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:
Effects of dry‐curing salt content on flavour formation in different production steps during the processing of water‐boiled salted duck
Ya Liu, Huiyun Liao, Qiusheng Xie, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 7, pp. 3637-3647
Closed Access | Times Cited: 3
Ya Liu, Huiyun Liao, Qiusheng Xie, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 7, pp. 3637-3647
Closed Access | Times Cited: 3
Showing 3 citing articles:
The Formation and Change of Volatile Flavor Compounds During the Cooking of Sheep Bone Soup
Shan Wu, Yang Bai, Baocai Xu, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 949-949
Open Access
Shan Wu, Yang Bai, Baocai Xu, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 949-949
Open Access
Impact of Soy Sauce Extraction on the Flavor Profiles of Korean Doenjang and Jjigae Base: A Comparative Flavor Wheel Analysis
Wanying Song, han mo li, Yutong Hu, et al.
(2025)
Closed Access
Wanying Song, han mo li, Yutong Hu, et al.
(2025)
Closed Access
Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala
Dongyin Liu, Deng Yi, Wenxin Qiu, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2088-2101
Closed Access | Times Cited: 1
Dongyin Liu, Deng Yi, Wenxin Qiu, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2088-2101
Closed 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.
Food and Bioproducts Processing (2024) Vol. 147, pp. 346-358
Closed Access | Times Cited: 1
Na Xu, Peng Wang, Xuefei Shao, et al.
Food and Bioproducts Processing (2024) Vol. 147, pp. 346-358
Closed Access | Times Cited: 1
