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 four cooking methods on flavor and sensory characteristics of scallop muscle
Yueyao Wang, Guifang Tian, Kemin Mao, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 14
Yueyao Wang, Guifang Tian, Kemin Mao, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 14
Showing 14 citing articles:
Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS
Xuebo Yang, Qiuhan Chen, Shouchun Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101291-101291
Open Access | Times Cited: 20
Xuebo Yang, Qiuhan Chen, Shouchun Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101291-101291
Open Access | Times Cited: 20
Analysis of key aroma-active compounds in cooked river snail (Sinotaia quadrata) meat
Jingyu Yao, Liqiong Wen, Ling Li, et al.
Applied Food Research (2025), pp. 100736-100736
Open Access
Jingyu Yao, Liqiong Wen, Ling Li, et al.
Applied Food Research (2025), pp. 100736-100736
Open Access
Effects of different thermal cooking methods on the characteristic taste and flavor compounds of Solen grandis meat
Jie Zheng, Jing Li, Zhiyuan Song, et al.
LWT (2025), pp. 117439-117439
Open Access
Jie Zheng, Jing Li, Zhiyuan Song, et al.
LWT (2025), pp. 117439-117439
Open Access
Evaluating the influence of high-temperature sterilization and pasteurization on volatile organic compounds in tomato stewed beef brisket: An analysis using gas chromatography-ion mobility spectrometry and multivariate statistical visualization
Jicai Bi, Chunyuan Ping, Zhuo Chen, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100939-100939
Closed Access | Times Cited: 4
Jicai Bi, Chunyuan Ping, Zhuo Chen, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100939-100939
Closed Access | Times Cited: 4
Changes provoked by altitudes and cooking methods in physicochemical properties, volatile profile, and sensory characteristics of yak meat
Xijin Zhu, Chao Yang, Yu Song, et al.
Food Chemistry X (2023) Vol. 20, pp. 101019-101019
Open Access | Times Cited: 13
Xijin Zhu, Chao Yang, Yu Song, et al.
Food Chemistry X (2023) Vol. 20, pp. 101019-101019
Open Access | Times Cited: 13
Comparative analysis of sensory, textural, microstructural, amino acids and protein digestibility properties of animal and alternative meat products in the Asian market
Grace Cui Fang Ng, Michelle Jie Ying Choy, Vicki Wei Kee Tan, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5837-5858
Closed Access | Times Cited: 3
Grace Cui Fang Ng, Michelle Jie Ying Choy, Vicki Wei Kee Tan, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5837-5858
Closed Access | Times Cited: 3
Insights into nutrition, flavor and edible quality changes of golden pomfret (Trachinotus ovatus) fillets prepared by different cooking methods
Tian Xiong, Xin Mei, Yanyan Wu, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 10
Tian Xiong, Xin Mei, Yanyan Wu, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 10
Physiological responses and quality assessment of turbot (Scophthalmus maximus) during waterless preservation and transportation: Implications for survival and biochemical indicators
Xiaobao Nie, Yue Chen, Zhaohui Xu, et al.
Aquaculture (2023) Vol. 580, pp. 740315-740315
Closed Access | Times Cited: 5
Xiaobao Nie, Yue Chen, Zhaohui Xu, et al.
Aquaculture (2023) Vol. 580, pp. 740315-740315
Closed Access | Times Cited: 5
Impact of steam cooking on the chemical profile of table-stock sweetpotatoes with different carotenoids content
Yanqiang Yao, Rong Zhang, Xia Jiang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101308-101308
Open Access | Times Cited: 1
Yanqiang Yao, Rong Zhang, Xia Jiang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101308-101308
Open Access | Times Cited: 1
Functional, physicochemical, and rheological properties of the spray drying particles prepared from the noble scallop (Chlamys nobilis) mantle protein‐pectin hydrated mixtures
Shiying Liu, Guiyan Li, Xin Wang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1664-1678
Closed Access
Shiying Liu, Guiyan Li, Xin Wang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1664-1678
Closed Access
Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky
Yamin Pei, Xingyue Guo, Xionghui Shu, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Yamin Pei, Xingyue Guo, Xionghui Shu, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Assessment of Reheating Methods on Characteristic Flavor Compounds in Yu-Shiang Shredded Pork: A Comprehensive Analysis Via Hs-Gc-Ims and Intelligent Sensory Evaluation
Chunyuan Ping, Hong-lian HU, Jicai Bi, et al.
(2024)
Closed Access
Chunyuan Ping, Hong-lian HU, Jicai Bi, et al.
(2024)
Closed Access
The effects of different reheating methods on the edible quality and flavor of frozen Jingzhou fish cake
Yiyan Dong, Zhen Zhang, Wenting Li, et al.
Aquaculture and Fisheries (2024)
Open Access
Yiyan Dong, Zhen Zhang, Wenting Li, et al.
Aquaculture and Fisheries (2024)
Open Access
Evaluation of nutrient composition and bone-promoting activity of miiuy croaker (Miichthys miiuy) bone
Qianqian Ouyang, Lifen Liu, Lili Liu, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Qianqian Ouyang, Lifen Liu, Lili Liu, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
