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:
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
Qian Hu, Jiukai Zhang, Guoping Li, et al.
Food Chemistry (2023) Vol. 410, pp. 135414-135414
Closed Access | Times Cited: 13
Showing 13 citing articles:
Integral oxidation Value used as a new oxidation indicator for evaluation of advanced stages of oxidative processes: Intox value
Nicolle Stefani Juncos, Carolina Florencia Cravero, Nelson R. Grosso, et al.
Microchemical Journal (2024) Vol. 204, pp. 111186-111186
Closed Access | Times Cited: 7
Nicolle Stefani Juncos, Carolina Florencia Cravero, Nelson R. Grosso, et al.
Microchemical Journal (2024) Vol. 204, pp. 111186-111186
Closed Access | Times Cited: 7
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: 6
Gongshuai Song, Mingwei Zeng, Shengjun Chen, et al.
Food Chemistry (2024) Vol. 460, pp. 140770-140770
Closed Access | Times Cited: 6
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
Qian Hu, Jiukai Zhang, Ranran Xing, et al.
Food Chemistry (2025), pp. 143052-143052
Closed Access
Effect of radio frequency roasting on the lipid profile of peanut oil and the mechanism of lipids transformation: Revealed by untargeted lipidomics approach
Zekang Peng, Yue Zhang, Ziping Ai, et al.
Food Research International (2024) Vol. 190, pp. 114592-114592
Closed Access | Times Cited: 3
Zekang Peng, Yue Zhang, Ziping Ai, et al.
Food Research International (2024) Vol. 190, pp. 114592-114592
Closed Access | Times Cited: 3
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
Qian Hu, Jiukai Zhang, Lei He, et al.
Food Research International (2023) Vol. 175, pp. 113725-113725
Closed Access | Times Cited: 8
Influence of triacylglycerol structure on the formation of lipid oxidation products in different vegetable oils during frying process
Jia Chen, Lingyan Zhang, Xingfeng Guo, et al.
Food Chemistry (2024) Vol. 464, pp. 141783-141783
Closed Access | Times Cited: 2
Jia Chen, Lingyan Zhang, Xingfeng Guo, et al.
Food Chemistry (2024) Vol. 464, pp. 141783-141783
Closed Access | Times Cited: 2
Effect of various microwave treatment parameters on the production of aldehydes in oil
Jianhua Huang, Hongying He, Lijun Wang, et al.
Journal of Food Composition and Analysis (2023) Vol. 125, pp. 105712-105712
Closed Access | Times Cited: 5
Jianhua Huang, Hongying He, Lijun Wang, et al.
Journal of Food Composition and Analysis (2023) Vol. 125, pp. 105712-105712
Closed Access | Times Cited: 5
Dynamic variation and interrelation in the volatile and non-volatile fractions of deep-fried green onion (Allium fistulosum L.) oil with different frying temperatures
Lina Qiao, Jing Wang, Bing Liu, et al.
Journal of Food Composition and Analysis (2023) Vol. 125, pp. 105739-105739
Closed Access | Times Cited: 5
Lina Qiao, Jing Wang, Bing Liu, et al.
Journal of Food Composition and Analysis (2023) Vol. 125, pp. 105739-105739
Closed Access | Times Cited: 5
Comprehensive insights into the organoleptic characteristics attributes of “HuangYuXiang”: Integration of volatilomics, sensomics, macrogenomics, lipidomics, and metabolomics
Ji Wang, Xu-Song Wang, Zichun Zhang, et al.
Food Chemistry (2024) Vol. 460, pp. 140409-140409
Closed Access | Times Cited: 1
Ji Wang, Xu-Song Wang, Zichun Zhang, et al.
Food Chemistry (2024) Vol. 460, pp. 140409-140409
Closed Access | Times Cited: 1
Critical overview of mass spectrometry-based lipidomics approach for evaluating lipid oxidation in foods
JaeYoon Kang, JuDong Yeo
Food Science and Biotechnology (2024)
Closed Access | Times Cited: 1
JaeYoon Kang, JuDong Yeo
Food Science and Biotechnology (2024)
Closed Access | Times Cited: 1
Physico-chemical and physical-mechanical exposure of cotton seeds
Botir Usmаnov, Nafisa Kadirova, Muborak Hamrakulova, et al.
E3S Web of Conferences (2024) Vol. 548, pp. 04016-04016
Open Access
Botir Usmаnov, Nafisa Kadirova, Muborak Hamrakulova, et al.
E3S Web of Conferences (2024) Vol. 548, pp. 04016-04016
Open Access
Characterization of tea saponins in camellia seed oil and their antioxidant behaviors: Exploration of efficient antioxidant pathway with natural surfactants in bulk oil
Xiaoqin Wang, María del Mar Contreras, Enhua Fang, et al.
LWT (2024), pp. 117198-117198
Open Access
Xiaoqin Wang, María del Mar Contreras, Enhua Fang, et al.
LWT (2024), pp. 117198-117198
Open Access
Oxidative Lipidomics to Unravel the Glycerol Core Aldehydes of Three Typical Unsaturated Triglycerides under Simulated Heating Conditions
Xin Liang, Luelue Huang, Ran Liu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 51, pp. 28425-28438
Closed Access
Xin Liang, Luelue Huang, Ran Liu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 51, pp. 28425-28438
Closed Access
