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:
Correlation Analysis between Volatile Compounds and Quality Attributes in Pork Tenderloin in Response to Different Stir-Frying Processes
Ziqiang Wang, Tianjie Nie, Huiying Zhang, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4299-4299
Open Access | Times Cited: 2
Ziqiang Wang, Tianjie Nie, Huiying Zhang, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4299-4299
Open Access | Times Cited: 2
Showing 2 citing articles:
Evaluating the effects of different preheating and reheating procedures on water-holding capacity and flavor in meat patties
Junsheng Sheng, Fei Gao, Yang Dong, et al.
Food Research International (2025) Vol. 203, pp. 115849-115849
Closed Access
Junsheng Sheng, Fei Gao, Yang Dong, et al.
Food Research International (2025) Vol. 203, pp. 115849-115849
Closed Access
Impact of Incorporating Shiitake Mushrooms (Lentinula edodes) on Microbial Community and Flavor Volatiles in Traditional Jiuqu
Jingzhang Geng, Siqiao He, Shanshan Zhang, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1019-1019
Open Access | Times Cited: 1
Jingzhang Geng, Siqiao He, Shanshan Zhang, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1019-1019
Open Access | Times Cited: 1
Lipid degradation contributes to flavor formation during air-dried camel jerky processing
Shenyi Cao, FU Ying-hua
Food Chemistry X (2024) Vol. 23, pp. 101683-101683
Open Access
Shenyi Cao, FU Ying-hua
Food Chemistry X (2024) Vol. 23, pp. 101683-101683
Open Access
