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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:

Comparative characterization of flavor precursors and volatiles of Taihe black-boned silky fowl and Hy-line Brown yolks using multiomics and GC-O-MS-based volatilomics
Weifang Yang, Youyou Yang, Liang Wang, et al.
Food Research International (2023) Vol. 172, pp. 113168-113168
Closed Access | Times Cited: 15

Showing 15 citing articles:

Integrated transcriptome and proteome analysis reveals the unique molecular features and nutritional components on the muscles in Chinese Taihe black-bone silky fowl chicken
Guanghua Xiong, Wanqing Chen, Kai Jiang, et al.
PLoS ONE (2024) Vol. 19, Iss. 3, pp. e0299385-e0299385
Open Access | Times Cited: 8
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
Insights into the mechanism of extracellular proteases from Penicillium on myofibrillar protein hydrolysis and volatile compound evolutions
Zimu Li, Danni Li, Daodong Pan, et al.
Food Research International (2023) Vol. 175, pp. 113774-113774
Closed Access | Times Cited: 8
Comparative Metabolomic Profiling of Eggs from 3 Diverse Chicken Breeds Using GC-MS Analysis
Affo Dermane, Kodjo Eloh, Koffi Kibalou Palanga, et al.
Poultry Science (2024) Vol. 103, Iss. 5, pp. 103616-103616
Open Access | Times Cited: 1
Dietary Metabolizable Energy and Crude Protein Levels Affect Taihe Silky Fowl Growth Performance, Meat Quality, and Cecal Microbiota During Fattening
Wentao Li, Lixia Kai, Wei Wei, et al.
Poultry Science (2024) Vol. 103, Iss. 12, pp. 104363-104363
Open Access | Times Cited: 1
Insights into the mechanism of Penicillium inoculation on microbial succession, volatile compound evolutions and sensory development of Jinhua ham
Danni Li, Zimu Li, Jinxuan Cao, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4701-4715
Closed Access
Effects of Dietary Metabolizable Energy and Crude Protein Levels on Growth Performance, Meat Quality, and Cecal Microbiota of Taihe Silky Fowl During the Fattening Period
Wentao Li, Lixia Kai, Wei Wei, et al.
(2024)
Closed Access
Novel Insights into the Effects of Different Cooking Methods on Salted Egg Yolks: Physicochemical and Sensory Analysis
Xuejing Gao, Mengya Zhang, Junhua Li, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 1963-1963
Open Access
Comparative Characterization of Flavor Precursors and Volatiles in Chongming White Goat of Different Ages by Uplc-Ms/Ms and Gc-Ms
Lei Chen, Miaoqiang Zhang, Haiyan Liu, et al.
(2024)
Closed Access
The revelation of characteristic volatile compounds in egg powder and analysis of their adsorption rules based on HS-GC-IMS technology
Liu Dong, Fujun Guo, Yuan Gao, et al.
Food Chemistry (2024) Vol. 460, pp. 140650-140650
Closed Access
Integrating Genomics and Transcriptomics to Identify Candidate Genes for Egg Production in Taihe Black-Bone Silky Fowls (Gallus gallus domesticus Brisson)
Yuting Tan, Xuan Huang, Chunhui Xu, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 17, pp. 9373-9373
Open Access
Volatile Flavor Analysis in Yak Meat: Effects of Different Breeds, Feeding Methods, and Parts Using GC-IMS and Multivariate Analyses
Hongqiang Li, Bin Xi, Shuqin Lin, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3130-3130
Open Access
Characterization and Evaluation of Taihe Black-Boned Silky Fowl Eggs Based on Physical Properties, Nutritive Values, and Flavor Profiles
L. Zhang, Mengru Xu, F. H. Liu, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3308-3308
Open Access
Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran
Yongzhu Zhang, Mingxin Liu, Fenghua Wu, et al.
Journal of Cereal Science (2024), pp. 104055-104055
Closed Access
Comparative characterization of flavor precursors and volatiles in Chongming white goat of different ages by UPLC-MS/MS and GC–MS
Lei Chen, Miaoqiang Zhang, Tao Feng, et al.
Food Chemistry X (2024) Vol. 24, pp. 101929-101929
Open Access
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