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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:

Changes provoked by altitudes and cooking methods in physicochemical properties, volatile profile, and sensory characteristics of yak meat
Xijin Zhu, Chao Yang, Yu Song, et al.
Food Chemistry X (2023) Vol. 20, pp. 101019-101019
Open Access | Times Cited: 17

Showing 17 citing articles:

Odor-induced saltiness enhancement of volatile compounds screened from duck stewed with chili pepper
Yue Qiu, Xuemei He, Wenbo Zheng, et al.
Food Chemistry (2025) Vol. 471, pp. 142717-142717
Closed Access | Times Cited: 2
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
Comparative analysis of quality and flavor profiles in raw and pre-cooked large yellow croaker (Larimichthys crocea) meat post freezing and reheating
Yi Xu, Yi Hu, Hao Lan, et al.
Food Chemistry (2024) Vol. 464, pp. 141865-141865
Closed Access | Times Cited: 4
Tracking changes in flavor characteristics of dried pork slice during air fryer processing based on E-nose, gas chromatography-ion mobility spectrometry, and lipidomics techniques
Shuangmin Liang, Huaying Chen, Xuehai Ge, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 1, pp. 9240104-9240104
Closed Access
The Overall Quality Changes of Chinese Sauced Ducks at Different Stages During Processing and Storage
Kaiyong Yao, Jie Cai, Daodong Pan, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 834-834
Open Access
Valorization black carrot colorant process liquid waste by clarification and Decolorization: A novel sugar alternative for gummies
İlyas Atalar, Burak Tüzün, İbrahim Palabıyık, et al.
Food Chemistry X (2025) Vol. 27, pp. 102362-102362
Open Access
Drying methods affected the fatty acids oxidation and bacterial community of traditional dry-cured ducks during processing and its relation with the aroma formation
Linyue Qi, Liangwei Xu, Hongbing Chen, et al.
Poultry Science (2025) Vol. 104, Iss. 6, pp. 105110-105110
Open 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
The Influence of Cooking Methods and Muscle on Beef Aroma Profile and Consumer Satisfaction: Insights from Volatile Compound Analysis
Iwona Wojtasik‐Kalinowska, L.J. Farmer, T. D. J. Hagan, et al.
Applied Sciences (2024) Vol. 14, Iss. 11, pp. 4477-4477
Open Access | Times Cited: 2
Impact of power density on the drying kinetics, quality profiles, and microstructure of pork chip snacks dried by microwave vacuum drying
Xue Liang, Xin Li, Jingming Zhang, et al.
LWT (2024) Vol. 205, pp. 116477-116477
Open Access | Times Cited: 2
Characterization and Differentiation of Flavor Profile of 12 Air-Dried Yak Meat Products Using GC–IMS and Multivariate Analysis
Qiuyu Wang, Rongsheng Du, Yuqi Wang, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2626-2626
Open Access | Times Cited: 2
Insights into the Flavor Profile of Yak Jerky from Different Muscles Based on Electronic Nose, Electronic Tongue, Gas Chromatography–Mass Spectrometry and Gas Chromatography–Ion Mobility Spectrometry
Bingde Zhou, Xin Zhao, Luca Laghi, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2911-2911
Open Access | Times Cited: 2
Volatile Flavor Analysis in Yak Meat: Effects of Different Breeds, Feeding Methods, and Parts Using GC-IMS and Multivariate Analyses
Hongqiang Li, Bin Xi, Shuqin Lin, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3130-3130
Open Access | Times Cited: 2
Chemometrics methods, sensory evaluation and intelligent sensory technologies combined with GAN-based integrated deep-learning framework to discriminate salted goose breeds
Che Shen, Ran Wang, Qi Jin, et al.
Food Chemistry (2024) Vol. 461, pp. 140919-140919
Closed Access | Times Cited: 1
Aroma Substances Generation and Variation of Broth in Pork Braised Processing Based on Multi-Instrumental and Multiplex Analysis
Wei-Qing Tang, Wei Liu, Xichang Wang, et al.
(2024)
Closed Access
Effect of boiled-water-cooking time on quality and characteristic of flavor components in pig large intestines
Xiao-Man Li, Mingwu Zang, Dan Li, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100899-100899
Closed Access
Lc‒Ms/Ms-Based Quantitative Methods And Metrological Traceability Technology for Detecting Components of Animal Origin in Beef and Sheep Meat and Their Products
yuxuan Lu, Rui Zhai, Zihong Ye, et al.
(2024)
Closed Access
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