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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:

Volatile compounds and aroma characteristics of mushrooms: a review
Guangmei Deng, Jieqing Li, Honggao Liu, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-18
Closed Access | Times Cited: 20

Showing 20 citing articles:

Key components, formation pathways, affecting factors, and emerging analytical strategies for edible mushrooms aroma: A review
Zhenshan Hou, Rongrong Xia, Yunting Li, et al.
Food Chemistry (2023) Vol. 438, pp. 137993-137993
Closed Access | Times Cited: 21
A new insight into the formation of special flavor during the drying process of boletes based on FTIR joint HS-SPME-GC-MS
Chuanmao Zheng, Jieqing Li, Honggao Liu, et al.
LWT (2025), pp. 117373-117373
Open Access
Fingerprinting of Boletus bainiugan: FT-NIR spectroscopy combined with machine learning a new workflow for storage period identification
Guangmei Deng, Honggao Liu, Jieqing Li, et al.
Food Microbiology (2025), pp. 104743-104743
Closed Access
Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods
Limei Xie, Shaoli Guo, H. Dhilleswara Rao, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 685-685
Open Access | Times Cited: 5
Effect of drying temperature on composition of edible mushrooms: Characterization and assessment via HS-GC-MS and IR spectral based volatile profiling and chemometrics
Chuanmao Zheng, Jieqing Li, Honggao Liu, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100819-100819
Open Access | Times Cited: 5
Insights into trehalose mediated physiological and biochemical mechanisms in Zea mays L. under chromium stress
Sadia Zafar, Inam Mehdi Khan, Muhammad Arslan Ashraf, et al.
BMC Plant Biology (2024) Vol. 24, Iss. 1
Open Access | Times Cited: 4
GC-IMS-Based Volatile Characteristic Analysis of Hypsizygus marmoreus Dried by Different Methods
Pufu Lai, Longxiang Li, Yingying Wei, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1322-1322
Open Access | Times Cited: 2
Effects of processing methods on the aroma of Poria cocos and its changing regulations during processing
Xiao Yang, Shu Liu, Luzhi Zeng, et al.
Food Chemistry (2024) Vol. 448, pp. 139151-139151
Closed Access | Times Cited: 1
A study integrated metabolomics, network pharmacology, and machine learning to investigate differential metabolites of volatile compounds in food evaluation: A case of porcini mushrooms
Chaoping Li, Tao Shen, Jieqing Li, et al.
Food Bioscience (2024), pp. 105177-105177
Closed Access | Times Cited: 1
Formation of key aroma compounds in Agrocybe aegerita during hot air drying: Amino acids and reducing sugars identified as flavor precursors
Fan Yang, Erbao Chen, Anzhen Fu, et al.
Food Chemistry (2024) Vol. 465, pp. 141975-141975
Closed Access | Times Cited: 1
Trick or Treat—Jack O’Lanterns Are NOT Good to Eat
Kailee Pollock, Joshua Trebach, Kevin Watkins
Wilderness and Environmental Medicine (2024)
Closed Access
Volatile profiling of Lentinula edodes during cold storage: An integrated GC/MS and transcriptomic analysis
Zhenshan Hou, Libin Sun, Hongli Ren, et al.
Postharvest Biology and Technology (2024) Vol. 216, pp. 113067-113067
Closed Access
Integrated Hs-Spme-Gc–Ms and Uhplc-O-Tof-Ms-Based Metabolomics Revealed the Characteristics Flavor and Nonvolatile Metabolites During the Hydrolysis Process of Boletus Edulis
Fen Qin, Ningmeng Xu, Shihao Dong, et al.
(2024)
Closed Access
Integrated HS-SPME-GC–MS and UHPLC-O-TOF-MS-based metabolomics revealed the characteristics flavor and nonvolatile metabolites during the hydrolysis process of Boletus edulis
Fen Qin, Ningmeng Xu, Shihao Dong, et al.
Food Bioscience (2024), pp. 105115-105115
Closed Access
Metabolite Profiles and Biological Activities of Different Phenotypes of Beech Mushrooms (Hypsizygus marmoreus)
Sang-Wook Jeong, Hyeon Ji Yeo, Neul-I Ha, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3325-3325
Open Access
Effects of storage time on nutritive qualities, volatile components, and microbial community of native grass hay
Yuyu Li, Lifen Hao, Shuai Du, et al.
Journal of Stored Products Research (2024) Vol. 109, pp. 102454-102454
Closed Access
Effect of radio frequency energy combined with natamycin on Aspergillus niger survival and quality of dried shiitake mushroom with different moisture content
Lihui Zhang, Jialing Zhu, Shaojin Wang, et al.
Food Control (2024), pp. 111053-111053
Closed Access
Insights Into the Composition and Antibacterial Activity of Different Parts of Alpinia katsumadai Hayata Based on HS‐SPME‐GC‐MS and HS‐GC‐IMS
Jiaxuan Chen, Xue Chen, Yang Zhang, et al.
Rapid Communications in Mass Spectrometry (2024) Vol. 39, Iss. 3
Closed Access
Fingerprinting of Boletus bainiugan: FT-NIR Spectroscopy Combined with Machine Learning a New Workflow for Storage Period Identification
Guangmei Deng, Jieqing Li, Honggao Liu, et al.
(2024)
Closed Access
Disentangling the Tissue-Specific Variations of Volatile Flavor Profiles of <em>Lentinula edodes</em> Fruiting Body
Yuan Guo, Jing Zhao, Huixian Wei, et al.
(2023)
Open Access | Times Cited: 1
Disentangling the Tissue-Specific Variations of Volatile Flavor Profiles of the Lentinula edodes Fruiting Body
Yuan Guo, Jing Zhao, Huixian Wei, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 86-86
Open Access
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