
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:
Metabolomic analysis of serum from rats following long-term intake of Chinese sausage
Minxian Rong, Pei Wang, Yuesheng Qiu, et al.
Food & Nutrition Research (2018) Vol. 62
Open Access | Times Cited: 3
Minxian Rong, Pei Wang, Yuesheng Qiu, et al.
Food & Nutrition Research (2018) Vol. 62
Open Access | Times Cited: 3
Showing 3 citing articles:
The dysregulation of unsaturated fatty acid-based metabolomics in the MNNG-induced malignant transformation of Het-1A cells
Hu Zhang, Qiwei Liu, Chao Zhao, et al.
Environmental Science and Pollution Research (2022) Vol. 29, Iss. 20, pp. 30159-30168
Closed Access | Times Cited: 9
Hu Zhang, Qiwei Liu, Chao Zhao, et al.
Environmental Science and Pollution Research (2022) Vol. 29, Iss. 20, pp. 30159-30168
Closed Access | Times Cited: 9
Dysregulation of fatty acid metabolism associated with esophageal inflammation of ICR mice induced by nitrosamines exposure
Hu Zhang, Chao Zhao, Qiwei Liu, et al.
Environmental Pollution (2021) Vol. 297, pp. 118680-118680
Closed Access | Times Cited: 12
Hu Zhang, Chao Zhao, Qiwei Liu, et al.
Environmental Pollution (2021) Vol. 297, pp. 118680-118680
Closed Access | Times Cited: 12
Effects of vitamin C supplementation on Chinese sausage-induced liver damage in rats
Minxian Rong, Yungang Liu, Yiyuan Wang, et al.
Italian Journal of Food Science (2023) Vol. 35, Iss. 3, pp. 130-140
Open Access | Times Cited: 2
Minxian Rong, Yungang Liu, Yiyuan Wang, et al.
Italian Journal of Food Science (2023) Vol. 35, Iss. 3, pp. 130-140
Open Access | Times Cited: 2