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:
Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking
Xiaomin Wang, Meigui Huang, Yishun Yao, et al.
Food Research International (2024) Vol. 188, pp. 114506-114506
Closed Access | Times Cited: 5
Xiaomin Wang, Meigui Huang, Yishun Yao, et al.
Food Research International (2024) Vol. 188, pp. 114506-114506
Closed Access | Times Cited: 5
Showing 5 citing articles:
Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup
Ziyan Yue, Qiuyu Yu, Yuchen Qin, et al.
Food Chemistry X (2025) Vol. 25, pp. 102184-102184
Open Access
Ziyan Yue, Qiuyu Yu, Yuchen Qin, et al.
Food Chemistry X (2025) Vol. 25, pp. 102184-102184
Open Access
From smoke to smiles: Quantifying the happiness benefits of household cooking energy transition
Pihui Liu, Chuanfeng Han, Xinghua Liu, et al.
Journal of Environmental Management (2024) Vol. 368, pp. 122203-122203
Closed Access | Times Cited: 4
Pihui Liu, Chuanfeng Han, Xinghua Liu, et al.
Journal of Environmental Management (2024) Vol. 368, pp. 122203-122203
Closed Access | Times Cited: 4
Effects of sterilization intensity on the flavor profile of canned Antarctic krill (Euphausia superba): Moderate vs. excessive
Peizi Sun, Songyi Lin, Xinran Li, et al.
Food Chemistry (2024) Vol. 465, pp. 142067-142067
Closed Access | Times Cited: 1
Peizi Sun, Songyi Lin, Xinran Li, et al.
Food Chemistry (2024) Vol. 465, pp. 142067-142067
Closed Access | Times Cited: 1
Enhancement of Quality Induced by Ultrasonic-Assisted Stewing Improved the Nutritional Concentration, Emulsifying Property, and Favor Characteristic of the Chicken Soup
Ziyan Yue, Qiuyu Yu, Yuchen Qin, et al.
(2024)
Closed Access
Ziyan Yue, Qiuyu Yu, Yuchen Qin, et al.
(2024)
Closed Access
Combination of Kaempferia galanga and Piper longum water extracts improves the antioxidant capability of myofibrillar protein
Chuan Liu, Peng Wang, X. Yi, et al.
LWT (2024), pp. 117191-117191
Open Access
Chuan Liu, Peng Wang, X. Yi, et al.
LWT (2024), pp. 117191-117191
Open Access
