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OpenAlex Citation Counts

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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:

Effects of chitosan coating combined with thermal treatment on physicochemical properties, bacterial diversity and volatile flavor of braised duck meat during refrigerated storage
Huanhuan Li, Sijia Qu, Ping Ma, et al.
Food Research International (2023) Vol. 167, pp. 112627-112627
Closed Access | Times Cited: 16

Showing 16 citing articles:

A thorough evaluation of chitosan-based packaging film and coating for food product shelf-life extension
Manaswini Barik, G. V. S. Bhagya Raj, Kshirod Kumar Dash, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101164-101164
Open Access | Times Cited: 22
Effects of onion skin extract on lipid oxidation and volatile flavor compounds of low-salt dry-cured ham during ripening
Siqi Chen, Changxin Ge, Baide Mu, et al.
LWT (2025), pp. 117339-117339
Open Access
The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review
Hanxiao Bao, Yuxi Wang, Yue Huang, et al.
Gels (2025) Vol. 11, Iss. 1, pp. 55-55
Open Access
Evaluation of the aroma and taste contributions of star anise (I. Verum hook. f.) in braised duck leg via flavor omics combined with multivariate statistics
Qiang Zhong, Zheng Xing, Fei Teng, et al.
Food Research International (2024) Vol. 184, pp. 114209-114209
Closed Access | Times Cited: 5
Insight into the dynamic change of flavor profiles and their correlation with microbial community succession and lipid oxidation during the processing of dry-cured duck
Xiaomin Li, Wen Nie, Ying Wu, et al.
LWT (2024) Vol. 198, pp. 115966-115966
Open Access | Times Cited: 4
An overview of the potential application of chitosan in meat and meat products
Sandithi S. Fernando, Cheorun Jo, D.C. Mudannayake, et al.
Carbohydrate Polymers (2023) Vol. 324, pp. 121477-121477
Closed Access | Times Cited: 9
New evidence for gut-muscle axis: Lactic acid bacteria-induced gut microbiota regulates duck meat flavor
Ligen Xu, Tingting Mao, Minquan Xia, et al.
Food Chemistry (2024) Vol. 450, pp. 139354-139354
Closed Access | Times Cited: 2
Recent Progress on the Application of Chitosan, Starch and Chitosan–Starch Composites for Meat Preservation—A Mini Review
Daniel T. Oyekunle, Marzieh Heidari Nia, Lee D. Wilson
Journal of Composites Science (2024) Vol. 8, Iss. 8, pp. 302-302
Open Access | Times Cited: 2
New Evidence for Gut-Muscle Axis: Lactic Acid Bacteria-Induced Gut Microbiota Regulates Duck Meat Flavor
Ligen Xu, Tingting Mao, Minquan Xia, et al.
(2024)
Closed Access | Times Cited: 1
Exploration of changes in sensory, physicochemical properties and microbial metabolic activities of grass carp meat with five thermal processing treatments during refrigerated storage
Lu Zhang, Yaqin Yu, Chunming Tan, et al.
Food Chemistry X (2024) Vol. 23, pp. 101662-101662
Open Access | Times Cited: 1
Ginger Essential Oil Extracted by Low-Temperature Continuous Phase Transition and Its Preservation Effect on Prepared Duck Meat
P Chen, Qing Yang, Lingyu Zhang, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
The Preservation of Nano-edible Coating on Texture Stabilization of Blunt Snout Bream (Megalobrama amblycephala): Focus on Physicochemical Properties and Proteomics Analysis
Jiajia Kang, Renyu Zheng, Guangming Liao, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 4868-4885
Closed Access
Research Progress on Polysaccharide Composite Films and Coatings with Antioxidant and Antibacterial Ingredients to Extend the Shelf Life of Animal-Derived Meat
Ming Long Yuan, Jun Mei, Jing Xie
Coatings (2024) Vol. 14, Iss. 10, pp. 1338-1338
Open Access
PacBio sequencing combined GC–IMS approach to investigate the flavor formation of Jinhua ham prepared using Taihu black pigs
Huanhuan Li, Ke Zhao, Jin Zhang, et al.
LWT (2024) Vol. 213, pp. 117024-117024
Open 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
Application of Chitosan Coating and Liquid Smoke as Antimicrobial Agent in Tuna Fish Pempek
I Ketut Budaraga, Leffy Hermalena, Susanti Susanti
Jurnal Gizi dan Pangan (2023) Vol. 18, Iss. Supp.1, pp. 81-83
Open Access
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