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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:

Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggs
Putri Widyanti Harlina, Meihu Ma, Raheel Shahzad, et al.
Journal of Food Science and Technology (2018) Vol. 55, Iss. 12, pp. 4719-4734
Open Access | Times Cited: 50

Showing 1-25 of 50 citing articles:

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology
Debopriya Mandal, Tanmay Sarkar, Runu Chakraborty
Applied Biochemistry and Biotechnology (2022) Vol. 195, Iss. 2, pp. 1319-1513
Open Access | Times Cited: 64
Main lipid sources affecting key aroma volatile compounds in Chinese native chicken
Yanji Chen, Yongli Wang, Yanke Wang, et al.
Food Chemistry (2025) Vol. 474, pp. 142990-142990
Open Access | Times Cited: 1
Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking
Xuyue Wang, Yu Huang, Bin Zhou, et al.
Ultrasonics Sonochemistry (2021) Vol. 75, pp. 105579-105579
Open Access | Times Cited: 55
Potential Implications of Natural Antioxidants of Plant Origin on Oxidative Stability of Chicken Albumen during Storage: A Review
Uchechukwu Edna Obianwuna, V. U. Oleforuh-Okoleh, Jing Wang, et al.
Antioxidants (2022) Vol. 11, Iss. 4, pp. 630-630
Open Access | Times Cited: 29
The application of clove extracts as a potential functional component in active food packaging materials and model food systems: A mini-review
Ashwini Gengatharan, Muhamad Hafiz Abd Rahim
Applied Food Research (2023) Vol. 3, Iss. 1, pp. 100283-100283
Open Access | Times Cited: 21
Flavor formation by amino acid catabolism in low-salt sufu paste, a Chinese fermented soybean food
Chunzhi Xie, Likang Qin, Na Liu, et al.
Food Bioscience (2024) Vol. 59, pp. 104228-104228
Closed Access | Times Cited: 7
Oxidative Stress-Induced DNA Damage and Apoptosis in Clove Buds-Treated MCF-7 Cells
Martin Kello, Peter Takáč, Peter Kubatka, et al.
Biomolecules (2020) Vol. 10, Iss. 1, pp. 139-139
Open Access | Times Cited: 40
Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time
Mustapha Muhammad Nasiru, Muhammad Umair, Evans Frimpong Boateng, et al.
Molecules (2022) Vol. 27, Iss. 3, pp. 601-601
Open Access | Times Cited: 24
Microbial fermented feed affects flavor amino acids and yolk trimethylamine of duck eggs via cecal microbiota–yolk metabolites crosstalk
Yong Tian, Ruikun Zhang, Guoqin Li, et al.
Food Chemistry (2023) Vol. 430, pp. 137008-137008
Open Access | Times Cited: 13
SPME-GC-MS & metal oxide E-Nose 18 sensors to validate the possible interactions between bio-active terpenes and egg yolk volatiles
Mostafa Gouda, Meihu Ma, Long Sheng, et al.
Food Research International (2019) Vol. 125, pp. 108611-108611
Closed Access | Times Cited: 36
E-sensing and nanoscale-sensing devices associated with data processing algorithms applied to food quality control: a systematic review
Diego Galvan, Adriano Aquino, Luciane Effting, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 24, pp. 6605-6645
Closed Access | Times Cited: 29
Characterization of physical properties, volatile compounds and aroma profiles of different salted egg yolk lipids
Xuejing Gao, Junhua Li, Cuihua Chang, et al.
Food Research International (2022) Vol. 165, pp. 112411-112411
Closed Access | Times Cited: 21
The influence of Cistus incanus L. leaves on wheat pasta quality
Katarzyna Lisiecka, Agnieszka Wójtowicz, Dariusz Dziki, et al.
Journal of Food Science and Technology (2019) Vol. 56, Iss. 9, pp. 4311-4322
Open Access | Times Cited: 35
Characterization of four thermogelled egg yolk varieties based on moisture and protein content
Ruiqi Zhang, Fusheng Yao, Zhonghua Ning
Poultry Science (2023) Vol. 102, Iss. 4, pp. 102499-102499
Open Access | Times Cited: 9
Extraction of egg yolk lipids via salt-induced synergistic heat treatment: Fabrication, characterization and flavor analysis
Xuejing Gao, Tingting Tang, Junhua Li, et al.
Food Chemistry (2024) Vol. 461, pp. 140958-140958
Closed Access | Times Cited: 3
Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs
Putri Widyanti Harlina, Meihu Ma, Raheel Shahzad, et al.
Food Science of Animal Resources (2022) Vol. 42, Iss. 4, pp. 689-711
Open Access | Times Cited: 14
Comparison of the edible quality of liquid egg with different cooking methods and their antioxidant activity after in vitro digestion
Dengyu Tang, Rong Wang, Xiaohua He, et al.
Food Research International (2020) Vol. 140, pp. 110013-110013
Closed Access | Times Cited: 23
Lipolytic degradation, water and flavor properties of low sodium dry cured beef
Shixin Liu, Yawei Zhang, Guanghong Zhou, et al.
International Journal of Food Properties (2019) Vol. 22, Iss. 1, pp. 1322-1339
Open Access | Times Cited: 22
Salt consumption and the risk of chronic diseases among Chinese adults in Ningbo city
Yi Lin, Qiuhong Mei, Xujun Qian, et al.
Nutrition Journal (2020) Vol. 19, Iss. 1
Open Access | Times Cited: 20
Effect of fresh beetroot application and processing conditions on some quality features of new type of potato-based snacks
Katarzyna Lisiecka, Agnieszka Wójtowicz
LWT (2021) Vol. 141, pp. 110919-110919
Closed Access | Times Cited: 16
Quality evaluation and lipidomics analysis of salted duck egg yolk under low-salt pickling process
Ligen Zou, Qian Wang, Weng Liping, et al.
Food Chemistry X (2022) Vol. 16, pp. 100502-100502
Open Access | Times Cited: 12
Effect of winemaking on phenolic profile, colour components and antioxidants in Crljenak kaštelanski (sin. Zinfandel, Primitivo, Tribidrag) wine
Ivana Generalić Mekinić, Živko Skračić, Ana Kokeza, et al.
Journal of Food Science and Technology (2019) Vol. 56, Iss. 4, pp. 1841-1853
Open Access | Times Cited: 18
Effect of Different Egg Products on Lipid Oxidation of Biscuits
Vito Verardo, Maria Cristina Messia, Emanuele Marconi, et al.
Foods (2020) Vol. 9, Iss. 11, pp. 1714-1714
Open Access | Times Cited: 16
Quantification of Lipidomics Profiling using UPLC‐QE‐HESI‐ Lipid Analysis on the Salted Duck Egg Incorporated with Clove Extract
Putri Widyanti Harlina, Meihu Ma, Raheel Shahzad
European Journal of Lipid Science and Technology (2021) Vol. 123, Iss. 4
Closed Access | Times Cited: 15
Sensory characteristics of low sodium dry-cured beef and their relation to odor intensity and electronic nose signals
Shixin Liu, Yawei Zhang, Putri Widyanti Harlina, et al.
International Journal of Food Properties (2020) Vol. 23, Iss. 1, pp. 116-126
Open Access | Times Cited: 15
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