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:
Comparative Characterization of Key Volatile Compounds in Slow- and Fast-Growing Duck Raw Meat Based on Widely Targeted Metabolomics
Kaiqi Weng, Lina Song, Qiang Bao, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 3975-3975
Open Access | Times Cited: 14
Kaiqi Weng, Lina Song, Qiang Bao, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 3975-3975
Open Access | Times Cited: 14
Showing 14 citing articles:
Volatile Compound Markers in Beef Irradiated with Accelerated Electrons
U. A. Bliznyuk, P. Yu. Borshchegovskaya, T. A. Bolotnik, et al.
Molecules (2024) Vol. 29, Iss. 5, pp. 940-940
Open Access | Times Cited: 4
U. A. Bliznyuk, P. Yu. Borshchegovskaya, T. A. Bolotnik, et al.
Molecules (2024) Vol. 29, Iss. 5, pp. 940-940
Open Access | Times Cited: 4
The Effect of Electromagnetic Field Preservation and Frozen Storage on the Quality of Mutton
Xi Wang, Wei Su, Rongmei Zhou, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 1
Closed Access
Xi Wang, Wei Su, Rongmei Zhou, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 1
Closed Access
New Insights into Duckweed as an Alternative Source of Food and Feed: Key Components and Potential Technological Solutions to Increase Their Digestibility and Bioaccessibility
Krisztina Takács, Rita Végh, Zsuzsanna Mednyánszky, et al.
Applied Sciences (2025) Vol. 15, Iss. 2, pp. 884-884
Open Access
Krisztina Takács, Rita Végh, Zsuzsanna Mednyánszky, et al.
Applied Sciences (2025) Vol. 15, Iss. 2, pp. 884-884
Open Access
Multi-omics uncover acute stress vulnerability through gut-hypothalamic communication in ducks
Tiantian Gu, Rui Guo, Lihong Chen, et al.
British Poultry Science (2025), pp. 1-10
Closed Access
Tiantian Gu, Rui Guo, Lihong Chen, et al.
British Poultry Science (2025), pp. 1-10
Closed Access
Exploring the effects of feeding methods on the growth and meat flavor of Wenchang chicken
Xu Tieshan, Qicheng Jiang, Xu Chaohua, et al.
Poultry Science (2025), pp. 105043-105043
Open Access
Xu Tieshan, Qicheng Jiang, Xu Chaohua, et al.
Poultry Science (2025), pp. 105043-105043
Open Access
Phenotypic Identification, Genetic Characterization, and Selective Signal Detection of Huitang Duck
Haojie Ma, Bingjin Lin, Zhiyao Yan, et al.
Animals (2024) Vol. 14, Iss. 12, pp. 1747-1747
Open Access | Times Cited: 3
Haojie Ma, Bingjin Lin, Zhiyao Yan, et al.
Animals (2024) Vol. 14, Iss. 12, pp. 1747-1747
Open Access | Times Cited: 3
Recent Proteomics, Metabolomics and Lipidomics Approaches in Meat Safety, Processing and Quality Analysis
Marianthi Sidira, Slim Smaoui, Theodoros Varzakas
Applied Sciences (2024) Vol. 14, Iss. 12, pp. 5147-5147
Open Access | Times Cited: 3
Marianthi Sidira, Slim Smaoui, Theodoros Varzakas
Applied Sciences (2024) Vol. 14, Iss. 12, pp. 5147-5147
Open Access | Times Cited: 3
Metabolomic characterization of Liancheng white and Cherry Valley duck breast meat and their relation to meat quality
Linli Zhang, Li Li, Qingwu Xin, et al.
Poultry Science (2023) Vol. 102, Iss. 11, pp. 103020-103020
Open Access | Times Cited: 8
Linli Zhang, Li Li, Qingwu Xin, et al.
Poultry Science (2023) Vol. 102, Iss. 11, pp. 103020-103020
Open Access | Times Cited: 8
The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat
Man Zhang, Cuncun Fu, Mengfei Chen, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3452-3452
Open Access | Times Cited: 7
Man Zhang, Cuncun Fu, Mengfei Chen, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3452-3452
Open Access | Times Cited: 7
Development of a variety and quality evaluation method for Amomi fructus using GC, electronic tongue, and electronic nose
Fu-Guo Hou, Xue-Hua Fan, Xinjing Gui, et al.
Frontiers in Chemistry (2023) Vol. 11
Open Access | Times Cited: 5
Fu-Guo Hou, Xue-Hua Fan, Xinjing Gui, et al.
Frontiers in Chemistry (2023) Vol. 11
Open Access | Times Cited: 5
Recent Proteomics, Metabolomics, Lipidomics Approaches in Meat Safety, Processing and Quality Analysis
Marianthi Sidira, Slim Smaoui, Theodoros Varzakas
(2024)
Open Access | Times Cited: 1
Marianthi Sidira, Slim Smaoui, Theodoros Varzakas
(2024)
Open Access | Times Cited: 1
Effects of dry‐curing salt content on flavour formation in different production steps during the processing of water‐boiled salted duck
Ya Liu, Huiyun Liao, Qiusheng Xie, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 7, pp. 3637-3647
Closed Access | Times Cited: 3
Ya Liu, Huiyun Liao, Qiusheng Xie, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 7, pp. 3637-3647
Closed Access | Times Cited: 3
Elucidating the adsorption mechanisms of yeast extract on trimethylamine and dimethylamine based on multi-spectroscopic techniques and molecular docking
Tianze Wang, Jingfan Wang, Dong Min Han, et al.
Journal of Molecular Liquids (2024) Vol. 405, pp. 125087-125087
Closed Access
Tianze Wang, Jingfan Wang, Dong Min Han, et al.
Journal of Molecular Liquids (2024) Vol. 405, pp. 125087-125087
Closed Access
Characteristic Flavor Analysis of Inner Mongolia Air‐Dried Meat and the Impact of Vacuum Tumbling Curing on Flavor
Shiqi Hao, Du Jialu, Sun Xueyin, et al.
Journal of Food Biochemistry (2024) Vol. 2024, Iss. 1
Open Access
Shiqi Hao, Du Jialu, Sun Xueyin, et al.
Journal of Food Biochemistry (2024) Vol. 2024, Iss. 1
Open Access
