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:
Flavor Characterization of Native Xinjiang Flat Peaches Based on Constructing Aroma Fingerprinting and Stoichiometry Analysis
Chunyan Li, Youyou Xu, Huimin Wu, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2554-2554
Open Access | Times Cited: 10
Chunyan Li, Youyou Xu, Huimin Wu, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2554-2554
Open Access | Times Cited: 10
Showing 10 citing articles:
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
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
Xiaoying Li, Chunsheng Liu, Junkai Wu, et al.
Food Research International (2025), pp. 115866-115866
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
Effect of low-temperature conditioning using 1-methylcyclopropene versus preservative paper treatment on the aroma volatiles derived from fatty acid metabolism in flat peaches
Sun Zhenkai, Xie Xiaoyan, Bin Wu, et al.
Food Chemistry (2025) Vol. 474, pp. 143219-143219
Closed Access
Sun Zhenkai, Xie Xiaoyan, Bin Wu, et al.
Food Chemistry (2025) Vol. 474, pp. 143219-143219
Closed Access
Impact of postharvest ripening on peach quality: Aroma release and formation mechanism
Gege Liu, Jinfeng Bi, Qinqin Chen
Food Chemistry (2025) Vol. 479, pp. 143743-143743
Closed Access
Gege Liu, Jinfeng Bi, Qinqin Chen
Food Chemistry (2025) Vol. 479, pp. 143743-143743
Closed Access
The Physicochemical Attributes, Volatile Compounds, and Antioxidant Activities of Five Plum Cultivars in Sichuan
Zixi Lin, Binbin Li, Maowen Liao, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3801-3801
Open Access | Times Cited: 10
Zixi Lin, Binbin Li, Maowen Liao, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3801-3801
Open Access | Times Cited: 10
Low temperature conditioning and nitric oxide treatment reduced chilling injury and altered fatty acid metabolism of flat peaches
Fangyuan Song, Zhenkai Sun, Huijing Guo, et al.
Postharvest Biology and Technology (2024) Vol. 218, pp. 113191-113191
Closed Access | Times Cited: 3
Fangyuan Song, Zhenkai Sun, Huijing Guo, et al.
Postharvest Biology and Technology (2024) Vol. 218, pp. 113191-113191
Closed Access | Times Cited: 3
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
Elucidating the influence of volatile compounds on aroma profiles across peach (Prunus persica L.) cultivars and offspring exhibiting diverse flesh colors
Yuanyuan Zhang, Binbin Zhang, Zhixiang Cai, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100901-100901
Open Access
Yuanyuan Zhang, Binbin Zhang, Zhixiang Cai, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100901-100901
Open Access
A Comprehensive Evaluation of Nutritional Quality and Antioxidant Capacity of Different Chinese Eggplant Varieties Based on Multivariate Statistical Analysis
Jian Lyu, Ning Jin, Xianglan Ma, et al.
Antioxidants (2024) Vol. 14, Iss. 1, pp. 10-10
Open Access
Jian Lyu, Ning Jin, Xianglan Ma, et al.
Antioxidants (2024) Vol. 14, Iss. 1, pp. 10-10
Open Access
