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 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
Yuanming Chu, Jun Mei, Jing Xie
Food Chemistry X (2023) Vol. 20, pp. 100968-100968
Open Access | Times Cited: 21
Showing 21 citing articles:
IMPACT OF CURING SALT (NITRITES) ON THE PROCESSED MEAT PRODUCTS AND ITS ALTERNATIVES: A REVIEW
Kasun Dissanayake
New Materials Compounds and Applications (2024) Vol. 8, Iss. 2, pp. 254-264
Open Access | Times Cited: 16
Kasun Dissanayake
New Materials Compounds and Applications (2024) Vol. 8, Iss. 2, pp. 254-264
Open Access | Times Cited: 16
Polyphenols-Enrichment of Vienna Sausages Using Microcapsules Containing Acidic Aqueous Extract of Boletus edulis Mushrooms
Melinda Fogarasi, Maria Jenica Urs, Maria-Ioana Socaciu, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 979-979
Open Access | Times Cited: 6
Melinda Fogarasi, Maria Jenica Urs, Maria-Ioana Socaciu, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 979-979
Open Access | Times Cited: 6
Insight into the role of lipids in odor changes of frozen grass carp (Ctenopharyngodon idella) based on lipidomics and GC–MS analysis: Impact of freeze-thaw cycles and heat treatment
Yunyun Zhou, Yanshun Xu, Wenshui Xia, et al.
Food Chemistry (2024) Vol. 459, pp. 140436-140436
Closed Access | Times Cited: 6
Yunyun Zhou, Yanshun Xu, Wenshui Xia, et al.
Food Chemistry (2024) Vol. 459, pp. 140436-140436
Closed Access | Times Cited: 6
Quality parameters and storage stability of the Norwegian red sea cucumber (Parastichopus tremulus)
Dat Trong Vu, Dionysios Tsoukalas, Anita Nordeng Jakobsen, et al.
Food Bioscience (2025), pp. 105846-105846
Open Access
Dat Trong Vu, Dionysios Tsoukalas, Anita Nordeng Jakobsen, et al.
Food Bioscience (2025), pp. 105846-105846
Open 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
Yuanming Chu, Jinfeng Wang, Jing Xie
Food Chemistry X (2025) Vol. 25, pp. 102183-102183
Open Access
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins
Xiaoguo Ying, Xinyang Li, Shanggui Deng, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Xiaoguo Ying, Xinyang Li, Shanggui Deng, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Unlocking the chemical basis of fermented golden pompano (Trachinotus ovatus) inoculated with indigenous Bacillus subtilis: Focus on the role of lipid oxidation on volatile flavor formation
Huifang Wang, Yanyan Wu, Shengjun Chen, et al.
Food Chemistry (2025) Vol. 472, pp. 142929-142929
Closed Access
Huifang Wang, Yanyan Wu, Shengjun Chen, et al.
Food Chemistry (2025) Vol. 472, pp. 142929-142929
Closed Access
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
Li Liu, Yihuan Liu, Fan Bai, et al.
Food Chemistry X (2024) Vol. 23, pp. 101688-101688
Open Access | Times Cited: 3
Changes in volatile compounds and lipid oxidation in various tissues of Nile tilapia (Oreochromis niloticus) during ice storage
Wilaiwan Karbsri, Ali Hamzeh, Jirawat Yongsawatdigul
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2261-2276
Closed Access | Times Cited: 2
Wilaiwan Karbsri, Ali Hamzeh, Jirawat Yongsawatdigul
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2261-2276
Closed Access | Times Cited: 2
Exploring the correlation of microbial community diversity and succession with protein degradation and impact on the production of volatile compounds during cold storage of grouper (Epinephelus coioides)
Yuanming Chu, Jinfeng Wang, Jing Xie
Food Chemistry (2024) Vol. 460, pp. 140469-140469
Closed Access | Times Cited: 2
Yuanming Chu, Jinfeng Wang, Jing Xie
Food Chemistry (2024) Vol. 460, pp. 140469-140469
Closed Access | Times Cited: 2
Assessment of the impact of whey protein hydrolysate on myofibrillar proteins in surimi during repeated freeze–thaw cycles: Quality enhancement and antifreeze potential
Xinyan Peng, Yunying Li, Juan Yu, et al.
Food Chemistry (2024) Vol. 460, pp. 140552-140552
Closed Access | Times Cited: 2
Xinyan Peng, Yunying Li, Juan Yu, et al.
Food Chemistry (2024) Vol. 460, pp. 140552-140552
Closed Access | Times Cited: 2
Dynamic changes in postmortem quality of grass carp (Ctenopharyngodon idella) muscle: From the perspectives of muscle degradation and flavor evolution
Hui Li, Na Deng, Yongjian Cai, et al.
Food Chemistry X (2024) Vol. 23, pp. 101751-101751
Open Access | Times Cited: 2
Hui Li, Na Deng, Yongjian Cai, et al.
Food Chemistry X (2024) Vol. 23, pp. 101751-101751
Open Access | Times Cited: 2
Exploring oat lipid profile and changes in volatile profile of oats upon cooking into porridge using a foodomics approach
X.L. Li, Indrawati Oey, Biniam Kebede
LWT (2024) Vol. 198, pp. 115970-115970
Open Access | Times Cited: 1
X.L. Li, Indrawati Oey, Biniam Kebede
LWT (2024) Vol. 198, pp. 115970-115970
Open Access | Times Cited: 1
Assessment of cooking methods and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala, Cameroon
Manz Koule Jules Christophe, Youogo Marlène, Nsoga Valery Jean François, et al.
Heliyon (2024) Vol. 10, Iss. 7, pp. e28316-e28316
Open Access | Times Cited: 1
Manz Koule Jules Christophe, Youogo Marlène, Nsoga Valery Jean François, et al.
Heliyon (2024) Vol. 10, Iss. 7, pp. e28316-e28316
Open Access | Times Cited: 1
Molecular Mechanism of the Impact of Lipid Oxidation Products (2,4-Decadienal) on the Conformation of Grouper (Epinephelus coioides) Myofibrillar Proteins During Refrigeration and its Implications on the Overall Protein Flavor
Yuanming Chu, Zhaoyang Ding, Jing Xie
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 5299-5311
Closed Access | Times Cited: 1
Yuanming Chu, Zhaoyang Ding, Jing Xie
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 5299-5311
Closed Access | Times Cited: 1
The ChatGPT: Revolutionizing Research with AI
Mirta Brítez, MONTIEL CARLOS ENRIQUE, ALDERETE LILIAM
Anais da Academia Brasileira de Ciências (2024) Vol. 96, Iss. 3
Open Access
Mirta Brítez, MONTIEL CARLOS ENRIQUE, ALDERETE LILIAM
Anais da Academia Brasileira de Ciências (2024) Vol. 96, Iss. 3
Open Access
Integrated Approach to Exploring the Lipid Precursors of Flavor Formation in Grass Carp Fillet (Ctenopharyngodon Idellus) During Cold Storage:Based on Non-Targeted Lipidomics and Multivariate Analysis
Huifang Yang, Shanbai Xiong, Juan You, et al.
(2024)
Closed Access
Huifang Yang, Shanbai Xiong, Juan You, et al.
(2024)
Closed Access
Quality changes and spoilage microbial community succession of steamed cold noodles (Liangpi) at different temperatures
Shijia Fan, Yong Yang, Xiaojie Wang, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101024-101024
Closed Access
Shijia Fan, Yong Yang, Xiaojie Wang, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101024-101024
Closed Access
Characterization of key off-odor compounds in grass carp cube formed during room temperature storage by molecular sensory science approach
Hao Wang, Chengwei Yu, Yanan Sun, et al.
Food Chemistry X (2024) Vol. 24, pp. 102011-102011
Open Access
Hao Wang, Chengwei Yu, Yanan Sun, et al.
Food Chemistry X (2024) Vol. 24, pp. 102011-102011
Open Access
Insight into the mechanism of Maillard reaction and lipids mutually contribute to the flavor release of squid fillets during the drying process
Junpeng Zeng, Nan Meng, Yu Song, et al.
Food Chemistry (2024) Vol. 468, pp. 142435-142435
Closed Access
Junpeng Zeng, Nan Meng, Yu Song, et al.
Food Chemistry (2024) Vol. 468, pp. 142435-142435
Closed Access
Analysis of changes in volatile compounds and evolution in free fatty acids , free amino acids , nucleotides, and microbial diversity in tilapia (Oreochromis mossambicus) fillets during cold storage
Hao Cheng, Jun Mei, Jing Xie
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 5, pp. 2959-2970
Closed Access | Times Cited: 1
Hao Cheng, Jun Mei, Jing Xie
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 5, pp. 2959-2970
Closed Access | Times Cited: 1
