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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.

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Showing 1-25 of 27 citing articles:

An integrated view of lipid metabolism in ferroptosis revisited via lipidomic analysis
Jong Woo Kim, Ji-Yoon Lee, Mihee Oh, et al.
Experimental & Molecular Medicine (2023) Vol. 55, Iss. 8, pp. 1620-1631
Open Access | Times Cited: 40
Contribution of lipid to the formation of characteristic volatile flavor of peanut oil
Yingchuan Ma, Kai Zhang, Chunwei Xu, et al.
Food Chemistry (2024) Vol. 442, pp. 138496-138496
Closed Access | Times Cited: 11
Mislabeling identification of fresh retail beef cuts using machine learning – guided REIMS lipidomic fingerprints
Gongshuai Song, Xichuang Guo, Qianyun Li, et al.
Food Control (2024) Vol. 161, pp. 110401-110401
Closed Access | Times Cited: 9
Impact of air frying on food lipids: Oxidative evidence, current research, and insights into domestic mitigation by natural antioxidants
Vanessa Sales de Oliveira, Dayane Souza Barbosa Viana, Laura Keller, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104465-104465
Closed Access | Times Cited: 9
Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics
Xiongwei Yu, Bin Li, Hui Ouyang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101108-101108
Open Access | Times Cited: 6
Lipidomic profiles of shaking-withering black tea and their metabolic conversion during tea processing
Shan Zhang, Jinjie Hua, Linchi Niu, et al.
Food Chemistry (2025) Vol. 472, pp. 142924-142924
Closed Access
Comprehensive multiomics analysis reveals the effects of French fries and chicken breast meat on the oxidative degradation of lipids in soybean oil during deep-frying
Qian Hu, Jiukai Zhang, Ranran Xing, et al.
Food Chemistry (2025), pp. 143052-143052
Closed Access
Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil
Huankang Li, Jiajia Han, Zhongkai Zhao, et al.
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 15
Generation of key aroma compounds in fat and lean portions of non-smoked bacon induced via lipid pyrolysis reaction
Han Wu, Zhifei He, Yang Li, et al.
Food Chemistry (2023) Vol. 437, pp. 137684-137684
Closed Access | Times Cited: 14
Effect of deodorization conditions on fatty acid profile, oxidation products, and lipid-derived free radicals of soybean oil
Libin Sun, Zhe Huang, Junguo Wang, et al.
Food Chemistry (2024) Vol. 453, pp. 139656-139656
Closed Access | Times Cited: 5
Exploring molecular mechanisms underlying changes in lipid fingerprinting of salmon (Salmo salar) during air frying integrating machine learning-guided REIMS and lipidomics analysis
Gongshuai Song, Mingwei Zeng, Shengjun Chen, et al.
Food Chemistry (2024) Vol. 460, pp. 140770-140770
Closed Access | Times Cited: 5
Oxidative lipidomics to elucidate the non-volatile derivatives of four typical triglycerides in vegetable oils under simulated frying conditions
Qian Hu, Jiukai Zhang, Guoping Li, et al.
Food Chemistry (2023) Vol. 410, pp. 135414-135414
Closed Access | Times Cited: 13
Revealing oxidative degradation of lipids and screening potential markers of four vegetable oils during thermal processing by pseudotargeted oxidative lipidomics
Qian Hu, Jiukai Zhang, Lei He, et al.
Food Research International (2023) Vol. 175, pp. 113725-113725
Closed Access | Times Cited: 8
Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions
Diana Ansorena, Rubén Ramírez, Adela López de Ceráin, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2186-2186
Open Access | Times Cited: 6
Effect of amino acids on the formation and distribution of volatile aldehydes in high oleic sunflower oil during frying
Jianhua Huang, Nanyu Zhao, Lijun Wang, et al.
Food Research International (2024) Vol. 192, pp. 114749-114749
Closed Access | Times Cited: 1
New Insights into Phospholipid Profile Alteration of Bigeye Tuna (Thunnus obesus) during Daily Cooking Processes Using Rapid Evaporative Ionization Mass Spectrometry
Gongshuai Song, Xichuang Guo, Qianyun Li, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 28, pp. 10830-10840
Closed Access | Times Cited: 5
Analysis of flavor and widely metabolomics differences in black sesame before and after processing
Yini Yang, Linhai Wang, Yunhai Wang, et al.
Oil Crop Science (2024) Vol. 9, Iss. 1, pp. 38-45
Open Access | Times Cited: 1
Identification and quantification of flavor compounds in smoked tuna fish based on GC-Orbitrap volatolomics approach
Samia Mokh, Leticia Lacalle-Bergeron, David Izquierdo-Sandoval, et al.
Food Chemistry (2024) Vol. 449, pp. 139312-139312
Open Access | Times Cited: 1
Extraction of egg yolk lipids via salt-induced synergistic heat treatment: Fabrication, characterization and flavor analysis
Xuejing Gao, Tingting Tang, Junhua Li, et al.
Food Chemistry (2024) Vol. 461, pp. 140958-140958
Closed Access
A thorough evaluation of flavor characteristics among various retail peanut oil products using multivariate statistical methods
Sumin Ma, Kevin Lim, Caixia Ding, et al.
Journal of the American Oil Chemists Society (2024)
Closed Access
Mechanism of methyl elaidate on the thermal oxidation behavior
Jing Wei, Jingtao Cui, Yanchi Zhou, et al.
Food Research International (2024) Vol. 197, pp. 115227-115227
Closed Access
Effect of Perilla Seeds Pretreatment on the Volatile Profile and Flavor Characteristics of Perilla Oil: Comparison of Oven, Infrared, and Microwave Heating
Ling Yao, Jianhua Huang, Hongying He, et al.
European Journal of Lipid Science and Technology (2024)
Open Access
Analysis of aroma characteristics of the aged Shaoxing Huangjiu by a combination of multiple instruments and machine learning
Gongshuai Song, Nengliang Jiang, Zhao Li-wei, et al.
LWT (2024) Vol. 214, pp. 117165-117165
Open Access
Towards a Safer Food Chain: Recent Advances in Multi-Technology Based Lipidomics Application to Food Quality and Safety
Jing Xue, Huixiang Wu, Lijun Ge, et al.
Trends in Food Science & Technology (2024), pp. 104859-104859
Closed Access
Flavoromics approach in monitoring changes of aroma profiles in rapeseed oils with different fragrance styles caused by frying and heating processes
Fei Guo, Peng Wang, Yang Li, et al.
International Journal of Food Engineering (2023) Vol. 19, Iss. 7-8, pp. 337-348
Closed Access | Times Cited: 1
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