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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:

Analyzing Volatile Compounds of Young and Mature Docynia delavayi Fruit by HS-SPME-GC-MS and rOAV
Yun Wang, Yuheng He, Yun Liu, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 59-59
Open Access | Times Cited: 31

Showing 1-25 of 31 citing articles:

Flavor characteristics of key aroma compounds in bayberry juice, fruit, and thinning fruit using HS-SPME coupled with GC/Q-TOF-MS
Suling Zhang, Huiyu Zhao, Zhiwei Tang, et al.
Journal of Food Composition and Analysis (2024) Vol. 128, pp. 106032-106032
Closed Access | Times Cited: 15
Comparative key aroma compounds and sensory correlations of aromatic coconut water varieties: Insights from GC × GC-O-TOF-MS, E-nose, and sensory analysis
Zizheng Li, Tao Wang, Hanwen Jiang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101141-101141
Open Access | Times Cited: 8
The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Saccharomyces Yeasts Hanseniaspora uvarum and Kurtzmaniella quercitrusa
Ruipeng Wang, Bo Yang, S. Jia, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 886-886
Open Access | Times Cited: 1
Effects of yeast cultures on meat quality, flavor composition and rumen microbiota in lambs
Xiongxiong Li, Yanchi Wang, Jinlong Xu, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100845-100845
Open Access | Times Cited: 6
Exploration of optimal preparation strategy of Chenpi (pericarps of Citrus reticulata Blanco) flavouring essence with great application potential in sugar and salt-reduced foods
Hanliang Li, Lianzhu Lin, Yunzi Feng, et al.
Food Research International (2023) Vol. 175, pp. 113669-113669
Closed Access | Times Cited: 16
Biodiversity and Winemaking Characteristics of Yeasts Isolated from Docynia delavayi (Franch.) Schneid. Wine Microbiota
Ling Zhu, Zhiyong Li, Yupeng Liang, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 553-553
Open Access
Influence of processing points on the flavor of meat balls braised with brown sauce
Xia Qü, Haonan Shi, Chao Chen, et al.
Food Research International (2025) Vol. 207, pp. 116046-116046
Closed Access
Metabolic changes and potential biomarkers in different cultivars of black poplar: aiding in the identification of poplar cultivars
Yuhang Deng, Boxiao Wu, Jiandong Tang, et al.
Plant Physiology and Biochemistry (2025), pp. 109891-109891
Closed Access
Non-targeted analysis of odor components and hazardous volatiles in children's raincoats
Haoyang Shi, Shuang Liang, Zhijuan Wang, et al.
Ecotoxicology and Environmental Safety (2025) Vol. 296, pp. 118220-118220
Closed Access
Comprehensive Characterization and Comparison of Aroma Profiles of Tricholoma matsutake Soup During the Cooking Process by HS-GC-IMS and HS-SPME-GC-MS
Nina Yan, Cheng‐Jian Xu, Shuangli Xiong, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1478-1478
Open Access
Moisture state and volatile flavor behavior characterization of Naematelia aurantialba during postharvest in modified atmosphere packaging storage after treated with ultraviolet radiation C
Bihe Zhu, Sai Jing, Shuwei Nian, et al.
Postharvest Biology and Technology (2025) Vol. 227, pp. 113611-113611
Closed Access
GC-MS Coupled with Rate-All-That-Apply (RATA) to Analyse the Volatile Flavor Substances of Yellow Wine during Fermentation
Di Xia, Xu Tan, Li Wang, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1992-1992
Open Access | Times Cited: 10
Chemical Composition Variation in Essential Oil and Their Correlation with Climate Factors in Chinese Prickly Ash Peels (Zanthoxylum armatum DC.) from Different Habitats
Qianqian Qian, Zhihang Zhuo, Yaqin Peng, et al.
Molecules (2024) Vol. 29, Iss. 6, pp. 1343-1343
Open Access | Times Cited: 3
Effects of Wickerhamomyces anomalus Co-Fermented with Saccharomyces cerevisiae on Volatile Flavor Profiles during Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS
Xialiang Ding, Meixiang Yue, Henghao Gu, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2490-2490
Open Access | Times Cited: 3
Volatile profiles and characteristic odorants in camellia seeds with different heat pretreatments
Shiling Feng, Pingjin Li, Yusong Li, et al.
Food Chemistry (2024) Vol. 468, pp. 142497-142497
Closed Access | Times Cited: 3
Effect of different sterilization methods on the appearance, composition, and flavor of sugarcane juice
Ronghua Chen, Min Yu, Bo Jiang, et al.
Journal of Food Science (2024) Vol. 89, Iss. 3, pp. 1755-1772
Closed Access | Times Cited: 2
Evaluation of the Attractant Effect of Solanum muricatum (Solanales: Solanaceae) on Gravid Female Adults of Zeugodacus tau (Diptera: Tephritidae) and Screening of Attractant Volatiles
Ping-Fan Jia, Xiaoyu Zhang, Bó Wáng, et al.
Insects (2023) Vol. 14, Iss. 7, pp. 591-591
Open Access | Times Cited: 4
The Impact of the Foliar Application of Amino Acid Aqueous Fertilizer on the Flavor of Potato Tubers
Songhe Hu, Kaifeng Li, Xing Zhang, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3951-3951
Open Access | Times Cited: 4
Analysis of Volatile Components in Rosa roxburghii Tratt. and Rosa sterilis Using Headspace–Solid-Phase Microextraction–Gas Chromatography–Mass Spectrometry
Yuhang Deng, Huan Kan, LI Yong-he, et al.
Molecules (2023) Vol. 28, Iss. 23, pp. 7879-7879
Open Access | Times Cited: 4
Quality Evaluation of Polygonatum cyrtonema Hua Based on UPLC-Q-Exactive Orbitrap MS and Electronic Sensory Techniques with Different Numbers of Steaming Cycles
Mengjin Wang, Jiayi Hu, Xiaoya Hai, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1586-1586
Open Access | Times Cited: 1
Impact of Drying Processes for Camellia Seeds on the Volatile Compounds of Camellia Seed Oil
Ma Li, Jing Gao, Zhen Zhang, et al.
Processes (2024) Vol. 12, Iss. 7, pp. 1332-1332
Open Access | Times Cited: 1
Comparative characterization and correlation between lipids and volatile organic compounds in NingXiang and Berkshire-Ningxiang pork
Huali Li, Yingying Liu, Yinglin Peng, et al.
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 1133-1149
Open Access | Times Cited: 1
Effect of Corynebacterium glutamicum Fermentation on the Volatile Flavors of the Enzymatic Hydrolysate of Soybean Protein Isolate
Lingling Shangguan, Zixiong Liu, Linlong Xu, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2591-2591
Open Access | Times Cited: 1
Chemotaxonomic variation of volatile components in Zanthoxylum Bungeanum peel and effects of climate on volatile components
Yuhan Wu, Zhihang Zhuo, Qianqian Qian, et al.
BMC Plant Biology (2024) Vol. 24, Iss. 1
Open Access | Times Cited: 1
The Potential Correlation between Bacterial Diversity and the Characteristic Volatile Flavor Compounds of Sichuan Sauce-Flavored Sausage
Lili Ji, Yanan Zhou, Qing Nie, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2350-2350
Open Access | Times Cited: 1
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