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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:

Perceptual interactions among food odors: Major influences on odor intensity evidenced with a set of 222 binary mixtures of key odorants
Yue Ma, Ke Tang, Yan Xu, et al.
Food Chemistry (2021) Vol. 353, pp. 129483-129483
Closed Access | Times Cited: 25

Showing 25 citing articles:

Surmounting the off-flavor challenge in plant-based foods
William Leonard, Pangzhen Zhang, Danyang Ying, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 30, pp. 10585-10606
Closed Access | Times Cited: 61
Synergy Effect between Fruity Esters and Potential Odorants on the Aroma of Hutai-8 Rose Wine Revealed by Threshold, S-Curve, and σ–τ Plot Methods
Na Li, Guanyu Li, Aihua Li, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 37, pp. 13869-13879
Closed Access | Times Cited: 28
Investigation on the interaction between 1,3-dimethyltrisulfide and aroma-active compounds in sesame-flavor baijiu by Feller Additive Model, Odor Activity Value and Partition Coefficient
Shiqi Yang, Guihu Zhang, Xu Ling, et al.
Food Chemistry (2023) Vol. 410, pp. 135451-135451
Closed Access | Times Cited: 25
Characterization of key aroma-active compounds in fermented chili pepper (Capsicum frutescens L.) using instrumental and sensory techniques
Yue Xiao, Shiyao Zhang, Xinyu Wang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101581-101581
Open Access | Times Cited: 9
The insights into sour flavor and organic acids in alcoholic beverages
Yan Yan, Mingxin Zou, Cui Tang, et al.
Food Chemistry (2024) Vol. 460, pp. 140676-140676
Closed Access | Times Cited: 9
Unveiling brain response mechanisms of citrus flavor perception: An EEG-based study on sensory and cognitive responses
Qian Zhao, Peilin Yang, Xiaolei Wang, et al.
Food Research International (2025) Vol. 206, pp. 116096-116096
Closed Access | Times Cited: 1
Influence on the volatilization of ethyl esters: Nonnegligible role of long-chain fatty acids on Baijiu flavor via intermolecular interaction
Qingru Liu, Xian-Li Lin, Zhen‐Ming Lu, et al.
Food Chemistry (2023) Vol. 436, pp. 137731-137731
Closed Access | Times Cited: 22
Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics
Xin Li, Busheng Zhang, Wenxuan Li, et al.
Food Chemistry (2023) Vol. 441, pp. 138274-138274
Closed Access | Times Cited: 18
Metabolomic analysis reveals linkage between chemical composition and sensory quality of different floral honey samples
Min Jeong Kang, Keup-rae Kim, Keono Kim, et al.
Food Research International (2023) Vol. 173, pp. 113454-113454
Closed Access | Times Cited: 12
Volatile aroma compound-based decoding and prediction of sweet berry aromas in dry red wine
Na Li, Guanyu Li, Xuan Guan, et al.
Food Chemistry (2024) Vol. 463, pp. 141248-141248
Closed Access | Times Cited: 4
Flavor characteristics and formation mechanisms in spirits: A case study in whisky
Qiuyu Zhang, Dan Wang, Xiaogang Liu, et al.
Food Research International (2025) Vol. 203, pp. 115901-115901
Closed Access
Unveiling the key aroma-active volatiles influencing consumer preferences in typical oriental melon varieties by molecular sensory science methods
Xiaohui Li, Huaisong Wang, Chen Zhang, et al.
Journal of Food Composition and Analysis (2025), pp. 107527-107527
Closed Access
Evaluation of perceptual interactions between key aldehydes in Kung Pao Chicken
Shengchao Lin, Na Li, Xingtao Zhou, et al.
Food Chemistry X (2024) Vol. 21, pp. 101183-101183
Open Access | Times Cited: 3
Screening of key volatile compounds characterizing the deterioration of maize silage during aerobic exposure
Kai Zhao, Haiqing Tian, Xianguo Ren, et al.
Revista Brasileira de Zootecnia (2024) Vol. 53
Open Access | Times Cited: 3
Assessing the contribution of odor-active compounds in icewine considering odor mixture-induced interactions through gas chromatography–olfactometry and Olfactoscan
Yue Ma, Noëlle Béno, Ke Tang, et al.
Food Chemistry (2022) Vol. 388, pp. 132991-132991
Open Access | Times Cited: 14
A new method for evaluating nuisance of odorants by chemical and sensory analyses and the assessing of masked odors by olfactometry
Yubin Zhou, Tadeo Vitko, I. H. Suffet
The Science of The Total Environment (2022) Vol. 862, pp. 160905-160905
Closed Access | Times Cited: 14
Exploration of carbonyl compounds in red-fleshed kiwifruit wine and perceptual interactions among non-volatile organic acids
Cen Li, Cui Tang, Xiangyong Zeng, et al.
Food Chemistry (2024) Vol. 448, pp. 139118-139118
Closed Access | Times Cited: 2
Interactions Among Key Aroma Compounds and the Influence of Taste Substances on Aroma Perception in Gouda Cheese
Chen Chen, Qi-Qi Zhou, Tonghui Tian, et al.
LWT (2024) Vol. 207, pp. 116670-116670
Open Access | Times Cited: 2
Bridging odorants and olfactory perception through machine learning: A review
Zhong Risheng, Zongliang Ji, Shuqi Wang, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104700-104700
Closed Access | Times Cited: 2
Olfactory perception complexity induced by key odorants perceptual interactions of alcoholic beverages: Wine as a focus case example
Yue Ma, Yan Xu, Ke Tang
Food Chemistry (2024) Vol. 463, pp. 141433-141433
Closed Access | Times Cited: 2
Olfactory perceptual interactions of maltol with key food odorants in binary mixtures: Scatter matrix statistical analysis of odor intensity in heterogeneous perceptual situation
Wei Guan, Runhu Xin, Miao Liang, et al.
Food Chemistry (2024) Vol. 456, pp. 139951-139951
Closed Access | Times Cited: 1
Novel plant-based meat alternatives: Implications and opportunities for consumer nutrition and health
Yaqin Wang, Ching Jian
Advances in food and nutrition research (2023), pp. 241-274
Closed Access | Times Cited: 3
A dataset on odor intensity and odor pleasantness of 222 binary mixtures of 72 key food odorants rated by a sensory panel of 30 trained assessors
Yue Ma, Ke Tang, Yan Xu, et al.
Data in Brief (2021) Vol. 36, pp. 107143-107143
Open Access | Times Cited: 7
Cold plasma processing of phycoerythrin extracted from cyanobacterium Desmonostoc sp. for inactivation of Bacillus subtilis spores
Mohammad Moghaddam, Bahareh Nowruzi, Fatemeh Bagheri
Nutrire (2024) Vol. 49, Iss. 2
Closed Access
Manganese biofortification in grapevine by foliar spraying improves volatile profiles of Cabernet Sauvignon grapes and wine sensory traits
Ruihua Ren, Miaomiao Wang, Lijian Zhang, et al.
Food Chemistry X (2024) Vol. 25, pp. 102150-102150
Open Access
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