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 antioxidants on physicochemical properties and odorants in heat processed beef flavor and their antioxidant activity under different storage conditions
Zeyu Zhang, Fanyu Meng, Bei Wang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 13
Zeyu Zhang, Fanyu Meng, Bei Wang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 13
Showing 13 citing articles:
Ascorbyl palmitate: A comprehensive review on its characteristics, synthesis, encapsulation and applications
Muhammad Imran, Blessing Titilayo, Muhammad Adil, et al.
Process Biochemistry (2024) Vol. 142, pp. 68-80
Closed Access | Times Cited: 6
Muhammad Imran, Blessing Titilayo, Muhammad Adil, et al.
Process Biochemistry (2024) Vol. 142, pp. 68-80
Closed Access | Times Cited: 6
Utilisation of pumpkin seed (Cucurbita maxima) as a meat matrix preservative: Influence on colour and lipid stabilities
Y.P. Gadekar, Gauri Jairath, Arvind Soni, et al.
Meat Science (2025) Vol. 223, pp. 109769-109769
Closed Access
Y.P. Gadekar, Gauri Jairath, Arvind Soni, et al.
Meat Science (2025) Vol. 223, pp. 109769-109769
Closed Access
Bioactive Compounds and Antioxidant Properties of Sheep’s Milk Yogurt Enriched with a Postbiotic Extract from Lactiplantibacillus plantarum UCLM56: Effects of In Vitro Digestion and Fermentation
Inés María Ramos, Beatriz Navajas-Porras, Adriana Delgado-Osorio, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Inés María Ramos, Beatriz Navajas-Porras, Adriana Delgado-Osorio, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Meat Products Enriched with Antioxidants
Dam Sao, Du Le, Thien‐Hoang Ho
(2025), pp. 113-138
Closed Access
Dam Sao, Du Le, Thien‐Hoang Ho
(2025), pp. 113-138
Closed Access
Influence of a natural rosemary/ascorbic acid antioxidant blend on the flavor and stability of an oil-based Maillard flavor reaction
Shane T. McDonald, Andrew S. Elder, Carolyn E. Suh, et al.
Food Chemistry Advances (2025) Vol. 7, pp. 100962-100962
Closed Access
Shane T. McDonald, Andrew S. Elder, Carolyn E. Suh, et al.
Food Chemistry Advances (2025) Vol. 7, pp. 100962-100962
Closed Access
Effect of Maillard Reaction Products Derived from Cysteine on the Formation of Dimethyl Disulfide and Dimethyl Trisulfide during Storage
Zeyu Zhang, Bei Wang, Yanping Cao
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 35, pp. 13043-13053
Closed Access | Times Cited: 8
Zeyu Zhang, Bei Wang, Yanping Cao
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 35, pp. 13043-13053
Closed Access | Times Cited: 8
Characterization of potent odorants causing meaty odor reduction in thermal process flavorings with beef-like odor by the sensomics approach
Zeyu Zhang, Bei Wang, Yanping Cao
Food Chemistry (2023) Vol. 426, pp. 136649-136649
Closed Access | Times Cited: 7
Zeyu Zhang, Bei Wang, Yanping Cao
Food Chemistry (2023) Vol. 426, pp. 136649-136649
Closed Access | Times Cited: 7
Metabolomics reveals factors affecting the radical reaction of sulfides during thermal processing for meaty aroma
Zeyu Zhang, Huiyu Kuang, Bei Wang, et al.
Food Research International (2024) Vol. 182, pp. 114149-114149
Closed Access | Times Cited: 2
Zeyu Zhang, Huiyu Kuang, Bei Wang, et al.
Food Research International (2024) Vol. 182, pp. 114149-114149
Closed Access | Times Cited: 2
Co-MOF@MWCNTs/GCE for the sensitive detection of TBHQ in food samples
Junhui Feng, Chenxin Li, Wan-nai-yi Liu, et al.
Dalton Transactions (2023) Vol. 52, Iss. 45, pp. 16754-16766
Closed Access | Times Cited: 4
Junhui Feng, Chenxin Li, Wan-nai-yi Liu, et al.
Dalton Transactions (2023) Vol. 52, Iss. 45, pp. 16754-16766
Closed Access | Times Cited: 4
Development of buffalo meat patties using pea peel powder as a value added ingredient: physicochemical, shelf stability, microstructural, sensory attributes analysis
Abdul Haque, Saghir Ahmad, Tariq Khan, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4088-4107
Closed Access | Times Cited: 1
Abdul Haque, Saghir Ahmad, Tariq Khan, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4088-4107
Closed Access | Times Cited: 1
Temporal dynamics of aroma compounds and precursors in dry‐fried shredded beef during culinary processing
Lilan Chen, Can Yuan, Fuyan Zhang, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 703-716
Closed Access | Times Cited: 3
Lilan Chen, Can Yuan, Fuyan Zhang, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 703-716
Closed Access | Times Cited: 3
Changes in the physicochemical property and sensory quality of heat‐processed beef flavour in the storage process
Zeyu Zhang, Hong Zeng, Bei Wang, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 1, pp. 135-144
Closed Access | Times Cited: 4
Zeyu Zhang, Hong Zeng, Bei Wang, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 1, pp. 135-144
Closed Access | Times Cited: 4
Determination of astaxanthins contribution to the aroma characteristics and aroma‐active compounds of hot‐air‐dried shrimp products using sensory evaluation, E‐nose and GC–MS
Zewei Zhang, Ying Zhou, Hongwu Ji, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 265-275
Closed Access | Times Cited: 1
Zewei Zhang, Ying Zhou, Hongwu Ji, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 265-275
Closed Access | Times Cited: 1
