Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration
Can Xiang, Shaobo Li, Huan Liu, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2792-2792
Open Access | Times Cited: 19

Showing 19 citing articles:

Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose
X. Sun, Yumei Yu, Ahmed S.M. Saleh, et al.
Food Research International (2023) Vol. 173, pp. 113335-113335
Closed Access | Times Cited: 50
Identification of common aroma contributors and the regulated metabolites of different kinds of meat
Huanxian Cui, Yanke Wang, Xiaojing Liu, et al.
LWT (2023) Vol. 181, pp. 114737-114737
Open Access | Times Cited: 23
Application and prospect of metabolomics-related technologies in food inspection
Jiazong Liu, Haipeng Zhao, Ziyi Yin, et al.
Food Research International (2023) Vol. 171, pp. 113071-113071
Closed Access | Times Cited: 16
LC-MS-based metabolomics reveals metabolite dynamic changes of beef after superchilling early post-mortem
Xue Chen, Yanwei Mao, Rongrong Liang, et al.
Food Research International (2024) Vol. 183, pp. 114208-114208
Closed Access | Times Cited: 5
Colour and pigment in raw ground meat incorporated crushed garlic during the refrigerated storage: Their relationship to lipolytic and volatilomic changes
Ahmet Dursun, Zehra Güler
Food Chemistry (2023) Vol. 419, pp. 136042-136042
Closed Access | Times Cited: 12
Comprehensive characterisation of taste and aroma profiles of Daokou red‐cooked chicken by GC‐IMS and GC–MS combined with chemometrics
X. Sun, Yumei Yu, Ahmed S.M. Saleh, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 8, pp. 4288-4300
Closed Access | Times Cited: 11
Effect of fermented feed on volatile flavor of duck meat through fatty acid metabolism pathways in gut microbiota and muscle
Ligen Xu, Tingting Mao, Chunqing Jiang, et al.
Food Bioscience (2025), pp. 106186-106186
Closed Access
Unveiling the aroma retention secrets in roasted ducks: Structural properties and formation mechanisms of micro-nano particles of aroma-containing compounds
Ziwu Gao, Dequan Zhang, Linggao Liu, et al.
Food Research International (2025) Vol. 207, pp. 116122-116122
Closed Access
Characterization and discrimination of the flavor profiles of Chinese indigenous sheep breeds via electronic sensory, smart instruments and chemometrics
Can Xiang, Shaobo Li, Dequan Zhang, et al.
Journal of Food Composition and Analysis (2023) Vol. 122, pp. 105458-105458
Closed Access | Times Cited: 5
Characterization and Discrimination of Volatile Compounds in Chilled Tan Mutton Meat during Storage Using HiSorb-TD-GC-MS and E-Nose
Ningxia Bu, Qi Yang, Juan Chen, et al.
Molecules (2023) Vol. 28, Iss. 13, pp. 4993-4993
Open Access | Times Cited: 5
HS–SPME–GC–MS Untargeted Analysis of Normal Rat Organs Ex Vivo: Differential VOC Discrimination and Fingerprint VOC Identification
Yue Liu, Dianlong Ge, Jijuan Zhou, et al.
Analytical Chemistry (2023) Vol. 95, Iss. 30, pp. 11375-11382
Closed Access | Times Cited: 5
Multispectral and molecular dynamics study on the impact of trans, trans-2,4-decadienal and 4-hydroxy-2-nonenal on myoglobin redox stability
Jiajing Qi, Xiaoyin Yang, Ying Cui, et al.
Food Chemistry (2023) Vol. 433, pp. 137366-137366
Closed Access | Times Cited: 5
Effects of combined chlorogenic acid and cold plasma on the colour and flavour of roasted mutton patties
Xinyu Yang, Xiaoyue Yang, X. Sun, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 12, pp. 6563-6575
Closed Access | Times Cited: 5
The hotspot of consumers complaints on infant formula: Exploring the relationship among volatile components, sensory evaluation, and aroma recombination and omission experiment
Shuwen Kong, Su Yufang, Zhichao Li, et al.
Journal of Food Composition and Analysis (2024) Vol. 134, pp. 106555-106555
Closed Access | Times Cited: 1
Characterization and discrimination of lamb with different breeds and muscle types using precursors and volatile compounds
Jing Wang, Yu Song, Laiyu Zhao, et al.
Food Chemistry X (2024) Vol. 22, pp. 101437-101437
Open Access
Title Pending 17769
Yufei Guo, Brooklyn S. Epperson, Mikayla L. Heimbuch, et al.
Meat and Muscle Biology (2024) Vol. 8, Iss. 1
Open Access
Unveiling the Aroma Retention Secrets in Roasted Ducks: Structural Properties and Formation Mechanisms of Micro-Nano Particles of Aroma-Containing Compounds
Ziwu Gao, Dequan Zhang, Linggao Liu, et al.
(2024)
Closed Access
Undesirable volatile compound analysis in Infant Formula based on nutritional analysis, GC-MS, and recombination/omission experiments methods
Shuwen Kong, Zhichao Li, Yufang Su, et al.
Food Bioscience (2024), pp. 105603-105603
Closed Access
DIA-based quantitative proteomic analysis on porcine meat quality at different chilling rates
Yuqiang Bai, Tongjing Yan, Fei Fang, et al.
Deleted Journal (2023) Vol. 13, Iss. 5, pp. 2573-2583
Open Access
Page 1

Scroll to top