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:
Five representative esters and aldehydes from fruits can enhance sweet perception
Zuobing Xiao, Yumeng Hu, Yunwei Niu, et al.
LWT (2024) Vol. 194, pp. 115804-115804
Open Access | Times Cited: 6
Zuobing Xiao, Yumeng Hu, Yunwei Niu, et al.
LWT (2024) Vol. 194, pp. 115804-115804
Open Access | Times Cited: 6
Showing 6 citing articles:
Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste quality
Guojian Deng, Lunfang Huang, Wenya Wang, et al.
Food Chemistry (2024) Vol. 460, pp. 140560-140560
Closed Access | Times Cited: 4
Guojian Deng, Lunfang Huang, Wenya Wang, et al.
Food Chemistry (2024) Vol. 460, pp. 140560-140560
Closed Access | Times Cited: 4
Melatonin/P34HB Films for Active Packaging: Optimizing Flavor Preservation and Quality of Honey Peaches During Storage
Sunxiao Tantai, Jiayi Xu, Wenya Ma, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 869-869
Open Access
Sunxiao Tantai, Jiayi Xu, Wenya Ma, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 869-869
Open Access
Revealing Volatile Odor Compounds in Watermelon Juice to Enhance Fructose Sweetness Perception: Sensory Evaluation and Molecular Docking Techniques
Yifan Dai, Shuang Sun, Fan Yang, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1034-1034
Open Access
Yifan Dai, Shuang Sun, Fan Yang, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1034-1034
Open Access
Comparison of Methods to Produce High-quality Dried Triploid Fujian Oyster: Hot Air Drying Emerges as a Superior Technique
Hongyan Li, Yao Lu, Jie Lu, et al.
LWT (2025), pp. 117679-117679
Open Access
Hongyan Li, Yao Lu, Jie Lu, et al.
LWT (2025), pp. 117679-117679
Open Access
The effect of mango aroma in low-sugar beverage: A sensory study on odor induced sweetness enhancement
Yiqing Ge, Donghao Zhang, Yingying Xu, et al.
Food Research International (2024) Vol. 188, pp. 114451-114451
Closed Access | Times Cited: 2
Yiqing Ge, Donghao Zhang, Yingying Xu, et al.
Food Research International (2024) Vol. 188, pp. 114451-114451
Closed Access | Times Cited: 2
Global Sugar Reduction Trends and Challenges: Exploring Aroma Sweetening as an Alternative to Sugar Reduction
Di Zhao, Yue Chen, Jiayi Xia, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104602-104602
Closed Access | Times Cited: 1
Di Zhao, Yue Chen, Jiayi Xia, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104602-104602
Closed Access | Times Cited: 1
