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 different thermal processing methods on flavor characteristics of Penaeus vannamei
Caiyu Zhang, Renli Shi, Si Mi, et al.
LWT (2023) Vol. 191, pp. 115652-115652
Open Access | Times Cited: 14
Caiyu Zhang, Renli Shi, Si Mi, et al.
LWT (2023) Vol. 191, pp. 115652-115652
Open Access | Times Cited: 14
Showing 14 citing articles:
Effects of different thermal cooking methods on the characteristic taste and flavor compounds of Solen grandis meat
Jie Zheng, Jing Li, Zhiyuan Song, et al.
LWT (2025), pp. 117439-117439
Open Access
Jie Zheng, Jing Li, Zhiyuan Song, et al.
LWT (2025), pp. 117439-117439
Open Access
Effects of five thermal processing methods on the physicochemical properties and flavor characteristics of grass carp meat
Chunming Tan, Xiaofeng Li, Yaqin Yu, et al.
LWT (2024) Vol. 206, pp. 116599-116599
Open Access | Times Cited: 3
Chunming Tan, Xiaofeng Li, Yaqin Yu, et al.
LWT (2024) Vol. 206, pp. 116599-116599
Open Access | Times Cited: 3
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: 3
Yuyao Shi, Zehui Qiu, Mingyu Yin, et al.
Food Chemistry (2024) Vol. 464, pp. 141902-141902
Closed Access | Times Cited: 3
Effect of microwave and conduction heating on the adsorption ability of myofibrillar protein to pyrazine flavor compounds
Yucen Chen, Xinshuo Wang, Yahui Gao, et al.
Food Bioscience (2024) Vol. 59, pp. 104127-104127
Closed Access | Times Cited: 2
Yucen Chen, Xinshuo Wang, Yahui Gao, et al.
Food Bioscience (2024) Vol. 59, pp. 104127-104127
Closed Access | Times Cited: 2
Assessment of quality differences between wild and cultivated fruits of Rosa roxburghii Tratt
Bei Li, Tingyuan Ren, Menglin Yang, et al.
LWT (2024) Vol. 202, pp. 116300-116300
Open Access | Times Cited: 2
Bei Li, Tingyuan Ren, Menglin Yang, et al.
LWT (2024) Vol. 202, pp. 116300-116300
Open Access | Times Cited: 2
Protective effects and molecular mechanisms of Litopenaeus vannamei treated with L-arginine/ -lysine against myofibrillar proteins oxidation and quality degradation during freeze-thaw cycles
Mengxue He, Yejun Zhang, Wenwen Luo, et al.
Food Chemistry (2024) Vol. 462, pp. 140995-140995
Closed Access | Times Cited: 2
Mengxue He, Yejun Zhang, Wenwen Luo, et al.
Food Chemistry (2024) Vol. 462, pp. 140995-140995
Closed Access | Times Cited: 2
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
Effects of Various Thermal Processing Approaches on Flavor and Taste Components in Dried Salted Spanish Mackerel
Jing Li, Caiyan Jiang, Xiaoqing Miao, et al.
(2024)
Open Access
Jing Li, Caiyan Jiang, Xiaoqing Miao, et al.
(2024)
Open Access
Effects of various thermal processing approaches on flavor and taste components in dried salted Spanish Mackerel
Pengfei Jiang, Jing Li, Caiyan Jiang, et al.
Research Square (Research Square) (2024)
Open Access
Pengfei Jiang, Jing Li, Caiyan Jiang, et al.
Research Square (Research Square) (2024)
Open Access
Elevating sensory quality through a dual-acid preservation strategy in ready-to-eat crayfish (Procambarus clarkii)
Wensi Xu, Qifu Yang, Deyang Li, et al.
Food Chemistry (2024) Vol. 470, pp. 142587-142587
Closed Access
Wensi Xu, Qifu Yang, Deyang Li, et al.
Food Chemistry (2024) Vol. 470, pp. 142587-142587
Closed Access
Evaluation of edible quality and processing suitability of segmented products from silver carp under different thermal processing methods
Yu Wang, Jingjing Wu, Zehui Qiu, et al.
Food Research International (2024) Vol. 201, pp. 115623-115623
Closed Access
Yu Wang, Jingjing Wu, Zehui Qiu, et al.
Food Research International (2024) Vol. 201, pp. 115623-115623
Closed Access
Metabolomic Characterisation and Key Flavour Profiles of Prawn, Scallop, Squid, Barramundi, Salmon, Snapper, and Tuna
Jiaqiang Luo, Damian Frank, Amanda L. Peterson, et al.
(2024)
Closed Access
Jiaqiang Luo, Damian Frank, Amanda L. Peterson, et al.
(2024)
Closed Access
Influence of Liquid Nitrogen Pre-Freezing and Drying Methods on the Collagen Content, Physical Properties, and Flavor of Fish Swim Bladder
Hongbing Dong, Jiwang Chen, Yujie Li, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2790-2790
Open Access
Hongbing Dong, Jiwang Chen, Yujie Li, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2790-2790
Open Access
Effect of thermal treatments on processing and flavor quality of Acrossocheilus fasciatus
Weichao Bu, Shuirong Guo, Shichen Zhu, et al.
LWT (2024), pp. 117273-117273
Open Access
Weichao Bu, Shuirong Guo, Shichen Zhu, et al.
LWT (2024), pp. 117273-117273
Open Access
