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:
Effects of Organic Acids on the Release of Fruity Esters in Water: An Insight at the Molecular Level
Yu Liu, Hui Xi, Yingjie Fu, et al.
Molecules (2022) Vol. 27, Iss. 9, pp. 2942-2942
Open Access | Times Cited: 14
Yu Liu, Hui Xi, Yingjie Fu, et al.
Molecules (2022) Vol. 27, Iss. 9, pp. 2942-2942
Open Access | Times Cited: 14
Showing 14 citing articles:
Influence on the aroma substances and functional ingredients of apple juice by lactic acid bacteria fermentation
Guanyu Ji, Guangpeng Liu, Bin Li, et al.
Food Bioscience (2022) Vol. 51, pp. 102337-102337
Closed Access | Times Cited: 42
Guanyu Ji, Guangpeng Liu, Bin Li, et al.
Food Bioscience (2022) Vol. 51, pp. 102337-102337
Closed Access | Times Cited: 42
Effects of gallic acid on the release of aroma compounds in Moutai Baijiu
Yunwei Niu, Yuling Yang, Chengting Mao, et al.
Food Research International (2023) Vol. 176, pp. 113655-113655
Closed Access | Times Cited: 16
Yunwei Niu, Yuling Yang, Chengting Mao, et al.
Food Research International (2023) Vol. 176, pp. 113655-113655
Closed Access | Times Cited: 16
Cross-modal interactions caused by nonvolatile compounds derived from fermentation, distillation and aging to harmonize flavor
Wei Jia, Rutian Ma
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 19, pp. 6686-6713
Closed Access | Times Cited: 15
Wei Jia, Rutian Ma
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 19, pp. 6686-6713
Closed Access | Times Cited: 15
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
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
Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass
Shiyi Wang, Chen Li, Yujie Li, et al.
Food Chemistry X (2025) Vol. 25, pp. 102193-102193
Open Access
Shiyi Wang, Chen Li, Yujie Li, et al.
Food Chemistry X (2025) Vol. 25, pp. 102193-102193
Open Access
Comparative Analysis of Nutrition Quality and Volatile Compounds in Mature European and Asian Red Pears
Wenyuan Li, Menghua Lin, Yahui Li, et al.
(2025)
Closed Access
Wenyuan Li, Menghua Lin, Yahui Li, et al.
(2025)
Closed Access
Long‐term frozen storage affects the volatile compound profile, physicochemical and antioxidant content of vacuum‐packed Musang King durian fruit
Eliwanzita Sospeter, Phebe Ding, Teh Huey Fang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
Eliwanzita Sospeter, Phebe Ding, Teh Huey Fang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
Stigma and petals of Crocus sativus L.: Review and comparison of phytochemistry and pharmacology
Xue Li, Jin Xie, Hong Jin Fan, et al.
Arabian Journal of Chemistry (2023) Vol. 16, Iss. 8, pp. 104918-104918
Open Access | Times Cited: 10
Xue Li, Jin Xie, Hong Jin Fan, et al.
Arabian Journal of Chemistry (2023) Vol. 16, Iss. 8, pp. 104918-104918
Open Access | Times Cited: 10
Evaluation of perceptual interactions between key aldehydes in Kung Pao Chicken
Shengchao Lin, Na Li, Xingtao Zhou, et al.
Food Chemistry X (2024) Vol. 21, pp. 101183-101183
Open Access | Times Cited: 3
Shengchao Lin, Na Li, Xingtao Zhou, et al.
Food Chemistry X (2024) Vol. 21, pp. 101183-101183
Open Access | Times Cited: 3
Self-Assembly of Cinnamic Acid-Modified Chitosan Surfactants: Synthesis, Characterization, and Applications in Emulsification
Lihua Li, Qianru Su, Ke Xu, et al.
ACS Sustainable Chemistry & Engineering (2024) Vol. 12, Iss. 19, pp. 7541-7552
Closed Access | Times Cited: 3
Lihua Li, Qianru Su, Ke Xu, et al.
ACS Sustainable Chemistry & Engineering (2024) Vol. 12, Iss. 19, pp. 7541-7552
Closed Access | Times Cited: 3
PeWRKY20 represses PeMDH1 to modulate malic acid metabolism and flavor formation in postharvest passion fruit
Menglan Huang, Kang Li, Yan Cheng, et al.
Postharvest Biology and Technology (2024) Vol. 218, pp. 113164-113164
Closed Access | Times Cited: 1
Menglan Huang, Kang Li, Yan Cheng, et al.
Postharvest Biology and Technology (2024) Vol. 218, pp. 113164-113164
Closed Access | Times Cited: 1
Chinese olive (Canarium album Rauesch.): a critical review on its nutritional value, phytochemical composition, health benefits, and practical applications
Kuo Yu, Yan Wang, Wenjing Hu, et al.
Frontiers in Pharmacology (2023) Vol. 14
Open Access | Times Cited: 3
Kuo Yu, Yan Wang, Wenjing Hu, et al.
Frontiers in Pharmacology (2023) Vol. 14
Open Access | Times Cited: 3
Effects of Amino Acids on the Release of Acidic Odor Compounds in Langjiu and Its Potential Mechanisms
Yunwei Niu, Mu Qiao, Yuanqing Ye, et al.
Journal of Food Composition and Analysis (2024), pp. 106987-106987
Closed Access
Yunwei Niu, Mu Qiao, Yuanqing Ye, et al.
Journal of Food Composition and Analysis (2024), pp. 106987-106987
Closed Access
Evaluation of Perceptual Interactions between Key Aldehydes in Kung Pao Chicken
Shengchao Lin, Na Li, Xingtao Zhou, et al.
(2023)
Closed Access | Times Cited: 1
Shengchao Lin, Na Li, Xingtao Zhou, et al.
(2023)
Closed Access | Times Cited: 1
