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:
Enhancement of nutritional, organoleptic, and umami qualities of chicken soup induced by enzymatic pre-treatment of chicken
Ziyan Yue, Jing Lai, Qiqiong Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101914-101914
Open Access | Times Cited: 4
Ziyan Yue, Jing Lai, Qiqiong Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101914-101914
Open Access | Times Cited: 4
Showing 4 citing articles:
Analysis of the flavor profile of chicken white soup with varying fat addition using GC–MS, GC-IMS and E-nose combined with E-tongue
Haining Guan, Wenxiu Zhang, Yanli Tian, et al.
Food Chemistry X (2025) Vol. 26, pp. 102335-102335
Open Access
Haining Guan, Wenxiu Zhang, Yanli Tian, et al.
Food Chemistry X (2025) Vol. 26, pp. 102335-102335
Open Access
Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup
Ziyan Yue, Qiuyu Yu, Yuchen Qin, et al.
Food Chemistry X (2025) Vol. 25, pp. 102184-102184
Open Access
Ziyan Yue, Qiuyu Yu, Yuchen Qin, et al.
Food Chemistry X (2025) Vol. 25, pp. 102184-102184
Open Access
Effects of Dietary Inclusion of Black Soldier Fly Larvae Raised on Kitchen Waste on Laying Performance and Egg Quality in Laying Hens
Qiang Jiang, Jiao Wang, Zhiming Zhou, et al.
Animal Feed Science and Technology (2025), pp. 116339-116339
Closed Access
Qiang Jiang, Jiao Wang, Zhiming Zhou, et al.
Animal Feed Science and Technology (2025), pp. 116339-116339
Closed Access
Enhancement of Quality Induced by Ultrasonic-Assisted Stewing Improved the Nutritional Concentration, Emulsifying Property, and Favor Characteristic of the Chicken Soup
Ziyan Yue, Qiuyu Yu, Yuchen Qin, et al.
(2024)
Closed Access
Ziyan Yue, Qiuyu Yu, Yuchen Qin, et al.
(2024)
Closed Access
