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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:

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

Showing 1-25 of 31 citing articles:

Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose
X. Sun, Yumei Yu, Ahmed S.M. Saleh, et al.
Food Research International (2023) Vol. 173, pp. 113335-113335
Closed Access | Times Cited: 50
Impact of Monascus purpureus fermentation on antioxidant activity, free amino acid profiles and flavor properties of kelp (Saccharina japonica)
Jinlan Nie, Xiaoting Fu, Lei Wang, et al.
Food Chemistry (2022) Vol. 400, pp. 133990-133990
Closed Access | Times Cited: 40
Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages
Xuefei Shao, Huhu Wang, Xiangyu Song, et al.
Food Chemistry X (2024) Vol. 21, pp. 101225-101225
Open Access | Times Cited: 15
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
Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients
Zongshuai Zhu, Anthony Pius Bassey, Yaqi Cao, et al.
Food Chemistry (2022) Vol. 397, pp. 133833-133833
Closed Access | Times Cited: 36
Dynamic changes and formation of key contributing odorants with amino acids and reducing sugars as precursors in shiitake mushrooms during hot air drying
Dong Chen, Menglong Sheng, Silu Wang, et al.
Food Chemistry (2023) Vol. 424, pp. 136409-136409
Closed Access | Times Cited: 22
Different analysis of flavors among soft-boiled chicken: Based on GC-IMS and PLS-DA
Na Xu, Yihao Lai, Xuefei Shao, et al.
Food Bioscience (2023) Vol. 56, pp. 103243-103243
Closed Access | Times Cited: 21
GC-IMS and multivariate analyses of volatile organic components in different Chinese breeds of chickens
Hongqiang Li, Xiangmin Zhao, Shizhen Qin, et al.
Heliyon (2024) Vol. 10, Iss. 8, pp. e29664-e29664
Open Access | Times Cited: 7
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
Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (Laminaria japonica)
Wenyang Zhu, Bo Jiang, Fang Zhong, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2532-2532
Open Access | Times Cited: 28
Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS
Hui Zhou, Wei Cui, Yafei Gao, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1484-1493
Open Access | Times Cited: 22
Enrichment of taste and aroma compounds in braised soup during repeated stewing of chicken meat
Jun Qi, Chao Du, Xiu-ning Yao, et al.
LWT (2022) Vol. 168, pp. 113926-113926
Open Access | Times Cited: 20
Comprehensive characterisation of taste and aroma profiles of Daokou red‐cooked chicken by GC‐IMS and GC–MS combined with chemometrics
X. Sun, Yumei Yu, Ahmed S.M. Saleh, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 8, pp. 4288-4300
Closed Access | Times Cited: 11
Development of chickpea tempeh using Rhizopus oryzae for dysphagia diet: Effect of fermentation time and heat treatment
Jung Soo Kim, Jiyoon Kim, Soo Hyun Kim, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103940-103940
Closed Access
Volatile and non-volatile compound analysis of ginkgo chicken soup during cooking using a combi oven
Lilan Chen, Jiale Huang, Can Yuan, et al.
Food Chemistry X (2025) Vol. 26, pp. 102276-102276
Open Access
The effect of raw egg storage time on the quality, fatty acid composition and volatile organic compounds of salt-baked marinated eggs
Yifeng Lu, L. Chen, Jing Li, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101146-101146
Closed Access
Investigation of different ingredients affected the flavor changes of Yu-Shiang shredded pork by using GC-IMS and GC-MS combined with E-nose and E-tongue
Jia Chen, Xuemei Cai, Junliang Liu, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e31486-e31486
Open Access | Times Cited: 3
Effect of low-sodium compound salt on the taste and volatile flavor of salt-baked chicken
Jie Zhang, Meiqin Feng, Yiwen Zhang, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100740-100740
Closed Access | Times Cited: 8
Study on the storage characteristics of steamed rice bread samples during various storage temperature
Chanchan Jia, Yonghui Yu, Huang Dai, et al.
LWT (2023) Vol. 190, pp. 115510-115510
Open Access | Times Cited: 5
Evolution of free amino acids, biogenic amines and volatile compounds in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus simulans
Xuefei Shao, Huhu Wang, Xiangyu Song, et al.
Deleted Journal (2024)
Open Access | Times Cited: 1
Rapid and Visual Favor Analysis Using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) in Meat Products: Research Progress and Future Trends
Shiliang Jia, Zhifang Jia, Jun An, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-16
Open Access | Times Cited: 1
Metabolomic profiles and compositional differences involved in flavor characteristics of raw breast meat from slow- and fast-growing chickens in Thailand
Sylvia Indriani, Nattanan Srisakultiew, Nancy Dewi Yuliana, et al.
Poultry Science (2024) Vol. 103, Iss. 11, pp. 104230-104230
Open Access | Times Cited: 1
The nutritional quality and flavor profiles of Sandiao soup made by the traditional refinement process
Wenzheng Zhu, Xue Huai, Zhao Zhao, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 39, pp. 101084-101084
Closed Access | Times Cited: 1
Temporal dynamics of aroma compounds and precursors in dry‐fried shredded beef during culinary processing
Lilan Chen, Can Yuan, Fuyan Zhang, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 703-716
Closed Access | Times Cited: 3
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
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