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:
Association of metabolomic and lipidomic data with Chinese and New Zealand consumer clusters showing preferential likings for lamb meat from three production systems
E. Paván, Arvind Subbaraj, Graham T. Eyres, et al.
Food Research International (2022) Vol. 158, pp. 111504-111504
Closed Access | Times Cited: 13
E. Paván, Arvind Subbaraj, Graham T. Eyres, et al.
Food Research International (2022) Vol. 158, pp. 111504-111504
Closed Access | Times Cited: 13
Showing 13 citing articles:
Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors
Tianyu Su, Yu Fu, Jiaxin Tan, et al.
Food Chemistry X (2025) Vol. 25, pp. 102159-102159
Open Access | Times Cited: 2
Tianyu Su, Yu Fu, Jiaxin Tan, et al.
Food Chemistry X (2025) Vol. 25, pp. 102159-102159
Open Access | Times Cited: 2
Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics
Renyu Zhang, E. Paván, Alastair B. Ross, et al.
Journal of Proteomics (2023) Vol. 276, pp. 104836-104836
Closed Access | Times Cited: 31
Renyu Zhang, E. Paván, Alastair B. Ross, et al.
Journal of Proteomics (2023) Vol. 276, pp. 104836-104836
Closed Access | Times Cited: 31
Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review
Yue Ren, Yilin Wang, Yuxin Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104689-104689
Closed Access | Times Cited: 8
Yue Ren, Yilin Wang, Yuxin Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104689-104689
Closed Access | Times Cited: 8
A current review of U.S. beef flavor I: Measuring beef flavor
C. R. Kerth, Jerrad F. Legako, D. R. Woerner, et al.
Meat Science (2024) Vol. 210, pp. 109437-109437
Closed Access | Times Cited: 5
C. R. Kerth, Jerrad F. Legako, D. R. Woerner, et al.
Meat Science (2024) Vol. 210, pp. 109437-109437
Closed Access | Times Cited: 5
Targeted-metabolomic and untargeted-proteomic approaches reveal the effects of muscle fibre type and postmortem ageing on taste-active compounds in beef
Zhenzhao Li, Michael G. Leeming, Melindee Hastie, et al.
Food Chemistry (2024) Vol. 460, pp. 140506-140506
Open Access | Times Cited: 2
Zhenzhao Li, Michael G. Leeming, Melindee Hastie, et al.
Food Chemistry (2024) Vol. 460, pp. 140506-140506
Open Access | Times Cited: 2
Exploring the impact of irradiation on the sensory quality of pork based on a metabolomics approach
Bo Yao, Dong Zhang, Xinyu Wu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101460-101460
Open Access | Times Cited: 2
Bo Yao, Dong Zhang, Xinyu Wu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101460-101460
Open Access | Times Cited: 2
Lipidomics analysis reveals the effects of Schizochytrium sp. supplementation on the lipid composition of tan sheep meat
Changpeng Gao, Qingmin Li, Hongrui Wen, et al.
Food Chemistry (2024) Vol. 463, pp. 141089-141089
Closed Access | Times Cited: 1
Changpeng Gao, Qingmin Li, Hongrui Wen, et al.
Food Chemistry (2024) Vol. 463, pp. 141089-141089
Closed Access | Times Cited: 1
Effects of Dairy Lambs’ Rearing System and Slaughter Age on Consumer Liking of Lamb Meat and Its Association with Lipid Content and Composition
E. Paván, S. A. McCoard, Michael Agnew, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2350-2350
Open Access | Times Cited: 3
E. Paván, S. A. McCoard, Michael Agnew, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2350-2350
Open Access | Times Cited: 3
Targeted-Metabolomic and Untargeted-Proteomic Approaches Reveal the Effects of Muscle Fibre Type and Postmortem Ageing on Taste-Active Compounds in Beef
Zhen Zhao Li, Michael G. Leeming, Melindee Hastie, et al.
(2024)
Closed Access
Zhen Zhao Li, Michael G. Leeming, Melindee Hastie, et al.
(2024)
Closed Access
Multi‐omics analysis of chemical composition variation among different muscle types in Hu lamb
Xueying Zhang, Zhongyu Wang, Chongyang Liu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 3, pp. 1850-1863
Closed Access
Xueying Zhang, Zhongyu Wang, Chongyang Liu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 3, pp. 1850-1863
Closed Access
Insights into the Differences in Meat Quality Among Different Sheep Breeds in the Qilian Mountains from the Perspective of Metabolomics and Transcriptomics
Keyan Ma, Song Juanjuan, Dengpan Li, et al.
Food Bioscience (2024), pp. 105693-105693
Closed Access
Keyan Ma, Song Juanjuan, Dengpan Li, et al.
Food Bioscience (2024), pp. 105693-105693
Closed Access
Impact of the duration of rearing and finishing periods on steer performance and carcass and meat quality characteristics
E. Paván, L.B. Pouzo, María Laura Testa, et al.
Livestock Science (2023) Vol. 276, pp. 105313-105313
Closed Access | Times Cited: 1
E. Paván, L.B. Pouzo, María Laura Testa, et al.
Livestock Science (2023) Vol. 276, pp. 105313-105313
Closed Access | Times Cited: 1
Volatile fingerprints of beef cooking methods using sol–gel‐based solid‐phase microextraction (SPME) and direct analysis in real‐time mass spectrometry (DART‐MS)
Arvind Subbaraj, Santanu Deb‐Choudhury, E. Paván, et al.
Rapid Communications in Mass Spectrometry (2023) Vol. 38, Iss. 1
Open Access | Times Cited: 1
Arvind Subbaraj, Santanu Deb‐Choudhury, E. Paván, et al.
Rapid Communications in Mass Spectrometry (2023) Vol. 38, Iss. 1
Open Access | Times Cited: 1
