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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:

Flavor formation based on lipid in meat and meat products: A review
FU Ying-hua, Shenyi Cao, Yang Li, et al.
Journal of Food Biochemistry (2022) Vol. 46, Iss. 12
Open Access | Times Cited: 125

Showing 1-25 of 125 citing articles:

A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies
Lei Chen, Rui Liu, Mangang Wu, et al.
Trends in Food Science & Technology (2024) Vol. 145, pp. 104371-104371
Closed Access | Times Cited: 25
Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors
Tianyu Su, Yu Fu, Jiaxin Tan, et al.
Food Chemistry X (2025) Vol. 25, pp. 102159-102159
Open Access | Times Cited: 2
The effect of lactic acid bacteria on lipid metabolism and flavor of fermented sausages
Lingyan Xia, Min Qian, Feng Cheng, et al.
Food Bioscience (2023) Vol. 56, pp. 103172-103172
Closed Access | Times Cited: 37
Application of lipids and their potential replacers in plant-based meat analogs
Qiongling Chen, Zhenjia Chen, Jinchuang Zhang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 645-654
Closed Access | Times Cited: 30
Improving the flavor of tilapia fish head soup by adding lipid oxidation products and cysteine
Huixian Fu, Qiaohui Feng, Dan Qiu, et al.
Food Chemistry (2023) Vol. 429, pp. 136976-136976
Closed Access | Times Cited: 28
Association of lipidome evolution with the corresponding volatile characteristics of postmortem lamb during chilled storage
Le Xu, Chunyou Liu, Shaobo Li, et al.
Food Research International (2023) Vol. 169, pp. 112916-112916
Closed Access | Times Cited: 25
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
Chunhui Xu, Zhaozheng Yin
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 15
Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments
Xueli Chen, Haoyue Liu, Cong Li, et al.
Food Research International (2024) Vol. 178, pp. 113954-113954
Closed Access | Times Cited: 13
Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef
Longzhu Zhou, Yimeng Ren, Yujie Shi, et al.
Food Chemistry (2024) Vol. 461, pp. 140954-140954
Closed Access | Times Cited: 12
Replacing animal fats with plant-based lipids: challenges and opportunities
Cansu Ekin Gümüş, D Mcclements, Eric A. Decker
Current Opinion in Food Science (2024) Vol. 58, pp. 101193-101193
Closed Access | Times Cited: 11
Staphylococcus inoculation enhances the sensorial attributes of Chinese bacon by coordinating the composition of flavor compounds through amino acid metabolism
Yang Li, Hongjun Li, Han Wu, et al.
Food Research International (2024) Vol. 178, pp. 113936-113936
Closed Access | Times Cited: 10
The improvement effects of Lentinus edodes powder marination on sous vide cooked chicken patties: Physicochemical attributes, oxidative properties and flavor characteristics
Menglong Sheng, Songyi Lin, Tingting Ma, et al.
Food Chemistry (2024) Vol. 444, pp. 138689-138689
Closed Access | Times Cited: 10
Effect of changes in the structure of myoglobin on the color of meat products
Jun Han, Yaru Wang, Yi Wang, et al.
Food Materials Research (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 10
Compensatory effect of lipase on the flavor of lightly-salted large yellow croaker: Integration of flavoromics and lipidomics
Ji Wang, Xu-Hui Huang, Xusong Wang, et al.
Food Bioscience (2024) Vol. 59, pp. 103907-103907
Closed Access | Times Cited: 10
Analysis of carcass traits, meat quality, amino acid and fatty acid profiles between different duck lines
Fan Li, Yinglin Lu, Zongliang He, et al.
Poultry Science (2024) Vol. 103, Iss. 7, pp. 103791-103791
Open Access | Times Cited: 8
Identification and selection of volatile compounds derived from lipid oxidation as indicators for quality deterioration of frozen white meat and red meat using HS-SPME-GC–MS combined with OPLS-DA
Ligang Yu, Ying Pang, Shen Guang, et al.
Food Chemistry (2024) Vol. 463, pp. 141112-141112
Closed Access | Times Cited: 8
Role of lipids in beef flavor development: A review of research from the past 20 years
Seonmin Lee, Kyung Jo, Min Kyung Park, et al.
Food Chemistry (2025) Vol. 475, pp. 143310-143310
Closed Access | Times Cited: 1
Comprehensive insights into the mechanism of flavor formation driven via inoculation with mixed starter cultures in dry-fermented tilapia sausages: Integration of macrogenomics, volatilomics, and lipidomics
Ji Wang, Xusong Wang, Wei Yang, et al.
Food Chemistry (2024) Vol. 455, pp. 139950-139950
Closed Access | Times Cited: 7
Impact of inoculating Staphylococcus xylosus CICC21445 and Staphylococcus vitulinus CICC10850 on lipid metabolism and flavor development in dry-cured duck
Zihang Shi, Linhui Wu, Xiankang Fan, et al.
Food Bioscience (2024) Vol. 61, pp. 104864-104864
Closed Access | Times Cited: 7
New Implications of Metabolites and Free Fatty Acids in Quality Control of Crossbred Wagyu Beef during Wet Aging Cold Storage
Shuji Ueda, Yuka Yoshida, Biniam Kebede, et al.
Metabolites (2024) Vol. 14, Iss. 2, pp. 95-95
Open Access | Times Cited: 6
A comparative analysis of traditional meat processing methods
Kasun Dissanayake, Mohamed Rifky, Khabibulla Nurmukhamedov, et al.
E3S Web of Conferences (2024) Vol. 494, pp. 04023-04023
Open Access | Times Cited: 6
Comprehensive characterization of the differences in metabolites, lipids, and volatile flavor compounds between Ningxiang and Berkshire pigs using multi-omics techniques
Qian Wang, Hu Gao, Yawei Fu, et al.
Food Chemistry (2024) Vol. 457, pp. 139807-139807
Closed Access | Times Cited: 6
Revealing the mechanism of flavor improvement of fermented goat milk based on lipid changes
Yufang Li, Daodian Wang, Zheng Wentao, et al.
Food Chemistry (2024) Vol. 458, pp. 140235-140235
Closed Access | Times Cited: 6
New frontiers in flavor, color, and sweeteners during the post-COVID-19 period: A systematic review
Mehmet Turan Ayseli
Trends in Food Science & Technology (2023) Vol. 140, pp. 104144-104144
Closed Access | Times Cited: 13
Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances
Rong Qian, Chang Sun, Ting Bai, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 5
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