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:
Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies
Weizhe Wang, Baoguo Sun, Jianjun Deng, et al.
Food Research International (2024) Vol. 188, pp. 114478-114478
Closed Access | Times Cited: 5
Weizhe Wang, Baoguo Sun, Jianjun Deng, et al.
Food Research International (2024) Vol. 188, pp. 114478-114478
Closed Access | Times Cited: 5
Showing 5 citing articles:
Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry
Diandian Wang, Yaxi Zhou, Jian Zhao, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 91-91
Open Access
Diandian Wang, Yaxi Zhou, Jian Zhao, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 91-91
Open Access
Advances in 3D and 4D Printing of Gel-Based Foods: Mechanisms, Applications, and Future Directions
Qin Zhou, Zhihua Li, Xiaowei Huang, et al.
Gels (2025) Vol. 11, Iss. 2, pp. 94-94
Open Access
Qin Zhou, Zhihua Li, Xiaowei Huang, et al.
Gels (2025) Vol. 11, Iss. 2, pp. 94-94
Open Access
4D printing: a novel application for structuring oils with fat-analog characteristics
Shaoyi Cen, Zong Meng
Trends in Food Science & Technology (2024), pp. 104729-104729
Closed Access
Shaoyi Cen, Zong Meng
Trends in Food Science & Technology (2024), pp. 104729-104729
Closed Access
Characterization and classification of odorous raw milk: volatile profiles and algorithm model perspectives
Weizhe Wang, Ruirui Liu, Yufang Su, et al.
Journal of Food Composition and Analysis (2024), pp. 107030-107030
Closed Access
Weizhe Wang, Ruirui Liu, Yufang Su, et al.
Journal of Food Composition and Analysis (2024), pp. 107030-107030
Closed Access
Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk
Lan Liu, Weizhe Wang, Yufang Su, et al.
Food Chemistry X (2024) Vol. 25, pp. 102083-102083
Open Access
Lan Liu, Weizhe Wang, Yufang Su, et al.
Food Chemistry X (2024) Vol. 25, pp. 102083-102083
Open Access
Comprehensive Sensory Evaluation in Low‐Fat Emulsions: A Systematic Review of Diverse Food Applications
Clara Talens, Saioa Álvarez‐Sabatel, Esther Sanmartín, et al.
Food Science & Nutrition (2024) Vol. 13, Iss. 1
Open Access
Clara Talens, Saioa Álvarez‐Sabatel, Esther Sanmartín, et al.
Food Science & Nutrition (2024) Vol. 13, Iss. 1
Open Access
