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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:

Understanding the role of lipids in aroma formation of circulating non-fried roasted chicken using UHPLC-HRMS-based lipidomics and heat transfer analysis
Huan Liu, Dengyong Liu, Raheel Suleman, et al.
Food Research International (2023) Vol. 173, pp. 113370-113370
Closed Access | Times Cited: 18

Showing 18 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: 10
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
Chunhui Xu, Zhaozheng Yin
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 10
Insight into the role of lipids in odor changes of frozen grass carp (Ctenopharyngodon idella) based on lipidomics and GC–MS analysis: Impact of freeze-thaw cycles and heat treatment
Yunyun Zhou, Yanshun Xu, Wenshui Xia, et al.
Food Chemistry (2024) Vol. 459, pp. 140436-140436
Closed Access | Times Cited: 6
Exploring potential lipid precursors for aroma formation in non-smoked bacon during hot air drying via untargeted lipidomics and oxidation model
Han Wu, Zhifei He, Yang Li, et al.
Meat Science (2024) Vol. 213, pp. 109492-109492
Closed Access | Times Cited: 4
Investigating the impact of lipid molecules and heat transfer on aroma compound formation and binding in roasted chicken skin: A UHPLC-HRMS and GC-O-MS study
Ruotong Nie, Zhenyu Wang, Huan Liu, et al.
Food Chemistry (2024) Vol. 447, pp. 138877-138877
Closed Access | Times Cited: 3
Formation and retention of aroma compounds in pigeons roasted by circulating non-fried roast technique by means of UHPLC-HRMS and GC-O-MS
Huan Liu, Jingyu Li, Yuping Zhang, et al.
Food Chemistry (2024) Vol. 456, pp. 139960-139960
Closed Access | Times Cited: 3
The effect of thermal times of circulating non-fried roast technique on the formation of (non)volatile compounds in roasted mutton by multi-chromatography techniques and heat transfer analysis
Huan Liu, Jingyu Li, Dequan Zhang, et al.
Food Research International (2023) Vol. 174, pp. 113567-113567
Closed Access | Times Cited: 10
Unraveling the formation mechanism of aroma compounds in pork during air frying using UHPLC-HRMS and Orbitrap Exploris GC–MS
Jingyu Li, Yuping Zhang, Renyu Zhang, et al.
Food Research International (2024) Vol. 192, pp. 114816-114816
Closed Access | Times Cited: 2
A lipidomic and volatilomic approach to map the lipid profile and related volatile compounds in roasted quail meat using circulating non-fried roast technology
Huan Liu, Yuping Zhang, Hengbin Ji, et al.
Food Chemistry (2024) Vol. 461, pp. 140948-140948
Closed Access | Times Cited: 2
Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments
Huan Liu, Jingyu Li, Nazimah Hamid, et al.
Food Chemistry X (2023) Vol. 20, pp. 100997-100997
Open Access | Times Cited: 5
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
Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef
Yimeng Ren, Longzhu Zhou, Yujie Shi, et al.
Heliyon (2024) Vol. 10, Iss. 16, pp. e36382-e36382
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
Discrimination of Lentinus Edodes from Different Origins Based on Uhplc-Qe Hr-Am/Ms/Ms
Dingkui Xiang, Yue Ma, Jiaxu Yao, et al.
(2024)
Closed Access
Unraveling the influence of lipids on aroma generation in non-smoked bacon during boiling through untargeted lipidomics analysis
Han Wu, Zhifei He, Yang Li, et al.
Food Bioscience (2024) Vol. 61, pp. 104711-104711
Closed Access
Discriminate shiitake mushroom (Lentinus edodes) from different origins by lipidomics based on UHPLC-QE HR-AM/MS/MS
Dingkui Xiang, Yue Ma, Jiaxu Yao, et al.
Journal of Food Composition and Analysis (2024) Vol. 137, pp. 106957-106957
Closed Access
Comparative analysis of key aroma compounds in air-frying roasted pork from five species
Lin Li, Pingping Huang, Rujie Yang, et al.
Food Chemistry X (2024) Vol. 24, pp. 102008-102008
Open Access
Characterization and Discrimination of Key Lipids for Generating Aroma Compounds in Roasted Chicken Skin During Charcoal Roasting
Ruotong Nie, Zhenyu Wang, Huan Liu, et al.
(2023)
Closed Access
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