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:
Multiomics reveals the formation pathway of volatile compounds in preserved egg yolk (PEY) induced by NaCl: Based on the model of PEY and salted egg yolk (SEY) treated with/without NaCl
Xiaole Xiang, Le Chen, Shiqin Dong, et al.
Food Chemistry (2023) Vol. 429, pp. 136823-136823
Closed Access | Times Cited: 5
Xiaole Xiang, Le Chen, Shiqin Dong, et al.
Food Chemistry (2023) Vol. 429, pp. 136823-136823
Closed Access | Times Cited: 5
Showing 5 citing articles:
Contribution of mono- and co-culture of Pseudomonas paralactis, Acinetobacter MN21 and Stenotrophomonas maltophilia to the spoilage of chill-stored lamb
Xiangyuan Wen, Dequan Zhang, James D. Morton, et al.
Food Research International (2024) Vol. 186, pp. 114313-114313
Closed Access | Times Cited: 3
Xiangyuan Wen, Dequan Zhang, James D. Morton, et al.
Food Research International (2024) Vol. 186, pp. 114313-114313
Closed Access | Times Cited: 3
Targeted metabolomics reveals the contribution of degradation and oxidation of lipids and proteins mediated by pH to the formation of characteristic volatiles in preserved egg yolk during pickling
Xiaole Xiang, Le Chen, Shiqin Dong, et al.
Food Research International (2024) Vol. 195, pp. 114945-114945
Closed Access | Times Cited: 1
Xiaole Xiang, Le Chen, Shiqin Dong, et al.
Food Research International (2024) Vol. 195, pp. 114945-114945
Closed Access | Times Cited: 1
Novel Insights into the Effects of Different Cooking Methods on Salted Egg Yolks: Physicochemical and Sensory Analysis
Xuejing Gao, Mengya Zhang, Junhua Li, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 1963-1963
Open Access
Xuejing Gao, Mengya Zhang, Junhua Li, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 1963-1963
Open Access
Evaluation of in situ spoilage ability of common facultative anaerobic bacteria and confirmation of volatile spoilage markers in vacuum-packaged lamb
Xiangyuan Wen, Dequan Zhang, Su Wang, et al.
Deleted Journal (2024)
Open Access
Xiangyuan Wen, Dequan Zhang, Su Wang, et al.
Deleted Journal (2024)
Open Access
Differential contribution of Cu2+ and OH− to the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine in preserved egg white during pickling
Le Chen, Zhuosi Yu, Shiqin Dong, et al.
Food Chemistry (2024) Vol. 465, pp. 141837-141837
Closed Access
Le Chen, Zhuosi Yu, Shiqin Dong, et al.
Food Chemistry (2024) Vol. 465, pp. 141837-141837
Closed Access
