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:

Edible quality of soft‐boiled chicken processing with chilled carcass was better than that of hot‐fresh carcass
Huhu Wang, Yue Qin, Li Jihao, et al.
Food Science & Nutrition (2019) Vol. 7, Iss. 2, pp. 797-804
Open Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

Integrated lipidomics and targeted metabolomics analyses reveal changes in flavor precursors in psoas major muscle of castrated lambs
Jing Li, Chaohua Tang, Qingyu Zhao, et al.
Food Chemistry (2020) Vol. 333, pp. 127451-127451
Closed Access | Times Cited: 118
Lipidomics analysis of Sanhuang chicken during cold storage reveals possible molecular mechanism of lipid changes
Jingxiu Lv, Jingjing Ma, Yu Liu, et al.
Food Chemistry (2023) Vol. 417, pp. 135914-135914
Closed Access | Times Cited: 25
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
Chunhui Xu, Zhaozheng Yin
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 15
Nontargeted metabolomics reveals dynamic changes in the quality of fresh yak meat during ice-temperature preservation
Zheng-Xu Fu, Yuncheng Li, Caiying Zhang, et al.
LWT (2024) Vol. 206, pp. 116579-116579
Open Access | Times Cited: 9
Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose
Na Xu, Xianming Zeng, Peng Wang, et al.
Deleted Journal (2023) Vol. 13, Iss. 1, pp. 313-326
Open Access | Times Cited: 19
Evaluation of the flavor profiles of Yanbian-style sauced beef from differently treated raw beef samples
Hongshu Li, Junxia Chen, Yongxin Zhang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101505-101505
Open Access | Times Cited: 7
Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb
Xiong Xiao, Chengli Hou, Dequan Zhang, et al.
Meat Science (2020) Vol. 169, pp. 108220-108220
Closed Access | Times Cited: 49
Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age
Shaolin Deng, Rui Liu, Chunbao Li, et al.
Poultry Science (2022) Vol. 101, Iss. 12, pp. 102168-102168
Open Access | Times Cited: 24
Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and multivariate statistical analysis
Na Xu, Junjie Ye, Lingyun Li, et al.
Food Bioscience (2021) Vol. 43, pp. 101326-101326
Closed Access | Times Cited: 31
Indigenous, Yellow-Feathered Chickens Body Measurements, Carcass Traits, and Meat Quality Depending on Marketable Age
Chunyou Yuan, Yong Jiang, Zhixiu Wang, et al.
Animals (2022) Vol. 12, Iss. 18, pp. 2422-2422
Open Access | Times Cited: 21
Effect of antifreeze protein on the quality and microstructure of frozen chicken breasts
Junlin Chen, Yaqi Fan, Xingguo Zhang, et al.
Food Chemistry (2022) Vol. 404, pp. 134555-134555
Closed Access | Times Cited: 19
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
Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state
Shaobo Li, Can Xiang, Yue Ge, et al.
Food Research International (2021) Vol. 152, pp. 110923-110923
Closed Access | Times Cited: 24
Integrating metabolomics and transcriptomics to analyze the differences of breast muscle quality and flavor formation between Daweishan mini chicken and broiler
Jingying Zhao, Xuehai Ge, Tao Li, et al.
Poultry Science (2024) Vol. 103, Iss. 8, pp. 103920-103920
Open Access | Times Cited: 3
Correlation between the quality and microbial community of natural-type and artificial-type Yongchuan Douchi
Yu Zhang, Tao Zeng, Hongwei Wang, et al.
LWT (2020) Vol. 140, pp. 110788-110788
Closed Access | Times Cited: 25
Influence of Long-Term Freezing of Carcasses in Pre- and Post-Rigor Mortis Stages on the Technological and Nutritional Parameters of the Longissimus lumborum Muscle of Botucatu Rabbits
Daniel Rodrigues Dutra, Erick Alonso Villegas-Cayllahua, Giovanna Garcia Baptista, et al.
Animals (2024) Vol. 14, Iss. 17, pp. 2510-2510
Open Access | Times Cited: 2
Effect of Aging Time on Meat Quality of Longissimus Dorsi from Yunling Cattle: A New Hybrid Beef Cattle
Yongliang Fan, Ziyin Han, Abdelaziz Adam Idriss Arbab, et al.
Animals (2020) Vol. 10, Iss. 10, pp. 1897-1897
Open Access | Times Cited: 14
Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers
Na Xu, Xianming Zeng, Lingyun Li, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 1, pp. 242-253
Open Access | Times Cited: 8
Effect of different cooking conditions on the quality characteristics of chicken claws
Yifan Yu, Xianling Yuan, Zhouyou Zhang, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 8, pp. 5518-5529
Open Access | Times Cited: 1
Transformation of chicken skin from raw to edible state: Based on mechanical, microstructure and rheological properties
Na Xu, Peng Wang, Xuefei Shao, et al.
Food and Bioproducts Processing (2024) Vol. 147, pp. 346-358
Closed Access | Times Cited: 1
Transformation of Chicken Skin from Raw to Edible State: Based on Mechanical, Microstructure and Rheological Properties
Na Xu, Peng Wang, Xuefei Shao, et al.
(2024)
Closed Access
Comparison of Carcass Characteristics, Meat Quality, and Sensory Quality Characteristics of Male Laying Hens, Meat-Type Chickens under Identical Rearing Conditions
Woo‐Do Lee, Hyun‐Soo Kim, Hee‐Jin Kim, et al.
Korean Journal of Poultry Science (2024) Vol. 51, Iss. 1, pp. 11-19
Open Access
Nutrition, Flavor, and Microbial Communities of Two Traditional Bacterial Douchi from Gansu, China
Haijun Qiao, Yaping Li, Feng‐Yun Cui, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3519-3519
Open Access
Assessment of the di‐ and tri‐chlorinated haloacetic acids during broiler prechilling
Liangting Shao, Yue Qin, Xinglian Xu, et al.
Journal of Food Science (2021) Vol. 86, Iss. 12, pp. 5495-5502
Closed Access | Times Cited: 3
Page 1 - Next Page

Scroll to top