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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:

Olfactory impact of esters on rose essential oil floral alcohol aroma expression in model solution
Zuobing Xiao, Jing Luo, Yunwei Niu, et al.
Food Research International (2018) Vol. 116, pp. 211-222
Closed Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

Microencapsulation of rose essential oil in mung bean protein isolate-apricot peel pectin complex coacervates and characterization of microcapsules
Liqing Qiu, Min Zhang, Benu Adhikari, et al.
Food Hydrocolloids (2021) Vol. 124, pp. 107366-107366
Closed Access | Times Cited: 96
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
Spray drying encapsulation of essential oils: Insights on various factors affecting the physicochemical properties of the microcapsules
Shirish K. Phanse, Sudeshna Chandra
Flavour and Fragrance Journal (2024) Vol. 39, Iss. 2, pp. 93-115
Closed Access | Times Cited: 7
Physicochemical, functional, and microstructural properties of modified insoluble dietary fiber extracted from rose pomace
Yuanyuan He, Wen Li, Xiaoyu Zhang, et al.
Journal of Food Science and Technology (2019) Vol. 57, Iss. 4, pp. 1421-1429
Open Access | Times Cited: 46
Characterization of Six Lactones in Cheddar Cheese and Their Sensory Interactions Studied by Odor Activity Values and Feller’s Additive Model
Chen Chen, Zheng Liu, Haiyan Yu, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 70, Iss. 1, pp. 301-308
Closed Access | Times Cited: 28
Comprehensive multi-omics analysis of secondary distillate from fermented Huangjiu residue: Insights into flavor formation and microbial dynamics
Qi Peng, Zhitao Wu, Qian Dong, et al.
Food Chemistry (2025), pp. 144145-144145
Closed Access
Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation
Joel Tigrero-Vaca, María Gabriela Maridueña-Zavala, Hui‐ling Liao, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 915-915
Open Access | Times Cited: 17
Effect of β-glucosidase on the aroma of liquid-fermented black tea juice as an ingredient for tea-based beverages
Shuang Liang, Fang Wang, Daniel Granato, et al.
Food Chemistry (2022) Vol. 402, pp. 134201-134201
Closed Access | Times Cited: 16
Kaffir Lime Essential Oil Variation in the Last Fifty Years: A Meta-Analysis of Plant Origins, Plant Parts and Extraction Methods
Rahmat Budiarto, Mohammad Miftakhus Sholikin
Horticulturae (2022) Vol. 8, Iss. 12, pp. 1132-1132
Open Access | Times Cited: 16
Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products
Ting Zhang, Hui Ni, Xujian Qiu, et al.
Molecules (2019) Vol. 24, Iss. 24, pp. 4473-4473
Open Access | Times Cited: 29
Trial of Essential Oils to Improve Sleep for Patients in Cardiac Rehabilitation
Brenda McDonnell, Patricia Newcomb
The Journal of Alternative and Complementary Medicine (2019) Vol. 25, Iss. 12, pp. 1193-1199
Open Access | Times Cited: 27
Effects of Organic Acids on the Release of Fruity Esters in Water: An Insight at the Molecular Level
Yu Liu, Hui Xi, Yingjie Fu, et al.
Molecules (2022) Vol. 27, Iss. 9, pp. 2942-2942
Open Access | Times Cited: 14
Monitoring Cider Aroma Development throughout the Fermentation Process by Headspace Solid Phase Microextraction (HS-SPME) Gas Chromatography–Mass Spectrometry (GC-MS) Analysis
Matthew T. Bingman, Claire E. Stellick, Jordanne P. Pelkey, et al.
Beverages (2020) Vol. 6, Iss. 2, pp. 40-40
Open Access | Times Cited: 22
Investigation of aroma characteristics of seven Chinese commercial sunflower seed oils using a combination of descriptive Analysis, GC-quadrupole-MS, and GC-Orbitrap-MS
Jiani Liu, Huimin Zhao, Xiaomin Chang, et al.
Food Chemistry X (2023) Vol. 18, pp. 100690-100690
Open Access | Times Cited: 7
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
Preparation of Kushui Rose (Rosa setate x Rosa rugosa) essential oil fractions by double molecular distillation: Aroma and biological activities
Yuxuan Kang, Kaiwen Wu, Jing Sun, et al.
Industrial Crops and Products (2021) Vol. 175, pp. 114230-114230
Closed Access | Times Cited: 13
Identification of key aromas of Chinese muskmelon and study of their formation mechanisms
Zuobing Xiao, Yongheng Xie, Yunwei Niu, et al.
European Food Research and Technology (2021) Vol. 247, Iss. 4, pp. 777-795
Closed Access | Times Cited: 12
The effect of long‐chain alkanes on flavour release and olfactory characteristics of rose essential oil
Yingjie Fu, Yipeng Zhang, Zeng Shitong, et al.
Flavour and Fragrance Journal (2021) Vol. 37, Iss. 1, pp. 72-80
Closed Access | Times Cited: 11
Multisensory and nutritional innovations: A narrative review of opportunities for food designers in supporting long SARS‐CoV ‐2 patients
Lisa Newman, Brooke Crawford, Grace Loke, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 5, pp. 2199-2215
Open Access | Times Cited: 4
Investigating the quality of commercially available indigenous southern African plant oils and the need for quality regulation
Margaux Lim Ah Tock, Alvaro Viljoen
South African Journal of Botany (2024) Vol. 168, pp. 595-609
Closed Access | Times Cited: 1
Effects of ethyl palmitate on the release of aroma compounds in propanediol–ethanol solution and its mechanisms
Weiwei Guo, Liwen Luo, Ding-Zhong Wang, et al.
Frontiers in Chemistry (2024) Vol. 12
Open Access | Times Cited: 1
Characterization of perceptual interactions among aroma compounds found in Rose damascena and Angelica dahurica root essential oil with threshold, S-curve, σ-τ plot and molecular docking
Weijian Yuan, Genfa Yu, Guangyong Zhu, et al.
Food Research International (2024) Vol. 200, pp. 115447-115447
Closed Access | Times Cited: 1
Characterization of Volatile Compounds of Rosa roxburghii Tratt by Gas Chromatography-Olfactometry, Quantitative Measurements, Odor Activity Value, and Aroma Intensity
Yunwei Niu, Ruolin Wang, Zuobing Xiao, et al.
Molecules (2021) Vol. 26, Iss. 20, pp. 6202-6202
Open Access | Times Cited: 10
Analysis of Volatile Compounds and Sugar Content in Three Polish Regional Ciders with Pear Addition
Jarosław Kliks, Joanna Kawa‐Rygielska, Alan Gasiński, et al.
Molecules (2020) Vol. 25, Iss. 16, pp. 3564-3564
Open Access | Times Cited: 9
Rice straw enhancing catalysis of Pseudomonas fluorescens lipase for synthesis of citronellyl acetate
Min Yuan, Fangdi Cong, Yali Zhai, et al.
Bioprocess and Biosystems Engineering (2021) Vol. 45, Iss. 3, pp. 453-464
Closed Access | Times Cited: 8
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