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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:

Methodologies to advance the understanding of flavor chemistry
Michele Eliza Cortazzo Menis‐Henrique
Current Opinion in Food Science (2020) Vol. 33, pp. 131-135
Closed Access | Times Cited: 25

Showing 25 citing articles:

Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors
Jian Zhang, Dacheng Kang, Wangang Zhang, et al.
Trends in Food Science & Technology (2021) Vol. 111, pp. 405-425
Closed Access | Times Cited: 145
Evaluation of the adsorption capacity and mechanism of soy protein isolate for volatile flavor compounds: Role of different oxygen-containing functional groups
Bin Zhang, Jingwen Zhang, Xiaobo Yu, et al.
Food Chemistry (2022) Vol. 386, pp. 132745-132745
Closed Access | Times Cited: 42
Exploration of interaction between porcine myofibrillar proteins and selected ketones by GC–MS, multiple spectroscopy, and molecular docking approaches
Rui Wang, Hongwei Zhang, Qian Liu, et al.
Food Research International (2022) Vol. 160, pp. 111624-111624
Closed Access | Times Cited: 41
Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry
Alaa R. Abdulstar, Ammar B. Altemimi, Asaad R. Al‐Hilphy
Foods (2023) Vol. 12, Iss. 7, pp. 1459-1459
Open Access | Times Cited: 24
Comparative characterization of flavor precursors and volatiles of Taihe black-boned silky fowl and Hy-line Brown yolks using multiomics and GC-O-MS-based volatilomics
Weifang Yang, Youyou Yang, Liang Wang, et al.
Food Research International (2023) Vol. 172, pp. 113168-113168
Closed Access | Times Cited: 18
Flavor engineering: A comprehensive review of biological foundations, AI integration, industrial development, and socio-cultural dynamics
Luciano Paganucci de Queiroz, Idelfonso B. R. Nogueira, Ana M. Ribeiro
Food Research International (2024) Vol. 196, pp. 115100-115100
Open Access | Times Cited: 8
Characterization of the non-volatiles and volatiles in correlation with flavor development of cooked goat meat as affected by different cooking methods
Sylvia Indriani, Nattanan Srisakultiew, Papungkorn Sangsawad, et al.
Food Science of Animal Resources (2024)
Open Access | Times Cited: 6
Effect of different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongue
Yingying Liu, Sam Al‐Dalali, Yan Hu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101623-101623
Open Access | Times Cited: 6
A comparative study to determine the key aroma components of yogurt aroma types based on Sensomics and Flavoromics
Haoying Han, Zheting Zhang, Zhijie Yang, et al.
Food Chemistry (2024) Vol. 460, pp. 140618-140618
Closed Access | Times Cited: 6
Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Naematelia aurantialba Fermentation
Tao Sun, Hao Jiang, Kai Yang, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 272-272
Open Access | Times Cited: 24
Analysis of flavor-related compounds in fermented persimmon beverages stored at different temperatures
Xiaowen An, Zijuan Wang, Jiamin Li, et al.
LWT (2022) Vol. 163, pp. 113524-113524
Open Access | Times Cited: 24
Perfume and Flavor Engineering: A Chemical Engineering Perspective
Alı́rio E. Rodrigues, Idelfonso B. R. Nogueira, Rui P. V. Faria
Molecules (2021) Vol. 26, Iss. 11, pp. 3095-3095
Open Access | Times Cited: 25
Aroma Compounds Are Responsible for an Herbaceous Off-Flavor in the Sweet Cherry (Prunus avium L.) cv. Regina during Fruit Development
Juan David Villavicencio Romero, Juan Pablo Zóffoli, Anne Plotto, et al.
Agronomy (2021) Vol. 11, Iss. 10, pp. 2020-2020
Open Access | Times Cited: 24
Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS
Youyou Yang, Jing Li, Jiangtao Xing, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 3997-3997
Open Access | Times Cited: 17
Plant extracts and essential oils in the dairy industry: A review
Mahmoud Abd El‐Aziz, Heba H. Salama, Rehab S. Sayed
Foods and raw materials (2023), pp. 321-337
Open Access | Times Cited: 10
Innovative packaging materials and methods for flavor regulation of prepared aquatic products: Mechanism, classification and future prospective
Xi Zhao, Jian Chen, Huan Li, et al.
Food Innovation and Advances (2023) Vol. 2, Iss. 2, pp. 145-155
Open Access | Times Cited: 9
Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis: a critical review
Valérie Lemarcq, Davy Van de Walle, Viena Monterde, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 20, pp. 5523-5539
Open Access | Times Cited: 17
Data-Independent Acquisition Method for In-Depth Proteomic Screening of Donkey Meat
Liyuan Wang, Honglei Qu, Xinrui Wang, et al.
Agriculture (2024) Vol. 14, Iss. 12, pp. 2102-2102
Open Access | Times Cited: 2
Temporal dominance of Sensations: Do different concepts of “dominance” affect the results?
Katiúcia Alves Amorim, Louise Paiva Passos, Alexandre Henrique Silas Souza, et al.
Food Research International (2024) Vol. 194, pp. 114902-114902
Closed Access | Times Cited: 1
Simulating fatty acid autoxidation and exploring the related volatiles formation mechanism
Youyou Yang, Dapeng Liu, Weihai Xing, et al.
LWT (2024), pp. 117083-117083
Open Access | Times Cited: 1
A Combined Spectroscopy and Computational Molecular Docking Investigation on the Coupling Between β-lactoglobulin Dimers and Vanillin
Layla Barbosa Alves, Thomás Valente de Oliveira, Gustavo Leite Milião, et al.
Food Biophysics (2022) Vol. 18, Iss. 2, pp. 302-313
Closed Access | Times Cited: 5
Plant extracts as flavoring agents
Nikitha Modupalli, Lavanya Devraj, Venkatachalapathy Natarajan
Elsevier eBooks (2022), pp. 165-186
Closed Access | Times Cited: 4
Effects of Various Thermal Processing Approaches on Flavor and Taste Components in Dried Salted Spanish Mackerel
Jing Li, Caiyan Jiang, Xiaoqing Miao, et al.
(2024)
Open Access
Protein Functions and Flavor Control of West African Conch (Nepture volute) Based on Proteomic and Intelligent Sensory Analysis
Junqi Zhan, Yuewen Chen, Gaoshang Li, et al.
Journal of Aquatic Food Product Technology (2023) Vol. 32, Iss. 4, pp. 416-431
Closed Access
Estudo do acoplamento molecular β-lactoglobulina/vanilina – Abordagens espectroscópica e por simulações computacionais de docking
Layla Barbosa Alves
(2022)
Open Access
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