OpenAlex Citation Counts

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:

Characterization of potent odorants causing meaty odor reduction in thermal process flavorings with beef-like odor by the sensomics approach
Zeyu Zhang, Bei Wang, Yanping Cao
Food Chemistry (2023) Vol. 426, pp. 136649-136649
Closed Access | Times Cited: 5

Showing 5 citing articles:

Identification and selection of volatile compounds derived from lipid oxidation as indicators for quality deterioration of frozen white meat and red meat using HS-SPME-GC–MS combined with OPLS-DA
Ligang Yu, Ying Pang, Shen Guang, et al.
Food Chemistry (2024) Vol. 463, pp. 141112-141112
Closed Access | Times Cited: 3

Salt reduction in myofibrillar protein gel via inhomogeneous distribution of sodium-containing encapsulated fish oil coacervate: Mucopenetration ability of sodium carboxymethyl cellulose
Yongfang Gao, Yanjie Guo, Jiarui Ye, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131998-131998
Closed Access | Times Cited: 1

Insights into the flavor endowment of aroma-active compounds in cloves (Syzygium aromaticum) to stewed beef
Qiang Yu, Jingfan Wang, Wei Jiang, et al.
Food Chemistry (2024) Vol. 462, pp. 140704-140704
Closed Access

Effects of isolated Saccharomyces cerevisiae on the metabolites and volatile organic compounds of Chinese-style sausage
Xin Nie, Xiaohan Jia, Xinyue Kang, et al.
Food Research International (2024) Vol. 197, pp. 115269-115269
Closed Access

Fruit Extracts Incorporated into Meat Products as Natural Antioxidants, Preservatives, and Colorants
Adrian Cristian Orădan, Alexandra Cristina Tocai, Cristina Adriana Rosan, et al.
Processes (2024) Vol. 12, Iss. 12, pp. 2756-2756
Open Access

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Requested Article:

Showing 5 citing articles:

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