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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:

The flavor substances changes in Fuliang green tea during storage monitoring by GC–MS and GC-IMS
Jiyuan Xu, Ying Zhang, Changbao Hu, et al.
Food Chemistry X (2023) Vol. 21, pp. 101047-101047
Open Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

Comprehensive investigation on the dynamic changes of volatile metabolites in fresh scent green tea during processing by GC-E-Nose, GC–MS, and GC × GC-TOFMS
Qiwei Wang, Jialing Xie, Lilei Wang, et al.
Food Research International (2024) Vol. 187, pp. 114330-114330
Closed Access | Times Cited: 19
Application of gas chromatography‐ion mobility spectrometry in tea (Camellia sinensis): A comprehensive review
Xiangyang Guo, Xiaochun Wan, Chi‐Tang Ho
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access | Times Cited: 1
Changes in protein and volatile flavor compounds of low-salt wet-marinated fermented Golden Pomfret during processing
Qiuhan Chen, Xuebo Yang, Shouchun Liu, et al.
Food Chemistry (2024) Vol. 456, pp. 140029-140029
Closed Access | Times Cited: 8
Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses
Zhiwei Hou, Ziyue Chen, Le Li, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2653-2653
Open Access | Times Cited: 4
Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds
Nannan Li, Zhengying Yao, Jingming Ning, et al.
Food Chemistry X (2024) Vol. 24, pp. 101935-101935
Open Access | Times Cited: 4
Untargeted Headspace Fingerprinting and Targeted Characterization to Reveal High-Intensity Ultrasonication Effects on the Aroma Characteristics of Milk Suspensions
Yan Cheng, Changyu Zhou, Siqiang Huang, et al.
(2025)
Closed Access
Effects of Roasting Process on Sensory Qualities, Color, Physicochemical Components, and Identification of Key Aroma Compounds in Hubei Strip-Shaped Green Tea
Fei Ye, Anhui Gui, Xiaoyan Qiao, et al.
Metabolites (2025) Vol. 15, Iss. 3, pp. 155-155
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
Flavor evolution of unsweetened green tea beverage during actual storage: Insights from multi-omics analysis
Yanyan Cao, Anan Xu, Tao Meng, et al.
Food Chemistry (2025), pp. 144039-144039
Closed Access
Non-targeted analysis of odor components and hazardous volatiles in children's raincoats
Haoyang Shi, Shuang Liang, Zhijuan Wang, et al.
Ecotoxicology and Environmental Safety (2025) Vol. 296, pp. 118220-118220
Closed Access
Optimization of Extraction and Refining Parameters of Oil from Dotted Gizzard Shad (Konosirus punctatus)
Ying Guo, Juan‐Juan Shao, Jilu Sun, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1278-1278
Open Access | Times Cited: 3
Integrated characterization of arabica coffee husk tea using flavoromics, targeted screening, and in silico approaches
Chunyan Zhao, Xiuwei Liu, Hao Tian, et al.
Food Chemistry X (2024) Vol. 23, pp. 101556-101556
Open Access | Times Cited: 3
Impact of Mild Field Drought on the Aroma Profile and Metabolic Pathways of Fresh Tea (Camellia sinensis) Leaves Using HS-GC-IMS and HS-SPME-GC-MS
Xiaohui Liu, Fabao Dong, Yucai Li, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3412-3412
Open Access | Times Cited: 3
Effects of storage durations on flavour and bacterial communities in Liupao tea
Yueming Liang, Zhusheng Liu, Yuelan Pang, et al.
Food Chemistry (2024) Vol. 470, pp. 142697-142697
Closed Access | Times Cited: 3
Volatile and non-volatile compounds profiling and their role in sensory and antioxidative attributes of two species of “red snow tea” (Lethariella)
Lin Yu-hong, Ran Wei, Jack Jingyuan Zheng, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106422-106422
Closed Access | Times Cited: 2
Volatiles and bacterial composition of pickled bamboo shoots within 10 pre-packaged Chinese Luosifen disclosed by GC–MS, GC-IMS, and high-throughput sequencing
Xiya Zhang, Aixia Wang, Jiaxin Li, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103794-103794
Closed Access | Times Cited: 2
Comprehensive comparison of flavor and metabolomic profiles in kiwi wine fermented by kiwifruit flesh with different colors
Qian Zhang, Yuyan Ma, Fang Wan, et al.
LWT (2024) Vol. 208, pp. 116719-116719
Open Access | Times Cited: 2
Changes in the key odorants of loose-leaf dark tea fermented by Eurotium cristatum during aging for one Year: Focus on the stale aroma
Shanshan Shen, Jialin Fu, Ranqin Fan, et al.
Food Research International (2024) Vol. 197, pp. 115244-115244
Closed Access | Times Cited: 2
Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties
Jeehye Sung, Scott C. Frost, Joon Hyuk Suh
Food Chemistry X (2024) Vol. 25, pp. 102071-102071
Open Access | Times Cited: 2
HS-GC-IMS Analysis of Volatile Organic Compounds in Six Spicy Spices and Their Effects on Ulcerative Colitis
Qi Gao, Qiang Zhang, Chunliang Wang, et al.
Molecules (2024) Vol. 29, Iss. 16, pp. 3764-3764
Open Access | Times Cited: 1
Identification of volatile and odor-active compounds in Maojian herbal tea (Dracocephalum rupestre Hance)
Chenping Zhang, Jing Su, Jianan Wang, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106643-106643
Closed Access | Times Cited: 1
Effect of storage temperature on the quality of brown rice revealed by integrated GC–MS and lipidomics analysis
Lingyu Qu, Yan Zhao, Yanfei Li, et al.
Food Chemistry (2024) Vol. 465, pp. 142107-142107
Closed Access | Times Cited: 1
Effects of temperature on the physicochemical properties and volatile profiles of ‘Shine Muscat’ grape during postharvest storage
Z. Gordon Jiang, Xujiao Li, Shuting Peng, et al.
Food Chemistry (2024) Vol. 469, pp. 142546-142546
Closed Access | Times Cited: 1
Exploring the Differences of Sensory Attribute, Chemical Profile and Antioxidant Potential of Two Species of “Red Snow Tea” (Lethariella)
Lin Yu-hong, Ran Wei, Jack Jingyuan Zheng, et al.
(2024)
Closed Access
Changes in Protein and Volatile Flavor Compounds Of Low-Salt Wet-Marinated Fermented Golden Pomfret Fish During Processing
Qiuhan Chen, Xuebo Yang, Pengzhi Hong, et al.
(2024)
Closed Access
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