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:
Effects of defatting and cooking methods on pig large intestines volatile compounds by flavor omics and fatty acids
Kaihua Zhang, Mingwu Zang, Shouwei Wang, et al.
LWT (2023) Vol. 189, pp. 115500-115500
Open Access | Times Cited: 3
Kaihua Zhang, Mingwu Zang, Shouwei Wang, et al.
LWT (2023) Vol. 189, pp. 115500-115500
Open Access | Times Cited: 3
Showing 3 citing articles:
Effect of boiled-water-cooking time on quality and characteristic of flavor components in pig large intestines
Xiao-Man Li, Mingwu Zang, Dan Li, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100899-100899
Closed Access
Xiao-Man Li, Mingwu Zang, Dan Li, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100899-100899
Closed Access
Exploration on the stability changes and flavor profiles of duck soup during cooking
Le Wang, Bing Zhao, Xiaoyu Cheng, et al.
LWT (2024), pp. 116905-116905
Open Access
Le Wang, Bing Zhao, Xiaoyu Cheng, et al.
LWT (2024), pp. 116905-116905
Open Access
Correlation of lipid hydrolysis, oxidation, and molecular transformation with volatile compound revolution in pork during postmortem wet-aging process
Kaihua Zhang, Rui Hao, Shouwei Wang, et al.
Food Chemistry (2024) Vol. 470, pp. 142656-142656
Closed Access
Kaihua Zhang, Rui Hao, Shouwei Wang, et al.
Food Chemistry (2024) Vol. 470, pp. 142656-142656
Closed Access
