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 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
Huan Liu, Jingyu Li, Dequan Zhang, et al.
Food Research International (2023) Vol. 174, pp. 113567-113567
Closed Access | Times Cited: 10
Showing 10 citing articles:
Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying
Jiahua Gao, Siyu Cheng, Xiaomei Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107047-107047
Open Access | Times Cited: 4
Jiahua Gao, Siyu Cheng, Xiaomei Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107047-107047
Open Access | Times Cited: 4
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
Huan Liu, Jingyu Li, Yuping Zhang, et al.
Food Chemistry (2024) Vol. 456, pp. 139960-139960
Closed Access | Times Cited: 3
Effect of cumin on flavor and protein oxidation of roast lamb with different roasting time
Kexin Cheng, Teng Liu, Yan Ma, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 1, pp. 9240054-9240054
Open Access | Times Cited: 1
Kexin Cheng, Teng Liu, Yan Ma, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 1, pp. 9240054-9240054
Open Access | Times Cited: 1
Conveyor belt catalytic infrared radiation as a novel apparatus for dried tofu baking: Focus on evaluation of physicochemical qualities
Wenqing Chen, Chen Shen, Q. K. Jiang, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 95, pp. 103703-103703
Closed Access | Times Cited: 1
Wenqing Chen, Chen Shen, Q. K. Jiang, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 95, pp. 103703-103703
Closed 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
Bin Liang, Jingyu Li, Shuqi Zhao, et al.
Food Chemistry X (2024) Vol. 23, pp. 101593-101593
Open Access | Times Cited: 1
Characterization and discrimination of lamb with different breeds and muscle types using precursors and volatile compounds
Jing Wang, Yu Song, Laiyu Zhao, et al.
Food Chemistry X (2024) Vol. 22, pp. 101437-101437
Open Access
Jing Wang, Yu Song, Laiyu Zhao, et al.
Food Chemistry X (2024) Vol. 22, pp. 101437-101437
Open Access
Dietary Effect of Curcumin on Amino Acid, Fatty Acid, and Volatile Compound Profiles of Chicken Meat
Ying Shu, Fengyang Wu, Yang Wei, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2230-2230
Open Access
Ying Shu, Fengyang Wu, Yang Wei, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2230-2230
Open Access
A review of taste‐active compounds in meat: Identification, influencing factors, and taste transduction mechanism
Zerui You, Yilin Bai, Dongdong Bo, et al.
Journal of Food Science (2024)
Open Access
Zerui You, Yilin Bai, Dongdong Bo, et al.
Journal of Food Science (2024)
Open Access
Food-derived umami peptides: bioactive ingredients for enhancing flavor
Yi Wu, Yuyao Shi, Zehui Qiu, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed Access
Yi Wu, Yuyao Shi, Zehui Qiu, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed Access
Identification of characteristic flavor compounds in steamed and baked Hu sheep mutton
Yue Qiu, Xinyu Hu, Yuting Pang, et al.
Food Research International (2024) Vol. 201, pp. 115599-115599
Closed Access
Yue Qiu, Xinyu Hu, Yuting Pang, et al.
Food Research International (2024) Vol. 201, pp. 115599-115599
Closed Access
