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:
Revealing oxidative degradation of lipids and screening potential markers of four vegetable oils during thermal processing by pseudotargeted oxidative lipidomics
Qian Hu, Jiukai Zhang, Lei He, et al.
Food Research International (2023) Vol. 175, pp. 113725-113725
Closed Access | Times Cited: 8
Qian Hu, Jiukai Zhang, Lei He, et al.
Food Research International (2023) Vol. 175, pp. 113725-113725
Closed Access | Times Cited: 8
Showing 8 citing articles:
Comprehensive multiomics analysis reveals the effects of French fries and chicken breast meat on the oxidative degradation of lipids in soybean oil during deep-frying
Qian Hu, Jiukai Zhang, Ranran Xing, et al.
Food Chemistry (2025), pp. 143052-143052
Closed Access
Qian Hu, Jiukai Zhang, Ranran Xing, et al.
Food Chemistry (2025), pp. 143052-143052
Closed Access
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
Longzhu Zhou, Yimeng Ren, Yujie Shi, et al.
Food Chemistry (2024) Vol. 461, pp. 140954-140954
Closed Access | Times Cited: 3
Effect of flaxseed oil cyclolinopeptides on lipid oxidation, protein oxidation, and lipid profile during in vitro digestion of high-fat beef
Abdul Mueed, He Ma, Philippe Madjirebaye, et al.
Food Chemistry (2024) Vol. 463, pp. 141256-141256
Closed Access | Times Cited: 1
Abdul Mueed, He Ma, Philippe Madjirebaye, et al.
Food Chemistry (2024) Vol. 463, pp. 141256-141256
Closed Access | Times Cited: 1
Impact of Lipid Oxidation Products on the Digestibility and Structural Integrity of Myofibrillar Proteins During Thermal Processing
Yingshuang Lu, Zhuang Yuan, Yu Jiang, et al.
(2024)
Closed Access
Yingshuang Lu, Zhuang Yuan, Yu Jiang, et al.
(2024)
Closed Access
Impact of lipid oxidation products on the digestibility and structural integrity of Myofibrillar proteins during thermal processing
Yingshuang Lu, Yuan Zhuang, Yu Jiang, et al.
Food Chemistry (2024) Vol. 463, pp. 141397-141397
Closed Access
Yingshuang Lu, Yuan Zhuang, Yu Jiang, et al.
Food Chemistry (2024) Vol. 463, pp. 141397-141397
Closed Access
Oxidative Lipidomics to Unravel the Glycerol Core Aldehydes of Three Typical Unsaturated Triglycerides under Simulated Heating Conditions
Xin Liang, Luelue Huang, Ran Liu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 51, pp. 28425-28438
Closed Access
Xin Liang, Luelue Huang, Ran Liu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 51, pp. 28425-28438
Closed Access
Exploring the oxidative rancidity mechanism of walnut oil during storage based on lipidomics
Cong Lu, Delu Ning, Yu Yi-Xiang, et al.
LWT (2024), pp. 117217-117217
Open Access
Cong Lu, Delu Ning, Yu Yi-Xiang, et al.
LWT (2024), pp. 117217-117217
Open Access
Correlation Between Volatile Oxidation Products and Inflammatory Markers in Docosahexaenoic Acid: Insights from OPLS-DA and Predictive Modeling
Wenwen Lv, Xinxin Jiao, Zhiwen Zhang, et al.
Food Bioscience (2024), pp. 105756-105756
Closed Access
Wenwen Lv, Xinxin Jiao, Zhiwen Zhang, et al.
Food Bioscience (2024), pp. 105756-105756
Closed Access
