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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:

Progress on odor deterioration of aquatic products: Characteristic volatile compounds, analysis methods, and formation mechanisms
Hao Cheng, Jinfeng Wang, Jing Xie
Food Bioscience (2023) Vol. 53, pp. 102666-102666
Closed Access | Times Cited: 50

Showing 26-50 of 50 citing articles:

Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage
Banghong Wei, Y Gao, Yao Zheng, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1256-1256
Open Access | Times Cited: 2
Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application
Xinyi Tu, Shuhua Yin, Jiachen Zang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 21, pp. 11885-11899
Closed Access | Times Cited: 2
Effect of different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongue
Yingying Liu, Sam Al‐Dalali, Yan Hu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101623-101623
Open Access | Times Cited: 2
Changes in physicochemical properties, moisture distribution and volatile flavor compounds of yellow catfish: The roles of dominant spoilage bacteria
Juyuan Wang, Jie Li, Yi Zhang, et al.
Food Bioscience (2023) Vol. 56, pp. 103331-103331
Closed Access | Times Cited: 5
Insights into the Paulownia Shan tong (Fortunei × Tomentosa) Essential Oil and In Silico Analysis of Potential Biological Targets of Its Compounds
Călin Jianu, Marius Mioc, Alexandra Mioc, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1007-1007
Open Access | Times Cited: 1
Seabream Quality Monitoring Throughout the Supply Chain Using a Portable Multispectral Imaging Device
Anastasia Lytou, Lemonia-Christina Fengou, Antonis Koukourikos, et al.
Journal of Food Protection (2024) Vol. 87, Iss. 10, pp. 100274-100274
Open Access | Times Cited: 1
Dual-frequency ultrasound-assisted thawing: enhancement on quality attributes, myofibril characteristics, and microstructure of large yellow croaker (Pseudosciaena crocea) during frozen to refrigeration
Hao Cheng, Jun Mei, Jing Xie
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 7, pp. 5658-5672
Closed Access | Times Cited: 1
Functionality, physicochemical properties, and applications of chitosan/nano-hydroxyapatite–tea polyphenol films
Dan Qiu, Jingxuan Zhou, Qiaohui Feng, et al.
Food Chemistry X (2024) Vol. 24, pp. 101762-101762
Open Access | Times Cited: 1
Effect of atmospheric cold plasma treatment on the flavor of high-fat aquatic products: A case study of golden pomfret (Trachinotus ovatus, family Bramidae) oil using GC-MS, GC-IMS, and an E-nose.
Jixiang Zhang, Feifan Wu, Yusufu Kasato, et al.
LWT (2024) Vol. 210, pp. 116843-116843
Open Access | Times Cited: 1
Establishment of a novel loach-deodorization technology based on gas chromatography-ion mobility spectroscopy analysis
Juan‐Juan Shao, Yi Yang, Tianyue Wang, et al.
Food Bioscience (2023) Vol. 53, pp. 102783-102783
Open Access | Times Cited: 2
Analysis of changes in volatile compounds and evolution in free fatty acids, free amino acids, nucleotides, and microbial diversity in tilapia (Oreochromis mossambicus) fillets during cold storage
Hao Cheng, Jun Mei, Jing Xie
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 5, pp. 2959-2970
Closed Access | Times Cited: 2
Allspice ( Pimenta dioica ) essential oil mediates sphingosine kinase inhibition and subsequent induction of apoptosis in gastric cancer cells
Anju Sasidharan, Arunnya Surendran, Rajakrishnan Rajagopal, et al.
Journal of Essential Oil Bearing Plants (2024) Vol. 27, Iss. 2, pp. 537-546
Closed Access
Uncovering the Contribution of Protein Degradation and Amino Acids Metabolism to the Odor of Tilapia (Oreochromis mossambicus) During Cold Storage: Based on the Amino Acids Metabolomics Analysis Via LC–MS
Hao Cheng, Jun Mei, Jing Xie
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 5168-5183
Closed Access
Effect of sodium alginate‐locust bean gum ice glazing containing different antioxidants on quality of mackerel (Pneumatophorus japonicus) during frozen storage
Hao Cheng, Pengcheng Zhou, Jun Mei, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5430-5439
Closed Access
Effect of water migration on changes of quality and volatile compounds in frozen Penaeus monodon
Chuang Pan, Shuo Shi, Xianqing Yang, et al.
Food Chemistry (2024) Vol. 457, pp. 140425-140425
Closed Access
Biodegradable polymer nanocomposites as packaging materials: A review
Nipan Sahu, Amit Jain, M. Kumar, et al.
AIP conference proceedings (2024) Vol. 3245, pp. 090003-090003
Closed Access
Comparison of Different Deodorizing Treatments on the Flavor of Paddy Field Carp, Analyzed by the E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectrometry
Chenying Fu, Yiming Zou, Yixiang Zhang, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2623-2623
Open Access
Effect of rosemary extract on volatile flavor profile and flavor source of skipjack tuna
Jiaqi Liu, Ge Han, Yueqi Wang, et al.
Food Bioscience (2024), pp. 105241-105241
Closed Access
A natural pigment-based nanosized colorimetric sensor for freshness evaluation of aquatic products
Qingmin Chen, Yuying Han, Yilin Wang, et al.
Food Chemistry (2024) Vol. 465, pp. 141945-141945
Closed Access
The Impact of PAHs on the Taste Substances of Chlamys farreri during the Reproductive Period: Changes in Flavor Characteristics and Metabolic Mechanisms
Zhiheng He, Luqing Pan, Ruiyi Xu, et al.
Journal of Food Composition and Analysis (2024), pp. 107011-107011
Closed Access
Physical and sensory quality of processed and packaged fish products
R. Vijayakumar, Baraiya Ravi Sharadbhai, K. Elavarasan, et al.
Elsevier eBooks (2024), pp. 335-355
Closed Access
Sustainable and green strategies for active biopackaging: Application for seafood products—A critical review
Lidia Aït Ouahioune, Magdalena Wrona, Davinson Pezo, et al.
Food Bioscience (2024) Vol. 63, pp. 105647-105647
Closed Access
Quality assessment and microbial community succession of finely chopped common carp (Cyprinus carpio) under low-temperature storage: Implications for nutritional composition and spoilage indicators
Haimei Gong, Binchen Wang, Hongyu Jiang, et al.
Food Control (2024) Vol. 171, pp. 111103-111103
Closed Access
Reliable Quality Traceability for Tilapia Cold Chain Using Blockchain and Machine Learning Techniques
Branko Glamuzina, Jiaxin Fan, Y. J. Ji, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 12
Closed Access
Effects of cooling rate on the physiological metabolism and flavor of thick-shell mussel (Mytilus coruscus) during low-temperature semi-anhydrous living-preservation
Shuai Wu, Hongwei Ma, Yu Liu, et al.
Aquaculture (2024), pp. 742066-742066
Closed Access
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