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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.

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Showing 1-25 of 100 citing articles:

Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS
Xuebo Yang, Qiuhan Chen, Shouchun Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101291-101291
Open Access | Times Cited: 33
Different stages of flavor variations among canned Antarctic krill (Euphausia superba): Based on GC-IMS and PLS-DA
Peizi Sun, Songyi Lin, Xinran Li, et al.
Food Chemistry (2024) Vol. 459, pp. 140465-140465
Closed Access | Times Cited: 17
Influence of thermal processing on flavor and sensory profile of sturgeon meat
Xuefei Li, Wei Xie, Fan Bai, et al.
Food Chemistry (2021) Vol. 374, pp. 131689-131689
Closed Access | Times Cited: 76
Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS
Di Wang, Jian Zhang, Zongshuai Zhu, et al.
LWT (2021) Vol. 155, pp. 112870-112870
Open Access | Times Cited: 57
Selection of drying techniques for Pingyin rose on the basis of physicochemical properties and volatile compounds retention
Baoguo Xu, Min Feng, Bimal Chitrakar, et al.
Food Chemistry (2022) Vol. 385, pp. 132539-132539
Closed Access | Times Cited: 44
Flavour analysis of different varieties of camellia seed oil and the effect of the refining process on flavour substances
Zi-yang Fang, Gui-zhen Li, Yao Gu, et al.
LWT (2022) Vol. 170, pp. 114040-114040
Open Access | Times Cited: 43
Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose
Junhai Wu, Renyuan Chen, Xiaobo Li, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 40
Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS
Chunbo Guan, Tingting Liu, Quanhong Li, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 446-446
Open Access | Times Cited: 39
Analysis of key volatile compounds and quality properties of tilapia (Oreochromis mossambicus) fillets during cold storage: Based on thermal desorption coupled with gas chromatography-mass spectrometry (TD-GC-MS)
Hao Cheng, Jun Mei, Jing Xie
LWT (2023) Vol. 184, pp. 115051-115051
Open Access | Times Cited: 31
Characteristic fingerprints and comparison of volatile flavor compounds in Morchella sextelata under different drying methods
Xiaobei Li, Yanmei Zhang, E Hengchao, et al.
Food Research International (2023) Vol. 172, pp. 113103-113103
Closed Access | Times Cited: 26
Characterization of volatile organic compounds of different pigmented rice after puffing based on gas chromatography-ion migration spectrometry and chemometrics
Wengang Jin, Zihan Zhang, Shibo Zhao, et al.
Food Research International (2023) Vol. 169, pp. 112879-112879
Closed Access | Times Cited: 25
Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches
Yaxi Zhou, Diandian Wang, Jian Zhao, et al.
Food Chemistry X (2025) Vol. 25, pp. 102179-102179
Open Access | Times Cited: 1
Analysis of Volatiles in Food Products
Małgorzata Starowicz
Separations (2021) Vol. 8, Iss. 9, pp. 157-157
Open Access | Times Cited: 53
Identification of characteristic volatiles and metabolomic pathway during pork storage using HS-SPME-GC/MS coupled with multivariate analysis
Huanhuan Li, Wenhui Geng, Suleiman A. Haruna, et al.
Food Chemistry (2021) Vol. 373, pp. 131431-131431
Open Access | Times Cited: 53
Application of cod protein-stabilized and casein-stabilized high internal phase emulsions as novel fat substitutes in fish cake
Yu Liu, Yizhen Huang, Yue Wang, et al.
LWT (2022) Vol. 173, pp. 114267-114267
Open Access | Times Cited: 36
Volatilome evaluation of modified atmosphere packaged chilled and super-chilled pork loins using electronic nose and HS-GC-IMS integration
Anthony Pius Bassey, Evans Frimpong Boateng, Zongshuai Zhu, et al.
Food Packaging and Shelf Life (2022) Vol. 34, pp. 100953-100953
Closed Access | Times Cited: 29
Electronic nose and its application in the food industry: a review
Mingyang Wang, Yinsheng Chen
European Food Research and Technology (2023) Vol. 250, Iss. 1, pp. 21-67
Closed Access | Times Cited: 22
Aroma in freshly squeezed strawberry juice during cold storage detected by E-nose, HS–SPME–GC–MS and GC-IMS
Jingwen Zhang, Leiqing Pan, Kang Tu
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 4, pp. 3309-3322
Closed Access | Times Cited: 21
Quality and flavor characteristics evaluation of red sea bream surimi powder by different drying techniques
Ying Bu, Yue Zhao, Yang Zhou, et al.
Food Chemistry (2023) Vol. 428, pp. 136714-136714
Closed Access | Times Cited: 18
Selenium speciation and volatile flavor compound profiles in the edible flowers, stems, and leaves of selenium-hyperaccumulating vegetable Cardamine violifolia
Yan Ma, Jinjing Yin, Jingyi Wang, et al.
Food Chemistry (2023) Vol. 427, pp. 136710-136710
Closed Access | Times Cited: 18
Development of rapid and non-destructive electric nose (E-nose) system for shelf life evaluation of different edible seeds
Shubhi Singh, Smriti Gaur
Food Chemistry (2023) Vol. 426, pp. 136562-136562
Closed Access | Times Cited: 17
Effect of different thermal processing methods on flavor characteristics of Penaeus vannamei
Caiyu Zhang, Renli Shi, Si Mi, et al.
LWT (2023) Vol. 191, pp. 115652-115652
Open Access | Times Cited: 17
Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor
Zichen Zheng, Chao Zhang, Kewei Liu, et al.
Rice (2022) Vol. 15, Iss. 1
Open Access | Times Cited: 26
New insights from flavoromics on different heating methods of traditional fermented shrimp paste: The volatile components and metabolic pathways
Kuan Lu, Lin Liu, Jiwei Zi, et al.
LWT (2022) Vol. 168, pp. 113880-113880
Open Access | Times Cited: 25
Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time
Mustapha Muhammad Nasiru, Muhammad Umair, Evans Frimpong Boateng, et al.
Molecules (2022) Vol. 27, Iss. 3, pp. 601-601
Open Access | Times Cited: 24
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