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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:

Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS
X. Sun, Yumei Yu, Zhenyu Wang, et al.
Food Chemistry (2024) Vol. 448, pp. 138972-138972
Closed Access | Times Cited: 22

Showing 22 citing articles:

Exploration of the changes in volatile flavor compounds of low salt dry-curing grass carp (Ctenopharyngodon idella) blocks during cold storage detected by E-nose, HS-SAFE-GC-MS and HS-GC-IMS
Jinlin Li, Hanhao Zhou, Linju Xu, et al.
LWT (2025) Vol. 218, pp. 117470-117470
Open Access | Times Cited: 1
Effect of adding different egg yolk oil on the flavor and physicochemical properties of mayonnaise
Xuejing Gao, Tingting Tang, Junhua Li, et al.
Food Chemistry (2025) Vol. 477, pp. 143612-143612
Closed Access | Times Cited: 1
A lipidomic and volatilomic approach to map the lipid profile and related volatile compounds in roasted quail meat using circulating non-fried roast technology
Huan Liu, Yuping Zhang, Hengbin Ji, et al.
Food Chemistry (2024) Vol. 461, pp. 140948-140948
Closed Access | Times Cited: 4
Quality and volatile flavor compounds of vacuum frying chili crisps as affected by different fresh chili
Yaqin Huang, Ming-xi Liao, Qingming Li, et al.
Journal of Food Science and Technology (2025)
Closed Access
Insight into the aged braised broth on braised chicken: Antioxidant activity, physicochemical properties, and flavor characteristics
Yuan Wang, Jun Qi, Kexin Li, et al.
Food Chemistry (2025) Vol. 476, pp. 143445-143445
Closed Access
Impact of Oil Temperature and Splashing Frequency on Chili Oil Flavor: Volatilomics and Lipidomics
Xiaoping Li, Xiaopeng Liu, S. Su, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1006-1006
Open Access
Potential of beef tallow/palm oil blend as Chongqing hotpot oil from a physicochemical and flavor perspective
Cen Zhang, Wenjing Lü, Di Chen, et al.
Food Chemistry X (2025), pp. 102371-102371
Open Access
Effect of different processing steps on the volatile flavor profiles of tea–fragrant chicken determined by HS–GC–IMS and chemometrics
Zhigui He, Yuqing Zhang, Sam Al‐Dalali, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS
Kangling Yan, Jun Kong, Limei Yu, et al.
Food Chemistry (2025), pp. 143979-143979
Closed Access
The scent of time: Analyzing the differences in volatile organic compounds of camellia oleifera oil with different oil-tea tree ages using GC–IMS and GC–MS
Lili Gai, Kai Li, Debao Niu
Food Chemistry (2025) Vol. 482, pp. 144016-144016
Closed Access
Volatile Compounds and Fatty Acids of Mutton Carrot Filling During Dynamic Steaming Investigated Based on GC-MS and GC-IMS Analyses
Kaiyan You, Qianyu Li, Ya Wang, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1535-1535
Open Access
Impacts of Various Reheating Methods on Crispy Chicken: Physicochemical Properties, Oxidation and Flavor Profiles
Xiaona Ren, Chun Wang, Xueqing Wang, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1574-1574
Open Access
Identification of volatile flavor substances in four key muscle portions of five Tibetan sheep breeds
Yuqian Xu, Qing‐Feng Yang, Xiaochun Zheng, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Exploring the Effects of Rumex Hanus Diets on the Flavor and Texture of Roasted Chicken: Insights from Metabolomics and Sensory Analytical Approaches
Yuwei Guo, Yaling Gu, Muhammad Aaqil, et al.
Poultry Science (2025), pp. 105292-105292
Open Access
Quantitative Proteomics Reveals the Relationship between Protein Changes and Volatile Flavor Formation in Hunan Bacon during Low-Temperature Smoking
Huiyu Zou, Chuangye Deng, Junnian Li, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1360-1360
Open Access | Times Cited: 3
Analysis of volatile compound metabolic profiles during the fermentation of filler tobacco leaves through integrated E-nose, GC–MS, GC-IMS, and sensory evaluation
Mingzhu Zhang, Dongfeng Guo, Guanglong Wu, et al.
Journal of Chromatography A (2024) Vol. 1737, pp. 465472-465472
Closed Access | Times Cited: 3
Unraveling the dynamic variations of volatile and non-volatile metabolites in green tea during the yellow-light irradiation spreading process by targeted and untargeted metabolomics
Jiajing Hu, Jialing Xie, Qiwei Wang, et al.
LWT (2024), pp. 117152-117152
Open Access | Times Cited: 2
Tea marinating-induced improvement of quality in roasted chicken: The potential relationship between tea, flavor, and hazardous substances
Ji Wang, Jing Che, Xu-Song Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 102033-102033
Open Access | Times Cited: 1
Characterization of volatile compounds profiles and identification of key volatile and odor-active compounds in 40 sweetpotato (Ipomoea Batatas L.) varieties
Rong Zhang, Chaochen Tang, Bingzhi Jiang, et al.
Food Chemistry X (2024) Vol. 25, pp. 102058-102058
Open Access | Times Cited: 1
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
Analysis of volatile profiles and taste characteristics in sous-vide cooked chicken breast based on HS-SPME-GC-MS and E-tongue
Zhaoqi Li, Xiankun Ren, Chao Ding, et al.
LWT (2024), pp. 117222-117222
Open Access | Times Cited: 1
Unraveling the influence of lipids on aroma generation in non-smoked bacon during boiling through untargeted lipidomics analysis
Han Wu, Zhifei He, Yang Li, et al.
Food Bioscience (2024) Vol. 61, pp. 104711-104711
Closed Access
A novel aggregation-induced emission-featured hyperbranched poly(amido amine)s stabilized copper nanoclusters‑cerium (III) sensor for detection of thiol flavor compounds in processed meat
Xiaoxian Tian, Liang Li, Xiaochun Zheng, et al.
Food Chemistry (2024) Vol. 466, pp. 142236-142236
Closed Access
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