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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:

Progress on odor deterioration of aquatic products: Characteristic volatile compounds, analysis methods, and formation mechanisms
Hao Cheng, Jinfeng Wang, Jing Xie
Food Bioscience (2023) Vol. 53, pp. 102666-102666
Closed Access | Times Cited: 50

Showing 1-25 of 50 citing articles:

Exploration into lipid oxidation and flavour characteristics of crayfish (Procambarus clarkia) after hot water blanching pretreatment and deep frying
Hongyuan Tan, Lingwei Shen, Mingzhu Zhou, et al.
International Journal of Gastronomy and Food Science (2025) Vol. 39, pp. 101100-101100
Closed Access | Times Cited: 1
Improving the flavor of tilapia fish head soup by adding lipid oxidation products and cysteine
Huixian Fu, Qiaohui Feng, Dan Qiu, et al.
Food Chemistry (2023) Vol. 429, pp. 136976-136976
Closed Access | Times Cited: 23
From formation to solutions: Off-flavors and innovative removal strategies for farmed freshwater fish
Yongjie Zhou, Yan Zhang, Jiamin Liang, et al.
Trends in Food Science & Technology (2023) Vol. 144, pp. 104318-104318
Closed Access | Times Cited: 22
Exploring the effects of lipid oxidation and free fatty acids on the development of volatile compounds in grouper during cold storage based on multivariate analysis
Yuanming Chu, Jun Mei, Jing Xie
Food Chemistry X (2023) Vol. 20, pp. 100968-100968
Open Access | Times Cited: 21
The odor deterioration of tilapia (Oreochromis mossambicus) fillets during cold storage revealed by LC-MS based metabolomics and HS-SPME-GC–MS analysis
Hao Cheng, Jun Mei, Jing Xie
Food Chemistry (2023) Vol. 427, pp. 136699-136699
Closed Access | Times Cited: 20
Fishy odorants in pre-processed fish fillet and surimi products made from freshwater fish: Formation mechanism and control methods
Hanwei Zhang, Shanbai Xiong, Xiaoyue Yu, et al.
Trends in Food Science & Technology (2023) Vol. 142, pp. 104212-104212
Closed Access | Times Cited: 19
Colorimetric freshness indicators in aquatic products based on natural pigments: A review
Zhe Shao, Weiqing Lan, Jing Xie
Food Bioscience (2024) Vol. 58, pp. 103624-103624
Closed Access | Times Cited: 9
Determination of key volatile fishy substances of sea cucumber powder during the processing and their removal by supercritical fluid extraction
Shibiao Wei, Qiong Wu, Zhe-Ming Wang, et al.
Food Research International (2024) Vol. 190, pp. 114603-114603
Closed Access | Times Cited: 6
Ethanol aqueous solution annealing improves the deodorization effects of V-type granular starch on oyster peptides
Peichao Chen, Wuyin Weng, Zhongyang Ren, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111037-111037
Closed Access
Integrating metabolite profiles and macrotranscriptomics to explore the flavor improvement mechanisms of fermented oyster hydrolysates with endogenous microbe (Lactobacillus pentosus) inoculation
Li Liu, Tianhong Liu, Yuanhui Zhao, et al.
Food Research International (2025), pp. 115712-115712
Closed Access
Effects of interactions between microorganisms and lipids on inferior volatile compound production during cold storage of grouper (Epinephelus coioides)
Yuanming Chu, Jinfeng Wang, Jing Xie
Food Chemistry X (2025) Vol. 25, pp. 102183-102183
Open Access
Metabolomics analysis reveals the mechanism for improving the growth performance and flesh quality of Aral barbel Luciobarbus brachycephalus by environmental alkalinity
Haijun Wei, Longwu Geng, Xinchi Shang, et al.
Journal of Agriculture and Food Research (2025), pp. 101670-101670
Open Access
Research Progress Regarding Psychrotrophic Pseudomonas in Aquatic Products: Psychrophilic Characteristics, Spoilage Mechanisms, Detection Methods, and Control Strategies
Jing Jing Wang, Jing Xie, Jun Mei
Foods (2025) Vol. 14, Iss. 3, pp. 363-363
Open Access
Analysis of key aroma-active compounds in cooked river snail (Sinotaia quadrata) meat
Jingyu Yao, Liqiong Wen, Ling Li, et al.
Applied Food Research (2025), pp. 100736-100736
Open Access
Hybrid polymer dots with isothiocyanate functional groups for rapid sensing tyramine in aquatic products
Gan Wu, Qi Cheng, Zhaoyang Ding, et al.
Journal of Food Composition and Analysis (2024) Vol. 128, pp. 106058-106058
Closed Access | Times Cited: 4
Foodomics in aquatic products quality assessment during storage: An advanced and reliable approach
Yuanming Chu, Jinfeng Wang, Jing Xie
Food Bioscience (2024) Vol. 58, pp. 103734-103734
Closed Access | Times Cited: 4
Adsorption characteristics of V-type starch for off-odors of sea cucumber intestinal peptides in solid-phase environment
Linfan Shi, Zhouru Li, Zhaoqing Yang, et al.
Food Chemistry (2023) Vol. 433, pp. 137171-137171
Closed Access | Times Cited: 13
Lipid changes and volatile compounds formation in different processing stages of dry-cured Spanish mackerel
Shanyu Wang, Chong Jian, Mengyue Hu, et al.
Food Quality and Safety (2024) Vol. 8
Open Access | Times Cited: 3
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: 3
Multi-omics combined approach to analyze the mechanism of flavor evolution in sturgeon caviar (Acipenser gueldenstaedtii) during refrigeration storage
Li Liu, Yihuan Liu, Fan Bai, et al.
Food Chemistry X (2024) Vol. 23, pp. 101688-101688
Open Access | Times Cited: 3
Sustainable Municipal Landfill Leachate Management: Current Practices, Challenges, and Future Directions
Chinenye Adaobi Igwegbe, Eduardo Alberto López-Maldonado, Andrea C. Landázuri, et al.
Desalination and Water Treatment (2024) Vol. 320, pp. 100709-100709
Open Access | Times Cited: 3
Physicochemical properties of rainbow trout (Oncorhynchus mykiss) filet treated with high-voltage electrostatic field under different storage temperatures
Yu‐Tsung Cheng, Ping‐Hsiu Huang, Wen‐Chien Lu, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 10
Effect of magnetic field mediated CaCl2 on the edible quality of low-sodium minced pork gels
Honghong Gong, Yushi Deng, Jingjiao Jiang, et al.
Meat Science (2024) Vol. 212, pp. 109453-109453
Closed Access | Times Cited: 2
Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage
Banghong Wei, Y Gao, Yao Zheng, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1256-1256
Open Access | Times Cited: 2
Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application
Xinyi Tu, Shuhua Yin, Jiachen Zang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 21, pp. 11885-11899
Closed Access | Times Cited: 2
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