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:
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
Weijia Zhang, Xinyu Jiang, Li Liu, et al.
Food Chemistry (2024) Vol. 460, pp. 140585-140585
Closed Access | Times Cited: 8
Showing 8 citing articles:
Lipid nutritional variances in thermal-treated egg yolks and their influence on flavor formation
Zheng Zhou, Guoan Jing, Liang Wang, et al.
Food Chemistry (2025) Vol. 474, pp. 143185-143185
Closed Access | Times Cited: 3
Zheng Zhou, Guoan Jing, Liang Wang, et al.
Food Chemistry (2025) Vol. 474, pp. 143185-143185
Closed Access | Times Cited: 3
GC-IMS combined with multivariate statistical analysis: An efficient strategy for characterizing flavor components and assessing storage stability of egg yolk powder
Jiahui Song, Shuyun Chen, Songyi Lin, et al.
Food Chemistry (2025) Vol. 479, pp. 143837-143837
Closed Access | Times Cited: 1
Jiahui Song, Shuyun Chen, Songyi Lin, et al.
Food Chemistry (2025) Vol. 479, pp. 143837-143837
Closed Access | Times Cited: 1
Use of nuclear magnetic resonance spectroscopy to identify phospholipids in food: A brief review
De‐Wei Chen, Xueying Mo, Jinshan Xiao, et al.
Journal of Food Composition and Analysis (2025) Vol. 140, pp. 107268-107268
Closed Access
De‐Wei Chen, Xueying Mo, Jinshan Xiao, et al.
Journal of Food Composition and Analysis (2025) Vol. 140, pp. 107268-107268
Closed Access
Comparison of Volatile and Non-Volatile Compounds of Ice-Stored Large Yellow Croaker (Larimichthys crocea) Affected by Different Post-Harvest Handling Methods
Yao Zheng, Yuan Ma, Na Lin, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 431-431
Open Access
Yao Zheng, Yuan Ma, Na Lin, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 431-431
Open Access
Single-Nucleus RNA Sequencing Reveals Muscle-Region-Specific Differences in Fibro-Adipogenic Progenitors Driving Intramuscular Fat Accumulation
Shuji Ueda, Chiaki Kitamura, Yuka Tateoka, et al.
Metabolites (2025) Vol. 15, Iss. 4, pp. 231-231
Open Access
Shuji Ueda, Chiaki Kitamura, Yuka Tateoka, et al.
Metabolites (2025) Vol. 15, Iss. 4, pp. 231-231
Open Access
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
Kaihua Zhang, Rui Hao, Shouwei Wang, et al.
Food Chemistry (2024) Vol. 470, pp. 142656-142656
Closed Access | Times Cited: 2
Correlation Between Volatile Oxidation Products and Inflammatory Markers in Docosahexaenoic Acid: Insights from OPLS-DA and Predictive Modeling
Wenwen Lv, Xinxin Jiao, Zhiwen Zhang, et al.
Food Bioscience (2024), pp. 105756-105756
Closed Access | Times Cited: 1
Wenwen Lv, Xinxin Jiao, Zhiwen Zhang, et al.
Food Bioscience (2024), pp. 105756-105756
Closed Access | Times Cited: 1
Effect of optimizing sodium substitution formula on the storage quality and shelf life of Oncorhynchus masou caviar
Linggao Liu, An Wang, Chunming Tan, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240092-9240092
Open Access
Linggao Liu, An Wang, Chunming Tan, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240092-9240092
Open Access
