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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:

Main flavor compounds and molecular regulation mechanisms in fruits and vegetables
Ling Xu, Erhuan Zang, Shuying Sun, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 11859-11879
Closed Access | Times Cited: 54

Showing 1-25 of 54 citing articles:

Thermal Degradation of Bioactive Compounds during Drying Process of Horticultural and Agronomic Products: A Comprehensive Overview
Ramadan ElGamal, Cheng Song, Ahmed M. Rayan, et al.
Agronomy (2023) Vol. 13, Iss. 6, pp. 1580-1580
Open Access | Times Cited: 72
Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes
Feifei Yang, Qianju Wang, Wuyi Liu, et al.
Food Chemistry X (2024) Vol. 21, pp. 101238-101238
Open Access | Times Cited: 15
Enhancement of bacterial cellulose production synergistic H2 and volatile fatty acids from fruit and vegetable waste through retting pretreatment
Li Zhao, Yixin Ma, Mukesh Kumar Awasthi, et al.
Industrial Crops and Products (2025) Vol. 225, pp. 120554-120554
Open Access | Times Cited: 1
Evaluation of the Perceptual Interaction among Ester Odorants and Nonvolatile Organic Acids in Baijiu by GC-MS, GC-O, Odor Threshold, and Sensory Analysis
Guangnan Wang, Si Jing, Xinlei Wang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 43, pp. 13987-13995
Closed Access | Times Cited: 47
Volatile compound dynamics during blueberry fermentation by lactic acid bacteria and its potential associations with bacterial metabolism
Yuxin He, Mengwei Hu, Weiwei He, et al.
Food Bioscience (2024) Vol. 59, pp. 103639-103639
Closed Access | Times Cited: 11
Non-thermal electrohydrodynamic (EHD) drying improved the volatile organic compounds of lotus bee pollen via HS-GC-IMS and HS-SPME-GC-MS
Jiabao Ni, Yanxiang Bi, Sriram K. Vidyarthi, et al.
LWT (2023) Vol. 176, pp. 114480-114480
Open Access | Times Cited: 18
Maintaining the balance of fungal community through active packaging film makes strawberry fruit pose pleasant flavor during storage
Haishan Xu, Qi Quan, Changrong Xia, et al.
Postharvest Biology and Technology (2024) Vol. 211, pp. 112815-112815
Closed Access | Times Cited: 6
Plant-Based Diet and Glycemic Control in Type 2 Diabetes: Evidence from a Thai Health-Promoting Hospital
Jonah Bawa Adokwe, Donrawee Waeyeng, Kanyamon Suwan, et al.
Nutrients (2024) Vol. 16, Iss. 5, pp. 619-619
Open Access | Times Cited: 5
Nutritional compositions, phytochemical components, functional activities, and food applications of Lycium ruthenicum Murr.: A comprehensive review
Jiaxin Lü, Xinxin Xiang, Zhifeng Zhang, et al.
Journal of Food Composition and Analysis (2025), pp. 107301-107301
Closed Access
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
Identification of key taste and nutrient components in 12 blueberry varieties using widely targeted metabolomics
Xu Xie, Yuehua Wang, Bin Wen, et al.
Food Bioscience (2025), pp. 106194-106194
Closed Access
Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying
Huanxiong Xie, Ru Zhao, Chunju Liu, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2862-2862
Open Access | Times Cited: 23
Organic acid and sugar components accumulation and flavor associated metabolites dynamic changes in yellow- and white-fleshed seedless loquats (Eriobotrya japonica)
Xinya Liu, Liqin Song, Baogui Xue, et al.
Food Chemistry X (2023) Vol. 21, pp. 101046-101046
Open Access | Times Cited: 13
Advances in the Understanding of Postharvest Physiological Changes and the Storage and Preservation of Pitaya
Xiaogang Wang, Jianye Chen, Donglan Luo, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1307-1307
Open Access | Times Cited: 4
Comparison of different drying methods for Wushan Codonopsis pilosula: Changes in color, microstructure, nutrients, bioactive compounds, and volatile
Meiling Guo, Jiong Zheng, Zhirong Wang, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106566-106566
Closed Access | Times Cited: 4
From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits
Yuhan Yuan, Dongdong Mu, Li Guo, et al.
Food Research International (2024) Vol. 196, pp. 115095-115095
Closed Access | Times Cited: 4
Characterization of Volatile Organic Compounds in Five Celery (Apium graveolens L.) Cultivars with Different Petiole Colors by HS-SPME-GC-MS
Yue Sun, Mengyao Li, Xiaoyan Li, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 17, pp. 13343-13343
Open Access | Times Cited: 11
Analysis of Volatile Aroma Components and Regulatory Genes in Different Kinds and Development Stages of Pepper Fruits Based on Non-Targeted Metabolome Combined with Transcriptome
Chuang Huang, Peixia Sun, Shuang Yu, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 9, pp. 7901-7901
Open Access | Times Cited: 10
Effects of electrohydrodynamics on drying characteristics and volatile profiles of goji berry (Lycium barbarum L.)
Jilei Zhang, Changjiang Ding, Jingli Lu, et al.
LWT (2024) Vol. 200, pp. 116149-116149
Open Access | Times Cited: 3
Essential oils in post-harvest disease management: Metabolic impact on Narince (Vitis vinifera L. cv) grapes against Botrytis cinerea
Özkan Kaya, Abdurrahim Bozkurt, Sinem Karakuş, et al.
Physiological and Molecular Plant Pathology (2024) Vol. 132, pp. 102318-102318
Closed Access | Times Cited: 3
Evaluation of nutritional composition, biochemical, and quality attributes of different varieties of tomato (Solanum lycopersicum L.)
Li Ju, Fanhong Liu, Yue Wu, et al.
Journal of Food Composition and Analysis (2024) Vol. 132, pp. 106384-106384
Closed Access | Times Cited: 3
Exploring the relationship between color and taste: Unveiling critical color and taste compounds of Qingxiang Tieguanyin tea infusion
Mingjin Li, Yan‐Yu Zhu, Yuwei Yuan, et al.
LWT (2024) Vol. 205, pp. 116456-116456
Open Access | Times Cited: 3
Overview and Toxicity Assessment of Ultrasound-Assisted Extraction of Natural Ingredients from Plants
Abayneh Getachew Demesa, Soila Saavala, Marjo Pöysä, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3066-3066
Open Access | Times Cited: 3
Fruit Freshness Monitoring Employing Chemiresistive Volatile Organic Compound Sensor and Machine Learning
Bidesh Mahata, Snehanjan Acharyya, Soumen Giri, et al.
ACS Applied Nano Materials (2023) Vol. 6, Iss. 24, pp. 22829-22836
Closed Access | Times Cited: 9
Recent advances in photoluminescent fluorescent probe technology for food flavor compounds analysis
Xiaoxian Tian, Xiaochun Zheng, Li Chen, et al.
Food Chemistry (2024) Vol. 459, pp. 140455-140455
Closed Access | Times Cited: 2
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