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:
Metabolomics insights into the potential of encapsulated essential oils as multifunctional food additives
Changqian Zhou, Changzhu Li, Haiying Cui, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 15, pp. 5143-5160
Closed Access | Times Cited: 7
Changqian Zhou, Changzhu Li, Haiying Cui, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 15, pp. 5143-5160
Closed Access | Times Cited: 7
Showing 7 citing articles:
Progress on odor deterioration of aquatic products: Characteristic volatile compounds, analysis methods, and formation mechanisms
Hao Cheng, Jinfeng Wang, Jing Xie
Food Bioscience (2023) Vol. 53, pp. 102666-102666
Closed Access | Times Cited: 50
Hao Cheng, Jinfeng Wang, Jing Xie
Food Bioscience (2023) Vol. 53, pp. 102666-102666
Closed Access | Times Cited: 50
Insight into the correlation between microbial diversity and flavor profiles of traditional dry-cured duck from the metabolomic perspective
Xiaomin Li, Jieying Deng, Ying Wu, et al.
Food Research International (2022) Vol. 156, pp. 111349-111349
Closed Access | Times Cited: 21
Xiaomin Li, Jieying Deng, Ying Wu, et al.
Food Research International (2022) Vol. 156, pp. 111349-111349
Closed Access | Times Cited: 21
Ultrasonic-assisted stewing enhances the aroma intensity of chicken broth: A perspective of the aroma-binding behavior of fat
Jun Qi, Chuankang Jia, Wenwen Zhang, et al.
Food Chemistry (2022) Vol. 398, pp. 133913-133913
Closed Access | Times Cited: 20
Jun Qi, Chuankang Jia, Wenwen Zhang, et al.
Food Chemistry (2022) Vol. 398, pp. 133913-133913
Closed Access | Times Cited: 20
Insights into the mechanism of extracellular proteases from Penicillium on myofibrillar protein hydrolysis and volatile compound evolutions
Zimu Li, Danni Li, Daodong Pan, et al.
Food Research International (2023) Vol. 175, pp. 113774-113774
Closed Access | Times Cited: 8
Zimu Li, Danni Li, Daodong Pan, et al.
Food Research International (2023) Vol. 175, pp. 113774-113774
Closed Access | Times Cited: 8
Controlling cathepsin B activity in Jinhua ham through multifactorial analysis and modeling of temperature, pH and salt content
Shiqi Hu, Xinglian Xu, Wangang Zhang, et al.
Food Control (2023) Vol. 154, pp. 109974-109974
Closed Access | Times Cited: 5
Shiqi Hu, Xinglian Xu, Wangang Zhang, et al.
Food Control (2023) Vol. 154, pp. 109974-109974
Closed Access | Times Cited: 5
Microbial diversity in dry-cured Iberian ham: an approach to the concept of microbial terroir
José María Martín-Miguélez, Laura Perezábad, Josué Delgado, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100911-100911
Closed Access | Times Cited: 1
José María Martín-Miguélez, Laura Perezábad, Josué Delgado, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100911-100911
Closed Access | Times Cited: 1
Analysis of Microbial Diversity Dominating Nitrite Enzymatic Degradation and Acidic Degradation in the Fermentation Broth of Northeast Sauerkraut
Xiangru Xu, Meng Zhang, Yanduo Tao, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4168-4168
Open Access
Xiangru Xu, Meng Zhang, Yanduo Tao, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4168-4168
Open Access
