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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:

Effects of temperature fluctuations on non-volatile taste compounds in tilapia fillets (Oreochromis niloticus)
Mingyu Yin, Yinci Xi, Yuyao Shi, et al.
Food Chemistry (2022) Vol. 408, pp. 135227-135227
Closed Access | Times Cited: 17

Showing 17 citing articles:

The odor deterioration of tilapia (Oreochromis mossambicus) fillets during cold storage revealed by LC-MS based metabolomics and HS-SPME-GC–MS analysis
Hao Cheng, Jun Mei, Jing Xie
Food Chemistry (2023) Vol. 427, pp. 136699-136699
Closed Access | Times Cited: 22
Effects of freezing on quality attributes of surimi gels with various cross-linking degrees using MTGase: Quantitative analysis based on the ice crystals, network structure, and taste substances
Xiaoying Luo, Kang Huang, Yuelei Lei, et al.
Journal of Food Engineering (2024) Vol. 371, pp. 111975-111975
Closed Access | Times Cited: 5
Co-culturing Limosilactobacillus fermentum and Pichia fermentans to ferment soybean protein hydrolysates: An effective flavor enhancement strategy
Chenchen Cao, Xueying Song, Yihan Mu, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103920-103920
Closed Access
Impact of Dehydration Processing on Scallop (Patinopecten yessoensis) Adductor Muscle: Structural and Oxidative Insights
Huaqiong Li, Yulong Zhao, Jian Shi, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 948-948
Open Access
Changes in the physicochemical properties of grouper (Epinephelus coioides) fillets stored under vacuum packaging at chilly temperature contributing with the spoilage bacteria
Zhijun Yang, Yuanming Chu, Chenchen Zhang, et al.
Food Bioscience (2023) Vol. 55, pp. 103017-103017
Closed Access | Times Cited: 12
Key non-volatile taste components and characteristics in abdominal muscle of Eriocheir sinensis under various thermal processing methods
Yuyao Shi, Zehui Qiu, Mingyu Yin, et al.
Food Chemistry (2024) Vol. 464, pp. 141902-141902
Closed Access | Times Cited: 4
Circular Economy and Sustainable Recovery of Taiwanese Tilapia (Oreochromis mossambicus) Byproduct—The Large-Scale Production of Umami-Rich Seasoning Material Application
Chia‐Hua Lin, Ying-Tang Huang, Jhih‐Ying Ciou, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1921-1921
Open Access | Times Cited: 11
Revealing the evolution of lipid extracts from tilapia (Oreochromis mossambicus) during cold storage: based on lipid metabolism analysis via GC-Q-MS and characterization of lipid oxidation
Hao Cheng, Jun Mei, Jing Xie
LWT (2024) Vol. 201, pp. 116268-116268
Open Access | Times Cited: 3
Comparative analysis of nutritional and non-volatile taste components of the Chinese mitten crab (Eriocheir sinensis)
Lulu Wei, Ke Dai, Zhuoqun Qiao, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106373-106373
Closed Access | Times Cited: 3
Differentiation of antioxidants in reducing oxidation and improving quality of ready-to-eat roasted shrimp after thermal sterilization
Shuo Wang, Songyi Lin, Rui Liang, et al.
Food Chemistry (2023) Vol. 434, pp. 137496-137496
Closed Access | Times Cited: 9
The application of ice glazing containing D-sodium erythorbate combined with vacuum packaging to maintain the physicochemical quality and sweet/umami non-volatile flavor compounds of frozen stored large yellow croaker (Pseudosciaena crocea)
Yuanming Chu, Zhaoyang Ding, Jing Xie
Food Research International (2023) Vol. 175, pp. 113657-113657
Closed Access | Times Cited: 8
Changes in water‐soluble taste compounds of tilapia (Oreochromis niloticus) fillets subjected to different thawing methods during long‐term frozen storage
Hongli Wang, Yingying Wang, Ke Xu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 12, pp. 7204-7213
Closed Access | Times Cited: 2
Effect of temperature fluctuations during frozen storage on ice crystal distribution and quality of tilapia (Oreochromis mossambicus)
Mingyu Yin, Ke Dai, Zehui Qiu, et al.
Food Chemistry (2024) Vol. 463, pp. 141104-141104
Closed Access | Times Cited: 1
Reheating-induced gel properties change and flavor evolution of surimi-based seafood: Effects and mechanisms
Lingxiang Bao, Ruizhi Yang, Dieynabou Diao, et al.
Food Chemistry (2024) Vol. 464, pp. 141466-141466
Closed Access | Times Cited: 1
Effect of different precooling methods on the physicochemical changes, water migration and myofibrillar protein characteristics of pufferfish (Takifugu obscurus) during cold storage
Yu Liu, Chi Zhang, Jun Mei, et al.
International Journal of Food Science & Technology (2024)
Closed Access
Exploring critical quality indicators and developing a non-destructive detection method using near-infrared spectroscopy for sea bass (Lateolabrax japonicus) quality evaluation
Ting Ma, Hong Lin, Limin Cao, et al.
Food Chemistry (2024) Vol. 464, pp. 141640-141640
Closed Access
Effects of different slaughtering methods on the biochemical characteristics and quality changes of tilapia (Oreochromis niloticus) during cold storage
Xinrui Yang, Jun Mei, Jing Xie
Food Chemistry X (2024) Vol. 24, pp. 101951-101951
Open Access
Assessment of the palatability of Atlantic salmon by NMR spectroscopy
L. S. Abramova, A. V. Kozin, E. S. Guseva, et al.
Food systems (2023) Vol. 6, Iss. 3, pp. 350-357
Open Access | Times Cited: 1
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