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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:

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: 46

Showing 1-25 of 46 citing articles:

Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep
Wensheng Yao, Shuangyu Ma, Huiying Wu, et al.
Food Chemistry (2024) Vol. 454, pp. 139514-139514
Closed Access | Times Cited: 16
Insight into the role of lipids in odor changes of frozen grass carp (Ctenopharyngodon idella) based on lipidomics and GC–MS analysis: Impact of freeze-thaw cycles and heat treatment
Yunyun Zhou, Yanshun Xu, Wenshui Xia, et al.
Food Chemistry (2024) Vol. 459, pp. 140436-140436
Closed Access | Times Cited: 12
Compensatory effect of lipase on the flavor of lightly-salted large yellow croaker: Integration of flavoromics and lipidomics
Ji Wang, Xu-Hui Huang, Xusong Wang, et al.
Food Bioscience (2024) Vol. 59, pp. 103907-103907
Closed Access | Times Cited: 10
Exploration of the changes in volatile flavor compounds of low salt dry-curing grass carp (Ctenopharyngodon idella) blocks during cold storage detected by E-nose, HS-SAFE-GC-MS and HS-GC-IMS
Jinlin Li, Hanhao Zhou, Linju Xu, et al.
LWT (2025) Vol. 218, pp. 117470-117470
Open Access | Times Cited: 1
Effect of different natural antioxidants on the quality promotion of pork chip snacks during storage as revealed by lipid profiles and volatile flavor compounds
Xue Liang, Xinning Huang, Cheng Li, et al.
Food Chemistry (2025) Vol. 478, pp. 143716-143716
Closed Access | Times Cited: 1
Metabolomics, volatolomics, and bioinformatics analyses of the effects of ultra-high pressure pretreatment on taste and flavour parameters of cured Culter alburnus
Dongyin Liu, Mingzhu Zhou, Hongyuan Tan, et al.
Food Chemistry (2024) Vol. 453, pp. 139649-139649
Closed Access | Times Cited: 5
The flavor enhancement mechanism of ultrasound-assisted curing and UV-assisted drying in semi-dried tilapia fillets based on flavoromics, lipidomics, and metabolomics
Chengzhen Nie, Liang Wang, He-He Tian, et al.
Food Chemistry (2024) Vol. 463, pp. 141386-141386
Closed Access | Times Cited: 5
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: 4
The possible inhibition mechanism of low salt dry-curing on volatile flavor deterioration in refrigerated grass carp (Ctenopharyngodon idella) blocks: Metabolomics and microorganisms
Bin Peng, Linju Xu, Chengwei Yu, et al.
Food Chemistry (2024) Vol. 463, pp. 141087-141087
Closed Access | Times Cited: 4
Effect of microwave pretreatment and adding strategies of Hongqu lees on the physicochemical properties and microbial communities of fermented large yellow croaker sauce
Xiujie Zhang, Na Lin, Banghong Wei, et al.
International Journal of Gastronomy and Food Science (2025) Vol. 39, pp. 101106-101106
Closed Access
Volatile flavor analysis of flesh oil and liver oil from Doederleinia berycoides based on HS-GC-IMS, HS-SPME-GC–MS and lipidomics
Feifan Wu, Kewei Lin, Jixiang Zhang, et al.
Grain & Oil Science and Technology (2025)
Open Access
Lipidomics reveals relationship between lipid changes and the development of volatile flavor compounds in Chinese bacon during cyclic temperature smoking
Ziyi Hu, Zhe Qu, Enqi He, et al.
Food Bioscience (2025), pp. 105928-105928
Closed Access
Favour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining favouromics and lipidomics to elucidate the mechanism of aroma formation
Yue Ying, Ning Zhao, Shankai Yin, et al.
Food Chemistry (2025), pp. 143119-143119
Closed Access
Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret
Chunbei Chen, Zefu Wang, Ziliang Gao, et al.
Food Chemistry X (2025) Vol. 26, pp. 102258-102258
Open Access
Sacha inchi oil addition to hen diets and the effects on egg yolk flavor based on multiomics and flavoromics analysis
Weifang Yang, Yaxiong Jia, Youyou Yang, et al.
Food Chemistry (2025) Vol. 475, pp. 143251-143251
Closed Access
Improvement of flavor and inhibition of accompanying harmful substances in roasted fish by different tea pre-marinades
Chengzhen Nie, Jing Che, Ji Wang, et al.
Food Chemistry (2025) Vol. 479, pp. 143781-143781
Closed Access
Impact of Oil Temperature and Splashing Frequency on Chili Oil Flavor: Volatilomics and Lipidomics
Xiaoping Li, Xiaopeng Liu, S. Su, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1006-1006
Open Access
sRecirculating aquaculture-fasting strategy (RAS F) to modulate gut microbiota and enhance the fish meat quality of bighead carp (Aristichthys nobilis)
Weifa Su, Xini Wang, Weichao Bu, et al.
Food Chemistry (2025), pp. 143946-143946
Closed Access
Analysis of the effects of hydroxyl radicals on the volatile flavor composition and lipid profile of sheep meat based on HS-SPME–GC–MS and UPLC–MS/MS studies
Zhihao Yang, Zhongqi Cui, Min Zhang, et al.
Food Chemistry (2025), pp. 144161-144161
Closed Access
Correlation of physicochemical properties and volatile profiles with microbiome diversity in cucumber during lightly-pickling in seasoning liquid
Wei Yue, Zudi Li, Dan Wang, et al.
Food Chemistry (2025), pp. 144294-144294
Closed Access
Global trends and challenges in salt reduction: Exploring odor-induced saltiness enhancement as a strategy to reduce salt intake
Jinxue Hou, Jichao Huang, Tianran Huang, et al.
Trends in Food Science & Technology (2025), pp. 105030-105030
Closed Access
Integrated analysis of characteristic volatile flavor formation mechanisms in probiotic co-fermented cheese by untargeted metabolomics and sensory predictive modeling
Xin Zhang, Yuanrong Zheng, Zhenmin Liu, et al.
Food Research International (2025), pp. 116379-116379
Closed Access
Storage evolution in non-volatile and volatile lipid oxidation products of salted large yellow croaker based on targeted lipidomics and GC–MS analysis
Min Zhang, Jing‐jing Fu, Junlong Mao, et al.
Food Chemistry (2025), pp. 144389-144389
Closed Access
Salting-induced lipid hydrolysis and oxidation in dried squid fillets: A mechanistic link to formaldehyde formation, color browning, and flavor alteration
Junpeng Zeng, Xiaowei Fan, Nan Meng, et al.
Food Chemistry (2025) Vol. 485, pp. 144473-144473
Closed Access
Revealing the evolution of lipid extracts from tilapia (Oreochromis mossambicus) during cold storage: based on lipid metabolism analysis via GC-Q-MS and characterization of lipid oxidation
Hao Cheng, Jun Mei, Jing Xie
LWT (2024) Vol. 201, pp. 116268-116268
Open Access | Times Cited: 3
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