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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:

Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS
Shi Nie, Laihao Li, Yueqi Wang, et al.
Food Bioscience (2022) Vol. 50, pp. 102048-102048
Closed Access | Times Cited: 61

Showing 1-25 of 61 citing articles:

Progress on odor deterioration of aquatic products: Characteristic volatile compounds, analysis methods, and formation mechanisms
Hao Cheng, Jinfeng Wang, Jing Xie
Food Bioscience (2023) Vol. 53, pp. 102666-102666
Closed Access | Times Cited: 55
Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS
Xuebo Yang, Qiuhan Chen, Shouchun Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101291-101291
Open Access | Times Cited: 32
Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS
Jianmin Chen, Wanwan Wang, Jiahui Jin, et al.
Food Research International (2024) Vol. 192, pp. 114772-114772
Closed Access | Times Cited: 18
Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly
Xingwei Wang, Xinshuo Wang, Xiaoming Zhang, et al.
Food Research International (2023) Vol. 172, pp. 113106-113106
Closed Access | Times Cited: 34
Classification and characterization on sorghums based on HS-GC-IMS combined with OPLS-DA and GA-PLS
Mengjie Liu, Yang Yang, Xiaobo Zhao, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100692-100692
Open Access | Times Cited: 14
Effect of lipase and lipoxygenase on lipid metabolism and the formation of main volatile flavour compounds in fermented fish products: a review
Q. H. Ye, Junrui Tan, He Xiao-Rong, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1248-1259
Closed Access | Times Cited: 13
GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods
Qiuhan Chen, Xuebo Yang, Pengzhi Hong, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 390-390
Open Access | Times Cited: 11
Microwave heating and conduction heating pork belly: Influence of heat transfer modes on volatile compounds and aroma attributes
Xingwei Wang, Chunli Fan, Xuejiao Wang, et al.
Food Bioscience (2023) Vol. 52, pp. 102438-102438
Closed Access | Times Cited: 20
Lipid changes and volatile compounds formation in different processing stages of dry-cured Spanish mackerel
Shanyu Wang, Chong Jian, Mengyue Hu, et al.
Food Quality and Safety (2024) Vol. 8
Open Access | Times Cited: 6
Insight into the aroma and taste enrichment pattern in Chinese traditional braised soup based on HS-SPME-GC-MS and HS-GC-IMS
Feifei Wang, Debin Guo, Pingwei Wen, et al.
Food Bioscience (2024) Vol. 60, pp. 104345-104345
Closed Access | Times Cited: 6
Characterization of Flavor Profile of “Nanx Wudl” Sour Meat Fermented from Goose and Pork Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Electronic Nose and Tongue
Xin Zhao, Jianying Feng, Luca Laghi, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2194-2194
Open Access | Times Cited: 16
Analysis of volatile compounds and flavor fingerprint in hairtail (Trichiurus lepturus) during air-drying using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)
Yueqin Liao, Yixuan Ding, Yingru Wu, et al.
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 15
Establishment of intermittent ultrasound-complex enzyme deodorization technology for tilapia based on GC-IMS and HS-SPME-GC/MS analysis
Xin Sun, Xiaoli Liu, Wei Yang, et al.
Food Bioscience (2024) Vol. 61, pp. 104806-104806
Closed Access | Times Cited: 5
Exploring the effect of mold fermentation on the taste and flavor properties of traditional Japanese smoked-dried bonito (katsuobushi)
Jing Yu, Liuwei Yang, Zhenhua Ma, et al.
Food Bioscience (2023) Vol. 56, pp. 103366-103366
Closed Access | Times Cited: 11
Explorative study for the rapid detection of adulterated surimi using gas chromatography-ion mobility spectrometry
Jingyi Chen, Haiqing Tang, Mengyun Wang, et al.
Food Chemistry (2023) Vol. 439, pp. 138083-138083
Closed Access | Times Cited: 11
Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectroscopy
Haibin Yuan, Huachang Wu, Mingfeng Qiao, et al.
Molecules (2024) Vol. 29, Iss. 7, pp. 1542-1542
Open Access | Times Cited: 4
Effect of atmospheric cold plasma treatment on the flavor of high-fat aquatic products: A case study of golden pomfret (Trachinotus ovatus, family Bramidae) oil using GC-MS, GC-IMS, and an E-nose.
Jixiang Zhang, Feifan Wu, Yusufu Kasato, et al.
LWT (2024) Vol. 210, pp. 116843-116843
Open Access | Times Cited: 4
Discrimination and Characterization of Volatile Compounds Variations during Ghee Fermentation Using GC - MS and GC - IMS
Xiaolin Liang, Zhechuan Zhang, Liqi Yan, et al.
Food Bioscience (2025) Vol. 65, pp. 106020-106020
Closed Access
Improvement of the quality and safety of low-salt fish sauce by reconstruction of microbial community through cooperative fermentation of starters
Chunsheng Li, Yongqiang Zhao, Yueqi Wang, et al.
Food Research International (2025) Vol. 205, pp. 115972-115972
Closed Access
Effects of synthetic microbial community fermentation on volatile flavor and quality characteristics of ginger pickle
Yankai Min, Qing Zhang, Jiali Liu, et al.
Food Research International (2025) Vol. 207, pp. 116077-116077
Closed Access
Effects of different thermal processing methods on physicochemical properties, microstructure, nutritional quality and volatile flavor compounds of silver carp bone soup
Shi Nie, Lu Zhang, Yutong Xie, et al.
Food Chemistry X (2025) Vol. 26, pp. 102319-102319
Open Access
GC-IMS combined with multivariate statistical analysis: An efficient strategy for characterizing flavor components and assessing storage stability of egg yolk powder
Jiahui Song, Shuyun Chen, Songyi Lin, et al.
Food Chemistry (2025) Vol. 479, pp. 143837-143837
Closed Access
Unraveling the generation mechanism of volatile compounds in intermittent microwave‐dried anchovies via HS‐GC‐IMS and MMSE‐GC‐MS
Jian Shi, Tao Zhou, Naiyong Xiao, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
Exploring the lipid oxidation mechanisms of Antarctic krill oil (Euphausia superba) during storage based on relationship between lipidomics and volatilomics
Mengna Zhang, Xuejiao Xu, Pu Chen, et al.
Food Chemistry (2025), pp. 144227-144227
Closed Access
Valorization of animal and aquatic product processing side-streams: Upcycling into flavoring and functional ingredients
Xing Zhang, Shengwei Ma, Shao‐Quan Liu
Food Research International (2025), pp. 116445-116445
Closed Access
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