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:
Using untargeted metabolomics and volatile aroma compounds to predict expert sensory descriptors and consumer liking of beef loin steaks varying in quality grade, aging time, and degree of doneness
C. R. Kerth, K. R. Wall, Zena M Hicks, et al.
Meat Science (2023) Vol. 204, pp. 109255-109255
Closed Access | Times Cited: 5
C. R. Kerth, K. R. Wall, Zena M Hicks, et al.
Meat Science (2023) Vol. 204, pp. 109255-109255
Closed Access | Times Cited: 5
Showing 5 citing articles:
Role of lipids in beef flavor development: A review of research from the past 20 years
Seonmin Lee, Kyung Jo, Min Kyung Park, et al.
Food Chemistry (2025) Vol. 475, pp. 143310-143310
Closed Access | Times Cited: 1
Seonmin Lee, Kyung Jo, Min Kyung Park, et al.
Food Chemistry (2025) Vol. 475, pp. 143310-143310
Closed Access | Times Cited: 1
Impact of postharvest ripening on peach quality: Aroma release and formation mechanism
Gege Liu, Jinfeng Bi, Qinqin Chen
Food Chemistry (2025) Vol. 479, pp. 143743-143743
Closed Access | Times Cited: 1
Gege Liu, Jinfeng Bi, Qinqin Chen
Food Chemistry (2025) Vol. 479, pp. 143743-143743
Closed Access | Times Cited: 1
Changes in meat quality, metabolites and microorganisms of mutton during cold chain storage
Ziwei Guo, Chen Yibing, Yuqin Wu, et al.
Food Research International (2024) Vol. 189, pp. 114551-114551
Closed Access | Times Cited: 4
Ziwei Guo, Chen Yibing, Yuqin Wu, et al.
Food Research International (2024) Vol. 189, pp. 114551-114551
Closed Access | Times Cited: 4
Effects of wet aging on water-soluble flavor compounds and descriptive sensory attributes for USDA select beef strip steaks
Shangshang Wang, Chelsie Dahlgren, D. D. Burnett, et al.
Meat Science (2025), pp. 109821-109821
Closed Access
Shangshang Wang, Chelsie Dahlgren, D. D. Burnett, et al.
Meat Science (2025), pp. 109821-109821
Closed Access
Sensory and volatile aromatic compound differences of paired lamb loins with 0 or 14 day dry aging
K. R. Wall, C. R. Kerth, R. K. Miller, et al.
Small Ruminant Research (2024) Vol. 233, pp. 107237-107237
Closed Access
K. R. Wall, C. R. Kerth, R. K. Miller, et al.
Small Ruminant Research (2024) Vol. 233, pp. 107237-107237
Closed Access
