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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:

Meat flavour in pork and beef – From animal to meal
Margit Dall Aaslyng, Lene Meinert
Meat Science (2017) Vol. 132, pp. 112-117
Closed Access | Times Cited: 191

Showing 1-25 of 191 citing articles:

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes
Jiang He, Natasha M. Evans, Huaizhi Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 5, pp. 2639-2656
Closed Access | Times Cited: 439
Edible films/coating with tailored properties for active packaging of meat, fish and derived products
Pramila Umaraw, Paulo E. S. Munekata, Akhilesh K. Verma, et al.
Trends in Food Science & Technology (2020) Vol. 98, pp. 10-24
Closed Access | Times Cited: 384
Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms
Elisa Domínguez‐Hernández, Alvija Šalaševičienė, Per Ertbjerg
Meat Science (2018) Vol. 143, pp. 104-113
Closed Access | Times Cited: 204
The potential role of secondary metabolites in modulating the flavor and taste of the meat
Vaikundamoorthy Ramalingam, Zhen Song, Inho Hwang
Food Research International (2019) Vol. 122, pp. 174-182
Closed Access | Times Cited: 158
Flavor formation based on lipid in meat and meat products: A review
FU Ying-hua, Shenyi Cao, Yang Li, et al.
Journal of Food Biochemistry (2022) Vol. 46, Iss. 12
Open Access | Times Cited: 123
Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis
Weida Wu, Junliang Zhan, Xiaoyan Tang, et al.
Food Chemistry (2022) Vol. 385, pp. 132543-132543
Closed Access | Times Cited: 84
Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective
Zuhaib F. Bhat, James D. Morton, Susan L. Mason, et al.
Comprehensive Reviews in Food Science and Food Safety (2018) Vol. 17, Iss. 4, pp. 841-859
Open Access | Times Cited: 134
Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose
Jie Shi, Yingqun Nian, Dandan Da, et al.
LWT (2020) Vol. 124, pp. 109182-109182
Closed Access | Times Cited: 116
Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients
Karolina Ferysiuk, Karolina M. Wójciak
Antioxidants (2020) Vol. 9, Iss. 8, pp. 711-711
Open Access | Times Cited: 105
Review: Pork quality attributes from farm to fork. Part I. Carcass and fresh meat
Bénédicte Lebret, Marjeta Čandek‐Potokar
animal (2021) Vol. 16, pp. 100402-100402
Open Access | Times Cited: 101
Characterization and discrimination of selected China's domestic pork using an LC-MS-based lipidomics approach
Si Mi, Ke Shang, Xia Li, et al.
Food Control (2019) Vol. 100, pp. 305-314
Closed Access | Times Cited: 98
Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis
Dong Min Han, Chunhui Zhang, Marie‐Laure Fauconnier, et al.
Food Research International (2019) Vol. 130, pp. 108910-108910
Open Access | Times Cited: 87
Comparative characterization of lipids and volatile compounds of Beijing Heiliu and Laiwu Chinese black pork as markers
Jing Li, Jiaqi Zhang, Yuanyuan Yang, et al.
Food Research International (2021) Vol. 146, pp. 110433-110433
Closed Access | Times Cited: 62
Insights into lipid oxidation and free fatty acid profiles to the development of volatile organic compounds in traditional fermented golden pomfret based on multivariate analysis
Yueqi Wang, Huifang Wang, Yanyan Wu, et al.
LWT (2022) Vol. 171, pp. 114112-114112
Open Access | Times Cited: 54
Comparative analysis of aroma compounds in Chinese traditional dry-rendered fat by HS/GC-IMS, SPME/GC-MS, and SPME/GC-O
Juan Li, Yuxia Xu, Wenbin Du, et al.
Journal of Food Composition and Analysis (2022) Vol. 107, pp. 104378-104378
Closed Access | Times Cited: 41
Review of technology and materials for the development of cultured meat
Da Young Lee, Seung Yun Lee, Jae Won Jung, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 27, pp. 8591-8615
Closed Access | Times Cited: 41
Characterization of stewed beef by sensory evaluation and multiple intelligent sensory technologies combined with chemometrics methods
Shui Jiang, Yiwen Zhu, Jinyue Peng, et al.
Food Chemistry (2022) Vol. 408, pp. 135193-135193
Closed Access | Times Cited: 40
Metabolomics approach reveals high energy diet improves the quality and enhances the flavor of black Tibetan sheep meat by altering the composition of rumen microbiota
Xue Zhang, Lijuan Han, Shengzhen Hou, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 39
Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly
Xingwei Wang, Xinshuo Wang, Xiaoming Zhang, et al.
Food Research International (2023) Vol. 172, pp. 113106-113106
Closed Access | Times Cited: 33
Characterization of donkey-meat flavor profiles by GC–IMS and multivariate analysis
Limin Man, Wei Ren, Mengqi Sun, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 24
Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process
Dong Min Han, Siyang Deng, Hang Wang, et al.
Food & Function (2023) Vol. 14, Iss. 14, pp. 6554-6569
Open Access | Times Cited: 23
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
Chunhui Xu, Zhaozheng Yin
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 14
Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments
Xueli Chen, Haoyue Liu, Cong Li, et al.
Food Research International (2024) Vol. 178, pp. 113954-113954
Closed Access | Times Cited: 13
Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef
Longzhu Zhou, Yimeng Ren, Yujie Shi, et al.
Food Chemistry (2024) Vol. 461, pp. 140954-140954
Closed Access | Times Cited: 12
Effects of active film based on chitosan/polyvinyl alcohol on the quality of refrigerated sea bass (Lateolabrax Japonicus) fillets
Xuening Chen, Weiqing Lan, Zhenfei Xu, et al.
Food Bioscience (2024) Vol. 59, pp. 103854-103854
Closed Access | Times Cited: 10
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