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:
Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef
Longzhu Zhou, Yimeng Ren, Yujie Shi, et al.
Food Chemistry (2024) Vol. 461, pp. 140954-140954
Closed Access | Times Cited: 3
Longzhu Zhou, Yimeng Ren, Yujie Shi, et al.
Food Chemistry (2024) Vol. 461, pp. 140954-140954
Closed Access | Times Cited: 3
Showing 3 citing articles:
Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system
Yujie Shi, Jing Li, Longzhu Zhou, et al.
Current Research in Food Science (2025), pp. 100973-100973
Open Access
Yujie Shi, Jing Li, Longzhu Zhou, et al.
Current Research in Food Science (2025), pp. 100973-100973
Open Access
Lipid nutritional variances in thermal-treated egg yolks and their influence on flavor formation
Zheng Zhou, Guoan Jing, Liang Wang, et al.
Food Chemistry (2025), pp. 143185-143185
Closed Access
Zheng Zhou, Guoan Jing, Liang Wang, et al.
Food Chemistry (2025), pp. 143185-143185
Closed Access
Simulating fatty acid autoxidation and exploring the related volatiles formation mechanism
Youyou Yang, Dapeng Liu, Weihai Xing, et al.
LWT (2024), pp. 117083-117083
Open Access
Youyou Yang, Dapeng Liu, Weihai Xing, et al.
LWT (2024), pp. 117083-117083
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