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:
GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods
Qiuhan Chen, Xuebo Yang, Pengzhi Hong, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 390-390
Open Access | Times Cited: 8
Qiuhan Chen, Xuebo Yang, Pengzhi Hong, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 390-390
Open Access | Times Cited: 8
Showing 8 citing articles:
Changes in protein and volatile flavor compounds of low-salt wet-marinated fermented Golden Pomfret during processing
Qiuhan Chen, Xuebo Yang, Shouchun Liu, et al.
Food Chemistry (2024) Vol. 456, pp. 140029-140029
Closed Access | Times Cited: 2
Qiuhan Chen, Xuebo Yang, Shouchun Liu, et al.
Food Chemistry (2024) Vol. 456, pp. 140029-140029
Closed Access | Times Cited: 2
The Combined Analysis of GC-IMS and GC-MS Reveals the Differences in Volatile Flavor Compounds between Yak and Cattle-Yak Meat
Ben Zhang, Mengli Cao, Xingdong Wang, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2364-2364
Open Access | Times Cited: 1
Ben Zhang, Mengli Cao, Xingdong Wang, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2364-2364
Open Access | Times Cited: 1
Intelligent Evaluation and Dynamic Prediction of Oyster Freshness with Electronic Nose Based on the Distribution of Volatile Compounds Using GC–MS Analysis
Baichuan Wang, Xinyue Dou, Kang Liu, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3110-3110
Open Access | Times Cited: 1
Baichuan Wang, Xinyue Dou, Kang Liu, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3110-3110
Open Access | Times Cited: 1
Effect of ultrasound-assisted Maillard reaction on functional properties and flavor characteristics of Oyster protein enzymatic hydrolysates
Zilong Zhao, Wenduo Wang, Jin Chen, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107113-107113
Open Access | Times Cited: 1
Zilong Zhao, Wenduo Wang, Jin Chen, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107113-107113
Open Access | Times Cited: 1
Effect of cooking methods on flavor profiles of Xuanwei Ham: Analytical insights into aromatic composition and sensory attributes
Jing Yang, Shi Shu, Ping Wang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101713-101713
Open Access
Jing Yang, Shi Shu, Ping Wang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101713-101713
Open Access
Comparison of Different Deodorizing Treatments on the Flavor of Paddy Field Carp, Analyzed by the E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectrometry
Chenying Fu, Yiming Zou, Yixiang Zhang, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2623-2623
Open Access
Chenying Fu, Yiming Zou, Yixiang Zhang, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2623-2623
Open Access
Exploring the key flavor compounds and aroma profiles in traditionally fermented golden pompano (Trachinotus ovatus): Perspective from molecular sensory science
Yujie Li, Yanyan Wu, Shengjun Chen, et al.
Food Chemistry (2024) Vol. 463, pp. 141383-141383
Closed Access
Yujie Li, Yanyan Wu, Shengjun Chen, et al.
Food Chemistry (2024) Vol. 463, pp. 141383-141383
Closed Access
Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat
Lu Zhang, Yaqin Yu, Q. G. Wen, et al.
Food Chemistry X (2024) Vol. 25, pp. 102081-102081
Open Access
Lu Zhang, Yaqin Yu, Q. G. Wen, et al.
Food Chemistry X (2024) Vol. 25, pp. 102081-102081
Open Access
