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:
Unveiling improval changes in fried chicken flavor by glucose-curing treatment based on molecular sensory science
Ashbala Shakoor, Zhaoyang Pei, Sam Al‐Dalali, et al.
Journal of Food Composition and Analysis (2023) Vol. 124, pp. 105697-105697
Closed Access | Times Cited: 5
Ashbala Shakoor, Zhaoyang Pei, Sam Al‐Dalali, et al.
Journal of Food Composition and Analysis (2023) Vol. 124, pp. 105697-105697
Closed Access | Times Cited: 5
Showing 5 citing articles:
Preparation and flavor characteristics of plant-based meat flavoring by mixed fermentation of multiple strains
Xuelian Yang, Zichun Qin, Rui Zhang, et al.
Journal of Food Composition and Analysis (2024) Vol. 136, pp. 106841-106841
Closed Access
Xuelian Yang, Zichun Qin, Rui Zhang, et al.
Journal of Food Composition and Analysis (2024) Vol. 136, pp. 106841-106841
Closed Access
Technological innovations and applications of human olfaction analysis
Yingjie Fu, Hui Xi, Dingzhong Wang, et al.
TrAC Trends in Analytical Chemistry (2024), pp. 118065-118065
Closed Access
Yingjie Fu, Hui Xi, Dingzhong Wang, et al.
TrAC Trends in Analytical Chemistry (2024), pp. 118065-118065
Closed Access
Debittering and Improving Flavour of Enzymatic Soy Protein Hydrolysate Using the Maillard Reaction of Arabinose
Juan Li, Qingqing Hu, Jinxin He, et al.
Flavour and Fragrance Journal (2024)
Closed Access
Juan Li, Qingqing Hu, Jinxin He, et al.
Flavour and Fragrance Journal (2024)
Closed Access
Influence of different cooking methods on quality characteristics, nutritional value, and volatile compounds of roasted lamb chops
Kai-Xuan Li, Xuan Wang, Liu Yang, et al.
Journal of Food Composition and Analysis (2024), pp. 107084-107084
Closed Access
Kai-Xuan Li, Xuan Wang, Liu Yang, et al.
Journal of Food Composition and Analysis (2024), pp. 107084-107084
Closed Access
Insight into the effect of GSH curing treatment on the flavor formation of chicken meat
Ashbala Shakoor, Sam Al‐Dalali, Jianchun Xie, et al.
Food Chemistry (2024) Vol. 468, pp. 142488-142488
Closed Access
Ashbala Shakoor, Sam Al‐Dalali, Jianchun Xie, et al.
Food Chemistry (2024) Vol. 468, pp. 142488-142488
Closed Access
