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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:

Consumer culture in traditional food market: The influence of Chinese consumers to the cultural construction of Chinese barbecue
Bo Wang, Che Shen, Yun Cai, et al.
Food Control (2022) Vol. 143, pp. 109311-109311
Closed Access | Times Cited: 24

Showing 24 citing articles:

Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC × GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics
Che Shen, Yun Cai, Xinnan Wu, et al.
Food Chemistry (2023) Vol. 423, pp. 136257-136257
Closed Access | Times Cited: 69
The innovative role of blockchain in agri-food systems: a literature analysis
Carla Zarbà, Gaetano Chinnici, Agata Matarazzo, et al.
Food Control (2024) Vol. 164, pp. 110603-110603
Open Access | Times Cited: 10
Predicting VOCs content and roasting methods of lamb shashliks using deep learning combined with chemometrics and sensory evaluation
Che Shen, Cai Yun, Meiqi Ding, et al.
Food Chemistry X (2023) Vol. 19, pp. 100755-100755
Open Access | Times Cited: 15
Divergence and convergence: a cross-generational study on local food consumption
Jianhong Chen, Anxin Xu, Decong Tang, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 5
Machine vision combined with deep learning–based approaches for food authentication: An integrative review and new insights
Che Shen, Ran Wang, Hira Nawazish, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access | Times Cited: 5
A critical review of social media research in sensory-consumer science
Scott C. Hutchings, Yash Dixit, Mahmoud Al-Sarayreh, et al.
Food Research International (2023) Vol. 165, pp. 112494-112494
Closed Access | Times Cited: 10
Declining Japanese Eating Habits in the Morning Due to Long Commutes and Driving
Wakako Yoshimura, Takumi Kato
Communications in computer and information science (2025), pp. 157-166
Closed Access
Development of a fiber derivatization method for the analysis of 18 carbonyl compounds in roasted lamb using HS-SPME/GC-TQ/MS
Yingying Zhang, Yuan Wang, Huan Liu, et al.
Food Chemistry (2025), pp. 143881-143881
Closed Access
Formation of volatile compounds in mutton during air fryer roasted mutton by means of GC–MS and GC-IMS
Weiming Hua, Huan Liu, Qichao Fei, et al.
Food Research International (2025), pp. 116404-116404
Closed Access
Using the free listing technique to study consumers’ representations of traditional gastronomy in Argentina
Facundo Cuffia, Edgar Rojas‐Rivas, Ayelén Urbine, et al.
Journal of Ethnic Foods (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 7
Perceived Utilitarian and Hedonic Values: Understanding Chinese Consumers' Street Food Purchase Intentions
Li Bai, Jiage Wu, Y. Moydheen Sha, et al.
International Journal of Gastronomy and Food Science (2024), pp. 101046-101046
Closed Access | Times Cited: 2
Characterization of lamb shashliks with different roasting methods by intelligent sensory technologies and GC–MS to simulate human muti-sensation: Based on multimodal deep learning
Che Shen, Guanhua Cai, Jiaqi Tian, et al.
Food Chemistry (2023) Vol. 440, pp. 138265-138265
Closed Access | Times Cited: 5
Suitability Analysis of Kitchen Waste Compost for Rice Seedling Substrate Preparation
Liqun Ge, Zheng Liu, Xinyu Liu, et al.
Polish Journal of Environmental Studies (2024) Vol. 33, Iss. 3, pp. 3115-3122
Open Access | Times Cited: 1
Chemometrics methods, sensory evaluation and intelligent sensory technologies combined with GAN-based integrated deep-learning framework to discriminate salted goose breeds
Che Shen, Ran Wang, Qi Jin, et al.
Food Chemistry (2024) Vol. 461, pp. 140919-140919
Closed Access | Times Cited: 1
Harnessing the Power of Social Media Marketing to Transform the Food Industry in China
Liang Xiaoxin, Stephanie Hui-Wen Chuah, Victor Wee Eng Lye
Advances in business strategy and competitive advantage book series (2024), pp. 23-48
Closed Access | Times Cited: 1
Prospective effects of food safety trust on brand evangelism: a moderated-mediation role of consumer perceived ethicality and brand passion
Guanqi Zhou, Zeb Un Nisa
BMC Public Health (2023) Vol. 23, Iss. 1
Open Access | Times Cited: 3
Identifying the quality characteristics of pork floss structure based on deep learning framework
Che Shen, Meiqi Ding, Xinnan Wu, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100587-100587
Open Access | Times Cited: 2
Distribution of Polycyclic Aromatic Hydrocarbons and Carcinogenic Risk Assessment in Street-barbecued Foods in China
Shuo Wang, Xiaoming Cai, Zhiyuan Wang, et al.
Journal of Food Composition and Analysis (2024), pp. 106890-106890
Closed Access
The Survival of Acehnese Traditional Markets in the Modernization Era
Muhammad Nazaruddin, Ade Ikhsan Kamil, Abdullah Akhyar Nasution, et al.
Jurnal Ilmiah Peuradeun (2023) Vol. 11, Iss. 3, pp. 1053-1053
Open Access | Times Cited: 1
After the COVID-19 Pandemic: The Changes and Continuities in the Food Supply Chain
Chenyang Yu, Jinbo Song
Food Quality and Safety (2023) Vol. 8
Open Access | Times Cited: 1
How inter-ethnic relations are reproduced through everyday social practices: A perspective from the Javanese nasi pecel vendors in Mataraman cities
Jony Eko Yulianto, Gabriela Laras Dewi Swastika, Indra Yohanes Kiling
Heliyon (2024) Vol. 10, Iss. 10, pp. e30843-e30843
Open Access
Insights on Purchase Intention of Mutton Shashlik - A Survey of Chinese Consumers Based on fsQCA
Guanhua Cai, Che Shen, Xinnan Wu, et al.
Future Foods (2024) Vol. 10, pp. 100446-100446
Open Access
A Handheld Colorimeter for Remote and Onsite Recognition of Baking Levels at High Temperature — Pork Floss as a Case Study
Yen-Hsiang Wang, Kuan‐Chieh Lee, Yu-Fen Yen, et al.
Food Analytical Methods (2024)
Open Access
Food consumption away from home had divergent impacts on diet nutrition quality across urban and rural China
Huaqing Wu, Zhao Zhang, Jialu Xu, et al.
Food Security (2024)
Closed Access
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