
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:
Aroma formation in single- and double-petal jasmines (Jasminum sambac) during flowering via volatile metabolome and transcriptome
Yaping Hong, Mengya Gu, Yuhang Zhang, et al.
Scientia Horticulturae (2024) Vol. 333, pp. 113289-113289
Closed Access | Times Cited: 4
Yaping Hong, Mengya Gu, Yuhang Zhang, et al.
Scientia Horticulturae (2024) Vol. 333, pp. 113289-113289
Closed Access | Times Cited: 4
Showing 4 citing articles:
Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea
Wei Pang, Qiang Fu, Caixia Xu, et al.
Food Chemistry (2025) Vol. 473, pp. 143018-143018
Closed Access
Wei Pang, Qiang Fu, Caixia Xu, et al.
Food Chemistry (2025) Vol. 473, pp. 143018-143018
Closed Access
Integrated multi-omics analysis unravels the floral scent characteristics and regulation in “Hutou” multi-petal jasmine
Jingping Fang, Linwei Zhou, Qinchang Chen, et al.
Communications Biology (2025) Vol. 8, Iss. 1
Open Access
Jingping Fang, Linwei Zhou, Qinchang Chen, et al.
Communications Biology (2025) Vol. 8, Iss. 1
Open Access
The tea cultivar ‘Chungui’ with jasmine-like aroma: From genome and epigenome to quality
Xinlei Li, Wen‐Long Lei, Xiao-Mei You, et al.
International Journal of Biological Macromolecules (2024), pp. 136352-136352
Closed Access
Xinlei Li, Wen‐Long Lei, Xiao-Mei You, et al.
International Journal of Biological Macromolecules (2024), pp. 136352-136352
Closed Access
Scenting: An effective processing technology for enriching key flavor compounds and optimizing flavor quality of decaffeinated tea
Huimin An, Xingchang Ou, Yuan Chen, et al.
Food Chemistry (2024) Vol. 467, pp. 142372-142372
Closed Access
Huimin An, Xingchang Ou, Yuan Chen, et al.
Food Chemistry (2024) Vol. 467, pp. 142372-142372
Closed Access