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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:

Flavor–food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design
Xiao Chen, Wangang Zhang, Siew Young Quek, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 5, pp. 4004-4029
Closed Access | Times Cited: 18

Showing 18 citing articles:

Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions
Yueqi Wang, Huifang Wang, Huan Xiang, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104523-104523
Closed Access | Times Cited: 9
Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics
Xin Li, Busheng Zhang, Wenxuan Li, et al.
Food Chemistry (2023) Vol. 441, pp. 138274-138274
Closed Access | Times Cited: 11
Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review
Jean‐Luc Le Quéré, Rachel Schoumacker
Molecules (2023) Vol. 28, Iss. 17, pp. 6308-6308
Open Access | Times Cited: 8
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: 8
Using a Machine Learning Regression Approach to Predict the Aroma Partitioning in Dairy Matrices
Marvin Anker, Christine Borsum, Youfeng Zhang, et al.
Processes (2024) Vol. 12, Iss. 2, pp. 266-266
Open Access | Times Cited: 2
Flavor intensity is reduced in pureed food: A study using instrumental and sensory analyses
Fuyumi Horie, Mio Kamei, Misaki Nishibe, et al.
Food Quality and Preference (2024) Vol. 115, pp. 105121-105121
Closed Access | Times Cited: 2
Modulating Digestibility and Mitigating Beany Flavor of Pea Protein
Yanyan Lao, Qianyu Ye, Yong Wang, et al.
Food Reviews International (2024) Vol. 40, Iss. 9, pp. 3129-3158
Open Access | Times Cited: 2
Unraveling the chemosensory characteristics on different types of spirits based on sensory contours and quantitative targeted flavoromics analysis
He Huang, Yiyuan Chen, Jiaxin Hong, et al.
Food Chemistry X (2024) Vol. 23, pp. 101716-101716
Open Access | Times Cited: 2
Development of new frozen food products: The effects of product attributes and marketing factors on sales of frozen cooked rice and dumplings
Nayeong Kim, Hailey Hayeon Joo, Brian Hong Sok Kim, et al.
Journal of Sensory Studies (2024) Vol. 39, Iss. 1
Closed Access | Times Cited: 1
Basic amino acids treatment prior to spray drying improved the functional properties and flavor attributes of soy protein isolate
Jing Li, Shuxin Ye, Abel Wend‐Soo Zongo, et al.
LWT (2023) Vol. 188, pp. 115447-115447
Open Access | Times Cited: 4
14C-Isotope Use to Quantify Covalent Reactions between Flavor Compounds and β-Lactoglobulin
I.I. Shepelev, Gary A. Reineccius
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 18, pp. 10579-10583
Closed Access
Development of Sustainable Vegan Pea Protein-Zinc Complex: Characterization, In Vitro Cellular Mineral Uptake, and Application in Functional Biscuit Production
Aprjita Jindal, Nikhil Dnyaneshwar Patil, Aarti Bains, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-18
Open Access
Multi-dimensional evaluation of the impacts of heat treatment processes on the flavor quality of antarctic krill
Shen Li, Xiao Chen, Yongsheng Zhou, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 8, pp. 6419-6432
Closed Access
Dynamic changes in aromas and precursors of edible fungi juice: mixed lactic acid bacteria fermentation enhances flavor characteristics
Hailan Sun, Jiaxin Du, Xingyue Yan, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 14, pp. 8541-8552
Closed Access
Potential of green bael leaves powder and its quality characteristics for the development of novel food products
Prathiksa Pramanik, Souvik Tewari, Anindita Ray
Journal of Medicinal Plants Studies (2024) Vol. 12, Iss. 4, pp. 74-77
Open Access
Plant-based seafood alternatives: Current insights on the nutrition, protein-flavour interactions, and the processing of these foods.
Enoch Enorkplim Abotsi, Yashodha Panagodage, Marcia English
Current Research in Food Science (2024) Vol. 9, pp. 100860-100860
Open Access
Inulin or xylooligosaccharide addition to dulce de leche affects consumers’ sensory experience and emotional response
Elson Rogério Tavares Filho, Tatiana Colombo Pimentel, Ramon Silva, et al.
Food Research International (2024) Vol. 200, pp. 115492-115492
Closed Access
Investigation of noncovalent interaction between chelate-soluble pectin from muskmelon and selected volatile during thermal processing using multiple spectroscopy and molecular dynamics
Xin Pan, Shuang Bi, Yingying Xu, et al.
Food Chemistry (2024) Vol. 469, pp. 142489-142489
Closed Access
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