Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Characterizing the key aroma compounds of barley malt from different origins using GC-E-Nose, HS-SPME-GC-MS, and HS-GC-IMS
Mingtao Ma, Ziqiang Chen, Bing Huang, et al.
Food Bioscience (2024) Vol. 58, pp. 103707-103707
Closed Access | Times Cited: 15

Showing 15 citing articles:

Application of flavoromics approach to evaluate aroma characteristics in malts: Current trends and future outlooks
Zixuan Gu, Jiajia Rao, Bingcan Chen
Trends in Food Science & Technology (2025), pp. 104878-104878
Closed Access | Times Cited: 1
Enhanced multivariate data fusion and optimized algorithm for comprehensive quality profiling and origin traceability of Chinese jujube
Peng Chen, Xiaoli Wang, Rao Fu, et al.
Food Chemistry X (2025) Vol. 25, pp. 102190-102190
Open Access | Times Cited: 1
Determination of key volatile fishy substances of sea cucumber powder during the processing and their removal by supercritical fluid extraction
Shibiao Wei, Qiong Wu, Zhe-Ming Wang, et al.
Food Research International (2024) Vol. 190, pp. 114603-114603
Closed Access | Times Cited: 7
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 the aroma in barley leaves from different cultivars and tillering stages by HS-SPME/GC-MS, GC-O and E-nose
Juan Huang, Mengfei Yang, Yingjie Zong, et al.
Food Bioscience (2024) Vol. 60, pp. 104117-104117
Closed Access | Times Cited: 4
Characterization of the flavor profile of four major Chinese carps using HS-SPME-GC–MS combined with ultra-fasted gas chromatography-electronic nose
Renjie Wang, Yü Liu, Yongcheng Wang, et al.
Food Chemistry (2024), pp. 141264-141264
Closed Access | Times Cited: 4
Effects of aging years on taste attributes of Huangjiu and their correlation with non-volatile compounds: A study based on E-tongue, UPLC-MS untargeted metabolomics, and WGCNA
Dianhui Wu, Ziqiang Chen, Mingtao Ma, et al.
Food Chemistry (2025) Vol. 484, pp. 144319-144319
Closed Access
The Effect of Electromagnetic Field Preservation and Frozen Storage on the Quality of Mutton
Xi Wang, Wei Su, Rongmei Zhou, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 1
Closed Access
Chemometrics analysis of light-flavor Erguotou Baijiu during irradiation treatment using HS-SPME/GC-MS, HS-GC-IMS, electronic nose and sensory evaluation
Cuiping Yan, Yong Liu, Jianlong Wang
Food Chemistry Advances (2025), pp. 100904-100904
Open Access
The Aroma, Taste Contributions, and Flavor Evaluation Based on GC-IMS, E-Nose, and E-Tongue in Soybean Pastes: A Comparative Study
Bing Yang, Heng Wang, Zhenxia Cao, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1178-1178
Open Access
Comparative study of volatile and non-volatile flavor substances in squid from multiple origins
Mengli Han, Xin Jiang, Meijiao Gui, et al.
Food Chemistry X (2025), pp. 102429-102429
Open Access
Analyzing the Volatile Flavor Components in Shanyao Yogurts
Yu Zhang, Fuli Li, Jiahui Liu, et al.
Chromatographia (2025)
Closed Access
Analysis of Comprehensive Edible Quality and Volatile Components in Different Varieties of Cooked Highland Barley
Caijiao Li, Jie Li, Wengang Zhang, et al.
Foods (2025) Vol. 14, Iss. 10, pp. 1690-1690
Open Access
Influence of fermented feed on lipid composition and volatile flavor profile of duck eggs: Insights from multi-omics analysis
Qi Dong, Lizhi Lu, Tiantian Gu, et al.
Food Chemistry X (2025), pp. 102553-102553
Open Access
Integration of volatilomics and microbiome diversity reveals key flavor-related metabolic pathways in semi-dried large yellow croaker (Pseudosciaena crocea)
Xi Zhao, Jianmin Chen, Huan Li, et al.
Food Chemistry (2024) Vol. 470, pp. 142518-142518
Closed Access | Times Cited: 2
Differences in bacterial community structure and volatile flavor substance of industrial-scale tiger skin chicken feet stored at air packaging and vacuum packaging
Xingguang Chen, Beibei Chu, Wei Cui, et al.
Food Research International (2024) Vol. 200, pp. 115499-115499
Closed Access | Times Cited: 1
Exploring the Impact of Different Saccharomyces cerevisiae Strains on the Flavor Profile of Greengage Alcoholic Beverage Using GC-E-Nose, HS-GC-IMS, and HS-SPME-GC-MS
Zhongjie Shi, Wenzhe Li, Ziqiang Chen, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 3984-3984
Open Access
Page 1

Scroll to top