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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:

Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil
Sandra Grebenteuch, Lothar W. Kroh, Stephan Drusch, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2417-2417
Open Access | Times Cited: 87

Showing 1-25 of 87 citing articles:

Effects of heat treatment on the profile of volatile flavor components in bamboo shoots
Quanyang Geng, Fang Qin, Maomao Zeng, et al.
Food Bioscience (2024) Vol. 58, pp. 103817-103817
Closed Access | Times Cited: 12
Exploration of markers in oxidized rancidity walnut kernels based on lipidomics and volatolomics
Jiaying Huo, Peng Wu, Hui Ouyang, et al.
Food Research International (2024) Vol. 182, pp. 114141-114141
Closed Access | Times Cited: 10
Integral oxidation Value used as a new oxidation indicator for evaluation of advanced stages of oxidative processes: Intox value
Nicolle Stefani Juncos, Carolina Florencia Cravero, Nelson R. Grosso, et al.
Microchemical Journal (2024) Vol. 204, pp. 111186-111186
Closed Access | Times Cited: 10
Enzymatic Synthesis of a Novel Antioxidant Octacosanol Lipoate and Its Antioxidant Potency in Sunflower Oil
Wen‐Sen He, Liying Zhao, Jiawei Sui, et al.
Journal of Agricultural and Food Chemistry (2024)
Open Access | Times Cited: 9
Fragrant rapeseed oils: A review in production, volatile flavor formation and regulation
Yixin Zhang, Zi-Xiong Zhou, Ming Tan, et al.
Industrial Crops and Products (2024) Vol. 217, pp. 118870-118870
Closed Access | Times Cited: 8
Peanut oils from roasting operations: An overview of production technologies, flavor compounds, formation mechanisms, and affecting factors
Sumin Ma, Caixia Ding, Chuan Zhou, et al.
Heliyon (2024) Vol. 10, Iss. 15, pp. e34678-e34678
Open Access | Times Cited: 8
Investigation of the oxidation rules and oxidative stability of seabuckthorn fruit oil during storage based on lipidomics and metabolomics
Yazhuan Li, Yilai Wan, Jing Wang, et al.
Food Chemistry (2025) Vol. 476, pp. 143238-143238
Closed Access | Times Cited: 1
Gas chromatography ion mobility spectroscopy: A rapid and effective tool for monitoring oil oxidation
Fang Cui, Min Liu, Xue Li, et al.
Food Research International (2023) Vol. 176, pp. 113842-113842
Closed Access | Times Cited: 20
Antioxidant effectiveness between mechanisms of “Chain breaking antioxidant” and “Termination enhancing antioxidant” in a lipid model with essential oils
Paloma Lucía López, Gisela Kay Guerberoff Enemark, Nelson R. Grosso, et al.
Food Bioscience (2023) Vol. 57, pp. 103498-103498
Closed Access | Times Cited: 18
Innovative Solutions for Food Analysis: Microextraction Techniques in Lipid Peroxidation Product Detection
Jorge A. Custodio‐Mendoza, Ana M. Ares-Fuentes, Antonia M. Carro
Separations (2023) Vol. 10, Iss. 10, pp. 531-531
Open Access | Times Cited: 16
Effect of ultrasound and fibre enrichment on aroma profile and texture characteristics of pea protein-based yoghurt alternatives
Julia Matysek, Anne Kathrin Baier, Ann-Marie Kalla-Bertholdt, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 93, pp. 103610-103610
Open Access | Times Cited: 6
Variations in Antioxidant Capacity, Oxidative Stability, and Physicochemical Quality Parameters of Walnut (Juglans regia) Oil with Roasting and Accelerated Storage Conditions
Youssef Elouafy, Zineb Lakhlifi El Idrissi, Adil El Yadini, et al.
Molecules (2022) Vol. 27, Iss. 22, pp. 7693-7693
Open Access | Times Cited: 27
Polylactic acid as a promising sustainable plastic packaging for edible oils
Martina Holler, Jon Alberdi-Cedeño, Arturo Auñon-Lopez, et al.
Food Packaging and Shelf Life (2023) Vol. 36, pp. 101051-101051
Open Access | Times Cited: 13
Pulegone/MENT ratio as an indicator of antioxidant activity for the selection of industrial cultivars of peperina with high antioxidant potential
Nicolle Stefani Juncos, Carolina Florencia Cravero, Nelson R. Grosso, et al.
Industrial Crops and Products (2024) Vol. 216, pp. 118770-118770
Closed Access | Times Cited: 5
Fabrication of novel oleogel enriched with bioactive compounds and assessment of physical, chemical, and mechanical properties and storage stability
Subajiny Sivakanthan, Sabrina Fawzia, Sagadevan Mundree, et al.
LWT (2024) Vol. 204, pp. 116369-116369
Open Access | Times Cited: 5
Effect of Initial Quality of Oil and Thermal Processing on Oxidation Indexes in Canned Tuna
Sobhan Taerian Esfahani, Nafiseh Zamindar, Yasaman Esmaeili, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100553-100553
Open Access | Times Cited: 5
Natural antioxidants as strategy to minimize the presence of lipid oxidation products in canned fish: Research progress, current trends and future perspectives
Fernanda De Jorge Gouvêa, Vanessa Sales de Oliveira, Bárbara Jardim Mariano, et al.
Food Research International (2023) Vol. 173, pp. 113314-113314
Closed Access | Times Cited: 11
Conjugation of lesser mealworm (Alphitobius diaperinus) larvae protein with polyphenols for the development of innovative antioxidant emulsifiers
Aurélie Ballon, María‐Paz Romero, Luis E. Rodriguez‐Saona, et al.
Food Chemistry (2023) Vol. 434, pp. 137494-137494
Open Access | Times Cited: 11
Quality parameters and storage stability of the Norwegian red sea cucumber (Parastichopus tremulus)
Dat Trong Vu, Dionysios Tsoukalas, Anita Nordeng Jakobsen, et al.
Food Bioscience (2025), pp. 105846-105846
Open Access
Supercritical fluid extrusion of pea flour and pea protein concentrate: Effects on off‐flavor removal and sensory improvement
Aamir Iqbal, Abdul Fateh Hosseini, Syed S. H. Rizvi
Journal of Food Science (2025) Vol. 90, Iss. 1
Closed Access
Presence and Impact of Aldol Condensation Products as Off-Notes in Plant-Based Protein Sources
Chloe V. Mayo, Dimitris P. Balagiannis, Valentina Stojceska, et al.
Journal of Agricultural and Food Chemistry (2025) Vol. 73, Iss. 10, pp. 6135-6143
Open Access
Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (T. molitor L.) under Different Drying Regimes
Claudia Keil, Sandra Grebenteuch, Nina Kröncke, et al.
Insects (2022) Vol. 13, Iss. 2, pp. 166-166
Open Access | Times Cited: 18
Aroma characteristics and odor source analysis of roasted Xinjiang thin-shell walnuts (Juglans regia L.) by using multivariate statistical analysis
Hui Pei, Shudong He, Shuyun Liu, et al.
Food Bioscience (2023) Vol. 56, pp. 103312-103312
Closed Access | Times Cited: 9
Physical properties and oxidative stability of mayonnaises fortified with natural deep eutectic solvent, either alone or enriched with pigmented rice bran
Chatchai Siripattanakulkajorn, Piraporn Sombutsuwan, Pierre Villeneuve, et al.
Food Chemistry (2024) Vol. 463, pp. 141124-141124
Open Access | Times Cited: 3
Antioxidant potential of peptides derived from chia seeds (Salvia hispanica L.) as natural preservatives
Anaí León Madrazo, Maira Rubí Segura Campos
Food Chemistry (2024) Vol. 465, pp. 141968-141968
Closed Access | Times Cited: 3
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