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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:

Analysis of Volatile Organic Compounds in Milk during Heat Treatment Based on E-Nose, E-Tongue and HS-SPME-GC-MS
Ning Yuan, Xuelu Chi, Qiaoyan Ye, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1071-1071
Open Access | Times Cited: 19

Showing 19 citing articles:

Unraveling volatilomics profiles of milk products from diverse regions in China
Yun Huang, Hongfang Cao, Minghui Pan, et al.
Food Research International (2024) Vol. 179, pp. 114006-114006
Closed Access | Times Cited: 7
Effects of S. cerevisiae strains on the sensory characteristics and flavor profile of kiwi wine based on E-tongue, GC-IMS and 1H-NMR
Qian Zhang, Jian Ma, Yupei Yang, et al.
LWT (2023) Vol. 185, pp. 115193-115193
Open Access | Times Cited: 16
Predicting odorous emissions from bitumen collected at 13 refineries: A combined GC–MS and supervised learning approach
Zachary Deller, Filippo Giustozzi, Subashani Maniam
Fuel (2024) Vol. 364, pp. 131142-131142
Open Access | Times Cited: 2
Quality Assessment of Loquat under Different Preservation Methods Based on Physicochemical Indicators, GC–MS and Intelligent Senses
Mingfeng Qiao, Siyue Luo, Z. Zherenyongzhong, et al.
Horticulturae (2024) Vol. 10, Iss. 5, pp. 499-499
Open Access | Times Cited: 2
κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation
Ni He, Xinran Chen, Lin Li, et al.
Food Chemistry (2024) Vol. 456, pp. 139859-139859
Closed Access | Times Cited: 2
Non‐volatile and volatile compound changes in blueberry juice inoculated with different lactic acid bacteria strains
Jun Wang, Bo‐Cheng Wei, Yan‐Rong Zhai, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 5, pp. 2587-2596
Closed Access | Times Cited: 5
Comparison of Growth, Gut Microbiota Composition, and Taste Sensory Profile of Abalone (Haliotis discus hannai) Fed Diets Formulated With Heat-Treated Or Fermented Seaweed (Sargassum horneri) Meal
Sang‐Woo Hur, Josel Cadangin, Seunghan Lee, et al.
Journal of Shellfish Research (2024) Vol. 43, Iss. 1
Closed Access | Times Cited: 1
Evaluating the feasibility of powder milk production by pulse spray drying: An approach on sensory properties, toxicological assessment, and microbial inactivation
Adriana Dantas, María Dolors Guárdia, Berta Torrents-Masoliver, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 97, pp. 103800-103800
Closed Access | Times Cited: 1
Comprehensive comparison of flavor and metabolomic profiles in kiwi wine fermented by kiwifruit flesh with different colors
Qian Zhang, Yuyan Ma, Fang Wan, et al.
LWT (2024) Vol. 208, pp. 116719-116719
Open Access | Times Cited: 1
A Rapid Method to Predict Beer Shelf Life Using an MS-Based e-Nose
Ana Carolina de Lima, Laura Aceña, Montserrat Mestres, et al.
Beverages (2024) Vol. 10, Iss. 1, pp. 11-11
Open Access
Enhancing milk quality assessment: A novel approach using an optical tongue with fiber-based Mach–Zehnder interferometry
Renato Luiz Faraco Filho, A. A. ANDRADE, Deivid Campos, et al.
Journal of Food Engineering (2024) Vol. 375, pp. 112057-112057
Closed Access
Elektronik Burun ve Makine Öğrenmesi Yöntemleri Kullanılarak Gıda Aromalarının Sınıflandırılması
İlyas Özer, Kutlucan Görür, Onursal Çetin, et al.
Mühendislik Bilimleri ve Araştırmaları Dergisi (2024) Vol. 6, Iss. 1, pp. 35-41
Open Access
Effects of boiling medium pH and chilling storage on the changes in volatile profiles of boiled chicken flesh
Pattarabhorn Pakaweerachat, Teerin Chysirichote
Food Science of Animal Resources (2024) Vol. 44, Iss. 5, pp. 1096-1107
Open Access
Characterization and storage stability of milk pudding incorporated with cashew nut (Anacardium occidentale L.) testa phenolic extract
P. Sruthi, M. R. Asha, Sudheer Kumar Yannam, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 7, pp. 5826-5843
Closed Access
The hotspot of consumers complaints on infant formula: Exploring the relationship among volatile components, sensory evaluation, and aroma recombination and omission experiment
Shuwen Kong, Su Yufang, Zhichao Li, et al.
Journal of Food Composition and Analysis (2024) Vol. 134, pp. 106555-106555
Closed Access
Flavor Identification Based on Olfactory-Taste Synesthesia Model and Hybrid Convolutional Neural Network-Random Forest
Wenbo Zheng, Guangyuan Pan, Fengzeng Zhu, et al.
Measurement Science and Technology (2024) Vol. 35, Iss. 11, pp. 115115-115115
Closed Access
Comparison of flavour of ghee from different pastoral areas based on electronic nose and GC–MS
Axi Su, Anna Dai, Liqi Yan, et al.
International Journal of Dairy Technology (2024)
Closed Access
Chemically modified filter paper with Jaman fruit extract for visual sensing of milk freshness
Muhammad Naeem Shabbir, Adeel Ahmad, Muhammad Aslam, et al.
Food Chemistry (2024) Vol. 466, pp. 142181-142181
Closed Access
Effect of Whey Protein Changes on Milk Flavor and Sensory Characteristics During Heating
Zheting Zhang, Kexin Jiang, Aolin Yang, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 33-33
Open Access
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