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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:

Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques
Xiao Jia, Jingnan Ren, Gang Fan, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 10, pp. 3018-3043
Closed Access | Times Cited: 32

Showing 1-25 of 32 citing articles:

Review of fruits flavor deterioration in postharvest storage: Odorants, formation mechanism and quality control
Huiyu Zhao, Suling Zhang, Di Ma, et al.
Food Research International (2024) Vol. 182, pp. 114077-114077
Closed Access | Times Cited: 19
Inspired by human olfactory system: Deep-learning-assisted portable chemo-responsive dye-based odor sensor array for the rapid sensing of shrimp and fish freshness
Chengbin Jiang, Alan J. X. Guo, Yuwen Li, et al.
Chemical Engineering Journal (2024) Vol. 484, pp. 149283-149283
Closed Access | Times Cited: 15
Comprehensive review on carotenoid composition: Transformations during processing and storage of foods
Antonio J. Meléndez‐Martínez, Patricia Esquivel, Délia B. Rodriguez–Amaya
Food Research International (2023) Vol. 169, pp. 112773-112773
Closed Access | Times Cited: 35
Based on HS-SPME-GC-MS combined with GC-O-MS to analyze the changes of aroma compounds in the aging process of Citri Reticulatae Pericarpium
Kexin Jiang, Kunli Xu, Jiao Wang, et al.
Food Bioscience (2023) Vol. 54, pp. 102798-102798
Closed Access | Times Cited: 24
The effects of different extraction methods on essential oils from orange and tangor: From the peel to the essential oil
Min Kyung Park, Ji Young Yoon, Min‐Cheol Kang, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 2, pp. 804-814
Open Access | Times Cited: 17
Delivery systems designed to enhance stability and suitability of lipophilic bioactive compounds in food processing: A review
Min Hyeock Lee, Hyeong Do Kim, Yun Jae Jang
Food Chemistry (2023) Vol. 437, pp. 137910-137910
Closed Access | Times Cited: 16
Application of encapsulated flavors in food products; opportunities and challenges
Somayeh Ghandehari-Alavijeh, Aslı Can Karaça, Safoura Akbari‐Alavijeh, et al.
Food Chemistry (2023) Vol. 436, pp. 137743-137743
Closed Access | Times Cited: 14
Characterization of volatile compounds from healthy and citrus black spot-infected Valencia orange juice and essential oil by using gas chromatography–mass spectrometry
Leng Han, Guijie Li, Xuting Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101374-101374
Open Access | Times Cited: 5
Identification of key off-flavor compounds during storage of fried pepper (Zanthoxylum bungeanum Maxim.) oils by sensory-directed flavor analysis and partial least squares regression (PLSR)
Tianyu Dong, Zilong Tian, Shuwei Wang, et al.
Journal of Food Composition and Analysis (2024) Vol. 131, pp. 106268-106268
Open Access | Times Cited: 4
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: 4
Effects of quercetin supplementation on endothelial dysfunction biomarkers and depression in post-myocardial infarction patients: A double-blind, placebo-controlled, randomized clinical trial
Fereshteh Dehghani, Mohammadreza Vafa, Ali Ebrahimkhani, et al.
Clinical Nutrition ESPEN (2023) Vol. 56, pp. 73-80
Closed Access | Times Cited: 9
Characteristic aroma improvement mechanisms of heat-sterilized bayberry juice regulated by exogenous polyphenols
Feifei Liu, Ying Chen, Jianle Chen, et al.
Food Chemistry (2023) Vol. 427, pp. 136644-136644
Closed Access | Times Cited: 9
Comparison of anthocyanin and volatile organic compounds in juices and fruit wines made from blood oranges (Citrus sinensis L. Osbeck) at different maturity stages
Shuxun Liu, Ying Lou, Yixian Li, et al.
Food Bioscience (2023) Vol. 56, pp. 103194-103194
Closed Access | Times Cited: 9
The Flavor Characterization of ‘Huyou’ (Citrus changshanensis) Essential Oils Extracted by Conventional and Novel Methods
Huan Cheng, Feifei Liu, Yanru Zhang, et al.
Agriculture (2024) Vol. 14, Iss. 1, pp. 131-131
Open Access | Times Cited: 3
Synthesis of imine-linked covalent organic frameworks and their adsorption properties for flavonoids
Xiaohang Wei, Dongdong Huang, Dong Pei, et al.
Microporous and Mesoporous Materials (2022) Vol. 348, pp. 112333-112333
Closed Access | Times Cited: 15
Depression associated with dietary intake of flavonoids: An analysis of data from the National Health and Nutrition Examination Survey, 2007–2010
Jianxiong Gui, Ziyao Han, Ran Ding, et al.
Journal of Psychosomatic Research (2023) Vol. 173, pp. 111468-111468
Open Access | Times Cited: 8
Volatile profiles of Murcott and Ponkan mandarins obtained by stir bar sorptive extraction technique and their contributions to the fruit aroma
Airla Carla Pires de Siqueira, Rafael Donizete Dutra Sandes, Juliete Pedreira Nogueira, et al.
Journal of Food Science (2024) Vol. 89, Iss. 8, pp. 4823-4838
Closed Access | Times Cited: 2
Effects of different concentration methods on the quality and volatile components of sea buckthorn clear juice
Zhiwei Zhang, Yuying Cheng, Zhenhong Gao, et al.
LWT (2024) Vol. 206, pp. 116556-116556
Open Access | Times Cited: 2
Revealing the off-flavors in hydro-distilled essential oils of sweet orange (Citrus sinensis) by flavoromics strategy and computational simulation
Qian Zhao, Zhongxin Li, Keer Zhang, et al.
Food Chemistry (2024) Vol. 465, pp. 141990-141990
Closed Access | Times Cited: 2
Impact of Cold Stress on Physiological Responses and Fruit Quality of Shiranuhi Mandarin in Response to Cold Conditions
Mi-Sun Kim, Young‐Eel Moon, Seung Gab Han, et al.
Horticulturae (2023) Vol. 9, Iss. 8, pp. 906-906
Open Access | Times Cited: 6
Association between dietary flavonoid intake and depressive symptoms: A cross-sectional research
Ming‐Gang Deng, Fang Liu, Kai Wang, et al.
General Hospital Psychiatry (2023) Vol. 86, pp. 75-84
Closed Access | Times Cited: 6
Evaluation of Active LDPE Films for Packaging of Fresh Orange Juice
Pedro V. Rodrigues, Dalila M. Vieira, Paola Chaves Martins, et al.
Polymers (2022) Vol. 15, Iss. 1, pp. 50-50
Open Access | Times Cited: 9
Packaging Requirements of Processed Citrus Juice and Products
Rakesh Kumar Gupta, Proshanta Guha, Prem Prakash Srivastav
(2024), pp. 365-389
Closed Access | Times Cited: 1
Multi-omics analyses of the mechanism for formation of key aroma-active compounds in blood orange wine fermented by Pichia kudriavzevii
Shuxun Liu, Ying Lou, Yan Zhao, et al.
Food Research International (2024) Vol. 198, pp. 115321-115321
Closed Access | Times Cited: 1
Production of probiotic sweet lime juice powder: process optimization, quality assessment, and storage stability
Shashikant Vilas Ghadge, Harsh B. Jadhav, Sandhya R. Shewale, et al.
Journal of Food Science and Technology (2024)
Closed Access | Times Cited: 1
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