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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:

Inhibitory effect of antioxidants on key off-odors in French fries and oils and prolong the optimum frying stage
Lirong Xu, Mei Xue, Gangcheng Wu, et al.
LWT (2022) Vol. 162, pp. 113417-113417
Open Access | Times Cited: 53

Showing 1-25 of 53 citing articles:

Recent advances in the optimization of the sensory attributes of fried foods: Appearance, flavor, and texture
Xiangcun Wang, David Julian McClements, Zhenlin Xu, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 297-309
Closed Access | Times Cited: 38
Microwave pretreatment effects on the aroma precursors, sensory characteristics and flavor profiles of fragrant rapeseed oil
Lingyan Zhang, Jia Chen, Xingfeng Guo, et al.
Food Chemistry X (2024) Vol. 22, pp. 101381-101381
Open Access | Times Cited: 8
Characterization of Natural Flavor Compounds of Five Commercial Anhydrous Milk Fats via GC-TOF-MS, Aroma Recombination, and Omission Models
Abdelaziz Elbarbary, Limin Cui, Wei Li, et al.
Journal of Food Composition and Analysis (2025), pp. 107231-107231
Closed Access | Times Cited: 1
Characteristic volatile compounds, fatty acids and minor bioactive components in oils from green plum seed by HS-GC-IMS, GC–MS and HPLC
Lirong Xu, Shihao Wang, Ailing Tian, et al.
Food Chemistry X (2022) Vol. 17, pp. 100530-100530
Open Access | Times Cited: 30
Characteristic volatiles fingerprints in olive vegetable stored at different conditions by HS-GC-IMS
Lirong Xu, Jianxia Wang, Ailing Tian, et al.
Food Chemistry X (2023) Vol. 18, pp. 100707-100707
Open Access | Times Cited: 19
Exploration of the flavor diversity of oolong teas: A comprehensive analysis using metabolomics, quantification techniques, and sensory evaluation
Xiaoxiao Feng, Haoli Wang, Yashu Yu, et al.
Food Research International (2024) Vol. 195, pp. 114868-114868
Closed Access | Times Cited: 6
Lipid oxidation in fragrant rapeseed oil: Impact of seed roasting on the generation of key volatile compounds
Lingyan Zhang, Jia Chen, Jiaxin Zhang, et al.
Food Chemistry X (2022) Vol. 16, pp. 100491-100491
Open Access | Times Cited: 27
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
Effect of microwave heating on lipid composition, chemical properties and antioxidant activity of oils from Trichosanthes kirilowii seed
Lirong Xu, Chenfei Zhu, Taorong Liu, et al.
Food Research International (2022) Vol. 159, pp. 111643-111643
Closed Access | Times Cited: 23
Unraveling the relationship between key aroma components and sensory properties of fragrant peanut oils based on flavoromics and machine learning
Binfang Hu, Chunhua Zhang, Baijun Chu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100880-100880
Open Access | Times Cited: 16
Insights into free fatty acid profiles and oxidation on the development of characteristic volatile compounds in dry-cured ham from Dahe black and hybrid pigs
Guangqiang Wei, Xiang Li, Daodian Wang, et al.
LWT (2023) Vol. 184, pp. 115063-115063
Open Access | Times Cited: 13
Carboxylic acids derived from triacylglycerols that contribute to the increase in acid value during the thermal oxidation of oils
Masayoshi Sakaino, Takashi Sano, Shunji Kato, et al.
Scientific Reports (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 20
Formation and distribution of (E,E)‐2,4‐decadienal in deep‐fried dough sticks under different conditions
Yan Liu, Yīng Fāng, Zetong Wang, et al.
European Journal of Lipid Science and Technology (2024) Vol. 126, Iss. 4
Closed Access | Times Cited: 4
Effect of cooking methods on volatile compounds and texture properties in maize porridge
Shihao Wang, Kaixuan Chen, Ailing Tian, et al.
Food Chemistry X (2024) Vol. 22, pp. 101515-101515
Open Access | Times Cited: 4
Formation and retention of aroma compounds in pigeons roasted by circulating non-fried roast technique by means of UHPLC-HRMS and GC-O-MS
Huan Liu, Jingyu Li, Yuping Zhang, et al.
Food Chemistry (2024) Vol. 456, pp. 139960-139960
Closed Access | Times Cited: 4
Effect of cooking methods on volatile compounds and texture properties in millet porridge
Xinyang Liu, Shihao Wang, Meifan Pan, et al.
Food Chemistry X (2024) Vol. 23, pp. 101652-101652
Open Access | Times Cited: 4
Influence of triacylglycerol structure on the formation of lipid oxidation products in different vegetable oils during frying process
Jia Chen, Lingyan Zhang, Xingfeng Guo, et al.
Food Chemistry (2024) Vol. 464, pp. 141783-141783
Closed Access | Times Cited: 4
Characterization of Aroma Composition of Amomum tsaoko During the Drying Process Based on GC–MS
Wen Hui, Meiquan Yang, Zongliang Xu, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 1
Open Access
Investigation of the dose and structure effects of lipid oxidation products aldehydes on the generation of heterocyclic amines: A case study of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP)
Mantong Zhao, Zhongyuan Liu, M. Zha, et al.
Food Chemistry X (2025), pp. 102244-102244
Open Access
Effect of four-stage refinement with fortified measures to inhibit oil oxidation and purification on the quality of anchovy oil
Lili Xu, Ya Nan Xu, Wei Liu, et al.
Food Chemistry X (2025) Vol. 26, pp. 102256-102256
Open Access
Effects of different extraction methods on the chemical composition, antioxidant activity and flavor of bayberry (Myrica rubra Sieb. et Zucc.) kernel oil
Yuan‐Han Yang, Zhaoxian Huang, Dan Xie, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Enzymatically Interesterified Triadica sebifera Oil: A Novel Shortening for Enhanced Nutritional Quality and Sustainability
Ying Liu, Pan Gao, Yong Yang, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 590-590
Open Access
Comparative fatty acids and nutritional components and transcriptomic analysis of fatty acids accumulation in seed oils from different tea varieties
Dandan Tang, Changhui Di, Bingjie Cheng, et al.
LWT (2025), pp. 117637-117637
Open Access
Rosemary bioactives as antioxidant agent: A bidirectional approach to improving human health and vegetable oil stability
Priyanka Kumari Singh, N. Singh, Rajni Chopra, et al.
Food Chemistry Advances (2025) Vol. 7, pp. 100952-100952
Closed Access
Formation of the toxic furan metabolite 2-butene-1,4-dial through hemin-induced degradation of 2,4-alkadienals in fried foods
Hiroshi Kasai, Kazuaki Kawai, Koichi Fujisawa
Genes and Environment (2025) Vol. 47, Iss. 1
Open Access
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