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 mechanism of Maillard reaction and lipids mutually contribute to the flavor release of squid fillets during the drying process
Junpeng Zeng, Nan Meng, Yu Song, et al.
Food Chemistry (2024) Vol. 468, pp. 142435-142435
Closed Access | Times Cited: 2
Junpeng Zeng, Nan Meng, Yu Song, et al.
Food Chemistry (2024) Vol. 468, pp. 142435-142435
Closed Access | Times Cited: 2
Showing 2 citing articles:
Preparation, identification and application of lipid-Maillard reaction products during the drying process of squid fillets
Junpeng Zeng, Xiaowei Fan, Yanjun Liu, et al.
Food Chemistry (2025) Vol. 479, pp. 143790-143790
Closed Access
Junpeng Zeng, Xiaowei Fan, Yanjun Liu, et al.
Food Chemistry (2025) Vol. 479, pp. 143790-143790
Closed Access
Analysis of factors affecting the browning of crayfish hepatopancreas after high-temperature sterilization
Hongyuan Tan, Qi Huang, Junsheng Yu, et al.
LWT (2025) Vol. 223, pp. 117792-117792
Closed Access
Hongyuan Tan, Qi Huang, Junsheng Yu, et al.
LWT (2025) Vol. 223, pp. 117792-117792
Closed Access
Salting-induced lipid hydrolysis and oxidation in dried squid fillets: A mechanistic link to formaldehyde formation, color browning, and flavor alteration
Junpeng Zeng, Xiaowei Fan, Nan Meng, et al.
Food Chemistry (2025) Vol. 485, pp. 144473-144473
Closed Access
Junpeng Zeng, Xiaowei Fan, Nan Meng, et al.
Food Chemistry (2025) Vol. 485, pp. 144473-144473
Closed Access
