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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:

Identification of the main aroma compounds in Chinese local chicken high-quality meat
Yuxi Jin, Huanxian Cui, Xiaoya Yuan, et al.
Food Chemistry (2021) Vol. 359, pp. 129930-129930
Closed Access | Times Cited: 88

Showing 1-25 of 88 citing articles:

Formation and Analysis of Volatile and Odor Compounds in Meat—A Review
Julian Bleicher, Elmar E. Ebner, Kathrine H. Bak
Molecules (2022) Vol. 27, Iss. 19, pp. 6703-6703
Open Access | Times Cited: 102
Cultured meat with enriched organoleptic properties by regulating cell differentiation
Milae Lee, Sohyeon Park, Bumgyu Choi, et al.
Nature Communications (2024) Vol. 15, Iss. 1
Open Access | Times Cited: 35
Identification of common aroma contributors and the regulated metabolites of different kinds of meat
Huanxian Cui, Yanke Wang, Xiaojing Liu, et al.
LWT (2023) Vol. 181, pp. 114737-114737
Open Access | Times Cited: 23
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
Chunhui Xu, Zhaozheng Yin
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 16
Aroma component analysis by HS-SPME/GC–MS to characterize Lager, Ale, and sour beer styles
Marcos Edgar Herkenhoff, Oliver Brödel, Marcus Frohme
Food Research International (2024) Vol. 194, pp. 114763-114763
Closed Access | Times Cited: 13
Application of UV-Vis-NIR and FTIR spectroscopy coupled with chemometrics for quality prediction of katsuobushi based on the number of smoking treatments
Min-Jung Park, Ji Young Yu, Jung A Ko, et al.
Food Chemistry (2024) Vol. 442, pp. 138604-138604
Closed Access | Times Cited: 12
Main lipid sources affecting key aroma volatile compounds in Chinese native chicken
Yanji Chen, Yongli Wang, Yanke Wang, et al.
Food Chemistry (2025) Vol. 474, pp. 142990-142990
Open Access | Times Cited: 1
Comparative characterization of Taihe silky chicken and Cobb chicken using LC/MS-based lipidomics and GC/MS-based volatilomics
Qing Wei, Huanxian Cui, Ying Hu, et al.
LWT (2022) Vol. 163, pp. 113554-113554
Open Access | Times Cited: 29
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: 22
Integrated multi-omics analysis reveals variation in intramuscular fat among muscle locations of Qinchuan cattle
Hengwei Yu, Jianfang Wang, Ke Zhang, et al.
BMC Genomics (2023) Vol. 24, Iss. 1
Open Access | Times Cited: 21
Emerging zinc stannate and its application in volatile organic compounds sensing
Shuai Ma, Liangyu Shen, Shuaihui Ma, et al.
Coordination Chemistry Reviews (2023) Vol. 490, pp. 215217-215217
Closed Access | Times Cited: 20
Integrated LC/MS-based lipidomics and transcriptomics analyses revealed lipid composition heterogeneity between pectoralis intramuscular fat and abdominal fat and its regulatory mechanism in chicken
Dandan Wang, Panpan Qin, Ke Zhang, et al.
Food Research International (2023) Vol. 172, pp. 113083-113083
Closed Access | Times Cited: 20
Identification of characteristic aroma compounds in chicken meat and their metabolic mechanisms using gas chromatography–olfactometry, odor activity values, and metabolomics
Yanke Wang, Li Liu, Xiaojing Liu, et al.
Food Research International (2023) Vol. 175, pp. 113782-113782
Open Access | Times Cited: 17
Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile
Wanqiu Zhao, Yong Tian, Yunzhu Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101330-101330
Open Access | Times Cited: 7
GC-IMS and multivariate analyses of volatile organic components in different Chinese breeds of chickens
Hongqiang Li, Xiangmin Zhao, Shizhen Qin, et al.
Heliyon (2024) Vol. 10, Iss. 8, pp. e29664-e29664
Open Access | Times Cited: 7
Optimization of HS-SPME for GC-MS Analysis and Its Application in Characterization of Volatile Compounds in Sweet Potato
Rong Zhang, Chaochen Tang, Bingzhi Jiang, et al.
Molecules (2021) Vol. 26, Iss. 19, pp. 5808-5808
Open Access | Times Cited: 34
Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS
Hui Zhou, Wei Cui, Yafei Gao, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1484-1493
Open Access | Times Cited: 23
Identification and comparison of aroma and taste-related compounds from breast meat of three breeds of Korean native chickens
Dong-Jin Shin, Yousung Jung, Dongwook Kim, et al.
Poultry Science (2024) Vol. 103, Iss. 3, pp. 103462-103462
Open Access | Times Cited: 6
Fatty acid metabolism-related genes are associated with flavor-presenting aldehydes in Chinese local chicken
Xiaoya Yuan, Huanxian Cui, Yuxi Jin, et al.
Frontiers in Genetics (2022) Vol. 13
Open Access | Times Cited: 22
Integration of GC-MS and LC-MS for metabolite characteristics of thigh meat between fast- and slow-growing broilers at marketable age
Xia Chen, Jing Cao, Ailian Geng, et al.
Food Chemistry (2022) Vol. 403, pp. 134362-134362
Open Access | Times Cited: 22
A selected population study reveals the biochemical mechanism of intramuscular fat deposition in chicken meat
Huanxian Cui, Lu Liu, Xiaojing Liu, et al.
Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology (2022) Vol. 13, Iss. 1
Open Access | Times Cited: 21
Preparation and evaluation of two silica-based hydrophilic-hydrophobic and acid-base balanced stationary phases via in-situ surface polymerization
Chao Fan, Jia Chen, Hui Li, et al.
Journal of Chromatography A (2022) Vol. 1667, pp. 462912-462912
Closed Access | Times Cited: 20
Inhibition of cholesterol biosynthesis promotes the production of 1-octen-3-ol through mevalonic acid
Yuxi Jin, Xiaoya Yuan, Jianfeng Liu, et al.
Food Research International (2022) Vol. 158, pp. 111392-111392
Open Access | Times Cited: 20
Dietary Effect of Brevibacillus laterosporus S62-9 on Chicken Meat Quality, Amino Acid Profile, and Volatile Compounds
Xiangfei Liu, Aijin Ma, Tongxin Zhi, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 288-288
Open Access | Times Cited: 13
Comparative Characterization of Volatile Compounds of Ningxiang Pig, Duroc and Their Crosses (Duroc × Ningxiang) by Using SPME-GC-MS
Bangqiang Zhu, Hu Gao, Fang Yang, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1059-1059
Open Access | Times Cited: 13
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