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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:

Effect of three types of thermal processing methods on the lipidomics profile of tilapia fillets by UPLC-Q-Extractive Orbitrap mass spectrometry
Cuiping Shi, Hao Guo, Tingting Wu, et al.
Food Chemistry (2019) Vol. 298, pp. 125029-125029
Closed Access | Times Cited: 92

Showing 1-25 of 92 citing articles:

FTO deficiency in older livers exacerbates ferroptosis during ischaemia/reperfusion injury by upregulating ACSL4 and TFRC
Rong Li, Xijing Yan, Cuicui Xiao, et al.
Nature Communications (2024) Vol. 15, Iss. 1
Open Access | Times Cited: 19
Mass spectrometry-based lipidomics as a powerful platform in foodomics research
Bangfu Wu, Fang Wei, Shuling Xu, et al.
Trends in Food Science & Technology (2020) Vol. 107, pp. 358-376
Closed Access | Times Cited: 105
Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review
Tong Sun, Xincen Wang, Peixu Cong, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 5, pp. 2530-2558
Closed Access | Times Cited: 101
Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS
Jiahui Chen, Lina Tao, Ting Zhang, et al.
LWT (2021) Vol. 147, pp. 111585-111585
Closed Access | Times Cited: 100
Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods
Rui Li, Zuli Sun, Yongqiang Zhao, et al.
Food Chemistry (2021) Vol. 356, pp. 129737-129737
Closed Access | Times Cited: 97
Influence of thermal processing on flavor and sensory profile of sturgeon meat
Xuefei Li, Wei Xie, Fan Bai, et al.
Food Chemistry (2021) Vol. 374, pp. 131689-131689
Closed Access | Times Cited: 76
Exploring the Lipidome: Current Lipid Extraction Techniques for Mass Spectrometry Analysis
Julian Aldana, Adriana Romero-Otero, Mónica P. Cala
Metabolites (2020) Vol. 10, Iss. 6, pp. 231-231
Open Access | Times Cited: 74
UPLC-MS-MS-based lipidomics for the evaluation of changes in lipids during dry-cured mutton ham processing
Xin Guo, Shi Di, Chengjiang Liu, et al.
Food Chemistry (2021) Vol. 377, pp. 131977-131977
Closed Access | Times Cited: 68
Comprehensive and High-Coverage Lipidomic Analysis of Oilseeds Based on Ultrahigh-Performance Liquid Chromatography Coupled with Electrospray Ionization Quadrupole Time-of-Flight Mass Spectrometry
Aipeng Hu, Fang Wei, Fenghong Huang, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 32, pp. 8964-8980
Closed Access | Times Cited: 59
Effect of irradiation treatment on the lipid composition and nutritional quality of goat meat
Wei Jia, Qingyun Shi, Lin Shi
Food Chemistry (2021) Vol. 351, pp. 129295-129295
Closed Access | Times Cited: 57
UHPLC-Q-Orbitrap HRMS-based quantitative lipidomics reveals the chemical changes of phospholipids during thermal processing methods of Tan sheep meat
Wei Jia, Ruiting Li, Xixuan Wu, et al.
Food Chemistry (2021) Vol. 360, pp. 130153-130153
Closed Access | Times Cited: 57
An overview of food lipids toward food lipidomics
Zipora Tietel, Simon Hammann, Sven W. Meckelmann, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4302-4354
Open Access | Times Cited: 40
Exploring potential lipid precursors for aroma formation in non-smoked bacon during hot air drying via untargeted lipidomics and oxidation model
Han Wu, Zhifei He, Yang Li, et al.
Meat Science (2024) Vol. 213, pp. 109492-109492
Closed Access | Times Cited: 9
Oral exposure to nanoplastics altered lipid profiles in mouse intestine
Sihuan Luo, Xiaomei Zhao, Yijin Wang, et al.
Food and Chemical Toxicology (2025) Vol. 197, pp. 115304-115304
Closed Access | Times Cited: 1
Analysis of lipidomics profile of rice and changes during storage by UPLC-Q-extractive orbitrap mass spectrometry
Dong Zhang, Xiaoliang Duan, Bo Shang, et al.
Food Research International (2021) Vol. 142, pp. 110214-110214
Closed Access | Times Cited: 50
Investigation of oyster Crassostrea gigas lipid profile from three sea areas of China based on non-targeted lipidomics for their geographic region traceability
Zhiqing Liu, Mantong Zhao, Xinwen Wang, et al.
Food Chemistry (2022) Vol. 386, pp. 132748-132748
Closed Access | Times Cited: 36
Lipidomic profile changes of yellow-feathered chicken meat during thermal processing based on UPLC-ESI-MS approach
Muhan Zhang, Dongna Xie, Daoying Wang, et al.
Food Chemistry (2022) Vol. 399, pp. 133977-133977
Closed Access | Times Cited: 36
Towards a Safer Food Chain: Recent Advances in Multi-Technology Based Lipidomics Application to Food Quality and Safety
Jing Xue, Huixiang Wu, Lijun Ge, et al.
Trends in Food Science & Technology (2024), pp. 104859-104859
Closed Access | Times Cited: 7
Effects of superheated steam processing on common buckwheat grains: Lipase inactivation and its association with lipidomics profile during storage
Lijuan Wang, Libo Wang, Ju Qiu, et al.
Journal of Cereal Science (2020) Vol. 95, pp. 103057-103057
Closed Access | Times Cited: 40
Untargeted lipidomics reveals metabolic responses to different dietary n-3 PUFA in juvenile swimming crab (Portunus trituberculatus)
Ye Yuan, Fangmin Xu, Min Jin, et al.
Food Chemistry (2021) Vol. 354, pp. 129570-129570
Closed Access | Times Cited: 39
Investigation on lipid profile of peanut oil and changes during roasting by lipidomic approach
Dong Zhang, Xu Guo, Qian Wang, et al.
LWT (2021) Vol. 154, pp. 112594-112594
Open Access | Times Cited: 36
Lipidomics reveals the changes in non-starch and starch lipids of rice (Oryza sativa L.) during storage
Dong Zhang, Luyao Zhao, Wenjuan Wang, et al.
Journal of Food Composition and Analysis (2021) Vol. 105, pp. 104205-104205
Closed Access | Times Cited: 33
Irradiation role on meat quality induced dynamic molecular transformation: From nutrition to texture
Wei Jia, Xin Wang, Rong Zhang, et al.
Food Reviews International (2022) Vol. 39, Iss. 7, pp. 4442-4464
Closed Access | Times Cited: 28
The uses of transcriptomics and lipidomics indicated that direct contact with graphene oxide altered lipid homeostasis through ER stress in 3D human brain organoids
Xudong Liu, Chao Yang, Pu Chen, et al.
The Science of The Total Environment (2022) Vol. 849, pp. 157815-157815
Closed Access | Times Cited: 25
Correlation between physicochemical properties and volatile compound profiles in tilapia muscles subjected to four different thermal processing techniques
Jiahui Chen, Cuiping Shi, Jiamin Xu, et al.
Food Chemistry X (2023) Vol. 18, pp. 100748-100748
Open Access | Times Cited: 15
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