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:
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: 9
Yueqi Wang, Huifang Wang, Huan Xiang, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104523-104523
Closed Access | Times Cited: 9
Showing 9 citing articles:
Unlocking the chemical basis of fermented golden pompano (Trachinotus ovatus) inoculated with indigenous Bacillus subtilis: Focus on the role of lipid oxidation on volatile flavor formation
Huifang Wang, Yanyan Wu, Shengjun Chen, et al.
Food Chemistry (2025) Vol. 472, pp. 142929-142929
Closed Access
Huifang Wang, Yanyan Wu, Shengjun Chen, et al.
Food Chemistry (2025) Vol. 472, pp. 142929-142929
Closed Access
Decoding the aroma landscape of fermented golden pompano: The interplay of ester compounds and symbiotic microbiota as revealed by metagenomics and two-dimensional flavoromics
Yujie Li, Wu Yanyan, Shengjun Chen, et al.
Food Research International (2025), pp. 115832-115832
Closed Access
Yujie Li, Wu Yanyan, Shengjun Chen, et al.
Food Research International (2025), pp. 115832-115832
Closed Access
Carbohydrate-Based Fat Mimetics: Mechanistic Insights and Tribological Interactions
Xuerui Li, Zhenghang Xu, Xiaoyun Xu, et al.
Trends in Food Science & Technology (2025), pp. 104885-104885
Closed Access
Xuerui Li, Zhenghang Xu, Xiaoyun Xu, et al.
Trends in Food Science & Technology (2025), pp. 104885-104885
Closed Access
Proteins from blue foods to meet the demand in the food sector: Editorial
Yu Fu, Na Zhang, Yuhao Zhang
Trends in Food Science & Technology (2024), pp. 104722-104722
Closed Access
Yu Fu, Na Zhang, Yuhao Zhang
Trends in Food Science & Technology (2024), pp. 104722-104722
Closed Access
Plant-based seafood alternatives: Current insights on the nutrition, protein-flavour interactions, and the processing of these foods.
Enoch Enorkplim Abotsi, Yashodha Panagodage, Marcia English
Current Research in Food Science (2024) Vol. 9, pp. 100860-100860
Open Access
Enoch Enorkplim Abotsi, Yashodha Panagodage, Marcia English
Current Research in Food Science (2024) Vol. 9, pp. 100860-100860
Open Access
The formation mechanism and control strategies of warmed-over flavor in prepared dishes: a comprehensive review and future perspectives
Jiaxin Chen, Yuxin Zhang, Yue Ren, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104746-104746
Closed Access
Jiaxin Chen, Yuxin Zhang, Yue Ren, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104746-104746
Closed Access
Tandem mass tag-based quantitative proteomics analysis of modified atmosphere packaging in large yellow croaker (Pseudosciaena crocea) fillets during refrigerated storage
Nanfeng Tan, Yaojia Shao, Yanqun Xu, et al.
Food Chemistry (2024) Vol. 463, pp. 141744-141744
Closed Access
Nanfeng Tan, Yaojia Shao, Yanqun Xu, et al.
Food Chemistry (2024) Vol. 463, pp. 141744-141744
Closed Access
Multifunctional Curcumin/γ-Cyclodextrin/Sodium Chloride Complex: A Strategy for Salt Reduction, Flavor Enhancement, and Antimicrobial Activity in Low-Sodium Foods
Dehua Wang, Biqian Wei, Yi Zhang, et al.
LWT (2024), pp. 117085-117085
Open Access
Dehua Wang, Biqian Wei, Yi Zhang, et al.
LWT (2024), pp. 117085-117085
Open Access
High-pressure homogenization transformed salmon protein filament into micelle structure: Improvement on the stability and swallowing rheology of dysphagia-oriented salmon emulsion gels
Shenghai Liu, Jinjin Li, Yuxin Qin, et al.
Food Chemistry (2024) Vol. 468, pp. 142460-142460
Closed Access
Shenghai Liu, Jinjin Li, Yuxin Qin, et al.
Food Chemistry (2024) Vol. 468, pp. 142460-142460
Closed Access
