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OpenAlex Citation Counts

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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:

Ultrasonic-assisted stewing enhances the aroma intensity of chicken broth: A perspective of the aroma-binding behavior of fat
Jun Qi, Chuankang Jia, Wenwen Zhang, et al.
Food Chemistry (2022) Vol. 398, pp. 133913-133913
Closed Access | Times Cited: 20

Showing 20 citing articles:

Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis
Huan Liu, Qianli Ma, Jiangtao Xing, et al.
Food Chemistry (2023) Vol. 431, pp. 137100-137100
Closed Access | Times Cited: 26
Effects of ultrasound-assisted vacuum tumbling on the flavor of spiced beef
Feiyan Jiang, Jian Zhang, Ruyu Zhang, et al.
Food Bioscience (2024) Vol. 58, pp. 103652-103652
Closed Access | Times Cited: 8
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
Understanding the role of lipids in aroma formation of circulating non-fried roasted chicken using UHPLC-HRMS-based lipidomics and heat transfer analysis
Huan Liu, Dengyong Liu, Raheel Suleman, et al.
Food Research International (2023) Vol. 173, pp. 113370-113370
Closed Access | Times Cited: 18
Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup
Hailang Wang, Boxiao Wu, Jinyan Zhang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101140-101140
Open Access | Times Cited: 5
Effect of fat addition on the characteristics and interfacial behavior of chicken white soup emulsion from chicken skeleton
Haining Guan, Chunmei Feng, Yanli Tian, et al.
Food Chemistry X (2024) Vol. 21, pp. 101163-101163
Open Access | Times Cited: 3
Ultrasound-induced modifications of beef flavor characteristics during postmortem aging
Yujuan Fang, Jian Zhang, Chao Ma, et al.
Ultrasonics Sonochemistry (2024) Vol. 108, pp. 106979-106979
Open Access | Times Cited: 3
The effect of enzymatic hydrolysis on the flavor improvement of chicken broth by characterizing key taste and odor-active compounds
Minjie Liao, Siyi Peng, Haibin Guo, et al.
Food Bioscience (2024) Vol. 62, pp. 105054-105054
Closed Access | Times Cited: 2
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: 2
Aspartic acid/arginine enhance the stability of gelatin emulsions
Huimin Yan, Yu Song, Man‐Man Yu, et al.
Journal of Food Engineering (2023) Vol. 361, pp. 111735-111735
Closed Access | Times Cited: 6
Effect of stewing time on the small molecular metabolites, free fatty acids, and volatile flavor compounds in chicken broth
Rong Jia, Yuicai Yang, Guozhou Liao, et al.
Food Science of Animal Resources (2024)
Open Access | Times Cited: 1
Comprehensive binding analysis of glycated myosin with furan derivatives via glucose by means of multi-spectroscopy techniques and molecular docking simulation
Huan Liu, Junke Li, Fang Wang, et al.
Food Research International (2023) Vol. 173, pp. 113275-113275
Closed Access | Times Cited: 3
Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup
Haining Guan, Xiaojun Xu, Chunmei Feng, et al.
Polish Journal of Food and Nutrition Sciences (2024), pp. 26-40
Open Access
Unraveling the influence of lipids on aroma generation in non-smoked bacon during boiling through untargeted lipidomics analysis
Han Wu, Zhifei He, Yang Li, et al.
Food Bioscience (2024) Vol. 61, pp. 104711-104711
Closed Access
Sea Bass Fish Head Broth Treated by Thermo-Ultrasonication: Improving the Nutritional Properties and Emulsion Stability
Huanqing Lei, Xinling Liu, Wei Zhao, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2498-2498
Open Access
The improvement mechanism of volatile for cooked Tibetan pork assisted with ultrasound at low-temperature: Based on the differences in oxidation of lipid and protein
Lujie Cheng, Xin Li, Xiefei Li, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107060-107060
Open Access
Exploration on the stability changes and flavor profiles of duck soup during cooking
Le Wang, Bing Zhao, Xiaoyu Cheng, et al.
LWT (2024), pp. 116905-116905
Open Access
Untargeted metabolomics reveals the alteration of metabolites during the stewing process of Lueyang black-bone chicken meat
Ling Wang, Guojin Li, Jie Gao, et al.
Frontiers in Nutrition (2024) Vol. 11
Open 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
Comprehensive Insights into the Mechanism of Flavor Formation in Mandarin Fish (Siniperca Chuatsi) with Inoculated Fermentation
Kaihua Guo, Bin Hu, Yi Jiang, et al.
(2024)
Closed Access
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