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:
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
Yizhen Huang, Yu Liu, Rui Zhu, et al.
Food Chemistry (2024), pp. 138534-138534
Closed Access | Times Cited: 5
Showing 5 citing articles:
Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meat
zhuyu yang, Yahui Liu, Fan Bai, et al.
Food Chemistry X (2024) Vol. 22, pp. 101391-101391
Open Access | Times Cited: 7
zhuyu yang, Yahui Liu, Fan Bai, et al.
Food Chemistry X (2024) Vol. 22, pp. 101391-101391
Open Access | Times Cited: 7
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: 6
Yunyun Zhou, Yanshun Xu, Wenshui Xia, et al.
Food Chemistry (2024) Vol. 459, pp. 140436-140436
Closed Access | Times Cited: 6
Comparative Analysis of Texture Characteristics, Sensory Properties, and Volatile Components in Four Types of Marinated Tofu
Bing Yang, Wanli Zhang, Heng Wang, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2068-2068
Open Access | Times Cited: 1
Bing Yang, Wanli Zhang, Heng Wang, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2068-2068
Open Access | Times Cited: 1
Enhancement of flavor quality in oyster hydrolysate through fermentation with oyster-derived lactic acid bacteria
Xiangzhi Lu, Min Shi, Li Liu, et al.
Food Bioscience (2024) Vol. 62, pp. 105231-105231
Closed Access | Times Cited: 1
Xiangzhi Lu, Min Shi, Li Liu, et al.
Food Bioscience (2024) Vol. 62, pp. 105231-105231
Closed Access | Times Cited: 1
The mechanism of improving the flavor quality of bighead carp (Aristichthys nobilis) by the short-term micro-flowing water treatment
Yongxin Niu, Qin Gao, Shanbai Xiong, et al.
Journal of Food Composition and Analysis (2024), pp. 106763-106763
Closed Access
Yongxin Niu, Qin Gao, Shanbai Xiong, et al.
Journal of Food Composition and Analysis (2024), pp. 106763-106763
Closed Access
