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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.

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Showing 25 citing articles:

Different stages of flavor variations among canned Antarctic krill (Euphausia superba): Based on GC-IMS and PLS-DA
Peizi Sun, Songyi Lin, Xinran Li, et al.
Food Chemistry (2024) Vol. 459, pp. 140465-140465
Closed Access | Times Cited: 15
Compensatory effect of lipase on the flavor of lightly-salted large yellow croaker: Integration of flavoromics and lipidomics
Ji Wang, Xu-Hui Huang, Xusong Wang, et al.
Food Bioscience (2024) Vol. 59, pp. 103907-103907
Closed Access | Times Cited: 10
Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying
Jiahua Gao, Siyu Cheng, Xiaomei Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107047-107047
Open Access | Times Cited: 9
Characterization of Flavor Profile of “Nanx Wudl” Sour Meat Fermented from Goose and Pork Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Electronic Nose and Tongue
Xin Zhao, Jianying Feng, Luca Laghi, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2194-2194
Open Access | Times Cited: 16
Quality analysis of steamed beef with black tea and the mechanism of action of main active ingredients of black tea on myofibrillar protein
Duoduo Zhang, Xinyu Ge, Yang Jiao, et al.
Food Chemistry (2023) Vol. 441, pp. 137997-137997
Closed Access | Times Cited: 13
Evaluation of ultrasound-assisted tomato sour soup marination on beef: Insights into physicochemical, sensory, microstructural, and flavour characteristics
Huaisheng Zheng, Lilang Li, Chaobin Huang, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107028-107028
Open Access | Times Cited: 4
Regulation of the quality, flavour, and microbial community of industrially fermented split red sour soup by Lentilactobacillus buchneri and Pediococcus ethanolidurans
Na Liu, Qinghua Yang, Ziyi Liu, et al.
Food Research International (2025) Vol. 203, pp. 115850-115850
Closed Access
Analysis of the Quality and Flavor Changes of Soybean-Based Meat Analogue During Storage Based on Gas Chromatography–Mass Spectrometry and Electronic Nose
Ying Sun, Shen Liu, Qi Wen, et al.
(2025)
Closed Access
Impact of thermal ultrasound on enzyme inactivation and flavor improvement of sea cucumber hydrolysates
Yi-chao Cheng, Dan‐li Jin, Wen‐tao Yu, et al.
Food Chemistry (2024) Vol. 449, pp. 139302-139302
Closed Access | Times Cited: 3
Effect of pre-acidification induction on the physicochemical features, myofibrillar protein microstructure, and headspace volatiles of ready-to-cook goose meat
Yan Cheng, Yuanrong Zheng, Xintong Cai, et al.
Food Research International (2024) Vol. 197, pp. 115166-115166
Closed Access | Times Cited: 3
Comparative Analysis of Key Odorants and Aroma Characteristics in Hot-Pressed Yellow Horn (Xanthoceras sorbifolia bunge) Seed Oil Via Gas Chromatography–Ion Mobility Spectrometry and Gas Chromatography–Olfactory-Mass Spectrometry
Gao Hui, Mengkai Liu, Lili Zheng, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3174-3174
Open Access | Times Cited: 8
Miao sour soup alleviates DSS-induced colitis in mice: modulation of gut microbiota and intestinal barrier function
Lincao Li, Haiyan Sun, Lunbo Tan, et al.
Food & Function (2024) Vol. 15, Iss. 16, pp. 8370-8385
Open Access | Times Cited: 2
Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers
Mi Tang, Xin Feng, Liang Ma, et al.
Meat Science (2024) Vol. 217, pp. 109616-109616
Closed Access | Times Cited: 2
Comprehensive comparison of flavor and metabolomic profiles in kiwi wine fermented by kiwifruit flesh with different colors
Qian Zhang, Yuyan Ma, Fang Wan, et al.
LWT (2024) Vol. 208, pp. 116719-116719
Open Access | Times Cited: 2
Variation of volatile flavor substances in salt-baked chicken during processing
Hao Jiang, Shaobi Ou, Junjie Ye, et al.
Food Chemistry X (2024) Vol. 24, pp. 101846-101846
Open Access | Times Cited: 2
Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky
Yamin Pei, Xingyue Guo, Xionghui Shu, et al.
Frontiers in Nutrition (2024) Vol. 11
Open 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
Unraveling the flavor variation mechanism of wheat bran insoluble dietary fibers during different dynamic solid-state fermentation patterns: identification via E-nose, GC-MS, and GC-IMS combination with fingerprinting
Wei Liang, Qian Lin, Wenqing Zhao, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 119836-119836
Closed Access | Times Cited: 1
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
Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat
Lu Zhang, Yaqin Yu, Q. G. Wen, et al.
Food Chemistry X (2024) Vol. 25, pp. 102081-102081
Open Access | Times Cited: 1
The nutritional quality and flavor profiles of Sandiao soup made by the traditional refinement process
Wenzheng Zhu, Xue Huai, Zhao Zhao, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 39, pp. 101084-101084
Closed Access | Times Cited: 1
Identification of Volatile Compounds in Different Stages of Canned Antarctic Krill Based on Hs-Gc-Ims Combined with Pls-Da Analysis
Peizi Sun, Songyi Lin, Xinran Li, et al.
(2024)
Closed Access
Exploration on the stability changes and flavor profiles of duck soup during cooking
Le Wang, Bing Zhao, Xiaoyu Cheng, et al.
LWT (2024), pp. 116905-116905
Open Access
Characterization and classification of odorous raw milk: volatile profiles and algorithm model perspectives
Weizhe Wang, Ruirui Liu, Yufang Su, et al.
Journal of Food Composition and Analysis (2024), pp. 107030-107030
Closed Access
Impact of fat level on piperine’s cross-modal interaction on saltiness perception
Rachael Moss, Mackenzie Gorman, Allison Stright, et al.
Food and Humanity (2024) Vol. 4, pp. 100473-100473
Open Access
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