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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:

Egg yolk phospholipids as an ideal precursor of fatty note odorants for chicken meat and fried foods: A review
De‐Wei Chen, Peng Wan, Jingyu Yao, et al.
Food Chemistry (2022) Vol. 407, pp. 135177-135177
Closed Access | Times Cited: 19

Showing 19 citing articles:

Comparative characterization of flavor precursors and volatiles of Taihe black-boned silky fowl and Hy-line Brown yolks using multiomics and GC-O-MS-based volatilomics
Weifang Yang, Youyou Yang, Liang Wang, et al.
Food Research International (2023) Vol. 172, pp. 113168-113168
Closed Access | Times Cited: 18
Use of NMR, FTIR and GC–MS to monitor the oxidation products of phospholipids in bighead carp head during cooking process
Peng Wan, Zijian Zhao, Qin‐Zhi Wang, et al.
Journal of Food Composition and Analysis (2024) Vol. 127, pp. 105984-105984
Closed Access | Times Cited: 6
Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system
Yujie Shi, Jing Li, Longzhu Zhou, et al.
Current Research in Food Science (2025) Vol. 10, pp. 100973-100973
Open Access
Analysis of key aroma-active compounds in cooked river snail (Sinotaia quadrata) meat
Jingyu Yao, Liqiong Wen, Ling Li, et al.
Applied Food Research (2025), pp. 100736-100736
Open Access
Use of nuclear magnetic resonance spectroscopy to identify phospholipids in food: A brief review
De‐Wei Chen, Xueying Mo, Jinshan Xiao, et al.
Journal of Food Composition and Analysis (2025) Vol. 140, pp. 107268-107268
Closed Access
Lutein as an antioxidant inhibits the Maillard reaction in heated egg yolk
Jinshan Xiao, Ling Li, Xuebing Li, et al.
LWT (2025), pp. 117490-117490
Open Access
Metabolite variations in faba bean ingredients: Unraveling the links between off-flavors and chemical compounds
Fabio Tuccillo, Anna Kårlund, Ville Koistinen, et al.
Food Chemistry (2025) Vol. 479, pp. 143753-143753
Open Access
Why is Antactic krill (Euphasia superba) oil on the spotlight? A review
Fereidoon Shahidi, Abrehem Abad
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 4
Effect of microwave pretreatment and adding strategies of Hongqu lees on the physicochemical properties and microbial communities of fermented large yellow croaker sauce
Xiujie Zhang, Na Lin, Banghong Wei, et al.
International Journal of Gastronomy and Food Science (2025) Vol. 39, pp. 101106-101106
Closed Access
2- Acetyl-1-pyrroline originated from Maillard reaction is the key odorant of cooked Lipu taro
Xiatao Zhou, Liqiong Wen, Jinshan Xiao, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100968-100968
Closed Access | Times Cited: 2
The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model
Xiaoying Yang, Jinshan Xiao, Peng Wan, et al.
Food Chemistry X (2023) Vol. 20, pp. 100945-100945
Open Access | Times Cited: 5
Use of egg yolk phospholipids to improve the thermal-oxidative stability of fatty acids, capsaicinoids and carotenoids in chili oil
Xueying Bai, Qin Zhang, Xiatao Zhou, et al.
Food Chemistry (2024) Vol. 451, pp. 139423-139423
Closed Access | Times Cited: 1
Simulating fatty acid autoxidation and exploring the related volatiles formation mechanism
Youyou Yang, Dapeng Liu, Weihai Xing, et al.
LWT (2024), pp. 117083-117083
Open Access | Times Cited: 1
Sonicated-assisted TGase treatment enhances the techno-functional properties and protein conformation of reduced-salt chicken meat batter
Guang‐Hui Liu, Jingchao Fan, Kai Wang
LWT (2023) Vol. 190, pp. 115569-115569
Open Access | Times Cited: 3
Spatiotemporal Variation of Residual Cortisol Obstructs Nutrient Acquisition in Animal-Derived Foods by Perturbing Glycerophospholipid Metabolism
Wei Jia, Xixuan Wu, Lin Shi
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 23, pp. 9097-9109
Closed Access | Times Cited: 3
Characterization and Mechanism of Gel Deterioration of Egg Yolk Powder during Storage
Yang Tian, Songyi Lin, Zhijie Bao
Foods (2023) Vol. 12, Iss. 13, pp. 2477-2477
Open Access | Times Cited: 3
Association between Complex Flavor Development and Changes in Meat Structure during Cooking: Histological Imaging Analysis
Ya Zhou, Chen Zhu, Xiu‐Feng He
ACS Food Science & Technology (2024) Vol. 4, Iss. 12, pp. 2937-2945
Closed Access
Recent Approaches for Analytical Characterization of Phospholipids in Food Matrices. Is the Phospholipid Fraction Exploited in the Authentication of Food Lipids?
Rosalía López‐Ruiz, Ana M. Jiménez‐Carvelo, Luis Cuadros‐Rodríguez
Critical Reviews in Analytical Chemistry (2023), pp. 1-10
Closed Access | Times Cited: 1
A point of view on human fat olfaction — do fatty derivatives serve as cues for awareness of dietary fats?
Satoshi Tsuzuki
Biomedical Research (2023) Vol. 44, Iss. 4, pp. 127-146
Open Access
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