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OpenAlex Citation Counts

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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 quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age
Shaolin Deng, Rui Liu, Chunbao Li, et al.
Poultry Science (2022) Vol. 101, Iss. 12, pp. 102168-102168
Open Access | Times Cited: 24

Showing 24 citing articles:

Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages
Xuefei Shao, Huhu Wang, Xiangyu Song, et al.
Food Chemistry X (2024) Vol. 21, pp. 101225-101225
Open Access | Times Cited: 15
Main lipid sources affecting key aroma volatile compounds in Chinese native chicken
Yanji Chen, Yongli Wang, Yanke Wang, et al.
Food Chemistry (2025) Vol. 474, pp. 142990-142990
Open Access | Times Cited: 1
GC-IMS and multivariate analyses of volatile organic components in different Chinese breeds of chickens
Hongqiang Li, Xiangmin Zhao, Shizhen Qin, et al.
Heliyon (2024) Vol. 10, Iss. 8, pp. e29664-e29664
Open Access | Times Cited: 7
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
Insights into the evaluation, influential factors and improvement strategies for poultry meat quality: a review
Ke Yue 岳珂, Qin-Qin Cao 曹芹芹, Aftab Shaukat, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 4
A metabolomic approach of AI-driven enzymatic digestion of pumpkin seed flour for producing umami metabolites
António de la Hoz, Patricio Caripán, Bernardo Moltedo, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101117-101117
Closed Access
Exploring effects of dietary coffee pericarp addition on growth, meat quality, gut flora in white-feather broilers
Linxian Shan, Jun He, Ruijuan Yang, et al.
Poultry Science (2025), pp. 105077-105077
Open Access
A large-scale comparison of the meat quality characteristics of different chicken breeds in South China
Liangchao Xiao, Qi Lin, Rong Fu, et al.
Poultry Science (2024) Vol. 103, Iss. 6, pp. 103740-103740
Open Access | Times Cited: 3
Systematic evaluation of the meat qualities of free-range chicken (Xuan-Zhou) under different ages explored the optimal slaughter age
Guang Chen, Xun-yan Ling, Mingshu Xie, et al.
Poultry Science (2024) Vol. 103, Iss. 9, pp. 104019-104019
Open Access | Times Cited: 3
Effect of low-sodium compound salt on the taste and volatile flavor of salt-baked chicken
Jie Zhang, Meiqin Feng, Yiwen Zhang, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100740-100740
Closed Access | Times Cited: 8
Development and validation of a near-infrared spectroscopy model for the prediction of muscle protein in Chinese native chickens
Guoyi Niu, Tingrui Zhang, Linli Tao
Poultry Science (2024) Vol. 103, Iss. 4, pp. 103532-103532
Open Access | Times Cited: 2
Effects of Age on Compounds, Metabolites and Meat Quality in Beijing-You Chicken Breast Meat
Xia Chen, Jing Cao, Cheng Chang, et al.
Animals (2023) Vol. 13, Iss. 21, pp. 3419-3419
Open Access | Times Cited: 6
Effects of proteases inactivation on textural quality of yellow-feathered chicken meat and the possible mechanism based on myofibrillar protein
Danni Hao, Xiaohang Tu, Xinxiao Zhang, et al.
Food Control (2024) Vol. 166, pp. 110713-110713
Closed Access | Times Cited: 2
Insight into the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of yellow-feathered chickens fed with fermented pineapple residue
Panpan Lu, Ruiting Guo, Chunlian Zou, et al.
Food Chemistry X (2024) Vol. 24, pp. 101874-101874
Open Access | Times Cited: 2
Transformation of chicken skin from raw to edible state: Based on mechanical, microstructure and rheological properties
Na Xu, Peng Wang, Xuefei Shao, et al.
Food and Bioproducts Processing (2024) Vol. 147, pp. 346-358
Closed Access | Times Cited: 1
Genome-Wide Association Study Reveals the Genetic Architecture of Growth and Meat Production Traits in a Chicken F2 Resource Population
Н. А. Волкова, Michael N Romanov, А. Н. Ветох, et al.
Genes (2024) Vol. 15, Iss. 10, pp. 1246-1246
Open Access | Times Cited: 1
Tetrastigma hemsleyanum as a feed additive: modulating gut microbiota for enhancing nutritional transport and growth performance in Jinhua yellow chickens
Chao Lu, Yun Xiang, Kewei Xu, et al.
Poultry Science (2024) Vol. 104, Iss. 1, pp. 104652-104652
Open Access | Times Cited: 1
Transformation of Chicken Skin from Raw to Edible State: Based on Mechanical, Microstructure and Rheological Properties
Na Xu, Peng Wang, Xuefei Shao, et al.
(2024)
Closed Access
Biological Characterization of Salmonella Weltevreden Phage and its Preservation Effect on Chicken Breast Meat
Caihong Zhao, Xiaoqian Wang, Ying Wang, et al.
(2024)
Closed Access
Insight into the Meat Quality, Volatile Compounds, And Flavor Precursors of Yellow-Feathered Chickens Fed with Fermented Pineapple Residue
Panpan Lu, Ruiting Guo, Chunlian Zou, et al.
(2024)
Closed Access
Influence of age at slaughter and sex on carcass characteristics, meat quality, fatty acids, and ribonucleotides in white-tailed yellow native chickens
Chanporn Chaosap, Panneepa Sivapirunthep, Kazeem Dauda Adeyemi
Tropical Animal Health and Production (2024) Vol. 56, Iss. 8
Closed Access
Fermented By-Products of Banana Wine Production Improve Slaughter Performance, Meat Quality, and Flavor Fingerprint of Domestic Chicken
Zhichun Li, Xuemei He, Yayuan Tang, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3441-3441
Open Access
Changes in protein structural characteristics and non-targeted metabolites during stewing based on collagen degradation in chicken skin
Na Xu, Mingyue Wang, Peng Wang, et al.
Food Bioscience (2024), pp. 105608-105608
Closed Access
Analysis of Flavor Discrepancy Among Soft-Boiled Chicken Made of Different Varieties: Based on Gc-Ims and Pls-Da
Na Xu, Yihao Lai, Xuefei Shao, et al.
(2023)
Closed Access
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