jovanović, et al.
Atmosphere (2025) Vol. 16, Iss. 2, pp. 231-231
Open Access
Metabolomics-based study of chemical compositions in cellulase additives derived from a tobacco-origin Bacillus subtilis and their impact on tobacco sensory attributes
Xiaofeng Chen, Teng Long, Shixin Huang, et al.
Archives of Microbiology (2024) Vol. 206, Iss. 4
Closed Access | Times Cited: 4
Peanut Pairing Baijiu: To Enhance Retronasal Aroma Intensity while Reducing Baijiu Aftertaste
Lu Chen, Yahui Zhao, Xi Chen, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 26, pp. 14851-14864
Closed Access | Times Cited: 4
New Method of Direct Sampling Gas Chromatography–Ion Mobility Spectrometry to Identify the Dynamic Retronasal Volatile Compounds in the Alcoholic Beverage and Their Release Behaviors: A Case Study on Huangjiu
Yiwen Wang, Zhilei Zhou, Rui Chang, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Advances in Microencapsulation of Flavor Substances: Preparation Techniques, Wall Material Selection, Characterization Methods, and Applications
Xiaodong Yang, Liang Yu, Kexin Li, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Bioturbation effect of High - yield pyrazine strain on the microbial community and flavour metabolites of fortified Daqu
Pengpeng Zhang, Yanbo Liu, Haideng Li, et al.
LWT (2024) Vol. 208, pp. 116711-116711
Open Access | Times Cited: 3
A comprehensive review of starch-based technology for encapsulation of flavor: From methods, materials, and release mechanism to applications
Yimeng Shan, Jiaxin Li, Mengzi Nie, et al.
Carbohydrate Polymers (2024) Vol. 348, pp. 122816-122816
Closed Access | Times Cited: 2
Effect of Fat to Lean Meat Ratios on the Formation of Volatile Compounds in Mutton Shashliks
Mingcheng Zhang, Mingyang Li, Fangfang Bai, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1929-1929
Open Access | Times Cited: 6
Advances in the Application of Direct Injection Mass Spectrometry Techniques to the Analysis of Grape, Wine and Other Alcoholic Beverages
Andrea Romano, Vittorio Capozzi, Iuliia Khomenko, et al.
Molecules (2023) Vol. 28, Iss. 22, pp. 7642-7642
Open Access | Times Cited: 5
Influence of Cheese Composition on Aroma Content, Release, and Perception
Isabelle Andriot, Chantal Septier, Caroline Peltier, et al.
Molecules (2024) Vol. 29, Iss. 14, pp. 3412-3412
Open Access | Times Cited: 1
The regulatory mechanism of mannan from millet Huangjiu on flavor release
Mengyao Liu, Baolong Zhao, Pengyun Wang, et al.
Carbohydrate Polymers (2024) Vol. 348, pp. 122808-122808
Closed Access | Times Cited: 1
Exploring the effects of Lactobacillus acidophilus GIM1.208 on browning and flavor quality of Paojiao based on nontargeted metabolomics and GC-MS
Silin Li, Jiaying Wang, Binbin Li, et al.
LWT (2023) Vol. 187, pp. 115324-115324
Open Access | Times Cited: 3
Investigation of the Frying Fume Composition During Deep Frying of Tempeh Using GC-MS and PTR-MS
Rohmah Nur Fathimah, Tomasz Majchrzak
Molecules (2024) Vol. 29, Iss. 21, pp. 5046-5046
Open Access
Effect of Mixed Strains on Microbial Community and Flavor Metabolites in Fermentation Process of Chi-Flavor Baijiu
Puxi Fan, Xiao Liang, Yongtao Fei, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3497-3497
Open Access
Behind the Scents! : A multidisciplinary approach for unveiling the protein-flavor binding mechanism
Cristina Barallat-Pérez
(2024)
Open Access
Volatile Component Composition, Retronasal Aroma Release Profile, and Sensory Characteristics of Non-Centrifugal Cane Sugar Obtained at Different Evaporation Temperatures
Yonathan Asikin, Yuki Nakaza, Moena Oe, et al.
Applied Sciences (2024) Vol. 14, Iss. 24, pp. 11617-11617
Open Access
Study on the Interaction between High-Yielding Ethyl Acetate Yeast and Lactic Acid Degrading Bacteria in the Fermentation Microorganisms of Light-Flavored Baijiu
Sanhong Fan, Zhixing Hou, Min Chen, et al.
(2024)
Closed Access
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