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:
Investigation on the changes of carotenoids and capsaicinoids in chili oil at different frying temperature by using 1H NMR
Xueying Bai, Peng Wan, Jie Liu, et al.
Current Research in Food Science (2022) Vol. 6, pp. 100411-100411
Open Access | Times Cited: 14
Xueying Bai, Peng Wan, Jie Liu, et al.
Current Research in Food Science (2022) Vol. 6, pp. 100411-100411
Open Access | Times Cited: 14
Showing 14 citing articles:
The difference analysis of physicochemical indexes and volatile flavor compounds of chili oil prepared from different varieties of chili pepper
Dingding Li, Beibei Chu, Bo Li, et al.
Food Research International (2024) Vol. 190, pp. 114657-114657
Closed Access | Times Cited: 6
Dingding Li, Beibei Chu, Bo Li, et al.
Food Research International (2024) Vol. 190, pp. 114657-114657
Closed Access | Times Cited: 6
Recent Advances in the Therapeutic Potential of Carotenoids in Preventing and Managing Metabolic Disorders
Ana Ortega‐Regules, Juan Alonso Martínez-Thomas, Karen Schürenkämper-Carrillo, et al.
Plants (2024) Vol. 13, Iss. 12, pp. 1584-1584
Open Access | Times Cited: 5
Ana Ortega‐Regules, Juan Alonso Martínez-Thomas, Karen Schürenkämper-Carrillo, et al.
Plants (2024) Vol. 13, Iss. 12, pp. 1584-1584
Open Access | Times Cited: 5
Non-volatile taste active compounds in the meat of river snail (Sinotaia quadrata) determined by 1H NMR, e-tongue and sensory analysis
Jingyu Yao, Wenjie Zhao, Xueying Bai, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 34, pp. 100803-100803
Closed Access | Times Cited: 12
Jingyu Yao, Wenjie Zhao, Xueying Bai, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 34, pp. 100803-100803
Closed Access | Times Cited: 12
Assessing the retention of capsaicin and capsanthin compounds in chilli (Capsicum annuum L.) genotypes during storage
H. S. Poornima, Arpita Srivastava, Vinod Sharma, et al.
Journal of Food Composition and Analysis (2024) Vol. 127, pp. 105948-105948
Closed Access | Times Cited: 3
H. S. Poornima, Arpita Srivastava, Vinod Sharma, et al.
Journal of Food Composition and Analysis (2024) Vol. 127, pp. 105948-105948
Closed Access | Times Cited: 3
Changes in acrylamide content and quality characteristics of red pepper oil by cooking method and conditions
Seunghee Choi, Yeonjeong Lee, Mun Yhung Jung, et al.
Food Control (2023) Vol. 155, pp. 110091-110091
Closed Access | Times Cited: 5
Seunghee Choi, Yeonjeong Lee, Mun Yhung Jung, et al.
Food Control (2023) Vol. 155, pp. 110091-110091
Closed Access | Times Cited: 5
Use of egg yolk phospholipids to improve the thermal-oxidative stability of fatty acids, capsaicinoids and carotenoids in chili oil
Xueying Bai, Qin Zhang, Xiatao Zhou, et al.
Food Chemistry (2024) Vol. 451, pp. 139423-139423
Closed Access | Times Cited: 1
Xueying Bai, Qin Zhang, Xiatao Zhou, et al.
Food Chemistry (2024) Vol. 451, pp. 139423-139423
Closed Access | Times Cited: 1
Quality characteristics of a red chili oil product processed via oil infusion: effects of pre-heated oil temperature
Yu Peng, Yinghao Xu, Jingyu Gao, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access | Times Cited: 1
Yu Peng, Yinghao Xu, Jingyu Gao, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access | Times Cited: 1
Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum
Khushbu Islam, Abdul Rawoof, Ajay Kumar, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 24, pp. 9213-9242
Closed Access | Times Cited: 4
Khushbu Islam, Abdul Rawoof, Ajay Kumar, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 24, pp. 9213-9242
Closed Access | Times Cited: 4
Investigation of the physicochemical properties and the chemical components of chili rapeseed oil via different preparation oil temperatures
Wenwen Zhang, Shaoguang Wang, Yue Huang, et al.
LWT (2024) Vol. 204, pp. 116432-116432
Open Access
Wenwen Zhang, Shaoguang Wang, Yue Huang, et al.
LWT (2024) Vol. 204, pp. 116432-116432
Open Access
Exploring changes in texture, colour, pungency and storability in diverse chilli genotypes for discriminating behaviour beyond harvest
Swati Sharma, Sudhir Singh, S. K. Singh, et al.
Scientia Horticulturae (2024) Vol. 338, pp. 113669-113669
Closed Access
Swati Sharma, Sudhir Singh, S. K. Singh, et al.
Scientia Horticulturae (2024) Vol. 338, pp. 113669-113669
Closed Access
Enhancing function of plant-microbial symbiosis for pollution mitigation and carbon sequestration
Tong Zheng, Qixing Zhou, Shaohu Ouyang
Chinese Science Bulletin (Chinese Version) (2023)
Closed Access | Times Cited: 1
Tong Zheng, Qixing Zhou, Shaohu Ouyang
Chinese Science Bulletin (Chinese Version) (2023)
Closed Access | Times Cited: 1
Extraction of capsaicin from Capsicum chinense (cv Bhut Jolokia) using supercritical fluid technology and degradation kinetics
Vikono Ksh, Vishnu Anand, Virendra Singh Rana, et al.
Chemical Papers (2023) Vol. 77, Iss. 11, pp. 6747-6761
Open Access | Times Cited: 1
Vikono Ksh, Vishnu Anand, Virendra Singh Rana, et al.
Chemical Papers (2023) Vol. 77, Iss. 11, pp. 6747-6761
Open Access | Times Cited: 1
Extraction of capsaicin from Capsicum chinense (cv Bhut Jolokia) using supercritical fluid technology and degradation kinetics
Vikono Ksh, Vishnu Anand, Virendra Singh Rana, et al.
Research Square (Research Square) (2023)
Open Access
Vikono Ksh, Vishnu Anand, Virendra Singh Rana, et al.
Research Square (Research Square) (2023)
Open Access
Fate of ochratoxin A in dried red chilies during roasting process
Xiao Xiao, Jiang Chen, Qiujin Zhu, et al.
Food Quality and Safety (2023)
Open Access
Xiao Xiao, Jiang Chen, Qiujin Zhu, et al.
Food Quality and Safety (2023)
Open Access
