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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:

Screening of characteristic umami substances in preserved egg yolk based on the electronic tongue and UHPLC-MS/MS
Binghong Gao, Xiaobo Hu, Ruiling Li, et al.
LWT (2021) Vol. 152, pp. 112396-112396
Closed Access | Times Cited: 50

Showing 1-25 of 50 citing articles:

Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China
Jianan Chen, Yuying Zhang, Xu-Hui Huang, et al.
Food Chemistry (2023) Vol. 418, pp. 135874-135874
Closed Access | Times Cited: 74
Multi-omics in food safety and authenticity in terms of food components
Guangyue Su, Chong Yu, Shuwen Liang, et al.
Food Chemistry (2023) Vol. 437, pp. 137943-137943
Closed Access | Times Cited: 30
A novel biomimetic electrochemical taste-biosensor based on conformational changes of the taste receptor
Jing Ye, Minzhi Fan, Xiaoyu Zhang, et al.
Biosensors and Bioelectronics (2024) Vol. 249, pp. 116001-116001
Closed Access | Times Cited: 10
Unraveling the effects of drying techniques on chaya leaves: Metabolomics analysis of nonvolatile and volatile metabolites, umami taste, and antioxidant capacity
Nuti Hutasingh, Apinya Tubtimrattana, Pornkanok Pongpamorn, et al.
Food Chemistry (2024) Vol. 446, pp. 138769-138769
Closed Access | Times Cited: 10
Metabolomic comparison of meat quality and metabolites of geese breast muscle at different ages
Ying Wang, Wanqing Li, Chi Zhang, et al.
Food Chemistry X (2023) Vol. 19, pp. 100775-100775
Open Access | Times Cited: 16
Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (Siniperca chuatsi) Fermentation
Yueqi Wang, Shi Nie, Chunsheng Li, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 944-944
Open Access | Times Cited: 26
Comparative characterization of Taihe silky chicken and Cobb chicken using LC/MS-based lipidomics and GC/MS-based volatilomics
Qing Wei, Huanxian Cui, Ying Hu, et al.
LWT (2022) Vol. 163, pp. 113554-113554
Open Access | Times Cited: 26
Effects of cholesterol removal treatment on the flavor and physicochemical properties of hot gel egg yolk
Tingting Tang, Xuejing Gao, Junhua Li, et al.
Food Chemistry (2023) Vol. 433, pp. 137220-137220
Closed Access | Times Cited: 15
Radio frequency-assisted hot air drying of pacific white shrimp ( Litopenaeus vannamei ): drying kinetics, product quality and composition evaluation
Xiaoting Xuan, Yu Ning, Ding Tian, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 5
Effect of rapid fermentation on the quality of northeastern sauerkraut analyzed based on HSSPME-GC-MS and LC-MS
Wenjuan Zhang, Xiaochen Yu, Liying Xin, et al.
LWT (2024) Vol. 198, pp. 116005-116005
Open Access | Times Cited: 5
Analysis of volatile flavor and lipids in different breeds of pork using electronic noses, GC-MS and UPLC-MS/MS
Simin Xu, Wenxia Zheng, Zeng You, et al.
Journal of Chromatography A (2025) Vol. 1746, pp. 465783-465783
Closed Access
Analysis of flavor quality differences between LZ coffee and coffee based on untargeted metabolomics
Yuxiang Wu, Shu Luo, Yi Song, et al.
Food Bioscience (2025), pp. 106514-106514
Closed Access
Ethylene treatment promotes umami taste-active amino acids accumulation of Torreya grandis nuts post-harvest by comparative chemical and transcript analyses
Zuying Zhang, Wenchao Chen, Tao Liu, et al.
Food Chemistry (2022) Vol. 408, pp. 135214-135214
Closed Access | Times Cited: 20
Analysis and comparison of the quality and flavour of traditional and conventional dry sausages collected from northeast China
Huiping Wang, Yumeng Sui, Jiaqi Liu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100979-100979
Open Access | Times Cited: 12
HS-GC-IMS and HS-SPME/GC-MS coupled with E-nose and E-tongue reveal the flavors of raw milk from different regions of China
Xuelu Chi, Yangdong Zhang, Nan Zheng, et al.
Current Research in Food Science (2023) Vol. 8, pp. 100673-100673
Open Access | Times Cited: 11
Metabolomics analysis reveals the mechanism for improving the growth performance and flesh quality of Aral barbel Luciobarbus brachycephalus by environmental alkalinity
Haijun Wei, Longwu Geng, Xinchi Shang, et al.
Journal of Agriculture and Food Research (2025), pp. 101670-101670
Open Access
Identification and functional analysis of proteins in Anabarilius grahami at different growth stages based on 4D-DIA quantitative proteomics technology
Xiaoshan Chen, Yaxuan Zhang, Zhiyuan Huang, et al.
Food Chemistry (2025), pp. 144053-144053
Closed Access
Metabolite profiling and identification of novel umami compounds in the chaya leaves of two species using multiplatform metabolomics
Nuti Hutasingh, Hathaichanok Chuntakaruk, Apinya Tubtimrattana, et al.
Food Chemistry (2022) Vol. 404, pp. 134564-134564
Closed Access | Times Cited: 16
Quality analysis of ultra-fine whole pulp of bamboo shoots (Chimonobambusa quadrangularis) fermented by Lactobacillus plantarum and Limosilactobacillus reuteri
Lei Wang, Yan-Yu Luo, Ying Zhang, et al.
Food Bioscience (2023) Vol. 52, pp. 102458-102458
Closed Access | Times Cited: 10
Sensory-Guided Isolation, Identification, and Active Site Calculation of Novel Umami Peptides from Ethanol Precipitation Fractions of Fermented Grain Wine (Huangjiu)
Rui Chang, Zhilei Zhou, Yong Dong, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3398-3398
Open Access | Times Cited: 10
Does saponin in quinoa really embody the source of its bitterness?
Lin Meng Song, Yuan Yu, Lidong Du, et al.
Food Chemistry (2023) Vol. 437, pp. 137872-137872
Closed Access | Times Cited: 10
Characterization of four thermogelled egg yolk varieties based on moisture and protein content
Ruiqi Zhang, Fusheng Yao, Zhonghua Ning
Poultry Science (2023) Vol. 102, Iss. 4, pp. 102499-102499
Open Access | Times Cited: 9
Correlation between the bacterial flora and sensory quality of Bayannur sour porridge
Jiajia Ma, Yurong Wang, Na Li, et al.
LWT (2024) Vol. 197, pp. 115892-115892
Open Access | Times Cited: 3
Constituent-Taste Relationship of Kuding Tea Fermented by Aspergillus neoniger and Aspergillus cristatus: Unveiling taste Characteristics through Untargeted Metabolomics
Zhaoxiang Zeng, Chengwu Song, Xiaoliu Hu, et al.
Food Bioscience (2024) Vol. 62, pp. 105027-105027
Closed Access | Times Cited: 3
The impact of pH shifting combined high-pressure homogenization on structural and functional properties of rice dreg protein
Yueru Wang, Xinhua Liu, Shunjing Luo, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103520-103520
Closed Access | Times Cited: 8
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