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:
The formation mechanism, analysis strategies and regulation measures of cereal aroma: A review
Yao Feng, Hongwei Cao, Hongdong Song, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104452-104452
Closed Access | Times Cited: 7
Yao Feng, Hongwei Cao, Hongdong Song, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104452-104452
Closed Access | Times Cited: 7
Showing 7 citing articles:
Analysis of aroma-active compounds in different wheat flour mill streams using dynamic headspace extraction and comprehensive two-dimensional gas chromatography–olfactometry–mass spectrometry
Wanli Qiang, Huijuan Sun, Xu Ren Huang, et al.
Journal of Food Composition and Analysis (2025), pp. 107241-107241
Closed Access
Wanli Qiang, Huijuan Sun, Xu Ren Huang, et al.
Journal of Food Composition and Analysis (2025), pp. 107241-107241
Closed Access
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: 1
Grobert A. Guadalupe, Dorila E. Grández-Yoplac, Ligia García, et al.
Toxics (2024) Vol. 12, Iss. 7, pp. 526-526
Open Access | Times Cited: 1
Protein structural properties, proteomics and flavor characterization analysis of rice during cooking
Donghao Zhang, Yanpei Cai, Fei Lao, et al.
Food Chemistry (2024) Vol. 465, pp. 142101-142101
Closed Access | Times Cited: 1
Donghao Zhang, Yanpei Cai, Fei Lao, et al.
Food Chemistry (2024) Vol. 465, pp. 142101-142101
Closed Access | Times Cited: 1
Effects of Fermentation Modification and Combined Modification with Heat-Moisture Treatment on the Multiscale Structure, Physical and Chemical Properties of Corn Flour and the Quality of Traditional Fermented Corn Noodles
Chen Mao, Sijia Wu, Ling Zhang, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4043-4043
Open Access | Times Cited: 1
Chen Mao, Sijia Wu, Ling Zhang, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4043-4043
Open Access | Times Cited: 1
Discover the secrets of salty taste in Manila clam (Ruditapes philippinarum): MALDI-TOF MS and flavor fingerprint
Chaonan Sun, Wenhui Zhu, Ying Bu, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100995-100995
Closed Access
Chaonan Sun, Wenhui Zhu, Ying Bu, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100995-100995
Closed Access
Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: physicochemical properties, mixed flour quality, steamed bread quality, and flavor
Liu Anqi, Haiqin Li, Wentao Xu, et al.
LWT (2024) Vol. 213, pp. 117049-117049
Open Access
Liu Anqi, Haiqin Li, Wentao Xu, et al.
LWT (2024) Vol. 213, pp. 117049-117049
Open Access
Insight into the milling degree on the eating quality of rice porridge
Sixuan Li, Wenhui Zhang, Min Zhang, et al.
Journal of Cereal Science (2024), pp. 104062-104062
Closed Access
Sixuan Li, Wenhui Zhang, Min Zhang, et al.
Journal of Cereal Science (2024), pp. 104062-104062
Closed Access
