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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:

Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system
Hui Yao, Yeling Xu, Wei Liu, et al.
Journal of Food Biochemistry (2021) Vol. 46, Iss. 6
Open Access | Times Cited: 12

Showing 12 citing articles:

Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review
Paulo E. S. Munekata, Sarah Finardi, Carolina Krebs de Souza, et al.
Sensors (2023) Vol. 23, Iss. 2, pp. 672-672
Open Access | Times Cited: 48
Effect of different cooking times on the fat flavor compounds of pork belly
Jicai Bi, Yang Li, Zhen Yang, et al.
Journal of Food Biochemistry (2022) Vol. 46, Iss. 8
Closed Access | Times Cited: 35
Insight into the aroma and taste enrichment pattern in Chinese traditional braised soup based on HS-SPME-GC-MS and HS-GC-IMS
Feifei Wang, Debin Guo, Pingwei Wen, et al.
Food Bioscience (2024) Vol. 60, pp. 104345-104345
Closed Access | Times Cited: 6
Enrichment of taste and aroma compounds in braised soup during repeated stewing of chicken meat
Jun Qi, Chao Du, Xiu-ning Yao, et al.
LWT (2022) Vol. 168, pp. 113926-113926
Open Access | Times Cited: 20
Microwave synergistic steam reheating: A promising method for maintaining flavor and reducing advanced glycation end products in braised pork
Hebao Mei, Zhihao Gong, Honglie Ding, et al.
LWT (2025), pp. 117633-117633
Open Access
Pork organs as a potential source of flavour-related substances
Manuel Ignacio López-Martínez, Fidel Toldrá, Leticia Mora
Food Research International (2023) Vol. 173, pp. 113468-113468
Open Access | Times Cited: 6
Metabolomics-Based Analysis of the Major Taste Contributors of Meat by Comparing Differences in Muscle Tissue between Chickens and Common Livestock Species
Yanke Wang, Xiaojing Liu, Yongli Wang, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3586-3586
Open Access | Times Cited: 8
Tea marinating-induced improvement of quality in roasted chicken: The potential relationship between tea, flavor, and hazardous substances
Ji Wang, Jing Che, Xu-Song Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 102033-102033
Open Access | Times Cited: 1
Aroma Substances Generation and Variation of Broth in Pork Braised Processing Based on Multi-Instrumental and Multiplex Analysis
Wei-Qing Tang, Wei Liu, Xichang Wang, et al.
(2024)
Closed Access
Aroma Substances Generation and Variation of Broth in Pork Braised Processing based on Multi-Instrumental and Multiplex Analysis
Weiqing Tang, Wei Liu, Xichang Wang, et al.
Academic Journal of Science and Technology (2024) Vol. 11, Iss. 2, pp. 282-290
Open Access
Cooking Alters the Metabolites of Onions and Their Ability to Protect Nerve Cells from Lead Damage
Li Zhao, Liping Wang, Nan Wang, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3707-3707
Open Access
Odor Substances Generation and Variation of Broth in Pork Braised Processing Based on Multi-Instrumental and Multiplex Analysis
Wei-Qing Tang, Wei Liu, Changhua Xu
(2023)
Closed Access
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