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:
Effect of low-sodium compound salt on the taste and volatile flavor of salt-baked chicken
Jie Zhang, Meiqin Feng, Yiwen Zhang, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100740-100740
Closed Access | Times Cited: 8
Jie Zhang, Meiqin Feng, Yiwen Zhang, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100740-100740
Closed Access | Times Cited: 8
Showing 8 citing articles:
Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors
Weifang Lin, Jiafei Zhu, Yangying Sun, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106407-106407
Closed Access | Times Cited: 5
Weifang Lin, Jiafei Zhu, Yangying Sun, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106407-106407
Closed Access | Times Cited: 5
Key non-volatile taste components and characteristics in abdominal muscle of Eriocheir sinensis under various thermal processing methods
Yuyao Shi, Zehui Qiu, Mingyu Yin, et al.
Food Chemistry (2024) Vol. 464, pp. 141902-141902
Closed Access | Times Cited: 5
Yuyao Shi, Zehui Qiu, Mingyu Yin, et al.
Food Chemistry (2024) Vol. 464, pp. 141902-141902
Closed Access | Times Cited: 5
Enhanced salt perception of soy sauce based on emulsion salt reduction strategy
Fan Zhang, Luyao Huang, Hongliang Zeng, et al.
LWT (2025), pp. 117501-117501
Open Access
Fan Zhang, Luyao Huang, Hongliang Zeng, et al.
LWT (2025), pp. 117501-117501
Open Access
The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat
Man Zhang, Cuncun Fu, Mengfei Chen, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3452-3452
Open Access | Times Cited: 8
Man Zhang, Cuncun Fu, Mengfei Chen, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3452-3452
Open Access | Times Cited: 8
Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites
Sandra Rodrigues, Lia Vasconcelos, Ana Leite, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2962-2962
Open Access | Times Cited: 7
Sandra Rodrigues, Lia Vasconcelos, Ana Leite, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2962-2962
Open Access | Times Cited: 7
Variation of volatile flavor substances in salt-baked chicken during processing
Hao Jiang, Shaobi Ou, Junjie Ye, et al.
Food Chemistry X (2024) Vol. 24, pp. 101846-101846
Open Access | Times Cited: 2
Hao Jiang, Shaobi Ou, Junjie Ye, et al.
Food Chemistry X (2024) Vol. 24, pp. 101846-101846
Open Access | Times Cited: 2
Rapid screening of novel umami peptides in high-umami scored air-dried chicken under low-salt processing based on molecular sensory techniques
Zhenzhen Yu, Mingzhen Liu, Ju Xu, et al.
Food Bioscience (2024), pp. 105479-105479
Closed Access
Zhenzhen Yu, Mingzhen Liu, Ju Xu, et al.
Food Bioscience (2024), pp. 105479-105479
Closed Access
Effects of Ultrasonic-Assisted Marinating on Degradation of Beef Protein and Formation of Flavor Precursors
Weifang Lin, Jiafei Zhu, Yangying Sun, et al.
(2023)
Closed Access
Weifang Lin, Jiafei Zhu, Yangying Sun, et al.
(2023)
Closed Access
