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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:

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: 6
Study on ultrasound-assisted extraction of cold brew coffee using physicochemical, flavor, and sensory evaluation
Aolin Yang, Zheting Zhang, Kexin Jiang, et al.
Food Bioscience (2024) Vol. 61, pp. 104455-104455
Closed Access | Times Cited: 5
Dynamic Changes in Microbial Communities and Chemical Compounds during the Semi-Dry Fermentation Processing of Coffea arabica
Xiaojing Shen, Wenjuan Yuan, Qi Wang, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 435-435
Open Access | Times Cited: 4
Steam explosion treatment for improving the quality of Xuehua pear soup: Components profile, antioxidant and anti-inflammatory activity in vitro, its flavor and metabolomics study
Feng Yuan, Yuqing Guo, Na Mao, et al.
Food Chemistry (2025) Vol. 471, pp. 142863-142863
Closed Access
Analysis of Volatile Compounds and Vintage Discrimination of Raw Pu-erh Tea Based on GC-IMS and GC-MS Combined with Data Fusion
Haoran Huang, Xinyu Chen, Ying Wang, et al.
Journal of Chromatography A (2025) Vol. 1743, pp. 465683-465683
Closed Access
Refining and conching alter the volatile composition of dark chocolate — Revealing profile changes in aroma-active volatiles and volatile organic compounds
Yvonne Guckenbiehl, Eva Ortner, Isabell Rothkopf, et al.
Journal of Agriculture and Food Research (2025), pp. 101664-101664
Open Access
Chemometrics analysis of light-flavor Erguotou Baijiu during irradiation treatment using HS-SPME/GC-MS, HS-GC-IMS, electronic nose and sensory evaluation
Cuiping Yan, Yong Liu, Jianlong Wang
Food Chemistry Advances (2025), pp. 100904-100904
Open Access
Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments
Faguang Hu, Haohao Yu, Xingfei Fu, et al.
Food Chemistry X (2025) Vol. 25, pp. 102251-102251
Open Access
Improvement of anti-staling ability and flavor characterization of whole-wheat bread by Lactobacillus amylolyticus L6 fermentation
Nan Zhang, Huifang Wang, Sameh A. Korma, et al.
Food Bioscience (2025) Vol. 65, pp. 106076-106076
Closed Access
Study of microbial communities, sensory characteristics, volatile flavor compounds and the correlation during the storage of Xiangyang fresh Huangjiu
Xiuzhen Ding, Yonghui Yu, Wenjing Li, et al.
Food Chemistry X (2025), pp. 102340-102340
Open Access
The Aroma, Taste Contributions, and Flavor Evaluation Based on GC-IMS, E-Nose, and E-Tongue in Soybean Pastes: A Comparative Study
Bing Yang, Heng Wang, Zhenxia Cao, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1178-1178
Open Access
Characterization and discrimination of volatile compounds in roasted Arabica coffee beans from different origins by combining GC-TOFMS, GC-IMS, and GC-E-Nose
Xueying Shi, Yue Li, Dejian Huang, et al.
Food Chemistry (2025) Vol. 481, pp. 144079-144079
Closed Access
Evaluating Ice-Temperature Storage Efficacy on Volatile Compounds in Blue Honeysuckle (Lonicera caerulea L.) by Combining GC-IMS and GC-MS
T.J. Li, Xiaoyu Jia, Jiangkuo Li, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1205-1205
Open Access
Comparative study of volatile and non-volatile flavor substances in squid from multiple origins
Mengli Han, Xin Jiang, Meijiao Gui, et al.
Food Chemistry X (2025), pp. 102429-102429
Open Access
Application of hyperspectral imaging technology combined with ECA-MobileNetV3 in identifying different processing methods of Yunnan coffee beans
Xin Xie, Jun Sun, Lei Shi, et al.
Journal of Food Composition and Analysis (2025), pp. 107625-107625
Closed Access
Investigation of microwave, irradiation, low-temperature plasma on flavor changes of mango powder
Kewei Lin, Q. SHEN, Dongjie� Liu, et al.
Food Chemistry X (2025), pp. 102479-102479
Open Access
Investigation of different ingredients affected the flavor changes of Yu-Shiang shredded pork by using GC-IMS and GC-MS combined with E-nose and E-tongue
Jia Chen, Xuemei Cai, Junliang Liu, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e31486-e31486
Open Access | Times Cited: 3
A Comprehensive Bibliometric Study in the Context of Chemical Hazards in Coffee
Grobert A. Guadalupe, Dorila E. Grández-Yoplac, Ligia García, et al.
Toxics (2024) Vol. 12, Iss. 7, pp. 526-526
Open Access | Times Cited: 2
Characteristic volatile compounds of white tea with different storage times using E‐nose, HS–GC–IMS, and HS–SPME–GC–MS
Haoran Huang, Xinyu Chen, Ying Wang, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 2
Literature Review of Proteomics Approach Associated with Coffee
Shah Zaman, Zhiguo Shan
Foods (2024) Vol. 13, Iss. 11, pp. 1670-1670
Open Access | Times Cited: 1
Analysis and discrimination of adhesive species using ATR-FTIR combined with Raman, and HS-GC-IMS together with multivariate statistical analysis
Junchao Ma, Yinghua Qi, Mingyuan Lei, et al.
Journal of Chromatography A (2024) Vol. 1736, pp. 465402-465402
Closed Access | Times Cited: 1
Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes
Hao Luo, Yongjun Wu, Jing Jin, et al.
RSC Advances (2024) Vol. 14, Iss. 23, pp. 16368-16378
Open Access
The Effect of a Caffeine and Nicotine Combination on Nicotine Withdrawal Syndrome in Mice
Zhe Chen, Naiyan Lu, Xu Li, et al.
Nutrients (2024) Vol. 16, Iss. 18, pp. 3048-3048
Open Access
Integrated Metabolomics and Transcriptomics Analyses Reveal the Regulatory Mechanisms of Anthocyanin and Carotenoid Accumulation in the Peel of Coffea arabica
Zuquan Wang, Chun Xie, Yihong Wu, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 19, pp. 10754-10754
Open Access
Exploring Arabica Coffee Cup Quality: Correlations with Green Bean Growing Conditions, Physicochemical Properties, Biochemical Composition, and Volatile Aroma Compounds
Markos Makiso Urugo, Yetenayet B. Tola, Biniam Kebede, et al.
Journal of Agriculture and Food Research (2024), pp. 101549-101549
Open Access
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