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:
Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi)
Yuelei Lei, Mingyan Ai, Sufang Lu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101027-101027
Open Access | Times Cited: 13
Yuelei Lei, Mingyan Ai, Sufang Lu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101027-101027
Open Access | Times Cited: 13
Showing 13 citing articles:
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
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
Banghong Wei, Y Gao, Yao Zheng, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1256-1256
Open Access | Times Cited: 2
Substitution of NaCl by organic sodium salts in cured large yellow croaker (Larimichthys crocea): Improvement of the quality and flavor characteristic
Chao Yang, Abubakar Shuaibu, Hao Lan, et al.
Food Chemistry (2024) Vol. 464, pp. 141704-141704
Closed Access | Times Cited: 2
Chao Yang, Abubakar Shuaibu, Hao Lan, et al.
Food Chemistry (2024) Vol. 464, pp. 141704-141704
Closed Access | Times Cited: 2
Feasibility of circular fermentation as a new strategy to accelerate fermentation and enhance flavor of Antarctic krill paste
Pengfei Jiang, Yang Liu, Jin-ye Yang, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100838-100838
Open Access | Times Cited: 1
Pengfei Jiang, Yang Liu, Jin-ye Yang, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100838-100838
Open Access | Times Cited: 1
Changes of physicochemical and volatile flavor compounds of dry-cured Diqing Tibetan pig hams during fermentation
Dan Jia, Jin Zhang, Siqi Jin, et al.
Food Research International (2024) Vol. 197, pp. 115136-115136
Closed Access | Times Cited: 1
Dan Jia, Jin Zhang, Siqi Jin, et al.
Food Research International (2024) Vol. 197, pp. 115136-115136
Closed Access | Times Cited: 1
Comparative analysis of quality and flavor profiles in raw and pre-cooked large yellow croaker (Larimichthys crocea) meat post freezing and reheating
Yi Xu, Yi Hu, Hao Lan, et al.
Food Chemistry (2024) Vol. 464, pp. 141865-141865
Closed Access | Times Cited: 1
Yi Xu, Yi Hu, Hao Lan, et al.
Food Chemistry (2024) Vol. 464, pp. 141865-141865
Closed Access | Times Cited: 1
Insight into Flavor Changes in Bighead Carp (Aristichthys Nobilis) During Storage Based on Enzymatic, Microbial, and Metabolism Analysis
Wangli Dai, Shulai Liu, Yicheng Ding, et al.
(2024)
Closed Access
Wangli Dai, Shulai Liu, Yicheng Ding, et al.
(2024)
Closed Access
Insight into flavor changes in bighead carp (Aristichthys nobilis) fillets during storage based on enzymatic, microbial, and metabolism analysis
Wangli Dai, Shulai Liu, Yicheng Ding, et al.
Food Chemistry (2024) Vol. 460, pp. 140505-140505
Closed Access
Wangli Dai, Shulai Liu, Yicheng Ding, et al.
Food Chemistry (2024) Vol. 460, pp. 140505-140505
Closed Access
Quality tracking of largemouth bass (Micropterus salmoides) fillets during superchilling storage by pretreatment with NaCl
Gangpeng Shi, Yu Ouyang, Chao Wang, et al.
Food and Bioproducts Processing (2024) Vol. 147, pp. 428-440
Closed Access
Gangpeng Shi, Yu Ouyang, Chao Wang, et al.
Food and Bioproducts Processing (2024) Vol. 147, pp. 428-440
Closed Access
The possible inhibition mechanism of low salt dry-curing on volatile flavor deterioration in refrigerated grass carp (Ctenopharyngodon idella) blocks: Metabolomics and microorganisms
Bin Peng, Linju Xu, Chengwei Yu, et al.
Food Chemistry (2024) Vol. 463, pp. 141087-141087
Closed Access
Bin Peng, Linju Xu, Chengwei Yu, et al.
Food Chemistry (2024) Vol. 463, pp. 141087-141087
Closed Access
Effects of microemulsions of Ocimum basilicum essential oil on the cooking quality of snakehead (Channa argus ) under different impregnation methods
Peng Shi, Yao Xie, Jun Mei, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Peng Shi, Yao Xie, Jun Mei, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Effects of Combined ε-Polylysine and High Hydrostatic Pressure Treatment on Microbial Qualities, Physicochemical Properties, Taste, and Volatile Flavor Profile of Large Yellow Croaker (Larimichthys crocea)
Yan Cui, Lin Zhu, Haitao Shang, et al.
Food and Bioprocess Technology (2024)
Closed Access
Yan Cui, Lin Zhu, Haitao Shang, et al.
Food and Bioprocess Technology (2024)
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
