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:
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: 10
Wensheng Yao, Shuangyu Ma, Huiying Wu, et al.
Food Chemistry (2024) Vol. 454, pp. 139514-139514
Closed Access | Times Cited: 10
Showing 10 citing articles:
Ethanol aqueous solution annealing improves the deodorization effects of V-type granular starch on oyster peptides
Peichao Chen, Wuyin Weng, Zhongyang Ren, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111037-111037
Closed Access
Peichao Chen, Wuyin Weng, Zhongyang Ren, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111037-111037
Closed Access
Effect of fermentation alcohol termination by ceramic membrane filtration on the aroma of sugarcane fruit wine
Chunyi Peng, Bin Feng, Zi-Jie Zhang, et al.
Food Microbiology (2025), pp. 104724-104724
Closed Access
Chunyi Peng, Bin Feng, Zi-Jie Zhang, et al.
Food Microbiology (2025), pp. 104724-104724
Closed Access
Maillard reaction products of soybean protein hydrolysates and reducing sugar: Structure and flavor insights
Jiaqi Hao, Xiaoying Zhang, Ziwei Wang, et al.
Food Research International (2025), pp. 115790-115790
Closed Access
Jiaqi Hao, Xiaoying Zhang, Ziwei Wang, et al.
Food Research International (2025), pp. 115790-115790
Closed Access
Advances in High-Resolution Mass Spectrometry-Based Metabolomics: Applications in Food Analysis and Biomarker Discovery
Wenqi Shang, Guozheng Wei, Haibo Li, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Wenqi Shang, Guozheng Wei, Haibo Li, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose
Bayierta Bayinbate, Linwei Yang, Iftikhar Hussain Badar, et al.
Food Chemistry X (2025), pp. 102245-102245
Open Access
Bayierta Bayinbate, Linwei Yang, Iftikhar Hussain Badar, et al.
Food Chemistry X (2025), pp. 102245-102245
Open Access
Characterization of aroma release and perception during ginger-infused stewed beef oral processing
Yu Zhao, Runguang Zhang, Wanying He, et al.
Food Chemistry (2025), pp. 143155-143155
Closed Access
Yu Zhao, Runguang Zhang, Wanying He, et al.
Food Chemistry (2025), pp. 143155-143155
Closed Access
Insights into the Flavor Profile of Yak Jerky from Different Muscles Based on Electronic Nose, Electronic Tongue, Gas Chromatography–Mass Spectrometry and Gas Chromatography–Ion Mobility Spectrometry
Bingde Zhou, Xin Zhao, Luca Laghi, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2911-2911
Open Access | Times Cited: 1
Bingde Zhou, Xin Zhao, Luca Laghi, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2911-2911
Open Access | Times Cited: 1
Quality-Driven Design of Pandan-Flavored Sponge Cake: Unraveling the Role of Thermal Processing on Typical Pandan Aroma
Xiao Chen, Ying Cao, Weijie Lan, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3074-3074
Open Access | Times Cited: 1
Xiao Chen, Ying Cao, Weijie Lan, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3074-3074
Open Access | Times Cited: 1
Characterization of volatile organic compounds in walnut oil with various oxidation levels using olfactory analysis and HS-SPME-GC/MS
Lina Sun, Guowang Wang, Lijian Xiong, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100848-100848
Open Access
Lina Sun, Guowang Wang, Lijian Xiong, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100848-100848
Open Access
Formation of off-flavor from cattle hooves during heat treatment and application of proteolysis/glycation method to remove the off-flavor
Xiule Zhang, Fan Xia, Hui Wang, et al.
Food Bioscience (2024), pp. 105600-105600
Closed Access
Xiule Zhang, Fan Xia, Hui Wang, et al.
Food Bioscience (2024), pp. 105600-105600
Closed Access
Dynamic effects of ultrasonic treatment on flavor and metabolic pathway of pumpkin juice during storage based on GC–MS and GC-IMS
Manjun Zhang, Chunli Zhou, Wei Su, et al.
Food Chemistry (2024) Vol. 469, pp. 142599-142599
Closed Access
Manjun Zhang, Chunli Zhou, Wei Su, et al.
Food Chemistry (2024) Vol. 469, pp. 142599-142599
Closed Access
