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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:

Detection and analysis of volatile flavor compounds in different varieties and origins of goji berries using HS-GC-IMS
Yaxi Zhou, Diandian Wang, Hao Duan, et al.
LWT (2023) Vol. 187, pp. 115322-115322
Open Access | Times Cited: 21

Showing 21 citing articles:

Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry
Diandian Wang, Yaxi Zhou, Jian Zhao, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 91-91
Open Access
Analysis of the influence of different cuts of pork on the quality and flavor characteristics of Bazi Pork
Jicai Bi, Junyang Zhang, Zhuo Chen, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101109-101109
Closed Access
Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches
Yaxi Zhou, Diandian Wang, Jian Zhao, et al.
Food Chemistry X (2025), pp. 102179-102179
Open Access
Analyzing the effect of different storage times and different processes on the volatile components in Shenling Baizhu powder by HS-GC-IMS combined with multivariate statistics
Mei Wang, Lile Feng, Jinglin Li, et al.
Analytical Methods (2025)
Closed Access
Exploration of the changes in volatile flavor compounds of low salt dry-curing grass carp (Ctenopharyngodon idella) blocks during cold storage detected by E-nose, HS-SAFE-GC-MS and HS-GC-IMS
Jinlin Li, Hanhao Zhou, Linju Xu, et al.
LWT (2025), pp. 117470-117470
Open Access
Effect of Dynamic High-Pressure Microfluidization on the Quality of Not-from-Concentrate Cucumber Juice
Zhiwei Zhang, Meiyue Zhang, Zhenhong Gao, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2125-2125
Open Access | Times Cited: 3
Analysis of flavor substances changes during fermentation of Chinese spicy cabbage based on GC-IMS and PCA
Wenkui Guo, Meiru Cheng, Xuemei Dong, et al.
Food Research International (2024) Vol. 192, pp. 114751-114751
Closed Access | Times Cited: 3
Effects of electrohydrodynamics on drying characteristics and volatile profiles of goji berry (Lycium barbarum L.)
Jilei Zhang, Changjiang Ding, Jingli Lu, et al.
LWT (2024) Vol. 200, pp. 116149-116149
Open Access | Times Cited: 2
Detection and Comparison of Volatile Organic Compounds in Four Varieties of Hawthorn Using HS-GC-IMS
Lijun Zhu, Feilin Ou, Yun Xiang, et al.
Separations (2024) Vol. 11, Iss. 4, pp. 100-100
Open Access | Times Cited: 1
Based on HPLC and HS-GC-IMS Techniques, the Changes in the Internal Chemical Components of Schisandra chinensis (Turcz.) Baill. Fruit at Different Harvesting Periods Were Analyzed
Bowei Sun, Yiping Yan, Mingjie Ma, et al.
Molecules (2024) Vol. 29, Iss. 8, pp. 1893-1893
Open Access | Times Cited: 1
Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis
Jie Sun, Mingyu Li, Xiaoqing Mu, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100954-100954
Closed Access | Times Cited: 1
Characterization of key aroma-active compounds in fresh and vacuum freeze-drying mulberry by molecular sensory science methods
Chunhe Shi, Fan Yang, Lichang Yan, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106387-106387
Closed Access | Times Cited: 1
Combined treatment of ɛ-polylysine and UV-C inhibited aerobic bacteria growth, and maintained the color, texture, flavor of vacuum-packed fresh-cut lettuce slices
Xin Zhang, Qianqian Liu, Cong Han, et al.
Postharvest Biology and Technology (2024) Vol. 218, pp. 113156-113156
Closed Access | Times Cited: 1
Differences in the Determination of Volatile Organic Compounds between Chrysanthemum morifolium Ramat. and Chrysanthemum indicum L. (Wild Chrysanthemum) by HS-GC-IMS
Gaigai Liu, Hao Duan, Yue Zheng, et al.
Molecules (2024) Vol. 29, Iss. 19, pp. 4609-4609
Open Access | Times Cited: 1
Integrated Analysis of Metabolomics, Flavoromics, and Transcriptomics for Evaluating New Varieties of Amomum villosum Lour.
Zhenkai Li, Xin Luo, Yanli Yao, et al.
Plants (2024) Vol. 13, Iss. 17, pp. 2382-2382
Open Access
Electronic senses and UPLC‐Q‐TOF/MS combined with chemometrics analyses of Cynanchum species (Baishouwu)
Junjie Tang, Man Luo, Xiaomeng Fei, et al.
Phytochemical Analysis (2024)
Closed Access
Characterization of saffron from different origins by HS-GC-IMS and authenticity identification combined with deep learning
Yingjie Lu, Chi Zhang, Kai Feng, et al.
Food Chemistry X (2024) Vol. 24, pp. 101981-101981
Open Access
Distribution Pattern of Volatile Components in Different Organs of Chinese Chives (Allium tuberosum)
Mengran Chen, Caiping Zhao, Xuemei Xiao, et al.
Horticulturae (2024) Vol. 10, Iss. 11, pp. 1201-1201
Open Access
Study the effect of ultrasonic pretreatment combined with electrohydrodynamics on drying characteristics and volatile components of carrots
Shanshan Duan, Changjiang Ding, Jingli Lu, et al.
Applied Food Research (2024), pp. 100634-100634
Open Access
Utilizing Headspace–Gas Chromatography–Ion Mobility Spectroscopy Technology to Establish the Volatile Chemical Component Fingerprint Profiles of Schisandra chinensis Processed by Different Preparation Methods and to Perform Differential Analysis of Their Components
Yiping Yan, Bowei Sun, Mengqi Wang, et al.
Molecules (2024) Vol. 29, Iss. 24, pp. 5883-5883
Open Access
Application of Isotope Ratio Mass Spectrometry (IRMS) in The Geographical Determination of Selected Herbs: A Review
Long Chen, Luana Bontempo
TrAC Trends in Analytical Chemistry (2024), pp. 118107-118107
Open Access
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