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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:

Role of Sulfur Compounds in Vegetable and Mushroom Aroma
Monika Marcinkowska, Henryk H. Jeleń
Molecules (2022) Vol. 27, Iss. 18, pp. 6116-6116
Open Access | Times Cited: 52

Showing 1-25 of 52 citing articles:

Fingerprint analysis of volatile flavor compounds in twenty varieties of Lentinula edodes based on GC-IMS
Meijie Chang, Yin Liu, Zheng Li, et al.
Scientia Horticulturae (2024) Vol. 328, pp. 112893-112893
Closed Access | Times Cited: 6
Enhanced fermentation of radish paocai with Lactiplantibacillus plantarum CBPC and shelf-life extension using e-beam irradiation
Ling Li, Qian Zhou, Zimeng Zheng, et al.
Food Bioscience (2025), pp. 105829-105829
Closed Access
Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications
Adel Mirza Alizadeh, Mansoureh Mohammadi, Fataneh Hashempour‐Baltork, et al.
Food Production Processing and Nutrition (2025) Vol. 7, Iss. 1
Open Access
Preference for and resistance to a toxic sulfur volatile opens up a unique niche in Drosophila busckii
Venkatesh Pal Mahadevan, Diego Galagovsky, Markus Knaden, et al.
Nature Communications (2025) Vol. 16, Iss. 1
Open Access
Dicamba drift on green onions and possibility for overcoming the herbicidal stress by subsequent plant biostimulant application
M. Yanev, N. Shopova, N. Neshev
Acta Horticulturae (2025), Iss. 1416, pp. 393-400
Closed Access
Magnetically recoverable catalysts for efficient multicomponent synthesis of organosulfur compounds
Fadhil Faez Sead, Vicky Jain, Anjan Kumar, et al.
RSC Advances (2025) Vol. 15, Iss. 5, pp. 3928-3953
Open Access
Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef
M. Sebastian Hernandez, D. R. Woerner, J. Chance Brooks, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 3151-3151
Open Access | Times Cited: 15
Fragrant rapeseed oils: A review in production, volatile flavor formation and regulation
Yixin Zhang, Zi-Xiong Zhou, Ming Tan, et al.
Industrial Crops and Products (2024) Vol. 217, pp. 118870-118870
Closed Access | Times Cited: 5
Recent advances in the contribution of glucosinolates degradation products to cruciferous foods odor: factors that influence degradation pathways and odor attributes
Xiao Jia, Qi An, Nawei Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-29
Closed Access | Times Cited: 4
Application of Sorbent-Based Extraction Techniques in Food Analysis
Natalia Drabińska, Monika Marcinkowska, Martyna N. Wieczorek, et al.
Molecules (2023) Vol. 28, Iss. 24, pp. 7985-7985
Open Access | Times Cited: 13
An overview of conceptual-DFT based insights into global chemical reactivity of volatile sulfur compounds (VSCs)
Manjeet Bhatia
Computational Toxicology (2023) Vol. 29, pp. 100295-100295
Closed Access | Times Cited: 11
Real-world observations of reduced nitrogen and ultrafine particles in commercial cooking organic aerosol emissions
Sunhye Kim, Jo Machesky, Drew R. Gentner, et al.
Atmospheric chemistry and physics (2024) Vol. 24, Iss. 2, pp. 1281-1298
Open Access | Times Cited: 3
Effects of pulsed electric field technology on the nutritional value and biological function of plant food
Wenlong Su, Qianxinhong Wang, Jie Li, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 3
Recent advances on mulberry volatile flavor: A review
Di Ma, Huiyu Zhao, Zhenzhen Liu, et al.
Journal of Food Composition and Analysis (2023) Vol. 124, pp. 105665-105665
Closed Access | Times Cited: 10
Effects of Lactiplantibacillus plantarum with different phenotypic features on the nutrition, flavor, gel properties, and digestion of fermented soymilk
Xueliang Zhang, Changliang Zhang, Luyao Xiao, et al.
Food Bioscience (2023) Vol. 55, pp. 103026-103026
Closed Access | Times Cited: 7
Changes in Soil Sulfate Sulfur Content as an Effect of Fertilizer Granules Containing Elemental Sulfur, Halloysite and Phosphate Rock
Aneta Lisowska, B. Filipek-Mazur, Andrzej Kalisz, et al.
Agronomy (2023) Vol. 13, Iss. 5, pp. 1410-1410
Open Access | Times Cited: 5
Dynamic variation and interrelation in the volatile and non-volatile fractions of deep-fried green onion (Allium fistulosum L.) oil with different frying temperatures
Lina Qiao, Jing Wang, Bing Liu, et al.
Journal of Food Composition and Analysis (2023) Vol. 125, pp. 105739-105739
Closed Access | Times Cited: 5
Preference for and resistance to a toxic sulfur volatile opens up a unique niche inDrosophila busckii
Venkatesh Pal Mahadevan, Diego Galagovsky, Markus Knaden, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2024)
Open Access | Times Cited: 1
Incorporating white radish extract and L. plantarum to ultra-filtrated soft cheese for boost its functional, microbiological, and sensory qualities
Samah M. El‐Sayed, Hoda S. El‐Sayed
Biocatalysis and Agricultural Biotechnology (2024) Vol. 58, pp. 103188-103188
Closed Access | Times Cited: 1
Disulfide-adducts with cysteine residues in human serum albumin prove exposure to malodorous mercaptans in vitro
P. Sieber, Dirk Steinritz, Franz Worek, et al.
Analytical Biochemistry (2024) Vol. 692, pp. 115568-115568
Open Access | Times Cited: 1
Microbial β C-S Lyases: Enzymes with Multifaceted Roles in Flavor Generation
Mathieu Schwartz, Nicolas Poirier, Jade Moreno, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 12, pp. 6412-6412
Open Access | Times Cited: 1
Diversity of the Morphometric and Biochemical Traits of Allium cepa L. Varieties
D. Arena, Hajer Ben Ammar, Nikola Major, et al.
Plants (2024) Vol. 13, Iss. 13, pp. 1727-1727
Open Access | Times Cited: 1
Aged garlic therapeutic intervention targeting inflammatory pathways in pathogenesis of bowel disorders
Juan Liu
Heliyon (2024) Vol. 10, Iss. 14, pp. e33986-e33986
Open Access | Times Cited: 1
Formation of key aroma compounds in Agrocybe aegerita during hot air drying: Amino acids and reducing sugars identified as flavor precursors
Fan Yang, Erbao Chen, Anzhen Fu, et al.
Food Chemistry (2024) Vol. 465, pp. 141975-141975
Closed Access | Times Cited: 1
Natural Sulfur Compounds, Allyl Isothiocyanate and Diallyl Disulfide, Promote <i>Cis</i> to <i>Trans</i> Isomerization of Fatty Acid Esters during Heat Treatment
Junji Obi, Kiyomi Furihata, Seizo Sato, et al.
Journal of Oleo Science (2023) Vol. 72, Iss. 9, pp. 881-887
Open Access | Times Cited: 4
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