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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:

Comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper (Capsicum annuum L.)
Jing Zhang, Cheng Wang, Junwen Wang, et al.
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 18

Showing 18 citing articles:

Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics
Xueya Wang, Karen H. Lu, Wenxin Li, et al.
Food Chemistry X (2025) Vol. 26, pp. 102210-102210
Open Access
Enhancing Growth, Yield, and Nutritional Value of Capsicum Annuum: Evaluating Micronutrient Efficiency and Varietal Performance
Md. Mukhtar Hossain, Md. Abul Kalam Azad, Edward Binod Soren, et al.
(2025)
Closed Access
Effects of chili meal supplementation on productive performance, intestinal health, and liver lipid metabolism of laying hens fed low-protein diets
Yiming Xiao, Mingming Ai, J. Miao, et al.
Poultry Science (2025), pp. 105001-105001
Open Access
Varietal influence on bioactive compounds and antioxidant activity in chilies during development stages
Most. Jesmin Akhter, Sumaia Akhter, Shanta Islam, et al.
Heliyon (2024) Vol. 10, Iss. 17, pp. e37406-e37406
Open Access | Times Cited: 3
Analysis of Important Volatile Organic Compounds and Genes Produced by Aroma of Pepper Fruit by HS-SPME-GC/MS and RNA Sequencing
Yinhui Qiu, Yongqing Li, Lidong Wu, et al.
Plants (2023) Vol. 12, Iss. 12, pp. 2246-2246
Open Access | Times Cited: 7
Phytonutritional and Sensorial Assessment of a Novel Functional Beverage Formulated from an Underutilized Fruit of Carissa spinarum L
Turfa Mamoona, Nagina Rafique, Muhammad Zubair Khan, et al.
ACS Omega (2023) Vol. 8, Iss. 36, pp. 32643-32655
Open Access | Times Cited: 5
Enhancement of Spices’ Inherent Characteristics Using Mid-Infrared Ray – A Pioneering Research
T Umakanthan
Food Science & Nutrition Technology (2024) Vol. 9, Iss. 1, pp. 1-16
Open Access | Times Cited: 1
Alterations in physico-chemical properties, microstructure, sensory characteristics, and volatile compounds of red pepper (Capsicum annuum var. conoides) during various thermal drying durations
Cen Li, Yongjun Wu, Qiyan Zhu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101566-101566
Open Access | Times Cited: 1
Piquin chili, a wild spice: natural variation in nutraceutical contents
Rogelio Pérez-Ramírez, Yolanda del Rocio Moreno‐Ramírez, Gilberto Ruiz-De-La-Cruz, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes
Hao Luo, Yongjun Wu, Jing Jin, et al.
RSC Advances (2024) Vol. 14, Iss. 23, pp. 16368-16378
Open Access
Detection and analysis of VOCs in Chili pepper based on HS-SPME-GC×GC-TOFMS and HS-SPME-GC-MS techniques
Chenxi Ji, Sihui Guan, Chenxu Liu, et al.
Vegetable Research (2024) Vol. 4, Iss. 1
Closed Access
Volatile metabolomics and transcriptomics analyses provide insights into the mechanism of volatile changes during fruit development of ‘Ehime 38’ (Citrus reticulata) and its bud mutant
Jiaxian He, Zeyu Qin, Kexin Liu, et al.
Frontiers in Plant Science (2024) Vol. 15
Open Access
Unraveling the impact of disinfection treatment on the microbial community successions and quality attributes of green peppers (Capsicum annuum L.) during storage
Qianqian Jiang, Rongrong Lu, Zhihong Ma, et al.
Food Research International (2024) Vol. 196, pp. 115020-115020
Closed Access
Genetic Diversity Analysis of Capsicum frutescens Based on Simplified Genome Sequencing Technology
Lidong Wu, Yinhui Qiu, Shuting Lin, et al.
Horticulturae (2024) Vol. 10, Iss. 9, pp. 1004-1004
Open Access
Characterization of key aroma-active compounds in Zanthoxylum schinifolium by sensory evaluation and multiple instrumental analyses
Jia Wang, Fan Yang, Jiayi Guo, et al.
Journal of Food Composition and Analysis (2024) Vol. 136, pp. 106848-106848
Closed Access
What Do We Know About Capsicum Volatilome?
Yesenia Ithaí Ángeles‐López, David José Martínez-Cano, Nemesio Villa‐Ruano
Chemistry & Biodiversity (2024)
Closed Access
Exploring the Metabolome and Antimicrobial Properties of Capsicum annuum L. (Baklouti and Paprika) Dried Powders from Tunisia
Annalisa Serio, Francesca Maggio, Anis Ben Hsouna, et al.
Molecules (2024) Vol. 29, Iss. 22, pp. 5236-5236
Open Access
Analysis of Volatile Organic Compounds of Different Types of Peppers (Capsicum annuum L.) Using Comprehensive Two‐Dimensional Gas Chromatography With Time‐of‐Flight Mass Spectrometry
Huixia Zhu, Min Wei, Yuxin Zhang, et al.
eFood (2024) Vol. 5, Iss. 6
Open Access
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