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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:

Flavor formation based on lipid in meat and meat products: A review
FU Ying-hua, Shenyi Cao, Yang Li, et al.
Journal of Food Biochemistry (2022) Vol. 46, Iss. 12
Open Access | Times Cited: 125

Showing 26-50 of 125 citing articles:

Elucidation of key fatty aroma compound contributing to the hepatopancreas of Eriocheir sinensis using sensomics approach by GC-IMS and GC–MS-O
Qi Lu, Caohua Qiu, Jianshe Zhu, et al.
Food Chemistry (2024) Vol. 455, pp. 139904-139904
Closed Access | Times Cited: 5
Ultrasound-induced modifications of beef flavor characteristics during postmortem aging
Yujuan Fang, Jian Zhang, Chao Ma, et al.
Ultrasonics Sonochemistry (2024) Vol. 108, pp. 106979-106979
Open Access | Times Cited: 5
The flavor enhancement mechanism of ultrasound-assisted curing and UV-assisted drying in semi-dried tilapia fillets based on flavoromics, lipidomics, and metabolomics
Chengzhen Nie, Liang Wang, He-He Tian, et al.
Food Chemistry (2024) Vol. 463, pp. 141386-141386
Closed Access | Times Cited: 5
The formation mechanism and control strategies of warmed-over flavor in prepared dishes: a comprehensive review and future perspectives
Jiaxin Chen, Yuxin Zhang, Yue Ren, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104746-104746
Closed Access | Times Cited: 5
Dynamically cultured, differentiated bovine adipose-derived stem cell spheroids as building blocks for biofabricating cultured fat
Annemarie Klatt, Jannis O. Wollschlaeger, Franziska B. Albrecht, et al.
Nature Communications (2024) Vol. 15, Iss. 1
Open Access | Times Cited: 5
Proteomic-metabolomic combination analysis reveals novel biomarkers of meat quality that differ between young and older ducks
Tiantian Gu, Mingcai Duan, Li Chen, et al.
Poultry Science (2024) Vol. 103, Iss. 4, pp. 103530-103530
Open Access | Times Cited: 4
Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken
Yousung Jung, Soomin Oh, Dongwook Kim, et al.
Poultry Science (2024) Vol. 103, Iss. 5, pp. 103583-103583
Open Access | Times Cited: 4
Comparative evaluation of nutritional quality and flavor characteristics for Micropterus salmoides muscle in different aquaculture systems
Zhengxi Wang, Jishu Zheng, Decheng Pu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101787-101787
Open Access | Times Cited: 4
Harmonious regulation flavor and lipid oxidation in dry-cured tenderloin through electrical stimulation: A study on lipase activity and sensory correlations
Lisha Lan, Li Chen, Xiaolin Zhong, et al.
Food Chemistry X (2025) Vol. 25, pp. 102189-102189
Open Access
Advance in aldehydes derived from lipid oxidation: A review of the formation mechanism, attributable food thermal processing technology, analytical method and toxicological effect
Mantong Zhao, Zhongyuan Liu, Wanli Zhang, et al.
Food Research International (2025) Vol. 203, pp. 115811-115811
Closed Access
Assisted Fermentation by a Modified Bacillus subtilis Strain Producing Protease Improved the Quality of Sufu
Junfei Xu, Aixiang Hou, Wenqi Li, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 1
Open Access
Effects of different thermal cooking methods on the characteristic taste and flavor compounds of Solen grandis meat
Jie Zheng, Jing Li, Zhiyuan Song, et al.
LWT (2025), pp. 117439-117439
Open Access
Study on flavor characterization, bitter perception quantification and abatement measures of Tartary buckwheat noodles
Xianhui Chang, Fuli Li, Congcong Xue, et al.
Food Chemistry X (2025) Vol. 26, pp. 102274-102274
Open Access
Analysis of volatile flavor and lipids in different breeds of pork using electronic noses, GC-MS and UPLC-MS/MS
Simin Xu, Wenxia Zheng, Zeng You, et al.
Journal of Chromatography A (2025) Vol. 1746, pp. 465783-465783
Closed Access
Effect of fermented feed on volatile flavor of duck meat through fatty acid metabolism pathways in gut microbiota and muscle
Ligen Xu, Tingting Mao, Chunqing Jiang, et al.
Food Bioscience (2025), pp. 106186-106186
Closed Access
Metatranscriptomics reveals the effect of fermentation by Pediococcus acidilactici and Rhizopus oryzae on the quality of mutton sausages and the mechanism of odor metabolism
Nuo Chen, Weiling Fu, Jiang Li, et al.
Food Chemistry (2025) Vol. 477, pp. 143472-143472
Closed Access
Lipid pro-oxidative reactions mediated by heat, light and microwave and the structural characteristics of their products: Revealed via multi-omics approaches
Zheng Zhou, Shuang Cui, Bo Wang, et al.
Food Chemistry (2025) Vol. 477, pp. 143481-143481
Closed Access
Flavor, Lipid, and Transcriptomic Profiles of Chinese Wagyu Beef Cuts: Insights into Meat Quality Differences
Tianliu Zhang, Tingting Wang, Yunhang Gao, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 716-716
Open Access
Unravelling the correlations between predominant microbiota with physicochemical properties and volatile compounds in sauce-braised duck wings during cold storage
Mingming Hu, Chuanqi Zhang, S. T. Wu, et al.
LWT (2025), pp. 117569-117569
Open Access
Tracking changes in flavor characteristics of dried pork slice during air fryer processing based on E-nose, gas chromatography-ion mobility spectrometry, and lipidomics techniques
Shuangmin Liang, Huaying Chen, Xuehai Ge, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 1, pp. 9240104-9240104
Closed Access
New Techniques of Meat Quality Assessment for Detecting Meat Texture
Chang Liu, Yanlei Li, Wenming Sun, et al.
Processes (2025) Vol. 13, Iss. 3, pp. 640-640
Open Access
Storage Stability and Lipidomic Analysis Reveal the Effect of Frozen Storage Temperature on Pacific Saury (Cololabis saira)
Ling Zhao, Shanyu Wang, Qi Liu, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 756-756
Open Access
Rapeseed and Palm Oils Can Improve the Growth, Muscle Texture, Fatty Acids and Volatiles of Marine Teleost Golden Pompano Fed Low Fish Oil Diets
Fang Chen, Yunkun Lou, Junfeng Guan, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 788-788
Open Access
Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis
Jicai Bi, Bian Li, Zhuo Chen, et al.
Food Chemistry X (2025) Vol. 27, pp. 102353-102353
Open Access
Low-Protein Diet Supplemented with Amino Acids Can Regulate the Growth Performance, Meat Quality, and Flavor of the Bamei Pigs
Dong Wang, Kai Hou, Mengjie Kong, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 946-946
Open Access

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