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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:

Effects of microbial diversity and phospholipids on flavor profile of caviar from hybrid sturgeon (Huso dauricus × Acipenser schrencki)
Xinxing Xu, Shixue Lu, Xuefei Li, et al.
Food Chemistry (2021) Vol. 377, pp. 131969-131969
Closed Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

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: 56
Analysis of key volatile compounds and quality properties of tilapia (Oreochromis mossambicus) fillets during cold storage: Based on thermal desorption coupled with gas chromatography-mass spectrometry (TD-GC-MS)
Hao Cheng, Jun Mei, Jing Xie
LWT (2023) Vol. 184, pp. 115051-115051
Open Access | Times Cited: 31
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
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: 16
Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage
Mingzhu Zhou, Dongyin Liu, Hongyuan Tan, et al.
Food Chemistry X (2025), pp. 102406-102406
Open Access | Times Cited: 1
The influence mechanism of phospholipids structure and composition changes caused by oxidation on the formation of flavor substances in sturgeon caviar
Weijia Zhang, Xinyu Jiang, Li Liu, et al.
Food Chemistry (2024) Vol. 460, pp. 140585-140585
Closed Access | Times Cited: 8
Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meat
Zhuyu Yang, Yahui Liu, Fan Bai, et al.
Food Chemistry X (2024) Vol. 22, pp. 101391-101391
Open Access | Times Cited: 7
Electrospun octenylsuccinylated starch-pullulan nanofiber mats: Adsorption for the odor of oyster peptides and structural characterization
Zhouru Li, Wuyin Weng, Zhongyang Ren, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107992-107992
Closed Access | Times Cited: 25
The effect of broad bean diet on structure, flavor and taste of fresh grass carp: A comprehensive study using E-nose, E-tongue, TPA, HS-SPME-GC-MS and LC-MS
Bing Fu, Mengping Zheng, Huici Yang, et al.
Food Chemistry (2023) Vol. 436, pp. 137690-137690
Closed Access | Times Cited: 16
Multi-omics combined approach to analyze the mechanism of flavor evolution in sturgeon caviar (Acipenser gueldenstaedtii) during refrigeration storage
Li Liu, Yihuan Liu, Fan Bai, et al.
Food Chemistry X (2024) Vol. 23, pp. 101688-101688
Open Access | Times Cited: 6
Comparative analysis of the flavor profile and microbial diversity of high white salmon (coregonus peled) caviar at different storage temperatures
Caiyan Jiang, Wenqiang Cai, Shan Shang, et al.
LWT (2022) Vol. 169, pp. 114068-114068
Open Access | Times Cited: 22
Revealing the evolution of lipid extracts from tilapia (Oreochromis mossambicus) during cold storage: based on lipid metabolism analysis via GC-Q-MS and characterization of lipid oxidation
Hao Cheng, Jun Mei, Jing Xie
LWT (2024) Vol. 201, pp. 116268-116268
Open Access | Times Cited: 4
TMT-Based Quantitative Proteomics and Non-targeted Metabolomic Analyses Reveal the Antibacterial Mechanism of Hexanal against Vibrio parahaemolyticus
Qiuxia Fan, Xinru Dong, Zewei Wang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 31, pp. 12105-12115
Closed Access | Times Cited: 10
Correlation investigation between core microbe inoculation and the evolution of flavor characteristics during the storage of sturgeon caviar (Acipenser gueldenstaedtii)
Li Liu, Shixue Lu, Weijia Zhang, et al.
Food Research International (2023) Vol. 178, pp. 113903-113903
Closed Access | Times Cited: 10
Mechanisms of Formation, Deterioration, and Regulation of Quality in Caviar and Its Substitutes: Recent Advances and Future Trends
Weijia Zhang, Jinlin Wang, Fan Bai, et al.
Trends in Food Science & Technology (2025), pp. 104908-104908
Closed Access
Acyl-CoA binding protein (ACBP) in Siberian sturgeon (Acipenser baerii Brandt): Characterization, synthesis and orexigenic function
Qin Kang, Yuru Wu, Kezhen Jiang, et al.
International Journal of Biological Macromolecules (2025), pp. 141280-141280
Closed Access
Anti-Vibrio parahaemolyticus Mechanism of Hexanal and Its Inhibitory Effect on Biofilm Formation
Qiuxia Fan, Mengge Ning, Xuejun Zeng, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 703-703
Open Access
Metabolic profiling, antibacterial effects, and preservation mechanisms of Paenibacillus provencensis metabolites in refrigerated Sea Bass (Perca fluviatilis)
Li Liu, Yakun Guo, Weijia Zhang, et al.
Food Bioscience (2025), pp. 106493-106493
Closed Access
Effects of steam processing on the flavor formation mechanism of male and female mussels
Nana Zhao, Xinxing Xu, Shiyuan Dong, et al.
LWT (2025), pp. 117755-117755
Open Access
Changes in Flavor-Related Biomarkers in Pacific Oysters (Crassostrea gigas) Following Microplastic Exposure
Yu Liu, Xiaoyu Teng, Lipin Chen, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 765-765
Open Access | Times Cited: 3
Hapten synthesis and a colloidal gold immunochromatographic strip assay to detect nitrofen and bifenox in fruits
Peng Wang, Xinxin Xu, Lingling Guo, et al.
The Analyst (2023) Vol. 148, Iss. 11, pp. 2449-2458
Closed Access | Times Cited: 7
Enzyme-Treated Caviar Prevents UVB Irradiation-Induced Skin Photoaging
Jeongjin Park, Dakyung Kim, Minhee Lee, et al.
Marine Drugs (2022) Vol. 20, Iss. 11, pp. 685-685
Open Access | Times Cited: 11
Investigating the Anti-Aging Effects of Caviar Oil on Human Skin
Linh Thi Thuy Le, BAEK-KYU KIM, Pham Ngoc Chien, et al.
In Vivo (2023) Vol. 37, Iss. 5, pp. 2078-2091
Open Access | Times Cited: 6
Mechanism of low-voltage electrostatic field on flavor retention in refrigerated sturgeon caviar: Insights from phospholipids
Xinyu Jiang, Yihuan Liu, Li Liu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101612-101612
Open Access | Times Cited: 2
Capturing the impact of oral processing behavior and bolus formation on the dynamic sensory perception and composition of steamed sturgeon meat
Siyu Qian, Kang Liu, Jinlin Wang, et al.
Food Chemistry X (2022) Vol. 17, pp. 100553-100553
Open Access | Times Cited: 10
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