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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:

Amino acids metabolism as a source for aroma volatiles biosynthesis
Itay Maoz, Efraim Lewinsohn, Itay Gonda
Current Opinion in Plant Biology (2022) Vol. 67, pp. 102221-102221
Closed Access | Times Cited: 65

Showing 1-25 of 65 citing articles:

Widely targeted volatileomics analysis reveals the typical aroma formation of Xinyang black tea during fermentation
Hengbin Yao, Hui Su, Jingyi Ma, et al.
Food Research International (2022) Vol. 164, pp. 112387-112387
Closed Access | Times Cited: 41
Where, When, and Why Do Plant Volatiles Mediate Ecological Signaling? The Answer Is Blowing in the Wind
Meredith C. Schuman
Annual Review of Plant Biology (2023) Vol. 74, Iss. 1, pp. 609-633
Open Access | Times Cited: 24
Staphylococcus inoculation enhances the sensorial attributes of Chinese bacon by coordinating the composition of flavor compounds through amino acid metabolism
Yang Li, Hongjun Li, Han Wu, et al.
Food Research International (2024) Vol. 178, pp. 113936-113936
Closed Access | Times Cited: 8
Xenia Effect on Nutritional and Flavor Components of ‘Jingbaili’ Pear
Yaxun Qiao, Wenjie Yu, Keju Li, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 94-94
Open Access
Characterization of the Different Chemical Components and Nutritional Properties of Two Eryngium Species
Mozhgan Roudbari, Mohsen Barzegar, Esther Sendra, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 118-118
Open Access
Terroir-driven flavor, microbiome, and metabolome signatures of Jiaoke: A multi-omics exploration of traditional fermented dairy from Inner Mongolia
Chengcong Yang, Qinggele Borjihan, Huijie Liu, et al.
Food Bioscience (2025), pp. 105922-105922
Closed Access
Sensory chemistry of Spirulina: unveiling trends and innovations in aromatic volatile organic compound biosynthesis in off-flavors and odor mitigation strategies
Ayesha Shahid, Zihao Fan, Kerui Su, et al.
Trends in Food Science & Technology (2025), pp. 104886-104886
Closed Access
Untargeted metabolomics of Aloe volatiles: Implications in pathway enrichments for improved bioactivities
Nehal Batra, Priyankar Dey
Heliyon (2025) Vol. 11, Iss. 3, pp. e42268-e42268
Closed Access
SlMES1 modulates methyl salicylate to influence fruit volatile profiles in tomato
Yao Lu, Jinyan Li, Ke Cheng, et al.
Plant Physiology and Biochemistry (2025), pp. 109561-109561
Closed Access
Plant defense mechanisms against ozone stress: Insights from secondary metabolism
Chang Guo, Xiaona Wang, Qi Wang, et al.
Environmental and Experimental Botany (2023) Vol. 217, pp. 105553-105553
Closed Access | Times Cited: 14
Innovative Bicultured Lactic–Acetic Acid Co-fermentation Improves Jujube Puree’s Functionality and Volatile Compounds
Turkson Antwi Boasiako, Yuqing Xiong, Isaac Duah Boateng, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 71-71
Open Access | Times Cited: 5
Exploration of Raw Pigmented-Fleshed Sweet Potatoes Volatile Organic Compounds and the Precursors
Yanqiang Yao, Rong Zhang, Ruixue Jia, et al.
Molecules (2024) Vol. 29, Iss. 3, pp. 606-606
Open Access | Times Cited: 4
Octanal enhances disease resistance in postharvest citrus fruit by the biosynthesis and metabolism of aromatic amino acids
Bin Duan, Yonghua Zhang, Zhao Feng, et al.
Pesticide Biochemistry and Physiology (2024) Vol. 200, pp. 105835-105835
Closed Access | Times Cited: 4
Many different flowers make a bouquet: Lessons from specialized metabolite diversity in plant–pollinator interactions
Darren C. J. Wong, Eran Pichersky, Rod Peakall
Current Opinion in Plant Biology (2023) Vol. 73, pp. 102332-102332
Open Access | Times Cited: 12
Integration of Volatilomics and Metabolomics Unveils Key Flavor-Related Biological Pathways in Different Carambola Cultivars
Jingwen Li, Zhixin Wang, Jonathan H. Crane, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 28, pp. 10850-10862
Closed Access | Times Cited: 11
A review study on the effects of thermal and non-thermal processing techniques on the sensory properties of fruit juices and beverages
H. Zia, Ana Slatnar, T. Košmerl, et al.
Frontiers in Food Science and Technology (2024) Vol. 4
Open Access | Times Cited: 3
Microbiome and metabolome in home-made fermented soybean foods of India revealed by metagenome-assembled genomes and metabolomics
Pynhunlang Kharnaior, Jyoti Prakash Tamang
International Journal of Food Microbiology (2023) Vol. 407, pp. 110417-110417
Closed Access | Times Cited: 9
Potential Interest of Oxalis pes-caprae L., a Wild Edible Plant, for the Food and Pharmaceutical Industries
Jesús Clemente-Villalba, Francisco Burló, Francisca Hernández, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 858-858
Open Access | Times Cited: 2
The comparison of meat yield, quality, and flavor between small-tailed Han sheep and two crossbred sheep and the verification of related candidate genes
Cheng Xiao, Yu Liu, Wenjun Zhao, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 2
Mechanism of aroma formation in white tea treated with solar withering
Li Zou, Caiyan Sheng, Dongzhou Xia, et al.
Food Research International (2024) Vol. 194, pp. 114917-114917
Closed Access | Times Cited: 2
Biogenic volatile organic compounds emissions, atmospheric chemistry, and environmental implications: a review
Luxi Wang, Xiaoxiu Lun, Qiang Wang, et al.
Environmental Chemistry Letters (2024)
Closed Access | Times Cited: 2
The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey
Kamila Szudera-Kończal, Kamila Myszka, Piotr Kubiak, et al.
Molecules (2023) Vol. 28, Iss. 11, pp. 4308-4308
Open Access | Times Cited: 7
Study on the Changes in Volatile Flavor Compounds in Whole Highland Barley Flour during Accelerated Storage after Different Processing Methods
Wengang Zhang, Xijuan Yang, Jie Zhang, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2137-2137
Open Access | Times Cited: 6
Transcriptome and UPLC-MS/MS reveal mechanisms of amino acid biosynthesis in sweet orange ‘Newhall’ after different rootstocks grafting
Bo Xiong, Li Qin, Junfei Yao, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 6
Integrated Analysis of Transcriptome and Metabolome to Unveil Impact on Enhancing Grape Aroma Quality with Synthetic Auxin: Spotlight the Mediation of ABA in Crosstalk with Auxin
Nong-Yu Xia, Xuechen Yao, Wan-Hui Ma, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 1
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