Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Showing 1-25 of 40 citing articles:

Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis
Lingyun Yao, Jing Zhang, Jun Lu, et al.
Food Research International (2023) Vol. 169, pp. 112909-112909
Closed Access | Times Cited: 33
Comparative analysis of the aromatic profiles of citri sarcodactylis fructus from various geographical regions using GC-IMS, GC-MS, and sensory evaluation
Ying Xu, Lingyun Yao, Yi Wang, et al.
Food Bioscience (2024) Vol. 58, pp. 103752-103752
Closed Access | Times Cited: 7
Combined multi-omics approach to analyze the flavor characteristics and formation mechanism of gabaron green tea
Dongzhu Huang, Dongqiao Zheng, Chenyi Sun, et al.
Food Chemistry (2024) Vol. 445, pp. 138620-138620
Closed Access | Times Cited: 7
The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars
Chang He, Jingtao Zhou, Yu‐Chuan Li, et al.
Food Chemistry X (2023) Vol. 18, pp. 100730-100730
Open Access | Times Cited: 20
Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum
Shanshan Shen, Jixin Zhang, Haoran Sun, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 48, pp. 18963-18972
Closed Access | Times Cited: 17
Insights into key aroma of vine tea (Ampelopsis grossedentata) for grade evaluation integrating relative odor activity value, gas chromatography-olfactometry and chemometrics approaches
Qianqian Li, Bei Li, Chaoyang Zhang, et al.
Food Control (2023) Vol. 155, pp. 110048-110048
Closed Access | Times Cited: 16
Revealing the flavor profile of citrus Pu-erh tea through GC-MS-O and untargeted metabolomics
Jiaqing Sun, Weitong Cai, Tao Feng, et al.
Beverage Plant Research (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 6
Dynamic changes in the aroma profiles and volatiles of Enshi Yulu tea throughout its industrial processing
Guangxian Jiang, Rong Xue, Jun Xiang, et al.
Food Chemistry (2024) Vol. 458, pp. 140145-140145
Closed Access | Times Cited: 6
Volatile compounds analysis and sensory profiling of four colored roasted sweet potatoes via HS-SPME GC-O-MS and HS-SPME GC×GC-TOF MS
Xiao Shen, Haitao Wang, Lingyun Yao, et al.
Journal of Food Composition and Analysis (2024) Vol. 131, pp. 106256-106256
Closed Access | Times Cited: 5
Analysis of Volatile Compounds and Vintage Discrimination of Raw Pu-erh Tea Based on GC-IMS and GC-MS Combined with Data Fusion
Haoran Huang, Xinyu Chen, Ying Wang, et al.
Journal of Chromatography A (2025) Vol. 1743, pp. 465683-465683
Closed Access
Machine Learning-Assisted ZnO-Based Sensor for Multi-Species Recognition of Volatile Aroma Components in Tea Plant
Haiyan Xu, Tingting Jing, Youde Cheng, et al.
Sensors and Actuators B Chemical (2025), pp. 137337-137337
Closed Access
Application of gas chromatography‐ion mobility spectrometry in tea (Camellia sinensis): A comprehensive review
Xiangyang Guo, Xiaochun Wan, Chi‐Tang Ho
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Characterisation of the Key Aroma Compounds in Black and Green Betel Nuts and Their Aroma Synergy
Fengping Yi, Yuchuan Luo, Zhenglin Wu, et al.
Flavour and Fragrance Journal (2025)
Closed Access
Characteristic Changes and Potential Markers of Flavour in Raw Pu-Erh Tea with Different Ageing Cycles Analysed by HPLC, HS-SPME-GC-MS, and OAV
Jiayi Xu, Xiujuan Deng, Yamin Wu, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 829-829
Open Access
Flavor enhancement during the drying of scallop (Patinopecten yessoensis) as revealed by integrated metabolomic and lipidomic analysis
Bo Wang, Yuxi Liu, Dong Meng, et al.
Food Chemistry (2023) Vol. 432, pp. 137218-137218
Closed Access | Times Cited: 14
Correlation analysis between volatile flavor compounds and microbial succession of Lithocarpus litseifolius [Hance] Chun (L. litseifolius) kombucha during fermentation
Yuliang Cheng, Jiaqin Qian, Qinwei Xu, et al.
Food Bioscience (2024) Vol. 58, pp. 103655-103655
Closed Access | Times Cited: 4
Aroma release regularities of Rosa damascena from Xuancheng via HS‐GC‐IMS and P&T‐GC–MS
Haitao Wang, Lingyun Yao, Shiqing Song, et al.
Flavour and Fragrance Journal (2024) Vol. 39, Iss. 3, pp. 146-157
Closed Access | Times Cited: 4
Fatty acid degradation driven by heat during ripening contributes to the formation of the “Keemun aroma”
Wenjing Huang, Qiuyan Liu, X.G. Fu, et al.
Food Chemistry (2024) Vol. 451, pp. 139458-139458
Closed Access | Times Cited: 4
Impact of Leavening Agents on Flavor Profiles and Microbial Communities in Steamed Bread: A Comparative Analysis of Traditional Chinese Sourdough and Commercial Yeast
Yuanzhe Fu, Min Sun, Tao Feng, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 48, pp. 18973-18985
Closed Access | Times Cited: 10
Volatile-compound fingerprinting and discrimination of positional isomers in stamp-pad ink tracing using HS-GC-IMS combined with multivariate statistical analysis
Yinghua Qi, Xinhua Lv, Junchao Ma, et al.
Analytical and Bioanalytical Chemistry (2024) Vol. 416, Iss. 5, pp. 1293-1305
Closed Access | Times Cited: 3
Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations
Wei Song, Min Sun, Huan Lu, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 684-684
Open Access | Times Cited: 3
Key aroma components in Lu'an guapian green tea with different aroma types from five tea tree varieties decoded by sensomics
Yu‐Chuan Li, Jingtao Zhou, Wenluan Xu, et al.
Food Bioscience (2024) Vol. 61, pp. 104551-104551
Closed Access | Times Cited: 3
Effect of inoculation with different Eurotium cristatum strains on the microbial communities and volatile organic compounds of Fu brick tea
Yu Xiao, Hui Chen, Yulian Chen, et al.
Food Research International (2024) Vol. 197, pp. 115219-115219
Closed Access | Times Cited: 3
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: 3
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
Page 1 - Next Page

Scroll to top