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:
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
Showing 6 citing articles:
Unlocking the chemical basis of fermented golden pompano (Trachinotus ovatus) inoculated with indigenous Bacillus subtilis: Focus on the role of lipid oxidation on volatile flavor formation
Huifang Wang, Yanyan Wu, Shengjun Chen, et al.
Food Chemistry (2025) Vol. 472, pp. 142929-142929
Closed Access
Huifang Wang, Yanyan Wu, Shengjun Chen, et al.
Food Chemistry (2025) Vol. 472, pp. 142929-142929
Closed Access
The effect of freeze-thaw cycles on the characteristics of Symplectoteuthis oualaniensis of different sizes
Xinpeng Cao, Jing Yu, Yang Yang, et al.
Food Chemistry (2025), pp. 143248-143248
Closed Access
Xinpeng Cao, Jing Yu, Yang Yang, et al.
Food Chemistry (2025), pp. 143248-143248
Closed Access
Effects of freeze-thaw cycles and heat treatment on the odor-binding properties of myofibrillar protein to key fishy compounds
Yunyun Zhou, Yanshun Xu, Dawei Yu, et al.
Food Bioscience (2024) Vol. 62, pp. 105443-105443
Closed Access
Yunyun Zhou, Yanshun Xu, Dawei Yu, et al.
Food Bioscience (2024) Vol. 62, pp. 105443-105443
Closed Access
Improved assay for malondialdehyde determination in surimi by gas chromatography-mass spectrometry after alkaline hydrolysis
Wenjie Wang, Zhiwen Zhang, Zhigang Ke, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 3, pp. 9240073-9240073
Open Access
Wenjie Wang, Zhiwen Zhang, Zhigang Ke, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 3, pp. 9240073-9240073
Open Access
Deodorization mechanism of the main aroma compounds on the fishy odor in boiled fish during heating
Mi Tang, Xinping Liu, Yong Yu, et al.
Food Chemistry (2024) Vol. 465, pp. 142179-142179
Closed Access
Mi Tang, Xinping Liu, Yong Yu, et al.
Food Chemistry (2024) Vol. 465, pp. 142179-142179
Closed Access
Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat
Lu Zhang, Yaqin Yu, Q. G. Wen, et al.
Food Chemistry X (2024) Vol. 25, pp. 102081-102081
Open Access
Lu Zhang, Yaqin Yu, Q. G. Wen, et al.
Food Chemistry X (2024) Vol. 25, pp. 102081-102081
Open Access
Correlation of lipid hydrolysis, oxidation, and molecular transformation with volatile compound revolution in pork during postmortem wet-aging process
Kaihua Zhang, Rui Hao, Shouwei Wang, et al.
Food Chemistry (2024) Vol. 470, pp. 142656-142656
Closed Access
Kaihua Zhang, Rui Hao, Shouwei Wang, et al.
Food Chemistry (2024) Vol. 470, pp. 142656-142656
Closed Access
