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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:

Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors
Jian Zhang, Dacheng Kang, Wangang Zhang, et al.
Trends in Food Science & Technology (2021) Vol. 111, pp. 405-425
Closed Access | Times Cited: 145

Showing 1-25 of 145 citing articles:

Flavor challenges in extruded plant‐based meat alternatives: A review
Yaqin Wang, Fabio Tuccillo, Anna‐Maija Lampi, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2898-2929
Open Access | Times Cited: 159
Research progress in the use of liquid-liquid extraction for food flavour analysis
Haijuan Jiang, Shaoxiang Yang, Hongyu Tian, et al.
Trends in Food Science & Technology (2023) Vol. 132, pp. 138-149
Closed Access | Times Cited: 54
Analyzing changes in volatile flavor compounds of soy protein isolate during ultrasonic-thermal synergistic treatments using electronic nose and HS-SPME-GC-MS combined with chemometrics
Yue Kong, Zenan Wu, Yanhui Li, et al.
Food Chemistry (2024) Vol. 445, pp. 138795-138795
Closed Access | Times Cited: 19
Recent advances in cold plasma technology for enhancing the safety and quality of meat and meat products: A comprehensive review
Cheng Zhang, Yulong Luo, Z. Y. Deng, et al.
Food Research International (2025) Vol. 202, pp. 115701-115701
Closed Access | Times Cited: 2
Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals
Le Xu, Yuanrong Zheng, Changyu Zhou, et al.
LWT (2021) Vol. 150, pp. 111890-111890
Closed Access | Times Cited: 68
Non-covalent interactions of selected flavors with pea protein: Role of molecular structure of flavor compounds
Shuang Bi, Xin Pan, Wentao Zhang, et al.
Food Chemistry (2022) Vol. 389, pp. 133044-133044
Closed Access | Times Cited: 67
Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins
Ruyu Zhang, Lujuan Xing, Dacheng Kang, et al.
Ultrasonics Sonochemistry (2021) Vol. 74, pp. 105582-105582
Open Access | Times Cited: 62
Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time
Siyang Deng, Yunhe Liu, Feng Huang, et al.
Food Chemistry (2021) Vol. 357, pp. 129765-129765
Closed Access | Times Cited: 57
Elucidation of interaction mechanisms between myofibrillar proteins and ethyl octanoate by SPME-GC-MS, molecular docking and dynamics simulation
Haitang Wang, Haining Guan, Hongwei Zhang, et al.
LWT (2021) Vol. 154, pp. 112787-112787
Open Access | Times Cited: 56
The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria
Daixun Wang, Feng Cheng, Yi Wang, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2427-2427
Open Access | Times Cited: 55
Probing the interaction between selected furan derivatives and porcine myofibrillar proteins by spectroscopic and molecular docking approaches
Xiaoyu Yin, Mingkun Gao, Rui Wang, et al.
Food Chemistry (2022) Vol. 397, pp. 133776-133776
Closed Access | Times Cited: 52
Formation and release of cooked rice aroma
Lina Guan, Zhang Min
Journal of Cereal Science (2022) Vol. 107, pp. 103523-103523
Closed Access | Times Cited: 46
Evaluation of the adsorption capacity and mechanism of soy protein isolate for volatile flavor compounds: Role of different oxygen-containing functional groups
Bin Zhang, Jingwen Zhang, Xiaobo Yu, et al.
Food Chemistry (2022) Vol. 386, pp. 132745-132745
Closed Access | Times Cited: 42
The flavor of faba bean ingredients and extrudates: Chemical and sensory properties
Fabio Tuccillo, Katja Kantanen, Yaqin Wang, et al.
Food Research International (2022) Vol. 162, pp. 112036-112036
Open Access | Times Cited: 42
Preparation of Pickering emulsions based on soy protein isolate-tannic acid for protecting aroma compounds and their application in beverages
Kaiwen Wu, Zeyu Shi, Chuanxiang Liu, et al.
Food Chemistry (2022) Vol. 390, pp. 133182-133182
Closed Access | Times Cited: 41
Recent trends in aroma release and perception during food oral processing: A review
Dandan Pu, Yimeng Shan, Juan Wang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 11, pp. 3441-3457
Closed Access | Times Cited: 41
Off-Flavors in Pulses and Grain Legumes and Processing Approaches for Controlling Flavor-Plant Protein Interaction: Application Prospects in Plant-Based Alternative Foods
Shima Saffarionpour
Food and Bioprocess Technology (2023) Vol. 17, Iss. 5, pp. 1141-1182
Closed Access | Times Cited: 32
Interaction mechanism of pea proteins with selected pyrazine flavors: Differences in alkyl numbers and flavor concentration
Yanan Guo, Qi Gong, Fuwei Sun, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109314-109314
Closed Access | Times Cited: 29
Effects of ultrasonic treatment on the structural, functional properties and beany flavor of soy protein isolate: Comparison with traditional thermal treatment
Yue Kong, Lina Sun, Zenan Wu, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106675-106675
Open Access | Times Cited: 26
Flavor–food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design
Xiao Chen, Wangang Zhang, Siew Young Quek, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 5, pp. 4004-4029
Closed Access | Times Cited: 25
Binding of Selected Aroma Compounds to Myofibrillar Protein, Sarcoplasmic Protein, and Collagen during Thermal Treatment: Role of Conformational Changes and Degradation of Proteins
Tianze Wang, Dong Min Han, Laiyu Zhao, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 46, pp. 17860-17873
Closed Access | Times Cited: 25
Functional, structural properties and interaction mechanism of soy protein isolate nanoparticles modified by high-performance protein-glutaminase
Nan Zheng, Mengfei Long, Zehua Zhang, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108594-108594
Closed Access | Times Cited: 24
Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing
Lingyu Yang, Tianyu Zhang, He Li, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 923-923
Open Access | Times Cited: 24
Effects of ultrasound-assisted vacuum tumbling on the flavor of spiced beef
Feiyan Jiang, Jian Zhang, Ruyu Zhang, et al.
Food Bioscience (2024) Vol. 58, pp. 103652-103652
Closed Access | Times Cited: 13
Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions
Yueqi Wang, Huifang Wang, Huan Xiang, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104523-104523
Closed Access | Times Cited: 12
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