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OpenAlex Citation Counts

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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:

Monitoring the lipid oxidation and flavor of Russian sturgeon fillets treated with low temperature vacuum heating: formation and relationship
Shi‐ke Shen, Zhengyang Wu, Yuewen Chen, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 102, Iss. 11, pp. 4609-4619
Closed Access | Times Cited: 11

Showing 11 citing articles:

Electronic nose and its application in the food industry: a review
Mingyang Wang, Yinsheng Chen
European Food Research and Technology (2023) Vol. 250, Iss. 1, pp. 21-67
Closed Access | Times Cited: 21
Unlocking the unique impact of yellow meat lipids on the flavor profile of sturgeon surimi gel
Tong Lu, Yongjie Zhou, Peipei Dou, et al.
Food Innovation and Advances (2025) Vol. 4, Iss. 1, pp. 149-158
Open Access
Quality evaluation and shelf-life prediction model establishment of frozen Chinese mitten crab (Eriocheir sinensis)
Xueqian Guo, Lizhi Yu, Qi Lu, et al.
LWT (2022) Vol. 173, pp. 114250-114250
Open Access | Times Cited: 13
Effects of sous vide cooking combined with ultrasound pretreatment on physicochemical properties and microbial communities of Russian sturgeon meat (Acipenser gueldenstaedti)
Yan‐wei Yuan, Wenqiang Cai, Meng‐zhen Wang, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 4, pp. 2166-2174
Closed Access | Times Cited: 3
Multi-dimensional evaluation of the impacts of heat treatment processes on the flavor quality of antarctic krill
Shen Li, Xiao Chen, Yongsheng Zhou, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 8, pp. 6419-6432
Closed Access
Effect of Sous-Vide Processing Duration on Flavor and Taste Variations of Oyster (Crassostrea Gigas)
Hao Zhang, Zhenxiao Hou, Zhe Jia, et al.
(2024)
Closed Access
AROMA-ACTIVE COMPOUNDS IN RUSSIAN STURGEON (Acipenser gueldenstaedtii) RAISED IN RECIRCULATING AQUACULTURE SYSTEMS
Mariana Rodrigues da Silva, Matteo Egiddi, Bastien Debeuf, et al.
Journal of Agriculture and Food Research (2024), pp. 101443-101443
Open Access
Effect of sous-vide processing duration on flavor and taste variations of oyster (Crassostrea gigas)
Hao Zhang, Zhenxiao Hou, Zhe Jia, et al.
Food Chemistry (2024) Vol. 465, pp. 142066-142066
Closed Access
Physical and sensory quality of processed and packaged fish products
R. Vijayakumar, Baraiya Ravi Sharadbhai, K. Elavarasan, et al.
Elsevier eBooks (2024), pp. 335-355
Closed Access
Stunning methods before slaughter induce oxidation changes of large yellow croaker during cold storage: the role of mitochondria and underlying mechanisms
Yixuan Dong, Hongzhi Zhang, Jun Mei, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 15, pp. 7747-7756
Closed Access | Times Cited: 1
Inhibitory Mechanism of EGCG on Advanced Glycation End Products Formation During Low-Temperature Vacuum Heating of Russian Sturgeon
Yuewen Chen, Min Zhang, Jing‐jing Fu, et al.
Journal of Aquatic Food Product Technology (2023) Vol. 32, Iss. 6-7, pp. 585-597
Open Access | Times Cited: 1
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