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:
Brown goat yogurt: Metabolomics, peptidomics, and sensory changes during production
Ruidi Zhang, Wei Jia
Journal of Dairy Science (2022) Vol. 106, Iss. 3, pp. 1712-1733
Open Access | Times Cited: 12
Ruidi Zhang, Wei Jia
Journal of Dairy Science (2022) Vol. 106, Iss. 3, pp. 1712-1733
Open Access | Times Cited: 12
Showing 12 citing articles:
Supramolecular self-assembly strategies of natural-based β-lactoglobulin modulating bitter perception of goat milk–derived bioactive peptides
Rong Zhang, Wei Jia
Journal of Dairy Science (2024) Vol. 107, Iss. 7, pp. 4174-4188
Open Access | Times Cited: 10
Rong Zhang, Wei Jia
Journal of Dairy Science (2024) Vol. 107, Iss. 7, pp. 4174-4188
Open Access | Times Cited: 10
Physicochemical, microbiological and metabolomics changes in yogurt supplemented with lactosucrose
Rui Xue, Jing Liu, Min Zhang, et al.
Food Research International (2024) Vol. 178, pp. 114000-114000
Closed Access | Times Cited: 6
Rui Xue, Jing Liu, Min Zhang, et al.
Food Research International (2024) Vol. 178, pp. 114000-114000
Closed Access | Times Cited: 6
Advances in High-Resolution Mass Spectrometry-Based Metabolomics: Applications in Food Analysis and Biomarker Discovery
Wenqi Shang, Guozheng Wei, Haibo Li, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Wenqi Shang, Guozheng Wei, Haibo Li, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Selenium Decipher: Trapping of Native Selenomethionine-Containing Peptides in Selenium-Enriched Milk and Unveiling the Deterioration after Ultrahigh-Temperature Treatment
Xixuan Wu, Wei Jia
Analytical Chemistry (2024) Vol. 96, Iss. 3, pp. 1156-1166
Closed Access | Times Cited: 4
Xixuan Wu, Wei Jia
Analytical Chemistry (2024) Vol. 96, Iss. 3, pp. 1156-1166
Closed Access | Times Cited: 4
Multimodal deep learning as a next challenge in nutrition research: tailoring fermented dairy products based on cytidine diphosphate-diacylglycerol synthase-mediated lipid metabolism
Xixuan Wu, Wei Jia
Critical Reviews in Food Science and Nutrition (2023), pp. 1-12
Closed Access | Times Cited: 9
Xixuan Wu, Wei Jia
Critical Reviews in Food Science and Nutrition (2023), pp. 1-12
Closed Access | Times Cited: 9
Systematic investigation on the multi-scale mechanisms of bitter peptide self-assembly for flavor modulation
Rong Zhang, Wei Jia
Food Chemistry (2023) Vol. 430, pp. 137063-137063
Closed Access | Times Cited: 6
Rong Zhang, Wei Jia
Food Chemistry (2023) Vol. 430, pp. 137063-137063
Closed Access | Times Cited: 6
Exploring novel ANGICon-EIPs through ameliorated peptidomics techniques: Can deep learning strategies as a core breakthrough in peptide structure and function prediction?
Wei Jia, Jian Peng, Yan Zhang, et al.
Food Research International (2023) Vol. 174, pp. 113640-113640
Closed Access | Times Cited: 5
Wei Jia, Jian Peng, Yan Zhang, et al.
Food Research International (2023) Vol. 174, pp. 113640-113640
Closed Access | Times Cited: 5
Metabolomics and proteomics approaches provide a better understanding of non-enzymatic browning and pink discoloration in dairy products: A mini review
Gabriele Rocchetti, Sofia Galimberti, Maria Luisa Callegari, et al.
Food Bioscience (2023) Vol. 56, pp. 103328-103328
Open Access | Times Cited: 5
Gabriele Rocchetti, Sofia Galimberti, Maria Luisa Callegari, et al.
Food Bioscience (2023) Vol. 56, pp. 103328-103328
Open Access | Times Cited: 5
Enhancement of flavor quality in oyster hydrolysate through fermentation with oyster-derived lactic acid bacteria
Xiangzhi Lu, Min Shi, Li Liu, et al.
Food Bioscience (2024) Vol. 62, pp. 105231-105231
Closed Access | Times Cited: 1
Xiangzhi Lu, Min Shi, Li Liu, et al.
Food Bioscience (2024) Vol. 62, pp. 105231-105231
Closed Access | Times Cited: 1
Advanced functional materials as reliable tools for capturing food‐derived peptides to optimize the peptidomics pre‐treatment enrichment workflow
Jian Peng, Wei Jia, Jiying Zhu
Comprehensive Reviews in Food Science and Food Safety (2024)
Closed Access
Jian Peng, Wei Jia, Jiying Zhu
Comprehensive Reviews in Food Science and Food Safety (2024)
Closed Access
Process optimization, quality evaluation, and dynamic changes of metabolites in Houttuynia cordata yogurt
Yuan Ma, Lu Long, Yan You, et al.
LWT (2024), pp. 116783-116783
Open Access
Yuan Ma, Lu Long, Yan You, et al.
LWT (2024), pp. 116783-116783
Open Access
3-Chloropropane-1,2-diol exposure adversely influenced the bio-accessibility signatures of digested infant foods by suppressing the destabilization of α-lactalbumin and -aspartate oxidase in a dose-dependent manner
Wei Jia, Xin Wang
Food Chemistry (2023) Vol. 427, pp. 136729-136729
Closed Access | Times Cited: 1
Wei Jia, Xin Wang
Food Chemistry (2023) Vol. 427, pp. 136729-136729
Closed Access | Times Cited: 1
Flavor Experiences Augmentation Strategy for Fermented Dairy Products: Perspective of Multimodal Perception, Starter and Enhancer, and Processing
Rong Zhang, Wei Jia, Shu Jing, et al.
Food Reviews International (2023) Vol. 40, Iss. 8, pp. 2227-2255
Closed Access | Times Cited: 1
Rong Zhang, Wei Jia, Shu Jing, et al.
Food Reviews International (2023) Vol. 40, Iss. 8, pp. 2227-2255
Closed Access | Times Cited: 1
