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:
Sesame lignans modulate aroma formation in sesame oil through the Maillard reaction and lipid oxidation in model systems
Wenting Yin, Chen-jia Yang, Hongjun Yang, et al.
Food Chemistry (2024) Vol. 457, pp. 140079-140079
Closed Access | Times Cited: 4
Wenting Yin, Chen-jia Yang, Hongjun Yang, et al.
Food Chemistry (2024) Vol. 457, pp. 140079-140079
Closed Access | Times Cited: 4
Showing 4 citing articles:
Enhancing sensory acceptance of roasted flaxseeds: The role of degumming and roasting conditions
Jun-le Li, Yu Xiao, Yue Du, et al.
Food Chemistry (2025) Vol. 474, pp. 143128-143128
Closed Access
Jun-le Li, Yu Xiao, Yue Du, et al.
Food Chemistry (2025) Vol. 474, pp. 143128-143128
Closed Access
Analytically Unsupervised Metabolomic Profile of the Premium Malgasy Pepper Voatsipérifery (Piper borbonense): Identification of Marker Components
Elena Serino, Federica Pollastro, Paolo Luciano, et al.
Journal of Agricultural and Food Chemistry (2025)
Open Access
Elena Serino, Federica Pollastro, Paolo Luciano, et al.
Journal of Agricultural and Food Chemistry (2025)
Open Access
Changes in the contents of free amino acids, free sugars, hydrolysed amino acids and hydrolysed sugars in roasted and unroasted sesame seeds
Liang Feng, Y.B. Che Man, Shuqi Wang, et al.
European Food Research and Technology (2025)
Closed Access
Liang Feng, Y.B. Che Man, Shuqi Wang, et al.
European Food Research and Technology (2025)
Closed Access
Comparative analysis of lipid profiles and aroma characteristics in pecan oils: Probing conventional and non-conventional extraction techniques
Jingtao Cui, Cui Li, Tao Zhang, et al.
Food Chemistry X (2025), pp. 102470-102470
Open Access
Jingtao Cui, Cui Li, Tao Zhang, et al.
Food Chemistry X (2025), pp. 102470-102470
Open Access
What contributes to the richness and stability of the sesame flavor?
Yini Yang, Linhai Wang, Qianchun Deng, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 3
Closed Access
Yini Yang, Linhai Wang, Qianchun Deng, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 3
Closed Access
Investigation on sweaty off-flavors in small mill sesame oil and its formation mechanism via molecular sensory science, preparative gas chromatography, and microbiomics
Pei Yu, Jing Wang, Fei Lao, et al.
Food Chemistry (2024) Vol. 463, pp. 141224-141224
Closed Access | Times Cited: 1
Pei Yu, Jing Wang, Fei Lao, et al.
Food Chemistry (2024) Vol. 463, pp. 141224-141224
Closed Access | Times Cited: 1
Enhancing Sensory Acceptance of Roasted Flaxseeds: The Role of Degumming and Roasting Conditions
Jun-le Li, Yu Xiao, Yue Du, et al.
(2024)
Closed Access
Jun-le Li, Yu Xiao, Yue Du, et al.
(2024)
Closed Access
