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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:

Volatile flavor profiles of douchis from different origins and varieties based on GC-IMS and GC-O-QTOF/MS analysis
Xiaoqing Miao, Rui Zhang, Shan Jiang, et al.
Food Chemistry (2024) Vol. 460, pp. 140717-140717
Closed Access | Times Cited: 13

Showing 13 citing articles:

Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup
Ziyan Yue, Qiuyu Yu, Yuchen Qin, et al.
Food Chemistry X (2025) Vol. 25, pp. 102184-102184
Open Access | Times Cited: 1
Quality Consistency Evaluation of Chemical Composition and Pharmacology of Pheretima aspergillum Dispensing Granules and Traditional Decoction Based on HPLC, GC‐IMS, and Animal Experiments
H. T. Li, Jinhui Wu, Miao Yan, et al.
Journal of Separation Science (2025) Vol. 48, Iss. 2
Closed Access
Identification of Codonopsis Radix from different origins based on odor information
Xing-Yu Guo, Ruiqi Yang, Ling Wang, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
A Comprehensive Analysis of Volatile and Nonvolatile Components in Berberis fortunei and Its Inhibition Against HT29 Colorectal Cancer Cells Through GC‐IMS, LC‐QTOF‐MS, and Docking‐Based Network Analysis
F. Liu, Yue‐Hua Chen, Wenyu Wang, et al.
Phytochemical Analysis (2025)
Closed Access
Characterization and metabolism pathway of volatile compounds in blueberries of different varieties and origins analyzed via HS-GC-IMS and HS-SPME-GC–MS
Xu Xie, Yuehua Wang, Bin Wen, et al.
Food Chemistry (2025), pp. 143813-143813
Closed 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
Research progress and potential application of Thua Nao
Ekachai Chukeatirote, Dong-Qin Dai, Samantha C. Karunarathna, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Dynamic Correlation Between Bacterial Communities and Volatile Compounds During Douchiba Fermentation
Yuling Yang, Panpan Yang, Anyan Wen, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
Metabolomics, E-tongue and HS-SPME-GC–MS reveal the smoking process of Prunus mume: Changes in flavor and chemical compositions
Yun-yi Hu, Jingpeng Liao, Wen-zhang Qian, et al.
Food Chemistry (2025) Vol. 484, pp. 144401-144401
Closed Access
Characterization of Qu-aroma of medium–high temperature Daqu from different production areas using sensory evaluation, E-nose, and GC–MS/O analysis
Jie Deng, Jia Zheng, Xing Li, et al.
Bioresources and Bioprocessing (2025) Vol. 12, Iss. 1
Open Access
Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: physicochemical properties, mixed flour quality, steamed bread quality, and flavor
Liu Anqi, Haiqin Li, Wentao Xu, et al.
LWT (2024) Vol. 213, pp. 117049-117049
Open Access
Enhancement of Quality Induced by Ultrasonic-Assisted Stewing Improved the Nutritional Concentration, Emulsifying Property, and Favor Characteristic of the Chicken Soup
Ziyan Yue, Qiuyu Yu, Yuchen Qin, et al.
(2024)
Closed Access
Characterization of Qu-aroma of Medium-High Temperature Daqu from Different Production Areas Using Sensory Evaluation, E-nose, and GC-MS/O Analysis
Jie Deng, Jia Zheng, Xing Li, et al.
Research Square (Research Square) (2024)
Closed Access
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