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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:

Insights into the Key Aroma Compounds in Mango (Mangifera indica L. ‘Haden’) Fruits by Stable Isotope Dilution Quantitation and Aroma Simulation Experiments
John P. Munafo, John Didzbalis, Raymond J. Schnell, et al.
Journal of Agricultural and Food Chemistry (2016) Vol. 64, Iss. 21, pp. 4312-4318
Closed Access | Times Cited: 73

Showing 1-25 of 73 citing articles:

Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS
Xiangyang Guo, Wilfried Schwab, Chi‐Tang Ho, et al.
Food Chemistry (2021) Vol. 376, pp. 131933-131933
Closed Access | Times Cited: 215
Changes of volatile compounds and odor profiles in Wuyi rock tea during processing
Xiangyang Guo, Chi‐Tang Ho, Xiaochun Wan, et al.
Food Chemistry (2020) Vol. 341, pp. 128230-128230
Closed Access | Times Cited: 213
Effect of the roasting degree on flavor quality of large-leaf yellow tea
Xiangyang Guo, Chi‐Tang Ho, Wilfried Schwab, et al.
Food Chemistry (2021) Vol. 347, pp. 129016-129016
Closed Access | Times Cited: 109
Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS
Nanfeng Liu, Shanshan Shen, Lunfang Huang, et al.
Food Research International (2023) Vol. 169, pp. 112845-112845
Closed Access | Times Cited: 96
Bioactive Compounds in Extracts from the Agro-Industrial Waste of Mango
Maribel García Mahecha, Herlinda Soto‐Valdez, Elizabeth Carvajal‐Millán, et al.
Molecules (2023) Vol. 28, Iss. 1, pp. 458-458
Open Access | Times Cited: 56
Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices
Wentao Zhang, Pan Dong, Fei Lao, et al.
Food Chemistry (2019) Vol. 289, pp. 215-222
Closed Access | Times Cited: 102
Characterization of the key aroma compounds in aged Chinese Xiaoqu Baijiu by means of the sensomics approach
Xizhen Sun, Quanquan Qian, Yaqing Xiong, et al.
Food Chemistry (2022) Vol. 384, pp. 132452-132452
Closed Access | Times Cited: 63
A comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures
Haochen Liu, Yujuan Xu, Jing Wen, et al.
LWT (2021) Vol. 143, pp. 110860-110860
Closed Access | Times Cited: 60
Flavor characterization of Citri Reticulatae Pericarpium (Citrus reticulata ‘Chachiensis’) with different aging years via sensory and metabolomic approaches
Yuan Liu, Huan Wen, Jiatao Kong, et al.
Food Chemistry (2024) Vol. 443, pp. 138616-138616
Open Access | Times Cited: 15
Volatile sulfur compounds in tropical fruits
Robert J. Cannon, Chi‐Tang Ho
Journal of Food and Drug Analysis (2018) Vol. 26, Iss. 2, pp. 445-468
Open Access | Times Cited: 79
Insights into the aroma profiles and characteristic aroma of ‘Honeycrisp’ apple (Malus × domestica)
Dan Yan, Jinrui Shi, Xiaolin Ren, et al.
Food Chemistry (2020) Vol. 327, pp. 127074-127074
Closed Access | Times Cited: 69
Aromatic Characterization of Mangoes (Mangifera indica L.) Using Solid Phase Extraction Coupled with Gas Chromatography–Mass Spectrometry and Olfactometry and Sensory Analyses
Haochen Liu, Kejing An, Siqi Su, et al.
Foods (2020) Vol. 9, Iss. 1, pp. 75-75
Open Access | Times Cited: 64
Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches
Wentao Zhang, Fei Lao, Shuang Bi, et al.
Food Chemistry (2020) Vol. 336, pp. 127721-127721
Closed Access | Times Cited: 63
Characterization of key odorants in fried red and green huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum schinifolium sieb. et Zucc.) oils
Ruijie Ni, Haiyan Yan, Honglei Tian, et al.
Food Chemistry (2021) Vol. 377, pp. 131984-131984
Closed Access | Times Cited: 42
Volatile metabolomics and coexpression network analyses provide insight into the formation of the characteristic cultivar aroma of oolong tea (Camellia sinensis)
Yucheng Zheng, Qingcai Hu, Zongjie Wu, et al.
LWT (2022) Vol. 164, pp. 113666-113666
Open Access | Times Cited: 33
Integrated Metabolome and Transcriptome Analysis of Fruit Flavor and Carotenoids Biosynthesis Differences Between Mature-Green and Tree-Ripe of cv. “Golden Phoenix” Mangoes (Mangifera indica L.)
Peng Lei, Wenke Gao, Miaoyu Song, et al.
Frontiers in Plant Science (2022) Vol. 13
Open Access | Times Cited: 31
Insights into the Key Compounds of Durian (Durio zibethinus L. ‘Monthong’) Pulp Odor by Odorant Quantitation and Aroma Simulation Experiments
Jia-Xiao Li, Peter Schieberle, Martin Steinhaus
Journal of Agricultural and Food Chemistry (2016) Vol. 65, Iss. 3, pp. 639-647
Closed Access | Times Cited: 57
Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening
Yini Yang, Fuping Zheng, YU Ai-nong, et al.
Food Chemistry (2019) Vol. 287, pp. 232-240
Closed Access | Times Cited: 54
Stable isotope dilution assay (SIDA) and HS-SPME-GCMS quantification of key aroma volatiles for fruit and sap of Australian mango cultivars
Anh Tram San, Daryl C. Joyce, P.J. Hofman, et al.
Food Chemistry (2016) Vol. 221, pp. 613-619
Open Access | Times Cited: 49
Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices
Xin Pan, Jihong Wu, Wentao Zhang, et al.
Food Chemistry (2020) Vol. 338, pp. 128117-128117
Open Access | Times Cited: 48
Relationship between Sensory Attributes and Chemical Composition of Different Mango Cultivars
Jeehye Sung, Joon Hyuk Suh, Alan Chambers, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 67, Iss. 18, pp. 5177-5188
Closed Access | Times Cited: 47
Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment
Xizhen Sun, Jiawei Du, Yaqing Xiong, et al.
Food Chemistry (2021) Vol. 352, pp. 129450-129450
Closed Access | Times Cited: 34
Multiomics integrated with sensory evaluations to identify characteristic aromas and key genes in a novel brown navel orange (Citrus sinensis)
Zhehui Hu, Mengjun Chen, Kaijie Zhu, et al.
Food Chemistry (2024) Vol. 444, pp. 138613-138613
Closed Access | Times Cited: 5
Bacillus that produces TTMP enhances the total ester content in Baijiu through biofortification
Wen Jiang, Xianping Qiu, Xinyue Wei, et al.
Food Microbiology (2025) Vol. 128, pp. 104735-104735
Closed Access
Gas chromatography–mass spectrometry metabolic profiling and sensory evaluation of greenhouse mangoes (Mangifera indica L. ‘Irwin’) over multiple harvest seasons
Miwa Sato, Eiichiro Fukusaki
Journal of Bioscience and Bioengineering (2025)
Closed Access
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