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:

A high-throughput analysis of volatile compounds with various polarities using headspace stir bar sorptive extraction
Keran Su, Christina Shu Min Liew, Yunle Huang, et al.
Talanta (2023) Vol. 257, pp. 124331-124331
Closed Access | Times Cited: 8

Showing 8 citing articles:

Applications of magnetic solid‐phase extraction in the sample preparation of natural product analysis (2020–2023)
Lingxiao Chen, Feng Yang
Journal of Separation Science (2024) Vol. 47, Iss. 11
Closed Access | Times Cited: 8

Development and comprehensive SBSE-GC/Q-TOF-MS analysis optimization, comparison, and evaluation of different mulberry varieties volatile flavor
Di Ma, Tianbao Lin, Huiyu Zhao, et al.
Food Chemistry (2024) Vol. 443, pp. 138578-138578
Closed Access | Times Cited: 7

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges
Mohamed A. A. Mahmoud, Yanyan Zhang
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 17, pp. 9523-9554
Closed Access | Times Cited: 7

Graphene oxide functionalized with hydrophilic ionic liquid as stir bar coating: Sorptive extraction of selected triazines in grape juice samples
Alessandra Timóteo Cardoso, Fernando Mauro Lanças
Analytica Chimica Acta (2025), pp. 343691-343691
Closed Access

Characterization of the aroma-active compounds in Xiaokeng green tea by three pretreatment methods combined with gas chromatography−olfactometry (GC-O)
Shiya Gan, Yingqi Chen, Lei Zhao, et al.
Food Research International (2024) Vol. 187, pp. 114359-114359
Closed Access | Times Cited: 2

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