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:
Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception
Zuobing Xiao, Longxue Liu, Yunwei Niu, et al.
Meat Science (2023) Vol. 208, pp. 109398-109398
Closed Access | Times Cited: 12
Zuobing Xiao, Longxue Liu, Yunwei Niu, et al.
Meat Science (2023) Vol. 208, pp. 109398-109398
Closed Access | Times Cited: 12
Showing 12 citing articles:
Odor-induced saltiness enhancement of volatile compounds screened from duck stewed with chili pepper
Yue Qiu, Xuemei He, Wenbo Zheng, et al.
Food Chemistry (2025) Vol. 471, pp. 142717-142717
Closed Access | Times Cited: 1
Yue Qiu, Xuemei He, Wenbo Zheng, et al.
Food Chemistry (2025) Vol. 471, pp. 142717-142717
Closed Access | Times Cited: 1
SAFE-GC-O-MS and descriptive sensory analysis were used to reveal the chemical sensory characteristics of sesame paste (tahini) at different storage stages
Ming Yang, Lixia Hou, Yifan Dong, et al.
Food Chemistry (2024) Vol. 454, pp. 139809-139809
Closed Access | Times Cited: 6
Ming Yang, Lixia Hou, Yifan Dong, et al.
Food Chemistry (2024) Vol. 454, pp. 139809-139809
Closed Access | Times Cited: 6
Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method
V. А. Sarkisyan, Anastasiya Bilyalova, V.M. Vorobyeva, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 116-116
Open Access
V. А. Sarkisyan, Anastasiya Bilyalova, V.M. Vorobyeva, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 116-116
Open Access
Volatile organic compound dynamics in Ugni Blanc and Vidal wines during fermentation in the Hexi Corridor (China): Insights from E-nose, GC-MS, GC-IMS, and multivariate statistical models
MA Ying-hu, Yuanyuan Wang, Jia Li, et al.
LWT (2025), pp. 117440-117440
Open Access
MA Ying-hu, Yuanyuan Wang, Jia Li, et al.
LWT (2025), pp. 117440-117440
Open Access
Near-Infrared Spectroscopy Detection of Off-Flavor Compounds in Tench (Tinca tinca) After Depuration in Clean Water
Daniel Martín‐Vertedor, Juan Carlos Ramírez-López, Ricardo S. Alemán, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 739-739
Open Access
Daniel Martín‐Vertedor, Juan Carlos Ramírez-López, Ricardo S. Alemán, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 739-739
Open Access
Rethinking Salt in Dry-Cured Meats: Innovations for a Healthier and Flavorful Future
Rong Huang, Yapeng Fang, Wei Lü, et al.
Food Reviews International (2025), pp. 1-24
Closed Access
Rong Huang, Yapeng Fang, Wei Lü, et al.
Food Reviews International (2025), pp. 1-24
Closed Access
Drying methods affected the fatty acids oxidation and bacterial community of traditional dry-cured ducks during processing and its relation with the aroma formation
Linyue Qi, Liangwei Xu, Hongbing Chen, et al.
Poultry Science (2025) Vol. 104, Iss. 6, pp. 105110-105110
Open Access
Linyue Qi, Liangwei Xu, Hongbing Chen, et al.
Poultry Science (2025) Vol. 104, Iss. 6, pp. 105110-105110
Open Access
Unlocking the potential of odor-induced sugar reduction: an updated review of the underlying mechanisms, substance selections, and technical methodologies
Lin Zhu, Fei Pan, Felix Stöppelmann, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104423-104423
Open Access | Times Cited: 3
Lin Zhu, Fei Pan, Felix Stöppelmann, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104423-104423
Open Access | Times Cited: 3
Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review
Yingying Hu, Iftikhar Hussain Badar, Lang Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Closed Access | Times Cited: 3
Yingying Hu, Iftikhar Hussain Badar, Lang Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Closed Access | Times Cited: 3
Changes of physicochemical and volatile flavor compounds of dry-cured Diqing Tibetan pig hams during fermentation
Dan Jia, Jin Zhang, Siqi Jin, et al.
Food Research International (2024) Vol. 197, pp. 115136-115136
Closed Access | Times Cited: 2
Dan Jia, Jin Zhang, Siqi Jin, et al.
Food Research International (2024) Vol. 197, pp. 115136-115136
Closed Access | Times Cited: 2
Changes of shrimp myofibrillar proteins hydrolyzed by Virgibacillus proteases: Structural characterization, mechanism visualization, and flavor compound formation
Hongli Yao, Shuangping Liu, Rui Chang, et al.
Food Research International (2024) Vol. 200, pp. 115470-115470
Closed Access
Hongli Yao, Shuangping Liu, Rui Chang, et al.
Food Research International (2024) Vol. 200, pp. 115470-115470
Closed Access
Modulating the aroma and taste profile of soybean using novel strains for fermentation
Xin Hui Chin, Ryan Soh, Geraldine Chan, et al.
Current Research in Food Science (2024) Vol. 10, pp. 100933-100933
Open Access
Xin Hui Chin, Ryan Soh, Geraldine Chan, et al.
Current Research in Food Science (2024) Vol. 10, pp. 100933-100933
Open Access
Disentangling the Tissue-Specific Variations of Volatile Flavor Profiles of the Lentinula edodes Fruiting Body
Yuan Guo, Jing Zhao, Huixian Wei, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 86-86
Open Access
Yuan Guo, Jing Zhao, Huixian Wei, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 86-86
Open Access
