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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:

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

Showing 1-25 of 36 citing articles:

Insight from untargeted metabolomics: Revealing the potential marker compounds changes in refrigerated pork based on random forests machine learning algorithm
Minghui Gu, Cheng Li, Li Chen, et al.
Food Chemistry (2023) Vol. 424, pp. 136341-136341
Closed Access | Times Cited: 33
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
Generation of key aroma compounds in fat and lean portions of non-smoked bacon induced via lipid pyrolysis reaction
Han Wu, Zhifei He, Yang Li, et al.
Food Chemistry (2023) Vol. 437, pp. 137684-137684
Closed Access | Times Cited: 17
Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages
Jiafei Zhu, Weifang Lin, Yangying Sun, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100988-100988
Closed Access | Times Cited: 7
Analysis and comparison of the quality and flavour of traditional and conventional dry sausages collected from northeast China
Huiping Wang, Yumeng Sui, Jiaqi Liu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100979-100979
Open Access | Times Cited: 13
Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products
Putri Widyanti Harlina, Vevi Maritha, Fang Geng, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 2, pp. 3115-3136
Open Access | Times Cited: 13
Integrative deep learning framework predicts lipidomics-based investigation of preservatives on meat nutritional biomarkers and metabolic pathways
Wei Jia, Aiai Guo, Wenwen Bian, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-15
Closed Access | Times Cited: 13
Recent Proteomics, Metabolomics and Lipidomics Approaches in Meat Safety, Processing and Quality Analysis
Marianthi Sidira, Slim Smaoui, Theodoros Varzakas
Applied Sciences (2024) Vol. 14, Iss. 12, pp. 5147-5147
Open Access | Times Cited: 4
Insights into the molecular mechanisms of lipid transformation in sturgeon fillets: Interplay between specific spoilage and dominant bacteria
Chunming Tan, Shiqi Zhang, Fanglei Zou, et al.
Food Chemistry X (2024) Vol. 23, pp. 101714-101714
Open Access | Times Cited: 4
Lipidomics reveals alterations of lipid composition and molecular nutrition in irradiated marble beef
Ju Zhang, Qian Zhang, Jianfeng Fan, et al.
Food Chemistry X (2023) Vol. 17, pp. 100617-100617
Open Access | Times Cited: 10
Halal Authentication of Meat Products Via UHPLC-HRMS Lipidomics and Chemoinformatics
Vevi Maritha, Nur Ihda Farikhatin Nisa, Mohammad Arfi Setiawan, et al.
Food Analytical Methods (2025)
Closed Access
Elucidation of potential lipid precursors and formation pathways for the warmed-over flavor (WOF) in precooked Chinese stewed beef through lipid oxidation mechanisms
Junmei Liu, Feng Huang, Dong Han, et al.
Food Chemistry (2025) Vol. 475, pp. 143294-143294
Closed Access
Lipid oxidation and lipidomic profiles of raw and thermal-extracted yak fat under hydroxyl radical-induced oxidative stress
Sining Li, Shanhu Tang, Ran Mo, et al.
Food Chemistry X (2025) Vol. 26, pp. 102295-102295
Open Access
Effects of reheat treatment on warmed-over flavor and lipid oxidation in bowl-steamed tan lamb
Qingqing Cao, Jiaxin Chen, Qian Zhang, et al.
Food Chemistry (2025) Vol. 479, pp. 143833-143833
Closed Access
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
Physicochemical Properties, Antioxidant Stability and Micronutrients Preservation Analyses of Rice Bran Oil by Joint Acid and Multi-enzymes Degumming
Li Zhou, Tianyu Zhang, Timothy J. Tse, et al.
Journal of Food Composition and Analysis (2025), pp. 107565-107565
Closed Access
Effects of hot air drying on muscle quality, volatile flavor compounds, and lipid profiles in sword prawn (Parapenaeopsis hardwickii) based on physicochemical, GC-IMS, and UHPLC-MS/MS-based lipidomics analysis
Wenxiong Zheng, Ronglin Yang, Shanshan Shui, et al.
Food Chemistry X (2025) Vol. 27, pp. 102473-102473
Open Access
Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef
Yimeng Ren, Longzhu Zhou, Yujie Shi, et al.
Heliyon (2024) Vol. 10, Iss. 16, pp. e36382-e36382
Open Access | Times Cited: 3
Quantitative metabolome analysis of boiled chicken egg yolk
Jinghui Wang, Wei Luo, Yan Chen, et al.
Current Research in Food Science (2022) Vol. 6, pp. 100409-100409
Open Access | Times Cited: 14
Comprehensive Lipid Profile of Eight Echinoderm Species by RPLC–Triple TOF-MS/MS
Xinxin Hu, Peixu Cong, Yu Song, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 21, pp. 8230-8240
Closed Access | Times Cited: 7
Changes in Meat of Hu Sheep during Postmortem Aging Based on ACQUITY UPLC I-Class Plus/VION IMS QTof
Jie Xu, Qiang Wang, Yimeng Wang, et al.
Foods (2024) Vol. 13, Iss. 1, pp. 174-174
Open Access | Times Cited: 2
Impact of the Pre-Dehydration and Drying Methods on the Mass Transfer and Quality Attributes of Yak Milk Casein
Dong Wang, Zhi Cao, Yumei Gao, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1062-1062
Open Access | Times Cited: 2
Effective strategies for understanding meat flavor: A review
Min Kyung Park, Yun‐Sang Choi
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 165-184
Open Access | Times Cited: 2
Correlation of lipid hydrolysis, oxidation, and molecular transformation with volatile compound revolution in pork during postmortem wet-aging process
Kaihua Zhang, Rui Hao, Shouwei Wang, et al.
Food Chemistry (2024) Vol. 470, pp. 142656-142656
Closed Access | Times Cited: 2
Recent Proteomics, Metabolomics, Lipidomics Approaches in Meat Safety, Processing and Quality Analysis
Marianthi Sidira, Slim Smaoui, Theodoros Varzakas
(2024)
Open Access | Times Cited: 1
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