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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:

Monitoring Changes in the Volatile Compounds of Tea Made from Summer Tea Leaves by GC-IMS and HS-SPME-GC-MS
Jiyuan Xu, Ying Zhang, Fei Yan, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 146-146
Open Access | Times Cited: 40

Showing 1-25 of 40 citing articles:

Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS
Xuebo Yang, Qiuhan Chen, Shouchun Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101291-101291
Open Access | Times Cited: 24
The flavor substances changes in Fuliang green tea during storage monitoring by GC–MS and GC-IMS
Jiyuan Xu, Ying Zhang, Changbao Hu, et al.
Food Chemistry X (2023) Vol. 21, pp. 101047-101047
Open Access | Times Cited: 25
Characteristic flavor compounds in Guizhou green tea and the environmental factors influencing their formation: Investigation using stable isotopes, electronic nose, and headspace-gas chromatography ion migration spectrometry
Yonghui Ge, Ling Wang, Yongji Huang, et al.
LWT (2024) Vol. 196, pp. 115887-115887
Open Access | Times Cited: 11
Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel
Caiyan Jiang, Yang Liu, Wengang Jin, et al.
Food Chemistry X (2024) Vol. 21, pp. 101126-101126
Open Access | Times Cited: 9
Effects of solid-state fermentation with Bacillus subtilis LK-1 on the volatile profile, catechins composition and antioxidant activity of dark teas
Leike Xiao, Chenghongwang Yang, Xilu Zhang, et al.
Food Chemistry X (2023) Vol. 19, pp. 100811-100811
Open Access | Times Cited: 20
Identification of characteristic flavor compounds of boletus edulis from different regions based on by E-nose, HS-GC-IMS and HS-SPME-GC–MS
Weilan Li, Luxi Zi, Ningmeng Xu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101601-101601
Open Access | Times Cited: 5
Analysis of Volatile Compounds and Vintage Discrimination of Raw Pu-erh Tea Based on GC-IMS and GC-MS Combined with Data Fusion
Haoran Huang, Xinyu Chen, Ying Wang, et al.
Journal of Chromatography A (2025) Vol. 1743, pp. 465683-465683
Closed Access
Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea
Wei Pang, Qiang Fu, Caixia Xu, et al.
Food Chemistry (2025) Vol. 473, pp. 143018-143018
Closed Access
Comprehensive investigation on the dynamic changes of volatile organic compounds in three peach cultivars during fruit development
Xiaoying Li, Chunsheng Liu, Junkai Wu, et al.
Food Research International (2025), pp. 115866-115866
Closed Access
Evaluating the impact of different processing methods on the flavor characteristics of Gorgon Euryale seeds using electronic tongue, electronic nose, gas chromatography‐mass spectrometry, and gas chromatography‐ion mobility spectrometry
Haiwen Sun, Minxin Yang, Tosin Michael Olajide, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Application of gas chromatography‐ion mobility spectrometry in tea (Camellia sinensis): A comprehensive review
Xiangyang Guo, Xiaochun Wan, Chi‐Tang Ho
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Comparative Analysis of Nutrition Quality and Volatile Compounds in Mature European and Asian Red Pears
Wenyuan Li, Menghua Lin, Yahui Li, et al.
(2025)
Closed Access
Multiomics provides insights into dynamic changes of aromatic profile during flue-curing process in tobacco (Nicotiana tabacum L.) leaves
Ruiqi Wang, Binghui Zhang, Gang Gu, et al.
BMC Plant Biology (2025) Vol. 25, Iss. 1
Open Access
Effect of Stir-frying Temperature on Volatile Aroma Compounds in Pixian Broad Bean paste
Lilan Chen, Can Yuan, Mingfeng Qiao, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101156-101156
Closed Access
Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics
Yanping Lin, Ying Wang, Yibiao Huang, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2433-2433
Open Access | Times Cited: 14
Characterization of the Sensory Properties and Quality Components of Huangjin Green Tea Based on Molecular Sensory-Omics
Ni Zhong, Xi Zhao, Penghui Yu, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3234-3234
Open Access | Times Cited: 12
Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper
Yiling Xiong, Chenglin Zhu, Baozhu Wu, et al.
Fermentation (2024) Vol. 10, Iss. 2, pp. 111-111
Open Access | Times Cited: 4
Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses
Zhiwei Hou, Ziyue Chen, Le Li, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2653-2653
Open Access | Times Cited: 3
Drying-Induced Metabolic Changes in Daylily: A Comprehensive Analysis of VOC profiles and Antidepressant Compounds
Zhiying Yuan, Minsi Xie, Yu‐Tung Huang, et al.
Journal of Food Composition and Analysis (2024) Vol. 137, pp. 106849-106849
Closed Access | Times Cited: 3
HS-SPME-GC-MS untargeted metabolomics reveals key volatile compound changes during Liupao tea fermentation
Jianfeng Liang, Hailin Wu, Mingfei Lu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101764-101764
Open Access | Times Cited: 2
Characteristic Aroma Screening among Green Tea Varieties and Electronic Sensory Evaluation of Green Tea Wine
Feifei Wu, Bo Lin, Jing Chen, et al.
Fermentation (2024) Vol. 10, Iss. 9, pp. 449-449
Open Access | Times Cited: 2
Impact of Mild Field Drought on the Aroma Profile and Metabolic Pathways of Fresh Tea (Camellia sinensis) Leaves Using HS-GC-IMS and HS-SPME-GC-MS
Xiaohui Liu, Fabao Dong, Yucai Li, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3412-3412
Open Access | Times Cited: 2
The Characteristic Aroma Compounds of GABA Sun-Dried Green Tea and Raw Pu-Erh Tea Determined by Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry and Relative Odor Activity Value
Chenyang Ma, Chang Gao, Yuanda Li, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4512-4512
Open Access | Times Cited: 7
Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, Hs-Spme-Gc-Ims/Gc×gc-Ms, and Chemometrics
Yanping Lin, Ping Yang, Ying Wang, et al.
(2023)
Open Access | Times Cited: 6
Development of Assessment Criteria for Managing the Quality of Taishan Black Tea
Xiaochen Wen, Tongtong Xie, Chen Xin-ying, et al.
Agronomy (2024) Vol. 14, Iss. 2, pp. 360-360
Open Access | Times Cited: 1
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