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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:

Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China
Jianan Chen, Yuying Zhang, Xu-Hui Huang, et al.
Food Chemistry (2023) Vol. 418, pp. 135874-135874
Closed Access | Times Cited: 64

Showing 1-25 of 64 citing articles:

Analysis of Lipid Molecule Profiling and Conversion Pathway in Mandarin Fish (Siniperca chuatsi) during Fermentation via Untargeted Lipidomics
Jia-Nan Chen, Yuying Zhang, Xu-Hui Huang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 22, pp. 8673-8684
Closed Access | Times Cited: 45
A systematic review on marine umami peptides: Biological sources, preparation methods, structure-umami relationship, mechanism of action and biological activities
Yumei Wang, Zhe Zhang, Sheng Yan, et al.
Food Bioscience (2024) Vol. 57, pp. 103637-103637
Closed Access | Times Cited: 36
Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses
Ji Wang, Xu-Hui Huang, Yuying Zhang, et al.
Food Chemistry (2023) Vol. 435, pp. 137542-137542
Closed Access | Times Cited: 31
Identification of characteristic flavor compounds and small molecule metabolites during the ripening process of Nuodeng ham by GC-IMS, GC–MS combined with metabolomics
Cong Li, Yingling Zou, Guozhou Liao, et al.
Food Chemistry (2023) Vol. 440, pp. 138188-138188
Closed Access | Times Cited: 26
Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers
Yueqi Wang, Qian Chen, Laihao Li, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 5, pp. 3560-3601
Closed Access | Times Cited: 24
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: 20
A cooperative combination of non-targeted metabolomics and electronic tongue evaluation reveals the dynamic changes in metabolites and sensory quality of radish during pickling
Wenliang Liu, Lingyu Zhang, Emad Karrar, et al.
Food Chemistry (2024) Vol. 446, pp. 138886-138886
Closed Access | Times Cited: 9
GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods
Qiuhan Chen, Xuebo Yang, Pengzhi Hong, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 390-390
Open Access | Times Cited: 8
Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon
Yang Li, Hongjun Li, Han Wu, et al.
Meat Science (2024) Vol. 212, pp. 109461-109461
Closed Access | Times Cited: 8
Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus
Chunsheng Li, Shengjun Chen, Hui Huang, et al.
Food Chemistry (2024) Vol. 449, pp. 139239-139239
Closed Access | Times Cited: 7
Volatolomics-assisted characterization of the key odorants in green off-flavor black tea and their dynamic changes during processing
Yanqin Yang, Jialing Xie, Qiwei Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101432-101432
Open Access | Times Cited: 7
The difference analysis of physicochemical indexes and volatile flavor compounds of chili oil prepared from different varieties of chili pepper
Dingding Li, Beibei Chu, Bo Li, et al.
Food Research International (2024) Vol. 190, pp. 114657-114657
Closed Access | Times Cited: 6
Study on microbial community, physicochemical properties and metabolites in the fermentation process of loach
Tingting Shi, Yanjie Ren, Wenkang Hu, et al.
Food Bioscience (2025), pp. 105936-105936
Closed Access
Unlocking the chemical basis of fermented golden pompano (Trachinotus ovatus) inoculated with indigenous Bacillus subtilis: Focus on the role of lipid oxidation on volatile flavor formation
Huifang Wang, Yanyan Wu, Shengjun Chen, et al.
Food Chemistry (2025) Vol. 472, pp. 142929-142929
Closed Access
Metabolomics analysis reveals the mechanism for improving the growth performance and flesh quality of Aral barbel Luciobarbus brachycephalus by environmental alkalinity
Haijun Wei, Longwu Geng, Xinchi Shang, et al.
Journal of Agriculture and Food Research (2025), pp. 101670-101670
Open Access
Effects of different raw materials on bacterial community and flavor compounds in fermented red sour soup
Xin Zhang, Kexin Xiong, Shuhong Ye, et al.
Food Bioscience (2025), pp. 106034-106034
Closed Access
The effect mechanism of different natural spices on the formation of associated hazardous compounds in roasted chicken
Bo Wang, Feng Zhao, Zheng Zhou, et al.
Food Chemistry (2025), pp. 143170-143170
Closed Access
Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS
Jinghong Xu, Zongcai Tu, Hui Wang, et al.
Food Chemistry (2023) Vol. 433, pp. 137299-137299
Closed Access | Times Cited: 15
Multi-omics analysis of volatile flavor components in Pacific chub and Spanish mackerel during freezing using GC–MS–O
Yizhen Huang, Yu Liu, Rui Zhu, et al.
Food Chemistry (2024), pp. 138534-138534
Closed Access | Times Cited: 5
Exploring molecular mechanism of fish myofibrillar protein adsorbing and releasing aldehydes with different structures
Huilin Zhao, Tingting Zhang, Jianan Chen, et al.
Food Bioscience (2024) Vol. 59, pp. 104040-104040
Closed Access | Times Cited: 5
Regulating effects of low salt dry-curing pre-treatment on microbiota, biochemical changes and flavour precursors of grass carp (Ctenopharyngodon idella) fillets during storage at 4 °C
Qingxi Liang, Xiangfei Hu, Bizhen Zhong, et al.
Food Chemistry X (2024) Vol. 21, pp. 101188-101188
Open Access | Times Cited: 4
Identification and validation of core microbes for the formation of the characteristic flavor of fermented oysters (Crassostrea gigas)
Li Liu, Tianhong Liu, Hongjiang Wang, et al.
Food Chemistry (2024) Vol. 449, pp. 138970-138970
Closed Access | Times Cited: 4
Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi)
Yuelei Lei, Mingyan Ai, Sufang Lu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101027-101027
Open Access | Times Cited: 13
Societal benefits and environmental performance of Chinese aquaculture
Congjun Xu, Guohuan Su, Kangshun Zhao, et al.
Journal of Cleaner Production (2023) Vol. 422, pp. 138645-138645
Closed Access | Times Cited: 11
Multi-omics combined approach to analyze the mechanism of flavor evolution in sturgeon caviar (Acipenser gueldenstaedtii) during refrigeration storage
Li Liu, Yihuan Liu, Fan Bai, et al.
Food Chemistry X (2024) Vol. 23, pp. 101688-101688
Open Access | Times Cited: 3
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