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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:

Association of lipidome evolution with the corresponding volatile characteristics of postmortem lamb during chilled storage
Le Xu, Chunyou Liu, Shaobo Li, et al.
Food Research International (2023) Vol. 169, pp. 112916-112916
Closed Access | Times Cited: 25

Showing 25 citing articles:

Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS
X. Sun, Yumei Yu, Zhenyu Wang, et al.
Food Chemistry (2024) Vol. 448, pp. 138972-138972
Closed Access | Times Cited: 19
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
Effect of different natural antioxidants on the quality promotion of pork chip snacks during storage as revealed by lipid profiles and volatile flavor compounds
Xue Liang, Xinning Huang, Cheng Li, et al.
Food Chemistry (2025) Vol. 478, pp. 143716-143716
Closed Access | Times Cited: 1
Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages
Jiafei Zhu, Weifang Lin, Yangying Sun, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100988-100988
Closed Access | Times Cited: 7
Revealing the mechanism of flavor improvement of fermented goat milk based on lipid changes
Yufang Li, Daodian Wang, Zheng Wentao, et al.
Food Chemistry (2024) Vol. 458, pp. 140235-140235
Closed Access | Times Cited: 6
Ultrasound-induced modifications of beef flavor characteristics during postmortem aging
Yujuan Fang, Jian Zhang, Chao Ma, et al.
Ultrasonics Sonochemistry (2024) Vol. 108, pp. 106979-106979
Open Access | Times Cited: 5
Quality and volatile flavor compounds of vacuum frying chili crisps as affected by different fresh chili
Yaqin Huang, Ming-xi Liao, Qingming Li, et al.
Journal of Food Science and Technology (2025)
Closed Access
Insight into the aged braised broth on braised chicken: Antioxidant activity, physicochemical properties, and flavor characteristics
Yuan Wang, Jun Qi, Kexin Li, et al.
Food Chemistry (2025) Vol. 476, pp. 143445-143445
Closed Access
Effect of Antifreeze Glycopeptides on the Quality and Microstructure of Frozen Lamb Meatballs
Rong Dong, Shengkun Yan, Guoqiang Wang, et al.
Metabolites (2025) Vol. 15, Iss. 3, pp. 202-202
Open Access
Changes in the lipidome of Tibetan pork during refrigeration
Yuru Shui, Wanlin Cai, Xuedong Gu, et al.
Applied Food Research (2025), pp. 100846-100846
Open Access
Effects of sonication and yeast fermentation on the physicochemical and sensory features of duck liver paste
Le Xu, Changyu Zhou, Daodong Pan, et al.
International Journal of Food Properties (2025) Vol. 28, Iss. 1
Open Access
Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics
Young-Hwa Hwang, Eun-Yeong Lee, Hyun‐Tae Lim, et al.
Food Science of Animal Resources (2023) Vol. 43, Iss. 6, pp. 1067-1086
Open Access | Times Cited: 7
A Role of Multi-Omics Technologies in Sheep and Goat Meats: Progress and Way Ahead
Jin Wang, Yu Fu, Tianyu Su, et al.
Foods (2023) Vol. 12, Iss. 22, pp. 4069-4069
Open Access | Times Cited: 7
Changes in meat quality of Esox Lucius during postmortem storage: Based on the lysosomal-mitochondrial apoptotic pathway
Hui Li, Xuemei Fan, Xin Guo, et al.
Food Chemistry (2024) Vol. 463, pp. 141522-141522
Closed Access | Times Cited: 2
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 | Times Cited: 2
Depth of Interbreed Difference in Postmortem Bovine Muscle Determined by CE-FT/MS and LC-FT/MS Metabolomics
Susumu Muroya, Yuta Horiuchi, Kazuki Iguchi, et al.
Metabolites (2024) Vol. 14, Iss. 5, pp. 261-261
Open Access | Times Cited: 1
Comprehensive analysis of key aroma compounds enhanced by Tamarix ramosissima Ledeb in mutton roasted by air-frying roast technology by means of SAFE-GC-O-MS and lipidomics
Bin Liang, Jingyu Li, Shuqi Zhao, et al.
Food Chemistry X (2024) Vol. 23, pp. 101593-101593
Open Access | Times Cited: 1
Evaluation of the effect of dietary supplementation with Allium mongolicum regel bulb powder on the volatile compound and lipid profiles of the longissimus thoracis in Angus calves based on GC–IMS and lipidomic analysis
Wangjing Liu, Huixia Gao, Jianjian He, et al.
Food Chemistry X (2024) Vol. 24, pp. 101820-101820
Open Access | Times Cited: 1
Exploring the freshness biomarker and volatiles formation in stored pork by means of lipidomics and volatilomics
Yuping Zhang, Jingyu Li, Zixu Zeng, et al.
Food Research International (2024) Vol. 200, pp. 115476-115476
Closed Access | Times Cited: 1
Revealing the Mechanism of Flavor Improvement of Fermented Goat Milk Based on Lipid Changes
Yufang Li, Daodian Wang, Zheng Wentao, et al.
(2024)
Closed Access
Integrated Lipidomics and Metabolomics Analyses Reveal Changes in Flavour Characterization of Cashmere Goats and Tan Sheep Meat
Ju Zhang, Shuang Pang, Ge Yan, et al.
(2024)
Closed Access
Comprehensive characterization of the lipid profiles in five mango kernel oils using integrated lipidomics and chemometrics
Jingtao Cui, Yanchi Zhou, Tian Li, et al.
Industrial Crops and Products (2024) Vol. 220, pp. 119216-119216
Closed Access
Influence of phospholipid structures on volatile organic compounds generation in model systems
Xueli Chen, Cong Li, Jinsong Zhao, et al.
Food Research International (2024) Vol. 196, pp. 115009-115009
Closed Access
The authentication of Yanchi tan lamb based on lipidomic combined with particle swarm optimization-back propagation neural network
Qi Yang, Dequan Zhang, Chongxin Liu, et al.
Food Chemistry X (2024) Vol. 24, pp. 102031-102031
Open Access
Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat
Ju Zhang, Shuang Pang, Ge Yan, et al.
Food Chemistry X (2024) Vol. 25, pp. 102042-102042
Open Access
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