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:
Capturing the impact of oral processing behavior and bolus formation on the dynamic sensory perception and composition of steamed sturgeon meat
Siyu Qian, Kang Liu, Jinlin Wang, et al.
Food Chemistry X (2022) Vol. 17, pp. 100553-100553
Open Access | Times Cited: 10
Siyu Qian, Kang Liu, Jinlin Wang, et al.
Food Chemistry X (2022) Vol. 17, pp. 100553-100553
Open Access | Times Cited: 10
Showing 10 citing articles:
Comparative evaluation of sensory and instrumental flavor profiles of four edible microalgae: Spirulina platensis, Chlorella pyrenoidosa, Chlamydomonas reinhardtii, and Haematococcus pluvialis
Yue Zhao, Mingkai Bai, Dan Qiu, et al.
Algal Research (2024) Vol. 82, pp. 103628-103628
Closed Access | Times Cited: 5
Yue Zhao, Mingkai Bai, Dan Qiu, et al.
Algal Research (2024) Vol. 82, pp. 103628-103628
Closed Access | Times Cited: 5
Effects of Lentinus Edodes on the physico-chemical, oxidation and flavor characteristics of carp surimi
Qinglong Kong, Songyi Lin, Menglong Sheng, et al.
Food Bioscience (2024) Vol. 58, pp. 103626-103626
Closed Access | Times Cited: 4
Qinglong Kong, Songyi Lin, Menglong Sheng, et al.
Food Bioscience (2024) Vol. 58, pp. 103626-103626
Closed Access | Times Cited: 4
Characterization of aroma release and perception during ginger-infused stewed beef oral processing
Yu Zhao, Runguang Zhang, Wanying He, et al.
Food Chemistry (2025) Vol. 475, pp. 143155-143155
Closed Access
Yu Zhao, Runguang Zhang, Wanying He, et al.
Food Chemistry (2025) Vol. 475, pp. 143155-143155
Closed Access
Identification and validation of core microbes for the formation of the characteristic flavor of fermented oysters (Crassostrea gigas)
Li Liu, Tianhong Liu, Hongjiang Wang, et al.
Food Chemistry (2024) Vol. 449, pp. 138970-138970
Closed Access | Times Cited: 3
Li Liu, Tianhong Liu, Hongjiang Wang, et al.
Food Chemistry (2024) Vol. 449, pp. 138970-138970
Closed Access | Times Cited: 3
Correlation investigation between core microbe inoculation and the evolution of flavor characteristics during the storage of sturgeon caviar (Acipenser gueldenstaedtii)
Li Liu, Shixue Lu, Weijia Zhang, et al.
Food Research International (2023) Vol. 178, pp. 113903-113903
Closed Access | Times Cited: 8
Li Liu, Shixue Lu, Weijia Zhang, et al.
Food Research International (2023) Vol. 178, pp. 113903-113903
Closed Access | Times Cited: 8
Effect of ultrasonic treatment on the quality of Mianning ham
Jiaju He, Wei Wang, Jiamin Zhang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 4
Jiaju He, Wei Wang, Jiamin Zhang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 4
Identification and Verification of Novel Umami Peptides Isolated from Hybrid Sturgeon Meat (Acipenser baerii × Acipenser schrenckii)
N. Wang, Guixin Han, Yuanhui Zhao, et al.
Journal of Agricultural and Food Chemistry (2023)
Closed Access | Times Cited: 3
N. Wang, Guixin Han, Yuanhui Zhao, et al.
Journal of Agricultural and Food Chemistry (2023)
Closed Access | Times Cited: 3
Flavor release from walnut kernels in an in-vitro mastication model with decoupled oral parameters
Yimin Jia, Wenlin Li, Mingming Zheng, et al.
Food Research International (2024) Vol. 190, pp. 114553-114553
Closed Access
Yimin Jia, Wenlin Li, Mingming Zheng, et al.
Food Research International (2024) Vol. 190, pp. 114553-114553
Closed Access
Characterization of firmness in fermented sea bass (Lateolabrax japonicas) by multidimensional integration strategies: Insights from proteomic and microstructural analyses
Qian Chen, Shi Nie, Wu Yanyan, et al.
Food Chemistry (2024) Vol. 470, pp. 142603-142603
Closed Access
Qian Chen, Shi Nie, Wu Yanyan, et al.
Food Chemistry (2024) Vol. 470, pp. 142603-142603
Closed Access
Navigating the depths of marine lipids: From extraction efficiency to flavour enhancement
Mirja Kaizer Ahmmed, Alan Carne, Haizhou Wu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100958-100958
Open Access
Mirja Kaizer Ahmmed, Alan Carne, Haizhou Wu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100958-100958
Open Access
