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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:

Effect of gamma irradiation treatment on microstructure, water mobility, flavor, sensory and quality properties of smoked chicken breast
Xiaoxia Huang, Yun You, Qiaoyu Liu, et al.
Food Chemistry (2023) Vol. 421, pp. 136174-136174
Closed Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety
Rossi Indiarto, Arif Nanda Irawan, Edy Subroto
Foods (2023) Vol. 12, Iss. 9, pp. 1845-1845
Open Access | Times Cited: 40
Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages
Xuefei Shao, Huhu Wang, Xiangyu Song, et al.
Food Chemistry X (2024) Vol. 21, pp. 101225-101225
Open Access | Times Cited: 11
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
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
A review of the irradiation effect on the quality and safety of different types of meat
Hiwa Mohammad Qadr, Najeba F. Salih
Theory and practice of meat processing (2025) Vol. 9, Iss. 4, pp. 314-322
Open Access
Variations of volatile flavors and microbial communities in Chinese Chaozhou pickle during natural fermentation revealed by GC-IMS and high-throughput sequencing
Qi Chen, Ying Li, Kangling Yan, et al.
LWT (2023) Vol. 191, pp. 115610-115610
Open Access | Times Cited: 15
Back propagation artificial neural network (BP-ANN) for prediction of the quality of gamma-irradiated smoked bacon
Xiaoxia Huang, Yun You, Xiaofang Zeng, et al.
Food Chemistry (2023) Vol. 437, pp. 137806-137806
Closed Access | Times Cited: 14
Quality properties of fish ball with abalone and its relationship with sensory properties
Shuyi You, Yan Tian, Wenqi Zhang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101146-101146
Open Access | Times Cited: 5
Decoding the flavor regulation mechanism of fermented sausages inoculated with indigenous strains via metagenomic and GC-MS analysis
Xuefei Shao, Huhu Wang, Xiangyu Song, et al.
LWT (2024) Vol. 206, pp. 116604-116604
Open Access | Times Cited: 4
Identification of Characteristic Bioactive Compounds in Silkie Chickens, Their Effects on Meat Quality, and Their Gene Regulatory Network
Xinting Yang, Chaohua Tang, Bowen Ma, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 969-969
Open Access | Times Cited: 3
The roles of lipoxygenases and autoxidation during mackerel (Scomberomorus niphonius) dry-cured processing
Qiaoyu Liu, Menglin Lei, Jianjun Lin, et al.
Food Research International (2023) Vol. 173, pp. 113309-113309
Closed Access | Times Cited: 8
Quality of pork after electron-beam irradiation: A meta-analysis study
Teguh Wahyono, Tri Ujilestari, Mohammad Miftakhus Sholikin, et al.
Veterinary World (2024), pp. 59-71
Open Access | Times Cited: 2
Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties
Wenqing Chen, Haile Ma, Q. K. Jiang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6449-6460
Closed Access | Times Cited: 2
The impact of gamma irradiation on the quality of meat and poultry: A review on its immediate and storage effects
Mohamad Shahrimi Hashim, Salma Mohamad Yusop, Irman Abdul Rahman
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100444-100444
Open Access | Times Cited: 2
Variation of volatile flavor substances in salt-baked chicken during processing
Hao Jiang, Shaobi Ou, Junjie Ye, et al.
Food Chemistry X (2024) Vol. 24, pp. 101846-101846
Open Access | Times Cited: 2
Unveiling improval changes in fried chicken flavor by glucose-curing treatment based on molecular sensory science
Ashbala Shakoor, Zhaoyang Pei, Sam Al‐Dalali, et al.
Journal of Food Composition and Analysis (2023) Vol. 124, pp. 105697-105697
Closed Access | Times Cited: 5
Effects of potential key substances in woodchips smoldering smoke on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in Frankfurter sausages
Yiqun Cheng, Malte Leible, Marina Rigling, et al.
Food Research International (2024) Vol. 190, pp. 114633-114633
Open Access | Times Cited: 1
Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics
Chunyuan Ping, Yuanqi Liu, Jicai Bi, et al.
Food Chemistry X (2024) Vol. 23, pp. 101640-101640
Open Access | Times Cited: 1
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
Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects
Yuxin Zhang, Zhi-Ming Ma, Jiaxin Chen, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-26
Closed Access | Times Cited: 1
Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat Products
Lingping Zhang, Dongsong Yang, Ruiming Luo, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3268-3268
Open Access | Times Cited: 1
GC-MS, GC-IMS and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Using Different Cooking Methods
Qiuhan Chen, Xuebo Yang, Meijiao Liu, et al.
(2023)
Open Access | Times Cited: 2
Effect of gamma irradiation on microbial growth, physicochemical properties, and non‐volatile flavour of chicken sausages during storage
Yun You, Xiaoxia Huang, Sili Xiao, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1789-1800
Closed Access
Correlations between Microbiota Succession and Volatile Profiles Development and Biogenic Amine Formation Involved in the Ripening of Chinese Sour Meat Inoculated with Mixed Starter Cultures
Jinhong Zang, Tingren Li, Kai‐Li Liu, et al.
(2024)
Closed Access
Research progress on microbial control techniques of prepared dishes
Xiushan Wang, Pu Jing, Chen Chen, et al.
Food Physics (2024) Vol. 1, pp. 100015-100015
Open Access
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