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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:

Mechanisms of cooking methods on flavor formation of Tibetan pork
Lujie Cheng, Xin Li, Yuting Tian, et al.
Food Chemistry X (2023) Vol. 19, pp. 100873-100873
Open Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

Integrating metabolite profiles and macrotranscriptomics to explore the flavor improvement mechanisms of fermented oyster hydrolysates with endogenous microbe (Lactobacillus pentosus) inoculation
Li Liu, Tianhong Liu, Yuanhui Zhao, et al.
Food Research International (2025) Vol. 202, pp. 115712-115712
Closed Access | Times Cited: 1
Effects of heat treatments, storage and reheating on volatile compounds in pork and screening for characteristic volatile compounds
Y. Sun, Feng Du, Yiqun Huang, et al.
Meat Science (2025) Vol. 222, pp. 109740-109740
Closed Access | Times Cited: 1
Regulation of endogenous enzyme activity and quality of dry-cured pork loin at ripening stage by electrical stimulation
Xiaolin Zhong, Shenghui Bi, Lisha Lan, et al.
LWT (2025), pp. 117400-117400
Open Access | Times Cited: 1
Ultrasound synergized saline thawing reduces quality deterioration of Tibetan pork during thawing
Junmei Liu, Yingmei Wu, Fang Geng, et al.
Ultrasonics Sonochemistry (2025) Vol. 114, pp. 107267-107267
Open Access | Times Cited: 1
Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods
Limei Xie, Shaoli Guo, H. Dhilleswara Rao, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 685-685
Open Access | Times Cited: 7
Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat
Lujie Cheng, Wang Qia, Xiefei Li, et al.
Food Chemistry X (2024) Vol. 23, pp. 101591-101591
Open Access | Times Cited: 7
Highly selective QCM sensor based on functionalized hierarchical hollow TiO2 nanospheres for detecting ppb-level 3-hydroxy-2-butanone biomarker at room temperature
Siqi Sun, Cheng Zhao, Zhaohuan Zhang, et al.
Chinese Chemical Letters (2024), pp. 109939-109939
Closed Access | Times Cited: 6
An effective means to improve the flavor quality of traditional fermented sour meat: the salt reduction strategy
Kai Dong, Wang Qia, Xiefei Li, et al.
LWT (2024) Vol. 209, pp. 116726-116726
Open Access | Times Cited: 6
Ultrasound-assisted improvement of thawing quality of Tibetan pork by inhibiting oxidation
Junmei Liu, Xiefei Li, Fang Geng, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107029-107029
Open Access | Times Cited: 5
New technologies and products for livestock and poultry bone processing: Research progress and application prospects: A review
Yonggan Zhao, Min Zhang, Chung Lim Law, et al.
Trends in Food Science & Technology (2024) Vol. 144, pp. 104343-104343
Closed Access | Times Cited: 4
Identification and inhibition of key off-odorants in boiled greenfin horse-faced filefish (Thamnaconus septentrionalis) subjected to perilla polyphenols extract
Meiqian Wang, Ping Zhan, Jingzhang Geng, et al.
LWT (2024) Vol. 199, pp. 116120-116120
Open Access | Times Cited: 4
Effects of five thermal processing methods on the physicochemical properties and flavor characteristics of grass carp meat
Chunming Tan, Xiaofeng Li, Yaqin Yu, et al.
LWT (2024) Vol. 206, pp. 116599-116599
Open Access | Times Cited: 4
Analysis of the influence of different cuts of pork on the quality and flavor characteristics of Bazi Pork
Jicai Bi, Junyang Zhang, Zhuo Chen, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101109-101109
Closed Access
Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions
Lidia Kurp, Marika Bielecka, Marzena Danowska‐Oziewicz
Applied Sciences (2025) Vol. 15, Iss. 2, pp. 850-850
Open Access
Sustainable Herbal Teas from Fig (Ficus carica L.) Waste Leaves: Volatile Fingerprinting, Sensory Descriptors, and Consumer Acceptability
Fabrizio Cincotta, Marco Torre, Maria Merlino, et al.
Beverages (2025) Vol. 11, Iss. 1, pp. 16-16
Open Access
The Effects of Different Reheating Methods on the Quality of Pre-Cooked Braised Chicken
S. Y. Liu, Yu Wang, Hao Shi, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 868-868
Open Access
Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis
Jicai Bi, Bian Li, Zhuo Chen, et al.
Food Chemistry X (2025) Vol. 27, pp. 102353-102353
Open Access
Changes in the lipidome of Tibetan pork during refrigeration
Yuru Shui, Wanlin Cai, Xuedong Gu, et al.
Applied Food Research (2025), pp. 100846-100846
Open Access
Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage
Min Xu, Youngcheol Kang, Ying Wang, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1084-1084
Open Access
Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef
Liqin You, Yanfeng Zhang, Yingjuan Ma, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1372-1372
Open Access
Exploring the impact of barberry extract and grilling on oxidative and nitrosative reactions in fermented sausages: Insights into lipid-protein oxidation, nitrosamine, and 3-nitrotyrosine as a potential biomarker
Hülya Serpil Kavuşan, Meltem Serdaroğlu
Meat Science (2025) Vol. 226, pp. 109830-109830
Closed Access
Nutritional Modulation of Pork Quality: Sid Lysine Levels Alter Carcass Characteristics, Meat Quality, and Flavor-Associated Metabolites in Growing-Finishing Pigs
Junxiao Pan, S. K. Han, Qiusheng Wu, et al.
(2025)
Closed Access
Exploration of changes in sensory, physicochemical properties and microbial metabolic activities of grass carp meat with five thermal processing treatments during refrigerated storage
Lu Zhang, Yaqin Yu, Chunming Tan, et al.
Food Chemistry X (2024) Vol. 23, pp. 101662-101662
Open Access | Times Cited: 3
Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties
Wenqing Chen, Haile Ma, Q. K. Jiang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6449-6460
Closed Access | Times Cited: 2
Quantitative Proteomics Reveals the Relationship between Protein Changes and Volatile Flavor Formation in Hunan Bacon during Low-Temperature Smoking
Huiyu Zou, Chuangye Deng, Junnian Li, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1360-1360
Open Access | Times Cited: 2
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