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:
Flavoromics Approach in Critical Aroma Compounds Exploration of Peach: Correlation to Origin Based on OAV Combined with Chemometrics
Qianqian Li, Bei Li, Rong Zhang, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 837-837
Open Access | Times Cited: 11
Qianqian Li, Bei Li, Rong Zhang, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 837-837
Open Access | Times Cited: 11
Showing 11 citing articles:
Qualitative and quantitative assessment of key aroma compounds, advanced glycation end products and heterocyclic amines in different varieties of commercially roasted meat products
Haonan Shi, Rong‐Mei Gao, Huan Liu, et al.
Food Chemistry (2023) Vol. 436, pp. 137742-137742
Closed Access | Times Cited: 15
Haonan Shi, Rong‐Mei Gao, Huan Liu, et al.
Food Chemistry (2023) Vol. 436, pp. 137742-137742
Closed Access | Times Cited: 15
A study of the correlation between flat peach quality and volatile compounds during cold storage
Yashu Gong, Jiaqi Zheng, Yuting Wang, et al.
European Food Research and Technology (2025)
Closed Access
Yashu Gong, Jiaqi Zheng, Yuting Wang, et al.
European Food Research and Technology (2025)
Closed Access
Assessing Frozen Flavor Variations and Process Adaptability in Peach(Prunus persica L. Batsch) Cultivars Based on Molecular Sensory Technology
Zhongxin Li, Xinping Deng, Qian Zhao, et al.
Food Bioscience (2025) Vol. 65, pp. 106047-106047
Closed Access
Zhongxin Li, Xinping Deng, Qian Zhao, et al.
Food Bioscience (2025) Vol. 65, pp. 106047-106047
Closed Access
Machine learning and flavoromics-based research strategies for determining the characteristic flavor of food: A review
Donglin Cai, Xueqing Li, Huifang Liu, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104794-104794
Closed Access | Times Cited: 4
Donglin Cai, Xueqing Li, Huifang Liu, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104794-104794
Closed Access | Times Cited: 4
Characteristic aroma analysis and interaction study of key aroma compounds of Chuanhong congou black tea
Lei Jin, Xueyan Lian, Li Chen, et al.
European Food Research and Technology (2023) Vol. 250, Iss. 2, pp. 441-454
Closed Access | Times Cited: 10
Lei Jin, Xueyan Lian, Li Chen, et al.
European Food Research and Technology (2023) Vol. 250, Iss. 2, pp. 441-454
Closed Access | Times Cited: 10
Characteristic aroma identification of differentially colored peach fruits based on HS-SPME-GC–MS
Chen Feng, Yang Ni, Yingying Zhang, et al.
Food Chemistry (2024) Vol. 467, pp. 142280-142280
Closed Access | Times Cited: 2
Chen Feng, Yang Ni, Yingying Zhang, et al.
Food Chemistry (2024) Vol. 467, pp. 142280-142280
Closed Access | Times Cited: 2
Preparation and Characterization of Prickly Ash Peel Oleoresin Microcapsules and Flavor Retention Analysis
Zhiran Zhang, Ziyan Zhang, Xichao Li, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1726-1726
Open Access | Times Cited: 2
Zhiran Zhang, Ziyan Zhang, Xichao Li, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1726-1726
Open Access | Times Cited: 2
Comparative analysis of composition and content of flavonoid metabolites in different tissues of Chinese jujube and sour jujube based on UPLC-ESI MS/MS metabolomics
Xiaojing Qiu, Xumao Li, Shen Lianying, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 2, pp. 2881-2908
Open Access | Times Cited: 5
Xiaojing Qiu, Xumao Li, Shen Lianying, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 2, pp. 2881-2908
Open Access | Times Cited: 5
Study on the Effect of Different Concentrations of SO2 on the Volatile Aroma Components of ‘Beibinghong’ Ice Wine
Baoxiang Zhang, Weiyu Cao, Changyu Li, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1247-1247
Open Access | Times Cited: 1
Baoxiang Zhang, Weiyu Cao, Changyu Li, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1247-1247
Open Access | Times Cited: 1
Assessment of Volatile Characteristics of Okinawan Pineapple Breeding Lines by Gas-Chromatography–Mass-Spectrometry-Based Electronic Nose Profiling and Odor Activity Value Calculation
Yonathan Asikin, Mutsumi Kawahara, Sora Kochi, et al.
Chemosensors (2023) Vol. 11, Iss. 10, pp. 512-512
Open Access | Times Cited: 3
Yonathan Asikin, Mutsumi Kawahara, Sora Kochi, et al.
Chemosensors (2023) Vol. 11, Iss. 10, pp. 512-512
Open Access | Times Cited: 3
Superior high-efficiency and high-throughput volatile flavor extraction of Japanese fermented seasonings by solvent-assisted stir bar solid extraction with reverse extraction
Yoko Iijima, Azusa Miwa, Kaito Shimada, et al.
Journal of Bioscience and Bioengineering (2024) Vol. 137, Iss. 5, pp. 372-380
Closed Access
Yoko Iijima, Azusa Miwa, Kaito Shimada, et al.
Journal of Bioscience and Bioengineering (2024) Vol. 137, Iss. 5, pp. 372-380
Closed Access
