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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:

Molecular mechanism associated with the use of magnetic fermentation in modulating the dietary lipid composition and nutritional quality of goat milk
Rong Zhang, Zhenbao Zhu, Wei Jia
Food Chemistry (2021) Vol. 366, pp. 130554-130554
Closed Access | Times Cited: 63

Showing 1-25 of 63 citing articles:

Mechanism of natural antioxidants regulating advanced glycosylation end products of Maillard reaction
Wei Jia, Aiai Guo, Rong Zhang, et al.
Food Chemistry (2022) Vol. 404, pp. 134541-134541
Closed Access | Times Cited: 121
Analysis of Lipid Molecule Profiling and Conversion Pathway in Mandarin Fish (Siniperca chuatsi) during Fermentation via Untargeted Lipidomics
Jia-Nan Chen, Yuying Zhang, Xu-Hui Huang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 22, pp. 8673-8684
Closed Access | Times Cited: 48
UHPLC-Q-Orbitrap-based lipidomics reveals molecular mechanism of lipid changes during preservatives treatment of Hengshan goat meat sausages
Wei Jia, Xixuan Wu, Rong Zhang, et al.
Food Chemistry (2021) Vol. 369, pp. 130948-130948
Closed Access | Times Cited: 63
UHPLC-Q-Exactive Orbitrap MS/MS-based untargeted lipidomics reveals molecular mechanisms and metabolic pathways of lipid changes during golden pomfret (Trachinotus ovatus) fermentation
Huifang Wang, Yanyan Wu, Huan Xiang, et al.
Food Chemistry (2022) Vol. 396, pp. 133676-133676
Closed Access | Times Cited: 62
Proteomics analysis to investigate the impact of diversified thermal processing on meat tenderness in Hengshan goat meat
Wei Jia, Rong Zhang, Li Liu, et al.
Meat Science (2021) Vol. 183, pp. 108655-108655
Closed Access | Times Cited: 61
Applications of lipidomics in goat meat products: Biomarkers, structure, nutrition interface and future perspectives
Wei Jia, Chenna Di, Lin Shi
Journal of Proteomics (2022) Vol. 270, pp. 104753-104753
Open Access | Times Cited: 49
Lipid metabolic characteristics and marker compounds of ripened Pu-erh tea during pile fermentation revealed by LC-MS-based lipidomics
Jia Li, Haibo Yuan, Yuting Rong, et al.
Food Chemistry (2022) Vol. 404, pp. 134665-134665
Closed Access | Times Cited: 42
An overview of food lipids toward food lipidomics
Zipora Tietel, Simon Hammann, Sven W. Meckelmann, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4302-4354
Open Access | Times Cited: 40
Lipidomics analysis of Sanhuang chicken during cold storage reveals possible molecular mechanism of lipid changes
Jingxiu Lv, Jingjing Ma, Yu Liu, et al.
Food Chemistry (2023) Vol. 417, pp. 135914-135914
Closed Access | Times Cited: 25
Unraveling propylene glycol-induced lipolysis of the biosynthesis pathway in ultra-high temperature milk using high resolution mass spectrometry untargeted lipidomics and proteomics
Wei Jia, Chenna Di
Food Research International (2023) Vol. 164, pp. 112459-112459
Closed Access | Times Cited: 24
Magnetic field technology in improving the quality of food refrigeration and freezing: Mechanisms, applications, and challenges
Siqi Zhao, Jiawei Wu, Guo Zhen-qi, et al.
Journal of Stored Products Research (2024) Vol. 106, pp. 102254-102254
Closed Access | Times Cited: 15
Revolutionizing Food Sustainability: Leveraging Magnetic Fields for Food Processing and Preservation
Bai Qu, Guoqiang Shao, Na Yang, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104593-104593
Closed Access | Times Cited: 9
Covalent or non-covalent binding of polyphenols, polysaccharides, metal ions and nanoparticles to beta-lactoglobulin and advanced processing techniques: Reduce allergenicity and regulate digestion of beta-lactoglobulin
Wei Jia, Jiying Zhu, Xin Wang, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 634-645
Closed Access | Times Cited: 31
Quantitative fusion omics reveals that refrigeration drives methionine degradation through perturbing 5-methyltetrahydropteroyltriglutamate-homocysteine activity
Wei Jia, Xixuan Wu, Ning Liu, et al.
Food Chemistry (2022) Vol. 409, pp. 135322-135322
Open Access | Times Cited: 31
Molecular mechanisms of the irradiation-induced accumulation of polyphenols in star anise (Illicium verum Hook. f.)
Wei Jia, Yinghuan Yang, Shuxing Liu, et al.
Journal of Food Composition and Analysis (2021) Vol. 105, pp. 104233-104233
Closed Access | Times Cited: 38
Characterisation of key odorants causing honey aroma in Feng-flavour Baijiu during the 17-year ageing process by multivariate analysis combined with foodomics
Wei Jia, Zibian Fan, An Du, et al.
Food Chemistry (2021) Vol. 374, pp. 131764-131764
Closed Access | Times Cited: 35
Irradiation role on meat quality induced dynamic molecular transformation: From nutrition to texture
Wei Jia, Xin Wang, Rong Zhang, et al.
Food Reviews International (2022) Vol. 39, Iss. 7, pp. 4442-4464
Closed Access | Times Cited: 26
Effects of Short-Chain Peptides on the Flavor Profile of Baijiu by the Density Functional Theory: Peptidomics, Sensomics, Flavor Reconstitution, and Sensory Evaluation
Wei Jia, An Du, Zibian Fan, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 30, pp. 9547-9556
Closed Access | Times Cited: 25
Comprehensive untargeted lipidomics study of black morel (Morchella sextelata) at different growth stages
Guangbo Xie, Maoyuan Chen, Yanran Yang, et al.
Food Chemistry (2024) Vol. 451, pp. 139431-139431
Closed Access | Times Cited: 5
Monitoring contamination of perchlorate migrating along the food chain to dairy products poses risks to human health
Wei Jia, Xin Wang, Xixuan Wu, et al.
Food Chemistry (2021) Vol. 374, pp. 131633-131633
Closed Access | Times Cited: 30
Hydrogen bonds and hydrophobicity with mucin and α-amylase induced honey aroma in Feng-flavor Baijiu during 16 years aging
Wei Jia, Chenna Di, Rong Zhang, et al.
Food Chemistry (2022) Vol. 396, pp. 133679-133679
Closed Access | Times Cited: 20
Novel insight into the transformation of peptides and potential benefits in brown fermented goat milk by mesoporous magnetic dispersive solid phase extraction-based peptidomics
Wei Jia, An Du, Zibian Fan, et al.
Food Chemistry (2022) Vol. 389, pp. 133110-133110
Closed Access | Times Cited: 19
Discovery of Se-containing flavone in Se-enriched green tea and the potential application value in the immune regulation
Zibian Fan, Wei Jia, An Du, et al.
Food Chemistry (2022) Vol. 394, pp. 133468-133468
Closed Access | Times Cited: 19
The Study of Yak Colostrum Nutritional Content Based on Foodomics
Lin Xiong, Jie Pei, Pengjia Bao, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1707-1707
Open Access | Times Cited: 11
Lipid profiles of green conversion from corn-ethanol co-product via Aspergillus niger
Weiwei Fan, Ayong Wang, Xiaoying Che, et al.
Bioresource Technology (2025) Vol. 426, pp. 132384-132384
Closed Access
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