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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 in volatile flavor of yak meat during oxidation based on multi-omics
Qun Huang, Kai Dong, Wang Qia, et al.
Food Chemistry (2021) Vol. 371, pp. 131103-131103
Closed Access | Times Cited: 182

Showing 1-25 of 182 citing articles:

Flavor formation based on lipid in meat and meat products: A review
FU Ying-hua, Shenyi Cao, Yang Li, et al.
Journal of Food Biochemistry (2022) Vol. 46, Iss. 12
Open Access | Times Cited: 130
The regulation of key flavor of traditional fermented food by microbial metabolism: A review
Ke Zhang, Tingting Zhang, Ren-Rong Guo, et al.
Food Chemistry X (2023) Vol. 19, pp. 100871-100871
Open Access | Times Cited: 127
Exosomes derived from human adipose mesenchymal stem cells ameliorate hepatic fibrosis by inhibiting PI3K/Akt/mTOR pathway and remodeling choline metabolism
Zilong Zhang, Jin Shang, Qinyan Yang, et al.
Journal of Nanobiotechnology (2023) Vol. 21, Iss. 1
Open Access | Times Cited: 69
Progress on odor deterioration of aquatic products: Characteristic volatile compounds, analysis methods, and formation mechanisms
Hao Cheng, Jinfeng Wang, Jing Xie
Food Bioscience (2023) Vol. 53, pp. 102666-102666
Closed Access | Times Cited: 55
Effect of gamma irradiation treatment on microstructure, water mobility, flavor, sensory and quality properties of smoked chicken breast
Xiaoxia Huang, Yun You, Qiaoyu Liu, et al.
Food Chemistry (2023) Vol. 421, pp. 136174-136174
Closed Access | Times Cited: 45
Insights into lipid oxidation and free fatty acid profiles to the development of volatile organic compounds in traditional fermented golden pomfret based on multivariate analysis
Yueqi Wang, Huifang Wang, Yanyan Wu, et al.
LWT (2022) Vol. 171, pp. 114112-114112
Open Access | Times Cited: 56
Low-salt fermentation improves flavor and quality of sour meat: Microbiology and metabolomics
Wang Qia, Xiefei Li, Xue Bei, et al.
LWT (2022) Vol. 171, pp. 114157-114157
Open Access | Times Cited: 54
Metabolomics approach reveals high energy diet improves the quality and enhances the flavor of black Tibetan sheep meat by altering the composition of rumen microbiota
Xue Zhang, Lijuan Han, Shengzhen Hou, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 41
Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas)
Li Liu, Yuanhui Zhao, Shixue Lu, et al.
Food Chemistry X (2023) Vol. 17, pp. 100569-100569
Open Access | Times Cited: 41
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: 40
Elucidating the mechanism underlying volatile and non-volatile compound development related to microbial amino acid metabolism during golden pomfret (Trachinotus ovatus) fermentation
Yingjie Qiu, Yanyan Wu, Laihao Li, et al.
Food Research International (2022) Vol. 162, pp. 112095-112095
Closed Access | Times Cited: 39
Effects of different cooking methods on physicochemical, textural properties of yak meat and its changes with intramuscular connective tissue during in vitro digestion
Yang Wang, Xiaojing Tian, Xinzhu Liu, et al.
Food Chemistry (2023) Vol. 422, pp. 136188-136188
Closed Access | Times Cited: 29
The odor deterioration of tilapia (Oreochromis mossambicus) fillets during cold storage revealed by LC-MS based metabolomics and HS-SPME-GC–MS analysis
Hao Cheng, Jun Mei, Jing Xie
Food Chemistry (2023) Vol. 427, pp. 136699-136699
Closed Access | Times Cited: 26
Comprehensive lipidomics and volatile compounds profiling reveals correlation of lipids and flavors in DHA-enriched egg yolk
Nian Wang, Jie Wang, Yao Zhang, et al.
Oil Crop Science (2023) Vol. 8, Iss. 1, pp. 27-34
Open Access | Times Cited: 25
Association of lipidome evolution with the corresponding volatile characteristics of postmortem lamb during chilled storage
Le Xu, Chunyou Liu, Shaobo Li, et al.
Food Research International (2023) Vol. 169, pp. 112916-112916
Closed Access | Times Cited: 25
Effects of replacement partial sodium chloride on characteristic flavor substances of bacon during storage based on GC×GC-MS and non-targeted metabolomics analyses
Jinggang Ruan, Zhicheng Wu, Jingbing Xu, et al.
Food Chemistry (2023) Vol. 428, pp. 136805-136805
Closed Access | Times Cited: 24
Application of GC-IMS, GC-MS, and LC-MS/MS techniques to a comprehensive systematic study on the flavor characteristics of different muscles in the yak
Yandong Kang, Xingdong Wang, Ling Xiong, et al.
Food Bioscience (2024) Vol. 59, pp. 104173-104173
Open Access | Times Cited: 14
Targeted and untargeted metabolomics reveals meat quality in grazing yak during different phenology periods on the Qinghai-Tibetan Plateau
Tongqing Guo, Qian Zhang, Xungang Wang, et al.
Food Chemistry (2024) Vol. 447, pp. 138855-138855
Open Access | Times Cited: 13
Characterization of flavour components and identification of lipid flavour precursors in different cuts of pork by phospholipidomics
Shengnan Duan, Zhiqing Tian, Xin Zheng, et al.
Food Chemistry (2024) Vol. 458, pp. 139422-139422
Closed Access | Times Cited: 13
Identification, characterization, and insights into the mechanism of novel dipeptidyl peptidase-IV inhibitory peptides from yak hemoglobin by in silico exploration, molecular docking, and in vitro assessment
Jin Zhang, Yulong Wu, Honggang Tang, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129191-129191
Closed Access | Times Cited: 12
Insight into the autochthonous bacterial strains as starter cultures for improving the flavor profiles of dry-cured duck: Changes in microbial diversity and metabolic profiles
Xiaomin Li, Lie-hua Che, Wen-di Zhang, et al.
Food Chemistry (2024) Vol. 443, pp. 138446-138446
Closed Access | Times Cited: 11
Combined of plasma-activated water and dielectric barrier discharge atmospheric cold plasma treatment improves the characteristic flavor of Asian sea bass (Lates calcarifer) through facilitating lipid oxidation
Yuanyuan Wang, Jiamei Wang, Zhicheng Cai, et al.
Food Chemistry (2024) Vol. 443, pp. 138584-138584
Closed Access | Times Cited: 10
Insights into the potential mechanism of liquid nitrogen spray freezing's influence on volatile compounds in surimi gels with different cross-linking degrees: Focus on oxidation, protein structure, intermolecular force and free amino acid alterations
Xiaoying Luo, Kang Huang, Yali Yu, et al.
Food Chemistry (2024) Vol. 444, pp. 138558-138558
Closed Access | Times Cited: 9
A comprehensive analysis of aroma quality and perception mechanism in ginger-infused stewed beef using instrumental analysis, sensory evaluation and molecular docking
Yu Zhao, Wanying He, Ping Zhan, et al.
Food Chemistry (2024) Vol. 460, pp. 140435-140435
Closed Access | Times Cited: 9
Nontargeted metabolomics reveals dynamic changes in the quality of fresh yak meat during ice-temperature preservation
Zheng-Xu Fu, Yuncheng Li, Caiying Zhang, et al.
LWT (2024) Vol. 206, pp. 116579-116579
Open Access | Times Cited: 9
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