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:
Exploring the formation of a transparent fat portion in bacon after heating based on physicochemical characteristics and microstructure
Han Wu, Zhifei He, Yang Li, et al.
Food Chemistry X (2023) Vol. 20, pp. 100964-100964
Open Access | Times Cited: 3
Han Wu, Zhifei He, Yang Li, et al.
Food Chemistry X (2023) Vol. 20, pp. 100964-100964
Open Access | Times Cited: 3
Showing 3 citing articles:
Lipidomics reveals relationship between lipid changes and the development of volatile flavor compounds in Chinese bacon during cyclic temperature smoking
Ziyi Hu, Zhe Qu, Enqi He, et al.
Food Bioscience (2025), pp. 105928-105928
Closed Access
Ziyi Hu, Zhe Qu, Enqi He, et al.
Food Bioscience (2025), pp. 105928-105928
Closed Access
Quality Characteristics Changes of the Fat Portion of Chinese Bacon During Processing Based on Physicochemical Properties and Microstructure Studies
Chuxin Liu, Enqi He, Ping Fu, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3821-3821
Open Access | Times Cited: 1
Chuxin Liu, Enqi He, Ping Fu, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3821-3821
Open Access | Times Cited: 1
Investigating Flavor Enhancement Methods in NaCl-Reduced Chinese Bacon (Larou) by Focusing on Physicochemical Characteristics, Bacterial Diversity, and Volatiles
Li Yang, Hongjun Li, Han Wu, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3820-3820
Open Access
Li Yang, Hongjun Li, Han Wu, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3820-3820
Open Access
