Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

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

Showing 1-25 of 28 citing articles:

Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulation
Huaixiang Tian, Juanjuan Xiong, Haiyan Yu, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104194-104194
Closed Access | Times Cited: 35
Effect of processing on aroma intensity and odor characteristic of Shuixian (Camellia sinensis) tea
Jianghua Ye, Yuhua Wang, Shaoxiong Lin, et al.
Food Chemistry X (2023) Vol. 17, pp. 100616-100616
Open Access | Times Cited: 20
Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review
Chan Zhang, Ying Cheng, Qin Yu-hui, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 17, pp. 9567-9580
Closed Access | Times Cited: 6
Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method
Wenwen Hu, Gege Wang, Shunxian Lin, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2204-2204
Open Access | Times Cited: 23
Screening of goaty flavor-inhibiting lactic acid bacteria and their effects on the flavor profiles of goat milk cakes
Huaixiang Tian, Rui Yang, Xuefeng Sun, et al.
Food Bioscience (2023) Vol. 53, pp. 102504-102504
Closed Access | Times Cited: 13
Study on the Effect of pH on Rhizosphere Soil Fertility and the Aroma Quality of Tea Trees and Their Interactions
Yuhua Wang, Qi Zhang, Jianjuan Li, et al.
Agriculture (2023) Vol. 13, Iss. 9, pp. 1739-1739
Open Access | Times Cited: 13
Analysis of rice characteristic volatiles and their influence on rice aroma
Shuimei Li, Hongyan Li, Lin Lu, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100794-100794
Open Access | Times Cited: 5
Study on Interaction of Aromatic Substances and Correlation between Electroencephalogram Correlates of Odor Perception in Light Flavor Baijiu
Zhen Wang, Xiaoyue Chang, Wenjun Hao, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 29, pp. 16519-16529
Closed Access | Times Cited: 5
Flavoromics Approach in Critical Aroma Compounds Exploration of Peach: Correlation to Origin Based on OAV Combined with Chemometrics
Qianqian Li, Bei Li, Rong Zhang, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 837-837
Open Access | Times Cited: 12
Effect of processing methods on fatty acid composition and flavour profile of clarified butter (ghee) obtained from Deoni and Holstein Friesian cow breeds
Deepshikha Kataria, Gurmeet Singh
Food Chemistry X (2025), pp. 102489-102489
Open Access
Effect of high-pressure processing on the bioaccessibility of phenolic compounds from cloudy hawthorn berry (Crataegus pinnatifida) juice
Xinman Lou, Juanjuan Xiong, Huaixiang Tian, et al.
Journal of Food Composition and Analysis (2022) Vol. 110, pp. 104540-104540
Closed Access | Times Cited: 17
Identification of the key off-flavor odorants for undesirable spoiled odor in thermally sterilized fermented soymilk
Zhengqi Hao, Xiong Zhang, Xingyun Peng, et al.
Food Research International (2022) Vol. 164, pp. 112407-112407
Closed Access | Times Cited: 16
Cross-modal aroma–taste interactions between lactone aroma and sourness and saltiness in solutions at concentrations relevant to Cheddar cheese
Chen Chen, Xiaocong Zhang, Zheng Liu, et al.
International Dairy Journal (2023) Vol. 144, pp. 105696-105696
Closed Access | Times Cited: 9
Investigation of the interaction between lactones and ketones in a Cheddar cheese matrix using Feller's additive model, σ-τ plots, U-models, and aroma addition experiments
Huaixiang Tian, Guomao Zheng, Haiyan Yu, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 8, pp. 5496-5511
Open Access | Times Cited: 3
Synergistic Effect Mechanism of Binary Sweet Taste Compounds
Fang Wei, Liyong Luo, Shiyi Tian, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 36, pp. 20028-20036
Closed Access | Times Cited: 3
Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences
Chen Chen, Tonghui Tian, Haiyan Yu, et al.
Food Chemistry X (2022) Vol. 15, pp. 100416-100416
Open Access | Times Cited: 16
Effects of processing procedures on the formation of aroma intensity and odor characteristic of Benshan tea (Oolong tea, Camellia sentences)
Lei Hong, Yuhua Wang, Qi Zhang, et al.
Heliyon (2023) Vol. 9, Iss. 4, pp. e14855-e14855
Open Access | Times Cited: 7
Interactions Among Key Aroma Compounds and the Influence of Taste Substances on Aroma Perception in Gouda Cheese
Chen Chen, Qi-Qi Zhou, Tonghui Tian, et al.
LWT (2024) Vol. 207, pp. 116670-116670
Open Access | Times Cited: 2
Study on the Interaction between Polyol Glycerol and Flavor Compounds of Baijiu: A New Perspective of Influencing Factors of Baijiu Flavor
Guangnan Wang, Feifei Liu, Fei Pan, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 2
Digital evaluation of tea aroma intensity and odor characteristics changes during processing
Yuhua Wang, Yu‐Chao Wang, Lei Hong, et al.
JSFA reports (2023) Vol. 3, Iss. 2, pp. 60-71
Closed Access | Times Cited: 6
Understanding animal-based flavor generation, mechanisms and characterization: Cheddar cheese and bacon flavors
Jieying Li, Younas Dadmohammadi, Alireza Abbaspourrad
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 30, pp. 10950-10969
Closed Access | Times Cited: 4
Analysis of the sweetening effects of lactone and ketone compounds in a Cheddar cheese matrix using sensory analysis and molecular simulation
Huaixiang Tian, Ningwei Huang, Chang Ge, et al.
LWT (2024), pp. 116767-116767
Open Access | Times Cited: 1
HS-SPME-GC-MS combined with multivariate statistical analysis reveals off-flavor composition and biomarker generation mechanism of whole milk powder
Ning Miao, Keer He, Dexi Zhang, et al.
Journal of Food Composition and Analysis (2024) Vol. 137, pp. 106962-106962
Closed 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 key aroma-active compounds in yellow peach (Prunus persica L. ‘Jinxiu’) based on GC–MS–O, OAV, aroma recombination and omission experiment
Zuobing Xiao, Bolin Li, Yunwei Niu, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 5, pp. 4448-4461
Closed Access | Times Cited: 3
Page 1 - Next Page

Scroll to top