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:
The roles of lipoxygenases and autoxidation during mackerel (Scomberomorus niphonius) dry-cured processing
Qiaoyu Liu, Menglin Lei, Jianjun Lin, et al.
Food Research International (2023) Vol. 173, pp. 113309-113309
Closed Access | Times Cited: 8
Qiaoyu Liu, Menglin Lei, Jianjun Lin, et al.
Food Research International (2023) Vol. 173, pp. 113309-113309
Closed Access | Times Cited: 8
Showing 8 citing articles:
An Investigation of Volatile Flavor Compounds and Lipolysis-Oxidation in Coppa as Affected by the Inoculation of Coagulase-Negative Staphylococcus during the Air-Drying Stage
Jialing Ye, Xuying Zhang, Shuge Yuan, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2723-2723
Open Access | Times Cited: 1
Jialing Ye, Xuying Zhang, Shuge Yuan, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2723-2723
Open Access | Times Cited: 1
Enhancement of flavor quality in oyster hydrolysate through fermentation with oyster-derived lactic acid bacteria
Xiangzhi Lu, Min Shi, Li Liu, et al.
Food Bioscience (2024) Vol. 62, pp. 105231-105231
Closed Access | Times Cited: 1
Xiangzhi Lu, Min Shi, Li Liu, et al.
Food Bioscience (2024) Vol. 62, pp. 105231-105231
Closed Access | Times Cited: 1
Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen–Thawed Spanish Mackerel Surimi
Yunying Li, Lingru Kong, Xiaotong Zhang, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4464-4464
Open Access | Times Cited: 4
Yunying Li, Lingru Kong, Xiaotong Zhang, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4464-4464
Open Access | Times Cited: 4
Insight into Flavor Changes in Bighead Carp (Aristichthys Nobilis) During Storage Based on Enzymatic, Microbial, and Metabolism Analysis
Wangli Dai, Shulai Liu, Yicheng Ding, et al.
(2024)
Closed Access
Wangli Dai, Shulai Liu, Yicheng Ding, et al.
(2024)
Closed Access
Insight into flavor changes in bighead carp (Aristichthys nobilis) fillets during storage based on enzymatic, microbial, and metabolism analysis
Wangli Dai, Shulai Liu, Yicheng Ding, et al.
Food Chemistry (2024) Vol. 460, pp. 140505-140505
Closed Access
Wangli Dai, Shulai Liu, Yicheng Ding, et al.
Food Chemistry (2024) Vol. 460, pp. 140505-140505
Closed Access
Effect of Sous-Vide Processing Duration on Flavor and Taste Variations of Oyster (Crassostrea Gigas)
Hao Zhang, Zhenxiao Hou, Zhe Jia, et al.
(2024)
Closed Access
Hao Zhang, Zhenxiao Hou, Zhe Jia, et al.
(2024)
Closed 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
Huanhuan Li, Ke Zhao, Jin Zhang, et al.
LWT (2024) Vol. 213, pp. 117024-117024
Open Access
Effect of sous-vide processing duration on flavor and taste variations of oyster (Crassostrea gigas)
Hao Zhang, Zhenxiao Hou, Zhe Jia, et al.
Food Chemistry (2024) Vol. 465, pp. 142066-142066
Closed Access
Hao Zhang, Zhenxiao Hou, Zhe Jia, et al.
Food Chemistry (2024) Vol. 465, pp. 142066-142066
Closed Access
