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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:

Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties
Siying Li, Dongdong Du, Jun Wang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 12, pp. 3764-3793
Closed Access | Times Cited: 12

Showing 12 citing articles:

Artificial sensory neurons and their applications
Jiale Shao, Howard S. Ying, Peihong Cheng, et al.
Journal of Semiconductors (2025) Vol. 46, Iss. 1, pp. 011606-011606
Closed Access | Times Cited: 1
Integration of electronic nose, electronic tongue, and colorimeter in combination with chemometrics for monitoring the fermentation process of Tremella fuciformis
Yefeng Zhou, Zilong Zhang, Yan He, et al.
Talanta (2024) Vol. 274, pp. 126006-126006
Closed Access | Times Cited: 7
Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue
Xuemei Cai, Kaixian Zhu, Wanli Li, et al.
Food Chemistry X (2024) Vol. 22, pp. 101419-101419
Open Access | Times Cited: 7
Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS
Jianmin Chen, Wanwan Wang, Jiahui Jin, et al.
Food Research International (2024) Vol. 192, pp. 114772-114772
Closed Access | Times Cited: 7
Bacterial community structure of rice wine from China's Xiaogan and Dazhou regions: Correlation with taste characteristics
Lei Yan, Wenchao Cai, Zhuang Guo, et al.
LWT (2024) Vol. 192, pp. 115733-115733
Open Access | Times Cited: 3
Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses
Mingfeng Qiao, Huan Xiong, Xuemei Cai, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 340-340
Open Access | Times Cited: 3
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: 2
Insights into application progress of seafood processing technologies and their implications on flavor: a review
He-He Tian, Xu-Hui Huang, Lei Qin
Critical Reviews in Food Science and Nutrition (2023), pp. 1-16
Closed Access | Times Cited: 3
Enzyme applications in baking: From dough development to shelf-life extension
Md. Anamul Hasan Chowdhury, Feroj Sarkar, Chowdhury Sanat Anjum Reem, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137020-137020
Closed Access
Comprehensive Insights into the Mechanism of Flavor Formation in Mandarin Fish (Siniperca Chuatsi) with Inoculated Fermentation
Kaihua Guo, Bin Hu, Yi Jiang, et al.
(2024)
Closed Access
Preparation of Germinated Brown Rice Cookies by Magnetic Field Treatment in the Presence of Gibberellin: Changes in the Texture, Organoleptic Characteristic and Γ-Aminobutyric Acid Content
Dandan Li, Lu Han, Hao Zhang, et al.
(2024)
Closed Access
Bacterial Community Structure of Rice Wine from China's Xiaogan and Dazhou Regions: Correlation with Taste Characteristics
Lei Yan, Wenchao Cai, Zhuang Guo, et al.
(2023)
Closed Access
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