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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:

Dynamic changes in volatile and non-volatile flavor compounds in lemon flavedo during freeze-drying and hot-air drying
Ru Zhao, Hong‐Wei Xiao, Chunju Liu, et al.
LWT (2023) Vol. 175, pp. 114510-114510
Open Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Effects of Different Drying Methods on the Drying Characteristics and Quality of Codonopsis pilosulae Slices
Yuanman Yue, Qian Zhang, Fangxin Wan, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1323-1323
Open Access | Times Cited: 28
Effect of various different pretreatment methods on infrared combined hot air impingement drying behavior and physicochemical properties of strawberry slices
Dalong Jiang, Qinghui Wang, Chu Huang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101299-101299
Open Access | Times Cited: 14
Comparison of different drying processes of Morchella sextelata: Changes in volatile and non-volatile components, color and texture
Yaxuan Liao, Ming Xin, Hao Dong, et al.
Food Chemistry X (2025), pp. 102220-102220
Open Access | Times Cited: 1
Effect of Drying Process on the Formation of the Characteristic Flavor of Oyster (Crassostrea hongkongensis)
Zhijun Wang, Hanqi Li, Wenhong Cao, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2136-2136
Open Access | Times Cited: 17
Effect of pectin addition on the drying characteristics of freeze-dried restructured strawberry blocks
Xiyun Sun, Jiaqi Hu, Hong‐Wei Xiao, et al.
LWT (2024) Vol. 192, pp. 115716-115716
Open Access | Times Cited: 7
Comparison of different drying techniques for Zanthoxylum bungeanum leaves: Changes in color, microstructure, antioxidant capacities, and volatile components
Anna Wang, Yun Wang, Huan Kan, et al.
LWT (2023) Vol. 188, pp. 115469-115469
Open Access | Times Cited: 12
Drying banana slices using photovoltaic ventilation solar dryer
Suherman Suherman, Hadiyanto Hadiyanto, Muhammad Anas Asy‐Syaqiq, et al.
Food Research (2024) Vol. 8, Iss. Supplementary 1, pp. 90-102
Open Access | Times Cited: 4
Effect of guar gum, gelatin, and pectin on moisture changes in freeze-dried restructured strawberry blocks
Jiaqi Hu, Xiyun Sun, Hong‐Wei Xiao, et al.
Food Chemistry (2024) Vol. 449, pp. 139244-139244
Closed Access | Times Cited: 4
Pulsed vacuum drying of fruits, vegetables, and herbs: Principles, applications and future trends
Weipeng Zhang, Chang Chen, Hao‐Yu Ju, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 4
Characterization of volatile bitter off-taste compounds in Maotai-flavor baijiu (Chinese liquor)
Xue Luo, Wenlai Fan, Yan Xu, et al.
LWT (2025), pp. 117363-117363
Open Access
Study on Intermittent Drying Process of Lemon Slices Employing a Closed-loop Transcritical CO2 Heat Pump System
Chunlin Guan, Weidong Wu, Tao Zeng, et al.
International Journal of Refrigeration (2025) Vol. 172, pp. 147-157
Closed Access
Effects of sodium alginate and calcium on quality attributes of Shepherd’s purse under ultrasound impregnation during blanching processing
Qihui Wu, Zhongyuan Zhang, Yihong Bao, et al.
Food Production Processing and Nutrition (2025) Vol. 7, Iss. 1
Open Access
Chemometrics‐Based Aroma Profiling Reveals Changes in Citrus limon L. Peels During Drying: Advances in Monitoring Lemon Essence
Hassène Zemni, Myriam Lamine, Jihène Attia, et al.
Flavour and Fragrance Journal (2025)
Closed Access
Study on the Effects of High-Voltage Discharge Plasma Drying on the Volatile Organic Compounds and Texture Characteristics of Oat Grass
Mingjie Zhang, Zhiqing Song, Bufan Li, et al.
Agriculture (2025) Vol. 15, Iss. 5, pp. 468-468
Open Access
Valorization of mosambi peels: comparative analysis of dehumidified and freeze-drying for essential oil extraction
P. D. Athira, Vijayan Venugopal, Muthu Arumugam, et al.
Biomass Conversion and Biorefinery (2025)
Closed Access
Vacuum freeze drying combined with catalyzed infrared drying of chive: Effects on flavor and quality characterization
Jingyi Han, Jiakang Liang, Xiaojie Yu, et al.
Drying Technology (2024) Vol. 42, Iss. 9, pp. 1442-1455
Closed Access | Times Cited: 3
An improved infrared combined hot air dryer design and effective drying strategy analysis for sweet potato
Dalong Jiang, Shivanand S. Shirkole, Hao‐Yu Ju, et al.
LWT (2024) Vol. 215, pp. 117204-117204
Closed Access | Times Cited: 3
Changes in water status and microstructure reveal the mechanisms by which tempering affects drying characteristics and quality attributes of medicinal chrysanthemums
Huihuang Xu, Min Wu, Bo Wang, et al.
Industrial Crops and Products (2023) Vol. 205, pp. 117463-117463
Closed Access | Times Cited: 8
Field Investigation of Flavored Kombucha’s Shelf Life Unveils High Sensitivity of Microbial Dynamics Towards Assimilable Nitrogen
Thierry Tran, Damien Steyer, F. Verdier, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 2
Optimization of Processing Parameters for Continuous Microwave Drying of Crab Apple Slices via Response Surface Methodology
M. Kamruzzaman, Liuyang Shen, Yuhan Zhang, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2071-2071
Open Access | Times Cited: 2
Utilization of Lemon Peel for the Production of Vinegar by a Combination of Alcoholic and Acetic Fermentations
Qingyuan Ou, Jian Zhao, Yuheng Sun, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2488-2488
Open Access | Times Cited: 5
Prediction of the capacitance of the corn drying process parameter using adaptive- neuro-fuzzy intelligent technique with experimental validation
Emel Çelik, Mehmet Aki̇f Koç, Nezaket Parlak, et al.
Drying Technology (2023) Vol. 42, Iss. 1, pp. 90-113
Closed Access | Times Cited: 4
Evaluation of Different Drying Treatments with Respect to Essential Oil Components, Phenolic and Flavonoid Compounds, and Antioxidant Capacity of Ajowan (Trachyspermum ammi L.)
Zahra Sobatinasab, Mehdi Rahimmalek, Nematollah Etemadi, et al.
Molecules (2024) Vol. 29, Iss. 14, pp. 3264-3264
Open Access | Times Cited: 1
Vacuum freeze drying combined with catalytic infrared drying to improve the aroma quality of chives: Potential mechanisms of their formation
Jingyi Han, Jiakang Liang, Yao Li, et al.
Food Chemistry (2024) Vol. 461, pp. 140880-140880
Closed Access | Times Cited: 1
Aroma Difference Analysis of Partridge Tea (Mallotus oblongifolius) with Different Drying Treatments Based on HS-SPME-GC-MS Technique
Xinxin Gui, Feng Xueping, Minqiang Tang, et al.
Molecules (2023) Vol. 28, Iss. 19, pp. 6836-6836
Open Access | Times Cited: 1
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