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:
Study on the formation pathways of characteristic volatiles in preserved egg yolk caused by lipid species during pickling
Zhuosi Yu, Lin Ye, Yating He, et al.
Food Chemistry (2023) Vol. 424, pp. 136310-136310
Closed Access | Times Cited: 8
Zhuosi Yu, Lin Ye, Yating He, et al.
Food Chemistry (2023) Vol. 424, pp. 136310-136310
Closed Access | Times Cited: 8
Showing 8 citing articles:
Metabolomics as a critical tool for deeper understanding of pickled foods: From biomarker discovery to nutrition function
Chenna Di, Wei Jia
Trends in Food Science & Technology (2024) Vol. 147, pp. 104456-104456
Closed Access | Times Cited: 7
Chenna Di, Wei Jia
Trends in Food Science & Technology (2024) Vol. 147, pp. 104456-104456
Closed Access | Times Cited: 7
New insights into the role of lipids in aroma formation during black tea processing revealed by integrated lipidomics and volatolomics
Shan Zhang, Le Chen, Linchi Niu, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100910-100910
Open Access | Times Cited: 6
Shan Zhang, Le Chen, Linchi Niu, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100910-100910
Open Access | Times Cited: 6
Targeted metabolomics reveals the contribution of degradation and oxidation of lipids and proteins mediated by pH to the formation of characteristic volatiles in preserved egg yolk during pickling
Xiaole Xiang, Le Chen, Shiqin Dong, et al.
Food Research International (2024) Vol. 195, pp. 114945-114945
Closed Access | Times Cited: 5
Xiaole Xiang, Le Chen, Shiqin Dong, et al.
Food Research International (2024) Vol. 195, pp. 114945-114945
Closed Access | Times Cited: 5
Lipidomics reveals relationship between lipid changes and the development of volatile flavor compounds in Chinese bacon during cyclic temperature smoking
Ziyi Hu, Zhe Qu, Enqi He, et al.
Food Bioscience (2025), pp. 105928-105928
Closed Access
Ziyi Hu, Zhe Qu, Enqi He, et al.
Food Bioscience (2025), pp. 105928-105928
Closed Access
Sensory analysis of omelette made from liquid whole egg pasteurised by manothermosonication: unravelling texture and flavour attributes
Enrique Beitia, Aline Silva, Grigorios Mavros, et al.
Future Foods (2025), pp. 100634-100634
Open Access
Enrique Beitia, Aline Silva, Grigorios Mavros, et al.
Future Foods (2025), pp. 100634-100634
Open Access
Comparative analysis of the fatty acid profiles in goat milk during different lactation periods and their interactions with volatile compounds and metabolites
Guangqin Liao, Hao-Lei Han, Tiancai Wang, et al.
Food Chemistry (2024) Vol. 460, pp. 140427-140427
Closed Access | Times Cited: 3
Guangqin Liao, Hao-Lei Han, Tiancai Wang, et al.
Food Chemistry (2024) Vol. 460, pp. 140427-140427
Closed Access | Times Cited: 3
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
Xinyu Jiang, Yihuan Liu, Li Liu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101612-101612
Open Access | Times Cited: 2
Analysis of bioactive compounds of hen egg components at the first half of incubation
Igor Rzhepakovsky, Sergey Piskov, Svetlana Avanesyan, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 1
Igor Rzhepakovsky, Sergey Piskov, Svetlana Avanesyan, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 1
