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:
Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review
Yue Ren, Yilin Wang, Yuxin Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104689-104689
Closed Access | Times Cited: 3
Yue Ren, Yilin Wang, Yuxin Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104689-104689
Closed Access | Times Cited: 3
Showing 3 citing articles:
Effect of Succinylation on Oxidation–Aggregation of Low-Density Lipoprotein and Formation of Off-Flavors in Heated Egg Yolks
Liuyang Ren, Cheng Sun, Ying Lv, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3489-3489
Open Access
Liuyang Ren, Cheng Sun, Ying Lv, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3489-3489
Open Access
Electrospinning zein with theaflavin: Production, characterization, and application in active packaging for cold-fresh pork
Jun Wang, Hongyan Shan, Yixin Qin, et al.
International Journal of Biological Macromolecules (2024), pp. 138594-138594
Closed Access
Jun Wang, Hongyan Shan, Yixin Qin, et al.
International Journal of Biological Macromolecules (2024), pp. 138594-138594
Closed Access
Evaluation of the freshness (TVB-N) of pork patty during storage based on PLS-DA, SVM and BP-ANN models
Hui Lu, Ang-Xin Song, Ming Li, et al.
Food Control (2024), pp. 111121-111121
Closed Access
Hui Lu, Ang-Xin Song, Ming Li, et al.
Food Control (2024), pp. 111121-111121
Closed Access
