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:
Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review
Jean‐Luc Le Quéré, Rachel Schoumacker
Molecules (2023) Vol. 28, Iss. 17, pp. 6308-6308
Open Access | Times Cited: 8
Jean‐Luc Le Quéré, Rachel Schoumacker
Molecules (2023) Vol. 28, Iss. 17, pp. 6308-6308
Open Access | Times Cited: 8
Showing 8 citing articles:
Drivers of the In-Mouth Interaction between Lupin Protein Isolate and Selected Aroma Compounds: A Proton Transfer Reaction of Flight–Mass Spectrometry and Dynamic Time Intensity Analysis
Cristina Barallat-Pérez, Michele Pedrotti, Teresa Oliviero, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 15, pp. 8731-8741
Open Access | Times Cited: 3
Cristina Barallat-Pérez, Michele Pedrotti, Teresa Oliviero, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 15, pp. 8731-8741
Open Access | Times Cited: 3
Flavor intensity is reduced in pureed food: A study using instrumental and sensory analyses
Fuyumi Horie, Mio Kamei, Misaki Nishibe, et al.
Food Quality and Preference (2024) Vol. 115, pp. 105121-105121
Closed Access | Times Cited: 2
Fuyumi Horie, Mio Kamei, Misaki Nishibe, et al.
Food Quality and Preference (2024) Vol. 115, pp. 105121-105121
Closed Access | Times Cited: 2
Unlocking the potential of odor-induced sugar reduction: an updated review of the underlying mechanisms, substance selections, and technical methodologies
Lin Zhu, Fei Pan, Felix Stöppelmann, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104423-104423
Open Access | Times Cited: 1
Lin Zhu, Fei Pan, Felix Stöppelmann, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104423-104423
Open Access | Times Cited: 1
Influence of Cheese Composition on Aroma Content, Release, and Perception
Isabelle Andriot, Chantal Septier, Caroline Peltier, et al.
Molecules (2024) Vol. 29, Iss. 14, pp. 3412-3412
Open Access
Isabelle Andriot, Chantal Septier, Caroline Peltier, et al.
Molecules (2024) Vol. 29, Iss. 14, pp. 3412-3412
Open Access
Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds
M.J. Beriain, Inmaculada Gómez, Susana García, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2443-2443
Open Access
M.J. Beriain, Inmaculada Gómez, Susana García, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2443-2443
Open Access
Water–triglyceride interfaces limit permeability and diffusion of aroma molecules in butter
Tobias Koch, Heiko Briesen
European Journal of Lipid Science and Technology (2024)
Open Access
Tobias Koch, Heiko Briesen
European Journal of Lipid Science and Technology (2024)
Open Access
Innovation in Sensory Assessment of Processed Meat Products
Tina Nurkhoeriyati, Nurul Huda
(2024), pp. 513-523
Closed Access
Tina Nurkhoeriyati, Nurul Huda
(2024), pp. 513-523
Closed Access
Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods
In Hee Cho, Devin G. Peterson
Food Science and Biotechnology (2024) Vol. 34, Iss. 1, pp. 19-29
Closed Access
In Hee Cho, Devin G. Peterson
Food Science and Biotechnology (2024) Vol. 34, Iss. 1, pp. 19-29
Closed Access
