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:
Integrated Lipidomic and Metabolomics Analysis Revealing the Effects of Frozen Storage Duration on Pork Lipids
Xiaohui Feng, Jing Li, Longchao Zhang, et al.
Metabolites (2022) Vol. 12, Iss. 10, pp. 977-977
Open Access | Times Cited: 10
Xiaohui Feng, Jing Li, Longchao Zhang, et al.
Metabolites (2022) Vol. 12, Iss. 10, pp. 977-977
Open Access | Times Cited: 10
Showing 10 citing articles:
Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef
Longzhu Zhou, Yimeng Ren, Yujie Shi, et al.
Food Chemistry (2024) Vol. 461, pp. 140954-140954
Closed Access | Times Cited: 11
Longzhu Zhou, Yimeng Ren, Yujie Shi, et al.
Food Chemistry (2024) Vol. 461, pp. 140954-140954
Closed Access | Times Cited: 11
Evaluation of the flavor profiles of Yanbian-style sauced beef from differently treated raw beef samples
Hongshu Li, Junxia Chen, Yongxin Zhang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101505-101505
Open Access | Times Cited: 6
Hongshu Li, Junxia Chen, Yongxin Zhang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101505-101505
Open Access | Times Cited: 6
Riboflavin-mediated ultraviolet photosensitive oxidation of beef myofibrillar proteins with different storage times
Lei Xue, Wensong Wei, Fangting Fu, et al.
Food Chemistry (2025), pp. 142788-142788
Closed Access
Lei Xue, Wensong Wei, Fangting Fu, et al.
Food Chemistry (2025), pp. 142788-142788
Closed Access
Lipidomics reveals relationship between lipid changes and the development of volatile flavor compounds in Chinese bacon during cyclic temperature smoking
Ziyi Hu, Zhe Qu, Enqi He, et al.
Food Bioscience (2025), pp. 105928-105928
Closed Access
Ziyi Hu, Zhe Qu, Enqi He, et al.
Food Bioscience (2025), pp. 105928-105928
Closed Access
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
Untargeted Lipidomics Reveal Quality Changes in High-Moisture Japonica Brown Rice at Different Storage Temperatures
Lingyu Qu, Yan Zhao, XU Xiang-dong, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4218-4218
Open Access | Times Cited: 9
Lingyu Qu, Yan Zhao, XU Xiang-dong, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4218-4218
Open Access | Times Cited: 9
The practical storage life of Australian frozen boxed beef and lamb
Christian James, S.J. James, Graham Purnell, et al.
International Journal of Refrigeration (2024)
Open Access | Times Cited: 1
Christian James, S.J. James, Graham Purnell, et al.
International Journal of Refrigeration (2024)
Open Access | Times Cited: 1
From a metabolomics profiling perspective explaining the deterioration impact induced by chicken meat exudate
Ruilin Xu, Rui Ding, Xiang Zheng, et al.
Food Chemistry (2024) Vol. 465, pp. 141972-141972
Closed Access
Ruilin Xu, Rui Ding, Xiang Zheng, et al.
Food Chemistry (2024) Vol. 465, pp. 141972-141972
Closed Access
Correlation of lipid hydrolysis, oxidation, and molecular transformation with volatile compound revolution in pork during postmortem wet-aging process
Kaihua Zhang, Rui Hao, Shouwei Wang, et al.
Food Chemistry (2024) Vol. 470, pp. 142656-142656
Closed Access
Kaihua Zhang, Rui Hao, Shouwei Wang, et al.
Food Chemistry (2024) Vol. 470, pp. 142656-142656
Closed Access
Influence of Nigella sativa L. Oil Addition on Physicochemical and Sensory Properties of Freezer-Stored Ground Pork for Pâté
Elżbieta Górska‐Horczyczak, Marta Brodowska-Trębacz, Monika Hanula, et al.
Applied Sciences (2023) Vol. 13, Iss. 23, pp. 12550-12550
Open Access | Times Cited: 1
Elżbieta Górska‐Horczyczak, Marta Brodowska-Trębacz, Monika Hanula, et al.
Applied Sciences (2023) Vol. 13, Iss. 23, pp. 12550-12550
Open Access | Times Cited: 1
