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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:

Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS
Vittorio Capozzi, Valentina Lonzarich, Iuliia Khomenko, et al.
Molecules (2020) Vol. 25, Iss. 5, pp. 1242-1242
Open Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study
Carmen Berbegal, Iuliia Khomenko, Pasquale Russo, et al.
Fermentation (2020) Vol. 6, Iss. 2, pp. 55-55
Open Access | Times Cited: 48
Rapid classification of coffee origin by combining mass spectrometry analysis of coffee aroma with deep learning
Yang Huang, Jiawen Ai, Yanping Zhu, et al.
Food Chemistry (2024) Vol. 446, pp. 138811-138811
Closed Access | Times Cited: 5
Research Advances in Allelopathy of Volatile Organic Compounds (VOCs) of Plants
Yiqi Xie, Libo Tian, Han Xu, et al.
Horticulturae (2021) Vol. 7, Iss. 9, pp. 278-278
Open Access | Times Cited: 36
The future of plant volatile organic compounds (pVOCs) research: Advances and applications for sustainable agriculture
Ramasamy Kanagaraj Murali‐Baskaran, P. Mooventhan, Debanjan Das, et al.
Environmental and Experimental Botany (2022) Vol. 200, pp. 104912-104912
Open Access | Times Cited: 25
Isolation and Identification of Lactococcus lactis and Weissella cibaria Strains from Fermented Beetroot and an Investigation of Their Properties as Potential Starter Cultures and Probiotics
Ewelina Maślak, Michał Złoch, Adrian Arendowski, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2257-2257
Open Access | Times Cited: 23
Screening of mixed-species starter cultures for increasing flavour during fermentation of milk
Dan Tong, Haimin Hu, Ting Li, et al.
International Dairy Journal (2022) Vol. 135, pp. 105473-105473
Closed Access | Times Cited: 17
Proton transfer reaction mass spectrometry: A green alternative for food volatilome profiling
Maria Mazzucotelli, Brian Farneti, Iuliia Khomenko, et al.
Green Analytical Chemistry (2022) Vol. 3, pp. 100041-100041
Open Access | Times Cited: 16
Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons
Anders Peter Wätjen, Luciana De Vero, Estefanía Núñez-Carmona, et al.
Food Microbiology (2023) Vol. 115, pp. 104337-104337
Open Access | Times Cited: 8
Online monitoring of higher alcohols and esters throughout beer fermentation by commercial Saccharomyces cerevisiae and Saccharomyces pastorianus yeast
Rebecca Roberts, Iuliia Khomenko, Graham T. Eyres, et al.
Journal of Mass Spectrometry (2023) Vol. 58, Iss. 10
Open Access | Times Cited: 8
Computational insights into phthalate ester‐linked VOCs: A density functional theory (DFT)‐based approach for chemical ionization mass spectrometry (CI‐MS) analysis
Manjeet Bhatia
Rapid Communications in Mass Spectrometry (2024) Vol. 38, Iss. 18
Closed Access | Times Cited: 2
Pyrolysis of Aesculus chinensis Bunge Seed with Fe2O3/NiO as nanocatalysts for the production of bio-oil material
Yiyang Li, Sabry M. Shaheen, Jörg Rinklebe, et al.
Journal of Hazardous Materials (2021) Vol. 416, pp. 126012-126012
Closed Access | Times Cited: 21
Rapid detection of markers in green coffee beans with different primary processing treatments of Coffea arabica L. from Yunnan
Li Wan, Yan Li, Hong Wang, et al.
Food Chemistry (2024) Vol. 455, pp. 139942-139942
Closed Access | Times Cited: 1
Simultaneous quantification of four furfurals in cheeses by gas chromatography-triple quadrupole mass spectrometry
Mingyu Li, Aiping Yan, Yousheng Huang, et al.
Journal of Food Composition and Analysis (2023) Vol. 118, pp. 105213-105213
Closed Access | Times Cited: 4
Special Issue “Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food”
Eugenio Aprea
Molecules (2020) Vol. 25, Iss. 17, pp. 3811-3811
Open Access | Times Cited: 9
Aroma characterization of raw and electrochemically treated goat whey wastewater
Soteria Elia, Marinos Stylianou, Agapios Agapiou
Sustainable Chemistry and Pharmacy (2022) Vol. 27, pp. 100640-100640
Closed Access | Times Cited: 6
Determination and Risk Assessment of Flavor Components in Flavored Milk
Baorong Chen, Xiaodan Wang, Yumeng Zhang, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2151-2151
Open Access | Times Cited: 2
Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening
Sümeyye Demirci, Hale İnci Öztürk, Didem Sözeri Atik, et al.
European Food Research and Technology (2021) Vol. 247, Iss. 8, pp. 2097-2108
Closed Access | Times Cited: 6
Research on Ammonia Detection at Room Temperature and Wide Humidity Environment Based on In2o3-Pani Porous Membrane
Jingfeng Li, Zhenyu Yuan, Fengzhu Guo, et al.
(2024)
Closed Access
Sampling and sample preparation methods for the determination of the volatile components of milk and dairy products
Di Chen, Hao-Bo Zheng, Rosaria Costa
Elsevier eBooks (2024)
Closed Access
Fresh Cheeses
Ramon S. Rocha, Bianca Cristina Rocha de Oliveira, Maria Eduarda Marques Soutelino, et al.
Methods and protocols in food science (2024), pp. 81-99
Closed Access
Corrigendum to: Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons [Food Microbiol. 115 (2023) 104337]
Anders Peter Wätjen, Luciana De Vero, Estefanía Núñez-Carmona, et al.
Food Microbiology (2023) Vol. 117, pp. 104371-104371
Open Access | Times Cited: 1
Mascarpone cheese from sheep's milk - a new option for the consumer
Félix Roman Munieweg, Emiliane Rodrigues GAVIÃO, Marcela Czarnobay, et al.
Food Science and Technology (2020) Vol. 41, Iss. suppl 2, pp. 568-575
Open Access | Times Cited: 3
Evaluation of nutritional composition and sensory properties of cheese, cheese spreads and traditional butter from Slovak production
Silvia Jakabová, Lucia Benešov‡á, Miroslav Kročko, et al.
Potravinarstvo Slovak Journal of Food Sciences (2021) Vol. 15, pp. 285-295
Open Access | Times Cited: 3
USE OF LACTOBACILLUS SPP. STRAINS WITH CHOLESTEROL-LOWERING EFFECTS AS STARTER CULTURE IN CHEESE
Beste Fırıncıoğulları, Zübeyde Öner
GIDA / THE JOURNAL OF FOOD (2022) Vol. 47, Iss. 2, pp. 266-276
Open Access | Times Cited: 2
Practical Application of a Multi-Bed Adsorbent Tube Coupled with GC-MS for Low-Level VOCs Identification to Achieve Comprehensive Odor Management
Yelim Choi, Kyunghoon Kim, Taeho Lee, et al.
Atmosphere (2022) Vol. 13, Iss. 9, pp. 1457-1457
Open Access | Times Cited: 1
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