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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:

Characterization of the Aroma-Active Compounds in Banana (Musa AAA Red green) and Their Contributions to the Enhancement of Sweetness Perception
Zuobing Xiao, Haiting Chen, Yunwei Niu, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 50, pp. 15301-15313
Closed Access | Times Cited: 51

Showing 1-25 of 51 citing articles:

Factors affecting aroma compounds in orange juice and their sensory perception: A review
Xin Pan, Shuang Bi, Fei Lao, et al.
Food Research International (2023) Vol. 169, pp. 112835-112835
Closed Access | Times Cited: 31
Study on the sweetening mechanism of aroma compounds in yangshan peach using sensory analysis, molecular docking, and molecular dynamics simulation techniques
Zuobing Xiao, HuiLei Qu, ChengTing Mao, et al.
LWT (2023) Vol. 191, pp. 115562-115562
Open Access | Times Cited: 22
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
Chunhui Xu, Zhaozheng Yin
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 12
Characterization of physicochemical properties, sensory characteristics, and volatile compounds with a special focus on the terpene profile of commercial Chinese kiwifruit wines
Hongyan Ao, Cui Tang, Yinghui Lu, et al.
Journal of Food Composition and Analysis (2025), pp. 107187-107187
Closed Access | Times Cited: 1
Analysis of the Flavor Code of Newly Cultivated Excellent Apple Varieties in China Using the Sensomics
Jianing Li, Yue Wang, Chen Zeng, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access | Times Cited: 1
Sugar reduction in beverages: Current trends and new perspectives from sensory and health viewpoints
Lining Chen, Wei Wu, Na Zhang, et al.
Food Research International (2022) Vol. 162, pp. 112076-112076
Closed Access | Times Cited: 36
The insights into sour flavor and organic acids in alcoholic beverages
Yan Yan, Mingxin Zou, Cui Tang, et al.
Food Chemistry (2024) Vol. 460, pp. 140676-140676
Closed Access | Times Cited: 7
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
Characterization of key sweet taste compounds in Camellia nanchuanica black tea
Fang Wei, Liyong Luo, Liang Zeng
LWT (2023) Vol. 182, pp. 114858-114858
Open Access | Times Cited: 15
Mechanism of the interaction between olfactory receptors and characteristic aroma compounds in sweet orange juice
Zuobing Xiao, Qi Li, Yunwei Niu, et al.
LWT (2024) Vol. 207, pp. 116660-116660
Open Access | Times Cited: 5
Co-expression of metabolites and sensory attributes through weighted correlation network analysis to explore flavor-contributing factors in various Pyrus spp. Cultivars
Wenjun Zhang, Bo Bai, Hongxia Du, et al.
Food Chemistry X (2024) Vol. 21, pp. 101189-101189
Open Access | Times Cited: 4
Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics
Xiao Jia, Hongli Cui, Song Qin, et al.
Food Chemistry (2024) Vol. 461, pp. 140944-140944
Closed Access | Times Cited: 4
Comparative Investigation of Aroma-Active Volatiles in (“Ruixue”, “Liangzhi”, “Crystal Fuji,” and “Guifei”) Apples by Application of Gas Chromatography–Mass Spectrometry–Olfactometry (GC–MS–O) and Two-Dimensional Gas Chromatography-Quadrupole Mass Spectrometry (GC × GC-qMS) Coupled with Sensory Molecular Science
Ning Ma, Jiancai Zhu, Heng Wang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 45, pp. 25229-25250
Closed Access | Times Cited: 4
Light-based improvement technology for postharvest fruits and vegetables flavor and regulation mechanism: a review
Yafei Wang, Yunting Li, Yao Feng, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-23
Closed 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
Neurocognitive mechanisms of odor-induced taste enhancement: A systematic review
Yun Ai, Pengfei Han
International Journal of Gastronomy and Food Science (2022) Vol. 28, pp. 100535-100535
Closed Access | Times Cited: 21
The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution
Ya Gao, Wenqian Wang, Huiying Zhang, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2260-2260
Open Access | Times Cited: 19
Spatially resolved metabolomics reveals variety-specific metabolic changes in banana pulp during postharvest senescence
Zhibin Yin, Tao Dong, Wenjie Huang, et al.
Food Chemistry X (2022) Vol. 15, pp. 100371-100371
Open Access | Times Cited: 18
Enhancement effect of odor and multi‐sensory superposition on sweetness
Donghao Zhang, Fei Lao, Xin Pan, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4871-4889
Closed Access | Times Cited: 10
Advances in detecting fruit aroma compounds by combining chromatography and spectrometry
Xiaolong Hou, Junmei Jiang, Changqing Luo, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 10, pp. 4755-4766
Closed Access | Times Cited: 9
Unlocking the potential of odor-induced sugar reduction: an updated review of the underlying mechanisms, substance selections, and technical methodologies
Lin Zhu, Fei Pan, Felix Stöppelmann, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104423-104423
Open Access | Times Cited: 3
Characterizing and decoding the key odor-active compounds in fresh, pasteurized, and high pressure processing sea buckthorn (Hippophae rhamnoides L.) juice
Xiao Jia, Jingnan Ren, Zhifeng Zhang, et al.
Talanta (2024) Vol. 278, pp. 126416-126416
Closed Access | Times Cited: 3
Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review
Yingying Hu, Iftikhar Hussain Badar, Lang Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Closed Access | Times Cited: 3
Comparison of Volatile Compounds Contributing to Flavor of Wild Lowbush (Vaccinium augustifolium) and Cultivated Highbush (Vaccinium corymbosum) Blueberry Fruit Using Gas Chromatography-Olfactometry
Charles F. Forney, Qiu Song-shan, Michael Jordan, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2516-2516
Open Access | Times Cited: 15
Characterization and comparison of aroma profiles of orange pulp and peel by GC–MS/O, OAV, aroma recombination and omission tests
Zuobing Xiao, Junbo He, Yunwei Niu, et al.
European Food Research and Technology (2022) Vol. 249, Iss. 3, pp. 619-630
Closed Access | Times Cited: 15
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